day 17: {mad hatters}

if i said we only made these at Christmas i’d be lying.  we made these a lot growing up.  they’re easy and yummy and you don’t even have to bake them!  some recipes call for peanut butter, but this recipe doesn’t.  however, you can add it if you like.   personally i like them with just plain cocoa.

Mad Hatters

{also known as no-bake cookies}

what you’ll need:

3 cups oats

½ cup cocoa

pinch of salt

1. in a bowl combine oats, cocoa, and salt and set aside.

 2 cups sugar

½ cup milk

½ cup Crisco

1 teaspoon vanilla

2. in large saucepan over medium heat combine sugar, milk, vanilla, and Crisco.

3. bring to a boil stirring constantly.

4. allow to boil without stirring for 90 seconds.

5. remove from heat and add oat mix.

6. stir until combined.

7. quickly drop by the spoonful onto wax paper.

8. allow to cool.



day 16: {cinnamon rolls at Macado’s}

so, it’s 9:00pm and i haven’t posted a yummy treat for today.  and here’s why.  i’ve been back in school for the past year working on my B.S.N. {hallelujah, i’m finally done!}  with that said, graduation was this afternoon, and me being the never prepared soul that i am didn’t plan anything for the blog today because if there’s one thing i’m really good at, it’s procrastinating.

{i love this little illustration!}

{this pretty much sums up the last year of my life}

and, of course, i had 7 million errands {i thought} i had to run this morning {one of which was exchanging the 5’0”-5’3” graduation gown they gave me for my 5’9” self}. so, the old bloggity blog got pushed to the back burner.  and now, all i have to share are a few pictures from todays events.

{proof that i really did go}

{my new favorite place to eat.  i love the honeymooner.  it’s delicious!}

{the cinnamon rolls at macado’s are to die for!}

{this was before we scrapped all the icing off the plate}

don’t worry, tomorrow i’ll have something yummy for you!

day 15: {chinese chews}

rich.  chewy.  goodness.

yep, that pretty much sums it up.

these are so scrumptious and delicious.

you’ll want to eat the whole pan at one time.

{however, i strongly suggest you don’t}

they’re just that fantastic!

Chinese Chews


1 1/3 cup flour

½ teaspoon salt

½ c butter

½ cup brown sugar

1 cup pecans, chopped


1. mix above ingredients together in electric mixer.

2. pat into buttered 8×8 inch pan.


2 eggs, beaten

½ cup coconut

½ cup sugar

½ cup brown sugar

1 teaspoon salt


1. mix together in electric mixer and pour over crust.

2. bake at 350 degrees for 25 minutes.

3. cut when cool.


day 14: {chocolate covered pretzel}

i hate to say these are boring, so we’ll call them simple.  they are fun.  and they are simple.  but, they are yummy.

Chocolate Covered Pretzels

all you’ll need is:

a bag of pretzel rods

a bag of chocolate chips

1 teaspoon oil


1. melt chocolate chips with oil in microwave safe bowl for 30 second intervals at 50% power.

2. dip pretzel rods in melted chocolate.

3.  place on wax paper and  have fun with some sprinkles.

4. allow chocolate to set.


day 13: {kris kringles}

these tasty no-bake treats are simple to make and yummy in the tummy!

they literally take 10 minutes to whip up.

simply scrumptious!

Kris Kringles

what you’ll need:

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups rice krispies

8 oz. semi-sweet chocolate chips

8 oz. butterscotch morsels


1. cook sugar & corn syrup in saucepan over medium heat until mixture boils.

2. remove from heat and stir in peanut butter.

3. mix in rice krispies.

4. press into 9×13 inch greased pan.

5. melt chocolate chips & butterscotch morsels in microwave for 30 second intervals at 50% power.

6. spread over rice krispie mixture.

7. chill for about 15 minutes or until top is firm.

{i couldn’t wait any longer!}


day 12: {heath bar toffee dip}

one of the girls i work with made this dip a few months ago and it was so good.  and she was kind enough to share the recipe!  it’s so yummy and so easy!  you can serve it with apples, pretzel sticks, or whatever else you think would be yummy to dip in it.

Heath Bar Toffee Dip 

what you’ll need:

1 brick of cream cheese, softened

¾ cup brown sugar

½ cup powdered sugar

1 teaspoon vanilla

1 bag heath bar toffee bits


1. mix cream cheese, brown sugar, and powdered sugar in electric mixer until smooth.

2. add vanilla.

3. fold in toffee bits.

4. chill for 1 hour before serving.

5. store in refrigerator.


day 11: {joe emerson’s fruitcake cookies}

ok, i know what you’re thinking…fruitcake cookies?  really?  and believe me, i thought the exact same thing the first time my mom made them.  but i gave them a chance, and low and behold, they were actually really yummy!  this recipe came from my granddad who baked them every Christmas when my mom was a kid.  my mom never really loved them as a kid, but she does now and they are my dad’s very favorite!  and, i think they’re pretty yummy myself!  Now, my mom actually made these this weekend and because i work Saturday and Sunday i don’t have a picture of the finished product yet.  but check back tomorrow and i’ll update and add one!

for now, the recipe! 

Joe Emerson’s Fruitcake Cookies

what you’ll need:

½ cup shortening

1 cup brown sugar

1 egg

¼ cup buttermilk

2 cups sifted flour

½ t. baking powder

½ t. salt

½ t. soda

1 cup chopped pecans

1 cup chopped dates

1 cup candied cherries, cut in fourths


 1. Mix well shortening, brown sugar and egg.

2. Add buttermilk.

3. Sift together  and stir in dry ingredients.

4. Mix in pecans, dates and candied cherries.

5. Drop with teaspoon about 2” apart onto lightly greased baking sheet.

6. Bake at 375 degrees 10-12 minutes.

Makes 4 dozen.