Dutch Oven Breakfast Pizza with Hash Brown Crust

Dutch Oven Brakfast Pizza with Hash Brown Crust

Crust:

20 - 30 oz. shredded hash browns

2-3 T. butter

salt 

pepper

Lawrys' Season salt

1 egg, beaten

1/2 c. shredded cheddar or mozzarella cheese

Toppings:

onions & peppers, diced, fresh or frozen 

1 lb. breakfast sausage or bacon, cooked and diced

2 c. shredded cheddar or mozzarella cheese

4-6 eggs

Prep the Crust: Place butter in the bottom of a 12inch dutch oven over low heat until butter is melted.  Stir in Hash browns and sprinkle with seasonings.  Cook until hash browns are partially cooked.  Stir in  1 beaten egg and 1/2 c. grated cheese.  Cook a little longer.  Press the mixture firmly into the bottom and slightly up the sides.

Add Toppings: Sprinkle onions and peppers over the hash browns, Then layer the cooked sausage or bacon, followed by shredded cheese.

Beat the eggs (or crack them directly on top for sunny-side up style) and pour over the cheese.

Cover and place over 8-10 briquettes on the bottom and 12-14 on the top.  Bake for 15-20 minutes, or until the eggs are cooked to your preference and the cheese is bubbly. 

Poppyseed Dressing

Joyce Hipwell shared this recipe with me. 

Poppyseed Dressing

1/2 c. olive oil, or avacado or canola or vegetable oil

1/4 c. red wine vinegar (can use any type vinegar or even lemon juice)

1/4 c. sugar or honey or maple syrup

1 t. dried mustard

1 t. poppyseeds

1/2 to 1 t. salt

Make in a jar and shake well.  Best when made ahead of time so the flavors blend.  Makes about 1 cup.  Store in refrigerator.

Blackberry Hot Pepper Jelly

 Made this in 2025......This was a hit and it set up so well.  Our new favorite!!  Because I used clear jel it would be fine to double the recipe. 

Blackberry Hot Pepper Jelly 

6-8 jalapeno peppers mostly seeded

2 medium bell peppers

1 c. apple cider vinegar

3 c. blackberry strained puree (use Victorio Strainer)  start with 9 c. blackberries

2 T. lemon juice

3 c. sugar

1/3 heaping c. regular clear jel

1 T. red pepper flakes

Place peppers and vinegar in blender and puree. Pour into a large pot.

Puree blackberries and add to the pepper mixture.  Stir in lemon juice and sugar. 

Cook over medium high heat until mixture comes to a boil, add a little cooking oil to prevent it from foaming over while cooking.  Remove 1 cup of the mixture and stir the clear jel into this portion. Then add it back into the main mixture.  Stir in the red pepper flakes.  

Continue to cook until the mixture has thickened.  

Pour into 1/2 pint jars leaving 1/4 inch headspace.  Process for 10 minutes for altitude of 2300 feet, adjust according to altitude chart.  

Makes 5-6 jars.  

NCHFP altitude chart for Processing Time (Boiling Water Bath): 5 mins (0-1000 ft), 10 mins (1001-6000 ft), 15 mins (above 6000 ft). 

Blackberry Lemonade Concentrate

This recipe can be used with Strawberries or Blackberries.  I chose Blackberries because I had so many!!!

Blackberry Lemonade Concentrate

6 c. pureed blackberries (I used by victorio strainer which also removed the seeds)

4 c. lemon juice (bottled)

6 c. sugar

Heat slowly to 190 degrees stirring to dissolve sugar.  Do not let it boil.  Skim if necessary.

Fill pints or half pints, leaving 1/4 inch headspace.

Water bath for 20 minutes at 2300 elevation.  Adjust processing times according to elevation.  

Mix a 1 to 2 ratio.  Adjust to taste.  

I mix a half pint jar with a package of kool-aid lemonade to make a 2 qt. pitcher.  

Hamburger Stroganoff

This recipe has been missing since the fire in 2014!!!  I finally got to the end of the boxes from the fire and there it was!!   One of my favorites!!!  

Hamburger Stroganoff

Brown 1 lb. hamburger with 1/2 c. chopped onion and a generous sprinkle of Lawry's season salt.

Add:  2 c. sour cream

1 can cream of mushroom soup

1/2 to 1 c. milk or cream (enough to make it creamy)

Cook 8 c. (1 lb.) fancy cut egg noodles.  Drain and add to the sauce mixture.  Cover with grated cheese.  Serve.  

For 75 servings   (RS Progressive Dinner)

10 lb. hamburger

8 - 16 oz. sour cream

10 can cream of mushroom soup

4 to 6 c. cup milk or cream

6 lb. fancy cut egg noodles

4 lb. grated cheese 

Favorites of 2025

 Favorites of 2025!!!!

This was probably my most used recipe of 2025!!!

Salted Caramel No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1 t. vanilla

4 c. quick oats

3.4 oz. instant butterscotch pudding

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds. Stir in the vanilla.   

Remove from heat and stir in the pudding mix until dissolved.  Add the oats and stir well.  Cool for about 3-5 minutes.

Stir in the toffee chips.  Scoop into cookie balls and drop on to waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

Jane says, add coconut.  I need to try that!!!

This one was a big hit too!!!  

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

This is a long-time favorite!!  I always make it for Thanksgiving for as long as I can remember!!!  Lacey asked for the recipe and since it wasn't on here I decided it should be.  It has a favorite for too long not to share.  

This recipe came to me from Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

1/2 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

My newest creation, we love soup in the winter!!

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Last summer's favorite....I love anything cucumber!!

Tangy Cucumber Salad

4 c. sliced cucumbers

2 - 3 T. finely chopped fresh chives

1/4 c. vinegar

1 1/2 T. oil (olive or avocado is best) 

2 T. sugar or stevia 

1/4 t. salt

1/4 t. pepper

Place cucumbers and chives in a serving bowl.  Set aside.

Whisk together the vinegar, oil, sugar, salt and pepper.  Pour over the cucumbers.  

Cover and chill for at least 30 minutes or overnight.

Hope 2026 is filled with all things good!!!  

Butterscotch Delight

I was first introduced to this recipe by Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

This Thanksgiving we introduced it to Seth, our grandson in law.  He loved it!!  Lacey made it yesterday to take to Seth's family Christmas party today.  Lacey said, Grandma you need to post this recipe because I looked for it and it wasn't there.  So here it is.....

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

1/2 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

Mexican Street Corn Salad

 Saving this here for next year's garden club.

Mexican Street Corn Salad

3 to 4 c. frozen or fresh corn kernels, OR 6 to 7 ears fresh corn on the cob

1 T. butter

1 T. oil

¼ c. mayonnaise

¼ c. sour cream

¼ c. chopped fresh cilantro, plus more garnish

2 T. fresh lime juice

1 t. chili powder

1 t. salt

1/8 t. pepper

¼ t. ground cumin

¼ t. paprika

½ c. mexican blend cheese

Lime wedges, for garnish

For the corn: heat the butter and oil in a skillet. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, stirring until golden brown, about 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, pepper, cumin and  paprika.

Add the corn kernels and stir to combine well (add the corn while slightly warm). Add additional salt and pepper, if needed.

Sprinkle cheese over the top, and more cilantro, and serve with fresh lime wedges. Can be served warm, or chilled.  Delicious!!

Green Enchilada Chicken Soup in the crockpot

 We love soups in the winter.....this is this year's newest favorite.  So yummy!!  

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Roasted Turkey in a bag

Every year I try to remember what I did last time.  I decided it is time to record it.

 Roasted Turkey in a bag

1 Whole turkey 12-24 pounds, thawed

1 large oven safe roasting bag

1/2 to 2/3 c. butter, softened or oil

1 t. salt

1 t. pepper

2 T. dried herbs (sage, rosemary, thyme, parsley)

4 cloves garlic, minced

small sprig of rosemary (opt)

1 onion, roughly chopped

3 stalks celery

2 carrots, roughly chopped

1 T. flour

Preheat oven to 350.  Place oven rack one level below the center.

Mix together the softened butter with salt and pepper, garlic, and herbs.  

Remove the neck and giblets.

Rub the entire turkey generously with the butter mixture, even rub some under the skin of the turkey.  .  Place the rosemary, celery, carrots and onion in the cavity of the turkey.

Put flour in the roasting bag and then place the turkey inside the bag.  Seal the bag and cut several slits on top the bag to allow steam to escape.  Place the bagged turkey in a large roasting pan.  Roast according to weight.

12 - 15 pounds = 2 to 2.5 hours

15 - 20 pounds = 2.5 to 3 hours

20 - 24 pounds = 3 to 3.5 hours

Check for doneness by ensuring that the internal temperature in the thickest part of the thigh is 165 degrees.  I use a digital oven thermometer.  Reduce heat if the temperature is rising fast.  Low and slow roasted turkey is best.  

Let the turkey rest for 20 minutes before carving.  Carefully remove the bag and carve the turkey.  

Last year we raised our own turkey.  It dressed out over 40 pounds!!  It was huge and delicious.  We roasted it all night.  Here are a few photos of it.  Notice it in the freezer, it took the whole shelf, on the shelf below it is a store purchased turkey.  

                                                 Mr. Gobble Gobble.....he was a noisy bird!!! 

Creamed Corn

 Last week The Elder Quorum made dinner for all the empty nesters.  Andrea Thayn shared this recipe from their menu. It was delicious!

Creamed Corn

5 c. corn (canned/drained, frozen/thaw and drain, Costco has a frozen white corn)

1 c. heavy cream

1 t. salt

2 T. sugar

1/4 t. pepper

2 T. butter

1/2 c. milk

2 T. flour

1/4 c. parmesan cheese

Cayenne or chili powder to taste, maybe a little garlic (opt)

Heat together in saucepan: corn, cream, salt, sugar, pepper & butter.

On the side mix together the milk & flour.

Once corn mixture is heated thru slowly stir in the milk mixture.  Stir until thick and creamy, about 10 minutes.

Remove from heat and add cheese.  Add additional seasonings as desired.  This will thicken as it cools.  

Keep warm in a slow cooker or 200 degree oven for up to 1 hour..  

Enjoy!!  

Sheet Pan Quesadilla

Sheet Pan Quesadilla

3 c. shredded rotisserie chicken 

3 c. shredded cheese  (Monterey jack) 

14 burrito flour tortillas

1 stick melted butter

1 can black beans, drained & rinsed

1 can corn 

1 can rotel tomatoes and chilies

1 c. chopped green onion

1/2 c. diced red onion

1 c. sour cream

2 T. taco seasoning

Toppings:  sour cream, avocados, salsa, limes, cheese and cilantro

In a large mixing bowl, mix together the chicken, cheese, beans, corn, rotel, green onion, red onion, sour cream and taco seasoning. Set aside.

Brush sheet cake pan with melted butter, layer 10 tortillas on pan overlapping the sides with 2 in the center.  Spread the filling mixture covering the tortillas.  Top with 2 tortillas in the center and fold in the overlapping tortillas.  Brush with melted butter.  Put another sheet pan on top and place in oven at 450 for 30-35 minutes.  

Cut with a pizza cutter.  Serve with desired toppings. 

Scotcheroos

Scotcheroos
6 c. Corn Chex cereal
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
2 c. butterscotch chips
1/3 c. peanut butter
2 t. vanilla

 Spray non-stick spray in a 9x13 baking pan OR 2 muffin pans OR line a baking sheet with parchment paper.

In a large saucepan, combine the corn syrup and sugar over medium heat. When the mixture just starts to boil, IMMEDIATELY remove from heat and stir in 1 cup of peanut butter. Pour cereal into mixture and fold together gently. 

Pour mixture into your prepared pan(s), or use a large cookie scoop to drop cereal onto parchment paper, and use buttered hands to press together and form them.  

Using a microwave safe dish melt together chocolate chips and butterscotch chips, at 50% power in 1 minute intervals, stirring in between to prevent the chocolate from burning (it will take about 3 minutes for the chips to melt completely).  Stir in 1/3 cup of peanut butter and vanilla.

Pour or drizzle chocolate mixture over cereal.  Cool until set up.

Makes 18 to 20 servings 

Rice in the instant pot and Cilantro Lime Rice too

I have finally found what works for me..... 

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

Stir into a medium sized bowl cooked rice while still hot.  

Berry Bread Pudding

 For all those berries I put in the freezer this summer.  

Berry Bread Pudding

1 loaf bread

1 bag frozen berries 

5 eggs

2 T. sugar

1 c. milk

1 t. vanilla or almond extract 

Cube the bread and place in 6 qt. crock pot.

Sprinkle the frozen berries over the cubed bread.  

Mix together the eggs, sugar, milk and vanilla.  Pour over the berries.  

Cover and cook on high for 2 - 3 hours.  Best served warm with whipped cream or ice cream.  

Fresh Blackberry Crisp

I made lots of these this summer.  The blackberries were loaded this year!!!  

Fresh Blackberry Crisp

Mix together:

2 T. sugar

2-3 T. cornstarch

1 t. lemon juice

1 t. lemon zest

1 t. vanilla

Add: 

4 c. blackberries

Stir until sugar is dissolved and berries are well coated.

Pour into a sprayed 8 x 8 pan.  

Top with crisp topping.  

Bake at 400 for 25 to 35 minutes, until golden brown.  

My Favorite Crisp topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Blend in food processor.  Sprinkle over fruit mixture. I often Double this!!!  It's the best part!!! 

Chicken Cobbler

Sue Grunig made this for us last week while Sturgeon fishing.  We all loved it!!  It's a KEEPER!!!!

Chicken Cobbler

4 T. butter, melted

4 c. shredded cooked chicken

1 bag (12 oz) frozen peas and carrots

1 t. garlic powder

1 t. onion powder

1/2 t. pepper

1 can (10.5 oz) cream of chicken soup

2 c. chicken broth

1 box (11.36 oz) Cheddar bay Biscuit Mix (*reserve seasoning packet for later)

2 c. whole milk, or any kind

1/2 c. shredded cheddar cheese

2 T. butter, melted

1. Preheat the oven to 350° F.

2. Pour the melted butter into the bottom of a 9x13 baking dish. Spread it out by tilting the dish

around.

3. Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and

then sprinkle the garlic powder, onion powder, and black pepper over top.

* No need to stir. Just evenly spread each layer into the baking dish.

4. In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until

combined well. Pour it into the baking dish covering the chicken & vegetable layers.

5. In a mixing bowl add the contents from the cheddar bay biscuit mix, whole milk and shredded

cheese. Stir it with a wooden spoon until combined well.

Spread this into the baking dish as the final top layer.

* Reserve the seasoning packet (inside the cheddar bay biscuit box) for later.

6. Bake for 50-60 minutes or until the top is golden brown and cooked through.

7. When the cook time is done mix together the melted butter (2 tablespoons) and the

seasoning packet set aside from earlier.

Brush this onto the top of the hot chicken cobbler before serving.  

**also could use Homemade Red Lobster Cheddar Bay Biscuits recipe - find it on here!!

Sue's Chex Mix

 Sue Grunig brings this sturgeon fishing every time!!  It is one of our favorite snacks while playing games.  She shared the recipe so now I can have it whenever I want.  

Sue's Chex Mix

In a large bowl mix:

6 c. rice Chex

6 c. corn Chex

1/2 - 1 c. sliced almonds

1 c. ribbon coconut, unsweetened

Combine in saucepan:  

1 1/2 c. corn syrup

1 1/2 c. sugar

3/4 c. butter

Bring to a boil and boil for 2 minutes.  Pour over the Chex mixture.  Stir well.   

Sue often just uses 12 c. Rice Chex instead of part corn Chex.  

Homemade Red Lobster Cheddar Bay Biscuits

Homemade Red Lobster Cheddar Bay Biscuits

2 1/2 c. biscuit mix

4 T. butter, cold

Cut together to combine.

Add:

1 c. cheddar cheese, grated

3/4 c. milk

1/2 t. garlic powder

Combine to make a shaggy dough.

Drop 1/4 c. scoops onto pan or stone.  Bake at 400 for 20-25 minutes.

Top with garlic butter mixture.

Garlic butter

2 T. butter, melted

1/2 t. garlic powder

1/2 t. dried parsley

Skippy Bars

 I received this recipe from CakebyCourtney also known as Copycat BLOX Skippy Bars.  These remind me of my Dad!!  He was a true "Skippy" fan, he never ate any other kind of peanut butter!!  I must admit I am a fan too!!

Skippy Bars

for the bars:

2 3/4 c. flour

1 t. baking soda

1 t. salt

1 c. butter, room temperature

1 c. Skippy Peanut Butter

1 1/4 c. brown sugar

1 c. sugar

2 eggs

1 t. vanilla

2 1/2 c. old fashioned rolled oats

for the Chocolate Buttercream:

5 oz. dark chocolate chips

2 T. heavy whipping cream

1 c. butter, slightly cold

2 1/2 c. powdered sugar, measured then sifted

1/2 t. vanilla

1/4 t. salt

Garnish:

1 c. Skippy peanut butter

Reese's peanut butter cups, diced

For The Bars:

Preheat your oven to 325 degrees F. Prepare a 9”x13” metal baking dish by spraying the bottom and sides with nonstick spray. You can also want to line the bottom and side with parchment paper and spray again. Set aside. NOTE: you can use a glass baking dish but the bars will take a few minutes longer to bake and the edges might not be as crunchy.

In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand beater, beat the butter and peanut butter until smooth.

Add the brown sugar and granulated sugar and mix on medium-high speed for about a minute, making sure to scrape down the sides and bottom of the bowl as needed.

Add the vanilla and eggs and beat until well mixed.

Stir in the flour mixture on low speed and mix until no streaks of flour remain.

Fold in the oats.

Put the batter into the prepared pan. It will be a thick batter, similar to cookie dough, but a little stickier. Evenly press the batter into the pan and bake for 20 to 25 minutes.

NOTE: you want it to be slightly underdone in the center – and don't worry if it sinks a little when cooling. That's meant to happen.

Remove the pan from the oven and allow to cool completely before adding the buttercream.

For the Buttercream:

In a microwave safe bowl, heat the heavy cream and chocolate in 30 second increments until smooth (stirring in between round). Set aside to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and ganache until smooth.

With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.

Spread the peanut butter on top of the bars and then pipe or spread the chocolate buttercream on the peanut butter. Top with the diced Reese's.  

Store in an airtight container in the fridge for up to 1 week. Or freeze for up to 2 months—just thaw to room temperature before eating.