Monday, May 8, 2017

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

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

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

Approx 50 servings
5 minutes
Nutrition Facts

Source (for original): Finding Our Way

Monday, May 1, 2017

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

  • 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)

  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.

16 servings
20 minutes + cooling time
Nutrition Facts

Source (for original): Lil Luna

Monday, April 17, 2017

Nutella Bundt Cake

You all should know of my love for Nutella; I've spoken about it a lot. It might even be considered an addiction, at times. I have no regrets, though. (Ok, well, this is pregnant me talking, not trying-to-lose-the-baby-weight me.) I even got my grandma going on it, although I still think that's her own fault. (Really! We went down to Florida to visit them, and she bought TWO jars for the week we were there. Her reasoning is that they were buy one get one free. So, this pregnant lady ate a lot of Nutella that week, and of course Grandma had some too!) 

I've made this Nutella Bundt Cake a couple times, and it is always a HUGE HIT. Even before it gets into the oven, because I practically lick out the bowl for both the cake and the frosting. ;) It's very rich, but not so rich you can't eat a really big piece. Or two.  OK, maybe I'm the only one who could eat two, but baby LOVES Nutella. It makes her happy.

Anyways, back to the cake... this was my contribution to Easter dinner yesterday, and the reason Mama always lets me make desserts for everything. It was, of course, a huge hit. I recommend making it for any and all upcoming occasions, because everyone loves it. And that's without even getting into JUST how easy this is. You literally just mix all the cake ingredients together for a few minutes, then pour into a well-greased bundt pan and bake it. The frosting is just as easy-- mix the 3 frosting ingredients together for a few minutes, then spread over the cake. Delicious, easy, and a crowd pleaser!

Remember, comments are loved! What's your favorite Nutella dessert?

Printable Recipe

Nutella Bundt Cake

  • 1 box chocolate cake mix (Devils food)
  • 1 small box chocolate pudding mix (3.9 ounces)
  • ½ cup Sour Cream
  • ½ cup Nutella
  • ¾ cup Oil
  • ¾ cup Water
  • ½ cup Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla

  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • ¼ cup Nutella
  • chopped hazelnuts for garnish, optional

  1. Preheat oven to 350°, heavily grease a large bundt pan.
  2. In a large bowl, mix all cake ingredients together for 3 minutes on high. Pour into pan.
  3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
  4. While cake is cooling make frosting: In a medium bowl combine cream cheese, powdered sugar, and Nutella; beat on high until creamy.
  5. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, or use a piping bag with a large round tip. (Or, do what I do, and just spread it over til it looks kinda pretty.)
  6. When cake is completely cooled, pipe the frosting over the cake in a back and forth method. Sprinkle chopped hazelnuts over the top if desired.

1 hour 15 minutes
Approximately 20 servings

Nutrition Facts

You can make double layer (for a VERY LARGE GROUP): make 2 cakes, then when both are cooled place one cake upside down on serving tray. Spread layer of frosting over the top, then place second cake on top. (Makes a sphere-like cake.) Drizzle frosting over top as directed.

Source (for original): Chef in Training

Monday, April 10, 2017

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

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

  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.

30 pieces
1 hour
Nutrition Facts

Source (for original): Lil Luna

Monday, April 3, 2017

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?

Chili Cheddar Penne

  • 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

  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.

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

Monday, March 20, 2017

Cranberry Cream Cheese Muffins/Bread

I've had a lot of cranberries in my freezer for awhile, just waiting to be made into something yummy. Problem is, I couldn't decide what. So, I was searching Pinterest yesterday, and I found a recipe I'd pinned but hadn't made yet. (Shocker.) I decided that these needed to be made into muffins!

And wow, was this a hit. They are not overly sweet, I did try to make them slightly healthier (thus the applesauce vs using butter), but the boys devoured them. Gabriel ate 3 or 4... after eating 2-3 servings of dinner. Adrian only ate 1, but again, that was right after dinner!

If you are looking for a fairly healthy snack/breakfast, this is it! 

Remember, comments are loved! What's your favorite use of cranberries?

Cranberry Cream Cheese Muffins/Bread

  • 8 ounces cream cheese, softened
  • ⅔ cup brown sugar
  • ¼ cup sugar
  • 1 cup unsweetened applesauce
  • 4 eggs
  • 1 ½ teaspoons vanilla
  • 2 cups flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups cranberries

  1. Preheat oven to 350° (for bread) or 375° (for muffins). Lightly grease 2 loaf pans or lightly grease/line with muffin liners 24 muffin tins. 
  2. Cream together cream cheese, sugars, and applesauce. Slowly add in eggs and vanilla; mix until combined.
  3. In a separate bowl, mix together flour, baking soda, and salt. Slowly add to cream cheese mixture just until combined. Stir in cranberries.
  4. Spoon into prepared muffin liners or loaf pans. For muffins, bake for 18-25 minutes or until toothpick inserted in center comes out clean. For bread, bake for 60-70 minutes, or until toothpick inserted in center comes out clean. 

24 muffins, 2 loaves of bread (12 slices each)
*Note: bread has not been tested, I've only made muffins!
45 minutes (muffins), 1 ½ hours (bread)
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

Source (for original): 12 Tomatoes

Friday, March 17, 2017

Sausage Wontons

This recipe is amazing! It's great as a party appetizer, or to make a small batch as a snack/addition to dinner. Nate & I love these! While pregnant, I could probably eat the whole plate... ;) 

These are definitely a only-once-in-awhile thing, though... the calories may not be that high, but between the cheese, sausage, and ranch: these little wontons are NOT good for you! Delicious, but a little less than healthy!

Also, note: they do not reheat well, so try not to make more than you think you'll need! This recipe is easy to cut in half or quarters. 

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

Printable Recipe
Sausage Wontons

  • 16 ounces wonton wrappers
  • 1 pound sausage
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 cup Ranch dressing

  1. Preheat oven to 350°. 
  2. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
  3. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, and Ranch dressing. Fill the baked wonton wrapper cups with the mixture. 
  4. Bake the filled wonton wrappers 7 to 12 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Servings: 48
Prep Time: 15 Minutes Cook Time: 20 Minutes
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically


Source (for original): All Recipes