Triple-Flavored Big-Batch Cookies



Sometimes things happens that awakens an interest that you never imagined having. This particular thing has happened to me, as of late. I find myself wanting to learn as much about beekeeping as I possibly can.

A couple of years ago Greg and I came home, after being out of town for several days, to find hundreds of dead or almost dead honeybees in our living room floor. At the time I wanted nothing to do with them and contacted several beekeepers to rid myself of them. I thought that they were in the walls of our house and not being very fond of bee stings; I could not imagine coexisting with them in the same house.

Now I know that they were swarming and simply looking for a place to start a new hive. As it turned out, they were not in the walls of the house. They had, however, moved into a vacant camper behind the barn. Last year a local beekeeper, Michael, caught a couple of swarms here on the farm. The bees stayed in the camper for a while, but it was evident several weeks ago that they no longer occupied the camper.

I have bought two books but admittedly have only read parts of them. Greg and I will be going to the beach soon, and they are my intended reading material. In the meantime Michael has another nuc here on the farm and is going to help me set up a hive. I am still not too keen on the stings, but I’m excited about this new hobby of ours. If you are a beekeeper yourself, I would appreciate any information that you are willing to share! (

Today’s recipe has all the goodness of peanut butter cookies, oatmeal cookies, and chocolate chip cookies. These Triple-Flavored Big-Batch Cookies are delicious, and this recipe makes 10 to 11 dozen cookies. You can freeze a portion of the cookie dough if you do not care to bake so many at one time.


Triple-Flavored Big-Batch Cookies
  • 3 c. all-purpose flour
  • 2 c. rolled oats
  • 3 tbsp. unsweetened cocoa powder
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 c. butter, softened
  • 1 c. chunky peanut butter
  • 1½ c. granulated sugar
  • 1½ c. packed brown sugar
  • 3 egg, room temperature
  • 2 tsp. vanilla extract
  • 3 c. semisweet chocolate chips (or 2 c. semisweet chocolate chips plus 1 c. peanut butter chips)
  1. in a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside.
  2. In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chips.
  3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350°F oven for 12 to 14 minutes or until edges are lightly browned and set. Cool on cookie sheet for 2 minutes. Transfer to wire racks to cool.


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Amye’s Top Recipes from 2016




One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.












The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!


My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!


Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!


The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!


Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!


Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!


This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!


Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!


My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!


Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!


This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!


These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!


I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!


Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!


You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!


Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!







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Salted Almond Fudge Truffles




Salted Almond Fudge Truffles
  • 4 tbsp. unsalted butter
  • 1 (14-oz.) can sweetened condensed milk
  • 3 c. chocolate chips (you can use milk chocolate, semi-sweet chocolate, dark chocolate or a mixture)
  • 7-oz. marshmallow fluff
  • 1 c. chopped lightly salted and toasted almonds (I used Blue Diamond)
  • 1 pkg. Candiquik candy coating
  1. Line a 9 x 9-inch baking dish with parchment paper and spray with nonstick cooking spray or grease with butter. Set aside.
  2. Add chocolate chips, chopped almonds, and marshmallow fluff to a large bowl. Set aside.
  3. In a heavy saucepan, over medium heat, melt the butter. Add sweetened condensed milk and bring to a simmer, stirring constantly so that milk does not burn.
  4. Pour hot condensed milk mixture over the chocolate chip, almonds and marshmallow fluff. Whisk to combine until smooth.
  5. Pour into the prepared pan. Cool to room temperature, then place in the refrigerator for a couple of hours.
  6. Once the fudge mixture has cooled, using a cookie scoop make balls then roll between hands to smooth. Place on a parchment paper lined baking sheet. Return to the refrigerator one all balls are rolled.
  7. Follow package directions to melt the Candiquik. Using a fork or a candy dipper dip each fudge ball into the candy coating. Return to the parchment-lined baking sheet and sprinkle with a little kosher salt. Repeat until all of the fudge balls are coated and return to the refrigerator.
  8. Store in the refrigerator in a tightly covered container.


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Chewy Oatmeal Cookies



When life gets hectic, I turn to baking. Baking calms my mind and soothes my soul.

Big changes for the Melton household are underway! My head is spinning with all of the adjustments that we are experiencing. After 33 years with different jobs in the same department, Greg has taken a new job. Same company but new department and new responsibilities.  He’s excited about the challenges and looks forward to doing something new. I suppose I always fear the unknown.

 Our oldest child, Wes, has a job that he starts this week! A real, full-time, paying job! He worked a lot during college. Sometimes for no pay, but always with a goal in mind. A paying job is wonderful news, especially for our bank account.

Then there’s Savannah, our baby; she will begin her junior year of college in a few weeks. She is moving out again in just two weeks. She has been busy painting furniture, making Pinterest projects, and shopping for things she’ll need out on her own.

So, with all of that being said, I recently baked. I have been cooking low-carb for several weeks now, so baking these ooey, gooey, chewy oatmeal cookies was a treat! I love a good oatmeal cookie, and these are the best. Baked in a convection oven they bake in about 5 to 7 minutes. These cookies will spread while cooking to a thin, flat cookie.  Lightly brown the edges of the cookies, leaving the middle soft. They should look slightly undercooked in the center when you remove them from the oven. Allow the cookies to cool on the baking sheet and they will firm up as they cool.

Chewy Oatmeal Cookies
Serves: about 36 cookies
  • 1½ sticks unsalted butter, softened
  • 1 c. firmly packed light brown sugar
  • ½ c. granulated sugar
  • 1 lg. egg
  • 1 tsp. pure vanilla extract
  • 3 c. old-fashioned oats
  • 1 c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 tbsp. whole milk
  • ½ c. dried cherries
  • ½ c. chocolate chips
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, mixing until well combined. Stir in oats, flour, baking soda, and salt until well blended. Stir in milk, dried cherries, and chocolate chips.
  3. Place 1 tablespoon (slightly rounded, not flat, not heaping) mounds of dough 2-inches apart on the parchment-lined baking sheets. These cookies do spread while baking, so do not place too close together on your baking sheet.
  4. Bake for 10 minutes (or 5 to 7 in convection oven), or until cooked have browned lighted on the edges but are still soft in the middle.
  5. Let the cookies cool completely at room temperature on the pan.
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Peanut Butter Fingers

peanut butter fingers


My fascination with cooking came at an early age. It developed when I would watch my mother, grandmothers, and aunts cook and share recipes over the years.

Both sides of my family, the Glovers and the Boltons, were large families. We lived on the same dirt road as many of my Bolton family members and would visit my Glover grandparents house almost every Sunday afternoon, along with many other family members. I was never without a cousin to play with, and I cherish those memories. What I wouldn’t give for one more lazy Sunday afternoon at Ma and Pa’s house or a hot summer day on that old dirt road picking grapes off Bo and Papa’s grapevines.

When I was a little girl, Ma gave me an old Pillsbury Bake Off Cookie cookbook. The book is almost as old as I am, dated 1967. I didn’t spend a lot of time cooking when I was growing up. When I was old enough to help out around the house, my duties were dusting, washing dishes, and vacuuming. However, there was one recipe that Mama would let me cook, and I made it often. At some point Mama even allowed me to start making it without her help. That recipe came from that old 1967 cookbook that Ma had given me, and it was for Peanut Butter Fingers.

Until recently, I had not baked the tasty treats in years. The old cookbook has my childhood handwriting in it, and the page with the Peanut Butter Fingers recipe is worn and has vanilla extract stains on it. Just flipping through the book takes me back…way back!

The peanut butter fingers are chewy with a frosting of melted semi-sweet chocolate chips and then topped with a sweet peanutty drizzle. It’s best to bake these in a 7 x 11-inch pan because baked in a 9 x 13-inch pan they tend to be a little dry. Watch closely and do not overbake.


Peanut Butter Fingers
  • ½ c. butter, softened
  • ½ c. creamy peanut butter
  • ½ c. sugar
  • ½ c. firmly packed brown sugar
  • 1 egg
  • 1 c. all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. vanilla extract
  • 1 c. rolled oats (I used old-fashioned but original recipe calls for quick-cooking)
  • 1 c. semi-sweet chocolate chips
  • Drizzle:
  • ½ c. sifted confectioners' sugar
  • ¼ c. creamy peanut butter
  • 2 to 4 tbsp. milk
  1. Preheat oven to 350° F. Grease a 7 x 11-inch baking pan and set aside.
  2. In a large mixer bowl beat butter until creamy. Add peanut butter and sugars, mix until combines. Add egg and mix well. Combine flour, soda, and salt, and mix into creamed mixture. Add oats and vanilla and mix until you have coarse crumbs. Press mixture into prepared pan.
  3. Bake at 350° F for 20 to 25 minutes. Watch closely because overbaking will cause the peanut butter fingers to dry out.
  4. Sprinkle immediately with chocolate chips. Let stand 5 minutes. Spread evenly.
  5. Mix confectioners' sugar, peanut butter, and milk with a whisk or fork until smooth. Drizzle over the top.


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