Check Out My New Site!

November 18, 2012

I am so excited to introduce you to my new website.  My new friend Niya Sisk from Ritual Labs has been the brains behind the all new look of Recipe Connoisseur.

At the top of the page you can browse some interesting facts about me (ha, I’m really not that interesting!),  and my philosophy in the kitchen.  All my recipes are organized by category in an easy to read scroll down menu, so excited!  Pretty cool huh?  I also added some answers to frequently asked questions and an easy way to contact me.

On the right side there is a picture of me, and below fun ways to be connected.  You will see a twitter icon, press that if you would like to follow me.  Next there is a facebook icon, press that immediately please, and LIKE Recipe Connoisseur.  The P icon is if you are interested in following me on Pinterest.  The icon to the right of that is an easy way to send me an email, I would love that.  If you have any question at all regarding a recipe or if you just want to send along some love:).  The last icon is you want to subscribe by another reader.

As you scroll down on the right hand side there is search box if you are looking for something in particular.  Below that is a box where you can subscribe by email.  To all my friends, and of course new friends this is the easiest way to never miss a post!

Go ahead play around a little and get acquainted!  I need to do the same:)))  It’s new to me too.

Because I am so excited, I also include a new yummy dessert.  Try it out, my kids loved it!!!


Thanks for all your support!!!  ENJOY!



Pretzel Bottom Reeses Chocolate Chip Blondie Bars
Prep time: 
Cook time: 
Total time: 
  • 3 cups pretzel twists
  • 15 mini Resses Cups
  • favorite chocolate chip cookie dough
  1. Arrange pretzels on bottom of prepared 9 x 13 inch pan.
  2. Break up Reeses and arrange over pretzels.
  3. Using a small cookie scoop lay balls of cookie dough side by side over candy.
  4. Press down cookie dough, adding more if needed to cover evenly.
  5. Bake at 350 degrees for 30 minutes.




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