Funfetti Dip

Do you remember the old Dunkaroo dips? They had little graham crackers, and vanilla frosting with sprinkles. I couldn't get my mom to buy them very often, but I loved those things. So, when I stumbled across something that claimed to taste like it... I jumped on that. 

I will say that this funfetti cake mix dip isn't QUITE how I remember the Dunkaroo dips tasting, but it's pretty close. Close as I'm going to get, at least.

Unless someone happens to be going to Canada and wants to bring me back some... because apparently those things are still available in Canada. It might be the pregnancy hormones talking, but I am seriously tempted to order some. (But, the least expensive is $8 for a 5 pack... I think I'll have to refrain. I don't think Nate would be understanding of that...)

Anyways, back to the dip: this stuff is GOOD. It does make a ton though, so unless you are feeding a crowd and can pawn the leftovers off on someone, I really recommend cutting the recipe in half.

Remember, comments are loved! What's your favorite childhood treat that you like to remake?

Printable Recipe

Funfetti Dip

Ingredients

• 1 box Funfetti Cake Mix
• 16 ounces cream cheese
• 8 ounces cool whip
• Extra sprinkles, if desired

Directions

1. Mix all ingredients together. Add more cool whip until desired consistency is reached. 
2. Add extra (seasonal) sprinkles, if desired.

Yield/Time

Approx 50 servings

5 minutes

Nutrition Facts

75/servings

Source (for original): Finding Our Way

Dirt Cake

I've tried different type of dirt dessert recipes over the years, but I've never been fully satisfied with one I've found... til now.

This is perfect. I seriously wouldn't change anything about this recipe! (Well, except for the calorie content...) If you really wanted to cut down on the calories, you could try cutting out some of the Oreos, using light cream cheese, skim milk, etc. However... this is worth the calories. 

I made this for Easter with my extended family (thus the Peeps, eggs, and green sprinkles), but you really don't need to decorate it unless it's for a holiday. I'm considering making this again soon just for a random Wednesday or something. Or possibly just because baby says it sounds good. ;) 

Remember, comments are loved! Do you have a favorite dirt dessert recipe?

Printable Recipe

Dirt Cake

Ingredients

• 1 & ⅓ package Oreos, separated
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 1 cup powdered sugar
• 16 ounces cool whip
• 2 small boxes instant vanilla pudding
• 3 cups milk
• 1 teaspoon vanilla
• Decorations (ex: including bunnies and edible grass for Easter)

Directions

1. Finely crush 1 package Oreos, place ⅔ in the bottom of a 9” x 13” pan. Set aside.
2. Separately, crush ⅓ package Oreos into small chunks and set aside.
3. Mix cream cheese and butter until smooth. Mix in powdered sugar, and fold in whipped topping and small chunks of Oreos. Set aside.
4. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
5. Pour over crumb mixture in pan, then sprinkle with the reserve finely crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve.

Yield/Time

16 servings

20 minutes + cooling time

Nutrition Facts

431/serving

Source (for original): Lil Luna

Easter Oreo Bark

Easter is coming up shockingly fast. The whole month of March, I kept telling myself I had lots of time for Easter goodies, none of that is til after our vacation anyways...

Well, we've been back for a week, and Easter is next week. Time to get on top of it! I'm still planning my contributions to Easter dinner with the family, but I wanted to get a few fun goodies for the kids going.

I have a couple things that are fun for the boys to make-- Easter Marshmallow Bark, and Easter Oreo Bark. (Similar... kinda.) I know my mom really enjoys things similar to the oreo bark, so I made that tonight as a thank you for some stuff she's done lately! I had two super cute helpers, too. They were both pretty excited, they love making things like this.

(This picture is actually from last year, when I didn't add peanuts.)

Oh, and FYI: All measurements are rough. I just add things until it looks like enough. ;) This is really something that you can just add whatever you have to, and it'll be yummy. I've done similar things subbing pretzels, Reese's Pieces... I can't even remember. Whatever I had handy!


Remember, comments are loved! (And show me that people are actually reading this.) What's your favorite Easter treat?

Printable Recipe

Easter Oreo Bark

Ingredients

• 1 package vanilla candy coating
• ¼ cup Easter/Spring M&Ms
• 8 Oreos, crushed
• Easter Sprinkles
• ¼ cup peanuts (salted)

Directions

1. Line a 13”x9” baking pan with aluminum foil. 
2. Melt package of candy coating in double boiler, stirring frequently until all melted. Pour into prepared pan, spread thinly.
3. Sprinkle on M&M’s, Oreos, sprinkles, and peanuts. Place in freezer for half hour. Break into pieces.

Yield/Time

30 pieces

1 hour

Nutrition Facts

107

Source (for original): Lil Luna

Chili Cheddar Penne

Sorry for no post last week, we were on vacation! My plans of having a post or two prepared before we left went out the window with prep for vacation, so I'll try to make it up this week. :) (On the plus side, we thoroughly enjoyed spending a week in the sunshine state!)

This entree/side dish is something that has been one of my favorites for a LONG time. The boys love it too! When I made it last, Gabriel had 4ish helpings... Nate, however, just isn't very fond of it; I've never figured out why. I try not to make it too often, knowing that he's not a fan, but I can't resist sometimes! I tone the spice down a little while making it for my family, but you could definitely add as much seasoning as you wanted!

To make this into more of a one-dish meal, add some grilled chicken!

Remember, comments are loved! What's your favorite one-dish meal?

Printable Recipe

Chili Cheddar Penne

Ingredients

• 2 ⅔ cups uncooked penne pasta
• ⅔ cup frozen corn, thawed
• 1 ½ tablespoons butter
• ½ green pepper, diced very small
• 1 tablespoon all-purpose flour
• 1 cup milk
• 2 cups shredded cheddar cheese
• 2 roma or 1 regular tomatoes, diced (or 1 can, drained)
• ½-¾ tablespoon taco seasoning
• Sliced avocado, optional

Directions

1. Cook pasta according to package directions, adding corn approximately 4 minutes before done. 
2. Meanwhile, in a large saucepan, saute green pepper until crisp-tender in butter. Set aside. 
3. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat to medium. Stir in cheese, tomatoes, and taco seasoning. Cook and stir for 2-3 minutes or until cheese is melted. 
5. Drain pasta; stir into cheese sauce. Garnish with avocado if desired.

Yield/Time

6 Servings

Prep/Total Time: 25 min.

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

179 per ½ cup.

Source (for original): Taste of Home

Spanish Rice

I know it's two days before Christmas, and you are probably expecting more Christmas recipes, but I couldn't wait to share this! This is a great, easy recipe to make with very little effort: perfect for one of the days before Christmas, when you don't have much time!

I've talked before about my not-love of processed foods, but I will admit I love the box mix of Spanish rice. Just to eat, and in my empandas. (Which I just realized I never shared the recipe for... that will come soon!) I kept promising myself that I would try to make it myself, and I finally did!

Overall, if you like the box mix, I think you'll like this! It would be easy to adjust seasonings based on your household's tastes. I started with 1 tablespoon of taco seasoning, because my little boys don't like too much spice. However, next time, I will definitely add more! 1 tablespoon is fairly light.

I added some cooked, shredded turkey and some cheese to make this a meal!

Enjoy, and have a very merry & blessed Christmas!

Printable Recipe

Spanish Rice

Ingredients

• 1 cup white rice
• ½ cup vermicelli, broken into small pieces
• 2 tablespoons butter or margarine
• 2-3 cups chicken broth, divided
• 15 ounces canned tomatoes (undrained)
• 1-2 tablespoon taco or fiesta seasoning

Directions

1. In a large saucepan or deep skillet, saute rice and vermicelli in butter until golden brown. Stir frequently.
2. Add 2 cups chicken broth, tomatoes, and seasoning. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until rice is done. Add more chicken broth as needed.
3. Serve immediately. 

Yield/Time

8 servings

30 minutes

Nutrition Facts

130

Source (for original): n/a

Hard Candy

This is a recipe that's available everywhere, but it's too good not to share anyways. Mainly to encourage others to make it (and use the molds!): hard candy! 

Back when Nate & I got married and I was just starting to REALLY cook, the idea of using a candy thermometer intimidated me. Looking back, I'm not really sure why, but it did. Now I pull out my candy thermometer for everything that calls for it--if the recipe is temperature sensitive, I always use it. 

I actually started making hard candy partly to do something fun & new, and partly to send some to my grandma in Florida. She used to make it, years ago, but doesn't anymore. Now I send about 5 flavors to her every year! I have to make sure she remembers that I'm her favorite, while she's so far away. (Grandpa, too!) ;) 

If you've never made hard candy, it might seem intimidating, but the hardest part is making sure not to breathe in when you are mixing in the flavoring. Trust me. You'll only smell that flavoring for days.  (Cinnamon is effective at clearing your sinuses, though...) The rest, though you have to move quickly at some points, is easy!

Remember, comments are loved! Give it a try, and let me know! What are your favorite flavors?

Printable Recipe

Hard Candy

Ingredients

• 2 cup sugar
• ⅔ cup light corn syrup
• ¾ cup water
• 1 dram lorann flavoring (Anise, wintergreen, butterscotch/butter rum, and cinnamon are the 4 biggest hits in my family!)
• food coloring
• powdered sugar

Directions

1. In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using (which I always recommend), making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.  
2. Continue to cook the syrup, without stirring, until the temperature reaches 260º; add drops of coloring until desired hue is achieved. (Recommendations vary here, but I usually do about 20 for most colors, that's enough to make it nice & bright.) Do not stir; boiling action will incorporate color.
3. Remove from heat precisely at 300°, or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor and stir. 
4. Carefully pour syrup onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate. Alternately, pour into greased molds. (I always recommend using molds. I started last year, and will never go back!)
5. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper.  Store hard candy in a cool, dry place. Do not refrigerate.

Yield/Time

Approx 400

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

6

Source (for original): Lorann

Butterbeer Fudge

So, if you don't know me in real life, you may not realize that I am a Harry Potter nerd.

A huge, huge Harry Potter nerd. Quiz me on HP, and you'll realize my nerd level. I'm quite proud of it. I won't, however, admit how many times I've read the series. (Mainly because I can't remember...)

I've been dying to try making my own butterbeer, but I just haven't liked the recipes I've seen for it. They just didn't sounds quite... right. (I found one today though! Have to buy a few ingredients, but I am hoping to try that, maybe for Christmas!) Same for butterbeer fudge. I had a recipe saved on Pinterest for awhile, but it wasn't a real fudge recipe, to me. I LOVE my fudge recipes, and this one just wasn't right. 

Well, I found another butterbeer fudge recipe recently that l could easily adapt to my fudge recipe!! The original I found on Cookie Dough & Oven Mitt -- I actually just discovered this blog, and I'm going to have to dig through it some more! Again though, it isn't fudge the way I make it, and I really like my tried & true recipe. So, I took some of her ideas and altered my traditional recipe!

Couple of tips/thoughts: 

1. I only added 1 teaspoon of each extract, she calls for 1 1/2. I just wasn't quite brave enough to put that much flavoring in. Contemplating trying it next time, but I thought it was great, and it has my husband's approval, so... we'll see! If you try it, let me know!
2. Remember to use a candy thermometer if you have one! I've never successfully made fudge without one. If you can go without, good for you--you must be more awesome than I am!
3. DO NOT let it come to a boil too quickly. It's not good.
4. Also, I really don't recommend butter. I always use margarine, I have more success with that. (Country Crock or Imperial being my preferred brands).

Remember, comments are loved and make me happy! (And help me to know that someone is actually reading this!) What's your favorite type of fudge?

Oh, and if you're looking for another fudge recipe-- check out my Chocolate Peanut Butter fudge! Christmas fudge recipe to come soon. ;) 

Printable Recipe

Butterbeer Fudge

Ingredients

• 3 cups sugar
• ¾ cup margarine 
• ⅔ cup evaporated milk
• 11 ounces butterscotch chips
• 7 ounces marshmallow creme
• 1 teaspoon rum extract
• 1 teaspoon butter extract

Directions

1. Line a 13”x9” pan with aluminum foil, leaving excess hanging over the edge for handles.
2. Mix sugar, butter, and milk in a 3 quart saucepan over medium heat. Stir until the sugar dissolves and butter melts; insert candy thermometer (if using). Slowly bring to boil. Boil for 5 minutes or until candy thermometer reaches 234°; remove from heat.
3. Quickly stir in butterscotch chips until thoroughly combined. Add marshmallow cream and extracts, stir until marshmallow cream is combined. 
4. Pour fudge into prepared pan; cool. Once completely cooled, remove foil from pan. Place fudge on cutting board to cut.

Yield/Time

3 pounds (approximately 100 pieces)

20 minutes + cooling

Nutrition Facts

58/piece

Source (for original): All Recipes, Cookie Dough And Oven Mitt

Muddy Buddies

I think Muddy Buddies are one of the classic things that everyone has tried, and basically everyone loves. I've slightly adapted the original Chex recipe... because the original does not have enough of the chocolate/peanut butter coating! (Of course, you know I would think something needs more chocolate & peanut butter!)

I will admit, though--for years, growing up, we always called this puppy chow! I didn't start calling it muddy buddies until maybe middle school. I kept referring to it as puppy chow, and a few friends looked at me like I was crazy, they had absolutely no idea what I was talking about. ;)

If you usually do the traditional recipe, I really recommend trying this. The extra coating is great!

Remember, I love comments! That makes me feel loved. :) What's your favorite Chex Mix or Muddy Buddy recipe?

Printable Recipe

Muddy Buddies

Ingredients

• 9 cups Chex
• 1 ½ cups Semisweet chocolate chips
• ¾ cups peanut butter
• ¼ cups + 2 tablespoons margarine/butter
• 1 ½ teaspoons Vanilla
• 3 cups powdered sugar

Directions

1. Pour cereal into a large bowl, set aside. In a large bowl, combine chocolate chips, peanut butter, and margarine. Microwave until smooth, stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.
2. Pour cereal mixture into a large container with powdered sugar. Shake until all pieces are well-coated, spread on waxed paper to cool.
3. Sprinkle with extra powdered sugar, if needed.

Yield/Time

Approximately 13 cups

<30 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

218 calories per ½ cup

Source (for original): Chex

Gingerbread Cheesecake Dip

I've been doing a lot of gingerbread items this fall... It's not something I normally do, and I'm not always a big fan, but it's just SO Christmas! And, let's be honest-- I love baking for other people, and it makes other people happy for me to make gingerbread things!

I saw this, and thought it would be something easy and tasty. Not time consuming, so it wouldn't be too complicated to do in the morning. (Mornings have actually been easier for me lately... sometimes.) 

This dip is VERY gingerbread-y. If you aren't a fan of gingerbread, you probably won't like this--but, you should make it anyways. The gingerbread people in your life will love you for it!

Oh, and FYI- while some dips don't really need the time to 'set' in the fridge, this one does. I actually add more cool whip than the original recommends, because it seems too thin without it. (The taste is still very strong though, so don't worry about that!)

Printable Recipe

Gingerbread Cheesecake Dip

Ingredients

• 8 ounces cream cheese, softened
• ¼ cup brown sugar
• ¼ cup powdered sugar
• 3 tablespoons molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 8 ounces Cool Whip
• Graham crackers, animal crackers, etc. for serving

Directions

1. In a large mixing bowl, beat the cream cheese until smooth, about 1 minute. Add the sugars and molasses; beat on medium speed until smooth and combined. Add the spices and mix until combined.
2. Beat in the Cool Whip until combined.
3. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers, animal crackers, etc. 

Yield/Time

Approx 4 cups (estimate)

15 minutes + cooling

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

116/ ¼ cup (estimate)

Source (for original): Food, Folks & Fun

Sugared Cranberries

I hope everyone had a great Thanksgiving! We did! We went to my mom's this year (we alternate years with Nate's family and my family.) Great food, time with family, and a happy announcement.... we are expecting baby #3 in June!! We are very excited. The boys are, too! Gabriel said he wanted another brother, but now he has decided he wants a sister. Adrian.... I don't think he grasps yet how much his little world is going to change in June. ;)

This pregnancy is the reason for the current lack of posts... between the nausea, and the exhaustion, I have not been able to stay up past the boys' bedtime to do much of anything. Basic cleaning has been a challenge so far, haha! The exhaustion is getting better now, so I promise to work harder at getting posts up 2-3 times per week. :)

I made, in addition to french silk pie (recipe coming soon!) and pumpkin pie, some sugared cranberries for Thanksgiving this year. I had never had them before, but the recipe looked good so I thought I'd give it a shot!

These were definitely a hit-- with some people! Nate wasn't a fan, but mama and I (and some of my coworkers) loved them. The sugar coating gets fairly firm, so they kinda pop when you bite into them. Perfect! And the tart & sweet combo is great. My only complaint is that they don't last long--one day, and then they don't taste the same. So, either make a small batch or make sure they get eaten!

Remember, comments are loved! What's your favorite cranberry recipe?

Printable Recipe

Sugared Cranberries

Ingredients

• 2 cups water
• 4 cups sugar
• 4 cups fresh cranberries

Directions

1. In a medium saucepan, bring the water to a boil. Stir in two cups of sugar until sugar dissolves, then remove from heat. Let cool for a few minutes. 
2. Meanwhile, rinse cranberries and set aside in a medium bowl.
3. Once the syrup is slightly cooler, pour over the cranberries. Let them sit for a few hours or overnight. 
4. Meanwhile, pour remaining sugar in a large bowl. Remove the cranberries from the syrup, then add to the sugar. Toss until the cranberries until coated. Place on a parchment paper or cookie sheet, and let dry for a few hours.
5. Best if served that day. 

Yield/Time

4 cups

Overnight

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

295 calories/ ½ cup (assuming a waste of 1 cup sugar)

Source (for original): Tabler Party of Two

Nutella Pie

You guys know about my love for Nutella. My serious, unending love for Nutella. So, when I saw a recipe for no-bake Nutella pie as I was looking for things to make for family Christmas... I decided to just adapt my peanut butter pie recipe for Nutella!

I posted earlier in the week about the Peanut Butter Pie. This Nutella Pie is very similar--if you look, there are only very minor differences. I cut down on the milk--the consistency of Nutella is thinner than peanut butter, so that was a needed change. Even with that it's a bit thinner than I wanted, so beating it just a bit extra helps.

This is just as great as the peanut butter... but satisfies my Nutella cravings. ;)

Printable Recipe

Nutella Pie

Ingredients

• 1 graham cracker pie crust
• 8 ounces cream cheese (softened)
• ¾ cup powdered sugar
• 1 cup Nutella
• 2 tablespoons milk
• 8 ounces Cool Whip

Directions

1. Beat together cream cheese, powdered sugar, Nutella, and milk. Beat together for a minute or two, until thickened. Fold in Cool Whip. 
2. Spread into graham cracker crust. 
3. Refrigerate for 2 hours or until firm. Refrigerate again after serving. 

Yield/Time

1 pie (12 small pieces or 8 regular)

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

350 (12 pieces), 525 (8 pieces)

Source (for original): longtime friend