This little black book has made me re-think some things . . . many things actually.
We HAD chosen our favorite Banana Bread. It WAS a hands down winner. THIS banana bread CHANGED our minds!

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  • Katrina @ Warm Vanilla Sugar - 02/06/2015 - 11:30 am

    I love the buttermilk in this! Definitely a yummy sounding banana bread 🙂ReplyCancel

  • Heidi - 02/08/2015 - 4:42 pm

    I grew up “back East”, married an Idaho guy, and now live in Eastern Idaho, I must know the name of this cafe! Pretty please? Email me please if it needs to remain sort of secret. 🙂
    I love your recipes and the backstory on how they came to pass.ReplyCancel

    • Get Off Your Butt and BAKE - 02/09/2015 - 1:36 pm

      Hi Heidi,

      I’m happy to share, because it’s such a great place to eat. It really is my favorite!
      It’s Chiz’s in St. Anthony. It’s a tiny little place that serves big, great food!

      JonnaReplyCancel

      • Heidi - 02/09/2015 - 2:31 pm

        Thanks Jonna! The first time I had finger steaks was in the Idaho Falls temple cafeteria. I never heard of finger steaks before but they are tasty. I’m going to have to take a day trip up to Chiz’s very soon.ReplyCancel

        • Get Off Your Butt and BAKE - 02/09/2015 - 6:36 pm

          Hi Heidi,

          You will love the Finger Steaks & Shrimp entree. So good!
          The Sweet & Sour Pork is also a favorite of ours. It’s like nothing you’ve ever had before.
          Fried Rice is also a winner.

          JonnaReplyCancel

  • Lynne - 02/09/2015 - 1:26 pm

    I love this cook book and I love the series the recipes come from! Where is that little cafe in Idaho? We’ll have to give it a try when we visit family. I love a good banana bread recipe!ReplyCancel

  • Rebecca - 05/30/2015 - 3:53 pm

    Chiz’s is the BEST! I went to high school in St. Anthony, but have never ever actually eaten there….only their take out. 🙂 This banana bread has made it to my “to try” list. We have a favorite recipe for banana bread, but you convinced me to give it a shot.ReplyCancel

I think we should talk guilty pleasures and the Super Bowl. Whether you watch for the love of the game or watch for the commercials is your own secret. One thing is for certain. Food is a must!

These puff pastry turnovers, are one of those can’t resist desserts you can bake in a hurry. Everyone will eat them!

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  • Jessica - 01/31/2015 - 10:22 am

    These look so delicious! And I love the different shapes. Pinned!ReplyCancel

  • Valerie - 01/31/2015 - 10:34 am

    I love how easy puff pastry is to use and make quick delish desserts like this!ReplyCancel

Hi.

It’s been awhile since I’ve posted. I know . . . I was quite the slacker over the holidays. I knew that with ALL the amazing blogs out there, we were all in good hands.

I’m a planner. I like all my ducks in a row. When one duck gets out of line or seems neglected, it’s time to take care of that duck for awhile!

A little about ducks . . and delicious Slow Cooker Taco Soups.

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  • Yvonne [Tried and Tasty] - 01/08/2015 - 12:32 am

    I’ve missed you!ReplyCancel

  • Lara - 01/08/2015 - 5:58 pm

    this really looks amazing! I need to try this! I love how beautiful your pictures are.ReplyCancel

  • kathy o - 01/11/2015 - 12:43 pm

    Your “duck” story is hysterical! Thanks for the laugh today!
    I’m making the soups for my students – I teach evening classes at the local high school….they will love them! You are my “to-go” girl for soups this winter! thanks!!!ReplyCancel

  • Suzanne - 01/13/2015 - 1:50 pm

    Mmmmm looks yummy Jonna! So the ducks made you move, huh? haha Loved reading your post and I’ll be making this soup soon.ReplyCancel

  • Tammy - 01/16/2015 - 9:33 am

    Hope all is well.I’VE MISSED YOU ❗ReplyCancel

  • Kristin Clennon - 01/24/2015 - 2:53 pm

    This soup looks amazing! Now that I live somewhere with actually winter I can’t wait to try some comforting soup to warm me up!!!ReplyCancel

  • Fabiana - 01/27/2015 - 6:39 pm

    This is delicious! I will cook it during the weekend.ReplyCancel

One of my favorite things about cold weather is SOUP.
There is one little problem though. It hasn’t been COLD!
I’m pretending that winter has come to Idaho.

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  • Tammy Seeley - 12/07/2014 - 9:26 am

    This sounds amazing! I was sitting on my couch with my cup of coffee reading my food blogs.I had know idea what to make for dinner…i know what we are having tonightReplyCancel

  • Yvonne [Tried and Tasty] - 12/13/2014 - 1:21 pm

    Oh wow, this looks great! But then again, what do you make that DOESN”T look great?! I’ve missed you friend! Hope all is well!ReplyCancel

  • Kristin Clennon - 01/22/2015 - 10:42 am

    I love broccoli cheese soup! Can’t wait to try this variation!!!ReplyCancel

I stumbled across an interesting recipe the other day, over at Taste of Home. It wasn’t the apple or the crisp that made me take another look. It was the words cake mix.

I knew immediately that it would be scrumptious. It is and it was. I’ll be making this again and again!

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  • Erin @ The Spiffy Cookie - 10/15/2014 - 4:28 pm

    Gorgeous fall photos and awesome crisp! Love that it’s made with cake mix.ReplyCancel

  • Yvonne @ Tried and Tasty - 10/15/2014 - 10:37 pm

    Oh how I love a good crisp! This looks simply delightful friend! Wish I could have a bite right now 🙂ReplyCancel

  • Katrina @ WVS - 10/15/2014 - 11:09 pm

    COOL! This recipe sounds great! Love the cake mix in there. Also, your fall photos are gorgeous!ReplyCancel

  • carol - 10/17/2014 - 1:48 pm

    I have this all ready to go…but where does the sugar go???ReplyCancel

    • Get Off Your Butt and BAKE - 10/17/2014 - 2:20 pm

      Hi Carol,

      The sugar goes in with the apples, cinnamon, 1 tablespoon flour and salt. Toss it all together in your baking dish, then drizzle the water over all.

      You will love this!

      JonnaReplyCancel

  • kathy o - 10/31/2014 - 7:22 am

    I’m always looking for a GREAT apple crisp recipe – and you never fail me! I’m making this tonight. I live in Montana but grew up in Idaho Falls – I miss the beauty of the Heise area – thank you for sharing – it’s still one of the most pretty places in Idaho.ReplyCancel

    • Get Off Your Butt and BAKE - 11/02/2014 - 3:39 pm

      Hi Kathy,

      I appreciate you comment soooooo much.
      You will love this! The cake mix makes it so different but delicious.

      Thank you,
      JonnaReplyCancel

Do you know how many copycat Chili’s Salsa recipes there are available, with the click of a mouse?

Baaaaaazillions!

I’ve tried at least fifty of them. True story. Seriously . . . Chili’s restaurant has to be laughing at all of us. Can I be bold enough to say, that I think this one is the closest? Heck yes!

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  • Jeanne - 10/10/2014 - 6:22 am

    Stop all the pop ups and POP SIDE ADS…can’t read your site/recipesReplyCancel

    • Get Off Your Butt and BAKE - 10/10/2014 - 7:20 am

      Hi Jeanne,

      Thanks for letting me know that the “sneak peak” pictures that come out at the sides are causing you problems.
      I changed it back to simple text. Hope this helps.

      JonnaReplyCancel

    • Jeanne Harris - 10/10/2014 - 10:17 am

      Would love to end all the pop ups and side ads. How??ReplyCancel

      • Get Off Your Butt and BAKE - 10/12/2014 - 4:26 pm

        Hi Jeanne,

        I ended the “sneak-peak” pictures that pop out at the sides towards the bottom each post.
        They took the place of the post before and the post after test. I just went back to text instead, in hopes that
        this was better for those reading.
        I’m not sure what else might be hindering your viewing the recipes? The ads running on the right side-bar, have to stay for now. I have contracts with those Ad companies. What device are you viewing with? I’ve checked with phone, iPad, laptop and desktop, and they don’t seen to hinder the post area when I’m viewing it. Please email me, and explain more if you can.

        Thanks,
        JonnaReplyCancel

  • joy barnes - 05/04/2015 - 6:27 pm

    I sure am glad that I came across your website. I really am having a great time going through all the recipes. I collect cook books as a hobby, and I enjoy cooking a great deal. Keep up the good work, I really appreciate it.

    Joy Barnes
    Ogilvie, Mn.ReplyCancel

Do you need something scrumptious, addictive and can’t put down darn good?
You know when you need something sweet, but suddenly you need something salty?
Well . . . I have the perfect weekend snack and the perfect place to SHOP an awesome SALE!

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Yesterday . . . I was following my husband, who was driving a huge combine. I trailed behind hauling the long and heavy header.

Today . . . I made pie.

I much prefer making pie to hauling combine headers!

I’d like to give you a piece of this pie, but it’s gone, gone, so gone.

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  • Katrina @ Warm Vanilla Sugar - 09/30/2014 - 11:25 am

    Pie in a skillet?! I’m all over this!ReplyCancel

  • Ellie from Canada - 10/01/2014 - 3:36 am

    I’m a little confused here. Are you using 2 cast iron pans? You melt the butter/sugar and THEN lay the bottom crust on this melted sugar mixture and then put the fruit filling on that??ReplyCancel

    • Get Off Your Butt and BAKE - 10/01/2014 - 10:29 am

      Hi Ellie,

      Just ONE pan! You actually do lay the first pie crust over the hot brown sugar/butter mixture!
      I was like you. . . I thought the crust will be soggy. I was soooo wrong. It’s crispy, flaky and caramelized delicious. I believe that the cast iron is what
      creates enough heat to lend this magic.
      Try it!

      JonnaReplyCancel

  • Yvonne @ Tried and Tasty - 10/01/2014 - 8:09 am

    Oh my! What I wouldn’t give for a slice of that!!! Looks SO yummy!ReplyCancel

  • Elizabeth - 10/19/2014 - 4:30 pm

    This was the best pie ever. I did make up peach pie filling using canned peaches and a pastry made with butter. Very good. The pie came out of the pan perfectly.
    Will try the apple version too.
    Thanks for the great recipesReplyCancel

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!

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  • Sally - 09/16/2014 - 8:05 am

    Hope you feel better!ReplyCancel

  • Melissa Hedge - 09/17/2014 - 9:02 pm

    Sorry to ask, but what exactly is “Canadian Seasoning?” This looks really tasty, and the first time I try new recipes, I like to follow it exactly. Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - 09/18/2014 - 7:36 am

      Hi Melissa,

      I find Canadian Seasoning (Tone’s Brand) usually at Sams’s Club, and use it on everything.
      It’s a mixture of 5 spices: Garlic, Black pepper, Red pepper, Onion, Salt and All Seasoning.
      It’s great on steak, chicken etc.
      Hope you can find it, but the original recipe did not call for this. I added it, because I knew it would make the stir-fry perfect!

      JonnaReplyCancel

  • JB - 02/11/2015 - 8:31 pm

    Made it- loved it-Thanks for sharing!ReplyCancel

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.

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  • Katrina @ Warm Vanilla Sugar - 09/09/2014 - 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 - 09/10/2014 - 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.

      JonnaReplyCancel

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!

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  • Kelley H. - 09/09/2014 - 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 - 09/09/2014 - 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!

      JonnaReplyCancel

  • Natasha - 09/10/2014 - 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 - 09/10/2014 - 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.

      JonnaReplyCancel

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

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  • Ilona @ Ilona's Passion - 08/13/2014 - 2:53 am

    Rhubarb and raspberries .. delicious dessert:)ReplyCancel

  • Jordan @Gingerlockskitchen - 08/20/2014 - 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 - 08/21/2014 - 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,
      JonnaReplyCancel

  • renee - 04/09/2016 - 1:20 pm

    when i was a child, my aunt would have me walk to the train tracks and pick wild rasberries (they are amazing!), so that she can mix them with the rhubard she grew. however, she didn’t make pie or crumble, but JAM! and like you said, it truly is a pair made in heaven. (one of the many)ReplyCancel

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!

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  • Jordan @Gingerlockskitchen - 07/19/2014 - 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