I've tried so many lip balms!  Some may seem great at first, but usually disappoint.  Most balms have ingredients that temporarily soothe your lips, but actually cause your lips to shut down their own moisturizing and healing abilities.

 

These crispy treats are ridiculously sweet, but especially yummy.  I've been known to make a tiny batch in a bread pan just for me, myself, and I.  My husband might get a little piece.  Maybe.

Original Scotch-a-roos Recipe
1 cup white sugar
1 cup white corn syrup
1 cup peanut butter
6 cups crispy rice cereal

1 cup semi-sweet chocolate chips
1 cup butterscotch chips

1. Lightly butter a 9 by 13 pan.

2. In a large saucepan, combine sugar and corn syrup.  Bring to a boil.  Remove from heat and stir in peanut butter.  Stir in crispy rice cereal.

3. Spread mixture into the prepared 9 by 13 inch pan.

4. In a microwave safe bowl, combine chocolate chips and butterscotch chips.  Heat for 1-2 minutes, stirring every 30 seconds.  (Be careful not to overheat.)  Spread melted chips on top of the crispy mixture.

5. Cool until chocolate/butterscotch mixture sets.  Cut into small bars.


Amy's Modified Scotch-a-roos Recipe (small batch and slightly more healthy)
10 large marshmallows
1 Tablespoon butter
1/4 cup honey
1/4 cup peanut butter (Smucker's natural creamy)
2 cups crispy rice cereal

1/2 cup semi sweet chocolate chips
1/4 cup butterscotch chips

1. Lightly butter a 9 by 5 inch bread pan.

2. In a medium sized microwave-safe bowl, combine marshmallows and butter.  Microwave for 30 seconds and stir.  Stir in honey and peanut butter.  Microwave another 30 seconds and stir.  (Repeat, if necessary, until mixture is smooth.)  Stir in crispy rice cereal.

3. Spread mixture into the prepared bread pan.

4. In a microwave safe bowl, combine chocolate chips and butterscotch chips.  Heat for 1 minute, stirring after 30 seconds.  (Be careful not to overheat.)  Spread melted chips on top of the crispy mixture.

5. Cool until chocolate/butterscotch mixture sets.  Cut into bars.

In honor of National Peanut Butter Lover's Day (March 1st), I thought I'd share one of my favorite peanut butter recipes. 

Peanut Butter Oatmeal Chocolate Chip Cookies  (this is my version of this recipe)

I LOVE these cookies.  The natural peanut butter and the honey compliment each other perfectly.  I only bake about six at a time to keep myself from eating them all!!!!

It's snowing!  Here in Virginia the snow has been falling fairly consistently for about 24 hours, which is a BIG deal.  The only cars on the road have been heavy trucks and the occasional plow. 

What to do on a snowy day?  Make cinnamon rolls, I say!  And if the power goes out while they're on the 2nd rise?  Fire up the generator to power the oven! (Yes, this happened today.  Cameron saved the cinnamon rolls.)

My inspiration for this recipe comes from "Clone of a Cinnabon" on AllRecipes.com.  I have modified the instructions for those of us who don't have bread machines.

 

Cinnamon Rolls

1 cup milk, warm
1 pkg. (2 1/2 teaspoons) yeast
1/3 cup butter, melted
2 eggs, room temperature
1/2 cup white sugar
1 teaspoon salt
4 1/2 cups unbleached all-purpose flour

1 cup brown sugar, packed
2 Tablespoons cinnamon
1/3 cup butter, softened

3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

1. Combine warm milk and yeast in mixing bowl.  Stir to dissolve yeast.  Let sit for 10 minutes, until bubbly.

2. Add melted butter, eggs, sugar, salt, and flour.  Mix until combined. Knead with dough hook for 5 minutes or by hand for 8-10 minutes.

3. Transfer dough to a large buttered bowl.  Turn dough once to coat with butter.  Cover with plastic wrap and place in a warm location* until doubled, about 1 hour.

4. Punch down dough and transfer it to a floured surface.  Roll it out to a rectangle about 16 by 21 inches.
 
5. In a small bowl, combine brown sugar and cinnamon.  Spread softened butter evenly over rectangle of dough.  Sprinkle evenly with sugar and cinnamon mixture.

6. Starting with a long edge, roll up dough into a log.  When you reach the other long edge, pinch the dough to seal it and place it seam down on your work surface.  Use a very sharp knife to cut log into 12 disc-like pieces.  (Or use thick thread - run a piece under the log and cross the two ends over the top to slice each piece.)

7. In a buttered 9 by 13 pan, arrange the 12 pieces.  Cover with plastic wrap.  Place in a warm location and let rise until doubled.

8. Once doubled, preheat oven to 400 degrees.  Bake rolls for 15-18 minutes.

9. As soon as you remove them from the oven, mix the frosting.  In a medium bowl, beat the cream cheese and butter until fluffy.  Add powdered sugar, salt, and vanilla extract.  Beat until well blended.  Spread on top of warm rolls.