.jpg) It’s been a long time since I made these delicious little bar cookies. I haven’t avoided making them because they aren’t any good, rather they are too good! I don’t have any will-power these days. I made a pan of these for a family reunion . . . that way I knew I’d be safe…. .jpg) I don’t really like onions, however I really like Onion Rings. How can that be? One of my favorite Restaurant’s is Tony Roma’s, and it seems that the locations near us have closed shop. That proposed a big problem for me. I loved their Onion Rings. My hubbie and I would drive from our town to their town, ( a… 
I love onions and onion rings! These will have to be on the menu soon.October 9, 2012 – 7:40 pm 
These are a must try for me. I also love crispy onion rings, so i add cornstarch, 3 tbs. to every cup flour, for extra crunch! Can’t make enough for football game day! Also, for a change of scenery, I use purple onions to be different. ;D DanaOctober 9, 2012 – 2:48 pm 
These look yummy. A way I like to eat onions is baking them. I cut them into wedges and coat them in egg. Then I dip them in Italian bread crumbs and bake them for 20 min. or so. They are not as crispy as frying but they are yummy. My girls and I dip them in Hidden Valley spicy ranch dressing.Thanks again for the post.November 10, 2011 – 9:33 pm 
I LOVE onion rings! But I’m allergic to wheat, so I substituted gluten free pancake mix for Bisquick. and my hubby and I loved these! THANK YOU so much for the idea!June 23, 2010 – 8:20 pm 
I have a ton of onions growing in the garden right now, and I’ve often thought, “How, oh how, will I ever use them all?” You’ve saved me! Even though I don’t deep fry. I may have to change my ways just to make these.June 22, 2010 – 11:18 am 
these look great! I love onion rings with a horseradish ranch dipping sauce.June 21, 2010 – 6:04 pm 
I just may have to try those. I’m salivating as I type. 
Oh yummy! those onion rings look so scrumptious! Cheers, RosaJune 18, 2010 – 1:26 am 
I too love Tony Roma’s, and their locations near me have closed too – I was devastated the day I went in and found out it would be my last time .jpg) When I die and go to heaven . . . I sure hope they’re serving this. If you want a fast but ultra delicious meal in just minutes, this is the dish. The sauce is creamy, cheesy and crazy good! You could easily add chicken, ham or any vegetable you would like. It’s soooooo simple, that… 
Delicious! My boyfriend requests this every single time he gets the chance! Its now my go-to dish for house guests! 
Oh. My. Gosh! I fixed this tonight and we demolished it! It was incredible! Thank you so much for sharing! PattyApril 6, 2013 – 5:48 pm 
I’ve made this several times and my kids LOVE it!! This is such an easy & quick dish. 
Jonna, I hope this comment will be helpful rather than hurtful. Thanks for the recipe. 
Made this for dinner, very good! I did add the mushrooms and onions, also doubled the ingredients for the sauce. Used Pancetta in place of bacon. Very decadent 
Just made this. I used pancetta as another poster commented. Doubled it up minus the red pepper flakes. It was creamy, no issues with the sauce. Ill try it with bacon next time as I think it will add more flavourJanuary 23, 2013 – 4:06 pm 
Made this for the 3rd time! Needed to share my “mistake” the first 2 times I used a more expensive parmesan. Not wanting to go to wegmans I grabbed Kraft parm…..big mistake. Huge difference in flavor. Still yummy but….January 14, 2013 – 7:57 pm 
This is a favorite in my house, I simmer the onions and bacon in 1/4 cup white wine after the bacon is crumbled then add to the cream sauce. Amazing!January 9, 2013 – 1:51 pm
Made this the other night. My chef husband and picky 2 year old loved it. I am fighting the urge to make it again right now!January 6, 2013 – 4:13 pm 
Made this tonight and it was really easy. I added chicken and a little garlic powder. It was soooo good will make again.January 1, 2013 – 5:13 pm 
I will be adding green onion to this mealDecember 30, 2012 – 6:17 pm 
I just found this on Pinterest and it sounds so yummy! I’ve never made carbonara because I’m allergic to eggs. I suppose if I skip the eggs then all I have is alfredo? Any suggestions?December 29, 2012 – 5:37 pm 
How many people does this recipe serve?December 28, 2012 – 8:11 am 
This was great! I actually used light cool whip because that’s what I had on hand and it still turned out great. Next time I make it I’m going to throw in some sundried tomatoes. MMM!December 15, 2012 – 5:29 pm 
No, you do not need to temper the eggs. I’ve done thus recipe numerous times & never have any issue. I like to add leftover cooked chicken to up the protein & usually cut back the bacon. I think 1.5 times the sauce is great, with maybe a spoonful or two of pasta water at the end to thin it. Sometimes it needs the water sometimes not.December 9, 2012 – 7:20 am 
Hi Christine, If you add the pasta while still hot, it’s enough to temper the egg mixture according to the Cookbook. **tempering the eggs: save 2 to 3 tablespoons of the hot pasta water. Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously. Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully. Add the drained pasta to the mixture. Hope this helps, 
You need to temper the eggs.December 8, 2012 – 8:42 am
Hi Julie, Guess what….we also add tomatoes! JonnaDecember 7, 2012 – 10:06 pm 
I made this last night, and my husband really liked it! I also doubled the sauce, but found that the pepper flakes were too much doubled (hubby did not agree). So, to cut that heat a bit, I added some diced tomatoes. Yum! He picked out the tomatoes (some weird phobia about chunks), and we were both happy. Very hearty. Will absolutely make again!December 7, 2012 – 12:45 pm 
So I bought fresh parsley, because I do prefer fresh herbs, so now I’m wondering how much I would use of that. Thanks! 
I made this the other night and although mild flavored, it was really good and surprisingly filling. Normally after pasta dishes we’re hungry soon after, but not this time. Boy that was good. I think I’ll make it again next week. Oh and all four kids ate it! (the sometimes picky 3-8 year olds). Thank you!December 5, 2012 – 11:15 am
If I use dried parsley flakes, how much should I use? Hi Abby, I would probably use about 1/2 tsp to 1 tsp. JonnaDecember 4, 2012 – 11:43 am 
Okay so I doubled the sauce recipe like you suggested, including the red pepper flake. So it worked out to a full teaspoon. Should I have not doubled the red pepper flake? I am going to make this again tomorrow and I think I will just leave the pepper out Hi Ashlee, Well…I guess it all depends on how “hot” your palate can handle. For me…it would be fine to add a full tsp. JonnaDecember 3, 2012 – 7:32 am 
This might be a strange question, but I figure it could change the way the eggs cook. After draining the pasta, do you put it back in the pot and pour the egg sauce in there? Or do you move it all over to a separate pan to spread it out more evenly?November 26, 2012 – 12:43 am 
Jonna this dish is perfect!! My entire family loves it, thanks for sharing!! (P.S. we love the extra sauce too!)November 24, 2012 – 3:08 pm
Hi Ashlee, Somehow you must have used more than 1/2 tsp of pepper flakes….we don’t care for too hot either, but my flakes didn’t produce that much heat. JonnaNovember 24, 2012 – 12:37 pm
I made this a few nights ago and it was SO hot from the red pepper flakes it was actually unedible for us… did nobody else find this recipe hot?November 24, 2012 – 9:00 am 
Amazing, I made this for my family tonight, doubled the sauce and my husband and I are fighting about who get to take the leftovers. Did it with spagetti squash for my diabetic hudband.November 18, 2012 – 6:58 pm 
I may have to try this. I had spaghetti art carbonara at the local German cafe last week (we live in Germany) and it was horrible. Maybe it was just their recipe. I’m going to give this a try.October 30, 2012 – 12:36 am 
Omgg! This was heaven in a pot! I just made it and it might be one of the best things I’ve ever made. Too delicious!!! Thanks!October 24, 2012 – 11:13 am 
Pancetta is more commonly used over bacon I had an Italian friend make this for me and it was delicious! Thanks for the post!October 17, 2012 – 5:01 pm 
Thanks so much for the recipe!! We tried this tonight and it was SOOOOO yummy!! =)October 16, 2012 – 11:15 pm
Hi Crystal, The recipe you see on the post, is just a single recipe. I usually double the ingredients, except for the pasta. We just like a bit more sauce. JonnaOctober 13, 2012 – 3:40 pm 
So to be clear, is the above recipe doubled for the sauce, or do you double those ingredients?October 13, 2012 – 8:49 am
Oh….I love this too! JonnaOctober 8, 2012 – 10:21 am 
I made this exact recipe last week and my husband and I were fighting over the last of it. Wow. Amazingly easy an DELICIOUS dish!October 8, 2012 – 10:03 am
Hi Vero, Reserve just one to two tablespoons of the bacon grease. Sauté the mushrooms and onions in that reserved grease until translucent…the onions and mushrooms are optional. I don’t add them, since I don’t care for either one. Drain your cooked pasta, and add it to your pan…..(Make sure you have turned your heat down to the lowest setting. Mine is low simmer. Pour the cream mixture into the pasta over very low heat and stir for one to two minutes. (I always double the sauce recipe) Note: Save just a bit of your pasta water, just in case your sauce gets thicker than you like. Simply add a bit more water…or cream. Add parmesan cheese or even any blanched veggies that you like. This is one of my favorites! 
Hi there! Just to be clear, you add pasta to the pan where you cooked the mushrooms and onions right? Therefore, you don’t discard the bacon grease you used to cook it in. Also, the mushrooms release a lot of water. Do you pour pasta over all this with water and all? 
I’ve been making Carbonara since 30 years… Easy and very satisfying. Traditionally, it does not contain any mushrooms or onions…. A few good pinches of freshly ground black pepper make it even better. It will NOT work as a pasta salad, the egg and fat congeal together turning the cold plate in an ugly and gross mess. If you have leftovers, you can heat them in a pan, stir-frying it. On occasions, i’ve subbed the cream with cream cheese, it works as well. It is important to have freshly grated parmesan – not the kraft powdered stuff. Fyi, if you buy a chank of parmesan, you can grate it all and freeze it – so it is handy for cooking, and stay fresh. 
Made this for dinner! Very good recipe.September 20, 2012 – 7:54 pm 
I use Baby Bella mushroom, quartered and Spring Onions with the green. It gives it so much flavor.September 20, 2012 – 9:51 am 
Thank you so much for sharing this recipe! It looks so easy I can’t wait to try it!September 9, 2012 – 5:49 pm 
Hi Elizabeth, I’m sure you will be just fine. (It’s the heat from pasta that will cook the eggs sufficiently . . . but not scramble them)
Thank You Shauna! 
This recipe looks so delicious. I have printed it off and plan on making it for dinner. Thanks for sharing and I am glad that I have discovered your website.September 8, 2012 – 1:10 pm 
So the eggs do cook when they are in with the pasta for the short amount of time? I am pregnant and am hesitant to try it just because of this. Thanks!September 8, 2012 – 8:48 am 
This recipe is so easy and so amazingly good!! I followed the recipe exactly (doubling the sauce and all) and both my husband and I absolutely loved it! Thank you!September 6, 2012 – 5:07 pm 
I try many recipes that I find online. I have to tell you, I tried this once and it has become my 8 year old son’s favorite meal! He requests it all the time. I add a little chicken and leave out the mushrooms, and about half the red pepper. But otherwise follow your recipe. He tells everyone about his mom’s chicken bacon carbanara. But I can’t take all the credit. So thank you.September 6, 2012 – 11:29 am
Hi Amy, This recipe should feed 4 hungry people! JonnaSeptember 1, 2012 – 5:41 pm 
How many does it feed?August 31, 2012 – 3:42 pm
Hi Dorothy, I’m sorry I’ve been so slow in responding. My internet hasn’t been working! ugggg. 
Can you make this as a cold Pasta Salad as well?August 17, 2012 – 12:01 pm
Antonio, I’m proud of you! What a great Dad you must be. 
So delicious!!! A success with the family, but not so easy to make for an inexperienced cooking dad…August 11, 2012 – 2:55 pm
Hi Shawna, Both will work. It’s yum. 
Do you just use regular spaghetti noodles or the thin? Also regular or whole wheat?August 2, 2012 – 2:16 pm 
This looks absolutely fabulous. I just made a bacon fettuccini. It will be posted on my site next week, http://www.hometownslop.blogspot..com. Thanks for shAringJuly 25, 2012 – 3:38 pm
Hi MacKenzie, Cream, Heavy Cream & whipping cream is basically all the same thing. Some packages will say Heavy Cream, JonnaJuly 16, 2012 – 7:03 pm
Hi Michelle, 
For the Creamy bacon carbonara, can heavy cream be used in place of heavy whipping cream? Also, is it shredded parmesan?July 16, 2012 – 6:09 pm 
What type of cream do you mean? It sounds delicious and would love to make this!July 16, 2012 – 3:17 pm
Hi Dana, The recipe as posted is not doubled. You will need to double it if you like extra sauce. 
Hey! You said you doubled the sauce… Does that mean it’s already doubled, or you doubled what is already there? And how many people does this serve?May 20, 2012 – 10:25 am 
I just found your blog today and I have bookmarked at least 30 different recipes already. I’m super excited to try this one!April 17, 2012 – 7:40 am
Hi Jenna, Yes! That is exactly what I do, since we don’t care much for onions, but we like the flavor. 
Can I substitute onion powder for the onions If so how much would I useApril 16, 2012 – 12:54 pm
Hi Erin, 
Do you use Parm cheese? or grated parm cheese from the jar??April 2, 2012 – 1:48 pm
Hi Becca, 
looks delicious!! just wondering when do I add in the bacon?March 21, 2012 – 6:25 pm
Hi Annette, You could use half & half or even 2% milk. JonnaMarch 13, 2012 – 7:47 pm 
Need it to be more low cal, any substitutes you can give?March 12, 2012 – 6:15 pm 
My son is allergic to eggs…is there a substitute I could use or omit all together? This looks delicious!March 6, 2012 – 4:23 pm
Hi Nicole, 
So, if I want to double the pasta to 1 pound instead of a half, do I quadruple the sauce recipe? Since you stated you double the sause with just a half pound of pasta?March 2, 2012 – 11:08 am 
Looks good. Will try it tonight.March 1, 2012 – 11:44 am
Hi Soty, 
I’m making this tonight! So, you don’t cook the sauce seperatly? Just dump the sauce into the pasta and it will cook with the pasta over low heat?February 28, 2012 – 2:09 pm 
Trying this tonight!February 26, 2012 – 11:39 am
Yes! Double the eggs as well as the other ingredients. 
When doubling the sauce, do you double the eggs?February 25, 2012 – 1:55 pm 
I made this with grilled chicken….totally awesome! Thanks for posting it! I did double the sauce but will triple it next time because I added the chicken and more mushrooms.February 20, 2012 – 6:13 pm 
Made this last night and soooo yummy (and easy!). Loving your blog still. Making the beef stew again today. Can’t wait!!February 20, 2012 – 6:26 am
Hi Kyle, 
When you double the sauce do you double the salt too?February 14, 2012 – 11:49 am 
Loved your version of carbonara with mushrooms. Sauce was perfectly creamy with some of the pasta water added in! The one problem…..the directions never tell you to add back in all of that delicious bacon. I added it at the end after getting the sauce tossed around.February 8, 2012 – 5:54 pm 
Will the eggs cook enough for 1-2 minutes over low heat? or is there another way you’re supposed to cook them first? Thanks!February 6, 2012 – 3:46 pm 
I made this tonight after seeing it on Pinterest. It was delicious! Love the creaminess that the cream brings. Yum!November 27, 2011 – 5:04 pm 
Love your receipts…cooking is fun againOctober 12, 2011 – 6:08 pm
Hi Stephanie, Yes….whipping cream. 
By cream do you mean heavy whipping cream?October 6, 2011 – 2:58 pm 
[...] Monday – Bacon Carbonara Pasta [...]September 12, 2011 – 7:16 am 
I made this for dinner tonight. I usually make carbonara using packaged sauces. Not anymore! This was so good and so easy!! Thanks for this recipe.July 25, 2011 – 8:04 pm 
how many servings does this make? and is it 1/2 lb dry or cooked pasta?December 7, 2010 – 11:43 pm 
Just tried this!! amazing:) I love your blog!November 16, 2010 – 10:40 pm 
Made this last night and it was sooooo yummy. Even my extra picky husband was raving about it. I’m new to your blog, but I’ll definitely be trying more of your recipes. Thanks!July 13, 2010 – 7:34 am 
Yum! I tried this tonight. It was goooood.June 21, 2010 – 6:36 pm 
Rats! The kids have friends coming over and I don’t have enough pasta to feed FIVE 13/14 year old boys but I’m definitely making this some time this weekend. 
I made this tonight – SO yummy! I made it with a version of your lemon twist bread sticks. I put butter, parmesan cheese, garlic and italian spices in and made bread sticks. YUMMY Thanks!June 15, 2010 – 11:06 pm 
This looks so delicious! I love creamy pasta dishes! They’re so comforting. I am adding this to growing list of recipes to make.June 15, 2010 – 7:45 pm 
This looks like a serious food coma waiting to happen .jpg) I like to eat practically Green bananas, and they certainly don’t stay that way for very long. As soon as the brown speckles adorn the peel . . . I just can’t eat them! That’s o.k, because we really like Banana Bread, Banana Bars with Cream Cheese Frosting and now these Brown Sugar Crumble Banana Muffins. … 
Hi! I just tried this recipe yesterday. The muffins came out beautifully and tasted absolutely DELICIOUS! My family loved them as well; we only have 5 out of the dozen left! I will definitely make them again. I even pinned a picture of these! :]July 17, 2012 – 7:34 am 
Adorable! Looks like something I should make soon!September 3, 2010 – 9:22 am 
These muffins were divine. I almost convinced my husband that I had picked these up from our local bakery. I tried the muffins without the butter for the topping and also tried it with. It made such a huge mess in my oven when I added the butter with the topping. The next batch I just sprinkled brown sugar and cinnamon over the muffins and they turned out perfectly. I can’t get enough of these muffins. They are so good. My family had nothing but rave reviews.September 2, 2010 – 6:53 pm 
I made these last week after I saw this post and they were AMAZING!!! THE best banana muffins I have ever had!! I can not wait for an excuse to make more!! I also made the Audrey Hepburn brownies…PURE PERFECTION!!!! I am sharing this website with everyone I know, keep the great and easy recipes coming!!!June 21, 2010 – 7:43 pm
Jonna, bad news! My brown sugar crumble melted to nothing. Okay, hold on I looked at your photos again and mine do look kinda like yours. Mine baked “out” more than up. We tasted them now & gave them two thumbs up. Devon, one of the twins topped his with vanilla ice cream. Thanks! 
I made something similar to this last week. It was such a hit that I had to make another batch. Gone. I am also the same about brown spots on my bananas. THere is a certain funky taste that comes with really ripe bananas that I just don’t like. Even in baked goods if they are really ripe- I can taste it. How funny is that?June 14, 2010 – 7:16 pm 
Yum! These look fabulous!June 13, 2010 – 9:03 pm
These look DELICIOUS!!! Brown sugar AND toffee bits – our whole family will be in an uproar to try one. I, like you and many others can’t stand bananas once the green is gone and they get even a little mushy…the kids will eat them, but I end up with more brown ones than eaten ones. This recipe will be tried this weekend…and hopefully many more times afterwards!!!June 10, 2010 – 12:40 pm
First, I agree with you on eating spotty bananas, EW! I like mine just barely ripe. Secondly, those are gorgeous muffins. Muffins generally don’t get me droolin’ but I’m seriously hoping my ‘nanas turn spotty before they get gobbled up so I can whip up a batch of these babies. I’m gonna do BOTH toppings at once, hee-hee. Really make ‘em over the top! Thanks, Jonna! 
I agree with you 110%! I only like bananas pre-ripe too! And, like you, I end up making a lot of banana breads, etc, because when I’m at the store and the kids (who will eat them at any stage of ripeness) say they want bananas and promise to eat them… I believe the little liars! Hmmm….do you think maybe they like the baked goods and do it on purpose? I’ll be trying these soon! ThanksJune 10, 2010 – 9:47 am 
Ohhh wow these banana muffins look so good, i cant eat bananas green but i hate them when they go really speckly too, these look perfect to make when you have an excess of speckled ones hehe.June 10, 2010 – 7:35 am
These look so delicious! I have at least four containers of bananas in the freezer! Can’t wait to try these! You have a great blog!June 10, 2010 – 5:40 am 
These are Super Yummy.. thanks for the recipe…June 9, 2010 – 11:15 pm 
HA HA. You and I are the SAME when it comes to green or ripe bananas! Thanks for the recipe! I got yellow bananas on my counter just waiting…June 9, 2010 – 6:35 pm .jpg) I could probably make 2 Angel Food Cakes a week, and they would be gobbled right up. When the kids were all home, this Cake would only last five minutes after it was placed on a plate. In fact, they would get excited when I pulled my large 7-up Bottle from the cupboard. After this Cake… 
angel food cupcakes!!! How did I ever miss out on this. Fabulous.June 10, 2010 – 9:59 am 
I am so happy that you are here! I got on and you were gone and i was freaking out. I visit your blog so often and really love cooking what I find on your site. I thought I lost you! =) AHH! I can not tell you how dang happy I am! Thanks for all you do!June 9, 2010 – 10:39 pm 
Absolutely a delight! Angel food cupcakes. I love it. And with raspberries too. Really a lovely treat.June 9, 2010 – 10:14 am 
I LOVE YOUR BLOG!! Everything looks so good that everytime that I look at your site I want to instantly go to the store, buy everything I need and bake a ton! I love that you take tons of pictures and they all look great! I have a really long list of food to try 
My tummy was already rumbling and now I want these!June 8, 2010 – 9:50 pm 
Angel food cake is my husband’s favorite cake. He would really love these little portable cakes.
Honestly, I’ve always thought angel food cake was “just” okay and homemade a step better but your angel food cake muffins look wonderful. Better than “just” okay that’s for sure! 
I love these. Such a simple and eye pleasing presentation. I must do them. Thanks so much for sharing.June 8, 2010 – 5:30 pm 
I still LOVE angel food cake. I could just eat the “batter.” So good! I started cooking one in a cake pan, so I get more of that delicious crusty top. It works!June 8, 2010 – 5:17 pm 
WOW these look so amazing! Great photographs. I am not a huge fan of angel food cake, but this looks good enough to try! I would never really think to make angel food cupcakes. Great job!June 8, 2010 – 2:30 pm
WOW those look SO good! I am not even a huge angel food fan, but boy those look delish!June 8, 2010 – 2:26 pm
oooooh! I’m loving this…but I’ve never been able to find vanilla bean around here. Can I substitute liquid vanilla and if so how much?June 8, 2010 – 12:54 pm .jpg) Husband says: “It’s not very warm yet.” Wife says: “You sure don’t have to convince me of that!” Husband says: “You can still make soup.” Wife says: “Soup?” Husband says: “Chicken and Noodles . . . Unless it’s 110 degrees outside, I can eat that soup!” Direct Hint . . . Received and acted upon. … 
I made these yesterday and all I can say is YUM! 
Jonna, I have been craving that stuff. Thank you so much for showing me the correct way to make it. I LOVE you for that.June 11, 2010 – 12:14 pm
Jonna, I have been craving this stuff. Thank you so much for showing me the correct way to make it. I LOVE you for that.June 11, 2010 – 12:13 pm
YUM! I know they are not your favorite, and that I will never understand. I just love those thick homemade noodles…that is pure comfort food at its best!June 8, 2010 – 7:43 am .jpg) If I could choose one cookie or candy above all others . . . this decadent little treat just might be it! In fact, unless you don’t like Peanut Butter they are irresistible. They are good warm and gooey, or even delicious the next day. You can make them in 10 minutes flat! See ….
Just made these with my 2 grandkids. Yum!! Perfect quick after school snack.February 1, 2013 – 3:12 pm 
holy bonkers!!! that.is.amazing.
OMG. What a tray of delicious goo. Now thats somthing worth getting your hands dirty for.June 14, 2010 – 7:18 pm 
Wow, those look amazing. Never thought of using a Ritz cracker before, but it’s a great idea. Crispie and buttery.June 8, 2010 – 10:20 pm
I think I better not make those, because I am pretty sure I would devour all of them! They look so darn good.June 8, 2010 – 7:45 am 
….um YUM. These are s’mores to the next degree. I’m all for using the Nutella
Ohhh my!! I cant believe how good these look, they certainly look like my idea of heaven!June 6, 2010 – 7:49 am
Another over the top treat. I love that about you…no half measures. .jpg) OH SWEET STRAWBERRIES. Let’s play dress up! Simple . . . Simple . . . Simple I’m really not aware of anyone who doesn’t love a Chocolate Dipped Strawberry. Most of you . . . I’m sure have dipped this glorious berry in decadent chocolate before, but you can take it much further. This…
Hi there Kenman, Thank you for your sweet message! 
I been looking for a web site like this for a long were have you been all my life.September 16, 2012 – 2:15 pm
Those look so decadent and delicious! Great work!June 3, 2010 – 12:39 pm
Beautiful!!June 3, 2010 – 8:17 am
Oh wow these strawberries look delicious! And one of your five a day hehe :pJune 3, 2010 – 7:06 am 
Wow, these look great; I love all your different ideas!June 2, 2010 – 7:42 pm
My kiddos love these. They also love when you stuff ‘em…with mascarpone cheese and slivered almonds. I never think to double dip. I’ll have to try that. I’m kinda lazy so I usually strip the strawberries with the chocolates. .jpg) Did you know that Bran is good for you? Did you know that Bran can cleanse your body without the aid of pills? Did you know that Bran muffins are really yummy? These are moist and delicious – honest they are. see . . . Every now and again, I get these nice surprises at… 
Hi Jonna,
These are really good muffins. We add dried fruit, raisins or cranberries just to change thins up.
Interesting recipe. I have those cereals, too and need to do something with them. My kids flat out said, no they didn’t want them. They don’t like cereal to begin with so I’m not surprised. I’ll let you know what the kiddos say about the muffins. 
YUM! I love bran…. with melted butter…. mmmmmmm good!! 
Hi Jonna! I just wanted to leave you a note to say….your blog is absolutely brilliant! My sister tipped me off to it today and I’ve been perusing for the past two hours. It cracked me up when I saw your little grandbabies and realized that I follow two of your daughters blogs too! By the way, you are very talented in the photography department just as your daughters are! Thanks for making me want to start baking again. I love how simple you make the instructions and I LOVE all the pictures that show how DELICIOUS everything is! YOU ROCK!!!June 1, 2010 – 11:47 pm 
Hi, Have you tried this with raisins? BTW I love your recipes!June 1, 2010 – 6:09 pm  It seems that everywhere you look, our grand flag is waving proudly around neighborhoods and on City corners. Today is a day of remembrance . . . a day to honor those who have died in our nation’s service. We are very blessed to have Men and Woman serving so valiantly and bravely! Today, I… 
WOW – just found these today and I made them tonight! Fabulous and oh so easy. Thx for sharing…. we all loved ‘em. 
Yum, these look delicious! I love your blog and look at it everyday. There isnt a recipe that I’ve made yet that I havent liked. Hope you had a great memorial day weekend!June 1, 2010 – 9:42 am
yummy!June 1, 2010 – 1:53 am |
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I however, love it for the Baked Potato Soup (which I’ve hijacked the Top Secret recipe too!) and the Skillet Brownie which was to die for! These onion rings look really good, I will have to try them out some time!
by Get Off Your Butt and BAKE
Angela - Just made these and they’re delicious! Thanks for another great recipe.
June 22, 2010 – 10:40 pm
KC - I went to a big family party Sunday and my aunt had made these. They were so yummy! I was not able to get the recipe before I left and then here they are today!! Boy is it my lucky day or what!!! Thanks Jonna!June 21, 2010 – 8:57 pm
Debby - OMG I have made these are they are to die for!!! So readers you must try them.June 21, 2010 – 6:09 pm