OOOOOOh, That Looks Good

Hi all,

If you are looking for a tasty treat and don’t want to turn on the oven, fire up the microwave and make this cookie bar.  We used multi-grain  peanut butter oat cereal O’s, but You can probably use most any of the flavors.  Was a hit at our house, hope you like them Open-mouthed smile

Enjoy!    Raggedy-Anne_thumb1_thumb

No-Bake Oatmeal Chocolate Chip Cookie Bars

No-Bake Oatmeal Chocolate Chip Cookie Bars

These no-bake cereal bars are just as indulgent as a cookie and perfect for a snack.

by Betty Crocker Kitchens

Updated Jul 21, 2014


  • 4 cups Chocolate Cheerios™ cereal
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 cup creamy cookie butter or cookie spread
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 1/2 cup miniature semisweet chocolate chips (if you use a different flavor cereal you might put in chips to compliment that taste)


  • Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.

  • In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.

  • Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.

  • For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

Tips from the Betty Crocker Kitchens
  • Cookie butter is very much akin to peanut butter–similar consistency and color. The rich gingerbread flavor actually comes from the so-called “Speculoos cookie,” a crunchy Belgian cookie that has a hint of caramel.


180 Calories, 5g Total Fat, 1g Protein, 30g Total Carbohydrate, 20g Sugars

© 2022 ®/TM General Mills All Rights Reserved


Tasty Snack Bars

Hi all,

Hope you had a nice New Year celebration. Today I have combined two recipes to make a hearty oatmeal bar with a fruited cheesecake-like topping.  Last time we made the cranberry bars, so I wondered what that topping would be like on the base of my chocolate oat squares.  Big thumbs up from  my husband, who is a big fan of cranberries and oatmeal Smile  I took the sugar down in the base and they are very tasty with coffee, tea or hot chocolate!  Speaking of chocolate, you can mix 1/2 cup mini c chocolate chips into the oat mixture for the chocoholics in your life.

Cranberry Cheesecake Oatmeal Bars


1 package (8 oz) cream cheese, softened (used low-fat)

1 1/2 cups powdered sugar

1/2 cup butter, melted, cooled slightly

3 eggs (I
used egg substitute, eg. egg beaters)

2 cups fresh or frozen (thawed) cranberries


1/2 cup softened butter

1/2 cup packed brown sugar

1 egg or 3 tablespoons egg substitute

1 tsp vanilla

1 1/2 cups oatmeal

1 1/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup mini chocolate chips, optional

For base, cream butter and brown sugar until well mixed. Beat in egg and vanilla. Combine dry ingredients in separate bowl then add to wet ingredients, combining well. Press into 13 x 9 inch pan or baking dish. Beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over oatmeal base. Bake at 350 degrees for 30 minutes or until golden and center is set.   Cool completely.  Makes 24 squares. Refrigerate because of cheese Winking smile

Hope you like it as much as we do.

Enjoy!  Raggedy-Anne_thumb1

Making Spirits Berry and Bright

Hi all,

The new year is fast approaching and I have a dessert for your New Year celebrations.  Cranberry Gooey Butter Bars ! Tried this recipe from Betty Crocker and everyone asked for seconds Smile I did cut back on the fat by using egg substitute, low fat cream cheese and also cut back on the powdered sugar. Can honestly say the results were still sweet and the cranberries had just enough tart to compliment the sweet creaminess of the filling.  In rough numbers the carbs were cut from  34g to about 24g +/-.  I hope you enjoy it as much as we did!  

 See the source image  Have a great 2022!

Enjoy!   Raggedy Anne

Cranberry Gooey Butter Bars

  • Prep 15 MIN
  • Total 3 HR 0 MIN
  • Servings 24

Cranberry Gooey Butter Bars


Cake Base
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1/2 cup butter, melted, cooled slightly
  • 1 egg (used substitute eg. egg beaters)
  • 2 teaspoons orange zest
  • 1 package (8 oz) cream cheese, softened (used low-fat)
  • 3 1/2 cups powdered sugar (I cut this to 1 1/2 cups)
  • 1/2 cup butter, melted, cooled slightly
  • 3 eggs ( I used egg substitute, eg. egg beaters)
  • 2 cups fresh or frozen (thawed) cranberries
Topping ( skipped this step)
  • 1 tablespoon powdered sugar
  • Sweetened whipped cream, if desired


  • 1

    Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.

  • 2

    In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.

  • 3

    In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.

  • 4

    Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.

  • 5

    When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

  • Calories
    260, Calories from Fat
    110, Total Fat 12g 19%, Saturated Fat 7g 37%, Trans Fat 0g, Cholesterol 60mg 20%, Sodium 230mg 10%, Potassium 45mg 1%, Total Carbohydrate 34g 11%, Sugars 26g, Protein 2g
  • Exchanges:

    1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Hope, Love and Joy

Hi all,

Just a note to wish you all a very Happy and Blessed Christmas Season!  Times are not easy for everyone, in the season or apart from it. Keep hope in your heart, love for each other and be joyful in your family, friends and help others in need when you can.

Merry Christmas and Happy New Year to you all See the source image


Enjoy!     clip_image003See the source image

A Soup-er Delight

Hi all,

In a previous post I gave you a recipe for Hamburger Soup. I was at the the grocery and noticed in the canned tomato section Crushed tomatoes in puree. As noted in my former post we like the soup a bit thicker, so I picked up a can to try.  Tomatoes are a favorite in our vegetable and meat soups so in went can of diced and the can of crushed tomatoes.  Needless to say the new version was a big hit.  Again very good the first day, but better the next, as the flavors had a chance mingle. Hope you try this new tweak and are as happy with it as we are! I also included the recipe for the cornmeal rolls.

Enjoy!    Raggedy Anne

Hamburger Soup

  • 1 pound ground beef

  • 2 to 3 cups beef broth 9depending on how juicy you like your soup. we like it with less leftover broth) 
  • 1 to 2 cans (14-1/2 ounces) diced tomatoes, undrained ( you can also add chopped fresh roma tomatoes, 2 or 3 med size) or 1 same size can of crushed tomatoes in puree

  • 3 medium carrots, sliced

  • 2 medium potatoes, peeled and cubed (I have also substituted dehydrated hash browns, about 1/2 to 3/4  of a 4 oz carton)

  • 1 medium onion, chopped

  • 1/2 cup chopped celery

  • 1 teaspoons beef bouillon granules (I have used onion soup mix, 1/2 to full envelope, in place of fresh onion and bullion, If you like more onion also use the fresh chopped) 
  • 1/2 to 1-1/2 teaspoons salt  (depending on taste or diet) 
  • 1/4 teaspoon pepper

  • 1/4 teaspoon dried oregano, optional 
  • 1 cup cut fresh or frozen green beans  ( sometimes I put in frozen mixed vegetables)

After browning and draining beef, put everything in crockpot and stir well. I usually only just cover ingredients with broth, but if you like more liquid, by all means go for it.  If using frozen veggies, wait to put them in until the last couple of hours.  My pot has an auto setting that starts at high then turns to low after about an hour.  If you need to start out on high set a timer and adjust temperature to low after about 90 min. Potatoes and carrots don’t always cook the same every time so my soup cooks for about 6 to eight hours.  Start it early (8 to 10 in morning) check after about 5 hours for doneness on potatoes.  Soup is easy to reheat and usually tastes better the next day, after the flavors get together and partywlEmoticon-winkingsmile2  Potatoes and carrots… don’t cut to big or allow more time for cooking.  This can be frozen, just cool completely. 

You can vary ingredients to suit you. I’m not sure I make  this soup exactly the same every time myself. Feel free to experiment! I am adding the recipe I posted a while back for Crusty Cornmeal Rolls.  They go great with this and most hearty types of soup.

Crusty Cornmeal Rolls

List of Ingredients
1/3 Cup Cornmeal
1/2 Cup Sugar
1 tsp salt
1/2 cup
shortening, melted
2 cup whole milk
2 eggs, beaten
1 pkg active dry yeast
1/4 cup lukewarm water
4 cups all purpose flour
3 TBSP butter, melted

in a double broiler, combine cornmeal, sugar, salt, shortening and milk. Stir the mixture often, cooking until thick. Allow to cool, then add the eggs. Dissolve the yeast in water and add to the batter. Beat well, then allow to rise in a greased bowl for about 2 hours.
After the batter has risen, add the flour to form a soft dough. Knead the dough lightly, and allow to rise again for another hour. Then knead again. Roll the dough out with a floured rolling pin and cut into rounds with a biscuit cutter.
Brush with butter, then if you like, with floured hands, fold into desired shapes (fans, twists, rolls, etc.). Place on a greased baking sheet and allow to rise for another hour.
Bake at 375 for just 15-20 minutes.
Makes 36 rolls.

This takes a while but the results are worth the time.

Stay warm!

A Berry Nice Dessert

Hi all,

I found this butter-rich  tasting cake on Barefoot in the Kitchen website.  Have been trying to decide what to serve for dessert Thanksgiving Day and thought this would be a good change for those not into pumpkin pie. Kept the cranberry theme going. Winking smile Don’t let the name fool you. This dessert will top off your holiday meal nicely.  I hope you are able to spend the day with loved ones and friends. Happy Thanksgiving!

Enjoy!      Raggedy Anne

Cranberry Christmas Cake on plate

Cranberry Christmas Cake

Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Servings: 16 servings

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour * see note below for gluten-free alternative
  • 12 oz fresh cranberries
  • Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

  • Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

  • Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)

  • Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!


* Gluten-Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you have a question, please read through the questions that have already been answered here. The odds are good that your question has been answered many times already. BAREFEETINTHEKITCHEN.COM.


Calories: 252kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 88mg | Potassium: 48mg | Fiber: 1g | Sugar: 25g | Vitamin A: 325IU | Vitamin C: 2.8mg | Calcium: 11mg | Iron: 0.9mg

Comfort and Joy

Hi all!

It is a bit early for evergreen and tinsel, but this recipe should bring you comfort and give joy to your taste buds! Winking smile Found this main dish on Taste of Home.  Nice stew-like dish that will warm you on the chilly days ahead. Of course it would make a nice meal for a Holiday Eve  that may be approaching! Try serving cornbread or a nice French loaf on the side.Open-mouthed smile 

Country Ribs Dinner

Total Time :  Prep: 10 min. Cook: 6-1/4 hours

Makes :4 servings

“Ribs slow-cooked with carrots, celery, onions and red potatoes are pure comfort food for us. To add a little zip, we sometimes sprinkle in cayenne.” —Rose Ingall, Manistee, Michigan

Country Ribs Dinner


  • 2 pounds boneless country-style pork ribs

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 8 small red potatoes (about 1 pound), halved

  • 4 medium carrots, cut into 1-inch pieces

  • 3 celery ribs, cut into 1/2-inch pieces

  • 1 medium onion, coarsely chopped

  • 3/4 cup water

  • 1 garlic clove, crushed

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  1. Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours.
  2. Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.

Nutrition Facts

5 ounces cooked meat with 1 cup vegetables and 1/4 cup gravy: 528 calories, 25g fat (8g saturated fat), 134mg cholesterol, 1016mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 43g protein.

Enjoy!   Raggedy Anne

A Sweet Taste of Autumn

Hi All,

The holidays are approaching, and I am always ready for something a little different than the same old dessert.  Do not get me wrong, as much as I love pumpkin pie and tradition, a little change can be a good thing.  Especially when you taste this cheesecake.  Now I did skip the roasting part and used a cup of canned yams after draining some excess liquid after pureeing them.  The person who brought me the recipe in the form of the actual dessert went for the entire roasting part.  Hers was very good, but my way resulted in a very tasty version.   Whichever way you choose, this will make a lovely addition to your Thanksgiving table.  Hope you like it!

Roasted Sweet-Potato
Cheesecake with Maple Cream

Notes: You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving. Prep and Cook Time: about 2 1/2 hours, plus at least 2 1/2 hours to cool and chill.

2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams)
1 tablespoon melted butter
2 teaspoons lemon juice
3 packages (8 oz. each) cream cheese, regular or light (Neufchâtel), at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Maple Cream (recipe follows)

Pecan Crust (recipe follows)

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.

Pecan Crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.

Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.

Yield: Makes 12 to 16 servings
CALORIES 418 (60% from fat); FAT 28g (sat 16g); CHOLESTEROL 130mg; CARBOHYDRATE
38g; SODIUM 239mg; PROTEIN 6.2g; FIBER 1g
Sunset Magazine, NOVEMBER 2008

Enjoy!!    isolate-fall-leaves-illustration-id164545651 (612×383)

Am I Bleu?

Hi all,


With Fall closing in the taste buds are calling out for “comfort” food.  This recipe is a way to satisfy that voice in your tummy!  I will post the original recipe, then give you my twist on making it a filling one dish entrée.  Just a salad or veggie (or both) and you are all set to eat!



Chicken Cordon Bleu Bake (from Taste of Home)    Chicken Cordon Bleu Bake Exps Sdon16 41654 B06 07 8b 5

Total Time

Prep: 20 min. Bake: 40 min.  Makes 2 casseroles (6 servings each)

I got this easy chicken cordon bleu recipe from a friend years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I’m pressed for time myself. —Rea Newell, Decatur, Illinois



  • 2 packages (6 ounces each) reduced-sodium stuffing mix
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 2% milk
  • 8 cups cubed cooked chicken
  • 1/2 teaspoon pepper
  • 3/4 pound sliced deli ham, cut into 1-inch strips

    1 cup shredded Swiss cheese

  • 3 cups shredded cheddar cheese



  1. Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, whisk together soup and milk.
  2. Toss chicken with pepper; divide between 2 greased 13×9-in. baking dishes. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
  3. Bake, covered, 30 minutes. Uncover; bake until cheese is melted, 10-15 minutes.
    Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 10-15 minutes.


  • Chicken thighs taste great in this recipe, and they’re usually cheaper at the grocery store than chicken breasts.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.


    Nutrition Facts

    1 cup: 555 calories, 29g fat (15g saturated fat), 158mg cholesterol, 1055mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 46g protein.


    I took the recipe and added noodles directly to the dish.  Instead of layering, put all filling ingredients (not the stuffing)in a large mixing bowl. Increase milk to 1 1/2 cups.Add a partially cooked bag of egg noodles (they will finish while baking) to the mixture .  Stir gently, but thoroughly. Spread into baking dish and top with stuffing and reserved cheese. Follow baking instructions and make your tummy happy!


    We found some shredded cheese blends at the Grocery store in our area. One had 3 cheddars, another had swiss and gruyere, still another had asiago and gouda. Depending on your tastes, you can even shred your own and blend to your liking. Experiment a little. I also halved the recipe so I could try the different blends on a smaller scale.


    Hope this works for your household!


    Enjoy!    Raggedy Anne

  • That’s Crafty

    Hi all,


    Just a couple of things for those of you who use paint in your crafting.  I mentioned egg cartons to the beaders  and small item people for sorting and storage.  They would also make good paint wells and are disposable or you can wash them out and reuse.  Yogurt containers, (I like the wide mouth type, Greek) and if you cleaned out k-cups make good paint bowls.


    Hope to have a Fall   recipe for you next week! Comfort food season is almost upon us!See the source image


    Enjoy!   Raggedy Anne