Buckeye candies are a staple this time of year but have you ever had crunchy buckeyes with crunchy peanut butter and crispy rice cereal?

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It’s the first day of The Ohio State Buckeyes football season which means #PBchocSat is back! To start the season I decided to unveil my 2026 buckeye variety right off the bat instead of waiting for the first Big Ten game. I guess I don’t have a true tradition when it comes tot he timing of that but I sometimes do.

Not to be confused with my buckeye rice crispy treats which are balls of peanut butter rice crispy treats dipped into chocolate like a buckeye, these crunchy buckeyes have puffed rice cereal mixed in to make them even crunchier – or maybe they are actually crispy? I ended up sticking to “crunchy” because I did also make these buckeyes with crunchy peanut butter.

Why the addition of puffed rice cereal? When you add all the butter and powdered sugar to the crunchy peanut butter the crunch factor decreases. At first I considered adding chopped peanuts but worried about being able to stab the buckeyes with a toothpick if they had that many crunchy bits inside. If you just want to make peanut butter balls that are fully covered with chocolate then this won’t be an issue, but for me they need to have that eye!

After a little bit of recipe researching I landed on adding puffed rice cereal – they are a crispy crunch while still being able to stab them with a toothpick. As you can see int he photo below, you will get bits of both peanuts and crispy rice cereal inside and they are a delight.

Game Day Tailgating Recipes

• Chicken Fajita Sliders from Creative Cynchronicity
• Grilled Tequila Shrimp Skewers from That Recipe
• Hawaiian Roll Sliders from Art of Natural Living
• Pig Shots from Jen Around the World
• Sausage Bites from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

CRUNCHY BUCKEYES

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Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 3 oz. (~3 cups) puffed rice cereal
• 1 lb. (~4 cups) sifted powdered sugar
• 12 oz. semi-sweet chocolate candy coating*
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter and butter until blended. Fold in the puffed rice cereal until evenly distributed, then mix in the powdered sugar one cup at a time to reach desired consistency.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Notes

*Chocolate chips will not melt as well as candy coating.

Source: Adapted from my Potato Chip Buckeyes and Food Network.

Potato chip buckeyes are a sweet and salty dream. With a creamy peanut butter and crispy bits of potato chip dipped in a chocolate coating.

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The 2025 season of college football starts today, which means it’s #PBchoSat! To kick off, I am starting out strong with this years version of my buckeye peanut butter balls – potato chip buckeyes.

Ohio State plays Texas at home today and you better believe I will be there in person. I’m lucky enough to be friends with a graduate student who not only doesn’t want her tickets, but is married which means she is allowed to buy two sets of tickets at a discounted rate. But I digress.

When I was brainstorming ideas for today I was reflecting on the last time we played them in the CFP earlier this year in January and I made buckeye pecan pie bars inspired by the state nut of Teas – pecans.

This time I found another source of inspiration. Did you know that Frito-Lay is from Texas? I have had potato chip truffles on my general list of things to make for awhile so when I realized I could make them in buckeye form I was sold. Sweet and salty and ready to take on the Longhorns!

I actually brought these to our annual Labor Day neighborhood potluck last night. No matter where allegiances lie (or lack thereof) these potato chip buckeyes were a popular item in the mix. Obviously slightly more appreciated by those in attendance that are Buckeye fans.

Now that we are sufficiently stuffed and ready to go, I hope the home team advantage is real today because we may not be as strong of a team as we were last year. It’s so hard to know with it being the first game of the year. Only time will tell… O-H!

POTATO CHIP BUCKEYES

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Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 6 oz. finely crushed crinkle-cut potato chips, plus larger pieces for garnish
• 1 lb. (~4 to 4-1/2 cups) sifted powdered sugar
• 12 oz. semi-sweet chocolate candy coating*
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter and butter. Add crushed potato chips, then powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Notes

*Chocolate chips will not melt as well as candy coating.

Source: Adapted from my Oreo Buckeyes.

Crushed vanilla wafers, vanilla pudding mix, and freeze dried banana powder set these banana pudding rice krispie treats apart from the rest.

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In case you weren’t aware, I am picky about banana pudding. Mostly that it should be vanilla pudding flavored with real banana, not banana flavored pudding. Doesn’t matter if you use boxed instant vanilla pudding with fresh banana slices, homemade vanilla pudding with fresh banana slices, or blend in caramelized bananas, as long as the banana is real and not just a flavoring we are good.

Even my banana pudding cookies used real bananas, albeit freeze dried and pulverized into a powder first but still real. So when I set out to make banana pudding rice krispie treats I decided to do the same. I almost caved and used banana flavored pudding because, as I learned from the first batch of my strawberry lemonade rice krispies, adding fresh fruit would not turn out well but then I remembered the magic of powdered freeze dried fruits.

Add some crushed vanilla wafers into the puffed rice cereal mixture, top with a drizzle of white chocolate and more vanilla wafer, and you’ve got yourself realistically flavored banana pudding rice krispie treats. Of course if you don’t mind banana flavoring or don’t want to deal pulverizing freeze dried bananas and use the banana flavored instant pudding packet instead, that’s your journey.

If you also feel so inclined, this would have probably been a great excuse to buy the mini vanilla wafers, and I considered it, but I decided to stick with the OGs. But they will likely disappear fast enough when I share them with my BBQ team down in Memphis this week that I will have to remake them just as an excuse to buy the minis.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

• Banana Pepper BBQ Ribs from A Kitchen Hoor’s Adventures
• Crock Pot Baked Beans from Blogghetti
• Garlic Grilled Tomatoes from Blogghetti
• Green Bean and Potato Salad from Jolene’s Recipe Journal
• Grilled Chicken with Balsamic Peach Glaze from A Day in the Life on the Farm
• Italian Pasta Salad from Our Crafty Mom
• No Bake S’mores Pie from Karen’s Kitchen Stories
• Purple Margarita from Easy Recipes for One
• Strawberry Limeade from Art of Natural Living

BANANA PUDDING RICE KRISPIE TREATS

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Yield: 2 Dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 Tbsp unsalted butter
• 1 (10.5 oz.) bag marshmallows
• 1 (1.85 oz.) pack instant vanilla pudding mix*
• 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)*
• 6 cups puffed rice cereal
• 40 vanilla wafers, divided (16 crushed and 24 whole)
• 2 oz. white chocolate/bark/candy coating, melted

Directions

1. Coat a 9×13-inch pan with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat and stir in the pudding and powdered bananas. Add cereal and crushed vanilla wafers, stirring until well coated.
3. Spread mixture evenly in the prepared pan. Using buttered spatula, waxed paper, or greased hands, press mixture evenly.
4. While the bars are cooling, melt the chocolate. Drizzle over cooled treats and top with whole vanilla wafers. Allow to solidify before cutting into squares.

Notes

*If you don't mind the artificial banana flavor, or don't want to deal with making banana powder, you can just use banana cream flavored instant pudding.

Source: Adapted from my Hot Chocolate Rice Crispy Treats.

Turn store bought dough into these stunning baklava cinnamon rolls. If you don’t tell anyone they aren’t completely made from scratch, neither will I.

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Originally when I dreamed up the recipe for these baklava cinnamon rolls they were to be made from scratch. But then I decided to take a shortcut, like my ghost cinnamon rolls, and use premade refrigerated ones instead. With the addition of the baklava filling, it makes this recipe much more approachable.

Once you unroll those perfectly rolled refrigerated cinnamon rolls, you layer thin sheets of phyllo, brush with melted butter, sprinkle finely chopped cinnamon-walnuts on top and repeat three more times. Then you just have to roll them tightly back up, slice into 5 cinnamon rolls, and bake!

After about 25 minutes in the oven, you will have golden flaky beauties. They also will be much larger than the original packaged cinnamon rolls as you essentially doubled their filling, but they are worth the glow up.

While the baklava cinnamon rolls are baking, you take that little cup of icing from the package and add a little honey and lemon zest before drizzling evenly over the top of the hot rolls. Baklava cinnamon roll transformation complete!

It might seem like a shame to go through all that for just five baklava cinnamon rolls, but it was perfect for our house of two. If you have a lager party to entertain, thankfully it’s easy enough to buy a second can of cinnamon rolls and use more of that package of phyllo dough you already have for the first half.

Looking for more brunch ideas? Check on the roundup listed right before the recipe to se what my other foodie friends made today.

More Brunch Recipes:

• Easy Banana Snack Cake from A Kitchen Hoor’s Adventures
• Lemon Basil Chicken Salad from Jolene’s Recipe Journal
• BLT Eggs Benny from A Day in the Life on the Farm
• Muffin Tin Omelets from Blogghetti
• Rhubarb Crumble Muffins from Hezzi-D’s Recipe Box
• Bloody Mary Shrimp Cocktail from A Little Fish in the Kitchen
• Crown Royal Blackberry Sangria from Our Crafty Mom
• Easy Mini Cakes from Easy Recipes for One
• Chicken Limone from Art of Natural Living
• Cheese Danish Cups from Karen’s Kitchen Stories

BAKLAVA CINNAMON ROLLS

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Yield: 5 Servings Prep Time: 15 MInutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. walnuts, finely chopped
• 1/4 tsp ground cinnamon
• 1 (17.5 oz.) tube Grands Pillsbury cinnamon rolls*
• 6 thawed phyllo dough sheets (about 4 oz.), cut in half lengthwise*
• 2 Tbsp unsalted butter, melted
• 1 Tbsp honey
• 1 tsp fresh lemon zest (about 1/2 lemon)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan; set aside.
2. In a small bowl, combine the walnuts and cinnamon.
3. On a clean, lightly floured surface, unroll the cinnamon rolls without separating them. Place two sheets of phyllo over the unrolled dough, brush lightly with butter, and sprinkle top with 1/4 of the walnut mixture. Repeat 3 more times with remaining phyllo, butter, and walnuts.
4. Tightly roll dough back up, slice into 5 rolls and arrange in prepared pan.
5. Bake in preheated oven for 25 minutes or until golden brown on top.
6. Meanwhile, in a small bowl, stir together the icing from the package with honey and lemon zest. 
7. When cinnamon rolls are done, immediately drizzle icing evenly over the top. Serve immediately. 

Notes

*You will have 12 long and thin sheets that should be about the same size as the unrolled cinnamon roll dough. If you don't use refrigerated dough and make them from scratch, you will need to double the filling and not cut the phyllo sheets in half.

Homemade puff pastry shines in these otherwise simple Portuguese egg tarts with flaky buttery crusts and a rich custard filling.

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Happy Pi Day! To celebrate I made mini pies! I think technically tarts are pastries not pies but they are still round and acceptable for pi day.

I went a little outside of my comfort zone with these Portuguese egg tarts. I have had and enjoyed them before but I am pretty sure this was the first time I have made my own puff pastry before, even a rough puff.

I contemplated using store-bought instead to make my life easier, but egg tarts already have such simple ingredients I thought it was the perfect time to show off a homemade flaky, buttery, crust – and I was right.

You really can’t beat the buttery goodness of homemade puff pastry. I get it if you don’t want to deal with all the chilling, folding, and rolling but I promise it pays off and will be worlds better than store-bought puff pastry.

The part of this recipe you can skip out on is the special little fluted tart molds . While yes I bought some just to make this recipe, you can just use a standard cupcake pan.

What is the difference between Chinese and Portuguese egg tarts?

Chinese egg tarts usually have a crust more similar to traditional pie with a less sweet custard filling, while Portuguese egg tarts are a more flaky crust filled with a richer custard.

I can’t speak for what happens when you bake the Chinese version but these Portuguese egg tarts look like little balloons ready to pop in your oven – I promise they won’t. Continue baking until the custard gets a little golden and they are done. Serve warm or as soon as they cool to enjoy the flaky buttery-ness in it’s prime.

PORTUGUESE EGG TARTS

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Yield: 12 tarts Prep Time: 1 Hour 40 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PUFF PASTRY

• 3/4 cup (170g) unsalted butter, cold and cut into 1/2-inch cubes, divided
• 1-1/2 (190g) cups all-purpose flour, divided
• 1/2 tsp kosher salt, divided
• 1 large egg, room temperature, lightly beaten
• 2 Tbsp water

EGG CUSTARD

• 1/3 cup (80g) water
• 1/2 cup (100g) sugar
• 1 cinnamon stick
• 1/4 cup (30g) all-purpose flour
• 1/2 cup + 3 Tbsp (1709g) whole milk, room temperature, divided
• 3 large egg yolks, room temperature
• Pinch of kosher salt

Directions

1. For the puff pastry: In a medium bowl, add half of the butter (1/4 cup + 2 tablespoons or 85g), 3/4 cup (95g) of the flour, and 1/4 teaspoon of salt. Using a pastry cutter or two knives, blend together until it resembles coarse wet sand with some small lumps of butter. Knead just until it form a firm dough ("oil dough"), shape into a flattened disc, cover in plastic wrap, and refrigerate for at least 20 minutes.
2. Meanwhile in a medium bowl, gently whisk together the egg, water, and remaining 1/4 teaspoon salt. Add remaining 3/4 cup (95g) flour and stir with a rubber spatula to form a wet dough ("water dough"). Cover bowl tightly with plastic wrap and refrigerate for 20 minutes.
3. Generously flour a clean work surface. Remove the wet dough from the refrigerator, scrape onto the floured surface, and generously sprinkle with more flour. Using a floured rolling pin, roll dough into a thin 11-inch square, adding more flour as needed.
4. Remove the disc of dough from the refrigerator and crumble on top of the thin rolled out dough, leaving a 3-inch border. Gently fold the exposed edges over the crumbled dough to meet in the middle, covering completely. 
5. Roll out the dough again into an 11-inch square. Fold one third over the center third, and cover with the final third (like a tri-fold letter). Roll rectangle back into an 11-inch square again then repeat folding and rolling two more times (I like to alternate which sides I fold over). After the third time, fold each corner into the center, then roll into a 1/2-inch thick square. Cover in plastic wrap and refrigerate for at least 20 minutes. 
6. When ready, lightly grease the inside of 12 fluted tart molds or a muffins pan; set aside. Roll out chilled dough to 1/8-inch thick. Using a 3-1/2-inch round cutter, cut the dough into 12-rounds, then lightly press into the molds. Place on a rimmed baking sheet and transfer to the refrigerator to chill while you make the egg custard.
7. For the egg custard: Preheat oven to 350F with rack in the venter. 
8. In a medium saucepan over high heat, combine the water. sugar, and cinnamon stick. Bring to a boil, let boil for 1 minute, then remove from heat; set aside to steep.
9. In a small saucepan over medium-low heat, add 1/2 cup (125g) of the milk and heat until scaled (bubbles form around the edges). Remove from heat.
10. In a medium bowl, whisk together the flour and 3 tablespoons of water. While continuously whisking, slowly pour the scalded milk into the flour mixture. Continue to whisk while slowly pouring in the cinnamon syrup, removing the cinnamon stick. 
11. Return mixture back to the medium saucepan and cook over low heat, whisking constantly, until thickened, about 4 minutes. Add egg yolks and salt and whisk to combine. Strain through a fine-mesh strainer set over a large glass measuring cup or bowl with a pour spout.
12. Remove tart molds filled with dough from the refrigerator and evenly space them out on the rimmed baking sheet. Fill each 3/4 full. Carefully transfer to the preheated oven for 30-45 minutes, or until golden on top (will be very puffy).
13. Let cool in molds for 5-10 minutes before carefully removing to cool completely on a wire rack. Best served the same day, warm or at room temperature/ Any leftover should be refrigerated in an airtight container. 

Source: Adapted slightly from Food52’s Genius Desserts Cookbook.

It’s hard to beat homemade herbed biscuits and breakfast sausage gravy, especially when it’s all together as a biscuits and gravy casserole.

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What are your favorite breakfasts? I grew up with a fun variety of pancakes that I enjoy to this day, like applesauce, but I am also a huge fan of eggs benedict. However, I most often order those things when dining out these day rather than make them at home. It’s hard when you are only cooking for one or two people (Bob doesn’t always eat breakfast – for shame).

I also adore biscuits and gravy but I rarely make or order it because I try to make healthier decisions to start my day (usually herbed scrambled eggs or fruit and yogurt). But I found an excuse to make this biscuits and gravy casserole recipe for a friend’s’ birthday brunch potluck.

I first found the base of this recipe from Southern Living, but in reviews the main pitfall was that it was under-seasoned. So I decided to utilize some extra seasoning in both the gravy and the biscuits, pulling inspiration from my herbed biscuit-topped pot pie.

If you think a little bit of herbs won’t make a huge difference, talk to the people who literally exclaimed how much they loved the fresh herbs. Maybe you could get away with dried here, but if you are able it is worth the splurge. Same goes with the biscuits, you could use store bought, but when they are the main component it’s worth making yourself.

Two years ago: Blue Poop Challenge Muffins

Three years ago: Rye Bourbon Dark Chocolate Chunk Cookies

Seven years ago: Red Velvet Gooey Butter Cookies

Eight year ago: Weekly Meal Plan: 7

Nine years ago: Nutella Stuffed Biscotti

Ten years ago: Homemade Lip Balms Revisit

Eleven years ago: Quinoa Turkey Meatballs

Twelve years ago: Red Velvet Molten Lava Cakes

HERBED BISCUITS AND GRAVY CASSEROLE

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Yield: 8 Servings Prep Time: 25 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUSAGE GRAVY

• 1 (1-lb.) pkg. ground pork sausage
• 1/2 cup chopped yellow onion
• 1/4 cup + 1 Tbsp unsalted butter, divided
• 1/3 cup all-purpose flour
• 3 cups whole milk, room temperature
• 1 Tbsp fresh minced sage
• 1 tsp fresh minced thyme
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 Tbsp minced green onion

BISCUITS

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp Italian Seasoning
• 6 Tables unsalted butter, cold and cubed
• 3/4 cup milk

Directions

1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish; set aside.
2. Place a large skillet over medium heat and add sausage and onion. Cook, stirring and breaking up the sausage into crumbles, until sausage is no longer pink and onion is translucent, 6-8 minutes. Transfer to a paper towel-lined plate to drain. Wipe skillet clean.
3. Return pan to low heat, and add 1/4 cup of the butter to skillet, whisking until melted. Add flour and whisk until smooth. Continue cooking and whisking constantly, 1 minute. Gradually pour in the milk while whisking. Once incorporated, increase heat to medium, and cook while whisking constantly, until thickened and bubbly, 5-6 minutes. Stir in sausage mixture, sage, thyme, salt, and pepper. Transfer mixture to prepared baking dish.
4. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
5. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut out the biscuits. Repeat with scraps of dough, working as little as possible, to make about 8 biscuits. Arrange biscuits on top of sausage mixture.
6. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, 30-35 minutes. When done, in a small microwave-safe bowl, microwave the remaining 1 tablespoon butter for 20 seconds or until melted. Brush biscuits with melted butter, and sprinkle with green onions. Let stand 10 minutes before serving.

Source: Adapted from Southern Living and my Beef Pot Pie with Herbed Biscuits.

Who needs vanilla wafers in banana pudding when you can have layers of creamy peanut butter, fluffy peanut butter whipped cream, and an Oreo crumble on top? This peanut butter Oreo banana pudding is unapologetically delicious.

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It’s time for the first ever round 1 of the new College Football Playoffs and my Ohio State Buckeyes are hosting the Tennessee Volunteers tonight at 8pm! Friends from TN even came up for the event so hopefully we are still friends after today :-P. I may have gone to UT (Health Science Center in Memphis) for graduate school, but you all know where my allegiance lies.

So of course you know what that means… a post-regular season #PBchocSat of course! I had no intention of posting any more new recipes before the end of 2024, but this cause is obviously a worthy exception.

In the past I have drawn inspiration from the state desserts of teams we play, making a peanut butter and chocolate version worth of the Buckeye State and #PBchocSat. Some of my favorites are the Buckeye Sugar Cream Pie when we played Indiana and the Peanut Butter Chocolate Bumpy Cake from Michigan and Buckeye Blackout Whoopie Pies to for the blackout against Penn State to counter their white out game.

What is Tennessee’s state desert? Banana pudding! Even though Elvis was known to love a classic banana pudding, he also loved the combination of peanut butter and banana so I don’t think it’s that crazy to combine the two and add a little chocolate while I am at it to create this peanut butter Oreo banana pudding. If strawberry banana pudding is a thing, why not peanut butter Oreo banana pudding?

I based this Buckeye version of banana pudding on the original recipe for Miss B’s Banana Pudding from Hot Chicken Takeover. Sadly under new ownership they have abandoned the recipe for the best damn banana pudding I’ve ever had. Thankfully THE Miss B gave me the recipe, making it the perfect dessert today for THE Ohio State Buckeyes!

While I tweaked the base of her recipe oh-so slightly, the real trick is cooking the already ripe bananas in butter just enough to soften them, and blending that into vanilla pudding. Don’t try to feed me fake banana flavored pudding.

Obviously the original recipe also used vanilla wafers, but I decided to shake things up with my favorite peanut butter creme filled Oreos. If you can’t find peanut butter Oreos, regular will do, or try crushing up some chocolate graham crackers. But what you see on top isn’t just crushed up Oreos, they are crushed, coated in butter, tossed in sugar and a little bit of salt and baked into a crumble. I then layer it in the bottom of the cup and on top because you’re going to want it to be more than just on top – the crunchy texture the sweet and salt crumble adds is next level.

Speaking of the next level, you will add a layer of creamy peanut butter to this ensemble, to then be finished off with peanut butter whipped cream and more Oreo crumble. My reaction after the first bite of this peanut butter Oreo banana pudding extravaganza? “Holy sweet goddamn!”

PEANUT BUTTER OREO BANANA PUDDING

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALTED OREO CRUMBLE TOPPING

• 1 (17 oz.) package Oreos with peanut butter flavor creme*
• 1 (1/2 cup) stick unsalted butter*, melted and cooled
• 1 tsp salt
• 1/2 cup white sugar

BANANA PUDDING

• 2 (5.1 oz.) boxes of vanilla instant pudding
• 1 (14 oz.) can (1-3/4 cups) evaporated milk
• 2-1/4 cups + 3 Tbsp cold milk, divided
• 2 ripe bananas, diced
• 2 Tbsp unsalted butter
• 1 cup creamy peanut butter, melted (for garnish)

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 350 F.
2. Roughly chop the Oreo cookies. Transfer to a large bowl and add the melted butter and salt, stirring to coat. Add sugar and stir to coat evenly. Transfer to a rimmed cookie sheet, spreading evenly. Bake 10 minutes then remove to cool completely on a wire rack. Once cooled, break up into a crumble.
3. In a medium skillet over medium heat, add butter. Once melted, add the bananas and cook just until they start to break down, about 5 minutes. Remove from heat.
4. Transfer bananas to a blender or food processor, add remaining 3 tablespoons of milk and blend until smooth. Transfer to a small bowl, cover and refrigerate until cool.
5. In a large bowl, whisk together the pudding, evaporated milk, and 2-1/4 cups cold milk until smooth. Whisk in cooled banana, cover and refrigerate for at least 5 minutes.
6. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.  
7. Assemble/divide into eight cups with a little bit of Oreo crumble on the bottom followed by a tablespoon of melted peanut butter, banana pudding, another tablespoon of peanut butter, peanut butter whipped cream, and finished with more Oreo crumble****.

Notes

*Could also use traditional Oreos or graham crackers. **If using salted butter, omit the 1 teaspoon of salt. ***Substitute 2 tablespoons powdered peanut butter with creamy peanut butter if needed. ****Best served immediately or at least within 24 hours. If not, wait to assemble until ready.

Source: Adapted from Miss B’s Banana Pudding, originally from Hot Chicken Takeover in Columbus, OH.

Think pork is dry? Pork Chops and Stuffing Bake is here to prove you wrong. Prepared in a cast iron skillet and baked with an easy mushroom and onion stuffing on top.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Just last night a friend told me that pork is dry and inferior to other meats. I am here to strongly oppose that opinion because I have cooked pork so many different ways and as long as you cook it properly, it shouldn’t be dry.

A common misconception is that you need to cook pork until it’s not longer pink but just like a cut of steak it’s perfectly okay to have a blush of pink inside as long as it reaches an internal temperature of 145°F. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use.

What do you need to make Baked Pork Chops and Stuffing?

• Pork chops
• Salt and pepper
• Fresh bread cubes
• Condensed cream of mushroom soup
• Onion
• Poultry seasoning

Similar to my cast iron pork tenderloin, this baked pork chops and stuffing dish is cooked in just one cast iron skillet. My mom’s recipe card directed you to transfer the seared pork chops from the the skillet into a baking dish, but I decided that step was unnecessary. Unless of course you do not own a cast iron skillet or other oven-proof skillet, in which case by all means swap into a baking dish.

Regardless of whether you bake it in the skillet or transfer to another pan, just remember to have an instant read meat thermometer handy to ensure it reaches an internal temperature 145°F.

The end result? A very moist, definitely not dry, pork chop topped with tender mushroom stuffing. My mom suggested to serve it with applesauce, baked potato (twice baked mashed potatoes would also be good), and a side salad, but I couldn’t get my husband on board with the applesauce. Surely there are more people out there who enjoy applesauce with pork? Don’t leave me hanging.

Applesauce aside, my husband loved this recipe and said it tastes like Thanksgiving except with juicy pork chops instead of turkey. While this recipe will taste like comfort food, just know that pork is packed with protein, selenium, and choline to keep you motivated and energized. For more pork recipes and to learn about the 3500+ families that raise pork in Ohio, check out OhioPork.org.

Three years ago: Vegan Peanut Butter Chocolate Chip No-Bake Cookies

Six years ago: Rehearsal Dinner at Bleu & Fig

Eight years ago: Weekly Meal Plan #35

Ten years ago: Pumpkin Pecan Oatmeal

Eleven years ago: Pumpkin Popcorn Balls

Twelve years ago: Caramel Apple Cinnamon Roll Cupcakes

PORK CHOPS AND STUFFING BAKE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups soft bread cubes*
• 1/4 cup chopped onion
• 1/4 cup unsalted butter, melted
• 1/4+1/3 cup water, divided
• 1/2 tsp poultry seasoning
• 1 (10.5oz) can condensed cream of mushroom soup
• 4 pork chops

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together the bread cubes, onion, butter, 1/4 cup water, and seasoning. Set aside.
3. In a small bowl, whisk together the condensed soup and 1/3 cup water. Set aside.
4. Season pork chops on both sides with salt and pepper.
5. In a large cast iron skillet** over medium heat, sear the pork chops, about 2-3 minutes per side.
6. Remove from heat, place a mound of stuffing on top of each pork chop, then pour mushroom soup mixture over the top.
7. Cover skillet with foil, transfer to the oven, and bake for 45 minutes. Uncover and bake another 15 minutes or until the internal temperature reaches 145 degrees F***.
8. Serve immediately with a baked potato and a side salad.

 

Notes

*You can also using dried stuffing mix, but add another 1/4 cup water. **If you don't have a cast iron skillet or other oven-proof skillet, transfer to a greased baking dish. ***Use an instant read internal thermometer.

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Source: My mom, from the 1970s.

What’s better than a peanut butter cup? A buckeye. And what pairs well with peanut butter and chocolate? Oreos. So why not make Oreo Buckeyes?

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Alright folks, it’s time for this season’s buckeye candy flavor! I should probably do a round up post of every recipe available because counting today I have made 11 kinds to date – 12 if you count my giant buckeye cheese ball. And countless other buckeye-inspired treats.

This season I went with Oreo! Literally just add crushed Oreos to the original recipe, it’s that simple.

I’m not sure why it took me this long to make an Oreo version, I’ve combined Oreos in plenty of other peanut butter creations to know how delicious the results are, but they are finally here!

Not that I am surprised, but my cookies and cream, peanut butter cup loving husband loved these. He even gave me a warning that I have to be careful around them because one jumped right into his mouth. Glad he’s looking out for me :-P.

Sometimes you will see buckeye candies without the hole from the toothpick. I like to leave it because then you know they ae homemade, but if you prefer a fancier looking nut you can smudge it with a clean finger.

Here are some other tips for successfully making Oreo buckeyes (or any other variety):

• Don’t have a double boiler? Use a metal or glass bowl that fits over (but doesn’t touch on the bottom) a pot of gently simmering water. Alternatively you can microwave in intervals, stirring in between.
• Even though true buckeyes by nature are misshapen and irregular, get more uniform sizes by using a small cookie scoop. If nothing else, it makes forming the balls easier.
• Use round toothpicks, the flat ones often break.

OREO BUCKEYES

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Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 16 Oreo chocolate sandwich cookies, crushed
• 4 cups sifted powdered sugar
• 12 oz. semi-sweet chocolate chips
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, and vanilla. Add Oreo crumbs, then powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my Buckeye Candies.

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This peanut butter version of the German Kalter Hund (no-bake chocolate biscuit cake) is perfect for Oktoberfest. The peanut butter is more subtle than you’d expect but oh so delicious.

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It’s Oktoberfest in Munich! For the year 2022 it began on Saturday, September 17 and ends on Monday, October 3. Last weekend, on the 17th, our neighbor who brews his own beer threw an Oktoberfest party and I naturally had to make a dessert to bring that fit the theme.

Kalter Hund is a German no-bake chocolate biscuit cake. The name “Kalter Hund” literally translates to “cold dog” in German, but the name itself has been theorized to have passed into German through the Slovakian word hyntow (box-shaped trolley), which may reference the rectangular pans in which the dessert is often made.

This dessert is also known as a cold snout, cellar cake, and hedgehog slice. No matter the name, it is an uncooked square-shaped chocolate dessert, similar to fudge but with alternating lighter and darker areas, with the darker areas being chocolate and the lighter the biscuits. Interestingly the concept behind this dish was derived from chocolate salami.

I also read that nuts may sometimes be added, so I decided to swap out some of the butter for peanut butter and share it on this fine #PBchocSat! Besides, Ohio has the second most Americans with Germany ancestry (first is Pennsylvania), so it’s basically a double homage (and not-so-secretly I love that the name of it may have actually come from Slovakia, where half of my Dad’s side is from).

This dessert was stupidly easy to put together. Just melt the chocolate in hot cream, followed by the butter and peanut butter, then layer the butter biscuit cookies alternating with the chocolate mixture until you run out. Pop it in the fridge and let it set overnight (at least least 3 hours) before slicing and devouring the delicious loaf of chocolate (maybe after enjoying some currywurst sliders??).

By the way, since this is a retro German dessert the original recipe used grams and milliliters. I kept them since that’s technically the measurements I used (get yourself a multi-unit measuring cup and a kitchen scale), but I did also convert for those that need the US Imperial system of measurement.

NO-BAKE PEANUT BUTTER CHOCOLATE BISCUIT CAKE (ERDNUSSBUTTER KALTER HUND)

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Yield: 12 Servings Prep Time: 3 Hours 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 200 grams/7 oz./scant cup semisweet chocolate, chopped
• 200 grams/7 oz./scant cup dark chocolate, chopped
• 200 grams/7 oz./scant cup milk chocolate, chopped
• 75 grams/1/3 cup unsalted butter, room temperature
• 75 grams/1/3 cup creamy peanut butter
• 275 mL/1 cup heavy cream
• 300 grams/15.75 oz. (1-1/2 pkg) butter biscuit cookies (Leibniz brand recommended)

Directions

1. In a medium saucepan, add cream and bring to a simmer*. Immediately add the chocolate, cover, and remove from heat. Stir occasionally until the chocolate has melted. Add the butter and peanut butter and stir until smooth.
2. Line a 9x5-inch loaf pan with parchment paper or plastic wrap (leaving an overhang for easy removal later). Lay 6 cookies across the bottom of the lined pan. Evenly pour 1/2 cup of the chocolate mixture over the top of the cookies, spreading to the edges with a small offset spatula.
3. Add another layer of cookies and repeat layering the chocolate and cookies until only 1/2 cup of the chocolate mixture remains. Pour the remaining chocolate over the top, smooth, and crumble any extra cookies on top. Place in the fridge to set for at least 3 hours, but overnight preferred.
4. To remove, use the overhanging parchment paper or plastic wrap to lift the cake out. Cut into 3/4-inch thick slices (12 slices). Serve immediately or place back in the fridge until ready to serve.

Notes

*Alternatively, you could microwave in a microwave-safe bowl.

Source: Adapted from Red Currant Bakery and German Girl in America.

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