This Avocado Dip is the Quickest & Easiest thing you will EVER make, and it’s absolutely delicious!!

This Avocado Dip is so easy to make, and very tasty!!  My sister got this recipe from a friend in her dinner club, and made it for our last family gathering.  Everyone in the family loved it, including my baby nieces, the teens, young adults, us and even the elderly!!   It’s also great the next day if you let it sit and marinade overnight.  It only takes a minute or two to throw it together, and just one batch goes a LOOOOoooooooooong way!!

  [Read more…]

PEANUT BUTTER PIE that will have you coming back for seconds!!

peanut butter pie If there’s one thing I love it’s a good Peanut Butter Pie!!

Last week we went out to dinner, and we ordered dessert.  I couldn’t believe it was $8 EACH!!  I thought, geeze for that price I could’ve made us a whole pie!!  This pie turned out BETTER than the pie I paid $8 for a piece of, and I’m sure you will agree that it is better than most desserts served in even the finest of restaurants!

My mom gave me this recipe a long time ago, and I just came across it so I figured I’d whip one up and see how it turned out.

We were not disappointed!!   

The crust is a crunchy chocolate goodness, and the filling is light, fluffy and fulfilling.  It’s texture is soft, smooth and creamy, and it literally melts in your mouth.  You can smell it from the next room!! [Read more…]



Since my heart attack in August we have been trying to eat healthier.  Most nights we follow a heart healthy and/or Mediterranean diet.   I found this recipe in the American Heart Association Cookbook, and adapted it a little bit.  It has quickly become one of our favorites!!  It’s quick and easy to put together, and cooks rather quickly on the stovetop making it a good choice for work nights when you don’t have a lot of time to spend preparing dinner!!  Any extra stuffing can be used as a topping!!  I absolutely LOVE apricots, and the combination of the sweet, soft fruit mixed with the crunchy walnuts satisfies both sweet and crunchy cravings!!  Give it a try, and let me know what you think. [Read more…]



Growing up in a house with a Polish mother and Russian father allowed for a lot of interesting dinners throughout the years!!

I was raised in the 70s with a strict religious Green Orthodox upbringing, which included not eating meat on Fridays….yes, EVERY Friday and not just during lent.

My mom was a homemaker and devoted endless hours to cooking dinner from scratch. Friday’s was ALWAYS Pierogi day!!  Pierogi is pretty much just a fancy name for Polish dumplings!! They’re great as a main dish, side dish or appetizer. [Read more…]

Quick and Easy Nutter Butter Ghosts


If you’re looking for an easy last minute cute Halloween treat check out these easy Nutter Butter Ghosts.  I’ve been making these since Amanda was in kindergarten, and although she is now 24 and Alli is 20 they still insist I make these every Halloween.

All you need is:

1 pack of Nutter Butter Cookies
1 tub of ready to spread frosting
Mini M&Ms, chocolate chips, Sixlets or anything similar that can be used for eyes.

First, frost the cookies with icing. Then, add the eyes and you’re done  ~  I told you it was quick and easy!!



copycat peanut butter tastycakes

Back in the 80’s I worked at a law firm in Atlantic City.

We had the cutest, funnest, middle-aged receptionist named Pat, and we used to LOVE IT when she made these for us.

Unfortunately Pat passed away unexpectedly over 20 years ago.

I miss her dearly, but  I will never forget her or her Tastycakes!!

The cake is very moist and spongy, and compliments the peanut butter and chocolate flavors perfectly.

Give it a try – you will be so glad you did!!

Peanut Butter Tastycakes
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  1. 2 c. sugar
  2. 2 c. flour
  3. 2 tsp. baking powder
  4. dash of salt
  5. 2 tsp. butter
  6. 1 c. milk
  7. 4 eggs
  8. 1 tsp. vanilla
  9. 12 oz peanut butter
  10. 12 oz chocolate chips
  1. 1. Preheat oven to 350 degrees.
  2. 2. Scald the milk and butter. Put in a mixing bowl. Add the sugar, flour, baking powder, salt, eggs and vanilla.
  3. 3. Bake at 350 degrees for approx 30 minutes.
  4. 4. Remove from oven and while cake is hot, "icing" the cake with the peanut butter. Place in freezer. Once peanut butter has hardened melt the chocolate chips and spread on top of the peanut butter. Place it back in the freezer to harden the chocolate.
  5. 5. Enjoy.
  1. *Note, before serving allow cake to warm to room temperature or the chocolate will crack into pieces instead of cutting nicely into pieces.
Shore Savings With Patti



peanut butter cup sprinkled brownies


Peanut Butter Cup Sprinkled Brownies
Yields 24
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Prep Time
10 min
Prep Time
10 min
  1. 1/2 cup butter
  2. 2 cups plus 2 tablespoons of granulated sugar, divided
  3. 2/3 cup Hershey's Cocoa
  4. 4 eggs, well beaten
  5. 2 teaspoons vanilla extract
  6. 3/4 cup all purpose flour
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon baking soda
  9. 1-1/3 cups Reese's Mini Peanut Butter Cups, divided
  10. 1/2 cup Reese's Peanut Butter, creamy
  1. 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. 2 Melt the butter in a medium saucepan over low heat. Add 2 cups of the sugar and the cocoa. Stir together to blend. Remove from heat. Stir in the eggs and the vanilla. Stir together the flour, salt and baking soda and stir it into the chocolate mixture. Stir in 2/3 cup mini peanut butter cups.
  3. 3. Spread mixture in prepared pan.
  4. 4. Then, combine the peanut butter and the remaining 2 tablespoons of sugar. Drop by tablespoons on top of the chocolate batter. Swirl with a metal spatula or knife for a marbled effect.
  5. 5. Bake 25 - 30 minutes or until the brownies start to pull away from the edges of the pan. Cool for 45 minutes then sprinkle the remaining 2/3 cup of peanut butter cups over the surface while pressing in on them lightly. Cool completely in pan or on a wire rack. Cut into squares or triangles.
Adapted from Hershey's
Adapted from Hershey's
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This recipe is compliments of my niece Katie ~  It’s almost as awesome as she is (but not quite)!!

The flavors compliment each other nicely, and it’s a great way to sneak some spinach in to everyone’s diet! [Read more…]



One of my favorite things at Starbuck’s, is also one of their most popular menu items ~ their Lemon Loaf.  The only thing I don’t like about it is the price!!  Tim loves quick bread in the morning, and I tried a few different recipes then I stumbled upon this recipe by letthebakingbeginblog.  It is PERFECT!!  Needless to say, I won’t be searching for copycat Lemon Loaf recipes anymore!!

The loaf is super moist and delicious, and both the aroma and taste of the bread is light and refreshing.  It has more than a hint of lemon, but it’s not overpowering or bitter.  It’s easy to make ~  it took me less than 10 minutes to whip it up.  Give it a try and let me know what you think in the comments below!!


Copycat Starbuck's Lemon Loaf
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
  1. 1 box Duncan Hines yellow cake mix
  2. 5.1 ounce instant or cook and serve Lemon pudding mix (or vanilla pudding + 2 tsp lemon emulsion)
  3. 1/2 cup vegetable oil
  4. 4 large eggs
  5. 1/2 cup milk
  6. 8 oz. sour cream
  7. 5 T. freshly squeezed lemon juice (2-3 lemons)
Lemon Topping
  1. 1/2 stick butter, room temperature
  2. 2 cups powdered sugar
  3. 4 tsp. lemon juice
  4. 1 tsp. lemon extract or lemon emulsion
Make Lemon Loaf
  1. 1. Preheat oven to 350 degrees. Line two loaf pans with foil and spray with non stick spray, or butter & flour the pans.
  2. 2. Combine all of the WET ingredients and whisk until well combined.
  3. 3. Place all of the dry ingredients in a separate bowl. Add approximately 1 cup of the wet ingredients and beat with a mixer on low speed for about 15 seconds. Add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT OVER BEAT OR YOUR CAKE WILL DEFLATE.
  4. 4. Divide batter evenly between two loaf pans.
  5. 5. Bake for 45-55 minutes, until golden brown in color or until a toothpick inserted in the middle of the cake comes out clean.
  6. 6. Remove from oven and let rest in the pan for 5 minutes, then remove and allow to cool on a cooling rack.
  1. 1. Beat butter, powdered sugar, lemon juice and lemon extract/emulsion until smooth and supple.
  2. 2. Spread evenly on top of both cakes.
  3. 3. Allow the glaze to harden before slicing.
  1. It's even better the day AFTER you make it!!
Adapted from letthebakingbeginblog
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Tim eats quick bread every single morning before he leaves for work at 5:30, and I’m trying to expand my horizons a bit so he doesn’t end up eating the same thing every single day.  He absolutely loves my Cinnamon Sugar Bubble Bread and doesn’t seem to mind eating it every day, but after 27 years of marriage I try to spice things up every now and then!!

Tim loves spice cake and orange cake, so when I found a recipe for Allspice Orange Nut Bread on, I had to try it!! [Read more…]