3 cups crispy rice cereal

1 ½ cups chocolate chips

1 cup peanut butter (sub with crunchy peanut butter)

½ cup maple syrup

¼ cup coconut oil


Line 8 x 8” baking dish with parchment paper

Add cereal into a large mixing bowl and set aside

In microwave or stove top, combine all other ingredients and heat until melted

Remove from heat and mix completely

Pour the chocolate/peanut butter mixture over the cereal and mix until cereal is coated in the chocolate

Pour mixture into lined baking dish and refrigerate until firm


Shoofly Pie


 Dough for single-crust pie

 1/2 cup packed brown sugar

 1/2 cup molasses 

 1 large egg, room temperature

1-1/2 teaspoons all-purpose flour 

 1/2 teaspoon baking soda

 1 cup boiling water 

 1 large egg yolk, room temperature, lightly beaten


 1-1/2 cups all-purpose flour

3/4 cup packed brown sugar

Dash salt 

 3/4 teaspoon baking soda

 6 tablespoons cold butter, cubed


On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. 

 Trim and flute edge. 

Refrigerate at least 30 minutes.

 Meanwhile, preheat oven to 425°. 


For filling

Mix brown sugar, molasses, egg, flour and baking soda. 

 Gradually stir in boiling water; cool completely. 

 Line unpricked crust with a double thickness of foil. 

 Fill with pie weights, (dried beans or uncooked rice). 

 Bake on a lower oven rack 15 minutes. 

 Remove foil and pie weights; 

Brush crust with egg yolk. 

 Bake 5 minutes. 

 Cool on a wire rack. 

 Reduce oven setting to 350°.

In another bowl, whisk together first four topping ingredients. 

 Cut in butter until crumbly. 

 Add filling to crust; sprinkle with topping. 

 Cover edge of pie with foil.

 Bake until filling is set and golden brown, 45-50 minutes. 

 Cool on a wire rack. 

Store in the refrigerator.


Stuffed Butternut Squash with Spinach, Bacon, and Cheese


Butternut squash

2 Medium butternut squash

2 tablespoons olive oil 

¼ teaspoon salt black pepper freshly ground

Spinach, bacon, and cheese mixture

1 tablespoon olive oil

 6 oz fresh spinach 

8 oz cream cheese 

 1 cup Parmesan cheese shredded 

 6 strips bacon cooked and chopped

3 tablespoons fresh thyme


How to roast butternut squash

Preheat oven to 400 F.

Prepare the butternut squash. 

Slice each one in half lengthwise. 

 Use a spoon to scoop out the seeds.

Place butternut squash cut sides up on a baking sheet. 

Drizzle the cut sides of butternut squashes with olive oil 

and rub the oil into the squash. 

Season generously with salt and pepper. 

Turn the squash over, and place it cut sides down on a baking sheet.

Roast in the preheated oven at 400 F for 40 minutes.

Make spinach, bacon, and cheese mixture

While the butternut squash is roasted, prepare the cheese mixture.

In a medium skillet, heat olive oil on medium heat 

and add fresh spinach. 

Cook for about 5 minutes until the spinach wilts. 

 If there is any liquid in the pan, drain it.

Add cream cheese to a microwave-safe large-sized bowl. 

Soften cream cheese briefly in the microwave oven. 

Make sure the cheese does not actually melt, just softens.

Add shredded Parmesan, cooked spinach, 

and half of the chopped cooked bacon to the same bowl. 

Mix everything well. 

Tip: save the remaining half of the bacon 

pieces to arrange on top of the cheese mixture.

How to stuff butternut squash

By this time, you have roasted the butternut squash for 40 minutes. 

Remove it from the oven and turn cooked squash halves cut sides up.

Let it cool slightly. 

Using a spoon, scoop out the flesh leaving about 

 a 1-inch border along the sides.

Divide the spinach, bacon, and cheese mixture among the 

4 halves and stuff the squash until the mixture is leveled. 

Top with the remaining chopped cooked bacon.

Roast the stuffed butternut squash in the preheated oven 

at 400 F for 15 more minutes until the cheese mixture melts.

Optionally, broil for 3 or 5 minutes to get golden crust over cheese. 

Watch closely and be very careful not to burn the squash and the cheese mixture. 

Tip: Broil on the second oven rack from the top - 

not on the very top rack so that it doesn't burn. 

 Do watch carefully because all ovens are different. 

Top with freshly ground black pepper and fresh thyme.

Apple Skillet Cake


1 ½ cups all-purpose flour 

 1 teaspoon baking powder 

½ teaspoon baking soda

 2 oz butter softened (4 tablespoons) 

1 cup sugar

 2 eggs 

 ½ teaspoon vanilla

 ½ cup sour cream 

 2 red apples medium, cored, unpeeled, sliced into wedges 

 2 green apples medium, cored, unpeeled, sliced into wedges


Use 10-inch round high-sided cast-iron skillet. 

You can also use a regular 8 inch or 9-inch round cake pan 

or a 9 x 3 inch springform pan.

Preheat oven to 350°F with rack in middle. 

Grease the sides and the bottom of the cast-iron pan with butter.

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat 2 oz of softened butter, sugar, 

and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.

Add vanilla and Greek yogurt and continue beating 

until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. 

 Do not overmix.

Transfer the cake batter to the cast-iron skillet. 

 Top with half of the sliced apples. 

Arrange apple slices in a circular pattern, 

alternating red apple slices with green apple slices.

Bake uncovered until the cake turns golden, 

and the tester comes out clean in the center, 

about 45 minutes to 1 hour, depending on your oven.

Midway through baking, add the remaining half 

of the sliced apples for presentation purposes. 

Arrange apple slices in a circular pattern, 

alternating red apple slices with green apple slices. 

 Return the cake to baking.

When the cake is done baking, 

remove it from the oven and let it cool in a cast-iron skillet.


 Caramel sauce. 

Drizzle the cake lightly with caramel sauce 

and then top with chopped toasted pecans 

or walnuts for a Fall-inspired presentation!

Storage Tips

This apple skillet cake will keep, stored 

at room temperature for up to 3 days. 

Loosely cover the cake with foil or plastic wrap. 

 If your room temperature is on the warmer side, refrigerate it.


Place the completely cooled cake in an airtight container 

or tightly wrap the cake in plastic wrap 

or foil and refrigerate it for up to 5 days.


Once the cake is completely cool, freeze it within 2 days of baking. 

Wrap the cooked and completely cooled cake tightly 

with plastic wrap and freeze for up to 3 months. 

Or, freeze the cake in an airtight container.