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.

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  • Lynne - 03/04/2014 - 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 - 03/05/2014 - 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 - 03/05/2014 - 10:24 am

    Love stories like these!!!!ReplyCancel

  • colleen - 03/05/2014 - 5:54 pm

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

  • Kathy M - 03/07/2014 - 5:13 am

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

  • Phyllis - 03/08/2014 - 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 - 04/02/2014 - 6:21 pm

    These are WONDERFUL!!!!!!ReplyCancel

    • Get Off Your Butt and BAKE - 04/02/2014 - 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 - 04/17/2014 - 4:59 pm

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

Lately, my mouth has been on the sore side.  I’ve spent more time in the dentist chair than in the kitchen. If you’ve ever had an implant, then you know what I’m talking about. Soon, it’s coming to an end, and I’m very happy about that. Oh the price of trying to look pretty. Trust […]

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  • Lachelle - 02/27/2014 - 12:46 am

    Haven’t ever had an implant but have had a couple gum graphs so I have had that mouth pain. So sorry you have had to go through it. Thanks for sharing a delicious recipe in the meantime.ReplyCancel

  • Ellie - 02/27/2014 - 3:12 am

    I’m off for dental work too, not implants though. Clean up of some old fillings (like me Ha!) and some bridge work 🙁 I’ll need some “soft” things too! I love the taste of cornmeal anything, but my husband says it’s like eating ball bearings. I don’t care for the crunch either. I’ve tried soaking it, tried regrinding it and nothing has worked. Even tried the cornmeal flour but it wasn’t the same texture or taste. All I’ve ever been able to find is the Purity brand which doesn’t say stone ground (where would I find this in Canada? Any suggestions would be appreciated. Hope your mouth feels better soon. Makes your brain hurt, doesn’t it!ReplyCancel

  • Debra - 02/27/2014 - 5:55 am

    Sorry to hear about your dental issues .. I have heard implants are painful and take a long time! My turn is coming tomorrow morning .. Not for an implant though, just hopefully a filling. Your cornmeal muffins sound great so I will have to try them. I was planning on baking on Friday till I lost a piece of my tooth. Hopefully I still feel like it when I am done!ReplyCancel

  • Carol - 02/27/2014 - 6:06 am

    Ohhhhhhhh those muffins look good. I’m making chili tonight, so will have to take inventory to see if I have everything here to make them. They’d be a perfect sidekick.

    Ugh on the dentist-so glad you’re seeing the light at the end of the tunnel with your new tooth. It seems like the time in between appointments having to go to the dentist goes by SO fast-and I dread each one. It’s pretty bad when I’m saying “get me in and out of that chair with NOTHING WRONG” as I drive all the way there. People must think I’m crazy when they see me talking to myself. Hope they think I’m singing with the radio. Sheesh…….ReplyCancel

  • Noreen - 02/27/2014 - 6:44 am

    Love your recipes, and I love these corn muffins. I had lost the recipe for mine and these will be a perfect replacement. I am ordering the Cook’s Illustrated book right now. Love all their recipes and narratives. Dental work is no fun hope it is over soon.ReplyCancel

  • Carly - 02/27/2014 - 7:08 am

    I have a tooth implant too!
    I got it in high school but had a fake tooth in a retainer for years… I know how annoying it is to wait for the “real” thing. So glad you get it soon!ReplyCancel

  • Jeanne Reinisch - 02/27/2014 - 8:44 am

    I’m having a hard time reading the new font and small size even with my computer glasses on. Please bigger size and less decorative font? Love all the content.ReplyCancel

  • Jeanne - 02/27/2014 - 8:45 am

    Me again….the recipe is very hard to read, too. Thanks for any consideration.ReplyCancel

    • Get Off Your Butt and BAKE - 02/27/2014 - 9:20 am

      Hi Jeanne,

      I agree! I will make changes as quickly as possible. Please be patient as I mess around with the new template.
      Thanks for leaving me a comment. It’s nice to receive some feedback.

      JonnaReplyCancel

  • ann - 02/28/2014 - 7:23 am

    I am off to the dentist this morning for teeth cleaning. You are going to laugh but while in the dentist’s chair, my mind wander back to your blogs and wonder which recipe I must try next! It’s a way to calm my nerves. 🙂

    Your blog is gorgeous! Although the changes are a bit confusing but I know you’ll get it together soon.ReplyCancel

  • Bran - 02/28/2014 - 9:11 pm

    Gosh I’m so glad that you FINALLY feel better. Dad said that Sam thing when I stopped in to see him today. Hooray to eat on that side and not hurt.
    Those muffins look good. I am picky with my cornbread. But those look wonderful.
    I think the blog looks great. The font is small, but that could just be my iPad. I like the change though. You are so good!!!ReplyCancel

  • Faye - 03/01/2014 - 11:41 am

    Great new look and the muffins sound delish!!ReplyCancel

  • Deb - 03/04/2014 - 8:03 pm

    I love your blog! The quality of the pictures are my favorite thing.ReplyCancel

  • BRENDA - 03/05/2014 - 4:29 pm

    I spent the last year doing 5 implants…bone grafts etc…I am almost done too…Thank God! The results are worth it…just so time consuming 🙁

    p.s. thank you PERCOCET (SP)ReplyCancel

    • Get Off Your Butt and BAKE - 03/05/2014 - 4:38 pm

      Hi Brenda,

      Oh gee, you’ve been much worse off than I was. Just one for me. It hasn’t been bad at all, it just takes a long time to finish.
      I’m ALL DONE now. I didn’t ever even have to take medication, other than tylenol. Good luck to you.
      JonnaReplyCancel

Let’s talk about HARD THINGS and over the top delicious Lemon Blueberry Crumble Topped Muffins.

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  • Katrina @ WVS - 02/21/2014 - 12:24 pm

    Crumble topping all the way! These muffins look fabulous 🙂ReplyCancel

  • Diane - 02/22/2014 - 7:22 am

    I will definitely be making these muffins tomorrow, but I want you to know…. I.Loved.Your.Rambling.Thoughts. You were so dead bang on ! I’ve raised 3 kids, am now turning 60 shortly, and I hear the same words that yours have spoken. Why didn’t I! I should have done this or that! Endless! Thank you for sharing your heart today along with your fabulous baking ideas!
    Blessings,
    D.ReplyCancel

  • Kristi - 02/24/2014 - 8:14 pm

    Hi Jonna, I so appreciate your post today. I can not tell you how many times I wish I could play the piano and wish I would have taken lessons. It would be so fun to sit down and play all those Christmas carols and beautiful church hymns. Big regret. =) Thank you for the wonderful recipes you share with us. I don’t know you but I can tell you are such a sweetheart and an amazing wife, mother, grandma and of course Great Cook!ReplyCancel

  • Bran - 02/24/2014 - 9:20 pm

    First I want to say that you are the MOST AMAZING MOM the 4 of us girls could have asked for. You have a heart as big as anyone I know. You have always encouraged us to do our best and give it our all. I feel very lucky and blessed to have your example still today to guide and lead and direct me. Parenting just flat out suck some days. I rarely go to bed without feeling like I failed in one aspect of the day or another. I never feel like the day was a complete success. I always go to bed thinking I need to work on so many parts of what my main job is as a mother. BUT, throughout the day, or week, or month I see little glimpses of my kids setting good examples, reaching their goals, accomplishing the hard, and for a moment, even if it is a brief moment, I see that I have done something good. I have taught them something right, and I have succeeded just a little in what I am suppose to do. I couldn’t be the mom I am today, if I didn’t have you as a mother. THANK YOU for EVERYTHING YOU DO, HAVE DONE, AND WILL DO FOR ME. Thank you for believing that I am a champion, when I am nothing but ordinary. Mom, I love you with my whole heart. You are an incredible person that certainly doesn’t give herself enough credit.
    Love BranReplyCancel

  • Heather - 03/06/2014 - 12:08 pm

    Can I just say how awesome these are! Made these today with huckleberries so fantastic. Thanks for the great recipe.ReplyCancel

  • Alexandra - 06/26/2014 - 11:01 am

    Love your website! I have frozen huckleberries I picked from last season that I’m going to use in this recipe. Very excited to see how they turn out. For the crumble topping what ingredients am I using? Am I missing it somewhere? Thank You for sharing (:ReplyCancel

  • Alexandra - 06/26/2014 - 11:02 am

    Oh my goodness I see where I was missing the ‘For the topping’!ReplyCancel

  • Debbie - 08/16/2015 - 2:22 pm

    How many muffins does this recipe make?ReplyCancel

The other day, I was standing in line at the grocery store, patiently waiting my turn. Rows & rows of magazines are perfectly put under our noses to tempt us. I’m often pulled in by those with covers showing beautiful berry desserts, or warm cinnamon rolls dripping with icing. What happened to catch my eye, was found at the very top of the cover page. It said: WORLD’S BEST CHOCOLATE CHIP COOKIE RECIPE INSIDE.

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  • Katrina @ Warm Vanilla Sugar - 02/18/2014 - 6:39 pm

    These definitely look perfect!! Yum!ReplyCancel

  • Susan - 02/21/2014 - 5:10 pm

    Can’t believe Kenny doesn’t eat chocolate. Tell him that just isn’t normal!!!! Got a couple of Brady’s kids this weekend. They love to help me bake. We will be giving these a try.ReplyCancel

  • Bran - 02/24/2014 - 9:30 pm

    I need to come visit and try the frozen dough. I would almost prefer that over a cooked cookie. :} YUM!! They look great. Did you finely chop the walnuts. I like the way it makes the cookies look. And, seriously… who doesn’t like chocolate chip cookies. Dad and Grandpa are crazy. I wish I didn’t like chocolate. Maybe… just maybe I would be the size of a snail like you and not an elephant! :}ReplyCancel

  • Jackie - 09/06/2014 - 2:16 pm

    Hi

    How much walnuts did you add to this recipe.ReplyCancel

I dare say that there just isn’t anything more delicious than a great Crème brulée. Crack through the Red Caramelized top and dive into a rich vanilla custard. Delicious & impressive!

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  • Jo and Sue - 02/14/2014 - 6:27 am

    Wow! That is so beautiful. I love the red top 🙂 What a great idea.ReplyCancel

  • Brandi - 02/24/2014 - 9:36 pm

    You are just seriously too adorable. Thank you for loving my dad so much! He is one lucky man. :}
    I still have never had this delicious favorite of yours. I will have to put it on my menu for sure.ReplyCancel

We have a winner of the Cook’s Illustrated Baking Book! Thanks so much to all of you who entered and left sweet comments. I enjoyed reading all of them, and have some great baking/cooking/post ideas for the future. Our winner is:   a Rafflecopter giveaway   Shannon I will email you very soon.  Please email […]

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  • Shannon - 02/12/2014 - 12:53 pm

    Thank you! I am so excited to delve into the world of Cook’s Illustrated and what better way than through baking?!ReplyCancel

  • Barbara ODonnell - 07/14/2014 - 7:36 pm

    I love your recipes. I am looking for summer recipesReplyCancel

I’m holding a lovely new baking book. It has quickly become my new favorite. I won’t lend it, borrow it, or abuse it in any way. I think it will make me a baking genius. I think you need one of your own to admire. While your entering this giveaway, you need to snack on this delicious – easy to make Chunky Granola!

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  • Kelley H. - 02/08/2014 - 3:37 pm

    Not sure where to leave the comment, it didn’t give me the option in the Rafflecopter space – it just said “I left a comment” – and I hadn’t yet. So, just in case it this is where I’m actually supposed to leave it – I would love to see some more healthy for yummy recipes. This granola looks delish and I’m going to try it. Thanks for the tip on making it chewy. One question – what type of jars are those that you have the granola in? I LOVE interesting jars and those certainly fill the bill. 😉 Thanks so much for the giveaway, it looks like a great book.ReplyCancel

  • Andrea - 02/08/2014 - 3:51 pm

    I’d like to learn how to make a better cake from scratch! Thank you, Jonna! 🙂ReplyCancel

  • NaDell - 02/08/2014 - 3:56 pm

    I want to learn how to make gnocchi.ReplyCancel

  • Lori - 02/08/2014 - 4:01 pm

    I love to bake. I would like some new recipes. My family is getting tired of the same things all the time. Thanks so much!ReplyCancel

  • Jennifer - 02/08/2014 - 4:29 pm

    I would like to learn how to make a really really good lemon meringue pie.ReplyCancel

  • Shirley - 02/08/2014 - 4:42 pm

    I just love your blog! I would love to learn how to make a great cinnamon roll!ReplyCancel

  • Kathy - 02/08/2014 - 4:45 pm

    The perfect orange chiffon cake is what I would love to know how to make from scratchReplyCancel

  • Liesel - 02/08/2014 - 6:47 pm

    I would like to learn to make a perfect pie crust.ReplyCancel

  • Tammy - 02/08/2014 - 6:50 pm

    I would love to learn more Asian /AmericanReplyCancel

  • sarah jackson - 02/08/2014 - 6:51 pm

    I would like to learn to bake bake eggless cupcakes that dont fall apartReplyCancel

  • Tiffany - 02/08/2014 - 7:00 pm

    I would like to learn some vegetarian meals.ReplyCancel

  • Brownie - 02/08/2014 - 7:38 pm

    I would love to learn how to make tall fluffy biscuits!ReplyCancel

  • Marcia S. - 02/08/2014 - 7:54 pm

    I would like to learn how to make puff pastry!ReplyCancel

  • Shauna - 02/08/2014 - 8:00 pm

    I like learning anything I can about baking – science, technique, updated recipes for old classics, etc. Thanks for all you do!ReplyCancel

  • Christy Spurlock - 02/08/2014 - 8:18 pm

    I would love to make homemade pasta. Learning about ingredients and how they work together with different results.ReplyCancel

  • Barb Langlois - 02/08/2014 - 8:30 pm

    Cook’s I llustrated is such an awesome reference. I love their magazine, i’d love to make anything from their baking book….their recipes are great. Cinnamon rolls maybe?ReplyCancel

  • Anne [A Squared] - 02/08/2014 - 9:55 pm

    I would love to learn how to make a good souffle!ReplyCancel

  • Laurel - 02/08/2014 - 10:21 pm

    I would love how to make a great pie crust.ReplyCancel

  • Melissa - 02/08/2014 - 11:07 pm

    I’d most like to learn how to bake with yeast, I always seem to mess it up.ReplyCancel

  • itzia - 02/08/2014 - 11:41 pm

    I would like to learn how to make a pieReplyCancel

  • Kim B - 02/09/2014 - 1:45 am

    I would love to learn how to make banana bread. For whatever reason, every bread I’ve tried to make has been a massive failure!ReplyCancel

  • cristy - 02/09/2014 - 3:03 am

    I want to learn to bake different types of bread.ReplyCancel

  • Beth M - 02/09/2014 - 5:02 am

    Braised lamb shanks for two!ReplyCancel

  • Doreen - 02/09/2014 - 5:27 am

    I would like to learn GOOD flaky pie crust. Thanks for the giveaway!ReplyCancel

  • Carol - 02/09/2014 - 5:40 am

    Thanks for the great giveaway, Jonna. I would love to learn how to bake the perfect cheesecake.ReplyCancel

  • Debbie - 02/09/2014 - 5:52 am

    I’d love to overcome my fear of yeast breads! Thanks for the opportunity to win this excellent resource!ReplyCancel

  • Katie - 02/09/2014 - 5:53 am

    Pie crust for me.ReplyCancel

  • Sandra DeVaux - 02/09/2014 - 6:28 am

    The granola looks amazing!!

    I would love to learn how to make bagels…multigrain specifically. The only one I have ever found I like is at Wegmans. Thanks!!

    granddaughterReplyCancel

  • Susan @ flavors by four - 02/09/2014 - 6:35 am

    I would like to learn how to bake baklava and fancy cakesReplyCancel

  • Melissa - 02/09/2014 - 6:40 am

    More baking recipes (that taste great) with ingredients that have more nutritional value, ie: whole wheat, flax, evoo, maple syrup or agave…ReplyCancel

  • Janet T - 02/09/2014 - 7:11 am

    I would like to learn how to make empanadas.ReplyCancel

  • Bonny - 02/09/2014 - 7:26 am

    Your granola looks soooo yummy! I would like to learn to make granola. Thank you for the recipe! I would love to win your little(big) black book 🙂ReplyCancel

  • D S Hall - 02/09/2014 - 7:28 am

    I’d like to learn to make scratch cakes that aren’t dry. I do fine when starting with a cake mix, but would like to do without all the additives they
    put in the cake mix for shelf stability.ReplyCancel

  • Karen M - 02/09/2014 - 7:55 am

    I would love to learn how to bake! I LOVE to cook, but baking not so much!ReplyCancel

  • Heather - 02/09/2014 - 8:18 am

    I want to learn how to make cinnamon rolls!ReplyCancel

  • Diane W - 02/09/2014 - 8:22 am

    I would love to learn how to bake with yeast. I’ve tried with varying results over the years!ReplyCancel

  • Jan R - 02/09/2014 - 8:47 am

    I Want to make macaroons…they are on my bucket list!ReplyCancel

  • Britni Barker - 02/09/2014 - 9:32 am

    I love Cook ‘s Illustrated!!!! I’d love to learn how to cook anything in the book. I really enjoy baking!ReplyCancel

  • KaySue - 02/09/2014 - 9:50 am

    I would like to learn how to make pie crust.ReplyCancel

  • kitten4772 - 02/09/2014 - 9:54 am

    Love the granola or other snack foods that are on the ‘healthy’ side. I’m still looking for good, easy, nutritional soups. Would like to learn how to make kolaches, rohliky, and poppy seed cake with a custard like frosting.ReplyCancel

  • Shelly - 02/09/2014 - 10:02 am

    I’d love to learn how to bake cinnamon rolls.ReplyCancel

  • Dawn - 02/09/2014 - 10:16 am

    I would like to learn how to make bagels from scratch.ReplyCancel

  • Phyllis - 02/09/2014 - 10:46 am

    I want to learn to bake Whole Wheat Bread that tastes great, not blandReplyCancel

  • Maria Hanrahan - 02/09/2014 - 10:51 am

    I already have this book on my wish list, after checking it out at B&N a couple times, so I’d LOVE to win it!ReplyCancel

  • Cairine - 02/09/2014 - 11:00 am

    I love scones, I would like to add to my scone collection of recipes.ReplyCancel

  • Susan - 02/09/2014 - 11:34 am

    Apple dumplingsReplyCancel

  • TaraO - 02/09/2014 - 11:36 am

    I’d like to learn how to make yeast bread.ReplyCancel

  • cherie - 02/09/2014 - 11:51 am

    I always prefer my granola chewy – getting ready for vacation but going to add this to my calendar so I remember to try it when we get back! looks great!ReplyCancel

  • Monica Lavoie - 02/09/2014 - 12:00 pm

    I am not a big baker but would love to learn how.

    Thanks!ReplyCancel

  • Deb - 02/09/2014 - 12:41 pm

    I would love to learn how to make a brownie that is both sweet and salty.ReplyCancel

  • Susan L - 02/09/2014 - 12:48 pm

    I would like to learn how to make a really yummy apple pie from scratch, crust too.ReplyCancel

  • Janelle Belka - 02/09/2014 - 1:16 pm

    I would love to learn to make homemade bread!ReplyCancel

  • Jeffrey - 02/09/2014 - 1:53 pm

    I love dessert but have yet to make an acceptable pie. I steer away from them and usually make cookies, cake or brownies. I think it just takes time and practice but I usually give in after the first try and when I attempt it again I forget about the mistakes I previously made!ReplyCancel

  • Patty - 02/09/2014 - 3:05 pm

    I’d like to learn how to make good pecan rolls.ReplyCancel

  • Margot C - 02/09/2014 - 3:53 pm

    I’m a pretty good baker but a really good loaf of whole wheat bread still eludes me.ReplyCancel

  • Samantha - 02/09/2014 - 4:16 pm

    An old fashioned fudge recipe.ReplyCancel

  • Lisa Langston - 02/09/2014 - 4:18 pm

    I’m always looking for new recipes to try! Cant go wrong with this book!ReplyCancel

  • Kami - 02/09/2014 - 5:57 pm

    I want to learn how to make gnocchi. The last time was not so yummy.ReplyCancel

  • Pearse - 02/09/2014 - 6:20 pm

    Love to learn to make french macaroonsReplyCancel

  • Pat - 02/09/2014 - 6:20 pm

    Love to make many more healthy recipes like this granola!ReplyCancel

  • Lori Mlinarcik - 02/09/2014 - 6:44 pm

    I would like to learn how to make an awesome raspberry pie. Also, any other recipes with fresh and/or frozen raspberries (I’ve got raspberries in my yard.)ReplyCancel

  • barbara n - 02/09/2014 - 6:59 pm

    I would love to learn how to make Crème brûléeReplyCancel

  • Megan J - 02/09/2014 - 8:05 pm

    I would love to learn how to make different types of bread without super crunchy crusts. Of course, lots of different types of desserts wouldn’t hurt either!ReplyCancel

  • Melissa - 02/09/2014 - 8:35 pm

    Pita pockets have always been difficult for me. I’d love to learn how to do those.ReplyCancel

  • Monique - 02/09/2014 - 8:53 pm

    I would love to make a really good french onion soup or cream of mushroom 🙂

    I love your blog and this Granola looks AMAZING!!ReplyCancel

  • Patty - 02/09/2014 - 9:11 pm

    I would love to learn how to make cinnamon rolls.ReplyCancel

  • Dezi A - 02/09/2014 - 9:47 pm

    I’d love to try those cinnamon nut roll things you shared the picture of. …drooling…ReplyCancel

  • Lindsay M - 02/09/2014 - 10:16 pm

    I feel like I’m a pretty good cook, but baking is an entirely different animal! I’d love to learn how, and I love Cook’s Illustrated, so this would be great!ReplyCancel

  • Jeanne Odonnell - 02/10/2014 - 5:25 am

    I would love to learn how to make soft pretzels.ReplyCancel

  • cynthia ansel - 02/10/2014 - 5:38 am

    macaroonsReplyCancel

  • Tonya - 02/10/2014 - 6:59 am

    I want to learn how to make yeast rolls and cinnamon rolls. I have never been able to consistently get either of these right but it doesn’t stop me from trying….luv this blog btwReplyCancel

  • rachel - 02/10/2014 - 7:24 am

    Croissants! I’ve yet to attempt them.ReplyCancel

  • Chelai - 02/10/2014 - 7:43 am

    I’d love to learn to make croissants!ReplyCancel

  • Alessandra - 02/10/2014 - 9:08 am

    I would like to learn how to make puff pastry.ReplyCancel

  • Tarah - 02/10/2014 - 9:24 am

    I would love to learn how to make the perfect creme bruleeReplyCancel

  • Renee - 02/10/2014 - 10:28 am

    I love to cook, but for some reason I’ve always been afraid of baking anything that contains yeast. I would love to conquer this and make some yummy homemade cinnamon rolls!ReplyCancel

  • Chatelaine - 02/10/2014 - 11:22 am

    I need to get over my fear, and just learn how to make macarons 🙂ReplyCancel

  • Denise - 02/10/2014 - 11:56 am

    I would love to accomplish a really good whole wheat bread with lots of sprouted grains (and how to sprout grains) oatmeal, seeds, etc. I live close to you and would love to learn from you!!!ReplyCancel

  • MaryB - 02/10/2014 - 1:19 pm

    I’d love to learn to make really awesome artisan style bread.ReplyCancel

  • Lisa Roussel - 02/10/2014 - 1:47 pm

    I don’t have a particular thing I’d like to learn to make- just to improve my overall cooking skills and also to increase the nutritional value of our daily meals.ReplyCancel

  • carie stephens - 02/10/2014 - 2:22 pm

    I would love to learn how to make bread in the event of a power outage (dutch oven? over a campfire?!) Thanks!!ReplyCancel

  • Lisa Hathaway - 02/10/2014 - 2:38 pm

    I’m going to try this granola as a snack to take to work or school. I’m always on the hunt for portable snacks!ReplyCancel

  • Mary-Walker Hall - 02/10/2014 - 5:58 pm

    Easy way to poach eggs!ReplyCancel

  • Tammy Bilodeau - 02/10/2014 - 7:53 pm

    Oh I’d love a copy and this granola sounds so yummy!ReplyCancel

  • Tahne Timmons - 02/11/2014 - 3:36 am

    Wheat bread that isn’t heavy enough to use as a doorstop!ReplyCancel

  • lisa hayward - 02/11/2014 - 5:32 am

    i would like to learn how to make tiramisuReplyCancel

  • Lachelle - 02/11/2014 - 7:07 am

    I would love to learn how to make good pie crusts or cake from scratch.ReplyCancel

  • Melissa - 02/11/2014 - 8:36 am

    I love your webiste! I was born and raised in Idaho and joined the Army 4 years ago and looking at your website and pictures of the beautiful scenery brings me back! I love baking cakes and fancy deserts so anything in that shape or form would be lovely.ReplyCancel

  • Debbie Nixon - 02/11/2014 - 11:30 am

    I think I may have missed the comment section. I would love to learn to bake!!!! I guarantee my family would love me to learn to bake!!!!ReplyCancel

  • Linda - 02/11/2014 - 3:15 pm

    I love Cooks Illustrated and have been salivating over this book. I am a pretty cook baker but I would like to improve my techniques with this baking book.ReplyCancel

  • Michelle - 02/11/2014 - 4:07 pm

    I would really love to make my own bread! I have tried it and I think I need some more practice:-) Thanks for the giveaway!ReplyCancel

  • rachel - 02/11/2014 - 6:39 pm

    Anything that’s supposed to rise…I always end up with a tough lump of dough! Thanks!!ReplyCancel

  • Marilyn - 02/11/2014 - 7:42 pm

    I just love all of your post, delicious food (I’ve tried many, many of them) and beautiful pictures. Thanks so much!ReplyCancel

  • Heather - 02/11/2014 - 7:54 pm

    I love to cook and bake and I love your site. You have so many wonderful and delicious recipes. I have made so many of them and they are so comforting. I can’t think of something I want to learn at the moment. I am always trying new things and actually get teased by my family sometimes. Maybe a nice crusty baguette!ReplyCancel

  • Jan K - 02/11/2014 - 7:56 pm

    How to make cheese.ReplyCancel

  • Heather Spooner - 02/11/2014 - 8:44 pm

    I’d like to learn how to make cinnamon rolls. I love them! Thank you!ReplyCancel

  • Shannon - 02/11/2014 - 8:54 pm

    I don’t care what it is, if it’s Cook’s Illustrated it will be good. And I just have a thing for cookbooks anyway. Thanks.ReplyCancel

  • Fibia - 02/11/2014 - 8:55 pm

    I would like to learn to make whole wheat soft pretzels. Thank you for the giveaway.ReplyCancel

  • Christine - 07/12/2015 - 11:37 am

    This granola is awesome! Thanks so much for sharingReplyCancel

This is one of my all time favorite Cakes! Don’t leave this cake alone in your kitchen. Guard it closely. Little hands . . . and big hands tend to pick off the beautiful glaze while you’re not looking!

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  • Jeanette Vance - 01/30/2014 - 1:21 pm

    My grandma made this cake but not in loaf form. I think I will try it. Yummm.ReplyCancel

  • Susan Porter - 01/30/2014 - 7:21 pm

    Hi Jonna. I have been making this cake for over 40 years. It is still one of my favorites. Hopefully others will enjoy it after your sharing it, as much as we do.ReplyCancel

  • Camila Lipsi - 01/31/2014 - 3:55 pm

    I LOVE your blog, love your recipes and have just tried this one out this afternoon. It turned out very yummy but I wonder if my glaze got moister than yours… looks like yours is more on a crunchy side, which I would love too.

    Anyway, your recipes are delicious! Consider yourself with a big fan from Brasil!ReplyCancel

    • Get Off Your Butt and BAKE - 01/31/2014 - 5:25 pm

      Hi Camilla,

      I’m glad your cake turned out yummy. I ended up baking my cake a bit longer, even after I added the yummy topping.
      I decided to use loaf pans, which required additional baking time. I realized this after the fact!
      Additional nuts were added as well, so that my non-sweet loving husband would help me eat the cake!

      JonnaReplyCancel

  • Kris - 02/01/2014 - 8:35 pm

    Hi Jonna, What kind of coconut do you use? I know that some of the brands seem to be sweeter and have more sugar on the flakes than other brands.
    I purchased the photography bundle and I am very excited to download it and learn.
    I love your blog. Thanks for all you do and for sharing your talents with us!
    Have a great weekend!ReplyCancel

    • Get Off Your Butt and BAKE - 02/02/2014 - 5:28 pm

      Hi Kris,

      I usually have Bakers Coconut on hand. The picture show Angel Flake, but shredded coconut also works as well.
      We love nuts, so I added a bit more than the recipe amount shows.
      Use a cake pan instead of a loaf pan. It seems to work better, and you get more frosting to cake ratio!
      Thank you for leaving a comment. By the way . . . you will LOVE that Photography bundle.

      JonnaReplyCancel

  • Beth M - 02/03/2014 - 4:06 am

    This looks delicious! I’m confused by the name. Is the cake supposed to go under the broiler once the topping has been added?ReplyCancel

    • Get Off Your Butt and BAKE - 02/03/2014 - 7:18 am

      Hi Beth,

      Once you frost your cake, you can serve it as is, or place the cake under the broiler in your oven for just a few minutes. Watch it carefully! You want the coconut glaze to just be a light golden brown. Oh so good! I’m sorry for the confusion. I didn’t make it very clear.

      JonnaReplyCancel

  • Mary - 02/03/2014 - 9:38 am

    When I was young, I never liked oatmeal cookies, but I loved this oatmeal cake. Now I am happy eating both, but still prefer the cake. I would like to convert this from a cake to more of a quick bread, with the same taste. Any suggestions on how to do this?ReplyCancel

  • Trish - 04/07/2014 - 6:13 pm

    Hi this looks like a really good recipe, I was wondering what you would recommend as a betters sub, Coconut Oil or Ghee ? And how much in place of the butter?ReplyCancel

I’m so excited to announce the (2) winners of the beautiful printed Photography Guide Giveaway book!

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  • Melissa Adams - 01/29/2014 - 8:59 pm

    It is my lucky day!!! So excited I won!!!
    MelissaReplyCancel

  • Laura - 01/29/2014 - 9:58 pm

    Thank you so much! This book looks beautiful. I can’t wait to get some practice in!!ReplyCancel

I’m often asked about Photography and what gear I use. I’ll tell you! I am also extremely excited to announce one of the BIGGEST sales of all time, and tell you about one awesome giveaway!

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  • Diana - 01/28/2014 - 12:19 am

    Oh, I hope to win! Thank you for the possibility, Jonna 🙂ReplyCancel

    • Get Off Your Butt and BAKE - 01/28/2014 - 7:31 am

      Hi Diana,

      I really did buy this same Education bundle! It really is how I learned to really use my camera and finally take a better picture.
      I hope that people will take advantage of such a great price. It’s awesome!

      Thank you,
      JonnaReplyCancel

  • Bonnie - 01/28/2014 - 4:04 am

    Enjoying your recipes and helps!ReplyCancel

The Super Bowl is coming up fast, and many of you will be trying to plan make-a-head soups, sandwiches, snacks and desserts.
I’ve got you covered!

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  • Katrina @ WVS - 01/21/2014 - 11:53 am

    I definitely do not watch the superbowl, but I also definitely LOVE superbowl food!! LOVE this!ReplyCancel

  • Jo and Sue - 01/21/2014 - 1:05 pm

    I wanted to tell you that your photos are always SO SO SO amazing. I one day aspire to be half as good as you!! 🙂
    That being said… I should probably not be looking at them right now because I’m starving. lol.
    That peanut butter toasted marshmallow s’more *Drool*ReplyCancel

  • Kelley H. - 01/22/2014 - 10:17 am

    Oh. My. WORD! I would be hard pressed to limit myself at any of your parties…. Divine.ReplyCancel

  • Yvonne @ TriedandTasty - 01/26/2014 - 8:54 pm

    Oh man… your super bowl ideas have got my mouth WATERING!!!! I want it all (hee hee)! YUM!ReplyCancel

Soup. Soup seems to make us all warm, cozy and a bit happier. This Slow Cooker Creamy Chicken Chili can be prepared in a snap!

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  • Yvonne @ TriedandTasty - 01/16/2014 - 10:27 pm

    I have those same bowls!!! This looks DELICIOUS!!! Love new recipes from you – can’t wait to try this one 🙂ReplyCancel

  • Mary - 01/17/2014 - 6:11 pm

    I am not a fan of chicken chili, but this just might change my mind! It looks so good…..like the crockpot idea. Will definitely give this a try. Thank you and your daughter so much. Also, loved your husband’s response on the Italian dish….what a hoot!ReplyCancel

  • Debbie - 01/20/2014 - 1:30 pm

    I love those bowls! Where did you get them??ReplyCancel

    • Get Off Your Butt and BAKE - 01/20/2014 - 4:39 pm

      Hi Debbie,

      I got the bowls at my favorite place . . . TJmaxx
      I think every dish I’ve ever used, has been from there. I love the prices!
      Happy hunting,
      JonnaReplyCancel

  • Sadie - 02/18/2014 - 7:12 am

    I made this yesterday for dinner and it turned out so delicious! My picky boyfriend even loved it. Thank you for the recipe, I will definitely be making this again!ReplyCancel

  • tmc - 04/08/2014 - 10:49 am

    Hi-
    I made this recipe too. I had been looking for the perfect chicken chili recipe (after a few other recipe fails). This was super easy and it tasted fabulous! All of my family loved it! I have actually made it a few times now! I opted for the thicker version. It has been perfect each time I’ve made it!ReplyCancel

This Barbecue Chicken is the easiest, most delicious Crock Pot Barbecue Chicken you’ll ever make! It’s also perfect for one of those kind of days.

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  • Mary - 01/24/2014 - 8:15 pm

    Thanks so much for sharing this recipe it was so easy and very tasty. I shredded the chicken and put it on rolls with a little Monterey jack cheese on top delicious!ReplyCancel

  • Oby - 02/01/2014 - 8:13 pm

    Hello!

    I’m currently cooking this right now & I love how simple it is! So does my fiance 🙂 One question I have: what can I do with the left over ‘broth’? It seems like BBQ flavored chicken broth and I don’t want to put it to waste..ReplyCancel

    • Get Off Your Butt and BAKE - 02/02/2014 - 5:31 pm

      Hi Oby,

      I’m probably far too late to answer your question. We often use the sauce over rice, with the leftover chicken.
      It will also thicken as it cools a bit. My slow cooker get a bit hotter than most do I think, so it seems to thicken the sauce
      quite quickly. We also use the leftovers, and roll it up in a soft flour tortilla with black beans and rice. Yummy!

      Hope this helps,
      JonnaReplyCancel

  • Michelle Findley - 02/20/2014 - 8:18 pm

    Is this white vinegar or apple cider vinegar? I notice yours says 2 TB however other sites say 1/4 cup. Many I read that used white vinegar said it was too strong & would used apple cider vinegar next time.ReplyCancel

    • Get Off Your Butt and BAKE - 02/21/2014 - 9:33 am

      Hi Michelle,

      I reduced the amount of Vinegar to 2 Tablespoons. I felt that the amount was too much for our tastes. I believe if you use that amount, white vinegar or apple cider will work well for you.

      JonnaReplyCancel

  • Beth Brown - 02/24/2014 - 8:10 am

    This looks perfect for dinner tonight!! Can frozen chicken breasts be used?? Would the time need to be 6-8? Thanks in advance!!ReplyCancel

    • Get Off Your Butt and BAKE - 02/24/2014 - 2:10 pm

      Hi Beth,

      Yes, you can use Frozen Chicken breasts, but I do like to wash them and trim any fat found first.
      Allow at least 30 minutes extra for thawing time in the slow cooker.

      JonnaReplyCancel

      • Ashley L - 05/28/2015 - 4:41 pm

        Tried this today! It is to DIE FOR on a piece of wheat bread–seriously. Thank you for the simple recipe. I am digging the slow cooker recipes as I am a mom AND a grad student. I will definitely be snooping around for more. Thanks again!ReplyCancel

  • Mary - 03/04/2014 - 11:09 am

    Mango chutney works really great with the BBQ sauce instead of peach preserves. And if you want it a little spicier, try subbing Frank’s Wing Sauce for the vinegar since vinegar is one of the main ingredients in it. I also use the BBQ/chutney sauce on turkey meatballs in the slow cooker.ReplyCancel

  • Rae Levy - 03/04/2014 - 3:21 pm

    Hi! I decided to make barbecue chicken today in crockpot….going by a beef barbecue recipe! It called for the vinegar & a few other items…which I didn’t have, but I did have a bottle of Baby Ray’s! So I basically ended up making this very similar to your recipe! I did have some celery & matchstick cut carrots in it ( from the beef recipe). It is smelling delicious! I used almost 2 lbs. of chicken tenders. Will take chicken out to shred & return to crock to stir & finish! I know it’s going to be great! And next time I’ll go completely by your recipe including the peach preserves!ReplyCancel

  • Mary - 03/19/2014 - 4:57 pm

    I used half a can of Campbell’s beefy mushroom, half a bottle of Sweet Baby Rays, and a few drops of liquid smoke. It was fabulous.ReplyCancel

  • Chris - 03/30/2014 - 4:15 pm

    Would it still work if you just put the chicken in and poured the bottled sauce over it? Seems like the extra ingredients are just more sauce. Just trying to make it even easier. Thank you.ReplyCancel

    • Get Off Your Butt and BAKE - 04/01/2014 - 6:48 pm

      Hi Chris,

      Your comment cracked me up!
      Yes….you certainly could do just that. Just make sure that you LOVE your BBQ sauce.
      The extra ingredients make good chicken . . . really good chicken!

      JonnaReplyCancel

  • Jonna - 04/04/2014 - 10:55 am

    I’m getting to make this tomorrow for a birthday party! I was looking for something simply, but delicious. This sounds like it fits the bill! Thanks for posting! Also, I noticed we have the same name! That never happens to me! 🙂ReplyCancel

  • tmc - 04/08/2014 - 10:53 am

    I have made this several times. I shred my chicken after it’s done and give it a good stir then serve it on toasted hamburger buns. SO easy! And the kids love it!ReplyCancel

  • Jessica - 04/14/2014 - 6:15 pm

    How much do I need of everything to make 20 servings?ReplyCancel

  • Troy - 04/15/2014 - 9:05 am

    Hi Jonna, I’m cooking this right now but I have a question. You say to use a 18oz. bottle of BBQ sauce. That’s a whole lot of BBQ sauce. I just used a 8oz. bottle of Rays and that almost ran it to the rim so did you really mean to say 18oz or 8oz.? I couldn’t find a 18oz anyway. Lol.ReplyCancel

    • Get Off Your Butt and BAKE - 04/15/2014 - 10:43 am

      Hi Troy,

      The actual recipe does call for an 18 oz. bottle.
      That is what I’m using currently. You can also find a similar recipe on the sweet Baby Ray’s website as well.

      Hope this helps,
      JonnaReplyCancel

  • Troy - 04/15/2014 - 11:07 am

    Im so blind!! It does say 18oz on the bottle. Duh!!! Lol!ReplyCancel

  • Adam - 04/21/2014 - 5:19 pm

    I tried this recipe on a whim today, wanted something easy to feed the family. At dinner I declared I would not be cooking ever again as the ENTIRE family went back for seconds and not one person complained about anything!! NOT ONE!!
    The only complaint, being the cook, I had was the sauce did not thicken up for me in my crock pot. I just read the post about using it over rice and I will do that for sure next time! The sauce is just so amazing even without the Peach Preserves and I was nervous about kids and red pepper, again not one issue!!ReplyCancel

    • Get Off Your Butt and BAKE - 04/24/2014 - 12:12 pm

      Hi Adam,

      That is so great to hear! Thank you!
      As for the sauce not thickening, every crock pot or slow cooker heats differently.
      Mine happens to heat faster & hotter than some do, and will thickens the sauce nicely. If
      your sauce is too thin, crack the lid during the last bit of cooking time, to let the steam escape.
      This will help to thicken the sauce as the liquid is released.

      Thank you,
      JonnaReplyCancel

  • Gabbi - 04/25/2014 - 6:48 am

    I am not a fan of anything spicy even if it’s just a little bit. Have to have mild because of ulcers in my stomach. I noticed the recipe calls for red pepper flakes. Does that make it spicy or can’t you taste it? Thanks in advance!ReplyCancel

    • Get Off Your Butt and BAKE - 04/25/2014 - 3:22 pm

      Hi Gabbi,

      You can leave the red pepper flakes out entirely!
      Use the honey bbq sauce, as it’s also mild in taste.

      Thank you,
      JonnaReplyCancel

  • Matt - 04/28/2014 - 5:53 pm

    Hi Jonna,

    I’m going to cook this tonight and let it cook on low from 11pm to 6am. So 8 hours total. Guessing that won’t overcook the chicken?

    Also, I think I’m going to use half brown sugar half molasses instead of all brown sugar. I’ll let you know how it tastes!ReplyCancel

    • Get Off Your Butt and BAKE - 04/28/2014 - 8:55 pm

      Hi Matt,

      Assuming that you are using full size large chicken breasts, and your slow cooker in on LOW, you should be good to go!

      JonnaReplyCancel

  • Kaylie - 05/03/2014 - 2:53 pm

    Hi! How many servings does this make?ReplyCancel

  • Amy - 05/10/2014 - 8:14 pm

    Nearly done with this recipe now! Have had the chicken in the crockpot on low for nearly 4 hours, but my bbq sauce is so thin its more like a bbq broth! I followed the sauce recipe to the T! I’ve left the top back a crack like you suggested in a previous post so I hope this helps to thicken it. Maybe it just needs time to cool to thicken too? Thanks.ReplyCancel

    • Get Off Your Butt and BAKE - 05/13/2014 - 4:56 pm

      Hi Amy,

      Every Crock pot is so different. Mine tends to heat hot!
      I can crank up the heat in mine, and it will really thicken the sauce, so often it gets too thick.
      If your sauce is too thin, simply add more BBQ sauce to the pot, and let it heat through. Turn your Crock pot to high, so that the sauce can boil.

      Hope this helps,
      JonnaReplyCancel

  • Diana - 05/12/2014 - 3:08 pm

    I used Marmelade instead of the peach preserves and you could really taste the orange in it. Only did 3 pieces of chicken, so cut my recipe down for that amount of chicken. Sauce was runny, but I have the crockpot on warm right now until dinner in about an hour.ReplyCancel

  • Bill Chapman - 05/14/2014 - 7:09 am

    I would like to try this recipe today, sounds great. However, the store didn’t have any peach preserves…can I use apple preserve instead? Thank you in advance!ReplyCancel

  • Suzanne - 05/30/2014 - 9:38 am

    I’m hoping you can answer this in the next hour before I start the recipe!! You say 5-6 boneless chicken breasts but how many ounces do you think it is (each breast or the total ounces of all breasts?ReplyCancel

  • Shelby - 06/02/2014 - 2:55 pm

    i wonder…could you use fresh peaches?ReplyCancel

    • Get Off Your Butt and BAKE - 06/05/2014 - 11:53 am

      Hi Shelby,

      I’m sure you could, but the sauce might be a bit on the runny side.
      My slow cooker can get very hot, so I’m able to remove the lid & really thicken sauces nicely.
      If you can do this as well, peaches would be nice!

      JonnaReplyCancel

  • GJ - 06/17/2014 - 1:05 pm

    I have a question for you. Could you make this using a Whole Chicken, and how would the measurements for the Ingredients change?ReplyCancel

    • Get Off Your Butt and BAKE - 06/18/2014 - 4:12 pm

      Hi GJ,

      I do believe that you could!
      You would have to watch the the chicken closely, so that it doesn’t fall apart, and de-bone in the sauce.
      The Chicken should be rotated in the sauce as well.

      JonnaReplyCancel

  • Tama Feigley - 06/18/2014 - 6:22 am

    Please let me know if this recipe can be done with a large quantity for a graduation party in a roaster oven (usually used for turkey)

    Thank you! Love the recipeReplyCancel

    • Get Off Your Butt and BAKE - 06/18/2014 - 4:08 pm

      Hi Tama,

      Yes….I’ve used a roaster oven as well, but make sure that you turn it to very low, so that the chicken cooks slowly.
      The key is to cook the chicken until it is fall apart tender!

      JonnaReplyCancel

  • Sarah - 07/01/2014 - 11:57 pm

    Is the 18oz of BBQ a measure by weight? I buy bulk bottles and was going to use 24 fl oz out of a 40oz bottle and it used the whole thing! I’m not against extra sauce, but it would be good to know the liquid measurement before I broke into my 80oz bottle! 🙂ReplyCancel

    • Get Off Your Butt and BAKE - 07/02/2014 - 7:01 pm

      Hi Sarah,

      My bottle of bbq sauce is actually 18oz. You could use the 18 oz or the 24 oz bottle of sauce. Just measure that amount fl. ounces and you should be just fine.

      JonnaReplyCancel

  • Bobby - 07/04/2014 - 10:24 am

    What size crockpot did you use for this?ReplyCancel

  • Chavena H. - 08/05/2014 - 9:54 am

    Hello There!!! I just wanted to say Thank You & I love this recipe!!!! I used only 3 Large boneless skinless breast, almost a full small sweet baby rays original(3/4) & cut down the rest of the ingredients except the garlic powder, and threw in a half of a large purple onion, 1 whole medium skinned ripe peach (didn’t have the preserves)and because they were in season threw in a handful of wonderfully sweet halved & pitted Michigan BLACK CHERRIES!! IT TURNED OUT FANTASTIC!!! Served on a Toasted & lightly buttered Wheat Hoagie bun with a aged sharp cheddar !!! Everyone here loves this and I am making this a staple dish in my recipe box!!! Cooking is suppose to be fun and I love to experiment with adding little extra flavors!!! Just wanted to say thank You very much and Happy Cooking!! It’s all about bringing flavors together & enjoying doing it and watching those you serve truly enjoy it!!!ReplyCancel

  • Pat - 08/05/2014 - 2:16 pm

    I love chicken wings. Using this recipe (Sweet Baby Ray’s BBQ Sauce), how can I alter it for chicken wings?
    Thank you.ReplyCancel

  • cherrie - 08/12/2014 - 11:59 am

    Trying this. What did you do with the juice from peaches. Add it or not. I chose not to add it.ReplyCancel

    • Get Off Your Butt and BAKE - 08/12/2014 - 12:12 pm

      Hi Cherrie,

      Some commenters have used real peaches….I used a jar of peach preserves (jam) as the recipe calls for. Please let me know how real peaches turns out.
      It sounds really good!

      JonnaReplyCancel

  • Rebecca - 08/18/2014 - 9:09 am

    I have used this recipe numerous times. I added a jar of orange marmalade to the mix, and it was amazing! I also left the lid ajar to the slow cooker in the last few hours to thicken the sauce.ReplyCancel

    • Get Off Your Butt and BAKE - 08/18/2014 - 2:11 pm

      Hi Rebecca,

      That what I add as well…so yummy! My slow cooker gets really hot if I crank up the temp, so the sauce thickens nicely, but letting the moisture escape is excellent!
      Thanks so much,
      JonnaReplyCancel

  • Monica M. - 08/30/2014 - 3:21 pm

    Made this today for dinner. Dang was it good! I’ve made other recipes very similar to this. This is by far the best I have come across. I love how it doesn’t take much vinegar because sometimes there is already vinegar in some BBQ sauces and then the flavors taste the same. This was very good the Red Pepper flakes are awesome. I might add a bit more next time for added heat. This always makes left overs for us so I do reserve the juice to pour over when I heat it back up to moisten it. This fell apart for me. I really didnt need to shred my chicken much. Thank you!ReplyCancel

  • Christine - 08/31/2014 - 10:03 am

    Is the 1/2 cup brown sugar supposed to be packed?ReplyCancel

  • christal - 09/30/2014 - 2:04 pm

    I use a bottle of bbq and bottle of hiney bbq. Great harmony. Going to try with cococola bbq and bbq on pork chops next wk. My question is how long does this last in fridge. I made ours friday and we were away alot over wkend. Wondering if atill eatible today or tomorrow. ThanksReplyCancel

  • Ayrianna - 10/28/2014 - 11:51 am

    I’d like to know if there’s a difference in cooking time for chicken wings as well.
    Please and thanks.ReplyCancel

    • Get Off Your Butt and BAKE - 10/29/2014 - 5:18 pm

      Hi Ayrianna,

      I’ve never made chicken wings in the slow cooker! I’m sure though that they require less time than chicken breasts.
      Pass on your knowledge if you try it.

      JonnaReplyCancel

  • Jocelyn - 11/14/2014 - 6:39 pm

    Hi! I’m going to triple this recipe for a party! I’m just concerned about cooking time. How much time do you think I should add? Thanks so much! Really looking forward to this!ReplyCancel

  • Sara S - 11/18/2014 - 2:51 pm

    I didn’t have peach preserves so I used Apricot so I hope it turns out yummy! Smells amazing!ReplyCancel

  • Louise - 12/14/2014 - 5:26 pm

    I am planning to make this tomorrow with drumsticks, thighs and wings. I plan to cook it for about 9 hours on low. Will it come out ok do you think?ReplyCancel

  • Mark Giansanti - 12/20/2014 - 11:27 am

    Just made this with only a couple of changes and it turned out well.

    1. I used orange marmalade instead of peach preserves.

    2. I used a couple of oz of bourbon to get all of the sauce out of the bottle.

    Both added a nice taste to the chicken.

    Thanks for a great recipe.ReplyCancel

  • Laura - 02/02/2015 - 1:24 pm

    Thank you, thank you. My Superbowl party was a grand affair, this was used with baked potatoes. I also used apricot preserves and Crown Royal and it was so good. cannot wait to take to another party again. LauraReplyCancel

  • Lee - 02/09/2015 - 11:02 am

    I’m cooking this right now. On low in crockpot is correct? Most chicken recipes are put on high? Just making sure…ReplyCancel

  • Jamie - 04/03/2015 - 8:47 am

    I want to make this tomorrow for a family gathering but i have a couple questions. What size crock pot did you use? I think I’m gonna have to add a couple of chicken breasts (and of course sauce) to feed everyone, would this change the cooking time? Thank you so much, can’t wait to try it!ReplyCancel

    • Get Off Your Butt and BAKE - 04/08/2015 - 11:23 am

      Hi Jamie,

      I hope this all worked out for you. I’ve been away from the blog for awhile taking care of other things.
      I’ll be back soon.

      JonnaReplyCancel

  • Heather - 05/12/2015 - 10:50 am

    I really want to make this but I do not have any brown sugar. Will that make a difference?ReplyCancel

  • Natasha - 05/29/2015 - 8:04 am

    I am by no means a cook. I have recipes that I do well, if you know what I mean. Since making your recipe, this has become a most popular dish. Every time we have a work or social function, I’m asked to bring this. Hooray for your awesome recipe.ReplyCancel

  • Michelle - 06/10/2015 - 1:08 pm

    I love this recipe but it made so much and it’s only myself and boyfriend so if I freeze it will it alter the taste?ReplyCancel

  • Monica Q - 10/05/2015 - 10:28 am

    If I make this recipe with Sweet Baby Ray’s Honey BBQ sauce, should I still add the sugar and vinegar? Or is that only if you are using the Sweet Baby Ray’s original BBQ sauce? I don’t want to make it TOO sweet.ReplyCancel

    • Get Off Your Butt and BAKE - 10/06/2015 - 2:18 pm

      Hi Monica,

      Taste is your best recipe! If the sauce tastes sweet enough, then leave it as it is.
      It will turn out fabulous.
      JonnaReplyCancel

  • Sharon - 04/09/2016 - 12:12 pm

    I have been using this recipe with frozen meatballs. I have it in the crock pot right now to take to a party. Great recipe!!ReplyCancel

  • Janette - 05/30/2016 - 7:30 am

    I make my own BBQ sauce, equal parts (starting with 1 cup portions) of Ketchup, brown sugar, vinegar, 1/2 stick of butter, add seasonings to your liking if you want such as garlic, hot sauce, liquid smoke, orange marmalade or not. Cook for 30 minutes until most the vinegar is diluted. Marinade on chicken for 1 hour or over night. Now I am trying to cook this in the slow cooker and finish it off on the grille to get the skin crisp. It is a Memorial day BBQ today and I do not want to stand in front of the grille for hours, Should be great.!ReplyCancel

  • Stephanie Martinez - 07/02/2016 - 10:39 pm

    This recipe was suggested to me when I reached out for help for meals for an elderly family member recovering from a stroke. So easy & so good!! Will definitely be making again!! Thank you!ReplyCancel

Bread . . . I think it can be magical. This Crazy Good Cracked Wheat Bread will banish the blues!

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  • C jackson - 04/21/2014 - 2:36 pm

    I dont know how you ended up adding 11/2 c flour! In my kitchenaid i couldnt even get the flour that was called for in. You sure About the water? The cracked wheat absorbed the 11/4 c so fast there was no way i could simmer it even four minutes.ReplyCancel

    • Get Off Your Butt and BAKE - 04/24/2014 - 12:19 pm

      Hi C J

      I checked the original recipe, and this is correct. As I noted, I use a shorter simmer time, since we like the
      texture of the chewier cracked wheat (not very softened) in the bread. This is probably why I didn’t have the same
      problem. The water didn’t have time to fully absorb into the wheat.
      I have 2 types of cracked wheat in my pantry: one is quick cooking. That cracked wheat would absorb much quicker than the other.
      Hopefully the bread still turned out for you. We loved this bread! The next time I make this bread, I will time it precisely and make a note.

      Thank you,
      JonnaReplyCancel

  • Roger Wolf - 10/05/2014 - 6:51 am

    First time for this recipe.
    Worked fantastic! better than what you can get in the stores for over $4.00 a loaf. I didn’t modify a thing on the recipe, but I didn’t use any mixer. Just mixed and kneaded by hand. I did actually add the extra flour as stated while kneading.
    If you love cracked wheat bread, You need to make this bread!
    CheersReplyCancel

    • Get Off Your Butt and BAKE - 10/05/2014 - 4:52 pm

      Hi Roger,

      Thanks for leaving a comment. We also love this easy to make recipe.
      It’s fast to make, and also freezes well.

      I appreciate you!

      JonnaReplyCancel

  • Dee Dee - 11/10/2015 - 5:14 pm

    Its very good!! Our family loved it and will make it again and again! Thank you, its perfect, what I’ve been looking for for years!ReplyCancel

Hello 2014! Thank you, for making this blog a happy space for me. Thank you for letting me into your kitchens and sharing glimpses of your life. Below are the 20+ most popular, most pinned posts of 2013.

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by Get Off Your Butt and BAKE

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  • Yvonne @ TriedandTasty - 01/01/2014 - 8:54 pm

    What a great lineup! I’m not in the least bit surprised the potatoes were #1. I LOVE those. I’ve made them several times and wanted to for Christmas but we opted for sweet potatoes instead. I really, really, really want to make the cheddar bay biscuits from scratch – because of you I want cast iron you know 🙂 I’ve got a couple of little things but you always have such fun cookware!

    Love ya!ReplyCancel

  • Nancy - 01/02/2014 - 6:23 am

    I would love to see either some super quick and easy dinner recipes or more slow cooker recipes. I’m about to dive into a real estate career (just started the studying process – ugh – haven’t used my brain like this in 30 years!) all while juggling my daily roles as wife, mommy and chief executive officer of our humble abode. 🙂 Thank you! (Oh, and please say a little prayer for me that God will help my old brain retain all of this info!)ReplyCancel

    • Get Off Your Butt and BAKE - 01/02/2014 - 2:59 pm

      Hi Nancy,

      Oh gee, I certainly will pray for you!
      I also understand just what you are talking about. I can walk around in circles, start a million projects
      and not finish any of them! You will be awesome!!!!!
      JonnaReplyCancel

  • Susan @ Flavors by Four - 01/02/2014 - 8:06 am

    What a great list. They are look delicious!ReplyCancel

  • Susan - 01/02/2014 - 11:28 am

    What a treasure trove of goodies in this post! I’ve Zipped and Zipped! Thank you for recipes I’m sure to love….ReplyCancel

  • pat kopy - 01/02/2014 - 11:57 am

    I would REALLY like to see a recipe for an almond cake that uses almond paste and is dense and deliciously almond flavored. I used to buy one at a local bakery but they have since closed and I have not been able to recreate the flavor. If you could come up with one I would be eternally grateful. PatReplyCancel

  • Valerie - 01/02/2014 - 11:52 pm

    What a great recap! I see a couple of my family’s tried and true favorites, as well as lots of others I want to try. You have the best recipes!ReplyCancel

  • Debbie Nixon - 01/03/2014 - 9:07 am

    I too love all you post. I would also like to see more savory meals. My family is getting smaller and I am having trouble cooking for 2 or 3. Thanks, DebbieReplyCancel

    • Get Off Your Butt and BAKE - 01/04/2014 - 5:45 pm

      Hi Debbie,

      It is hard to cook for two!
      I cook a nice meal every night, so I’ll try to post more savory.
      It’s often sooo dark when we eat, and I don’t have special lighting for pictures.
      All of my pictures are taken with natural light. I’ll work on this!

      JonnaReplyCancel

  • Cindy Harris - 01/20/2014 - 9:54 pm

    I haven’t looked at blogs for several months–life sometimes gets in the way.
    But I have spent the last 30 minutes drooling over everything on your blog that I have missed! You are an amazing photographer! I want to make everything I see.
    I have pinned many of your recipes and can’t wait to make them. Thanks for making my day.ReplyCancel