Here is another great recipe from my Taste of Home Magazine. The crust or shell is made with store bought Ginger snaps. You place the ice cream and candy bar mixture in a bowl, to make the bombe shape, then freeze it until it’s firm. Once firm, you can invert it onto a nice platter, […]


Most Grasshopper pie recipes, use a fluffy mint filling in the center of the pie. This recipe, however, uses instant chocolate pudding mixed with whipped topping, and Andes Mints for the center of a chocolate crumb crusted pie. It is then topped with a lightly flavored green mint topping. If you like Andes Mints, this […]


This recipe is from my Taste of home magazine. It uses beef brisket, which is quite inexpensive. This cut of meat, is made tender, by marinating it overnight, before you place it in the slow cooker, then cooked for 7 to 8 hours on low. The brisket is made even more tender, when it simmers […]


  • Diane Tillman - 01/29/2013 - 7:05 am

    Sounds easy and yummyReplyCancel

  • Hopeful - 02/01/2013 - 4:59 am

    I can’t find a “beef brisket” cut of meat in our stores. I see a thin pot roast type of beef and the butcher steered (ha!) me toward a corned beef brisket – but that’s not what your picture looks like.

    Advice? Really sounds and looks delicious!ReplyCancel

  • Marie G. - 02/16/2013 - 9:56 am

    Will be making this next week,it sounds so yummy.Will let you know what the boss&teen boss say”husband&13 year old grandson. Marie at micmac49@hughes.netReplyCancel

  • Valerie - 05/28/2013 - 2:04 pm

    Made this yesterday and it was soooo good! I wasn’t going to make the bbq sauce because I thought I had some in the fridge (turned out to be an empty bottle- thanks Hubs!) so I wound up throwing together the sauce ingredients last minute. I didn’t cook the sauce so I used minced, dried onions and garlic powder and it was DELISH! Thanks for a great recipe!ReplyCancel

  • Kristen - 06/08/2013 - 6:45 pm

    I’ve got the brisket marinating in the fridge. I am stoked to taste this tomorrow!ReplyCancel

  • Julie - 06/17/2014 - 8:02 pm

    This was so easy and absolutely fabulous! Great for company. We just grilled some corn on the cob and made a quick salad. Just perfect!ReplyCancel

  • Ernestine Limestall - 08/10/2014 - 7:46 am

    Do you use the marinade that was in the bag and put it in the cooker also, or do you just put the meat by itself in the cooker after marinating?ReplyCancel

    • Get Off Your Butt and BAKE - 08/12/2014 - 11:10 am

      Hi Ernestine,

      After Marinating overnight, place both the marinade and the meat in the slow cooker to cook. Then after cooking,remove the meat from the broth or marinade it has been cooking in. Just place the meat on a plate for a minute while you also pour the marinade from the slow cooker into a small container. Reserve 1 cup of the marinade, but make sure you remove all the grease or fat in that juice.(You will use that 1 cup of reserved marinade and add it to the prepared bbq- sauce recipe.

      Hope this helps a bit,

  • Marianne - 12/13/2014 - 4:11 pm

    I’m wondering if you trim the fat off before marinating and/or before placing in the slow cooker?ReplyCancel

YOU WILL NEED: 3 ounces olive oil 4 boneless skinless chicken breasts 1/4 teaspoon salt flour 6 ounces white wine or chicken broth 2 garlic cloves, chopped or minced 1/2 teaspoon crushed red pepper flakes 8 ounces Alfredo sauce (recipe follows) 2 ounces sun-dried tomatoes 1/2 cup mozzarella cheese, shredded Garnish: 2 teaspoons parsley, chopped […]


When my Taste of Home Magazine arrives, I’m always excited to post some of the great looking recipes. My Mother in Law always made these bars, and so I know that are really good. I haven’t made them for a while, and I think today might be the day. Did I mention that my husband […]


These are delicious, and the recipe sounds is simple. It comes from Taste of Home. I think they would be teriffic for Valentines Day, coming up soon. The recipe calls for Milk Chocolate, but I think if you are a Dark Chocolate lover, you could also use a darker Chocolate as well. It is better […]


While looking through my Grandmothers Old recipes, I came across this delicious little bar cookie. It brought back good memories, of the most glorious smells coming from her kitchen. Sometimes she would toss in Chocolate Chips along with the white Chocolate chips, which was also very good. I promise you….they are yummy. YOU WILL NEED: […]


My Grandmother made excellent fry bread. It is different from a typical scone, made with yeast. It uses Baking Powder for the rising agent. It is simple to make, and even more delicious to eat. I like to sprinkle with Cinnamon & Sugar, or make excellent Tacos on top of Fry Bread. We are having […]


  • Teresa - 02/24/2016 - 12:23 am

    About how many pieces of bread does this recipe make? Thank you for sharing your family recipe. I can’t wait to make this.ReplyCancel

  • Elaine - 05/16/2016 - 11:20 am

    This is awesome Jason, thanks for sharing!! Can’t wait to try!!!ReplyCancel

  • Kristen - 06/28/2016 - 12:58 pm

    Do you know of a substitute for powder milk? It is the one ingredient I don’t haveReplyCancel

    • Get Off Your Butt and BAKE - 07/01/2016 - 2:57 pm

      Hi Kristen,

      I’ve never tried this, but I believe you could use 1 1/2 cups of whole milk instead of the cold water and the dry powdered milk.
      It should work!


We seem to devour a lot of popcorn around this house. My favorite popcorn, is cheese corn. The trick is to sprinkle Kraft Macaroni & cheese powder over the top of a hot bowl of popcorn. They used to sell it in blue cans, similar to Parmesan cheese. I hope they haven’t discontinued this, because […]


This is a recipe I’ve run across lately, that I plan to try very soon. It sounds delicious. I thought you might also enjoy trying it as well. Let me know what you think!   INGREDIENTS:  4 boneless, thin skinless chicken breasts (1/8 inch.) Salt and Pepper 2 tablespoons olive oil 1 clove chopped garlic […]


I bought a fabulous new Cookbook the other day, called: GREAT COOKIES by Carole Walter. This book is packed with more than 200 delectable recipes, and over 150 tantalizing photographs! It was worth the $35.00 hard back price. It’s about 3″ thick! I debated for at least an hour, whether or not to pay that […]


  • Stephanie - 04/28/2010 - 12:34 pm

    Is this Great Cookies- Secrets to Sensational Sweets?ReplyCancel

This version of scalloped potatoes is topped with broccoli and baked in a double cheese sauce. This is one of my favorites. It’s just as good the next day! Chicken is also great, in place of the ham. CHEESY SCALLOPED POTATOES, BROCCOLI & HAM CASSEROLE YOU WILL NEED:  1 cup Heavy Whipping Cream 1/2 Cup […]


  • Stephanie Pallas - 11/06/2012 - 9:27 am

    My family and I LOVED this recipe. It was great. The only change I made was to use a ham steak (I cooked it then threw it into the casserole) instead of ham deli meat.

    Thanks for sharing!!!!!ReplyCancel

Pot pies are usually topped with a pastry crust. The batter used for the “crust” of this pot pie is more typically used for popovers. When heated, the thin batter creates enough steam to cause the batter to “pop up” and form a puffed topping. Simple & really good! I like to sprinkle Parmesan cheese […]