Butterscotch Crunchies

Cooking with Mary

June 26, 2019

Guest; Ben Cox

1 regular jar of Peanut Butter (usually about 16 oz.) – can be creamy or crunchy peanut butter

1 regular bag of butterscotch morsels

optional – 1 regular bag of semi-sweet chocolate chips

1 box of crunchy cereal of your choice (Chex, Crispix, Rice Krispies are preferred)

1 large saucepan, 1 large mixing bowl, spatula, and 1 large pizza pan or cookie sheet


Place peanut butter and morsels into 1 large saucepan and put on the stove top on low heat. Mix until melted with little to no lumps. Make sure it is low heat. Butterscotch will burn and stick to the pan easily.

In one large mixing bowl, combine butterscotch mixture and cereal. Mix thoroughly.

Spread cereal-butterscotch mixture on a large pizza pan or cookie sheet until flat and even. Place into the refrigerator for 1 hour to harden. Either break off pieces from the hardened crunchies or cut into slices and enjoy.

DulceDelish Brownies

Cooking with Mary

June 19, 2019

Guest: Sherry Turpin

  •   2 family-sized boxes fudge brownie mix
  • 1 1/3 cups canola or vegetable oil
  • 4 large eggs
  • 1/2 cup water
  • 1 can (13.4 oz.) Dulce De Leche (can find in the Hispanic foods area of the grocery store)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup semi-sweet chocolate chips


  • Line a 9 X 13 baking pan with parchment paper and spray the paper with cooking spray. Make sure that the paper hangs over the ends of the pan to act as handles to lift the brownies from the pan.
  • Preheat the oven to 350 degrees.
  • Mix up both boxes of brownies in a large bowl with 1 1/3 cups of canola or vegetable oil, 4 large eggs, and ½ cup of water. Spread 1/2 of the batter into the prepared pan. Set the remaining batter aside.
  • Bake for 18 minutes.
  • Remove the pan from the oven and let it sit on the counter for 20 minutes to cool a bit. They will not be fully baked but that’s okay.
  • During this cooling period, in a small bowl or large measuring cup, stir together the dulce de leche and sweetened condensed milk until well combined.
  • When the 20-minute cooling time is up, carefully pour the caramel filling mixture over the first brownie layer and spread to cover from edge to edge.
  • Sprinkle the 1 cup of semi-sweet chocolate chips evenly over the filling.
  • Spread the remaining brownie batter over all of the layers. Go slow and carefully spread to cover all the filling all the way to the edges.
  • Place the brownies into the still-hot oven and bake for 45 to 55 minutes until the top layer of brownie is set with no liquid spots.
  • Remove the brownies from the oven and let them sit on the counter for 30 minutes and then chill them in the refrigerator for 1 – 2 hours.
  • Remove the brownies from the pan using the parchment handles after chilling. Cut the brownies into squares.
  • These keep well on the counter with no further need for refrigeration.


Sherry’s Best Funfetti Cheesecake Bars

Cooking with Mary
Aug. 15, 2018

30  Golden Oreos
6 tbs  Butter, melted

32 oz  Cream Cheese (Full fat works best)
1 c  Sour Cream
1 ¼ c  Granulated Sugar
1 c  Funfetti Cake Mix
3  Eggs
1 tsp  Vanilla, Butter and Nut flavoring or extract
Beat until smooth
½ c  Sprinkles (Jimmie type)

Preheat oven to 350 degrees. Grind or crush Oreos into coarse crumbs. Melt butter and stir with Oreo crumbs with a fork until evenly moistened. Press crumb mixture into a 13 x 9 inch pan that has been lined with parchment paper. Set aside.

Cream together cream cheese, sour cream, eggs and flavoring until smooth. Add sugar and dry cake mix and beat until smooth. Scrape sides as needed. Stir in sprinkles. Pour cheese cake mixture over the prepared crust. Bake at 350 degrees for 35 minutes or until center is set.

Allow to cool then refrigerate for 4 hours. Carefully remove using parchment paper as handles. Cut and serve. Store leftovers in refrigerator.

Rocky Road Bars

Cooking with Mary
February 14, 2018

1/2 cup Butter or Margarine
1 oz unsweetened Chocolate
1 cup sifted Flour
1 tsp Baking Powder
2 Eggs
1 cup Sugar
1 tsp Vanilla
1/2 cup chopped Walnuts
1 pkg (8 oz.) Cream Cheese, softened
1/4 cup Butter or Margarine
1/2 cup Sugar
1 Egg
1/2 tsp Vanilla
2 tbs Flour
1/4 cup copped Walnuts
1 pkg (6 oz.) Semisweet Chocolate pieces
2 cup miniature Marshmallows
Chocolate Cream Cheese Frosting

Combine 1/2 cup butter and 1 oz chocolate in small sauce pan. Melt over low heat. Remove from heat; cool to room temperature. Sift together 1 cup flour and baking powder; set aside.
Beat together 2 eggs, 1 cup sugar and 1 tsp vanilla using electric mixer at medium speed for 1 minute. Blend in chocolate mixture, beating well.
Add dry ingredients; mix well. Stir in 1/2 cup walnuts. Spread mixture in greased 13x9x2″ baking pan.
Reserve 2 oz of cream cheese for frosting. Place remaining cream cheese in bowl and add 1/4 cup butter and 1/2 sugar blending together until light and fluffy. Add 1 egg, 1/2 tsp vanilla and 2 tbs flour, blend well. Stir in 1/4 cup walnuts. Spread over batter and sprinkle with chocolate pieces and marshmallows.
Bake at 350 degrees for 35 minutes.
Top with chocolate cream cheese frosting when cool.

Chocolate Cake with Crumb Topping

Cooking with Mary
January 24, 2018

1 1/2 cup All-Purpose Flour
1 cup Sugar
1/4 cup Hershey’s Cocoa
1 tsp Baking Soda
1/2 tsp Salt
1 cup Water
1/4 cup plus 2 Tbs Vegetable Oil
1 Tbs White Vinegar
1 tsp Vanilla Extract
Whipped Topping or Ice Cream

Crumb Topping
In a small bowl combine:
1/2 cup Graham Cracker crumbs
1/4 cup chopped Nuts
2 Tbs melted Butter
Stir in 1/2 cup Hersehey’s Semi-Sweet Chocolate Chips

Prepare crumb topping and set aside.
Heat oven to 350. Grease and flour a 9″ square pan. In medium fowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon until batter is smooth and well blended. Pour batter into prepared pan. Sprinkle topping over batter. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

Buckeye Candy

Cooking with Mary
December 20, 2017

3 boxes Confectioners sugar
1 pound Butter
1 Tbls Vanilla
1 jar Peanut Butter, 2 lbs
2 12 oz bags semi-sweet Chocolate Chips
1 bar Paraffin (candy making wax)

Melt chocolate chips with paraffin in double boiler stir until smooth. Set aside. Roll sugar, butter, vanilla and peanut butter into small balls. Place toothpick in the center of each one and freeze on a cookie sheet, until very firm**. Then dip in chocolate mixture. Let set on a wax paper lined cookie sheet until set. Place in a tin in refrigerator. (I cut this in half and it makes about fifty) **May freeze overnight

Double Chocolate Cookies

Cooking with Mary
Dec. 13, 2017

1 package Duncan Hines Chocolate Fudge Cake Mix
1/2 cup Butter or Margarine, melted
1 Egg
1/2 cup Milk Chocolate Chips
1/2 cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.
Combine cake mix, melted butter and egg in large bowl. Beat at low speed with electric mixer until blended. Stir in chocolate chips. Using a tablespoon or cookie scoop, drop batter onto ungreased baking sheet. Bake for 9 to 11 minutes. Cool for one minute on baking sheet then remove to cookie racks to continue cooling.

No Bake Cookies

Cooking with Mary  12/ 6/17

2 tbs Cocoa

1/2 stick Margarine

1 cup Sugar

1 cup plus 1 tbs Milk

1 tsp Vanilla

1 1/2 cup Oatmeal

1/4 cup Peanut Butter

Mix cocoa, margarine, sugar, milk and vanilla in a heavy saucepan. Bring mixture to a heavy boil. Let boil for one and a half minutes. Remove from heat and add peanut butter. Mix until peanut butter is dissolved. Add quick oats and stir. Spoon out into wax paper. Refrigerate until cool.

Pumpkin Pie Squares

Cooking with Mary
November 15, 2017

1 cup sifted Flour
1/2 cup Quick Oats
1/2 cup packed Brown Sugar
1/2 cup Butter

Combine ingredients and mix until crumbly. Press into ungreased 13x9x2 pan. Bake at 350 for 15 minutes.

1, 16 oz can Pumpkin
1, 10 1/2 oz can evaporated Milk
2 Eggs
3/4 Sugar
1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Pumpkin Pie Spice

Combine the above ingredients and blend well. Pour into crust and bake at 350 for 20 minutes.

1/2 cup chopped Pecans
1/2 cup packed Brown Sugar
1 T Butter

Combine ingredients and sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes more or until filling is set.
Cool in pan on rack then cut into two inch squares.
Makes two dozen.

Caramel Apple Pie Dump Cake

2, 21 oz cans apple pie filling
1/4 cup caramel ice cream topping
18 1/2 oz pkg yellow cake mix
1/2 cup butter
Garnish with whipped cream or ice cream

Spray a 13×9 inch baking pan with non-stick spray. Add pie filling and caramel topping. Swirl mixture with a quick stir. Sprinkle dry cake mix evenly over top. Drizzle with melted butter. Bake at 350 for 30 to 35 minutes. Let cool. Garnish portions with whipped cream or ice cream. Makes 8 to 10 servings.