People from Ohio love buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila—you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. They serve it warm with ice cream or whipped cream.


1 package chocolate cake mix (regular size)
2 large eggs, room temperature
1/2 cup canola oil
1 cup semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup confectioners' sugar
Optional: Hot fudge ice cream topping, vanilla ice cream, whipped cream and melted creamy peanut butter


Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place over filling.

Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.

This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really complement the pork. It's especially good with steamed fresh asparagus and roasted red potatoes.


1 boneless pork loin roast (3-1/2 to 4 pounds)
1 jar (12 ounces) apple jelly
1/2 cup water
2-1/2 teaspoons minced garlic
1 tablespoon dried parsley flakes
1 to 1-1/2 teaspoons seasoned salt
1 to 1-1/2 teaspoons pepper

Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper.
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Cover and cook on low until meat is tender, 8-10 hours. Let stand for 15 minutes before slicing. Serve with cooking juices if desired.

Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special!


1/4 cup finely chopped onion
1 jalapeno pepper, seeded and chopped, optional
1 tablespoon canola oil
2 corn tortillas (6 inches), cut into thin strips
4 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
1/4 cup chopped seeded tomato
6 flour tortillas (6 inches), warmed
Optional toppings: Refried beans, sliced avocado, sour cream and minced fresh cilantro


In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato.
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Serve in flour tortillas with toppings of your choice.

I used to love going to the local coffee shop and enjoying fresh peach cinnamon rolls, but being a busy mom of two, I don't have the time anymore. To re-create it at home, I developed this no-yeast recipe that's quick and easy! 

• 1 cup packed brown sugar
• 1/4 cup butter, softened
• 3 teaspoons ground cinnamon
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• DOUGH:
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 3/4 cup 2% milk
• 1 can (15 ounces) sliced peaches in juice, undrained
• 1 cup confectioners' sugar

Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly.

Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet.

For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges.

Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down.

​Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.

I am always on the lookout for a good Sunday dinner.  That meal is always a special one in our house.  Most recipes include a crock pot recipe so that we can visit family and rekindle our roots and come home to a delicious feast.

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1 can (28 ounces) diced tomatoes, drained
• 3/4 cup chopped onion
• 3/4 cup Burgundy wine or beef broth
• 1-1/2 teaspoons salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1/4 cup cornstarch
• 1/2 cup cold water

Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

These were quite a delicious surprise and took only a few minutes to put together.  Once placed in the slow cooker all I needed to do was go about my day. 

• 4 bone-in pork loin chops
• 1/8 teaspoon pepper
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 large green pepper, sliced
• 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
• 1/2 cup ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon beef bouillon granules
• 3 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice or mashed potatoes, optional

Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender.
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Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.

This old-fashioned blueberry coffee cake comes with a darling name and story. In 1954, a 15-year-old girl from Chicago named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men.

Crumb Topping:
1/2 cup packed light brown sugar
1 1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into 1/2-inch chunks

Cake:
1 3/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 (8 oz.) package of cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1 1/2 cups fresh blueberries, lightly coated with flour


Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.

Preheat the oven to 325°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract.

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.

Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 50 to 60 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.

This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
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Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

String beans are definitely my favorite vegetable, and this is one of my favorite ways to prepare them. The combination of the almonds, the garlic, and the cheese is really wonderful. I like to use haricot verts, but if you cant find them, use the thinnest green beans available.

1 pound string beans
1/2 cup coarsely chopped, roasted almonds ( place on a  baking sheet in a  350 degree oven for 15 minutes )
1/2 cup coarsely grated fresh Locatelli Romano cheese
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons minced garlic
salt
freshly ground black pepper
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Bring a large saucepan of cold water to a boil. Add the beans, and cook until crisp-tender, 1-2 minutes for haricot vert, 3-4 minutes for green beans. Remove from the heat, drain, and rinse under cold water. Return to the saucepan with the remaining ingredients, and cook over medium heat until the butter is melted, and the ingredients are well blended, 3-4 minutes.

This is an original recipe from Italy for Pasta e Fagioli, which is a pasta and bean soup. And it’s seriously so easy to make right at home! All that takes some effort is the prep work for the veggies. That’s it! Best of all, this recipe is enough to feed an army! Just be sure to add the pasta to serve or else it’ll soak up all the liquid over time.


1 pound of great northern beans
1/2 pd ditalini  or ziti pasta
1/4 cup olive oil
1/4 cup garlic, minced
3 cups chopped onion
8-10 cups chicken broth
1 (16-ounce) can tomato sauce
3 (15-ounce) can diced tomatoes
1 1/2 teaspoon dried Italian seasoning
1 1/2 tsp. salt
1/2 tsp. black pepper
Freshly grated Parmesan cheese

Soak beans in heavy pot over night covered with water by 2 inches.  Drain beans.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.  Add garlic and onion cook 8 minutes.  

Add stock and canned tomatoes.

Cover and cook on low for 2 1/2 hours.  Working in batches, 1 cup at a time, puree soup.  Do this for 6 cups and place back in soup.  

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.

Stir in pasta until heated through. Grate Parmesan on individual soup bowls.  

​Serve immediately.

This is a delicious all in one casserole that will satisfy even the finicky eater.  Loaded with good protein accompanied by the good old favorite vegetable, broccoli. What a wonderful treat! You'll have very little leftovers on this one.


2 whole chicken breast, bone in, skin on
3 tablespoons olive oil
3/4 cup shredded cheese, white cheddar
3/4 cup shredded cheese, Monterey Jack
1/4 tsp. pepper
1 tsp. salt
2 cups whole milk
4 tablespoons flour
4 tablespoons butter
1 lb. broccoli, cut up into 1-inch pieces

Preheat oven to 375 F.

Place chicken breasts in large glass dish and brush with olive oil.  Roast 35 minutes. Remove and cool for 30 minutes.  Remove meat from bones and skin.  Shred chicken into two inch strips.

Steam broccoli 4-5 minutes.

Place chicken an broccoli in 2-quart casserole dish.

In the medium sauce pan, melt the butter and then whisk in the flour. Whisk for 2-3 minutes or until thick.  Add milk.  Stir until thickened.

Stir in cheese, salt, and pepper. 

Bake for 30 minutes.