Mini Pies

Ingredients

• Pillsbury Funfetti® Frosting 
• Keebler Ready Crust Mini Graham Cracker Crusts
• Cool Whip

Directions

1. Combine the frosting and cool whip in a mixing bowl.
2. Fold in the cool whip and mix until frosting is light and airy.
3. Spoon frosting into graham cracker crusts and top with sprinkles.

Enjoy the warm weather this season. Get outside and hike, bike or maybe even start a garden. While you are indoors, hop into the kitchen and make this delicious treat that the whole family will just love.

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Ingredients:

• 3 Cups Water, Boiling
• 3 Family Size Tea Bags or 5 Standard Size Tea Bags
• 2 Cups No Sugar Added Purple Grape Juice, Chilled
• 1 Orange, Sliced
• 1 Lemon, Sliced
• 1 Lime, Sliced
• 1.5 Cups Club Soda or Seltzer, Chilled

Directions:

1. In a saucepan, pour boiling water over tea bags.
2. Cover and allow to brew for 5 minutes.
3. Remove tea bags and squeeze the excess into the saucepan.
4. Combine tea with grape juice and fruit in a large pitcher.
5. Chill at least 2 hours.
6. Just before serving, add in the club soda.
7. Pour into ice-filled glasses and serve!
8. Enjoy!

Time to sit back, relax, and enjoy this delicious concoction! Stay cool, friends!

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Surprisingly, I found some great plants at my local Commissary. While they don’t have a huge selection, the plants I’ve purchased in the past have lasted the longest. I’ll admit I’m still working on my green thumb so I try to find a selection that I think will be easy to maintain. Pictured below is a small selection I found at my local Commissary.

Here are a few tips when shopping for your flowers or plants:

• Check the leaves: Try to purchase flowers or plants that have healthy leaves, making sure to avoid leaves that are yellow, wilted or damaged.
• Check for pests: While some garden pests may be common, examine your plants before you buy them. Be sure to look for signs of disease.
• Check the roots: If possible, examine the roots. You’ll want plants with healthy roots for a good chance of survival.  

I’m really proud of my babies, pictured below are my Commissary plants. This first one is called a Guiana Chestnut also known as a Money Tree! I haven’t seen any dollar bills, but I definitely notice how RICH the green color is

The second one is Hoya Kerri also known as a Sweetheart Plant…I bet you can figure out why it has that name!?!?

No matter where you shop, be sure to read the plant care labels. For the longest time, I never read the labels, and I think that’s one of the reasons I never had long term success when caring for my plants. Wanna learn more about budget gardening? Make sure to check out our Gardening on a Budget blog!

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Chick Cookie Balls

• Ingredients:
  • 8 oz. Brick Cream Cheese, softened
  • 36 OREO® Cookies, finely crushed
  • 96 Heart-Shaped Sprinkles, yellow (about 1/4 cup)
  • 16 oz. White Baking Chocolate, melted
  • Yellow Food Coloring
  • 48 Orange Heart-Shaped Candies (about 2 Tbsp.)
  • 96 Miniature Semi-Sweet Chocolate Chips (about 1/4 cup)
  • 1 Chewy Fruit Snack Roll, cut into small pieces
• Directions:
  • Mix cream cheese and cookie crumbs until blended.
  • Shape into 48 (1-inch) balls.
  • Press 2 heart-shaped sprinkles into opposite sides of each ball for the chick’s wings.
  • Place on waxed paper-covered rimmed baking sheet.
  • Refrigerate 20 min.
  • Tint white chocolate with food coloring.
  • Dip balls, 1 at a time, in tinted chocolate, turning to evenly coat each ball.
  • Immediately press the bump side of orange heart-shaped candy into front of each for chick’s beak and 2 chocolate chips for the eyes.
  • Return to prepared baking sheet.
  • Add fruit snack pieces to tops of chicks for the head feathers.
  • Refrigerate 1 hour or until firm.
  • Keep refrigerated.
• Notes:
  • How to Easily Dip Cookie Balls: Keep the cookie balls refrigerated until ready to dip in the melted chocolate. Then, dip in small batches for best results.
  • Variations:
    • Unborn Chicks – Omit heart-shaped sprinkles and food coloring. Coat balls with (untinted) white chocolate as directed. Add triangle candies for the beaks. Sprinkle lightly with yellow colored sugar.
    • Newborn Chicks – Omit chocolate chips. Cut 48 large marshmallows in half in zigzag pattern to resemble broken egg shells. Flatten center of each marshmallow half slightly. Place cookie balls on half the marshmallow halves just before serving; top with remaining marshmallow halves.
    • Half-Cracked Chicks – Prepare Newborn Chicks as directed, except use only 24 marshmallows and omit marshmallow halves on tops of chicks. Add miniature chocolate chips for the eyes. Top all marshmallow halves with cookie balls; sprinkle with yellow colored sugar.

Bunny Cookie Balls

• Ingredients:
  • 8 oz. Brick Cream Cheese, softened
  • 36 OREO® Cookies, finely crushed
  • 16 Large Marshmallows
  • 1/4 cup Pink Colored Sugar
  • 16 oz. White Baking Chocolate, melted
  • 48 Pink Heart-Shaped Sprinkles (about 2 Tbsp.)
  • 96 Mini Candy Button Eyes (about 2 Tbsp.)
  • Food-Safe Marker
• Directions:
  • Mix cream cheese and cookie crumbs until blended.
  • Shape into 48 (1-inch) balls.
  • Place on waxed paper-covered rimmed baking sheet.
  • Refrigerate 20 min.
  • Cut each marshmallow into 6 lengthwise pieces using clean kitchen shears sprayed with cooking spray.
  • Press cut sides in sugar.
  • Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball.
  • Return to baking sheet.
  • Immediately press 2 marshmallow pieces into chocolate on top of each ball for the bunny’s ears.
  • Add decorations to resemble photo.
    • Place 2 eyes.
    • Add upside down pink heart for nose.
    • Draw mouth.
  • Refrigerate 1 hour or until firm.
  • Keep refrigerated.
• Notes:
  • Variations: 
    • Prepare using 16 oz. vanilla candy wafers or confectionary coating in place of white baking chocolate.

I am sure these tasty spring treats will be a new seasonal favorite for your family! Happy Spring, y’all!

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Ingredients:

• Pasta
• Asparagus
• Sugar Snap Peas
• Cherry Tomatoes
• Olive Oil
• Salt
• Pepper

Directions:

• Boil water in a large pot and follow the directions on the box of pasta.
• Cut veggies at an angle.
  • NOTE – I did toss my asparagus and sugar snap peas in the pasta pot for the last minute and then drained them. Just to heat everything up to the same temperature.
• Once everything is drained in a colander, I tossed the pasta & veggies with a healthy amount of olive oil, salt, and pepper.
• Serve warm & enjoy!

Notes:

• If you’re using frozen veggies (broccoli, peas, green beans) pour them into the pasta pot about halfway through cooking your pasta, drain, and voilà!
• This can be served cold as a side dish…just cube some leftover ham and toss it in with the pasta and veggies.
• Now, if you have picky veggie eaters like the my kiddos, this recipe CAN work for you. There’s always ONE veggie your kid will snack on. For instance, I learned my 5 year old, who hates asparagus, will actually eat it raw from Grandma’s garden. So guess what? Raw asparagus it is! It add a nice crispness to this pasta dish.
• Also, using fun pasta shapes will put a smile on just about anyone’s face.
• You can get really creative here and add your favorite herbs and spices. I think a lemon pepper or garlic would be phenomenal! Oh, and maybe even try some freshly grated parmesan cheese! Your possibilities are truly endless!

This quick meal is perfect for spring with the fun pasta and colorful veggies! I am sure you will find your perfect combination that will get gobbled right up by your family!

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This year we wanted to change that. So, the first Easter craft on our list is an Easter egg wreath! I had a ton of spring appropriate scrapbooking paper from last year’s Easter craft, when my oldest and I made DIY glass magnets, so this project came together in no time.

Supplies:

• Paper Plate
• Scrapbook Paper or Card Stock
• Scissors
• Hot Glue Gun
• Easter Ribbon

Directions:

Cut the center out of the Paper Plate.

Using the middle circle, create an egg-shaped template .

Using your template, cut 12 different eggs from your Scrapbook Paper or Card Stock.

Attach the first 6 eggs to your Paper Plate with your Hot Glue Gun.

***NOTE – You will create an illusion of depth and layering so we don’t want to just glue each egg side by side.

Glue the remaining 6 eggs into the empty spaces.

Create a bow made from ribbon:

• Cut a 15.5 in. long Ribbon.
• Cut a 5 in. long Ribbon.
• Wrap the Ribbon around and secure it in place with a drop of Hot Glue right to the middle.
• Wrap the smaller piece of Ribbon around the middle section to create a finished look and use a drop of Hot Glue on the backside to secure.
• Add a little angled cut to the ends of each Ribbon.

If desired, you can cut an additional piece of Ribbon (11 in.) to create a loop for hanging.

Display and enjoy it all season long!

I hope you enjoy making this DIY Easter Wreath as much as I did! Have a Happy Easter, y’all!

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What You Need

And just like that, a perfect grilled burger is done! This recipe is so simple and can be made for a large crowd. Try this out for your next cookout and be prepared for all the compliments.  Pair with your favorite Pepsi products and the meal is complete! For the full recipe click here. And for more coupons, recipes, and savings visit https://www.mymilitarysavings.com/brands/pepsi.

These light clusters are available in 3 flavors – cranberries and cashews, cherries and almonds and pumpkin seeds and sweet corn. The best part is these clusters are made with NO artificial flavoring and coloring and have 8g of whole grain in them. Along with that they are Non-GMO project verified which is very important to me.

Triscuit Wheatberry Clusters are great to take on-the-go, since they are packaged in their convenient resealable bag for a crunchy snack any time!

Head to your local Commissary and grab some of these NEW TRISCUIT Wheatberry Clusters.

And be sure to check out www.NabiscoMilitary.com for even more Commissary deals on your favorite Nabisco products!

What you need

•1 box white cake mix

•1 Can Sprite Zero (equivalent to 1.5 cups)

•1 Stick butter, room temperature

•3 Cups powdered sugar

•3 Tablespoons milk

•1 Teaspoon vanilla

•Green food coloring

•Green sprinkles

Directions

•TOTAL TIME: 40 min

•Prep Time: 25 min

•Cook Time: 15 min

Heat your oven to 350 degrees. In a large bowl, combine the cake mix and the Sprite Zero. Ignore the instructions on the box; you only need two ingredients to bake this cake!

Use a whisk or mixer to combine the cake mix and sprite. Place paper liners in a cupcake tray, then fill the cupcake liners until they are 2/3 full. Bake the cupcakes for 15 minutes. Sprite Zero cupcakes will bake a little faster than the directions on the box suggest.

While the box said that I would get 24 cupcakes from a box of mix, I found that using this recipe the yield was 20 cupcakes.  Place the cupcakes on a cooling rack, and then get to work on the frosting.

Cream the butter using a mixer on medium speed. Once the butter is nice and fluffy, mix in the vanilla. Start to add in the sugar. You want to add the sugar about half a cup at a time and let it mix completely before adding more. If you put too much powdered sugar in a mixer all at once you end up with powdered sugar everywhere. Alternate adding the sugar and a tablespoon of milk while mixing.

The frosting is done once you have added 3 cups of the sugar, and the frosting is the consistency you desire. I wanted a nice fluffy frosting because those are easier to work with when you frost the cupcakes. An optional last step is to add food coloring until the frosting reaches your favorite shade of green. Top each cupcake with about 3 tablespoons of frosting. You can use a piping bag to pipe the frosting onto the cupcakes, or simply use a knife to spread the frosting over the cupcakes. Once frosted, top with green sprinkles.

These cupcakes came out great! I even made an extra batch for a bbq we had this weekend for my husband’s birthday. The kids loved them and helped me decorate them as well. This recipe is a must try!  

For more coupons, recipes, and deals head on over to www.cocacolamilitary.com to check out all the great savings Coca-Cola® has to offer. And right now look for Coca-Cola® coupon offers in-store.

Bring on the outdoor furniture, grilling season, and FUN drinks! Welcoming the warmer weather with some fun parties, and outdoor activities can bring on a huge thirst. Shake things up and bring on the mixers! You can cha-cha your way through crafting this delicious beverage.

Moonwalk your way over to the Class Six or local Exchange and stock up on the items listed below! Then make sure to hit up the commissary for the rest of the list, and of course your favorite eats too! There are some fantastic recipes just waiting to be discovered! Head on over to www.mymilitarysavings.com and see what enticing delights are lurking for you! Don’t forget to sign up for you free membership while you are there!

Don Julio Paloma

What You Need:

• 1 ½ ounces Don Julio Reposado
• 1 ounce fresh grapefruit juice
• ½ ounce fresh lime juice
• ½ ounce agave nectar
• Splash of soda water
• Grapefruit peel or lime wedge

Directions:

1. Combine Don Julio Reposado, fresh grapefruit juice, fresh lime juice, and agave nectar into a cocktail shaker with ice. Shake well.
2. Strain into a glass over ice.
3. Add a splash of soda water
4. Garnish with grapefruit peel or lime wedge

Ideal Serving Glass: Collins glass

Please do not drink and drive. If you are driving and have consumed alcoholic beverages, please have a Designated Driver available or call a cab. Persons under the age of 21 should not consume alcoholic beverages of any kind. We value your safety! Drink Responsibly!