A Campfire Favorite Indoors

 With only a week left in October, have your evenings outside become too cold to handle? Sure a nice bonfire or campfire can keep everyone warm, but that only lasts so long. Heck, by this time of year here in Indiana, sometimes we've seen our first snowflakes. So for all of you who are missing your campfire experience, have I got a treat for you! 

Once again, I am keeping up my reputation as the "fluff dessert queen". Okay, so that might be a title only uttered in our house, but anytime my name and queen are in the same sentence, I will take it. This time around I've got a tasty twist on a classic you won't be able to resist. 

S'mores Fluff takes all the flavors from the classic and mixes them together in yummy harmony in every single spoonful. Be careful, this stuff is addicting. Be sure to only make it for people you really like. They will keep coming back for more.

Have you decided how you will be celebrating Halloween this year? Maybe your at-home party needs one more sweet treat. Your little ghosts and goblins are sure to love something so familiar but in a brand new fun way. 

 S'mores are such an quintessential summer time treat, but I say no more! With this creamy, fluffy, chocolaty dessert, we can satisfy that craving any time of year. Plus, we can stay inside where it's warm and dry, no fire needed!  

S'mores Fluff

1 (3 oz.) box instant chocolate pudding

1 1/2 c. milk

1 (8 oz.) tub Cool Whip

1 c. mini marshmallows

1 (4 oz.) chocolate candy bar, chopped, reserve a couple for garnish

4 graham crackers, chopped, reserve some large pieces for garnish

Chocolate Sauce

In a large bowl whisk together pudding mix and milk. Chill for 5 minutes to soft set. Fold in Cool Whip until well combined. Add chopped chocolate, graham crackers and marshmallows. Chill for 2 hours. Drizzle with chocolate sauce and garnish before serving. 

 

Shared at Weekend Potluck

Shared at Meal Plan Monday
 

Childhood In A Bowl

When I was a little girl, summer time meant many things. Lazy mornings, sleeping in. Riding my bike all over my home town (As long as I didn't cross the "big" highway.") Coming home for supper, leaving again and not having to come back until "the street lights came on." Yeah, that's how the world was in my small town back then. I'm pretty sure it wouldn't be that way in the world we live in today, sadly.

But one of the things I remember more than any is my mom making her old fashion Strawberry Shortcake, over...and over...and over...and over again. It was always (and still is) my dad's favorite and we ate as much of it as possible during those warm summer months.

Now, if you ask my dad, who learned from his dad, me or my son, there is one special addition to mom's shortcake that is a must. See, once mom serves it up, dripping in those sweet, delicious berries, we take ice cold milk and pour down over the top. Hey, don't knock it til you try it. I know many who eat ice cream on theirs, and when it melts....kinda the same idea.

Why do we do this? Simple. My grandpa started to years ago. See, mom's shortcake recipe came from her mother in law. And when Grammy made it, Popeye (that's what we called our grandpa) couldn't resist. And he decided he could eat more of it, if he ate it all day, not just after supper. So, he declared "If I pour milk on it, I can eat it for breakfast." And history was made. A legacy that has been passed down for 3 generations. Oh, we also do the same thing with apple dumplings...for the same reason!

This NO bake sweet treat takes me back those childhood summers. I have all the yummy things from a bowl of mom's shortcake, milk included, in one bite.

If you have to take a dish to a cookout or family get together, here is your inspiration. I guarantee it will be a huge hit!

Strawberry Shortcake Fluff

Inspired by Inside Bru Crew Life

1 small box instant white chocolate pudding mix

1 1/2 c. milk

1 (8 oz.) tub Cool Whip

1 lb. strawberries, diced, reserve some for garnish

1 1/2 c. mini marshmallows

1 (11 oz.) pound cake loaf

Red food coloring

In a large bowl whisk together pudding mix and milk. Fold in Cool Whip. Add a few drops of food coloring to get desired pink color. Add berries, cake, and marshmallows. Mix until combined. Garnish with extra berries. Chill at least an hour before serving. 

 

Shared at Weekend Potluck

A Boy & His Beach

My boy is part fish. I accepted this a long time ago. He has a very special relationship with water. From body surfing in the waves of the Atlantic to spending hours playing in the pool, I know he must have gills I haven't found yet.

I shouldn't be surprised though. He comes by it naturally. His dad and I both love the water too. He gets the part fish DNA from me because I could be by/in the pool all day long. As far as the beach goes, his adoration for it comes from his daddy. I like the beach. I like to gaze at it. Walk on it. Maybe dip my toes in the ocean. But to lay in the sand, having it stick to my skin, and then swimming in the salt water...not so much. I like chlorine. But my boys can spend hours laying on the sand, digging, napping, they don't care as long as they are becoming one with "their" ocean.

So you can imagine how sad it sometimes is that we live in landlocked Indiana. Sure, we have our pool in the backyard, but it will never be as nice as the one in Florida. And yes, we could visit the beach at one of our many lakes...but it's not the same.

So when I want to bring a little beach to my little boy's Hoosier world, I find other ways; and this time it included a snack! Seriously, if you are having kids over for a day at the pool, or lake, or even a kids' birthday party, you've got to include these. They are as cute as they are yummy and they will go nuts for them!!

My boy loves his beach and ocean. Since we can only get him there 2 weeks every summer, I've got 50 other weeks in the year to nurture that love, and keep him as excited as he was when he stuck his toes in the sand for the very first time.

Sand and Surf Pudding Cups

Originally Posted on The Children's Museum of Indianapolis

1 (3.4 oz.) instant vanilla pudding mix

2 c. milk

1 c. vanilla wafer cookies, crushed

1 Fruit Roll Up

Teddy Grahams

Parfait Cups

Mini Umbrellas

Blue Food Coloring

 

In a medium bowl whisk together pudding mix and milk until smooth. Chill in fridge for 5 minutes to soft set. Remove and add food coloring until you get the desired color of blue you want. Carefully scoop into cups. Top with “sand” or crushed cookies. Cut fruit leather into 4 equal strips. Lay one in each cup. Add with a bear. Add umbrella. Chill in fridge for at least 30 minutes to finish setting.

*NOTE* Crushing the cookies are a great way for the kids to get involved. Simply put cookies in a Ziploc bag and let them pound away!

Happy 4th of July!!

Okay, so technically I'm a few days early, but this is my only post this week, so I thought it best to say Happy Birthday America today, and share something you could easily whip up in no time this weekend of your holiday celebration.

Do you love parfaits as much as I do? I'm kinda addicted. Anytime I can find a way to simply layer things into a pretty dish and call it dessert, I'm happy. They are truly one of the easiest things you can make, and really budget friendly for feeding a crowd too. You can make ingredients stretch a lot farther because you are using less in each one, therefore making more. 

Not to mention, this time of year, any sweet treat that doesn't involve baking is like icing on the cake to me! No bake desserts were invented for the summer months. And who doesn't love going to a party and having an individual dish, hands-friendly for walking, talking and eating all at the same time. 

I hope however you're spending the upcoming holiday weekend, you will be with those whom you love most, celebrating this terrific nation of ours, and everything the founding fathers had in mind all those years ago when they declared our independence, and created one nation under God for liberty and justice for all! 

Patriotic Parfaits

1 small box instant vanilla pudding
1 1/2 c. cold milk
Cool Whip
16 oz. container strawberries, chopped
1 pint blueberries
Vanilla Wafer Cookies

In a medium bowl whisk together milk and pudding mix until combined. Set in fridge for 5 minutes until soft set. In bottom of parfait cups or bowls, layer whole cookies, overlapping if necessary. Layer in pudding, strawberries, Cool whip, and blueberries. Repeat layers. Chill for at an hour to set before serving. *NOTE* For easy layering, place Cool Whip and pudding into plastic bags and cut off tip to pipe. The amounts of each you will need will depend on how big your parfaits are. I made 6 of this size.

All Things Pumpkin

The minute I flip the calendar from August to September it means all things pumpkin and apple are fair game. I know many people feel they are too used during this time of year, especially since Pinterest came along and it seems there are 1,000 new recipes featuring each every single day.

Well, no fear. I'm not going to inundate you with so many you feel like I'm running an apple orchard or pumpkin patch. But I would not be true to myself if I didn't feature my two autumn flavors in at least a couple dishes.

If I had to choose one, it would probably be pumpkin. (And not just because my nickname is "Punkin".) I was the kid who wanted pumpkin pie in lieu of a birthday cake. True story. And my child has been known to ask his Maa Ma (my mom) for the same thing. She makes a pretty mean pumpkin pie!

These are a simple dessert perfect any night of the week. They would be perfect for tailgating or a bonfire party too! But they are completely yummy and pretty enough if you wanted to serve them come Thanksgiving you totally could.

Fall means all things pumpkin and apple. They are what I crave this time of year (well, those and soup) and when that craving results in something this delicious, it makes me remember one of the few reasons I do enjoy autumn. 

Pumpkin Pecan Parfaits

1 (15 oz.) can pumpkin puree

1 (3.4 oz.) box instant vanilla pudding, unprepared

1 (12 oz.) tub Cool Whip

1/2 c. chopped pecans

1 c. granola cereal (I used one with pecans)

1/2 tsp. cinnamon, plus extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

In a large bowl combine pumpkin, dry pudding mix, 1 cup whipped topping, and spices. Mix well. Chill for 30 minutes to set. In large parfait glasses, layer pumpkin mix, granola, whipped topping and pecans evenly. Repeat layers, ending with pecans. Sprinkle with cinnamon. Chill until ready to serve. Makes 3 large parfaits or 5-6 small.

Shared on The Country Cook Sept. 19, 2014

Pumpkin at Very Good Recipes

Soul Food Saturday

Especially in the middle of summer you just want a sweet treat right now. As in mix it up and eat it, am I right? This one is just that. Some yummy chocolate and crunchy granola in a cup just for you! Sound good? Grab a spoon, it's time for dessert! 

Quick Pudding Parfaits 

2 small boxes chocolate pudding 

4 c. Half and half

4 c. Granola

In a medium bowl add pudding and milk. Mix to combine, until begins to thicken. Cover top of pudding with cling wrap to prevent skin from forming.(Directly on top) Refrigerate until set, approximately 5 minutes. Remove from chilling, remove cling wrap and stir to combine. Add approx. 1/4 c. of pudding to bottom of cup, then 1/4 c. of granola. Repeat with pudding, more granola, and final layer of pudding. Sprinkle top with granola. Repeat with remaining pudding and granola. 

Makes 4 very satisfying dessert cups. Use up the last of your granola and get creative with dried fruit or even whipped topping! Enjoy! 

No Bake Solution

This time of year I think we are all looking for more dessert options that don't involve our oven. The dreaded "I don't want to heat up the house" season is upon us, and I for one am looking forward to the challenge.

See, before I began this blog, I truly wasn't that much of a baker. I didn't enjoy, and tried to avoid it at all costs. But after getting more and more comfortable in the kitchen and using EMM has an outlet, I have become more of a seasoned baker, and my boys are very thankful for that. But there is still something inside of me that gets excited when I can find a no-bake alternative. They are so fun, so easy and perfect for the warm months. Sure, when it's the middle of October, the crisp autumn air moving in, it's comforting to pull a big pan of hot cobbler out of the oven. But when it's the middle of July, the sun is shining and eggs are being fried on the sidewalk, not so much.

This would be perfect for you next backyard barbecue or pool party. Cool and refreshing on a hot day, the flavors easily adaptable to fit your favorites. Not to mention, if your little ones are out of school for the next couple months (We have one more week, thank goodness!) this is a fun one to have them help with. Little hands could stir the pudding, put the blueberries on top...and of course taste test!

If you want to bake a pie when it's sweltering outside, my hat is off to you. But if you are like me and truly enjoy a no-bake sweet option this time of the year, this is just for you!

No Bake Blueberry Bliss

1 (10 oz.) store bought angel food cake "loaf"

1 (21 oz.) can blueberry pie filling

1 (3.4 oz.) box instant French vanilla pudding

1 3/4 c. milk

1 (12 oz.) tub Cool Whip

1/2 c. fresh blueberries

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. Refrigerate for 5-7 minutes until "soft set". Slice angel food cake in 1/2 inch slices. In a 8 x 11 baking dish, layer angel food cake slices (You might have to cut them to make them fit. Mine took 6 regular slices, 1 cut in half and 1 cut into thirds.) Pour half the pudding over angel food cake and spread evenly. Layer with half the pie filling and spread. Repeat layers once more, ending with pie filling. Top with Cool Whip. Spread evenly using a soft spatula. To form "peaks" like mine, lightly tap Cool Whip with flat side of spatula and lift up quickly. Sprinkle with fresh berries. Chill at least an hour before serving.

Shared on The Country Cook May 31, 2013
Shared on Make Ahead Meals June 3, 2013
Shared on Mandy's Recipe Box June 4, 2013

Soul Food Saturday #2

Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

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Make Your Kids Say "Ewww"...

Do you have anything planned fun planned for Halloween? A costume party? A classroom party? Maybe you are just like me and while you don't have a big gathering to attend, you still want to make the day as fun as possible for you little ones. And maybe like me you enjoy the fact that not only can you be the coolest mom ever with a sweet treat, but you also get a little thrill of totally grossing them out! If this is the case, then why not have something easy to make, fun to say and yummy to eat waiting on them after school on Halloween? Can you imagine the kiddies walking through the front door asking "Mommy, can we have a snack?" And you answering with "Sure, I've some worms in dirt for you." The looks of horror on their faces would be priceless (In fact, you might want to have the camera ready!) This is actually something I remember eating as a kid at our church Halloween party, and it was always so much fun! Eating something that sounds so gross always makes it taste better! Let's face it, with kids (especially boys) the more gross something sounds, but tastes great, the more they will love it! So, if you are looking for a entertaining, yet simple dessert for Halloween night when the ghosts and goblins stop by to say "Boo", I've got you covered!

Worms in Dirt
1 (3.4oz) package instant chocolate pudding
2 c. cold milk
1 (8oz) tub Cool Whip
1 (16oz) package chocolate sandwich cookies
Gummy Worms (I used the sour variety)

In a large bowl, combine pudding and milk. Whisk constantly for 2 minutes. Allow to set in fridge for 5 minutes. In a large plastic bag, add cookies and crush with a rolling pin. When pudding is set, add Cool Whip and half the crushed cookies. Stir well until mixture is all the same color. In small plastic cups place 1 TBS remaining crushed cookies. Spoon pudding mixture into another plastic bag, and cut corner off to make a pastry bag. Pipe pudding into plastic cups, filling about 3/4 the way. Top each with about 2 TBS remaining cookies and gummy worms.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Oct. 23, 2012
Shared on Lady Behind The Curtain Oct. 24, 2012
Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Kids at Very Good Recipes
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