Butterscotch Chip Cookie Cake

I found this today - definitely making it this week.

Yield: 8 slices
Prep Time: 5 minutes
Cook Time: 20 minutes
Butterscotch chips give a unique twist to a classic cookie cake recipe.


1/2 cup butter, room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup butterscotch chips


Preheat the oven to 350 degrees. Grease a 9-inch round pan and set aside.
In a small bowl, whisk together the flour, salt, cream of tartar and baking soda.
In the bowl of a stand mixer, cream the butter and sugars together until combined and creamy. Add the egg and vanilla and mix for several minutes until light, fluffy and a pale yellow color.
With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the butterscotch chips.
Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 20-22 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.
Cassie’s Notes:
Add in some chocolate chips, white chips, peanut butter chips or caramel bits in place of some of the butterscotch – or make a combination of your favorites!
Adapted from Food.com via Dine and Dish

3 Bean Chili

  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 can chickpeas drained and rinsed
  • 1 can corn undrained (cream or regular)
  • 1 can diced tomatoes with green chilies
  • 1 small can (6oz) tomato paste
  • 1 bell pepper chopped
  • 1 small onion diced
  • 1/2 tbsp chili powder
  • 1/2 tbsp ground cumin
  • 1 tbsp dried cilantro
Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)

Sweet Potato and Black Bean Chili

Greenlitebites - is where I stumbled across this delicious recipe!  This makes about 5 servings.

  • 3 Small sweet onion chopped
  • 1 Sweet Potato with skin
  • 1 bell pepper
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp dried cumin
  • 1/4-1/2 tsp red pepper flakes depending on taste
  • 1 tbsp lime juice
  • splash of tabasco (optional)
  • 1 10oz can of diced tomatoes with green chilis (I used cilantro and lime rotel)
  • 1 can black beans drained and rinsed
  • 1 avocado
  • Dried cilantro and finely shredded mexican cheese blend for garnish
Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.
While the onion is cooking cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion.
Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss.
At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus 1/3 a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco.
Add black beans and stir everything together.
Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit.
Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top.

Tomato Lentil Chil

I found a recipe in the insert of the Salina Journal called Tomato Lentil Chili and made my version if of it.  This is the best lentil soup that I have made.  I used vegetable protein - which has the texture of meat.  I wonder if Shannon will be able to tell. . . I'm not telling.

1 medium onion diced
1 clove of garlic
1 lb. dry lentils
1 cup of Vegetable Protein Granules (first time I tried these)
32 oz. of No Chicken, low sodium broth - Image Brand
1 can Rotel
1 can no salt added diced tomatoes
1 small can of tomato sauce
2 TB chili powder (plus I just added more in)
2 tsp ground cumin
Sprinkled in:  Garlic Powder and Onion Powder

---Add additional water if needed.
---Next time I will add green or red bell peppers

Combine all ingredients in a large sauce pan. 
Bring to a boil. Reduce and simmer for 30-40 minutes - or until desired tenderness. 

Homemade Taco Seasoning

I love this recipe!

1 TB chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp paprika
1/4 tsp dried oregano
1 1/2 tsp group cumin
1 tsp sea salt - did not use
1 tsp pepper - used white pepper

Mix all ingredients together.  This is enough for 1 lb of browned hamburger.  Add a little bit of water.

Ghost Poop - Sweet Puffcorn - Halloween Theme

My cousin Trena brought this YUMMY sweet snack to our annual wiener roast.  I couldn't stop eating it!  So of course I had to make it so I could take it to school to share with my coworkers!  Shannon tried the puffcorn that I made and he said it was good. I of course am on the 24 Day Advocare Challenge so I could not try it.  Hope my coworkers like it!  This recipe was so EASY!!!!! I can't wait to make more - I am addicted!!!!!

1 bag of puffcorn (3.5 oz)
1/2 almond bark block (I purchased Best Choice - with this brand it actually comes in a plastic tray with each square separate)

Melt almond bark in microwave - 90 seconds, than 30 sec intervals as needed.

Place puffcorn into a very large mixing bowl.

Pour melted almond bark over puffcorn.  Use a rubber spatula to mix together.  Scrapping the bottom and sides as you mix.

Pour onto wax paper and separate.

Decorate with holiday sprinkles!

White Chocolate Candy Corn Blondies

Sweet Tooth Sisters

I have several bags of candy corn that I need to use up (which I purchased to make butterfinger candy).  I stumbled across this recipe last week and thought this would be a perfect opportunity to use some of that candy corn up.

White Chocolate Candy Corn Blondies

3/4 cup brown sugar
1/2 cup white chocolate chips
1/2 cup candy corn
1 egg
2 Tbs. vanilla
1 stick unsalted butter, melted
1 1/2 flour
1/2 tsp. baking soda
1/8 tsp. salt
  1. Preheat oven to 325 degrees.
  2. Take an 8-inch square pan and cover in foil and spray with baking spray.
  3. Cream brown sugar and egg until it's light and fluffy. Add vanilla and melted butter, mix well with electric mixer.
  4. Add the remaining ingredients to the wet mixture and incorporate with a rubber spatula. Be careful not to over mix your batter.
  5. Add batter to the square pan.
  6. Bake for about 23-26 minutes, or until the top is flakey and blondies do not jiggle in the middle.
  7. Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16-20 blondies.

I hate just making 8 x 8 size recipes.  Next time I will do the math and make this in a 9 x 13 size pan.

Butterscotch Pumpkin Cake

A couple of years ago while attending the Great Pumpkin Race in Hillsboro, I purchased a locally created cookbook from the Hillsboro First Mennonite Church.  This cookbook was filled with nothing but pumpkin recipes!!! YUMMMM.  My sister Teresa gave me a bundt cake pan two years ago for Christmas, I FINALLY used it. 

1 cup butterscotch flavored morels
2 cups all purpose flour
1 3/4 cup granulated sugar
1 T baking powder
1 1/2 tsp cinnamon
1 tsp salt

1/2 tsp ground nutmeg
1 can pumpkin
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla
Powdered Sugar (optional)

Preheat oven to 350 degrees.  Grease 12 cup bundt pan.
Melt morsels in microwave in small bowl.  Cool to room temperature.  While that cools:
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.  Stir together melted morsels, pumpkin, vegetable oil, eggs, vanilla in large bowl with wire whisk.  Stir in flour mixture.  Spoon batter into prepared bundt pan.
Bake 40-50 minutes or until wooden pick inserted in cake comes out clean.  Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.  Sprinkle with powdered sugar.

Next time I think I will add more butterscotch - maybe 1/4 cup morsels into batter.  Nuts would also be great in this recipe.