On the plate today . . .

Cough, type, cough, type, cough, type.
Since my body has felt less than fine lately, I’ve been all about easy dinners. This is one fabulous easy dinner, that you will make again and again and again!


Have you ever wondered what the heck you just made? Is it a Crisp, Crumble or Cobbler? Just in case you might be wondering, here’s what I found in my research.


  • Katrina @ Warm Vanilla Sugar - September 9, 2014 - 8:16 pm

    Loving the description of all the fun fruit desserts at the beginning!! This crisp looks fabulous!ReplyCancel

    • Get Off Your Butt and BAKE - September 10, 2014 - 10:28 am

      Hi Katrina,

      Gosh it is fabulous. The plum gives it a tartness along with all the sweet!
      The topping is like the perfect cookie. Thank you for always leaving sweetness.


If I want to make a cookie that seems to make everyone happy, it’s this one. This soft oatmeal cookie is adaptable to many tastes. It’s also lower in fat. That’s a good thing!


  • Kelley H. - September 9, 2014 - 9:42 am

    We’re getting ready for a stormy day here in NE, and I’m all set to make your Peanut Butter w/Reese’s cups in them, but I may have to make these cookies right after that. These looks scrumptious!ReplyCancel

    • Get Off Your Butt and BAKE - September 9, 2014 - 9:56 am

      Hi Kelley,

      Like you, I also love to bake on rainy, windy stormy days. It somehow makes everything seem perfect!
      Thanks for leaving a comment!


  • Natasha - September 10, 2014 - 4:01 pm

    These look awesome, I’m making them tonight! Is the butter melted or at room temperature? Approximately how many cookies does the recipe make?ReplyCancel

    • Get Off Your Butt and BAKE - September 10, 2014 - 4:58 pm

      Hi Natasha,

      They are so good!
      Use room temperature butter or you can even use margarine or shortening as well. Both work very well.
      A single recipe will yield at least 3 to 4 dozen cookies depending on the size of your cookie scoop.


One of my favorite pairings is rhubarb and raspberries. Add a buttery crumb topping and it’s over the moon fantastic!


  • Ilona @ Ilona's Passion - August 13, 2014 - 2:53 am

    Rhubarb and raspberries .. delicious dessert:)ReplyCancel

  • Jordan @Gingerlockskitchen - August 20, 2014 - 1:09 pm

    This looks so delicious! Rhubarb is one of my favorite fruit additions for pies, but I have never tried it with raspberry. I can’t wait to try this out. Thanks for posting!ReplyCancel

    • Get Off Your Butt and BAKE - August 21, 2014 - 6:10 pm

      Hi Jordan,

      It is really good! We have so many raspberries in the summertime, I seem to add them to everything.
      Try it, you’ll enjoy it.

      Thanks so much,

I really thought it might happen this summer. They say . . .

“If you think it enough . . . and really believe it . . . it could happen!”

It didn’t happen!


  • Jordan @Gingerlockskitchen - July 19, 2014 - 8:10 pm

    So glad to hear your sister is doing well! Your FYI section is terribly helpful. Buying larger cuts of beef usually evokes a deer in the headlight look out of me, but your explanation is just perfect. Thanks for posting!ReplyCancel

“Occasionally, we are graced with the presence of earth bound Angels. For one reason or another, these angels are unable to stay with us for very long. While they are here though, they touch many hearts, sacrifice much, & some leave life giving gifts.”

Last week my lil sister Jamie, was blessed with a much needed kidney transplant. This really was a miracle.
This gift quickly humbles you to your knees!


  • Ellie from Canada - July 11, 2014 - 2:50 am

    What a great gift for your sister! My brother was on dialysis for several years, he became an angel, not directly from the kidney failure but a brain tumor that rendered him unable to go for dialysis.
    I really wanted to see the recipe for the Blueberry Angel Muffins but couldn’t connect. Is that also your recipe? Thanks for sharing :)ReplyCancel

    • Get Off Your Butt and BAKE - July 15, 2014 - 8:54 pm

      Hi Ellie,
      Thanks so much Ellie! I’m so sorry to hear about your angel brother. I’m sure that is why he was taken early, he was needed for more
      important tasks, that only a select few can do.
      If you will go to the search bar and type in Blueberry Angel Muffins, it’s there.

      Thanks again,

  • Jordan @Gingerlockskitchen - July 14, 2014 - 9:48 am

    So glad to hear your sister was able to receive such a gift! My uncle also had a kidney transplant and it was very emotionally conflicting. It makes a person so grateful but also so sad that this gift created a loss for others. Your sister will be in my prayers. Thank you for posting this!ReplyCancel

    • Get Off Your Butt and BAKE - July 15, 2014 - 8:50 pm

      Hi Jordan,

      Thanks so much for sharing your story as well. We feel so grateful for the donor and his family.
      What a special family and a life saving gift for my sister.


Someone one said . . .

“Life without liberty is like a body without spirit.”

Flags are flying high! We are all feeling very thankful for the freedoms and liberties we enjoy in this great country. Our love and thanks are with those who fought to get us there and for those still fighting to keep us there!


  • Jordan @Gingerlockskitchen - July 3, 2014 - 12:21 pm

    Jonna, you are just amazing! When I don’t have a plan it never ends up being this beautiful or tasty looking. You were the reason I fell in love with puff pastry, it is great stuff! Thanks for posting this, and I hope you have a wonderful 4th of July!ReplyCancel

Over my spanning years . . . and recently I just added another . . . I’ve made a lot of Peanut Butter Cookies.

This Peanut Butter cookie is perfection at it’s finest. Simply put, I can’t quit eating these dang cookies! This recipe from the Magnolia Bakery Cookbook is without a doubt, my new favorite Peanut Butter Cookie recipe.


  • Katrina @ Warm Vanilla Sugar - June 27, 2014 - 8:00 pm

    These DO look like the best!! Such a fabulous recipe :)ReplyCancel

  • Debra - June 28, 2014 - 12:30 am

    Hope you had a great birthday! Something tells me these cookies are going to be a keeper! (Maybe because your husband approves!) I’ll have to try them. Thanks for posting the recipe.ReplyCancel

    • Get Off Your Butt and BAKE - June 28, 2014 - 10:55 am

      Hi Debra,

      You are soooo right. When my husband, that rarely eats a cookie, other than Applesauce cookies gives these a thumbs up . . . you know they are good!
      Anything from Magnolia Bakery Cookbook is awesome though.


  • Carol - June 28, 2014 - 6:32 am

    Peanut butter cookies are a favorite of my 2 grandsons. How can you go wrong with pops of peanut butter and chocolate in the cookie? You can’t! I make a similar peanut butter cookie with chopped peanut butter cups but it has instant vanilla pudding mix in the dough. Good stuff!

    I can’t have too many cookie recipes and I can’t wait to try yours, Jonna. Thanks so much!ReplyCancel

  • Kelley H. - June 29, 2014 - 2:47 pm

    Hi Jonna – did you use the mini Reeses Peanut Butter cups? I only ask because I wonder if the flavor has more chocolate or more of the “innards” of the bigger candy? I am totally going to make these. I have an event tomorrow at work and wish I would have seen this before I made what I did (it’s Baklava, which is delicious, but these would have been terrific as well). This is the second time this week that I’ve read something about the Magnolia Bakery, too, so will have to look for their cookbook. Hope the birthday was beautiful and you did something special for yourself.ReplyCancel

    • Get Off Your Butt and BAKE - June 29, 2014 - 3:40 pm

      Hi Kelly,

      I did use the mini Reeses instead of the big cups. That’s what I had on hand. I agree with you, the mini’s would give you more chocolate!
      These cookies are excellent.


      • Kelley H. - September 9, 2014 - 1:14 pm

        Jonna – I made these today and WOW!!! I tried very hard to only sample one, but I failed. I intend to bring these to a meeting at work on Thursday, just hope I can stay out of the rest! I’ve made many peanut butter cookies over the years and thought my mom’s recipe was the best, but these top them (sorry, Mom!). Very, VERY good! Thanks for the recipe.ReplyCancel

        • Get Off Your Butt and BAKE - September 9, 2014 - 5:03 pm

          Hi Kelley,

          I agree, they are pretty darn great! I try not to make them very often, since I can’t eat just one either.
          Thanks so much for taking the time to leave me a sweet note!


  • Jordan Burgett - June 30, 2014 - 5:59 pm

    Jonna! These cookies look divine. I have a peanut butter cookie recipe I use pretty often, but this one looks like it will become my new favorite!ReplyCancel

  • Anita - July 14, 2014 - 6:51 am

    I made these cookies this weekend. They were delicious. Worth a try. You will not be disappointed.ReplyCancel

  • Regina - August 9, 2014 - 2:42 pm

    Very very good.

    I experimented a bit with cooking times with 4 groups of 6. The first was 12 minutes, another 14, a third was 16, and finally 18 minutes. I definitely preferred those from the 14 and 16 minute cooking times best. Still all are spectacular!

    Great recipe. Thanks!ReplyCancel


You can eat them for breakfast. You can eat them for lunch. You can eat them for dinner. I just thought you should be aware of that!


  • Kara - June 20, 2014 - 10:35 pm

    I had no idea…add these to the cinnamon roll waffles, and the whole family will be in heaven! What type of waffle maker do you have?ReplyCancel

  • Katrina @ Warm Vanilla Sugar - June 22, 2014 - 9:17 am

    I’m a huge brownie lover! This is such a cool waffle idea!ReplyCancel

  • Staci - July 1, 2014 - 2:11 pm

    Did you use the Katherine Hepburn brownie recipe ? These look sooo yummy. We love the Hepburn recipe.ReplyCancel

It’s been said . . . Never ask a favor of someone, till you give them something sweet!
I’m giving you some s-w-e-e-t, and I’m hoping you give me a favor in return.


  • Mary - June 18, 2014 - 2:53 am

    These look luscious!!!! I don’t have a mini pie tin…any substitute recommendations? Good luck to your daughter with contest! Thanks for sharing!ReplyCancel

    • Get Off Your Butt and BAKE - June 18, 2014 - 4:11 pm

      Hi Mary,

      You can do the same thing using a 9×13 pan of brownies, and then cutting them.
      Make sure that you line your baking dish with foil, then you can simply lift out the entire slab of brownies.

      A whoopee cookie tin also works well, or even a mini cupcake tin would work, or a standard cupcake, as long as you don’t fill it full. I would fill a standard cupcake -half full with batter, then bake.

      Good luck,

  • Mary - June 18, 2014 - 4:44 pm

    Thanks so much. I will now be able to make these…..yay!!!!!!! Thanks again!ReplyCancel

The sun is shining today, and I should be outside washing my very dirty windows! Instead, I find myself attaching camera to desktop to share Strawberry Blueberry Cheesecake pictures with you. This no bake cheesecake is perfect, because it’s not too sweet. The crust isn’t your typical graham cracker crust, and the cheesecake mixture isn’t your typical cool whip center.


  • Lisa Langston - June 6, 2014 - 7:09 am

    This is something I MUST make! But is 2 cubes, 2 sticks? I think that is what you mean but I just want to make sure so I don’t screw up the ingredients? That would be a catastrophe!

    • Get Off Your Butt and BAKE - June 6, 2014 - 8:07 am

      Hi Lisa,

      Yes….I’m sorry.
      2 cubes are the same as 2 sticks
      2 cubes = 1 cup
      2 sticks = 1 cup

      Some of my handwritten recipes refer to sticks of butter as cubes!
      I fixed the recipe.

      Hope this helps,

  • Brandi - June 6, 2014 - 9:12 pm

    This looks so good! I love how pretty it is. You make everything look beautiful. I love a good no bake cheesecake, and this one looks perfect! I wouldn’t be disappointed if Dad chooses this for Fathers Day! I am excited for our little BBQ.ReplyCancel

  • Ali - June 7, 2014 - 7:41 pm

    We call this “Yum Yum” in Eastern NC….like Blueberry Yum Yum or Strawberry Yum Yum. :)ReplyCancel

Our dinner was scrumptious tonight, so I thought I’d share. It was also super easy. The grill . . . is summers best friend. This honey, ginger, garlic marinated, glazed flank steak is tender & fall apart awesome. Grilled corn or asparagus – one of my favorites, is the perfect side. Homemade potato chips pushes it over the top!


  • Ellie from Canada - June 5, 2014 - 2:08 am

    It’s late here and you just made me hungry!! Question: What temp did you have your grill at for medium rare? Thanks.ReplyCancel

    • Get Off Your Butt and BAKE - June 5, 2014 - 12:06 pm

      Hi Ellie,

      My grill just have simple dials from Low to high. I placed it on medium, and let it heat up for about 15 minutes before placing the steak on the grill.
      I wanted to make sure that it was good & hot, so that you get a nice sear on the outside. This ensures you a tender flank!

      It’s delish. Watch it carefully….don’t over cook it.


  • Brandi - June 6, 2014 - 9:16 pm

    NOW THAT LOOKS GOOD TO!!!! I am excited to eat this in a few weeks. YUM.ReplyCancel

  • Jenny McConnel - June 11, 2014 - 12:50 pm

    What is Canadian Seasoning? I’ve seen it in another recipie of your and tried looking for it at the grocery store but wasn’t able to find it. Where do you buy yours?


    • Get Off Your Butt and BAKE - June 11, 2014 - 4:21 pm

      Hi Jenny,

      I buy the Tone’s Brand Canadian Seasoning at Sam’s Club.
      Canadian Seasoning is just a blend of 5 things and we love it on beef chicken & fish: garlic, Black pepper, onion, Red pepper flakes & kosher salt.

      I hope this helps,


  • Rita - June 29, 2014 - 3:20 am

    I tried this recipe last night and it was a huge hit! Will definitely make it again. It was raining, so we cooked inside in a cast iron frying pan on our gas stove – 5 minutes one side, 3 minutes the other and it was perfect medium rare.ReplyCancel

    • Get Off Your Butt and BAKE - June 29, 2014 - 3:41 pm

      Hi Rita,

      I’m really glad your family enjoyed the Flank steak. This cut of meat is known to be “tough,” but we’ve made it this way several times now, and each time it’s super tender and we love it! You can marinate it in the fridge for a couple of days if you like. The longer you marinate . . . the more tender the meat seems to be.


  • Barrie Mace - August 17, 2014 - 1:33 pm

    Saw Enchilada Supreme on Pinterest, had to check it out looks so delicious! So came to your site, Was glad to see so many easy and delicious recipe’s!!! Would love to follow your food talent and make these scrumpious meals fo my family. Thank You!ReplyCancel