Valentine’s Cherry Pie Bars

This original recipe  was inspired by Betty Crocker’s fabulous fruit bars.  I came across these the other day and they looked so good I had to try them.  After a few changes on the second batch ( I thought they turned out too thick).  When I did, they turned out super amazing and incredibly easy.  Serve them warm with a  side of vanilla ice-cream and you’ve got a special treat.  definite keeper!


1/2 cup of butter softened
1 cups of sugar
2 eggs
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp almond extract
1 1/2 cups all purpose flour
1 can of cherry pie filling (or any of your favorite pie filling)


Preheat Oven to 350F.  In a mixing bowl, cream your butter, sugar- add eggs & extract.. beat well to mix. Add flour & Salt, Mixing Well.  Spread half of the batter in a greased 15X10 jelly roll pan.  (I love my jelly roll pan I found at Bed Bath and Beyond it’s fabulous and it’s non-stick so no need to grease your pan).20140207-222455.jpg

Spoon the Pie Filling over the batter Randomly


drop tablespoons of the remaining batter over the top of pie filling (I used the back of the tablespoon to smooth out the batter to cover a little more).


 Bake for 35 min or until your toothpick comes out clean.

If you wish to add a glaze mix 1 c. Powdered sugar, 1 tsp almond extract, 2-3 tsp milk and drizzle bars and cool.  Enjoy!



Frugal Valentine’s Snacks

With Valentine’s day a little over a week away, I thought I would post some delicious chocolate covered sweets for you to share.  These recipes are fun, frugal and easy and can be adjusted for most any holiday.  Happy Snacking – Enjoy!


Pink Chocolate Covered Pretzels
What you’ll need
1 12-ounce package milk chocolate melting chips
1 package of pretzels
Assorted sprinkles

 Line a baking sheet with parchment paper and set aside. Place sprinkles in a medium bowl and set aside. Dip one pretzel into the milk chocolate about halfway up, twist the pretzel around to let the excess chocolate drip off. Hold the pretzel inside the bowl of sprinkles and twist the pretzel around to allow the sprinkles on all sides. Place the pretzel on another piece of wax paper to dry. Continue until you’ve made your desired amount. Place pretzels in the freezer to shock into hardening. Pretzels should be stored, sealed in an airtight container at a cool room temperature.


Pink Chocolate Covered Popcorn
What you’ll need
1 12-ounce package milk chocolate melting chips

Pop your popcorn. While it’s popping lay a piece of wax paper on a cookie sheet. Once your popcorn is popped pour into a bowl and remove all extra kernels that haven’t popped…those aren’t good even covered in chocolate :)  Melt about 3/4 cup of chocolate in the microwave. I always start with 30 seconds then continue in 15 second spurts stirring in between. Slowly pour in the melted chocolate while stirring with the other hand. It mixes much better if you stir and pour at the same time. Lay out your popcorn on the wax covered cookie sheet. Try to take the spoon and separate the kernels and give them a little space. If you don’t do this you will end up with big clumps of chocolate popcorn. Let the first coat set for about 10 minutes. And there you have it! Chocolate covered popcorn…now just package it up cute and serve.

Chocolate Covered Marshmallows
What you’ll need:
1 12-ounce package milk chocolate melting chips
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup  nuts, finely chopped (optional)

 In a 1-cup glass measure, heat together chocolate chips until chocolate is melted and smooth when stirred. Using a fork, dip each marshmallow into chocolate  over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.  Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!

You might also like these Chocolate Treats!

Dessert…in Crockpot! YES
Chocolate Spice Cake
Homemade Chocolate Syrup Recipe
Chocolate Pretzel Bites
Simple Chocolate Cake

Crock Pot Chocolate Lava Cake

We made this for dessert last night and it was super good!  It took a whole 15 minutes to put together then it cooks in the crock pot for 3 hours.  We served it with a scoop of vanilla ice cream and it made a perfect winter dessert.  Enjoy!



For the Cake:
Cake Mix
1/4 cups milk
1/2 cup vegetable oil
3 eggs

For the Topping
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)


Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top. Cover cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.  Delicious!20140118-095356.jpg


Mini M&M Cookies

I made a meal for a friend today and came across a new cookie recipe I had to try.  I love trying new recipes but… I LOVE trying new desserts!  These cookies turned out super soft and chewy.  My kiddos loved them too!  Grab a glass of cold milk and you’ve got the perfect after school snack!


2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup M&M mini’s
1 cup mini chocolate chips


Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.  In a large bowl, whisk flour, cornstarch, baking soda and a salt together. Set aside. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.  and mini chocolate chips. Form cookie dough into teaspoon balls and place on prepared baking sheet, about 1 inch apart.20140115-120337.jpgBake cookies for 8 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.20140115-120347.jpg

To freeze: Place cookie balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight freezer bag.
To bake: Pull out the desired amount of balls and place on a greased cookie sheet for 30-45 minutes to thaw. Bake at 375 degrees for 10 minutes or until done.  Makes approximately 40 cookies. 

Also, check out our other cookie recipes below!
White Chocolate Chip Cookies
Copycat Chick-fil-A Cookies
Freezer-friendly Chocolate Chip Oatmeal Cookies
Sugar Cookie Dough

Two Frugal Gals Top 10


It’s always fun to look back to see which recipes and Money Saving post on Two Frugal Gals were most popular in terms of traffic in 2013.  Here is this year’s top 10 most read posts in 2013.  If you haven’t read them, be sure to check them out.  And while you are at it, feel free to save them to Pinterest!

Dessert in Crockpot
Copycat Chick-Fil-A Cookies
Home Made Body Wash
Easy, Cheesy Spaghetti Casserole
Copycat Starbucks Iced Lemon Pound Cake
Chicken and Noodles over Mashed Potatoes
Homemade Pasta Sauce
Chicken Spaghetti Casserole
Grocery Price List
How to Save Money

Chocolate Pretzel Bites

Happy New Year!!  Did you break your resolution already?  The hubby asked me about my New Year’s resolution today, as I blurted out my response, I quietly realized it’s the same resolution I set for myself last year.

And the year before last…

And the year before that too…

Ouch!  Why is it that achieving a New Year’s resolution is so hard for me??  I’m hoping maybe this year will be different… I’ve got a few goals and plans in place so we shall see!

Part of Two Frugal Gals goals for 2014 is to continue to explore creative ways to live frugally and hopefully in the process inspire you and others to do the same.  After all, who doesn’t want to save money, right? We just want to say a BIG thank you to all the wonderful people who are following our blog and sharing in our crazy and frugal adventures. We can’t wait to see what’s in store for the new year.

So Happy New year and here’s to achieving the goals you set for yourself in 2014!


1 (15 ounce) package small pretzel twists or circular pretzels
1 (8 ounce) package milk chocolate candy kisses, unwrapped.
1  package candy-coated milk chocolate pieces such as M&M’s


Preheat oven to 175 degrees.  Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel and warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, about 2 minutes. Note: the kisses keep their shape when melted so don’t wait for them to ‘puddle’ onto the pretzel like I did it makes a big mess.  When they are shiney take them out of the oven.


Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down to mold it to the pretzel. Chill in the refrigerator for 10 minutes.



This is my mom’s famous fudge recipe.   She made it every year at Christmas time growing up and it was by far my favorite.  I finally got around to making this over Christmas and it was so easy and great tasting just like I remembered.  Seriously, I think I might make this more often it’s that addicting.


1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.)Semi-sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract


square baking pan with foil.  That way, when the fudge has hardened, you can lift it straight up out of the baking dish, and makes for easier cutting.


Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 4 to 5 minutes.


Remove from heat.  Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.


Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.


Try crushing peppermint candy canes  sprinkled on top for a fancy finish, tasty too!

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