Easy to Make Patriotic Oreo Cookies

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Everyone loves Oreos! This easy and fun recipes give them a little patriotic twist. They are great for anytime – not just for the 4th of July!

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Copy Cat Olive Garden Fondunta Recipe

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Don’t you just love anything warm and gooey with cheese? Olive Garden Fondunta easily fits the bill. But, why haul the family out when you can make it at home?

Copy Cat Olive Garden Fondunta Recipe

Copy Cat Olive Garden Fondunta Recipe Ingredients

1 C fat free sour cream
8 oz mozzarella cheese, shredded
8 oz provolone cheese, shredded
1/2 C parmesan cheese, finely shredded
1 tsp italian seasoning
1 tsp red pepper flakes
2 roma tomatos, diced
2 tbsp finely chopped parsley
1-2 loaf of Italian bread, cut into slices

Copy Cat Olive Garden Fonduta Recipe Directions
























  1. Pre-heat your oven to 450F.
  2. In a large bowl, combine the sour cream with the mozzarella cheese, provolone cheese, parmesan cheese, Italian seasoning, and red pepper flake.
  3. Spray a medium size cast iron dish with pam spray
  4. Pour the mixture into the prepared cast iron dish.
  5. Bake for 15 minutes, until the mixture is melted and bubbly. If you’d like the top extra browned, broil for an additional 2-3 minutes, but make sure to keep an eye on it so it doesn’t burn.
  6. Garnish with diced tomatoes and parsley.
  7. Bake the bread slices for 5 minutes then serve immediately


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Fun Easter Treat: Peeps Parfait

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When thinking of Easter treats, you can’t help it if Peeps come to mind. After all, they are only around for a limited amount of time and they seem to be everywhere.

Peeps have become an Easter basket staple but there’s a lot more you can do with them. Here’s a fun Easter treat you can make with the kids:

Fun Easter Treat: Peeps Parfait Recipe


  • Jell-O Layer
  • 1 packet, 3 oz, lemon Jell-O
  • 1 cup boiling water
  • Creamy Layer
  • 1 can sweetened condensed milk
  • 1 tsp marshmallow extract
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 gelatin packets


  1. In a mixing bowl, add the Jell-O
  2. Add in 1 cup boiling water and stir until dissolved.
  3. Now add your cold water as directed on the jello box
  4. Divide the among evenly among your cups.
  5. I use a 1/4 cup to make sure my layers are even
  6. Place the cups in the fridge to set.
  7. Begin to prepare the creamy layer.
  8. In a mixing bowl, combine the sweetened condensed milk and 1 cup of boiling water.
  9. Stir to combine.
  10. In a separate smaller bowl, combine the 1/2 cup cold water and 2 gelatin packets, stir to mix.
  11. Allow the gelatin mixture bloom/set for 2-3 minutes.
  12. Pour the gelatin mixture into the sweetened condensed milk mixture, stir to combine.
  13. Once your jello is set, add in the creamy layer, making it as thick or thin as you’d like.
  14. Once the cream layer is set, add the next jello layer.
  15. Top each jello cup with a dollop of cool whip, yellow peep and sprinkles

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Strawberry Pastry Puffs Recipe

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How would you like to make some delicious pastries that will look like you spent hours making them in under 30 minutes? This strawberry puffs is so easy to make and looks so festive. It’s certainly perfect for Valentine’s Day!

Strawberry Pastry Puffs Recipe

What You’ll Need:

  • 1 package of pre-made frozen puff pastry, thawed and rolled out to a rectangle or square that’s about 3 mm thick
  • About half a cup of sliced strawberries (just 3-4 pieces of strawberries)
  • 1/3 cup icing sugar
  • half a cup of strawberry jam
  • 1 egg and 1/3 cup milk for the egg wash (you can substitute water for the milk to make the egg wash)

Let’s Make Some Awesome Strawberry Pastry Puffs!

Preheat your oven to 180C while you gather all your ingredients.

Cut the puff pastry into 3 inch by 3 inch squares.

Slice the strawberries for your filling. You can for small cubes or go for thin slivers. You can also slice some extra for garnish later.

To make each strawberry puff, make an incision along the sides of each pastry square about half an inch from the sides but not connecting the incision on two opposite sides (so the extra pastry on the side will still be attached to the inner square). It would look like a diamond shape, more so when you fold each ‘flap’ to meet the other side.

Fold the sides to meet the opposite corner of the inner square.

Brush with some egg wash and place a teaspoon of strawberry jam plus a teaspoon of sliced strawberries in the center sprinkled with about 1/3 teaspoon icing sugar.

Repeat with the rest of your pastry (about 6-8 other pieces).

Bake for 12 to 15 minutes in your preheated oven’s top rack. It should be well browned once it is done.

Serve with some fresh sliced strawberries and a generous sprinkling of icing sugar.

Note: This recipe makes 6-8 small pastries but you can easily double or triple the recipe to serve more.

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Pasta Fagioli Recipe

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This Pasta Fagioli recipe is one of my winter favorites. It’s easy to make and delicious with a nice piece of crusty bread.

If you’re looking for a few more winter comfort-food recipes to round out your weekly meal plan, try one of these:

Mediterranean Penne Pasta Slow Cooker Pasta

Copy Cat Olive Garden Spaghetti Sauce

Slow Cooker Moroccan Short Ribs

Easy and Delicious Beef Stew

Easy Pasta Fagioli Recipe


3 tablespoons extra virgin olive oil

3 ribs celery, chopped

1 small onion, chopped

3 – 4 medium-sized garlic cloves, finely minced

4 cups chicken stock, preferably homemade, divided

1 teaspoon dried oregano

1 teaspoon dried basil (1 tablespoon fresh)

3 sprigs fresh rosemary, finely chopped (or 1 teaspoon dried)

Pinch crushed red pepper flakes (optional)

3 medium tomatoes, finely chopped seeds and pulp removed

2 medium tomatoes, seeds and pulp removed, pureed

¾ cups uncooked Ditalini or elbow pasta

1 can cannellini beans with liquid

Salt and pepper, to taste

Optional Garnish:
Fresh Pesto – recipe included


In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery and onions and sauté until tender, but not mushy. Add garlic and cook for 30 seconds to one minute. Do not brown.

Add 2½ cups of chicken broth to pot. Season with oregano, basil, rosemary and crushed red pepper flakes, if desired. Sprinkle with salt and pepper. Add chopped and pureed tomatoes to pot. Simmer on low for 20 – 25 minutes. Add uncooked pasta and cook until tender. Approximately 10 minutes.

Add beans and reserved liquids to pot and heat through. Ladle into bowls and tops with a dollop of fresh pesto, if desired.

Serve with freshly grated or shaved Parmesan cheese and crusty Italian.

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Quick Homemade Peanut Brittle Recipe

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Peanut Brittle is one of my favorite treats to eat. I don’t know why it’s only brought out during the holidays, though!

Here is a simple tutorial on how to make Homemade Peanut Brittle – and it’s much better than anything you can buy in the store.  The best part is, it only takes 20 minutes to prepare. So let’s get started!

What You Will Need:


  • Peanuts – 5.5 oz
  • Jaggery/Brown Sugar – 5.5 oz
  • Clarified Butter (Ghee) – 2 tbsp.
  • Sugar – 2 tbsp.



Break the Jaggery into small pieces so that it will be easier to melt when you put it up the pan.


Then roast the peanuts, remove the cover and then crush the peanuts a little so that it is more flavorsome.


In a non-stick pan melt 2 tbsp. of clarified butter.


Then add the jaggery/brown sugar.


Keep on stirring it till it completely melts and turns light brown.


Be sure to stir it continuously so that the jaggery it does not burn.


Then add 2 tbsp. of sugar and continue stirring.


Once the mixture turns slightly brown add the roasted peanuts and cook for 2-3 minutes. Take it off the stove.


Grease a plate.


Pour the mixture into the plate.


Flatten out the entire mixture and then keep it to cool. Just be sure to cut the Peanut Brittle into desired size when it is slightly warm.


Then after it cools down it will be easier to break them down into pieces.


There you go, Homemade Peanut Brittle is ready to be eaten. If you are not so fond of nuts, you can add raisins into the jaggery. Enjoy!


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Churro Cupcakes: A Delicious Fall Dessert

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Yes, I know everyone is crazy about “pumpkin spice” this and “pumpkin spice” that. But really, there’s only so much pumpkin one person can take! If you’re looking for a delicious fall dessert that’s NOT pumpkin, here you go!

Churro Cupcake Recipe


1 box of french vanilla super moist cake mix. (Duncan Hines)

1 half stick of unsalted sweet cream butter, softened.

1 C whole milk

3 Large eggs.

1/4 C butter, Melted (Wait till after cupcakes are made for this)

1/2 C sugar

2 TBS cinnamon + 4 more divided


Preheat oven to 350 and place cupcake liners in a cupcake pan.

In a medium bowl, pour in the box mix, softened butter, milk and eggs.

Using a hand mixer, mix all ingredients together until fully mixed. Batter will be thick.

Add in 2 TBS of cinnamon to the mix and use same beaters to mix again until fully mixed.

Scoop 3/4 batter into the cupcake liners and bake at 350 for 20 minutes.

When done. Set aside to cool.


1 C unsalted sweet cream butter softened

2 C powder sugar

2 TBS cinnamon

3-4 TBS heavy whipping cream


Combine all ingredients into a standing mixer and mix.

If the frosting mixture looks like sugar pebbles add in more heavy whipping cream.

Once frosting is stiff, scoop into a piping bag and set aside.

Set up: 

Melt the butter in a small dish.

Add the sugar and cinnamon into another dish.

Dip the cooled cupcake into the butter mixture and then into the sugar mixture.

Top with the frosting.



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Easy Single Rise Cinnamon Roll Recipe

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Making cinnamon rolls can often take hours of preparation but with this recipe, you can have fresh homemade cinnamon rolls from scratch in a little over a hour. Yep, that’s right, just about 1 hour from start to finish with no fancy ingredients or equipment. Bring that oh-so-delicious smell of holiday in your home be it for breakfast, a guilty midnight snack or just because you’re craving some sweets with this single rise only cinnamon roll recipe.

What You’ll Need:

  • 1 packet of instant dry yeast (very important to use the instant variety), contains about 2-3 teaspoons
  • 2 and ¾ up to 3 cups of all-purpose flour
  • 1 egg
  • ¾ cup whole milk
  • 3 tablespoons unsalted butter (for the dough) plus another 3 tablespoons of butter for the filling
  • 1 teaspoon salt
  • 3 tablespoons white sugar for the dough
  • 1/3 cup brown sugar for the filling
  • 1-2 tablespoons of cinnamon powder for the filling (can be adjusted to taste)
  • Some baking sheet
  • Frosting (optional)


Let’s Start!

Make sure you got all the ingredients that you need at room temperature.

Over very low heat, warm the milk and add the butter for the dough, sugar and salt. Stir until well combined. You should be able to touch the mixture and it is important to simply make it lukewarm, not hot and do not boil.


Place the mixture in a mixing bowl and add the instant dry yeast and egg. Stir well until incorporated and everything is well blended.


Add the flour slowly at ½ cup per addition. Use the dough attachment of your mixture and stir well before adding the next batch.


Repeat until you have used up about 2 ¾ cups of flour and the dough is together and still a bit sticky. Save the remaining flour for dusting your table or counter top.


Place the dough on a floured surface. Let rest for about 5 minutes.


Roll it out into a rectangle about 13-14 inches long and 8 inches wide.


Brush with 3 tablespoons of remaining butter for the filling. You can melt the butter prior to this step or simply have it softened at room temperature to make it spreadable. Make sure to leave about an inch of unbuttered dough on all sides.


Sprinkle in the brown sugar and the cinnamon over the butter.


Start rolling until it forms a log.


Pinch the sides so the ‘log’ is secure. Cut off the ends to ensure all rolls are even. Cut the roll at ¾ to 1 inch thick slices.


Place the slices on a baking pan or tray. You can bake them individually by placing them at least 2 inches apart or make them all stick together by placing them less than an inch apart. Cover and let rise for about 30 minutes and preheat the oven at 375F or about 190C. Bake in a preheated oven for about 15-20 minutes until browned.


Cool on a rack and add some frosting made from 1 cup powdered sugar and 3-4 tablespoons of water if wanted.


Enjoy your gooey cinnamon rolls made in just about an hour!



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3 Easy Dump Cake Recipes

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Making a cake usually takes a lot of time and effort. But not all are really difficult to make and time consuming. These 3 simple recipes is proof of that! Keep reading if you’re looking for delicious dump cake recipes that are just as enjoyable to make as they are to eat!

Raspberry Dump Cake

Servings: 12 to 16


  • 1 package Duncan Hines Moist Deluxe White Cake mix (18.25 ounces)
  • 4 cups fresh raspberries, drained
  • 1 box raspberry Jell-O (3 ounces)
  • ½ cup sugar
  • 1 ½ cups water
  • 2 sticks unsalted butter
  • ½ cup pecans


  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Pour the raspberries into a 9” x 13” baking dish and spread out evenly.
  3. Sprinkle the sugar evenly over the raspberries.
  4. Sprinkle the JELL-O evenly over the raspberries.
  5. Pour the cake mix over the raspberries.
  6. Use a spatula or spoon to even out the cake mix.
  7. Do not stir.
  8. Cut the butter into very thin slices.
  9. Cover the entire top of the cake mix with the slices of butter.
  10. Sprinkle the nuts on top.
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Cookie Dough Monkey Bread Recipe

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This delicious cookie dough monkey bread recipe is not only easy to make but it’s delicious too! It uses only 6 ingredients that you probably already have on hand!

Little helpers will have fun rolling the dough, adding the sugar and, of course, eating it. Prepare it for breakfast, dessert or a tasty snack!

Cookie Dough Monkey Bread Recipe


Choc. chip MB IP 1

  • 2 (16 oz) cans of homestyle biscuits
  • 1/3 cup sugar
  • 1/3 cup brown sugar for the dry mix
  • 1/2 cup brown sugar for the glaze
  • 1/4 cup of butter
  • 1 package of Chocolate chip cookie dough
  • Pam spray
  • Bundt Pan


Preheat your oven to 350 degrees.

Spray a bundt pan with non-stick spray.

Set aside.

Open the cans of biscuits.

Cut each individual biscuit in quarters.

Set aside.

Open your package of cookie dough and cut each square into halves.

Choc. chip MB IP 2

Lightly flatten one of your biscuit quarters and add your piece of cookie dough in the center.

Choc. chip MB IP 3

Pinch all edges to close and roll in your hands to form a ball.

Set to the side each one as you do them until all are completed.

Using a ziplock bag add the sugar and brown sugar, mix to combine.

Choc. chip MB IP 4

Add 5-7 of the rolled biscuits into the ziplock bag and shake to coat each ball in the sugar mix.

Begin to add the dough balls into prepared pan.

Repeat until you’ve added them all in the pan.

Choc. chip MB IP 5

In a small sauce pan add your butter and brown sugar heat on medium heat until melted- stirring often.

Pour your melted glaze all over your dough balls evenly.

Bake for 15-20 minutes or until golden and set.

Let cool in the pan for about 10 minutes then flip out onto a plate and enjoy!


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