Friday Finds

It's Friday and time for another Friday Finds.  Here are a few posts that caught my eye this week.

Sweet and Savory Rhubarb Sauce

Mennonite Girls Can Cook

I have a good recipe for a dessert rhubarb sauce, but I am anxious to try this more barbecue type one.  Seems like it would be a good use of some of the rhubarb still in the freezer from last year.

Finger-licking Good Chicken with Homemade Barbecue Sauce

SkinnyKitchen

This is an interesting barbecue sauce that starts with a purchased pasta sauce as a base.  That is very different from most barbecue sauce recipes I have.

Slow Cooker Pork Ribs with Blackberry Balsamic Sauce

Hot Eats and Cool Reads

I definitely need to add this one to my "to make" list of slow cooker recipes.  The sauce adds that extra something that would make this a great dish to serve to guests.

Amazing No-Knead Bread

Frugal Living NW

This is a method for baking bread that I really want to try.  There is a whole wheat, molasses version in this post also.

 Caramel Apple Salad

A Pinch of Joy

This recipe says it's a salad.  OK, I'll go along with that, but I don't find many salads that have butterscotch pudding, whipped topping, caramel sauce and toffee bits in them.  Well, calling it a salad will make me feel better when I eat it.

 Cauliflower Bacon Salad

A Pinch of Joy

I actually was planning to include the Cheddar Chunk Green Pea Salad, but then I saw a link to this one at the bottom of the post.  I have some cauliflower I need to use up, and veggies are always better with bacon. I guess now I will be making two salads.  Maybe I will add bacon to the pea salad, too.

These are a few of the great dishes that I found this week.  I am linking up to Friday Favorite Finds over at Finding Joy in My Kitchen.  Stop by to check out what other bloggers have found in their travels around the web this week.

 

 

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Montreal Pot Roast

I fix pot roast quite often as it usually makes enough for several meals, and hubby can eat the leftovers on the nights that I work.  One of the things I do to vary a pot roast is to use different seasonings on it.  One of the seasonings that I use often is the Sorta Montreal Steak Seasoning that I posted recently.  It gives the meat a little bit of a kick.

I use a Corning Ware casserole dish (that I have had forever) which can be used both on the top of the stove and in the oven.  A Dutch oven can also be used.  If neither of these are available, brown pot roast in a skillet and transfer the meat to a 9x13-inch baking dish.

Most of the time, I serve pot roast with mashed potatoes and gravy as that is hubby's preference.  My preference is to cook the vegetables with the pot roast so I do that from time to time.  Hubby doesn't eat cooked carrots as a side dish, but he will eat them in stews, soups, casseroles, and when cooked with a pot roast   If the vegetables are cooked with the meat, pot roast is an easy-to-do, mostly hands-off, one-dish meal, and that is something I really, really like.

Montreal Pot Roast
1-2 T. olive or vegetable oil
3 lbs. boneless chuck roast, or other pot roast meat
1-2 t. Sorta Montreal Steak Seasoning
1 can (8 oz.) tomato sauce
1 t. beef bouillon granules or broth base
6-8 medium potatoes, peeled and cut into 1-inch chunks
6-8 medium carrots, peeled and cut into 1/4-inch x 1 1/2-inch sticks
2 medium onions, cut into wedges
2 to 3 ribs celery, cut into 1-inch chucks
1 c. water, divided
1/4 c. flour

Heat oil in a range-top/oven-proof casserole, Dutch oven or a skillet.  Rub all surfaces of roast with the seasoning.  Place in hot oil and brown on all sides.  Remove from heat.  If using a baking dish, transfer meat to it.  Add tomato sauce.  Fill sauce can with water to rinse out and add to tomato sauce.  Add beef bouillon and stir a bit to blend the water, tomato sauce, and bouillon.  Cover and place in 350 degree oven for 1 to 1 1/2 hours.  Add potatoes, carrots, onions and celery to the casserole or Dutch oven, arranging the vegetables  all around the meat.  Cover, and continue to roast in oven another 45 minutes to 1 hour until vegetables are tender.  Remove meat and vegetables from the liquid.  If using a baking dish, pour liquid into a medium saucepan.  Add 1/2 c. water and heat until boiling.  Mix 1/2 c. water and 1/4 c. flour together until smooth and stir into pot roast liquid.  Stir and cook until gravy is smooth and thickened.  Serve gravy with pot roast and vegetables.  Makes 6 to 8 servings.

 

Linking to these great parties:

Full Plate Thursday

Fantastic Thursday

 

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Wizard of Oz Follow the Yellow Brick Road Printable

You're really not surprised are you?  I'm working on a Wizard of Oz party, so sooner or later you knew you were going to see a candy bag topper printable.  I'm not going to disappoint!  And for the next week or so, you can get it for free too.  Isn't that even better?  A Wizard of Oz party favor for free? Can't beat that!

I wrote the poem to read:

With your loyal friends beside you

You'll find your dreams are bold

So use your heart, courage, and brain

To follow your Yellow Brick Road.

Just like our other Candy Topper printables, simply download the file, unzip, print, and cut out the candy bag topper.

Add some skittles or other fun candy to a bag.

Add the bag topper to your bags with a staple, and serve to your Wizard of Oz party guests for a unique and yummy treat!

You can go to Kims Kandy Kreations website and download your Wizard of Oz candy bag topper printable for FREE today!  But be sure to go now, who knows how long the wizard will see you.

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Loaded Baked Potato Cubes

Welcome to my new followers and thanks to all who take the time from their busy lives to read this blog.  I hope that you find what you read here useful.  Hope that everyone had a wonderful holiday and that you found the time to remember family, friends and service people who have gone before us.

About a year ago, I ran across a recipe over at Mennonite Girls Can Cook for Buttermilk Dressed Potatoes.  That was the inspiration for this dish.  Although I love the flavors in ranch dressing, hubby is not particularly fond them. He does love loaded baked potatoes so I decided to make something along that line and came up with Loaded Baked Potato Cubes.

The Mennonite recipe had the potatoes cooked separately and then cooked in the oven.  Since I am inherently lazy, I decided to see if I could just cook the potato cubes in the oven and then add the “loaded” ingredients.  This worked really well, and I have made this dish often over the last few months.

Red potatoes, russets, Yukon gold potatoes, both unpeeled and peeled have been used for this dish, and they all have worked just fine.  Although I prefer a 3-cheddar cheese blend made by Kraft, I usually use whatever cheese I happen to have on hand.

The temperature at which the potatoes bake is very forgiving so this is a great side dish for a main dish that is being cooked in the oven.  Anywhere from 350 to 400 degrees will work.

If there are people who don’t like bacon (they don’t live at my house) or green onions, reserve them and serve them on the side for people who like them to use.

Loaded Baked Potato Cubes
6 to 8 medium potatoes, peeled or not
1 T. olive oil
1 t. salt
1/2 t. coarse ground pepper
1/2 t. garlic powder
1/3 to 1/2 c. water.
1/2 to 3/4 c. sour cream (low fat is fine)
1 c. shredded cheddar cheese
1/3 c. crisp cooked bacon bits
1/4 c. thinly sliced green onion

Peel potatoes if desired.  (If peeling, I usually peel six and see if that amount covers the bottom of my jelly roll pan.  If not I peel one or two more or whatever it take to make a single layer.)  Place potatoes in a large mixing bowl.  Drizzle the olive oil over the potatoes and mix until the cubes are well coated.  Combine salt, pepper, and garlic powder in a small bowl and mix well.  Sprinkle evenly over the potatoes and stir until well mixed.   Spread potatoes out in a even layer on a non-stick sprayed 10x13-inch pan.  Pour enough water into the pan to just cover the bottom.  Cover tightly with aluminum foil and place in a 350 degree oven for about 30 minutes or until potatoes are just tender and water has evaporated.  (If potatoes are tender, but there is still some water, just pour it off.)  Remove from oven and  gently mix the sour cream into the potatoes until they are evenly coated.  Sprinkle the cheese over the top and then the bacon bits.  Return to the oven and cook, uncovered, for about 10 minutes or until the cheese is melted.  Remove from oven and sprinkle with the green onion.  My hubby uses additional sour cream on his, I don’t on mine.  Makes 4 to 6 servings.

Linking to these great parties:
Totally Tasty Tuesday
Show Me What You Got
Two Cup Tuesday
Tasty Tuesday
Show Me What Ya Got
Take-A-Look Tuesday
Get Your Craft On

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Pecan Delight-Good Old Fashioned Recipe Blog Swap

Today is the day for the Good Old Fashioned Recipe Blog Swap.  I was paired up with Tammy from Yours and Mine ARE Ours.  Tammy's blog is filled with delicious recipes, reviews and lots of good stuff.  Take it away, Tammy.

Hi, I’m Tammy and I blog over at Yours And Mine ARE Ours.  I’m so excited to be a part of this Good Old Fashioned Recipe Blog Swap that was put together by Julie from White Lights On Wednesday, Kelly from Miss Information and Rachel from I Love My Disorganized Life.  I’m even more excited to have been paired up with Grandma Loy!  I’m a huge fan of her blog!

When you visit my blog you will find mostly recipes with a little bit of homemade household cleaners and DIY thrown in.   My family is a blended family with six children who range in age from 25 to 10.  We also have two grandchildren ages 5 and 11 months.  This recipe I’m sharing with you today is one of our kids favorites!  It was shared with me by my children's step-mother.  I know you probably think that’s odd but we try very hard to get along and live like a family as much as possible.  Does that mean we always get along??  Well.. simply… NO!  However, we do our best. Because, after all we share in the life of the most important little and big people ever!  Our children and grandchildren.

This is a great recipe if you need to make something in a hurry, and it can be easily doubled for a large group as well.  I hope you all and Grandma Loy love it as much as our children do!
  
Pecan Delight
1 Cup Flour
1/2 Cup Butter
1/2 Cup Crushed Pecans
8 oz. cream cheese
1 Cup Powdered Sugar
Small Container of Whipped Topping
2 small packages of instant pudding – I used chocolate however you could use almost any kind you want
2 1/2 cups milk

Blend flour, butter and 1/2 cup of the crushed pecans with a pastry cutter.  Press evenly into bottom of a 9x13 pan.  Bake at 350 for 15 minutes.  Let cool completely. Mix cream cheese, powdered sugar and 1 cup of cool whip, well and spread evenly over crust. Mix pudding and milk well and spread over cream cheese layer. Cover with remaining cool whip and sprinkle with crushed pecans.
 

Grandma Loy thank you so much for allowing me to share with you and your readers!

Isn't that a delicious looking dessert?  Tammy, it was just great having you here today.

I'll be sharing Taste of the Tropics Fruit Pudding Cake on Tammy's blog, so be sure to stop by and check it out.  If you want to see all the recipes from all 30 bloggers, click on over and visit one of the hosts. Rachel at I Love My Disorganized Life, Julie at White Lights on Wednesday, or  Kelly at Miss Information.

 

 

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Chocolate Sugar Crisps-Saturday Sweets

I though that today, I would take a break from posting recipes using rhubarb, and share something chocolate.  I made cookies, of course.

I have always liked the texture of cookies made with a butter/vegetable oil and granulated/powdered sugar combination in the ingredients, so I was glad to run across this chocolate version.

I have adapted it from a recipe I found in one of those little cook books found at checkout in the grocery store.  This one was called “Chocolate Lovers Cookies & Brownies” from 1989.

Since the cookie needs to chill at least  30 minutes but can refrigerated up to a week, this is a good dough to make ahead.
 

Chocolate Sugar Crisps
1/2 c. butter or margarine softened
1/2 c. vegetable oil
1/2 c. powdered sugar
1/2 c. granulated sugar
1 egg
1 t. vanilla
2 c. all-purpose flour
1/4 c. unsweetened cocoa
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1/2 c. finely chopped pecans
granulated sugar

Cream butter, oil, powdered sugar, granulated sugar, egg and vanilla in a large mixing bowl until light and fluffy.  Combine flour, cocoa, baking soda, cream of tartar and salt in a small bowl.  Mix together well.  Add to creamed mixture, stirring until dough is smooth.  Stir in pecans until well blended.  Cover and chill at least 30 minutes.  Shape dough into balls the size of marbles and place 2-inches apart on a parchment-lined baking sheet.  Flatten cookie balls with bottom of a glass dipped in granulated sugar.  Bake at 350 about 10 minutes or until firm.  Remove to wire racks to cool.  Makes about 5 dozen.

Linking to:
Weekend Potluck
Party Junk
Weekend Bloggy Reading
Share Your Creativity
Strut Your Stuff
I'm Lovin' It
What'd You Do This Weekend

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Friday Finds

Here it is already time for another Friday Finds, so I am sharing just a few samples of the goodies I found on the web this week.

Pickled Onions

Happier than a Pig in Mud

Can't wait to try these easy pickled onions to have around for hamburgers and salads this summer.  The recipe is very easy, can be eaten right away, and Lynn says they are even better after a day or two.

Sriracha Coleslaw

It's a Keeper

I am a bit of a wimp when it comes to spicy food, but I do like a little Sriracha on some things so I am anxious to try this coleslaw.

Italian Broccoli

For the Love of Cooking

As I have said, I am trying to eat more veggies so I have broccoli often.  I am always looking for new ways to prepare it.

Spaghetti a la Philly

Eat Cake for Dinner

Sometimes I just want to make something quick and simple but delicious for dinner.  This one looks as though it would "fit the bill."

 Raspberry Lemonade Smoothie

High Heels & Grills

It has cooled off considerably here, but I sure would have liked one of these when we were having such high temperatures a week or so ago.  Summer is coming, I am going to indulge.

I am linking to Friday Favorite Finds over at Finding Joy in My Kitchen.  Click on over to see what other bloggers have found in their travels around the web this week.

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Moore Oklahoma Tornado Donations

Source

The Wizard of Oz is a wonderful movie about a young girl who is taken to the amazing land of Oz by a tornado.  I don't know about you, but the movie is so engaging, that I have never thought about the destruction left behind in a tornado so strong to pick up your house and take you to another land.

But I'm sure the residents of Moore, Oklahoma are feeling it now.  After seeing all the devastation and ruin on the TV the last few days, my heart is aching for these families.  So many of them have lost loved ones, lost valuables, and everything in their world is turned upside down.

I have a small inkling of what they are going through after having personally been a victim of Mother Nature in the Midwest floods a few years ago.  It took us years to recover from the water that rushed into our home destroying everything in it's path.  But at least our mess was contained...we could pick through our trash and see the waterlogged remnants of our home.  

Source

The victims of the Moore tornado have nothing but a pile of rubble.

My heart breaks for them.  And I need to pay back all those who helped us so much through our recovery.  So for the rest of the month, I will donate 1/2 of the proceeds of any purchase made through our website.

If you've been thinking about purchasing a name plaque for a loved one's birthday, or some chocolate covered Oreos for a summer party, or one of our sweet digital files, consider doing it now.

Help out these grieving families and give yourself a sweet treat as a reward.

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Sorta Montreal Steak Seasoning

I have several recipes that I will be posting soon that use Montreal Steak Seasoning in them.  A commercial brand of Montreal Steak Seasoning can be used, but it is no secret that I like to try making my own herb and spice blends.  I, therefore, give you Sorta Montreal Steak Seasoning.  This does not taste exactly like the commercial product, but I like that I can control both the salt content and the amount of heat of the seasoning.

Coriander may be a spice that you don’t have in your pantry.  The seasoning mix can certainly be made without it, so I am listing coriander as optional in the recipe.  Use regular paprika if smoked is not available.  If you don’t have Kosher salt or coarse ground black pepper, reduce those amounts by half.

Beside steaks and other meats, I use this in soups, hamburger steaks, and casserole dishes.

There isn’t anything very exciting about a picture of a seasoning container, but here it is.

Sorta Montreal Steak Seasoning
2 T. Kosher salt
1 T. coarse ground black pepper
1 T. dried minced onion
1 t. garlic powder
1 t. crushed red pepper
1/2 T. dried thyme
1/2 T. dried rosemary
1/2 T. fennel seed
1 t. ground coriander (optional)
1 t dill weed
1 1/2 t. paprika (preferably smoked)

Combine all ingredients and mix well.  Place in spice grinder (it may take two batches) and grind until desired consistency.  (I like mine still kind of coarse.)  Store in a zip top bag or an air tight container.  Shake bag or container before measuring.  Use about 1 T. per pound of meat.  Makes about 1/2 cup.

Sharing at these great parties:
Cast Party Wednesday 
Whimsy Wednesday

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Frozen Butterfinger Creme Sandwiches-Guest Post

Hi all,  Just a quick not to let you know that I am guest posting today over at Clarks Condensed.  Katie  very graciously allowed me to share this Frozen Butterfinger Creme Sandwich recipe on her blog.  With only 4 ingredients besides the graham crackers, this is a great snack to keep in your freezer in the summertime.  Sound good?  Click on over to get the recipe.

Linking to these Great Parties:
Totally Tasty Tuesday
Show Me What You Got
Two Cup Tuesday
Tasty Tuesday Parade of Food
Show Me What Ya Got
Tempt My Tummy
Take-a-Look Tuesday

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Follow The Yellow Brick Road To Some Etsy Shopping

With graduation right around the corner, I am starting on a new party theme for some of my favorite Graduates.  One of them wanted something "different" but fun.  Since we had just gone to see the traveling version of Broadway's Wicked, I thought it would be fun to go with a Wizard of Oz theme.  Something along the lines of "follow YOUR yellow brick road" or "your off to see the Wizard" or such.  I think with Dorothy trying to find her path, that it makes lots of sense to travel that path as a Graduate too.

To get started, here are a few party ideas from the small shops of Etsy.

Wizard Of Oz Inspired - Foll... FamilyHouseSta... $11	Printable Dorthy's House... ThePartyChick $4
jumbo custom logo personaliz... FeteSetter $20	Ruby Slipper Wizard of Oz Bi... calladoo $28
Wizard of Oz Cake toppers HauteTart $30	Wizard of Oz Toto's Bask... apreciousmemor... $5.5
Etsy Original - wIcKed WiTch... IansCafe $8	1988 wizard of oz wind up wa... TheStorageGal $12
Super Cute Wizard of Oz Invi... THiNKBEAUTiLBY... $5.99	Blue and White Gingham Table... peapodray $30
Printable Party Game , Pin t... ThePartyChick $2	6ft x 4ft Wizard of Oz Photo... MyBackdropShop $49.99
Wizard of Oz Button -- Ruby ... Excentr1cCreat... $1.75	Wizard of Oz Themed Wine Cha... pchum $35
Wizard of Oz Inspired Gable ... zbrown5 $16.8	Wizard of Oz Dorothy's b... NeedleinaHayst... $114.95

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Have a Nice Wedding Cake And Start a New Life

Verily unlike the common traditional cakes, those are served in the wedding generally consist of many layers and also elaborate design. In fact, there is a special art incorporated in decorating those cakes. The cake designers, bakers generally practice delicate methods just for the construction of the beautiful sweet creations as well. Some of the cakes take whole day of preparation just before finally finished all of them.

Though a conventional wedding cake is generally made with some layers, there is also a modern cakes that are made of smaller pieces as the cupcakes. These cupcakes can make a brilliant wedding cakes as it presents with attractive and cutest manner. It also makes much easier to serve each guest with proper cupcake holder.

The food colour used to decorate or design the cakes are usually based on the basic colour motif of the wedding process. Fondant and marzipans are the usual elements generally used throughout the layer of the cakes. There are tests of taste to see which cakes flavour and basic type will be surely used. Some other ornaments as the fruits, flower are added to make the cake a colourful one. There is also some other many decorations as the edible gold, pearl or beads to make the whole cake just look more interesting and also gorgeous as suits with the wedding theme itself.

To have a cake in the marriage ceremony is an essential part as it is sliced by the couple of the day. The very first slice is generally consumed by the wedded couple together as the symbol of sharing everything in their lifetime. This is the ultimate common convention so far. Afterward, the cake is served to the invitees as the sweet dessert of their main food course.

The very top layer in the wedding cake is completely another story. Conventionally, a figurine resemble the image of newly wedded couple is placed as the top layer. There are also some instances where the top most layer of the cake is saved properly. It is totally consumed at the very day of that couple's first marriage anniversary.

With the wedding cake the day can gain an extra dimension of love and bonding itself. The cake cutting ceremony brings the couple more attached to each other as they start their journey of a new life with a sweet delicacy. Sometimes people present the cake according to the theme of the wedding whether it is a beach wedding party or a traditional wedding reception. This wonderful wedding cake can be consisted with different colour as pink, while, purple or so many as the different flavour also.

There is some other tradition attached with the cake found in a wedding reception. In some eminent culture, these cupcakes are one of the symbol of romance and the sweetness in the new couple's life. A cake pull is considered as one tradition practice in the western culture and in some Asian culture where these charms are directly inserted at the last layer of the cake and can be taken completely out with the help of the ribbon and string attached with the cake.

Sara Osborne is a common name in the domain of cake bakers and the cake designer also. Her write ups on Wedding cakes and other recipes are much helpful for the cooks.

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Good Old Fashioned Recipe Blog Swap

 

I'm participating in a Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

Tammy from Yours, Mine and Ours, and I will be sharing a fabulous recipe on each others' blogs {but we can’t tell you what they are, because they’re a secret!}. Be sure to visit both of us on May 27th, we wouldn’t want you to miss out on any deliciousness!

See you then.

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Rhubarb Streusel Shortbread Bars-Saturday Sweets

This is one of the recipes I promised last week when I shared a recipe for Easy, Versatile Rhubarb Sauce.   It is no secret that I am the Cookie Monster’s grandmother and will always choose cookies over other desserts if given the choice.  So although, there are rhubarb pies, cakes, breads, etc.  what I really wanted to make was a rhubarb bar cookie.

Last year I posted a recipe for Rhubarb Dream Bars I really love, so decided to use the base from that recipe for a new cookie.  The Rhubarb Dream bars take six eggs.  I wanted a recipe that did not take any eggs so that I could make it even if I did not have any eggs on hand.  That was when I decided to see if the Easy, Versatile Rhubarb Sauce would work as a filling for a bar cookie.  I then decided to top the whole thing with a streusel topping.  I did not use nuts in the topping, but they certainly could be included if desired.

My “professional taste testers” (hubby and coworkers) gave this one a “10.”  In fact one coworker liked these so much she is supplying me with free rhubarb.   

These bars are tender and more of a “tea party” cookie than a lunchbox cookie.

Rhubarb Streusel Shortbread Bars
1 recipe Easy, Versatile Rhubarb Sauce, cooled
2 c. flour
3/4 c. confectioner’s sugar
1 c. butter or margarine (I use butter)
3/4 c. flour
3/4 c. quick oats
1/2 c. brown sugar
1/2 c. butter or margarine (I use butter)

In a large mixing bowl, combine flour and sugar and mix well.  Slice butter into flour/sugar mixture and cut in with pastry blender or two knives until mixture resemble coarse meal.  Dump mixture into the center of a foil-lined 10x15-inch baking pan.  Spread and pat mixture out into an even layer in pan.  Bake at 350 degrees 15 minutes or until a very light brown.  While base is baking, mix flour, quick oats, and brown sugar in a medium mixing bowl.  Slice butter into this mixture and cut in with pastry blender or two knives until mixture resembles small peas.  Remove base from oven and let stand 5 minutes.  Spread rhubarb sauce over base in an even layer.  Sprinkle topping evenly over the rhubarb sauce and pat in gently with your hands.  Bake at 350 degrees for 20 to 25 minutes or until golden brown.  Remove from oven and let cool in pan on rack.  Cut into bars.  Makes about 48 bars.  Store covered in single layer in refrigerator.

Sharing with these great parties:
Weekend Potluck
Party Junk
Weekend Bloggy Reading
Share Your Creativity
Strut Your Stuff

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Be Back Soon...

Sorry for the unexpected absence from the blog...

Last weekend my father collapsed at work and started seizing.  He was rushed to the hospital where they fought to stabilize him.  Nevertheless....we all have been freaking out, worrying, and praying this week.

He's doing much better now, although, they have no idea what happened or why.  So I'll be back next week and starting on some new projects.

Thanks for your prayers and patience this week!

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Friday Finds

Since I was sooooo good last week and posted links to all those veggie recipes, this week I am going to "throw caution to the wind" and share links to some great sweets recipes.

Founder Mix

The Bad Girl's Kitchen

This is the blog I had for this month's Secret Recipe Club.  I don't usually include the same blog two weeks in a row, but this looks so good that I just couldn't resist.  Sweet or savory I love to have snack mixes on hand.  I like that this one uses ingredients I usually have on hand in my pantry.

Raspberry Layered Coffee Cake

Mom Sparks

This was shared by Ali from Jam Hands.  If it has raspberries in it, just bring it on.  I know I will love this one.

Gooey Cornflake Crispies

High Heels and Grills

These have everything going for them:  easy, quick, no-bake.  Just the thing to make when one has a craving that one needs to satisfy fast.  These lend themselves to a number of variations, too.  Nuts, anyone?  Chips-chocolate, peanut butter, butterscotch?  Other flakes cereal?

Chocolate Chip Cookie Lava Cakes

Mostly Homemade Mom

Since my hubby was out of town, my daughter took me to Red Lobster for dinner last Saturday night.  We had something very similar to this for dessert.  It was very good.  I was thrilled to run across this recipe to make an "at home" version, and I'll bet it is much better.

Strawberry Rhubarb Crumble

Caramel Potatoes

Rhubarb is another fave of mine, and if it has rhubarb in it, I am so there.  It seems to be the "Thing" now to bake in little jars.  They are so cute, I guess I am going to have to pick up some jars myself.

Well, I found a lot more goodies, but don't want to give anyone "dessert overload" so will stop for now.

I am linking up to Friday Favorite Finds at Finding Joy in My Kitchen.  Click on over to see what other bloggers have found in their travel around the net this week.

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