Birthday Sweet Treat

 Yes, we have a special birthday to celebrate in our house. Mommy turned the big 4-0  Saturday! Actually we do birthday months in our family, so I've been celebrating for about 4 weeks now! Plus my mom's birthday is just 8 days before mine, so it's basically been 2 weeks of cake, great food, shopping, balloons, presents, and of course lots of love! 

I am a firm believer that you don't have to have cake on your birthday if you prefer something else. It's your special day and you can choose the sweet treat you get! Alex and I have both been known to ask mom to make us pumpkin pie on our birthdays. One of my favorites (and what I've gotten the past couple years) is mom's peach custard pie. One year Alex asked for root beer floats. We've done cupcakes, cookies, cookie cakes...whatever the birthday boy/girl requests. 

I love fluff salads so much, it was only appropriate to share this with you around my big day. It is super simple for any night of the week but I thought it would be a terrific addition to an Easter menu too. Our holiday tables always include one or two of these "salads" and this new banana split variety is over the top! 

Some fluff salads can definitely be served as a side dish, and that is why my Grammy always made them at the holidays. They were basically a creamy fruit salad, and then you could still eat dessert too. However this one tastes so much like a banana split you will definitely want to save it for the end of your big meal. 

It's got the bananas, the pineapple, the chocolate, the whipped cream, the cherries and the nuts. Every single ingredient in the ice cream shop classic, in every single spoonful! 

I used walnuts but roasted peanuts or pecans would be delicious too! I get a lot of reader comments about wanting to use real whipped cream instead of Cool Whip. First off, you can do whatever you want, I will never know. But in my experience, salads like this don't set up as well with the real stuff. Just MY opinion, not holy grail or anything! 

I thought I would be more bothered by turning 40, but I'm truly not. It's only a number, and like I told someone when they were teasing me about turning 30, each decade comes with blessings! In my 20's I graduated college, got married and become a mom. And then in my 30's I found a career I could do from home while raising my son, become a mommy for the 2nd time when I never thought I would. I was 35 when our miracle baby came to us! So I am excited to see what wonderful things are in store for this next chapter! And you know it will definitely have some delicious food along the way! 

Banana Split Fluff

1 (3 oz.) box instant banana cream pudding

1 (20 oz.) can crushed pineapple, undrained

1 (8 oz.) tub Cool Whip

1 (16 oz.) jar maraschino cherries, drained and halved- save a couple whole for garnish

1/2 c. chopped walnuts, reserve a few for garnish

1 c. mini marshmallows

2 bananas, sliced

Chocolate Syrup 

In a large bowl, combine dry pudding mix and undrained pineapple. Mix well. Fold in Cool Whip, walnuts, marshmallows and cherries. Chill for 2 hours. Fold in bananas. Drizzle with chocolate syrup and top with extra walnuts and cherries. 

Shared at Weekend Potluck

Happy Memorial Day

The gateway to summer has finally arrived! All things sun, sand and surf are here for the next few months, and our family is rejoicing! Even if summer vacation is going to look slightly different this year, it is still summer and we are going to enjoy every single second

Before we get to all things fun this Memorial Day weekend, let us always remember those who gave the ultimate sacrifice so we can gather together in freedom. Always honor those brave men and women who stood up and said "not on my watch" and did the job most of us aren't brave enough to even consider, let alone do. The true heroes are the reason we have this holiday, and defending our American ideals are the most generous gift they could give us.

If you are planning a Memorial Day cookout, picnic or just supper at home, I've got a terrific no bake, cool, creamy sweet treat for you. Ya'll know how much I love a tasty fluff salad, and this is the ultimate one! Not only did my family love this, but I also made some for a family I took a meal to recently, and they raved about it! So, it's been taste tested by two different houses just in time for your holiday, and summer feast plans!

Chocolate, cream, marshmallows...it's a party in a bowl! Everyone young to old will be licking their spoons and asking for the recipe!

I hope you and your family have a fun kick-off to summer and find a way to salute those who gave everything they had for us. Add in something delicious to eat, and that's the icing on the cake!

Cookies & Cream Fluff

1 (3.4 oz.) box instant vanilla pudding

1 1/2 c. milk

1 (8 oz.) tub Cool Whip

1 (19 oz.) package chocolate sandwich cookies

1 (10 oz.) bag mini marshmallows

In a large bowl, whisk pudding mix and milk. Chill until soft set. While chilling, place cookies in plastic bag (reserve a couple for garnish) and crush using rolling pin or heavy bottom skillet. When pudding set, fold in Cool Whip, cookies and 1/2 bag of marshmallows. Break apart the 2 cookies you saved into bigger pieces and place on top. Cover and chill until serving. 

Inspired by Crazy for Crust
Shared at Weekend Potluck 
Shared at Meal Plan Monday

My Boy Is Home

Like so many of you, we are facing a month off school. Welcome to the world of Covid19. I am NOT dedicating an entire post to this scary time, the cause, the hysteria, the fear. We are all getting inundated with that 24/7. But I am offering what I do best (at least in the blogosphere)...food!

For those of you who follow me on Facebook, I announced yesterday that for the next few weeks (Monday-Friday) every day at 9am EST, I will be sharing a kid friendly recipe to help get your kids into the kitchen and engaged. I love using food to teach things like math, and kids get such a great sense of accomplishment when their little hands help make something they get to eat.

My son's high school is actually doing remote learning every day from 8:30-1, which is different from e learning. Many are utilizing that method, and our biggest school corp in the city is unable to do any of that (too many kids without devices or access to internet). So while many of our kids are still learning during this mass shut down, others won't. So I thought maybe cooking would be a fun way to get them learning, and they might not even notice.

I've actually been waiting to share this recipe until closer to spring and warm weather, but I decided it would be a fantastic one to post now. Only 3 ingredients, it's a great one for the kids to help with. Don't worry about making them as pretty as mine! Let them measure, mix, assemble. If they are too little for any that, they love to watch and taste test!

I am very blessed to be in the position to be home with my kids; and having the oldest home for the next month makes me smile (not the circumstances, of course, but getting to hug his neck more) My heart goes out to all of you scrambling to figure out childcare.

There isn't much I can do to help, but I thought maybe a simple, fun and yummy activity to fill some of the day might put a smile on faces when we need it most.

Easy Strawberry Mousse

12.5 oz. frozen sliced strawberries, thawed or fresh
1/2 c. white sugar
1 (8 oz.) tub Cool Whip, 1/4 cup reserved

Place berries and sugar in food processor. Pulse into a puree, with small pieces remaining. Pour into large bowl. Reserve 1/2 cup. Fold in Cool Whip. Divide 1/2 cup puree evenly among 4 dessert cups. Divide mousse mixture into cups. Chill several hours to set. Top with extra Cool Whip.

Only 177 Days to Go

Whew. We did it. We survived the first week of school. HIGH SCHOOL! Okay, so it wasn't a full week, but hey, it still counts! And yes, that countdown above is how mommy is coping! I know exactly how many days until Labor Day, Fall Break, Thanksgiving, Christmas, Spring Break...you get the picture. I miss my boy!

But when the weekends roll around, it's still summer in our house! I'm still going to plan outdoor fun, and soak up every last bit of the warm, sunny days because this is Indiana and the minute the calendar says September, you never know what's going to happen!

There are still plenty of cookouts to have, and you're going to want to take this to your next one! Sure, it makes a terrific no bake, simple dessert, but in this family, it's a side dish. Let me explain. When I was growing up, my Grammy always had at least one "fluff salad" dish at holidays or big gatherings. Why was something so sweet called a salad? Two reasons. 1. Most of the time they contained fruit. 2. If she called it salad, we could eat it with the meal, and still have pie when we were done. It's all about optics!

In that spirit, I almost always serve my fluff dishes as a side dish, including this one. All the flavors of a favorite summer time beverage rolled into a delicious, gorgeous sweet treat that will be a huge hit, no matter how you serve it!

Cherry Limeade Fluff

15 large marshmallows
8 oz. cream cheese, softened
1 lime, juiced
16 oz. jar maraschino cherries, halved
1 small box cherry Jello
1 (29 oz.) can mandarin oranges, drained
8 oz. tub Cool Whip
 1 1/2 c. Cherry 7-Up

In a saucepan over medium heat, combine soda and marshmallows. Stir until marshmallows are melted and mixture is combined. Set aside. In a separate bowl, use an electric mixer to combine cream cheese, Jello and lime juice until smooth. Stir marshmallow mixture into cream cheese mixture until well combined. Gently fold in cherries and oranges. Cover and chill overnight. When ready to serve, add Cool Whip and stir well. 

Inspired by The Country Cook
Shared at Weekend Potluck

Mr. E Turns 44

Today is a BIG deal on the blog. Not only do I have a terrific dessert for you, I actually baked it!

Look, I am the first to admit I am not a baker. It just doesn't make me as happy as "regular" cooking. Now, yes I can make a mean muffin, and I will bake every once in a while, but if there is a dessert served in this house my family knows it's going to be something no baked, a fluff, or store bought. Oh, okay, I'm pretty good at those pre-sliced cookies too.

But for a special day, and a special request from my special someone, I threw on my big girl apron and made it happen!

Here is the scene. We were driving home from FL. Oh, and for those who don't know, we drive straight through...all night...which usually ends up being about 22 hours in the car, with stops for gas and food. We have been blessed with 2 boys who are amazing travelers, and Mr. E doesn't mind staying up all night. I will drive if he needs me to, but usually he does it all, with my co-piloting and helping to keep him awake...until I snooze a bit.

Anyway, we were in about hour 17...the boys were sleeping and it was just him and I. I have to be honest, I actually enjoy those times. We talk. We enjoy the scenery. We make fun of other drivers. And usually we get a little slap happy and end up making each other laugh so hard we cry.

That's when I asked him what kind of dessert he wanted for his birthday. In our house, you can have anything you want for your special day. It doesn't have to be cake. Alex and I have both been known to ask my mom for her pumpkin pie. And one year Alex requested root beer floats.

I had already asked his parents to come over for a cookout since his birthday was on a Saturday this year, and planned the menu, all he needed to do was decide which sweet treat he wanted. It didn't take him long to tell me..."I want a cold, orange cake, that is creamy and has mandarin oranges on top."

"Okay....sure...I will get right on that." That was my first thought. But with the rest of the drive I brainstormed and by the time we got home I had a plan.

Well, I have to admit, I hit a home run with this one. He said it was EXACTLY what he wanted and everyone thought it was delicious! I was pretty proud of myself. It is a pretty tasty, cool end to any summer meal!

Tropical Orange Cake

1 (15.25) oz. white cake mix

1 (11 oz.) can mandarin oranges, reserve juice, save a few for top

Water, combined with juice- enough to make 1 cup total

1/3 c. vegetable oil

3 egg whites

1 (8 oz.) tub Cool Whip

1 (3.4 oz.) box instant vanilla pudding

1 (16 oz.) can crushed pineapple

1 1/2 c. sweetened shredded coconut

Preheat oven to 325. Grease and flour a 9x13 pan. In a large bowl combine cake mix, egg whites, oil and 1 cup juice/water mix. Beat with electric mixer on medium speed until combined. Turn to high speed and beat 2 minutes more until creamy. Fold in oranges. Transfer to dish. Bake for 35 minutes or until toothpick comes out clean. Place on wire racks to cool. In a medium bowl combine pineapple and pudding mix. Fold in Cool Whip. Add 1/2 c. coconut. Stir well and chill until ready to use. When cake cool, top with frosting, spreading evenly. Sprinkle with remaining coconut and  garnish with oranges. Cover and refrigerate 24 hours before serving. *NOTE* READ the directions on the box for your type of pan and cake mix. I used a glass pan, hence more cooking time. You want 1 cup TOTAL liquid between the reserved juice and water. Measure how much juice you have and add enough water to make 1 cup. 

Shared at Weekend Potluck

It's The Most Wonderful Time of Year

Another Turkey Day is in the books. I hope yours was tasty and filled with love and blessings. 

But now, without further adieu...it is time for my most favorite time of year. I absolutely love Christmas. The entire season. Everything about it. Always have. But now with my boys, it is even more magical. Plus, I've passed that love onto both of them, so it's a terrific thing to see my excitement in them too. And you know with a 15 month old in the house, ours will be even more special this year.

I realize for many it is a very stressful time of year, and I respect that. But for me, I try really hard to prepare so I can truly enjoy every minute. All of my presents are bought and wrapped. I'm currently working on Christmas Cards and they will be ready to go before long. I have menus written out so I know exactly what I need to make and when. I know, I know. How they heck do I stay that organized? I don't know. It's just in my blood I guess. My mom has been done shopping since September! 

One way I can pass a little of that organization onto all of you is to have some holiday inspired recipes ready to go for you to turn to when you're ready to start planning your menu. 

Who doesn't love a great "fluff" salad? They are always a huge hit, and there seem to be a million varieties out there. So why should this one make an appearance during your Christmas celebration? Two reasons really. 1. The color & flavor. Red and cherry just say holidays. 2. It has to be made the night before! So it can be chilling in the fridge, waiting on you! Make ahead dishes are always a welcomed friend during busy holiday meals. 

Even if you aren't a total Christmas fanatic like me, I do hope you can find some magic and joy in the hustle and bustle of the season. Don't blink..it will be over before we know it!

Cherry Fluff

2 boxes cream cheese, softened

1 cup crushed pineapple, drained

1 (10 oz.) jar maraschino cherries, drained, cut in half, juice reserved

2 heaping cups mini marshmallows

1 (8 oz.) tub Cool Whip

In a large bowl beat cream cheese with electric mixer until fluffy. Add cherry juice. Beat a few more times to mix. Add pineapple and cherries. Mix well with a spatula. Fold in marshmallows and Cool Whip. Cover. Chill overnight.

Shared at Weekend Potluck

It's A Rut...Or Is It?

We all get into cooking ruts. Been there done that. But sometimes it isn't even a rut. It is just something you like so much, you crave it; and when you get the chance you are going to eat it.

We have found ourselves in one of these "ruts", but not when it comes to what I am cooking at home. This rut is when we go out to eat. Saturday evenings are when we usually go to church, and if the budget (and the baby's mood) allows it, we grab a bite to eat afterward. It is our little tradition.

Lately we have found ourselves gravitating towards one cuisine...Chinese. Well, and buffets. Let's see, in the last month we have visited our favorite Chinese sit down restaurant, our favorite Chinese buffet, and this past week a KFC buffet. But that's not all. We've also had some Chinese take out at home, and homemade too. 

So this past weekend when the trend continued we all made the comment "Max is going to think all we ever eat is Asian food....and at buffets." LOL It's kinda true at this point in our lives. 

When we were at the Chinese buffet last week, they had a new creamy fruit salad I fell in love with, and I had to recreate it at home. Luckily it was super easy to figure out.

This would be perfect for your Easter meal, and pretty too! The colors remind me of springtime. And what's Easter without a tasty fluff on the table?  Or it's so easy, you can whip up a batch for supper later too. 

Ruts are sometimes hard to climb out of. But there are times when we are perfectly happy in our rut, and that's okay too! 

Rainbow Fruit Fluff

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can crushed pineapple, with juice

1 (15 oz.) can fruit cocktail

1 (3.4 oz) box instant pistachio pudding, dry

1 tub Cool Whip

2 1/2 c. fruit flavored mini marshmallows, extra for top

In a large bowl combine crushed pineapple and dry pudding mix. Mix well. Fold in Cool Whip. Add oranges and fruit cocktail. Stir well. Gently fold in marshmallows. Chill for at least an hour before serving. Add extra marshmallows to top.

Turkey Day, Made Easy

So, I can't lie, I am not on the hook for hosting Thanksgiving. In fact, most years I'm not. In the 13 years we've been married, I've only had to worry about cooking on Turkey Day twice. Why? Because we live 20 minutes from both my mom and mom in law, and they both have our family over on the holiday.

But just because I am not having a huge crowd over to my house doesn't mean I can't appreciate the need for some easy dishes to fall back on. One because I have hosted and know the stress that can go into preparing the biggest meal of the year. And two, this is what I do. I try to find ways to help your holiday cooking be more simple and less stressful each year.

This recipe is actually something I've made for years now, and we enjoy all autumn long. Seriously, as soon as the calendar says October, you can find me in the grocery store aisle looking for canned pumpkin. (By the way, if you live near an Aldi, their pumpkin is a "seasonal item" they only carry for a few months, but is ONLY $.89 per can! You won't find it cheaper anywhere else!)

So not only can you whip this up quickly, it's also totally adaptable for a few or a house full, plus it's 100% budget friendly!

I love a good pumpkin pie, but if I'm being honest, I don't need the crust. Give me the filling and some Cool Whip and I'm a happy girl. In fact, when I was little my grandma would take the extra filling she had after her pies were made, put it into custard dishes and bake it just for me.

This will be our first Thanksgiving since Grandma passed, and I felt it was time to revamp this recipe a bit, and bring it back to the blog (it's been 5 years since I first shared it) in her honor. Every time I make this, I am transported back into her kitchen with those little glass custard dishes and her saying " Geez Punkin (that's me), do you want a little pumpkin with your Cool Whip?" Yeah, I'm that girl. Pile on the topping!

If you are hosting Turkey Day this year, give yourself a much needed break and add this to your dessert menu. Sure, bake some pies too, by all means, but cross one or two off the list, replaced by the easiest recipe you'll make this holiday!

Pumpkin Fluff

2 (15 oz.) cans pumpkin 

2 small boxes instant vanilla pudding, DRY do NOT add milk

2 (8oz.) containers Cool Whip

1/2 tsp. cinnamon, extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

In a large bowl whisk together pumpkin and pudding mix. Fold in one container of Cool Whip. Add spices. Stir well. Chill for at least an hour before serving. Garnish with extra Cool Whip and cinnamon. 

Shared at Weekend Potluck

From Our Family to Yours...

I can't believe we only have one week left. That's right, only 7 more days until the most magical day of the year is upon us. Are you caught up in the holiday hustle and bustle? Are you done and able to take a minute and enjoy the sights and the sounds of the season? Either way, this next week will no doubt go by in the blink of an eye. 

Since we begin Christmas vacation from school today, I will be taking next week off to spend with little man and get every last drop out of our holiday as I can. I will be back the week of New Year's to share a great appetizer for your New Year's Eve bash; but until then, I thought it would be best to leave you with a simple, yet totally inspired Christmas dessert. 

Candy canes at Christmas are like jellybeans at Easter. They are truly this season's mascot candy. And now you can have the same flavor, in a super simple, yummy sweet treat you can easily add to your holiday menu! It could easily be made for a few or a lot, and your guests will love it! 

I hope this is your most magical holiday season to date, and you get to spend it with those whom you love most in the world. From our family to yours...

Merry Christmas!!!

Candy Cane Fluff

24 large marshmallows

1/2 c. half and half

1 tsp. vanilla

1/4 tsp. peppermint extract

1 (8 oz.) tub Cool Whip

Red Food Coloring

Crushed Candy Canes

Combine half and half and marshmallows in a medium saucepan over low heat. Cook, stir constantly, until marshmallows melted and mixture is combined and smooth. Remove from heat. Add vanilla, peppermint and food coloring. Chill for 10 minutes. Fold in Cool Whip. Top with crushed candy. Chill until serving.

Shared at Weekend Potluck

 

Happy (Almost) Thanksgiving!

You've got 24 hours people! I hope the turkey is almost thawed, the menu is planned and the house is cleaned because they are coming! Your guests and their big appetites will be knocking on your door, ready to make more holiday memories.

Have you got the entire meal planned out? Prepped? Maybe even some of it cooked ahead? If so, high *5* to you! That is how I like to do it too! But maybe a few of you are still looking for one more dish to add to your Thanksgiving feast. Or maybe you aren't hosting, but instead need something to take with you that is both easy and travel friendly. If either of the latter apply to you, your friendly EMM is here to help!

Thanksgivings of my childhood were always spent at my Grammy's in Pennsylvania. These are meals that still live in infamy to this day. We are talking about her cooking and baking for up to two weeks before, and putting out a meal fit for a king. The first time I ever took Mr. E to one of these holidays, while we were still dating, he could not believe the amount of food. It was normal to all of us, impressive yes, but what we had come to expect. But 15 years later, he still tells our son the story about how it was more food than he had ever seen on one table; and how he ate so much he literally could not move after. 

Those holiday meals always included our favorites she knew we loved, plenty of sides, and always at least one "sweet salad" as I like to call it. You know the ones. They are sweet enough for dessert, but you serve them as a side, call them a salad, and then you can still have pie for dessert. 

In that spirit, I knew this would be the perfect recipe to share today. I've been wanting to try it for a while now, but figured Thanksgiving Eve was the most appropriate time. Not only will it look beautiful on your table tomorrow, it includes one of the ambassadors of Thanksgiving foods...the cranberry! 

You could easily whip this up tonight and just let it chill until it is time to eat tomorrow, or grab it and go before you walk out the door.

Those Thanksgivings I remember with such love, and happy memories will always be the ones I try to emulate now with my family. And while I may not have the Pennsylvania snow, or Grammy's mad baking skills, I can include things like this on my menu, and eat with a smile.

Cranberry Fluff

1 (12 oz.) bag fresh cranberries

1 (12 oz.) tub Cool Whip

1 c. crushed pineapple, drained

1 large Red Delicious Apple, chopped

1 c. sliced red grapes

1 c. chopped pecans, a few for garnish

2 c. mini marshmallows

1 c. white sugar

In a food processor, pulse cranberries until finely chopped. Transfer to a bowl. Add sugar. Stir. Chill for 2-3 hours. Add pineapple, grapes, apple and pecans. Stir to combine. Fold in Cool Whip and marshmallows. Chill for at least 1-2 hours to set. Garnish with extra pecans. *NOTE* I like to leave the skin on my apple because 1. the red color is pretty and 2. it helps to keep it from browning.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Recipe from Six Sisters' Stuff

Thanksgiving Planning

Have you started yet? If not, don't worry, I'm sure most haven't, but as we've already established, I'm a planner. With a capital P. Not to mention, I have to plan ahead so I can share yummy ideas with all of you , in time so that you can plan!

I have to admit, the family isn't complaining about all the planning and recipe testing. It kinda makes November one month long feast. Which is actually kinda funny since I don't cook on the actual holiday! Well, okay, that's not completely true. I usually do have to take something with us to our family gathering(s), but I'm not in charge of the huge meal. I have been before. I have been the one prepping food for the whole week, while the turkey defrosts in the fridge, but it just isn't normally how it works out. So really, the fact that I try to come up with a few things that might work for your holiday, is a big advantage to my boys!

My favorite thing on Thanksgiving is pumpkin pie. The end. No contest. But...it has to be my mom's pumpkin pie. Sure, I like others, but I will never enjoy any of them as much as hers. Hence why even though she makes it on Turkey Day, we demand she make it again on Christmas Day as well. We can't get enough of it. In fact, both myself and my child have been known to request it instead of cake on our birthdays. Yes, it is that good.

So you can understand why I don't have a recipe for it on the blog, nor will I ever. I won't make it. She does. That's all I need. But I still want pumpkin desserts in my life, so I find other ways. These came out of my recipe for pumpkin fluff, taken to the next level. Add some easy mini pie shells, and you have a party on a plate. Plus, you could easily make a ton of these if your Thanksgiving crowd is a big one. They truly are the perfect little holiday bite.

If you have began to plan your menu for the big day, I applaud you. If you are more the "wait until the last possible minute" that's okay too...we will get through it together!

Mini Pumpkin Tarts

1 box (2 count) refrigerated pie crusts

1 (15 oz.) pumpkin puree

1 (3.5 oz.) box instant vanilla pudding

1 c. Cool Whip, extra for garnish

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

Cooking Spray

Preheat oven to 450. Allow pie crusts to come to room temperature. Using a 2 inch cutter (cookie cutter, glass, etc.) cut out circles from dough. (You should get between 12-18) Spray muffin tin with cooking spray. Place a dough circle in each one. Spray again with nonstick spray. Bake for 8 minutes until golden brown. Cool on wire rack. In a medium bowl combine pumpkin, pudding mix (powder only), and 1 cup Cool Whip. In a small bowl combine cinnamon, ginger, cloves and nutmeg. Add 1/2 tsp. of mixture to pumpkin. Stir well. Scoop about 1 TBS of mixture into cooled pie shells. (I use a cookie scoop) and sprinkle with extra spice mixture. Chill until serving. *NOTE* When baking shells, they might bubble up in the middle a bit. When you remove them from the oven, carefully press down in the middle with the backside of a spoon to reshape. Don't worry if they break a little, the filling will cover it up, just make sure you don't break through the bottom.  You will also have to do more than one batch of shells to use all filling.

Shared at Weekend Potluck

Jump on the Pumpkin Bandwagon

Pumpkin Spice is everywhere....in every thing! From chapstick (yep I saw that) to coffee creamer, cupcakes and candy...tis the season! Now, I'm not complaining because I have yet to find something pumpkin flavored I didn't like, so I figured why not jump on the bandwagon?

I know many of you share my love of all things "no bake" during the hot summer months, but who says that convenience has to end at Labor Day? I say let's carry it right on through to fall, after all our schedules aren't any less busy, so why not make dessert something we can whip up in no time? Plus, there are still going to be days that are warm enough we don't really want to bake anyway.

Parfaits are a great no bake treat when you don't have much time, but want to impress. Layer anything into a nice dish or glass and it looks so fancy, nobody will care it only took you about 20 minutes!

A couple notes about this recipe. One, if you make your own granola, of course use that instead. I was going for all out help from the store. Secondly, if you can't find the pumpkin spice pudding (it's a seasonal thing) you can easily substitute vanilla, and add pumpkin spice to taste.

I'm all about welcoming fall in the most delicious way, and if that means I need to find more ways to fit pumpkin into recipes, well I'm okay with that too!

Pumpkin Spice Parfaits

12 oz. bag granola with raisins and almonds

1 small box (4 serving) pumpkin spice pudding

1 1/2 c. milk
1/4 tsp. pumpkin pie spice

Cool Whip
Ground Cinnamon

Combine pudding mix and milk in large bowl. Whisk well. Chill for 10-15 minutes to set. Open bag of granola. Add pumpkin pie spice. Shake well.  In parfait cups, place a couple TBS granola. Top with a couple TBS pudding. Continue layers.Top with Cool Whip. Sprinkle with extra granola and cinnamon.

Shared at Weekend Potluck

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

Another Sweet Side Dish

So...I need a vacation from my vacation. You know how it is. You come home after being gone, and you hit the ground running, trying to get back into the swing of things, you blink and a week has gone by and the laundry still isn't caught up, you still aren't 100% unpacked, and you feel like you've been going nonstop--totally cancelling out the two weeks of rest and relaxation you just had. Yep, that's where I'm at.

Plus, we had some added stress to our return. We had a death in our family, and we had to break to the news to our son that his teacher from this past school year had also passed away after a battle with cancer. It was a very sad week in our house. Alex loved Mr. Thorn, and when he became ill back in April, and had to leave the classroom for the rest of they year, he was crushed. But nothing could have prepared him for when we had to tell him back in June just how sick Mr. Thorn was, and then when we had to tell him his suffering and battle was over because God had called him home. Having to share with a 10 year old such devastating news (plus the added death of my husband's great uncle) was not how I wanted to spend the first few days post-vacation. But such is life, and we are now entering into a new, hopefully better week.

But you can see why I might feel like I've been going 100 mph since we got back, in every direction, with a million things to do. So cooking and blogging has kind of had to take a back seat. However, I did manage to make this new treat and just had to share.

I was making breakfast sandwiches and wanted something light to go with them. I wasn't in the mood for any of the "normal" things I serve with them, and then I remembered this recipe I had seen. Ya'll know how much I love these sweet salads I can call a side dish and be done with it. Plus, a little creamy fruit salad seemed appropriate as a breakfast for supper thing.

I am slowly but surely returning to normalcy around here. Or at least trying. In the meantime, I'm so thankful for quick and easy dishes I can whip up, we can enjoy, and then I can share with all of you.

Pineapple Fluff

Inspired by Southern Bite

 2 (20 oz.) cans crushed pineapple, drained well

8 oz. block cream cheese, room temperature

1/2 c. powdered sugar

1 tsp. vanilla

1 (8 oz.) tub Cool Whip

1 1/2 c. chopped walnuts, reserve a few for garnish

In a large bowl combine drained pineapple, cream cheese and vanilla. Stir until mixed well. Fold in Cool Whip until combined. Add powdered sugar and walnuts and stir again. Scoop into parfait glasses or dishes. Garnish with extra walnuts. Chill several hours before serving. 

 

 Shared at Weekend Potluck

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.

Happy Memorial Day!

The gateway to summer holiday is here! I'm sure for some of you, your Memorial Day weekend has already begun with a 4 day vacation from work. Lucky you! I know some schools around here are having their last day of classes today. Lucky them! 

But even for those of us who don't get a 3 or 4 day weekend, and have to go back to school on Tuesday, we can all agree on one thing. This weekend is about more than cookouts, barbecues, pool parties, and great food. It's about remembering those who have served, fought, and given the ultimate sacrifice to insure we can all enjoy the freedoms we do every single day. 

However, many of us include great food in our celebrations this weekend, so as your place for all things yummy, I had to be sure I had something to share! 

No matter what you've got cooking this holiday, you're going to need something sweet to end the meal with. But nothing too complicated! The host/hostess should have the time to enjoy the party too! Not be in the kitchen the whole time! 

How about a dessert that takes almost no time, and can even be made ahead? Not to mention as pretty as it is delicious? I've got just the answer! 

Be sure to take a minute during all the fun this weekend to reflect on all those brave men and women who gave their lives so we can rejoice in our liberties and proclaim "Let Freedom Ring!!"

Cherry Cheesecake Parfaits

1 small box instant cheesecake pudding

1 (20 oz.) can cherry pie filling

1 c. vanilla wafers, crushed

1  (12 oz.) tub Cool Whip

1 1/2 c. cold milk

In a medium bowl whisk together milk and pudding mix. Chill for 5-7 minutes to set. Layer ingredients into parfait cups or dishes: Cookies, Pudding, Pie Filling, Cool Whip. Top with an extra cherry. Chill until ready to serve.

Shared on The Country Cook May 22, 2015

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

No Straw Required

I am not a huge alcohol drinker. Sure, I enjoy the occasional drink now and then, but they really come few and far between. I don't enjoy wine like 99% of my friends, and there is only one or two beers I can stomach. I'm more of a "fruity drink with a an umbrella in it" kinda girl; and one of my favorites, the pina colada, was my inspiration behind this new dessert.

This was actually what I made when we celebrated Easter with my parents. With two families so close, it's great to be able to see everyone on holidays, but it also requires so logistics so we don't feel like we spend half the day in the car driving. So for the past couple years, it's been easier for us to see my parents on Good Friday and then my in-laws on Easter. It allows us to spend quality time with each side without having to leave in the middle of the fun.

My mom was taking care of the main course (her famous beef n noodles) and side dish (her also famous coleslaw) so I volunteered to make dessert. But before we were headed out there in the late afternoon, I had a busy day with my little man planned. He was home from school, we had eggs to dye and other fun things to do. Needless to say I didn't want to be in the kitchen for most of it.

Luckily, this cake almost makes itself. Almost. Seriously though, if you can stir and pour, you can do this. Plus, it is prepared in a couple separate steps, so while it cools, you can be doing other things too. It is so moist, so sweet and bursting with those pina colada flavors I love so much. It's perfect for warm weather too, because it's delicious while still being light.

If you're looking for a sweet treat for your Memorial Day cookout, keep this one in mind. Your guests can enjoy some libation flavors with no straw required!

Pina Colada Cake

1 box angel food cake mix*

1 (20 oz.) can crushed pineapple, undrained

1 (12 oz.) tub Cool Whip

1 1/4 cups sweetened coconut, divided

Preheat oven to 350. In a large bowl combine cake mix and pineapple with juice. Mix well. Pour into an ungreased 9x13 baking pan. Bake for 30-40 minutes until toothpick comes out clean. Cool on a wire rack completely. When cool, sprinkle cake with 1/2 cup coconut. In a small skillet over low heat, toast other 3/4 cup coconut until browned on edges. Top cake with Cool Whip over coconut layer. Sprinkle top with toasted coconut. Chill until serving. Refrigerate leftovers. *NOTE* You will NOT add the other ingredients the cake mix calls for.

Shared on The Country Cook May 23, 2014

Pineapple at Very Good Recipes 

  

Childhood Lunchbox Treat

When I was a kid, I preferred a packed school lunch to a cafeteria one. I wasn't a picky eater, and some days I would eat what they were serving, I simply enjoyed things my mom would send for me more. And one of the things she would treat me with, which to this day I still love, were Twinkies.

The spongy cake, the sweet creamy center. Oh, I can taste them now. Yes, we were those people when they stopped making them last year. A phone call of desperation went out to my husband, he stopped at the store, and when he came home that night he had 7 boxes in tow to last us until the crisis was over.

I love these snack cakes so much my brother even got me a Twinkie baking set for Christmas so I can make my own any time I want! So, I might be a little obsessed...no judging!

So when I came across this cake I knew it would be one we would gobble up! Sure, the base is made with a pre-made cake, but don't let that fool you into thinking it's not pretty enough for guests. In fact, if you are looking for something for Easter dessert, I think this would be perfect. It's rich, so it can really stretch to feed a crowd because every one will only want a small piece! But on a holiday when the sweet tooth is taking over, it will certainly satisfy!

Who knew a lunchbox treat from my child hood could be transformed into a decadent dessert my whole family would love. And since there is fruit on the top, that means I can feel less guilty about eating a whole box, right??!!

Blueberries n Cream Cake  Inspired by Mr. Food

1 box Twinkies (see note below), sliced lengthwise

1 (21 oz.) can blueberry pie filling

8 oz. cream cheese, softened

2 cups powdered sugar, sifted

2 (8 oz.) containers Cool Whip

1/4 c. almonds, finely diced

In the bottom of a 9x11 baking dish, place enough sliced Twinkies to cover and fit. Cut to fill entire bottom if necessary. Combine cream cheese and powdered sugar in a large bowl. Beat with an electric mixer, on low speed, until creamy. Fold in 1 container Cool Whip. Spread over Twinkies. Pour pie filling over cream cheese layer. Spread evenly. Sprinkle with almond chips. Chill 2 hours. When serving, garnish with extra Cool Whip and more almond chips. *NOTE* You will more than likely not use the entire box of Twinkies, so slice as you go. I used 6 total.

Shared on The Country Cook April 11, 2014

Spring, Easter and Bananas

On any given day I have about a million things going through my mind at once. I think this is pretty typical for all mothers out there. We are constantly juggling about a hundred things, all the while thinking about the next hundred coming around the bend. But even when it comes to food, and the things I'm going to blog about, I try really hard to stay ahead of the curve by always thinking about the next thing. And sometimes when I least expect it, fate will step in and decide for me what is to come next. 

This was the case the night I first saw this recipe. I was actually sitting on the laptop clicking back and forth between Facebook and here, trying to work on blog posts, but being easily distracted by the other. I was also working on my menu plan, ideas for new recipes to try, thinking about the next holiday/event that I should be focusing on...you see...a hundred different thoughts all jumbled in one tired mommy brain. And that's when a friend posted a link to this recipe saying she had just made it and it was fantastic. 

Well, anything with the words banana and cream has my attention immediately. But on this night, it really caught my eye because I had a bunch of bananas in the kitchen that needed to be used, and one of the things I was thinking about was what new recipe I could do using them. No joke! (Fate and kismet are funny things, huh??!!)

So the next day I made it, we loved it and I sat down to blog it; and that's when the train of thought once again jumped the tracks. While editing the photo I got to thinking what a pretty pastel yellow it was and how it really looked like spring in a bowl. And then that made me think what a great recipe it would be to make for an Easter dinner or even brunch. Or maybe even a bridal or baby shower! So yes, one little recipe had me thinking about spring, Easter, and bananas all at the same time! 

If you like Banana Cream Pie, you're going to love this! It's all the same flavors, but in a creamy, delicious salad. Plus, it's a great one for a crowd because where a pie might feed a few people, you can really stretch this out due to it being really rich and decadent. 

Sometimes my stream of consciousness scares even me. But when all those various thoughts come together and are able to manifest themselves into something yummy, it's okay, especially for you!

Banana Cream Salad 

1 egg

1/2 c. sugar

1 1/2 TBS flour

1/4 tsp. salt

2 TBS vinegar, add enough water to make 1/2 cup liquid

1 TBS butter

1 (8 oz.) container Cool Whip

3 ripe bananas, sliced, reserve a few for garnish

1/2 c. vanilla wafer cookies, crushed

4 drops yellow food coloring, optional

Whisk together egg, sugar, flour, salt and  vinegar/water mixture in a medium saucepan. Cook over medium heat until thickened, stirring constantly. (Be careful, it will scorch!) Once thick, remove from heat and add butter. Stir until combined. Allow mixture to cool. (I sped this up by putting it in the fridge.) Once cool, add Cool Whip and bananas. Stir well. Top with crushed vanilla wafers and garnish with a few banana slices. Refrigerate leftovers. 

Shared on The Country Cook Mar. 14, 2014