Heather McRibbits' Blog!


HMc: Cake Cookies

By now you have figured out that I love to cook, especially for my friends.  If something I make for a friend makes them smile then that makes me feel absolutely wonderful!  So I was recently baking cookies for some friends.  Sheet after sheet of raw cookie dough made their way into the oven and exited 12 minutes later as delicious-looking, yummy-smelling strawberry-chocolate-chip cookies.  So good!  These cookies are a favourite of Nathan’s.  As a matter of fact he is the reason why they are always strawberry-chocolate-chip and no other flavor.
As the warm, gooeyness exited the oven and made their way to parchment paper to cool Nathan was right behind me like a little leechy shadow.  He wanted a cookie soooooo bad.  I told him that I was baking them for some friends, but the smell was driving him insane.  You would have thought that I was baking Happy Meals in my oven.  Sheesh!  He was doing everything he could to try to get a cookie.  He gave me the sweet “I-Love-You” eyes, he gave me hugs, he offered to do dishes . . . and then he brought out the Ukulele.
What can I say about Nathan and his Ukulele?  He wants to be able to play like Eric Clapton or Jimi Hendrix.  He even rocks the Pete-Townshend-windmill when he plays his Ukulele.  It’s pretty epic!  He hasn’t quite figured out how to play yet, but he has fun with it and he is ready and willing to give a concert at the drop of a hat.  Which is what he did while I was baking cookies.  He knows that one of the ways to his mommy’s heart is through music, so he regaled me with a performance in the hopes of earning a freshly baked cookie.  It worked.  He got two cookies.  I may have to change the name of the recipe to “Ukulele Cookies.”



  • 1 box cake mix (any flavor)

  • 2 tbsp brown sugar

  • 2 eggs

  • 1/3 cup oil

  • 2 tbsp water

  • 1 bag chocolate chips


  • Preheat oven to 350


  • Mix together cake mix, brown sugar, eggs, oil and water until a sticky dough forms.  It will a little bit gooier than cookie dough, but thicker than cake mix.


  • Fold in chocolate chips.


  • Place spoonfuls of dough onto an ungreased cookie sheet about 2-inches apart


  • Bake 9-12 minutes or until they are just starting to set in the middle.

My tips for this recipe:

  • Be forewarned that the dough will be super sticky.  I have to use two spoons to get the dough on the cookie sheet.  One spoon to scoop the dough and the other spoon to scrape the dough onto the sheet from the first spoon.


  • I usually have to leave the cookies in the over for about 12 minutes but your oven my differ.


  • When you pull the cookie sheets out of the oven let them sit for a few minutes before you try to take the cookies off.  The cookies will be super soft, so if you let them start to cool and firm up a bit they will be much easier to take off the cookie sheet.

Feel free to try any flavor of cake mix with these cookies.  I keep wanting to make them with red velvet cake mix or chocolate cake mix.  Try substituting white chocolate chips or add crush walnuts . . . YUM !  This is a great recipe because it paves the way to creativity.
I hope your friends and family enjoy this recipe as much as mine do.  If you have any recipes or kitchen tips feel free to share them.  I love swapping recipes with friends.  You can send them to me via Facebook:, or email me at  I look forward to hearing from you and, with your permission, sharing your favorite recipes with Froggyland.
Until next time have a hoppy day!!!!

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HMc: Philly Cheesesteak Sloppy Joe's!

I will be the first to admit that I am still a big kid.  I think you heard me mention that before.  I like playing in the rain, watching cartoons, coloring, and messing with all the toys in the toy store.  With my childlike tendencies in mind that also means that I am still a huge fan of sloppy joe’s.  As a matter of fact they sloppier they are the better.  My husband makes fun of me whenever I eat because inevitably my food lands on my shirt . . . every time!  I need to wear a bib.  At least with sloppy joe’s I have an excuse for my food to land on my shirt . . . because it’s sloppy.
My husband, whose food never lands on his shirt, loves Philly Cheesesteak sandwiches.  They are something I have never attempted to make because they are such an iconic sandwich that I didn’t want to mess it up.  But then I found a recipe that melded his favorite sandwich with one of my favorite sandwiches.  The results . . . ASTOUNDING!
Ladies and gentlemen, allow me to introduce the Philly Cheesesteak Sloppy Joe!  (

I had seen this recipe floating around Facebook for several days and so I gave it a go.  I was easy and super yummy!  As a matter of fact, when I tried to ask my husband if he liked it I got no response from him.  He wasn’t ignoring me or being completely grossed out by my latest culinary adventure.  He was stuffing his face with Philly Cheesesteak Sloppy Joe’s.
1 tablespoon olive oil
1 lb ground beef
1 large onion, chopped
1 green pepper, chopped
3 tablespoons steak sauce, I like A-1
1/2 cup beef broth
Salt and black pepper, to taste
1 dash Worcestershire sauce (optional)
4 large hamburger buns
1 tablespoon butter, for toasting buns
cheese sauce (recipe below) or provolone cheese (sliced) or Cheez Whiz
Cheese Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone cheese (shredded)

  1. Add the oil to a large skillet over medium-high heat. Add the ground beef and cook 5-6 minutes or until no longer pink.

  2. Add the onion and bell pepper and continue to cook 2-3 minutes or until crisp tender. Drain off any fat.

  3. Stir in the steak sauce and beef broth (and Worcestershire, if using). Season with salt and pepper. Cook until liquid is gone.

  4. Butter the cut sides of the buns. Toast the buttered sides in a hot skillet on medium-high heat. Set aside.

To make the cheese sauce:

  1. Melt the butter in a 1-quart saucepan over medium-high heat. Whisk in the flour and cook about 1 minute.

  2. Whisk in milk, bring up to a bubble and cook until thickened.

  3. Remove from heat and stir in the cheese.

  4. Season with salt and pepper, if desired.

To serve, place a scoop of the meat mixture onto the bottom half of the buns. Top with cheese sauce (or cheese) and cover with the top half of the bun.
Heather’s variations:
Next time I make this I will add a bit more steak sauce (perhaps another table spoon) for the extra flavor.
Also next time I make this I won’t use hamburger buns.  I will either use hot dog buns, or get a loaf of yummy, crusty Italian bread from the bakery and split that open.
I had to go the grocery store deli to buy the provolone.  I couldn’t find any in the dairy section.  (On a side note, grating the cheese would be a great job for your kids to do while you are browning up the meat.)
My cheese sauce was a bit “grainy.”  I don’t know if I just didn’t let the butter and flour cook long enough before adding the milk, or if it was because the liquid was only milk.  I’ve never made a sauce base with just milk as the liquid.  I think that next time I make this (and there WILL be a next time!) I will substitute half of the milk for chicken stock.
I served steak fries and a dill pickle spear on the side.
I hope your family enjoys this recipe as much as my husband and I did.  I was told that I would be making it again, and soon.
If you have any favorite recipes I would love to hear about them and, with your permission, share them with Froggyland.  I love swapping recipes with friends.  You can send your recipes to me, along with any stories or shortcuts that go with them, at or
Until next time have a hoppy day!!!!

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HMc: Banana Pudding Poke Cake

Greetings Froggy friend,
So, in case you haven’t noticed, Froggyland is in the grips of a miserable artic blast.  Everyone is bundled up and hunkered down with visions of hot summer days to keep them going.  Hot cocoa is the go-to beverage for warming up chilly hands and bodies.  The crackle of a comforting fireplace takes the chill from the air, and a slow-cooker full of homemade chilli gives us hearty promises of full bellies.  It is wintertime in Froggyland.  I am all for winter if there is snow on the ground to build snowmen and have snowball fights.  But when it is cold and drab and miserable outside . . . yuck!  That’s when I start dreaming of warmer and more exotic locantions.  I have a cousin that lives in Sedona, Arizona that I think may need a visit from me if things don’t start to warm up soon.
One thing I do enjoy about being stuck inside during the winter though is that I have plenty of time to try out new recipes.  A friend posted a recipe on Facebook a couple of months ago with a plea to have somebody make it for him.  Challenge accepted!  I will be making it for his birthday soon.  I love to do what I can to make my friends happy, and I love to cook.  If I can do both at the same time then BONUS!
Banana Pudding Poke Cake . . . if you haven’t tried this recipe before then I don’t know what you are waiting for.  It is so yummy!  I brought a piece to the station for Jumpin’ Jack and I am not exaggerating when I say that I started a station war by not bringing any cake for anyone else.  Everybody wanted a bite of the sweet, gooey, banana-rific tastiness that was the Banana Pudding Poke Cake.  I have learned my lesson.  When you work with a bunch of people that have a crazy-bad sweet tooth like I do then make two cakes one for home and one for work and everyone will be happy . . . not just Jumpin’ Jack.
Banana Pudding Poke Cake

1 box yellow cake mix (& ingredients to make cake)
2 boxes (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
Sliced bananas
Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

Refrigerate for at least two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana!

My son helped me make this cake a couple of weeks ago, and I don’t mean that he helped clean the beater by licking them, although, he did get them pretty sparkly.  But isn’t licking the beaters the best part of baking?  Nathan help make the pudding, spread the whipped topping, cut the bananas (with lots of supervision) and he crushed the Vanilla Wafers.  You know that I am all about getting our kids into the kitchen and Nathan loves to help me cook.  Not to mention, Nathan loves to eat and he adored this cake.  I hope you, your family and friends love this cake also.

If you have any favorite recipes that you would like to share feel free to send them my way.  I love trying new recipes especially ones that are shared from friends.  You can email me your recipes and any story that goes along with them to or you can send them to me on Facebook:  I look forward to hearing from you.
Until next time have a hoppy day!!!!

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HMc: Apples and Caramel and Cheesecake...YUM!!

Greetings Froggy friend,

I hope you are doing well!  Though it has been forever since I last shared a recipe from my kitchen have no fear that I have been cooking up a storm.  My husband can attest to that with the number of dishes he has been washing.  It seems I can’t make a meal without dirtying every single pot, pan and spatula in my kitchen.
With fall here everything is pumpkin-flavored.  You can’t turn around without seeing pumpkin spice latte’s and cookies, pumpkin-flavored ice cream or coffee creamer.  This time of year the pumpkins get all the glory.  But what about the apple?  Where are all of its seasonal flavored foods and beverages?  Well, apple fans, have no fear.  I am here with an apple recipe that will knock your socks off.  It’s great for all those holiday parties that are just around the corner, and perfect for a simple desert at home.  And the best part is that it is so easy to make . . . caramel apple cheesecake.  I wait for a moment while you drool over the thought of it.  Yeah, it’s that good.  All of your friends will taste it and think you slaved over a hot stove all day long.  We’ll keep that secret just between you and me though.
I found this recipe at one day while looking for something simple to make for desert.  I wanted something delicious to appease my raging sweet tooth, but I didn’t want cake or brownies.  I didn’t want to put a lot of work into it, but I wanted to make something that was pretty.  When I found this recipe and mentioned it to my husband he was ready to go to the grocery store to pick up the ingredients before I could finish asking him, “how about cheesecake for desert?”  That man loooooves cheesecake.
Caramel Apple Cheesecake


Original recipe makes 1 - 9 inch cheesecake
    1 (21 ounce) can apple pie filling
    1 (9 inch) prepared graham cracker crust
    2 (8 ounce) packages cream cheese, softened
    1/2 cup white sugar
    1/4 teaspoon vanilla extract
    2 eggs
    1/4 cup caramel ice cream topping
    12 pecan halves (optional)
    2/3 cup chopped pecans (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.

  2. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.

  3. Bake at 350 degrees for 35 minutes, or until center is set. Remove from oven and cool to room temperature.

  4. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

I didn’t vary from the original recipe at all on this one.  It was just too tasty to mess with.  My family loved it and the whole cheesecake was gone by the next day.  I was told that I would be making this again and again and again and again and again.  My only suggestion is to make sure that you let the cream cheese soften before trying to take your blender to it.  I didn’t wait long enough and my poor blender almost didn’t survive to tell the tale.  My son even helped to make this.  I put the pecans in a zip-top bag, gave him a pan and let him go to town crushing them up for me.  He thought that was great fun.

I hope your family enjoys this cheesecake as much as my family did.  If you have any recipes that you would like to share with me feel free to send them my way.  You can send them to me via email:, or to my Facebook:

Until next time . . .


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HMc: Fishing in the Kitchen

Greetings Froggy friend!  I hope today finds you well.
So, I’ve been at it again in the kitchen and I am really excited to be sharing this recipe with you.  Not only because it is super easy to prepare, but it’s a great light but flavorful meal option for those hot summer days to come.
I was recently scoping  I was looking for something different for dinner.  I knew I didn’t want something that involved a lot of prep, but something that still had a lot of flavor.  I wanted something different, but not something that would scare my family away from the dinner table.  I found this and new immediately that I had found a winner.  I was so excited about this recipe that I actually used my lunch hour from work to pick up the ingredients from the grocery store.
Baked Salmon with Tomatoes, Spinach and Mushrooms

4          skin-on salmon filets (1 lb.)
2          cups chopped fresh spinach leaves
1          cup sliced fresh mushrooms
1          tomato, chopped
1/3       cup Sun-Dried Tomato Vinaigrette salad dressing
  • Pre-heat oven to 375.
  • Place fish fillets, skin-sides down, in a 13x9-inch baking dish sprayed with cooking spray.
  • Combine remaining ingredients; spoon over fish.
  • Bake 20 to 25 minutes, or until fish flakes easily with fork
Heather’s variations:
  • I actually used two good-sized salmon filets that totaled a pound and a half.
  • I used a whole 5-ounce package of fresh spinach instead of measuring it.
  • I love tomatoes so I used two medium-to-large tomatoes.
  • I used a whole large container of sliced white button mushrooms.
  • Because of the increased amount of spinach and mushrooms I used 2/3 cup of salad dressing.
  • Because I had essentially doubled the amount of veggies in this recipe, and because the size of the fish fillets were almost doubled also my cook time ended up being 35 minutes, and boy did my kitchen smell fantastic!
My husband loved this recipe so much, which made me very happy.  He loves fish, and I love using fresh tomatoes (especially when they are in season) and mushrooms in my cooking.  To have those mixed with the fish and the spinach made for a perfect dinner.  Although, I will admit that he did look a little nervous while I was preparing the meal but he was pleasantly surprised when he took that first bite.
While mixing the veggies and dressing in the bowl I also realized that this would make a super-delicious spinach salad.  Just bake or grill the salmon filets alone.  Let them cool and then flake them into the bowl with the uncooked veggies.  A simple, light and delicious salad for that is perfect for lunch or dinner.
I showed this recipe to a friend and she said that it sounded really good, but she didn’t like salmon because of its very strong flavor.  Don’t let the fish choice scare you away from this recipe if salmon just isn’t your thing.  Try substituting your favorite fish, like maybe red snapper or orange roughy filets.  You know how I feel about getting creative in the kitchen.  All it takes is just one ingredient substitution and before you know it you have created your very own dinner masterpiece.
I hope you enjoy this recipe as much as my husband and I did.  If you have any favorite recipes that you would like to share with me and, with your permission allow me to share with Froggyland, feel free to send them to me.  I love to swap recipes and find out what’s cooking in the kitchens of Froggyland.  You can email me at or send them to me on Facebook at  I look forward to hearing from you.
Next time . . . farmers markets, my favorite way to buy produce, jams, jellies, even baked goods.  Fresh, locally grown or made and so delicious.
Until next time have a hoppy day!
Heather McRibbits
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