Sweet Memories Recipe: Corn Flake Christmas Cookies!

When straightening up the kitchen after this year's Thanksgiving festivities... I noticed a recipe on the back of the Market Place Corn Flakes box.  We used cornflakes in our sweet potato casserole this year and realizing no one in the house will eat the rest for breakfast, I figured I would give it a whirl!  

Introducing... one of the most delicious cookies I have ever eaten!

Seriously... I don't bake cookies often... I bake cupcakes... I bake cakes... I can create standard corn breads and rolls, etc... but cookies have never been my "thing".  I do however host a holiday cookie exchange every year (this year is our 9th!!!) and I started this tradition so I could GET awesome cookies from others and trade off my boring blobs of dough in kind.   Don't get me wrong... I can bake... they just aren't pretty. 

Well, these corn flake cookies... not only look great but taste AMAZING.  The is the other thing... I don't really like sweets. So for me to like a cookie... it has to be AMAZING.

What you will need:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed corn flakes
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pecans (chopped)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat butter and sugars in the bowl of a stand mixer on Medium-High speed until creamy.  Add peanut butter, egg, and vanilla; beat until well blended.
  3. Add flour, baking soda, and salt; beat until combined.
  4. Stir in corn flakes, chocolate chips and pecans. 
  5. Use a small scoop or drop dough by heaping tablespoonfuls onto a nonstick baking sheet.  I prefer to use parchment paper to line the baking sheet.
  6. Bake cookies 9-11 minutes, until they are lightly brown... allow to continue baking on the sheet after you remove them from the oven.  
  7. Eat. Yum! 

Sweet Memories Recipe: Fresh Banana Bread

The weather is chilly... fuzzy socks... blankets... movie night... and yummy homemade treats!  Here is a favorite recipe of mine... a fresh banana bread!  It can be made as a loaf or in a wider pan... regardless, served warm with a little butter and you will have a new family favorite, as well!  This recipe makes 2 loaf pans.

What you will need:

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 stick softened butter
  • 1 tsp vanilla extract
  • 2 eggs
  • 4 mashed bananas (riper the better)

Sift flour, baking soda and salt and set aside.
Cream the butter, sugar and vanilla extract with a mixer, blending on med to high for 2 mins until fluffy.  Add the mashed bananas and eggs.  Once blended, add the flour/baking soda/salt mixture slowly in and blend well.

Butter and lightly flour the inside of your pan... If you are using a glass loaf pan fill 1/2 to 2/3 with batter and bake for 50-60 mins at 325 degrees.  If you have a dark metal loaf, fill the same amount and bake 40-50 at the same temp.  You can also use a wider pan (such as 9x13) and bake for 30-40,  check the center with a toothpick to make sure it is done!

Allow to cool for about 10 mins on a cooling rack in the pan, then remove and server warm with butter or let cool!

Sweet Memories Recipe: Favorite Guacamole

With football season upon us, there are a few tried and true recipes we make on weekends... one of these is my favorite guacamole!  

What you will need:

  • 2-3 Haas avocados
  • 2 tsp lime juice
  • 2 tsp cilantro (finely chopped)
  • 1/4 c red onion
  • 1/2 jalapeno (finely chopped)
  • 1/2 tsp salt

Cut avocados and remove pit carefully. (make sure they are ripe!  They should be a darker green to brown and slightly soft.)  
Coat the avocados with lime juice by tossing.  Add salt and mash with a potato masher or fork until smooth.  

Fold in the onion, jalapeno and cilantro.  Serve with your favorite chips and enjoy!  

Sugar Sugar

It's always nice when Valentine's Day falls on a weekend!  That means proper dates can be made.  Ours was dinner out a few evenings before, and then a zombie love themed family dinner on Sunday!

Photo credit: Samantha Marshal

Photo credit: Samantha Marshal

Our Sunday dinners have become a family tradition which began several years ago mainly to make sure we spent time together and made memories. Our lives are so busy and sometimes the week flies by too quickly. If we can just slow down and enjoy life a little more, the memories pretty much make themselves (and sometimes we even learn a new recipe).

Leftovers for a day or two also keep the fun going, and on this particular week after Sunday we had too many special sweet treats to count. Candies, cupcakes, chocolate covered strawberries and gifts of truffles and specially shaped candies were given to mark another wonderful February 14th. 

Meatloaf, zombie style. I shaped my regular meatloaf recipe into a brain this year.   TWD started on Valentine's night so we decided it would be a fun theme. Zombie Love.  Photo credit: Samantha Marshal

Meatloaf, zombie style. I shaped my regular meatloaf recipe into a brain this year.   TWD started on Valentine's night so we decided it would be a fun theme. Zombie Love. 
Photo credit: Samantha Marshal

Sweets for the sweet! Photo credit: Samantha Marshal

Sweets for the sweet! Photo credit: Samantha Marshal

Sweet memories were definitely made and I can't wait until next year!

Recipe for my meatloaf (this year I used a brain shaped jello mold to achieve the fun zombie themed shape)

(Zombie) Meatloaf
2 pounds ground beef, pork and lamb  (optional combo)
1 tablespoon olive oil
2 cups chopped yellow onions
1 red pepper
1/2 bag of frozen corn
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon oregano
2 cloves of garlic crushed
3 tablespoons Worcestershire sauce
3 tablespoons A1 sauce
1/2 cup panko bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup (save a little to spread on top)

Preheat the oven to 325 degrees F.

Mix all of the above In a large bowl.  Don't mash or it will be dense. Shape the mixture into a rectangular loaf (football shape) on a sheet pan covered with parchment paper. Spread a little ketchup evenly on top. Bake for 1 to 1.5 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. 

Chocolate and strawberry cupcakes!  Photo credit: Samantha Marshall

Chocolate and strawberry cupcakes!  Photo credit: Samantha Marshall

Stay Sweet!

Game Day! Super Bowl 50 Food and Fun

Are you cheering for your favorite team this year for Super Bowl 50??  I'm excited to have a favored team... Not my main team, but the Panthers are a favored one for our family.

Today's festivities revolve are great friends and food!!!! Cell phone pictures will be the way to go today and I love sending out the temptations of what's yet to come at tonight's event!

Photo credit: Samantha Marshall

Photo credit: Samantha Marshall

Our main event will star mini hotdogs and crab salad sliders followed up with cupcakes that don't necessarily mean you have to be a fan of the team to enjoy them (I try be fair with decorating, although that orange may stain some tongues!!!!). 

Enjoy the game tonight and GO PANTHERS!!!!!!!!

Stay sweet!

PS: here's the crab salad recipe, just in case!  It's amazing!!!!!!!

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper 

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.

In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve. 

Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves