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!

VIEW FULL POST »

  • 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.

VIEW FULL POST »

  • 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.

      JonnaReplyCancel

  • 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.

      JonnaReplyCancel

      • 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!

          JonnaReplyCancel

  • 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

  • Judy - November 4, 2014 - 7:05 am

    Can I double this recipe. I need to make about six dozen cookies and would like to make these if I can double it without a problem.ReplyCancel

  • Aline - December 23, 2014 - 6:29 pm

    This is the first time I’ve left a comment when trying a recipe.
    I made this recipe using gluten free flours.
    These cookies were fabulous! Crisp and chewy, which is rare for gluten-free cookies. Thanks! I used peanut butter chips instead of the chopped peanut butter cups because of dark chocolate allergy.ReplyCancel

  • Jennie - July 2, 2016 - 5:28 pm

    Wanted to add my two cents. I have been looking for the “perfect” PB cookie for some time, and I think these are pretty close! My only quibble is that they are VERY sweet.. kids and those with major sweet tooths may enjoy them, but if you’re feeding mostly adults you might want to cut the white sugar to 2/3 cup or possibly even less. I have not tried this less sweet variation yet, but I will next time (I did not roll them in sugar either).

    One caveat is that I used PB chips instead of Reese’s, so it’s possible that affected the sweetness slightly, although I wouldn’t think much.

    I chilled my dough for a few hours and baked them only on the top rack, they were perfect at 12 minutes. I used light brown sugar and may try dark brown next time for a better color. They edges don’t brown very much, so it can be tricky to tell when they are done. Don’t overbake.. 12 minutes was plenty for me, the bottoms were golden brown but edges and top never really darkened much. Mine didn’t spread very much and are quite dense and chewy, exactly what I want in a PB cookie. I don’t care so much for thin and crispy. VERY good recipe on the whole. Thank you for posting.ReplyCancel

    • Jennie - July 22, 2016 - 11:47 am

      I wanted to amend and say that after the cookies sat for a few hours they didn’t taste as sweet as they did out of the oven?! Maybe they are perfect after all. 🙂ReplyCancel

  • Tasha - November 16, 2016 - 5:58 pm

    I have been looking for a good peanut butter cookie. You say you used reeses peanut butter? Can i use regular? Ive never thought to use reeses peanut butter. What’s the difference? I plan on trying these tomorrowReplyCancel

Brownies.

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!

VIEW FULL POST »

  • 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.

VIEW FULL POST »

  • 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,
      JonnaReplyCancel

  • 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.

VIEW FULL POST »

  • 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!
    thanksReplyCancel

    • 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,
      JonnaReplyCancel

  • 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

  • Nicole - November 19, 2015 - 7:26 am

    As an alternative do you use pie filling instead of the entire Berry Topping? Or just to substitute the danish dessert part and mix into the rest of the ingredients of the Berry Topping?ReplyCancel

    • Get Off Your Butt and BAKE - November 21, 2015 - 10:30 am

      Hi Nicole,

      Yes, instead of using the Danish dessert and berry mixture, just use pie filling instead. It’s not quite as thick but it still works great.

      JonnaReplyCancel

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!

VIEW FULL POST »

  • 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.

      JonnaReplyCancel

  • 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?

    thanksReplyCancel

    • 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,

      JonnaReplyCancel

  • 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.

      JonnaReplyCancel

  • 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

  • Sarah - February 3, 2016 - 10:54 am

    Sounds delicious. Question:You mention ginger at the top of the article but I do not see it in the ingredients?ReplyCancel

    • Get Off Your Butt and BAKE - February 4, 2016 - 4:07 pm

      Hi Sarah,

      I’m sorry! I sprinkled a bit of ginger in then forgot to add it to the ingredient list.
      It’s optional of course. I use 1/8th to 1/4 teaspoon. I like more ginger than my husband does.
      You can always leave the ginger out. I always use Canadian seasoning. We find this at our Local Sam’s Club.

      Hope this helps,
      JonnaReplyCancel

      • Sarah - February 15, 2016 - 9:05 am

        Thank you! This marinade is the new staple. Everyone gobbled it up, even my picky 2 year old.ReplyCancel

Strawberries are starting to pop up in glorious abundance, and it seems that my mind always turns to pie. Sometimes the most delicious desserts, are the easiest to prepare. Strawberry Cream Pie is a family favorite in this house, but it’s always fun to shake things up a bit. Key Lime Cream puts this dessert over the top!

VIEW FULL POST »

I believe . . .

“A hand-written recipe, covered with splatters is like a warm hug from the past.”

Some recipes are made so often, that the actual recipe is really not even needed. You place it’s dirty face on the work surface , so you can see the mixing, stirring & hear the voices & laughter from the past. This recipe is one of those treasures. It’s still the most requested cookie in my house!

VIEW FULL POST »

  • Carol - May 1, 2014 - 12:04 pm

    Jonna-your treasured cookie recipe looks delicious…I know we’re gonna love this one too.

    I have many handwritten recipe cards and slips of paper from friends and family in my vast recipe collection-some from people that are no longer with us-that makes those special recipes even more special.

    Oh man I’m glad the Mac guys got you back up and running….that must have been one scary feeling for you to see all those error codes.

    Computers, cars…great things when they work….when they don’t? Yikes……….ReplyCancel

  • Susan Johnson - May 6, 2014 - 11:20 am

    Yum, these look great, thanks for sharing! Question, can I use quick oats?ReplyCancel

  • Liz W. - May 8, 2014 - 3:19 pm

    These cookies look yummy! I know what you mean about those hand written family recipes. My mom has a old cookbook she still uses. She makes notes about her life in it- like a diary- next to the recipe she is working with. That book has so much family info, it’s like looking back at an old photo albumn.
    You have a lovely website, by the way 🙂ReplyCancel

  • Brandi - June 6, 2014 - 9:28 pm

    I have not made these FOREVER! And they really are one of my all time favorite cookies. I would much rather have them without chocolate chips loaded with raisins. YUM! I love that recipe. Whose was it to start with?ReplyCancel

    • Get Off Your Butt and BAKE - June 11, 2014 - 7:18 pm

      Hi Bran,

      Oh boy . . . my grandma, and her grandma and her grandma and her grandma!
      I think I agree with you. I love chocolate chips, but raisins do these cookies proud.

      Love you,
      momReplyCancel

  • Mariss - September 26, 2014 - 7:17 pm

    I stumbled onto your blog today via Pinterest and I really like how it is layed out as well as your commentaties and personal tidbits you shaabout the recipies- while at the same time not writig a novel like some bloggers tend to get carried away with- we who are addicted to recipes like info not a lifestory- we want the “goods” ;}
    I do have a question about the cookies though. I was wondering if I used half the baking powder of they would come out less cake like and more soft with a hint of “chew” If not, I will probably make them anyway they look good.ReplyCancel

    • Get Off Your Butt and BAKE - September 27, 2014 - 5:26 pm

      Hi Mariss,

      Love you name!
      I believe that they will be somewhat flatter and maybe a tad chewier, but these cookies are really meant to be more dense -cake like in texture.
      They really are fabulous. Try them!

      JonnaReplyCancel

Oh the internet . . . it’s a blessing . . . it’s a curse!

Have you ever found yourself thinking; I’ll just look at Pinterest for a minute or two, before I vacuum or dust? Two hours later, you realize that it’s two hours later!

One of those pictures took me to Saveur the other day, where I came across this yummy recipe for Hummingbird Cake.

VIEW FULL POST »

  • Katrina @ WVS - April 9, 2014 - 2:35 pm

    These cupcakes look so yummy!! Love this recipe 🙂ReplyCancel

  • Dayna - April 10, 2014 - 7:57 am

    These look so cute and I love the idea of making this frosting. I do have one question, do you think this would work with the meringue powder/egg substitute? I love using it in my royal icing but wasn’t sure if it transferred well to this medium. By the way, I love your blog and should comment more often to tell you so!!ReplyCancel

  • Brandi - June 6, 2014 - 9:36 pm

    I LOVE that you called Dad your favorite person. HOW CUTE IS THAT??? Seriously you are so cute Mom. I don’t know if I have ever had hummingbird cake, but think it sounds really good.
    And… I want to lick my scream and just pretend like I’m licking the beaters. YUM. That is my favorite frosting… well, it is a toss up between that and the german chocolate cake frosting! I think I like that just a little bit more.ReplyCancel

Winter does give us a few perks. I believe that we don’t need to stress out quite as much, when it comes to our wardrobe.

1. We can just throw on a nice winter coat & a stylish pair of boots and we are set.

2. Toes don’t need to look perfect . . . nobody sees them.

3. Legs aren’t shaved quite as often, and we don’t seem to care.

Lastly . . . for me . . . the best perk of winter . . . a husband who is home earlier in the evening. Summer seems to kidnap him and forces him to work 16 hours a day. I have to be careful not to let myself sing the summer b-l-u-e-s. If you are or have been a farmers wife, then you can also relate to this feeling.

Dancing with a little pre- summer b-l-u-e-s . . . what should you do?

Make Orange rolls or Orange Coconut Pull-Apart Bread!

VIEW FULL POST »

  • Katrina @ Warm Vanilla Sugar - April 3, 2014 - 2:16 pm

    This bread sounds perfect! I love it!!ReplyCancel

  • Debra - April 4, 2014 - 6:40 am

    I did the same thing and got the same results! While I love the Pioneer Woman, I decided I loved my own yeast recipe more. I just recently tried your recipe for orange rolls and they really are the best!ReplyCancel

    • Get Off Your Butt and BAKE - April 4, 2014 - 6:46 am

      Hi Debra,

      Yes, we do all Love the Pioneer Woman!
      The texture is changed when you add baking powder & soda. Thanks so much for leaving me a sweet note this morning.
      You made my day.

      JonnaReplyCancel

  • Kristi - April 4, 2014 - 9:51 pm

    Hi Jonna, These look really good. I am not going to chance it though. I am so happy with the results that I get with your recipe and they are so good that my family would be disappointed if they were expecting your yummy rolls and did not get them. This will be a great weekend to make them again. Also, your picture at the top of this page is so darling. Have a great weekend!ReplyCancel

    • Get Off Your Butt and BAKE - April 6, 2014 - 12:54 pm

      Hi Kristi,

      I’m glad you enjoy the Orange rolls to die for recipe!
      They might take a few extra minutes in prep time, but they far exceed in taste & texture.

      Thank you for leaving a sweet comment,
      JonnaReplyCancel

  • Rachel - April 28, 2014 - 8:06 pm

    These look amazing. Will definitely be trying this recipe 🙂

    And love your comment about winter meaning you don’t have to shave your legs as often. I live in the hottest city in the world, Bangkok, and I discovered a long time ago, if I wear jeans, I don’t have to shave my legs often. Love it 🙂ReplyCancel

    • Get Off Your Butt and BAKE - April 28, 2014 - 8:55 pm

      Hi Rachel,

      Bangkok! I’m glad that someone far far away from Idaho is looking at this crazy blog!
      Thank you for leaving me a sweet note.

      JonnaReplyCancel

  • Sandy - January 19, 2015 - 10:02 am

    Every time I try to get the recipe it sends me to a page with just a bunch of words and numbers. Is there any way you could e-mail me the recipe,it would be very much appreciated!

    Thanks,
    SandyReplyCancel

  • Ann - March 20, 2015 - 7:26 am

    Joanne, I need your help in deciphering the recipe please. Each half loaf of dough makes 3 pans of yumminess but I notice you have 14 cut pieces in each pan. Do you fold the cut dough in half as you place them in the pan. Thank you,ReplyCancel

  • courtney harris - May 23, 2016 - 7:05 pm

    hi trying to get the orange glaze recipe and it keeps saying not found? anyway you could email me that recipe?ReplyCancel

I’d like you to meet my favorite casserole. I make it as often as I dare. I also make Broccoli Cheese Soup using the same basic ingredients found in this recipe. I figured it was about time I share that little tid bit with you. In fact, it also can be used to make a mean Cheesy Potato Soup with Crumbled Bacon.

VIEW FULL POST »

  • Ellie from Canada - March 12, 2014 - 12:26 am

    Our family loves the Chicken Broccoli Supreme, and so does our company! I have made it quite often and have always gotten lots of “yums”!! Great make-a-head dish. Thanks again!ReplyCancel

  • Carol - March 12, 2014 - 5:25 am

    What a fantastic looking casserole-and I love the idea of no cream of something soup. Plus great ideas to make with the base sauce too…wow!

    I can’t wait to try this-we do love chicken and broccoli.

    Thank you, Jonna.ReplyCancel

  • Alicia J. - March 12, 2014 - 7:33 am

    I love chicken broccoli supreme. I made it last week for dinner. I only make half with broccoli though, my sons don’t eat it. Never thought to make soup with the same basic recipe though. And I have all the ingredients to make the soup at home now. Might have to give it a try with the rainy weather we are getting tonight.ReplyCancel

  • Lynne - March 12, 2014 - 8:15 pm

    Chicken Broccoli Supreme is one of my favorite recipes of yours – we love it! Great idea to make it into soup! Yum!ReplyCancel

  • Tammy - April 2, 2014 - 6:18 pm

    Thank you for all your wonderful recipes. I made the chicken broccoli supreme for dinner. Its Amazing!!!…its a definite must tryReplyCancel

I love a good Peanut Butter Cookie. It has to be crisp around the edges, but have that melt in your mouth consistency. As I was thumbing through a Taste of Home Cookies cookbook, I spotted a Peanut Butter oatmeal cookie recipe. There wasn’t a pretty picture that swayed me to try this recipe, but rather a caption. The caption beside the recipe captured me!

VIEW FULL POST »

  • Maureen - March 8, 2014 - 12:53 pm

    I am excited to try these!ReplyCancel

    • Get Off Your Butt and BAKE - March 8, 2014 - 1:19 pm

      Hi Maureen,

      They are very good! Even without flour, they are thick pretty cookies.
      I did refrigerate for 2 to 3 hours prior to baking them.

      JonnaReplyCancel

      • Maureen - March 8, 2014 - 2:26 pm

        Thanks Jonna. I’m always looking for recipes to feed my hungry crew. Thanks for the tip! BTW – I use your recipe for the pretzel bites (with Rhodes Rolls) so much. We like both the sweet and the savory ones (dip in cheese sauce). It’s a great compromise on a Sunday evening when the family wants ‘hot food’ and I am tired from a busy day and don’t want to make another full meal – they seem to think weekends mean cooking three ‘hot meals’ a day. Popcorn doesn’t count as a meal for them. 🙂

        I LOVE your site and appreciate your yummy food. It’s beautiful and the recipes are delicious!ReplyCancel

        • Get Off Your Butt and BAKE - March 8, 2014 - 7:24 pm

          Hi Maureen,

          Your hungry crew will love these cookies! Popcorn is my favorite Sunday dinner! In fact, growing up popcorn & oranges was a sunday tradition!

          Thank you,
          JonnaReplyCancel

  • Katrina @ Warm Vanilla Sugar - March 8, 2014 - 3:08 pm

    These look positively delicious!! So yummy 🙂ReplyCancel

  • Kelley H. - March 9, 2014 - 9:59 am

    I can’t wait to try these out. I gave up sweets for Lent, so this will be first in line once Easter has passed. I’ve never tried to make cookies without flour, so I’m curious to see how they will taste. I am a peanut butter fanatic, so am really looking forward to it. Thanks for the post.ReplyCancel

  • Tammy - March 10, 2014 - 5:54 am

    These are delicious!…i made these last night I had my kids and grandkids over. I managed to get One….need I say anymoreReplyCancel

  • Shannon Carter - March 20, 2014 - 12:07 pm

    Hey Mom!
    Thanks so much for the cookies! They were so good. You know Peanut Butter and Oatmeal are two of my favorite ingredients in cookies and so these hit the spot! I will be waiting for more because yours are so good and mine never taste as good as yours! By the way…Blake wants some of your fabulous granola!
    Love You!ReplyCancel

  • Betty - June 1, 2014 - 5:09 pm

    Looks awesome!
    Ha ha, I think there’s a typo. Makes 8 dozen, so you could eat a couple plates full then take a couple over to the neighbors!(:ReplyCancel

    • Get Off Your Butt and BAKE - June 1, 2014 - 6:20 pm

      Hi Betty,

      These cookies are awesome!
      The recipe will make 8 dozen if you are using a standard size ice cream scoop. Try them . . . you’ll love them!

      JonnaReplyCancel

Maybe you’ve noticed a little tweaking here and there. Sneak Peeks & Infinite scrolling are my favs. Perhaps one of my best childhood memories, was preparing a box of Betty Crocker Date Bars with my Mom. For years and years, it was my families favorite box dessert. As the date bars were baking, the smell was glorious and we could hardly wait until it came from the oven.

VIEW FULL POST »

  • Lynne - March 4, 2014 - 3:54 pm

    Hi Jonna,
    I’m kinda with you on the scrolling menu bar, but everything else looks great! You are very talented! Thanks for sharing such yummy recipes and beautiful food photos!ReplyCancel

  • Ann Patton - March 5, 2014 - 9:31 am

    Jonna, I could weep for joy! This was my all-time favorite treat and have whined for decades because Betty took it away from us. I cannot thank you enough for sharing this recipe, I am so happy. I have everything in my pantry and can’t wait to get to it.

    I loved your previous website pages best. Very sophisticated–especially loved your pear and signature–and inviting. You don’t have to improve on anything–your recipes are the best and if your gazillions of readers are like me, yours is a site that is always left when we start unsubscribing others. My vote is to keep the previous design; however, whatever you decide, I’ll still follow. I’m always filled with anticipation when I see your e-mail because I know it’s going to be something GOOD. Thank you for sharing, so generous of you to give us your best recipes.ReplyCancel

  • armymum13 - March 5, 2014 - 10:24 am

    Love stories like these!!!!ReplyCancel

  • colleen - March 5, 2014 - 5:54 pm

    haha, I read that too quick and thought it said TWERKING (like the dance Miley Cyrus does ) 🙂ReplyCancel

  • Kathy M - March 7, 2014 - 5:13 am

    I used to love those date bars! I cannot wait to make these.ReplyCancel

  • Phyllis - March 8, 2014 - 10:14 am

    I have my grandmother’s recipe for those bars in her handwriting. I never made the box recipe, but her Date Crumbles and Date Pinwheels bring her back to me from the first bite.ReplyCancel

  • Tammy - April 2, 2014 - 6:21 pm

    These are WONDERFUL!!!!!!ReplyCancel

    • Get Off Your Butt and BAKE - April 2, 2014 - 6:35 pm

      Hi Tammy,

      I’m happy that you like these as much as we do!
      I still wish the box was available, but these are easy to make.

      Thanks,
      JonnaReplyCancel

  • Tammy - April 17, 2014 - 4:59 pm

    THESE ARE WONDERFUL!!! I loved these as a child. Thank you for your recipe ReplyCancel