Ingredients:

• Refrigerated Cinnamon Rolls
• Canned Pie Filling (Peach)

Directions:

1. Preheat the oven to 350 degrees.
2. Remove cinnamon rolls from packaging and flatten to fit into muffin tin cups.
3. Spoon the pie filling in each cup
4. Bake at 350 degrees for 13-18 mins.
5. Remove from the oven and allow the rolls to cool.
6. Remove the rolls from the muffin tin and drizzle the icing over the rolls.
7. Serve warm.

Notes:

• Using canned pie filling is an easy shortcut to a delicious dessert.
• You can use other flavors such as apple, blueberry or cherry as well.

Be sure to follow along to see what the next recipe will be…

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Ingredients:

• Puff Pastry Dough
• Butter, softened
• Cinnamon 
• Sugar

Directions:

1. Remove puff pastry from packaging and lay flat on the counter or a cutting board. 
2. Combine the cinnamon and sugar mixture and set aside. 
3. Spread the butter on the bottom sheet of the puff pastry and sprinkle the sugar mixture on top.
4. Using a pizza cutter or knife and cut into strips. Since we are using a mini muffin pan you will cut the strips in half to fit into the muffin cups.
5. Roll the strips and place into the muffin cups.
6. Bake for 15 minutes.
7. Remove from the oven and sprinkle the remaining cinnamon sugar on top of each cruffin.
8. Allow cruffins to cool and serve warm.

Enjoy these flaky and buttery pastries with your morning coffee or hot tea. Grab some puff pastry sheets from your local Commissary and get baking!

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Ingredients:

• 1 can pie filling
• 1 stick of butter, melted
• 1 boxed cake mix (or muffin mix)

Directions:

• Place pie filling into crockpot.
• Mix butter and cake mix – texture will be crumbly.
• Place cake mix mixture in crockpot over pie filling.
• Cook on low for 2-3 hours.
• Serve with a scoop of ice cream or whipped cream & Enjoy!

So, if you are looking for an easy dessert for your next meal or potluck, throw this deliciousness into your crockpot and watch your family and friends rave about how amazing it is.

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We are a feline family AND we LOVE ice cream, so in one of my creating fun summer treats, I decided to make Cookie Cat Ice Cream Sandwiches!

Ingredients:

• 2 Tubs Ice Cream
• 1 1/2 Cups of Chocolate Cake Mix
• 1/4 Cup All-Purpose Flour
• 1/4 Cup Shortening or Softened Butter
• 1 Egg
• 1 Tablespoon Water

Directions:

• Freeze the ice cream flat in a pan.
  • Let the ice cream melt a little so it’s easily spreadable and then you’re going to refreeze it overnight.
  • I used parchment paper underneath so it’d be easier to handle once frozen.

• Preheat oven to 375 degrees.
• In a mixing bowl, combine the cake mix, flour, shortening, egg, and water.
• Mix together until fully combined into a batter.
• Wrap in plastic wrap and chill for at least 15 minutes (up to overnight.)

• Roll out your dough
  • A little trick when working with chocolate dough, use cocoa powder to flour the surface and rolling pin! That way you won’t have a bunch of white flour all over your beautiful chocolate dough.
• Cut out your cookie shapes.

• Use a straw or toothpick to make little eyes for your cats.
  • You only need to do this on half your cat heads.
• Bake at 375 for 5-7 minutes.
• Let cool completely!

• Working semi-quickly, cut out you cookie shaped ice cream.
• Place on the bottom cookie and top with your eyeball cat.
• Wrap each sandwich in plastic wrap and freeze until you’re ready to serve!

OMG! How cute are these?!?

The ice cream sandwiches turned out AMAZING! I’ll be using this recipe all summer long! The cookie stayed crisp on the outside and deliciously creamy on the inside. The combo of vanilla and black raspberry ice creams was spot on, but you could choose any flavors that your family likes!

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Summer is here! Woohoo! My 10 year old has been dying to make his own sushi. So much so, that we’ve purchased a sushi rolling kit, even though no one has any idea how to do it. I thought we could start with something easy and work our way up so today we made FRUIT SUSHI! It is SO much fun! Also, it was pretty darn easy.

Candy Sushi Rolls Ingredients:

• Rice Krispies Treats
• Candy Fish
• Fruit Rolls
• Fruit slices (optional)

Directions:

• Cut edges off of treats to make a round appearance.
• Add 1 candy fish to the top of the treat.

• Cut a strip of fruit rolls to wrap around the treat.
• You can add fruit strips as well.

Notes:

• You can always make your own Rice Krispies Treats.
• We added in a slice of mango for some of our rolls.

Fruit Sushi Ingredeients:

• Sushi Rice
• Coconut Milk
• Soy Wrappers
• Fruit Slices

Directions:

• Cook rice as directed.
• Add a splash or two of coconut milk to the rice once it is cooked to sweeten it slightly.
• Spread rice across your wrapper on your mat.

• Place fruit slices over half of the rice.
• Carefully start to roll your wrapper up.

• Continue to roll until your wrapper is fully filled.

• Cut up your sushi rolls into individual slices.
• Serve and enjoy!

Notes:

• If you don’t have sushi rice, you can use white or brown rice instead.
• If you don’t have a sushi rolling kit, you could use plastic wrap to help create these.
• You could use a standard fruit roll-up instead of a soy wrapper.

Even my 10 year old could create his own sushi! He was so excited! This was a great afternoon (or after school) snack. I love being able to spend time with the kids in the kitchen! We had so much fun and we know you will too!

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You all know I love Fruity Pebbles. I’m not sure what it is about this nostalgic cereal but I love adding it to everything. I’ve added it to cookies, waffles, and now even a cake! This cake was so easy and delicious! I am definitely over all the April showers we’ve had here in Texas lately, and this was the perfect thing to make to bring spring energy into my kitchen!

Supplies:

• Kitchenaid Mixer 
• (2) 9 inch round pans
• Icing spatula 
• Blender
• Sifter

Cake Ingredients:

• Cake Mix of Your Choice
• 3 large eggs at room temperature
• 1 cup whole milk 
• 1/2 cup unsalted butter, softened 

Icing Ingredients:

• 2 cups sweet cream butter, softened
• Block of Cream Cheese, softened
• 3.5 cups of Powdered Sugar
• 1 1/2 cups of Crushed Fruity Pebbles
• 1 tbsp Vanilla Extract
• 1 tsp of Almond Extract

Cake Directions:

1. Pre-heat oven to 325 degrees and grease 2 round 9 inch pans.
2. In mixer, beat the cake mix, eggs, milk, and butter until smooth and well combined.
3. Equally divide between two pans.
4. Bake 22 minutes or until cooked.
5. Allow to cool before decorating.

Icing Directions

1. In the mixer, beat butter, cream cheese, sifted powdered sugar, almond extract, and vanilla until creamy and stiff.
2. Crush Fruity Pebbles in blender.
3. Mix crushed Fruity Pebbles into icing.
4. Set aside until cake is cool.
5. Decorate.

Notes:

• I used Strawberry cake mix for this but you really could use any flavor you’d like.
• I also did half powdered sugar and half powdered sugar substitute but either will work well. You can add more or less depending on your tastes!

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Ingredients:

• Cup Hot Black Coffee
• Hazelnut Syrup or Sweetener
• Whipped Cream
• 1 oz. Irish Whiskey

Directions:

• Pour a cup of coffee filling your cup about 3/4 full
• Add your Hazelnut Syrup or sweetener
• Pour Irish Whiskey
• Stir
• Add Whipped Cream

Notes:

• Wanting a creamier coffee? Consider add in Bailey’s Irish Cream to your coffee before the whipped cream to add an even more fantastic flavor!

It’s almost too pretty to drink! Almost…

This is a great cup of coffee to enjoy on a lazy Saturday or after a big dinner. As always, this delicious concoction is to be enjoyed by our readers who are at least 21 years old. Always drink responsibly and NEVER drink and drive.

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Now, I’m sure like me, you’ve seen a few “sour grapes” recipes floating around. Also, maybe like me, you think to yourself, “how in the world is that even appealing?” I decided to bite the bullet as I have two sour patch loving kids and wanted to surprise them. Fingers crossed!

The recipe is really easy. You take some cleaned, still damp grapes from your colander and shake them around in lime gelatin powder. Sounds easy enough. I can’t imagine what they’ll taste like.

HEAVEN. That is what they taste like. I know, I’m just as shocked as you. My kids finally had to shoo me away from the plate because I could not stop sampling these grapes. They’re sweet and tangy and WAY WAY better than sour patch kids candy. Even my 10 year old agreed with that sentiment. If you try one single recipe, let it be this one. And let the kids help! It’s so easy! Bonus, no post-chewy-candy dentist trip necessary because hey, they’re grapes!

Of course, as my kids and I were snacking on the crazy delicious green grapes, we started throwing around some different possible flavor combinations. I had these red globe grapes so we tossed them in raspberry gelatin. Verdict? Just as amazing. You guys have got to try this awesome trick! Use these for St. Patrick’s Day or anytime you want a fun and tasty treat!

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Ingredients:

• 3 tablespoons of butter
• 12 oz marshmallows
• 6 cups of rainbow colored cereal

Directions:

Melt the butter in the microwave in a large dish (approx. 30-60 seconds).

Add the marshmallows to the melted butter, mix well and microwave another 60-90 seconds until the marshmallows are melted.

Add the 6 cups of cereal and stir, making sure to fully coat the cereal with the marshmallow mix.

Spread the mixture into a greased 9×13 pan.

Once they’re completely cool and firm, you can cut them into bars or use cookie cutters to make them into shapes!

Fruity, gooey, sweet, and crunchy cereal bars make  a great after school snack or dessert. These rainbow cereal bars are SO tasty!

Don’t these look so festive?!?! Perfect for a Spring day!

Notes:

• Spray the bowl with non-stick cooking spray to make clean up a breeze!
• I also spray my wooden spoon and cookie cutters!

These colorful treats are just perfect for spring or anytime really! They taste great and are so easy to make…what are you waiting for? Get started on this tasty treat today!

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It’s not quite summer weather yet here in New York, however, Valentine’s Day is around the corner. I’m not sitting in the sunshine in flip flops just yet, but I am daydreaming about it, and in the meantime, I was asked to bring in a treat for my daughter’s 5th grade Valentine’s party. Perhaps I had a flash back of my 5th grade days… something just screamed “crispy rice treats!” and I was set on it ever since. Again, the simplicity of making it and the ease in which different shapes could be cut out for themes (say, hearts for V-day!)… it’s just the perfect go-to for school functions, fundraisers, after school snacks, even breakfast! (Don’t judge me.) I’m even willing to share my awesome sauce Crispy Oreo Pop recipe with you!

Ingredients:

• 3 Tbsp butter
• 10 oz. marshmallows
• 5 cups crisp rice cereal
• 16 Oreo® Cookies, coarsely chopped (about 2 cups)
• 4 oz. semi-sweet baking chocolate, melted
• Colored sprinkles
• Lollipop sticks

Directions:

• Coarsely chop Oreo® Cookies. Set aside.
• Microwave butter in large microwaveable bowl on HIGH 45 seconds or until melted.
• Add marshmallows and toss to coat.
• Microwave 1 1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.

• Add cereal and chopped cookies.
• Mix well.

• Press into bottom of 9-inch square pan sprayed with cooking spray.
• Allow to cool completely.

• Cut into bars.
• Insert lollipop stick into one end of each.
• Dip ends in melted chocolate; top with sprinkles. Refrigerate 10 minutes or until chocolate is firm.

These are cute, fun, festive, and YUMMY. I think this Mama deserves a big ole high five…and a few of these pops for myself! Happy Valentine’s Day, y’all!

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