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

He's Coming...

With only a week left until Easter, the above title could mean a couple things. For most of us in the Christian world, it means we once again get to celebrate the Resurrection of our Lord Jesus, and we can shout from the mountain tops, "He is Risen. Risen Indeed! Hallelujah." 

At the same time, those of us with kids know they are anxiously awaiting the return of their favorite bunny, Mr. Peter Cottontail himself, bringing with him their favorite sweet treats of the season. 

For our family, both of these are true. We try really hard to find a happy medium between our faith and the fun of Easter. I'm proud to say yes my 10 year old loves his Easter Basket of candy, toys and books, he also knows the true reason why we celebrate renewed life this time of year. 

In the spirit of the all things yummy, I wanted to share a super easy sweet bite perfect for your Easter table! How can you resist something with only 4 ingredients that looks like a fluffy bunny tail? Not to mention, being filled with one of my favorite spring time flavors...coconut! 

I was so excited when I saw these because they didn't contain any chocolate. I know. Weird for a woman to say. But for me, I like chocolate, but there is so much of it everywhere this time of year, satisfying my sweet tooth cravings with something else is nice too. Plus, I love easy things the boy can help me with. 

If you are looking for something cute, yummy and simple to add to your Easter menu, these should definitely be it. Make a few, make a lot, and watch them disappear quicker than the Easter Bunny's footprints! 

Coconut Truffles

 From Jen's Favorite Cookies

4 oz. cream cheese

2 1/2 c. powdered sugar

1/2 tsp. coconut extract

1 1/4 c. sweetened shredded coconut, divided

Combine cream cheese and coconut extract. Beat well until smooth. Add powdered sugar, 1/2 c. at a time and beat until combined. Add 1/4 c. coconut and beat once more. Form into balls (I used my cookie scoop to make it easier.) and roll into coconut. Place on a cookie sheet lined with parchment paper and chill for 15-20 minutes until set. Store in an airtight container in the fridge. 

Shared on The Country Cook Mar. 27, 2015

A Snow Day With No Snow

Yep, that's right. Here in Indiana, we are so lucky (She says...dripping with sarcasm!) to get snow days with no snow! Unfortunately, that means there is ice instead, and that can be even more treacherous! That's exactly what happened a couple weeks ago. Not a flake of snow was on the ground, but we had gotten soaked with freezing rain/ice, and the morning commute wasn't safe for man or beast, so no school for us! 

As you know by now, when school gets cancelled, I am just as happy as little man is. I don't know which of us gets a bigger thrill when we hear our school system announced with all the others, me or him! I love having an unexpected day with him at home with me. Plus, it usually means we are going to get in the kitchen and make something extra yummy. Baking is one of those things a snow day was made for. 

This particular snow ice day we didn't know what we were in the mood for, but we knew it had to be something sweet, and we didn't have a lot to work with. See, it was towards the end of the week, and the grocery store trip was just around the corner, so we were going to work with what I had. Thankfully, I do keep basic baking things on hand at all times, so we weren't at a total loss. In fact, I bet if you go to your pantry right now, you probably have everything to make these. Okay, the maple extract might not be something you have laying around, but if that's all you need, you're doing pretty good! 

We ate these as a snack...later on that same evening for dessert...and then for a few days after for breakfast. Honestly though, Mr. E is lucky there were any left when he came home because Alex and I could have eaten the entire dozen in a blink of an eye. (And probably not felt that bad about it!)

These are super sweet, so beware! If you want to cut down on the sweetness a little bit, omit the maple flavoring. With Valentines Day being this Saturday, they would be a perfect treat for the sweet hearts in your life. 

Snow days are a simple pleasure in life that I for one, am so thankful for. My favorite little guy, at home, in the kitchen, safe and sound...pure bliss. 

Maple Frosted Spice Doughnuts
Makes 1 dozen

2 c. flour

1 tsp. baking soda

1/4 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. cinnamon

2 eggs

3/4 c. white sugar

1 tsp. vanilla

1/2 c. milk

2 TBS butter, melted

Maple Frosting:

1 c. powdered sugar

2 TBS butter, melted

1-2 TBS water

1/2-1 tsp. maple extract

Preheat oven to 325. Grease a doughnut pan and set aside. In a large bowl combine flour, baking soda, nutmeg, cinnamon and salt. Mix well. In a small bowl whisk together eggs, white sugar, vanilla and melted butter. Add liquid mixture to dry mixture 1/3 at a time, stirring after each, until combined. Spoon mixture into doughnut pan, about 2/3 full for each well. Smooth tops with back of spoon. Bake for 10-15 minutes until firm to touch, and toothpick comes out clean. Rest on wire rack for a few minutes in pan. Using a silicone spatula, remove doughnuts to wire rack to completely cool. 

To make frosting, add water to powdered sugar a little at a time until desired consistency. I like it a little thick. Add butter and maple extract. Mix well. 

To frost doughnuts, dip each into frosting and let set on wire rack. 

Shared on The Country Cook Feb. 13, 2015

Doughnuts 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

Easter Dessert with 3 Musketeers® {#EatMoreBites #shop}

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

It's the end of March, and for those who haven't been paying attention to your calendars, Easter is right around the corner! So, if you've started to plan your menu and are looking for a little inspiration, I am here to share a fantastic, simple dessert recipe that everyone from young to old will love. Oh, and it just happens to include chocolate too...the ambassador of Easter fun! 

I think every one's sweet tooth goes into over drive around Easter. So many yummy treats to be enjoyed. Every where you look it's another chocolate indulgence. But I got to thinking why not incorporate that indulgence into an actual dessert course for a big Easter meal that is easy, delicious and fun for everyone of all ages. 

And when I heard about the new MARS bites  I knew they would be the perfect way to get my chocolate fix this Easter holiday, with ease and satisfaction! So, when I was at Walmart on my weekly grocery run, I was super excited to find them in the bagged candy aisle, just waiting for me to snatch them up! 

At the end of a that big holiday meal filled with the traditional fare, why not surprise your family with something whimsical, hands friendly and scrumptious for dessert? Something they can dip perhaps? Let's face it. Any time you can dip something, it is 10 times more fun! Plus, this way the adults can have their candy too, without having to rummage through the kids' Easter baskets! 

3 Musketeers Dip

8 oz. cream cheese, softened

1 stick butter, softened

3/4 c. powdered sugar

2 TBS brown sugar

1 tsp. vanilla

1 (6 oz.) bag 3 Musketeers Bites, coarsely chopped, a few reserved for garnish

Vanilla Wafers

Graham Sticks

Combine cream cheese, butter, powdered sugar, brown sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Mix on low speed until creamy. 

Increase speed to medium and mix for 1 additional minute until well incorporated. Add chopped chocolate and mix on medium speed for 2 minutes. 

Scrape sides of bowl with rubber spatula. Transfer to serving dish. Garnish with extra chocolate. Serve with vanilla wafers and graham sticks. 

Shared on The Country Cook April 4, 2014

Oh, and now you can try MARS Bites and save a little money too! Be sure to grab your coupon for when you make this! You can save $0.75 off (2) 2.83 oz. bags or $3 off (2) 6 oz. bags or larger. And remember to #EatMoreBites with #CollectiveBias! 

Soul Food Saturday #20

Happy Labor Day weekend! I hope you have something fun, or maybe relaxing, planned for this 3 day gateway to fall. Okay, so I'm not wishing summer away by any means, but with September coming in less than 24 hours, I'm trying to embrace the fact the hot, sunny days are going to become further and farther between. But I'm sure we still have some beautiful weather ahead of us, and hopefully you'll get out and enjoy some this weekend! Bekki is here with the perfect holiday dessert, especially if you're having guests. It takes one of my all time favorite ice cream parlor treats and put a new spin on it!

I saved the best for last. Since most of us have a 3 day weekend and are celebrating Labor Day, we can’t leave out the dessert. This pie transforms banana split toppings into one delicious slice. After having a nice cookout this is a perfect way to end the meal. Super easy to prepare and in advance so it doesn't get in the way of other celebrating that must be had this weekend. This is one you’ll want to keep around, because someone is going to want your secret recipe. Enjoy!

 

 

 

Banana Split Pie {Adapted from Valley View Women’s club Cookbook}

 2 graham cracker crusts

2 cups confectioners’ sugar

1 stick unsalted butter

2 tbs. vanilla

1 8oz. package Cream Cheese, softened

6-7 bananas, sliced

1 large can crushed pineapple, drained

1 tub whipped topping

1 c. Maraschino cherries

1 c. macadamia nuts, chopped

 

In a large bowl, cream together butter, sugar, vanilla and cream cheese. Pour half of    mixture into each pie crust. Layer bananas on top of filling and press them in gently. Then layer pineapple on top of bananas. Lastly finish each pie with a layer of whipped topping, and top with cherries and nuts.

Autumn In A Bite

When you think of this time of year I'm guessing many things come to mind, but I bet  if someone says "autumn foods" one and one thing alone pops into your head...pumpkin! Sure we enjoy pumpkin flavored things year round, but let's face it, they never taste as good as they do from about October 1st to December 31st. (Yes, I realize Thanksgiving is the big holiday where pumpkin is the star, but in my family we enjoy pumpkin pie every Christmas Day, so our season is extended!) From carving them into spooky scenes and then making Roasted Pumpkin Seeds to buying every last can of pumpkin puree' we can gets our hands on, fall is definitely when pumpkin has it's moment in the spotlight. So when I saw these on Pinterest I knew I had to try them with my very first can of pumpkin of the season. Now I will be totally honest with you, mine do not look like the originals, those were much prettier, but hey, they still taste fabulous and my "boys" didn't had never seen them so they thought I was a genius! To me, these taste like a mini pumpkin pie with the perfect amount of icing. I'm such a sucker for icing. You could put it on a gym sock and I'd eat it! If you're having a Halloween party, these would be the perfect little bite, or even as a treat for your child's class (if your school allows that). Or better yet, if you are planning a huge Thanksgiving buffet, why not make a few batches of these instead of pies that take so much effort? You could make a ton of these in the time it would take you to make just a few big pies. I hope you are enjoying all your favorite fall flavors (yeah, try saying that 5 times fast), including everyone's number one!

Mini Pumpkin Crescent Bites From Baked In

1 (8ct) can crescent rolls

4 TBS butter, melted

1 TBS brown sugar

1 c. pumpkin puree

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 c. powdered sugar

1 TBS milk

1/4 tsp vanilla extract

Preheat oven to 375. In a small bowl combine melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir well. Lay out crescent rolls into 4 rectangles. Crease perforations with finger sealing closes. Using a pastry brush, equally brush the butter mixture over each rectangle. Then spoon an equal amount of pumpkin onto each (about 1/4 cup). Spread out using a spatula. Carefully roll up each rectangle and cut into 1 inch pieces. Lay each piece into a section of a muffin tin. Bake for 16-19 minutes until browned. While cooking, combine powdered sugar, vanilla and milk. Stir well. When bites are done cooking, remove to a cooling rack. Cool for 10 minutes. Drizzle with icing. Allow to set. Drizzle with a touch more icing and serve.

Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Pumpkin at Very Good Recipes