Foods from Around the World

  • Homemade Toaster Strudel Pastries

    • 2 10″x10″ sheets of puff pastry (homemade or store bought)
    • ¾ cup of your choice for filling (I used strawberry jam)
    • ¼ cup powdered sugar
    • ⅛ tsp vanilla
    • ½ tbsp of whole milk or cream (is using cream you may need to add a little more than ½ tbsp)
  1. On a lightly floured surface, lay out each sheet of puff pastry.
  2. Cut each sheet in 6 rectangles – you should have 12 in total, roughly the same size.
  3. Onto 6 of the rectangles spoon some of your filling. Make sure that the filling is about ½” away from the sides.
  4. Wet your index finger lightly with a little water (you only need a small amount of water).
  5. Run your wet finger along the edges of each rectangle (only the ones you put the filling on).
  6. Then place the other 6 rectangles over each of the ones with the filling.
  7. Using your fingers press down the sides to make sure the strudels are sealed.
  8. Using a fork, you can press down the edges again.
  9. Once each of the strudels are sealed, place them onto a cookie sheet lined with parchment paper.
  10. Bake in the oven for about 20 minutes or until golden.
    To make the icing:
  11. Combine the powdered sugar, vanilla and cream (or whole milk) using a fork or a small whisk.
  12. Once strudels have come out of the oven and have cooled, drizzle the tops with the icing.
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Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks

1 package (12 count) string cheese (low moisture part-skim mozzarella cheese)
24 pepperoni slices (from 6-oz package)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1 cup marinara sauce
  • Heat oven to 400°F. Unwrap string cheese, and cut a 2-inch slit along one side of each, leaving ends intact. Cut pepperoni slices in half, and insert 4 halves into each cut side of mozzarella sticks.
  • On large cutting board, unroll dough; cut short side into 12 equal strips. Starting at one end of mozzarella stick, wind one strip of crescent dough around cheese, completely covering cheese. Seal ends, and place on ungreased cookie sheet. Repeat for remaining dough and mozzarella sticks.
  • Bake 10 to 12 minutes or until golden brown. In microwavable bowl, heat marinara sauce covered on Medium-High (70%) 1 to 2 minutes or until warmed through. Serve immediately with warm crescent sticks.


Fresh Fruit Spring Rolls

  • 10 paper roll – Rice Paper
  • 1 medium – apple
  • 1/2 fruit – mango
  • 1 medium – peach
  • 1 fruit (2″ dia) – kiwi
  • 4 medium (1-1/4″ dia) – strawberries
  • 10 raspberries – raspberries
  • 1/8 cup arils (seed/juice sacs) – pomegranate
  • 5 leaves – mint, fresh
  • 2 tablespoon – honey
  • 1/2 fruit (2″ dia) – lime
  1. Start by chopping your fruit. It is up to you how you chop and present your fruit in the spring roll. I decided to cut the apple and mango in long, thin strips, almost like matchsticks. I then sliced the strawberries and kiwi into rounds and cut the peach into thin wedges. You can leave the raspberries whole. Place all the fruit on a plate ready to make into spring rolls.
  2. Next you will need to prepare the rice paper wrappers by submerging them one at a time in hot water for 2-3 minutes until they are soft and malleable. Immediately transfer the soft rice paper to a large plate and start to fill your spring rolls. Choose either strawberries, kiwi, raspberries or peach to lay down first and then directly onto of your chosen fruit place a few sticks of apple and mango, followed by some pomegranate seeds and a couple of mint leaves. Repeat for each spring roll, making one at a time.
  3. I kept the spring rolls quite small so that they would be easier for young children to eat but you can stuff them so that they are a lot fuller if you wish!
  4. Make a chocolate dipping sauce with 1/4 c. heavy cream and 1/4 c. chocolate chips. Melt and stir until smooth.
    © 2016 Super Healthy Kids. All rights reserved.

French Toast Roll-Ups

8 slices white sandwich bread
2 eggs
3 tablespoons milk
1/3 cup sugar
1 teaspoon ground cinnamon
Butter, for coating skillet

Filling Options, as desired

Cream cheese, softened
Canned cherry pie filling
Apples, sliced
Peanut butter
Bananas, sliced


  • 1 Cut crusts from slices of white bread, and flatten bread with rolling pin.
  • 2 Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.
  • 3 In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.
  • 4 In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.
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Tacos in a Bowl Recipe

  • 1/2 pound lean ground beef (90% lean)
  • 2 tablespoons finely chopped onion
  • 3/4 cup canned diced tomatoes, drained
  • 2 tablespoons taco seasoning
  • 1 cup water
  • 1 package (3 ounces) ramen noodles
  • 1/4 cup shredded cheddar or Mexican cheese blend
  • 1/4 cup crushed tortilla chips, optional
  1. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir for 3-5 minutes or until noodles are tender.
  2. Spoon into serving bowls; sprinkle with cheese and tortilla chips if desired. Yield: 2 servings.

Harry Potter!



  • 1 cup light or dark brown sugar
  • 2 tablespoons water
  • 6 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cider vinegar
  • 3/4 cup heavy cream, divided
  • 1/2 teaspoon rum extract
  • Four 12-ounce bottles cream soda
  1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
  2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
  3. Once the mixture has cooled, stir in the rum extract.
  4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
  5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.


Exploding Bonbons
6 ounces bittersweet chocolate, chopped or chips
4 ounces heavy cream
5 packets of Pop Rocks
12 ounces chocolate candy coating (for dipping)
Pour the chocolate into a medium heat-safe bowl. In a small saucepan set over medium heat, bring the cream to a simmer.
Pour the hot cream over the chocolate and let it sit for a minute.  Whisk the chocolate and cream until smooth. Cover the bowl with plastic wrap and let the ganache chill in the fridge for 3 hours.
Line a baking sheet with foil.  Scoop small amounts of ganache into your hand and roll into 3/4-inch balls. After you’ve rolled them all out, pour 4 packages of Pop Rocks onto a shallow plate. Roll the balls in the Pop Rocks and return to the baking sheet.
 Slide the pan of truffles into the freezer for 5-10 minutes while you prepare the dipping chocolate.  If you can’t fit them in the freezer, the fridge is fine, too.

In a small bowl, melt the chocolate candy coating according to the directions on the package.

Take the truffles out of the fridge.  One by one, dip them in the melted chocolate, making sure they’re fully covered.  Use a fork to lift them out, tapping the side of the bowl to take off any excess chocolate.  Place them on the baking sheet and sprinkle some of the Pop Rocks from the remaining package on top as a cute garnish.

Quidditch Pies
1 lb. ground beef
3 Tbsp. finely chopped onion
1/2 tsp. minced garlic
1/3 cup Ketchup
1 Tbsp. Apple Cider Vinegar
1 cup frozen mixed vegetables
1 pkg. (4 oz.) instant potato flakes
1 pkg. (3 oz) PHILADELPHIA Cream Cheese
3 Tbsp. butter
2 pkg. (16.3 oz each) refrigerated buttermilk biscuits
1/4 cup Shredded Colby & Monterey Jack Cheeses
COOK ground beef in a large skillet until almost cooked through. ADD onions and garlic and continue cooking 2-3 minutes or until ground beef is no longer pink, drain if necessary. STIR in ketchup and cider vinegar.
BOIL mixed vegetables according to the directions on package, drain and add to ground beef mixture.
PREPARE instant potatoes according to directions on package, stir in PHILADELPHIA Cream Cheese until smooth and creamy.
PREHEAT oven to 350 degrees and spray muffins tins with nonstick cooking spray. PLACE 1 biscuit into each opening of muffin tin and press to bottom and up the sides of each muffin tin. ADD 1 heaping tablespoon beef mixture to each biscuit. TOP with 1 tablespoon of potatoes and sprinkle with cheese. BAKE at 350 degrees for 12-15 minutes or until golden brown.

Cauldron Cakes
Yields 12 cauldrons

Cauldron Cakes

12 devil’s food cupcakes
1 recipe for Chocolate Glaze (below)
1 recipe for Marshmallow Filling (below)
Approximately 1/2 cup chocolate chips
Edible gold glitter

Chocolate Glaze
6 ounces (1 cup) semi-sweet chocolate chips
4 tablespoons butter

In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.

Marshmallow Filling
1 cup Marshmallow Fluff (or prepared marshmallow cream)
1/2 cup vegetable shortening
1/2 cup confectioners sugar
2 teaspoons vanilla extract

In a medium bowl, beat together the marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, about 3-5 minutes.

To assemble
Using a sharp knife, cut out a cavity in the bottom of the cupcake. When using a knife, I run it in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).

Dip the bottom of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.

Fill a pastry bag with marshmallow filling and pipe into the cavity of the cupcakes. Garnish the top with edible gold glitter.

Use black licorice to make cauldron handle.

Spring is in the Air!

Ladybug Cupcakes

Image result for ladybug cupcakes using oreos


Birthday Cake Popcorn Recipe

6 cups freshly popped popcorn
1½ cups white chocolate chips
1 cup cake batter mix (yellow or white)
¼ cup rainbow sprinkles

1) Place popped popcorn in a large bowl, removing all unpopped kernels.

2) Place the white chocolate chips in a medium, microwave-safe bowl. Melt chips in microwave in 30 second intervals, stirring every 30 seconds, until fully melted. Add cake batter mix and mix until well-incorporated (note: mixture will be thick). Pour over popcorn, add sprinkles and mix until evenly coated. Spread onto a baking sheet lined with wax paper and allow to harden for 20 minutes before serving.

Yield: 6 cups popcorn


  1. 1 and 1/2 cups Ritz Crackers, crushed
  2. 2 cups grated Cheddar Jack
  3. 4 tablespoons unsalted Butter, melted
  4. 4 and 1/2 cups cooked Elbow Macaroni (about 8 ounces uncooked)
  5. Approx 5.5oz Garlic and Herb cheese
  6. 2 tablespoons Unsalted Butter, cold
  7. 2 Large Eggs
  8. 1/2 cup Milk
  9. 1/4 cup Sour Cream
  10. 1/2 teaspoon Cayenne Pepper
  11. 1/4 teaspoon Salt
  12. 3 strips of Bacon, chopped (optional)
  13. Parsley, for garnish (optional)


  1. Start by preheating the oven to 350 degrees and prepare your mini cupcake pan by spraying it with cooking spray!
  2. Either by hand or using a food processor crush 1 1/2 cups (approx 1 1/2 – 2 sleeves) of Ritz Crackers. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded Cheddar Jack Cheese, and the melted butter. Mix well until everything is combined!
  3. Divide the mixture through the mini cupcake pan, pressing the mixture firmly down into every spot to create the base of each bite!
  4. In a new bowl, combine the freshly cooked (still hot) macaroni noodles with 1/2 cup of the shredded Cheddar Jack, the garlic and herb cheese, and the butter. Mix everything together!
  5. In a third bowl smaller bowl, combine the eggs, milk, sour cream, cayenne pepper and salt. Mix with a whisk! Add the egg mixture to the cooked macaroni mixture, mixing everything until all the ingredients are melted!
  6. Scoop enough of the macaroni mixture to have each muffin cup heaping full! Sprinkle each muffin cup with you extra Cheddar Jack and if you want the chopped Bacon!
  7. Bake the Mac and Cheese Bites until lightly golden on top, about 15 minutes for the Mini Cups and more like 20 minutes for the regular Cups! Remove from oven and allow to cool for a few minutes, before removing from the pan! Serve immediately!



Creamsicle Ice Cream Soda

  • 1 1/4 cup(s) light vanilla ice cream   
  • 1/2 cup(s) seltzer   
  • 1/2 cup(s) fresh orange juice   
  • 1/2 cup(s) ice cube(s)   
  • 2 tsp sugar   
  • 1/2 tsp orange zest, finely grated (plus orange slices for garnish)   
  • Combine all ingredients in a blender; blend until creamy. Yields about 3/4 cup per serving.


  • Orange-Honey Glazed Carrots

    1/2 lb carrots, peeled and sliced
    1 tablespoon unsalted butter
    1/2 cup freshly squeezed orange juice

  • 1 Tablespoon lemon juice
  • 1/2 teaspoon brown sugar
  • Dash ground black pepper. In a medium saucepan with water, bring to a rolling boil. Add the carrots, cover the pan, and boil for 5 minutes. Drain.Stir in remaining ingredients and cook over medium heat until the liquid has evaporated.  serves 4.

Christmas is for Kids!

White Chocolate Peppermint Sugar Cookie Pizza

  • 1 roll refrigerated sugar cookie dough 16.5 oz
  • 4 oz white chocolate, melted and cooled slightly
  • 1 teaspoon mint extract
  • 2 cups powdered sugar
  • 2 tablespoon milk
  • 1 10 package Andes Peppermint Crunch Baking Chips
  1. Preheat oven to 350. Spray a 12-inch pizza pan with cooking spray. Spread cookie dough over the entire pan to form a crust. Bake for 16-18 minutes or until golden brown. Cool cookie completely before frosting.
  2. To prepare frosting combine cream cheese and butter in a mixing bowl and beat until creamy. Add cooled chocolate and extract, mix well.
  3. Carefully beat in powdered sugar. Mix until incorporated and frosting is fluffy. Spread over cooled cookie crust and top with peppermint bits.


Lots of fun and healthy Christmas food ideas for kids!

Chocolate Mint Hot-and-Cold Cocoa

  • 5 cups boiling water
  • 4 envelopes instant hot cocoa mix
  • 1 pint peppermint or vanilla ice cream
  • 4 candy canes

Stir and combine boiling water and hot cocoa mix. Put 1 scoop of ice cream into each of 4 mugs. Fill up with cocoa and add a candy cane.



Rice Krispy Treat Ornaments

  • ¼ cup butter
  • 10 ounce package marshmallows
  • 6(ish) cups Rice Krispies
  • extra butter
  • colored sugar sprinkles and nonpareil sprinkles
  • Rolo candies
  • toothpicks

Melt butter and marshmallows together.  Mix well.  Add Rice Krispies cereal.  Mix until combined.

With well-buttered hands (not a phrase I type every day!), shape sticky cereal mixture into balls.  I got 6 balls out of one batch of Rice Krispies treats. Pack tightly.

Sprinkle colored sugar or nonpareil sprinkles over each ball.  Gently press sprinkles into the treats.

Stick one end of a toothpick into the bottom of a Rolo candy.  Plunge the other end of the toothpick into the Rice Krispy treat ball to attach the Rolo and make it look like the top of an ornament.




Swamp Juice

1 (12 ounce) can frozen limeade, thawed

1 (2 liter) bottle Sprite, 7-up, or gingerale

1 quart lime sherbet

gummy (optional) worms, frozen strawberries, plastic spiders, plastic eyeballs, dry ice

green food coloring if desired

  1. Mix limeade and Sprite (or 7-up, gingerale) in a punch bowl.
  2. Add lime sherbet by the spoonfuls.
  3. Garnish with gummy worms, plastic spiders and eyeballs, or frozen strawberries (witch hearts) is desired.

Halloween Finger Food


Weiner sausages, I like the mini ones, they look more like tender kids fingers rather than grizzly adult ones.

White onion


Cut a small section off the top of the weiner, this is where the nail will go

Then make 3 small cuts half way down, this will be the knuckle

Cut the onion into thick slices, the cut the slices into slightly triangular pieces, pop the onion and weiners into boiling water for a few minutes. As they boil the fingers will bend slightly.
Dip the bottom of the sausage in the ketchup, then put a little ketchup on the wiener where the nail with go, add a piece of onion and you are done!

Vampire Caramel Apples

Submerge apples in caramel and swirl upon removal to let excess caramel drip off. Invert onto prepared cookie sheet and use a knife to remove any excess caramel that pools on the bottoms.

Let the apples set for about an hour and set any extra caramel aside.

With a sharp knife, cut out a wedge of apple to make the “mouth”. Use the edge of the knife to push back the caramel a little along the edge to make “lips”.

Use scissors to cut mini marshmallows in half for the central teeth and into triangles for the fangs.

Use leftover caramel to help secure the marshmallow teeth to the mouth.

Sweet Scarecrow Cupcake

With an ice cream cone hat and a candy corn nose, this tasty scarecrow cupcake is better suited for eating than for protecting the fields from scary birds.

Decorate Halloween cupcakes using these simple steps:

  1. Snip green fruit leather into thin, short strips and place on top of the cupcake for hair.
  2. Place a piece of candy corn in the center of the cupcake for the nose.
  3. Put a jelly bean on each side of the nose; attach a mini candy-coated chocolate to each jelly bean using a dab of frosting to secure.
  4. Curve a piece of black string licorice into a smile below the nose. Place small pieces of licorice across the smile for teeth.
  5. Attach a wafer ice cream cone to the cupcake for a hat.

Cheesy Crescent Ghosts

Cheesy Crescent Ghosts

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese or Colby-Monterey Jack cheese blend (4 oz)
Assorted sliced olives and chiles, as desired 
  • 1Heat oven to 375°F. Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.
  • 2On cutting board, unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each as needed to look like ghost shape. Arrange triangles on cookie sheet, folding narrow point under about 1/ 2 inch, to form head of ghost.
  • 3Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with 1 tablespoon cheese; top with sliced olives to form mouth and eyes. Bake 2 to 3 minutes longer or until cheese is melted.
  • Pillsbury

Brunch Kid-Style

Egg and Crescent Breakfast Bundles

    1 roll Pillsbury Crescent Rolls
    6 slices Bacon
    12 eggs

1/2 cup Sargento’s Reduced Fat shredded cheese


1. Pre-heat oven to 375.
2. Microwave turkey bacon. Crumble.
3. Open one can of crescent rolls. Lightly press perforations to make one large sheet. Be careful not to overwork the dough. Cut into twelve rectangles.
3. Coat a 12 cup muffin tin with non-stick spray.
4. Lightly press one dough rectangle into each tin.
5. Sprinkle half the cheese evenly into the 12 muffin tins.
6. Sprinkle bacon evenly into the 12 muffin tins.
7. Scramble eggs and pour into tins. Top with remaining cheese.
8. Bake at 375 for 15-20 minutes until the eggs are completely set.
Servings Per Recipe: 12

Awesome Banana Split Pancakes

Awesome Banana Split Pancakes

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 5
2 cups Original Bisquick™ mix
1 1/4 cups milk
1/4 cup chocolate-flavor syrup
1 egg
1/3 cup mini chocolate chips
2 medium bananas, sliced
2 cups sliced strawberries
Whipped topping, chopped peanuts, additional chocolate-flavor syrup and maraschino cherries, if desired
In medium bowl, stir Bisquick mix, milk, 1/4 cup chocolate-flavor syrup, mini chocolate chips, and the egg with wire whisk or fork until blended (batter may be thin).
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other side until golden brown. Serve with remaining ingredients.

Cannoli Doughnuts

  • 45 min total time
  • 8 servings Cannoli Doughnuts

Filling and Doughnuts

3/4 c. whipping cream
1/2 box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Chocolate Glaze

1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
  • Heat oven to 375°F. In medium bowl, beat whipping cream and pudding mix with electric mixer on medium speed until thick. Cover; refrigerate.
  • Bake biscuits as directed on can; cool on cooling rack. Meanwhile, in small bowl, beat Chocolate Glaze ingredients with whisk until smooth, adding enough milk for desired glaze consistency. Cover; set aside.
  • To fill doughnuts, let filling stand at room temperature 5 minutes. Spoon pudding into decorating bag fitted with 1/2-inch wide tip. Insert tip into side of each biscuit. Squeeze about 2 tablespoons pudding mixture into center.
  • Dip top of each biscuit into glaze. Place on cooling rack over cooking parchment paper; let stand 10 minutes to allow glaze to set. Store in refrigerator.

Apple Cinnamon Parfait

     1 Fiber One™ 90 calorie cinnamon coffee cake (from 5.34-oz box)

1/4 cup Yoplait® Light apple turnover yogurt (from 6-oz container)
1/4 cup diced Granny Smith apple
  1. Cut cinnamon coffee cake into 12 bite-size pieces. In small serving glass, layer half of cake pieces and half of the yogurt. Repeat layers; top with diced apple. Serve immediately.
Chocolate Donut Milkshakes

Yield: serves 3 large shakes

Chocolate Donut Milkshakes made with hot fudge, chocolate ice cream, and YES, chocolate mini donuts! #tastykake

  • 3 cup vanilla ice cream
  • 1/4 cup hot fudge sauce
  • 6 TastyKake mini chocolate donuts
  • 1/4 cup milk
  1. Combine everything in a blender and process until smooth! Garnish with whipped cream and an extra donut if desired. ENJOY immediately!

St. Patrick’s Day Treats!

Twisted Shamrocks!

Baking sheet, foil or parchment paper, oven, a bag of pretzel sticks, a bag of mini pretzels, a bag (or so) of Hershey’s Kisses, a large bag of M&Ms.

Heat oven to 200 degrees.

Line a baking sheet with foil or parchment paper.

Anyway, place a Hershey’s Kiss on top of the pretzels, in the middle, like so:

Repeat until you run out of room (or Kisses).

Carefully put baking sheet in oven so pretzels don’t slide out of alignment.

Remove after 4 minutes.

Press the end of a pretzel stick into the center of the softened Kiss for the stem

Press an M&M over the end of the pretzel stick–you want the Kiss to moosh around the pretzels, cementing them together.

Green Shamrock Quesadilla

shamrock quesadilla
To make this easy and festive St. Patrick’s Day lunchtime treat for kids,
you will need a few things:
  • Spinach & Herb Flour Tortillas (We used Mission Brand)
  • Cheese of your choice, shredded or thinly sliced
  • Heart-shaped mini food cutter
  • Knife/or Pizza cutter
    Here’s the “How to”
  • Lay the tortilla flat on a plate
  • Add shredded cheese or your choice (We used Swiss) and fold in half.
  • Cook it in a pan on medium heat flipping halfway through until the cheese is melted.
  • Or just pop in the microwave for a about 30-45 seconds
  • Using a heart shaped cutter, cut out 3 hearts and
  • Using a pizza roller, cut a thin triangulated edge for the stem
heart cutter shamrockheart cutout


cartons (6 ounce) Yoplait French Vanilla Yogurt

packet (1 ounce) sugar-free white chocolate pudding

1/4 cup Baileys Irish cream creamer

ounces extra-creamy whipped topping

cup white chocolate chips, melted

1 ½  cups Lucky Charms cereal 

  1. In a stand mixer, beat together the yogurt, pudding mix, and Irish cream until whippy.
  2. Add approximately 6 ounces of the whipped topping (you just need to save about 1 cup of the whipped topping to finish off the tops of your dirt cakes) and beat until the mixture is smooth.
  3. In a small bowl, melt the white chocolate chips in the microwave in 30-second bursts until melted.
  4. With your electric mixer turned on, slowly pour the melted chocolate chips into your creamy mixture until well beaten. Tint with green food coloring, if desired.
  5. Spoon several tablespoons of the mixture into mini trifle cups, top with Lucky Charms, more of the Irish Cream mixture, a thin layer of whipped topping, then sprinkle with Lucky Charms to finish it all off.
  6. Serve immediately for best results. Enjoy!

End-of-the-Rainbow Parfaits

Layer fresh blueberries, grapes, strawberries, mandarin oranges, sliced kiwi, and pineapple in a tall glass or trifle dish. Top with vanilla yogurt sweetened with honey for clouds and light raisins for gold nuggets.

Nutcracker Sweets

Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu Crescent Rolls

  • 1 can Pillsbury Crescent Rolls
  • 6 slices Swiss cheese
  • 6 slices deli ham
  • 2 chicken breasts, cooked, thinly sliced
  • 1 teaspoon Italian seasoning
  • 2 Tbls honey (optional)
  • 2 Tbls Dijon mustard (optional)
  1. Preheat oven to 375°F.
  2. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well.
  3. Sprinkle with Italian seasoning.
  4. Layer first Swiss cheese, then ham and finally the chicken breast on the rolls.
  5. Roll up like a cinnamon roll and cut into 8-10 rolls.
  6. Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.
  7. Mix honey and Dijon mustard and serve with rolls if desired.


Cupcake Poppers

Cupcake Poppers


  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/4 teaspoon each Betty Crocker™ gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)


  • 1 1/2 cups marshmallow creme
  • 3/4 cup butter, softened
  • 1 1/4 cups powdered sugar
  • Betty Crocker™ gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)
  • Heat oven to 350°F (for all pans). Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
  • Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
  • Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
  • In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match cupcake colors.
  • Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
  • 30 cupcake poppers

Wee Chefs Fall Harvest

Grilled Cheese Roll-ups
for 6 roll-ups:
6 slices very soft, fresh white bread (crusts removed)
6 slices American cheese (such as Kraft singles)
butter for “toasting”
Using a sharp knife, carefully remove the crusts from the bread slices. Flatten each slice of bread with a rolling pin until very flat. Place a slice of American cheese on each of the flattened bread slices and roll each of these up into a tight roll. Moosh the edge of the bread to the roll to seal (you can use a couple drops of water to do this if needed.)
Heat a couple Tablespoons butter in a skillet over medium heat. Place the roll-ups in the butter once it’s barely sizzling. Using a spatula, roll the roll-ups around in the butter. Gently flip and roll until all sides are golden brown and cheese is melty.

Candy Corn’ Fruit Cups

Healthy Candy Corn' Fruit Cups: layer pineapple chunks and mandarin oranges, then top with whipped cream :)

Layer pineapple chunks and mandarin oranges, then top with whipped cream.

Fall Harvest

Rainbow Candy Apples

Neon Colored Apples, ready to eat

Candy melts: green, pink and orange
3 Tablespoons coconut or vegetable oil
Large apples
Food coloring
  • Start with a bag of colored candy melts, food coloring and oil.
  • Melt the candy melts according to package directions and then add a few drops of bright food coloring. Mix together and then add 3 tablespoons coconut oil.
  • Put a popsicle stick in the top of the apple and then dip into the candy melts. Place on a plate to cool.
  • Follow the same instructions with other colors of candy melts to get a rainbow effect.
  • Recipe by Sugar and Charm



Beans ‘n’ Franks Chowder
Serves: 4

2 (16 ounce each) cans baked beans, divided
4 hot dogs, cut into 1/2-inch pieces
1/2 cup chopped onion
2 tablespoons butter
1 (14 ounce) can whole tomatoes, broken up, undrained
1 tablespoon brown sugar
1/4 teaspoon hot pepper sauce

Set aside 1 cup of baked beans. In a large bowl, mash remaining beans or puree in a blender; set aside. In a large saucepan over medium-high heat, saute hot dog pieces and onion in butter 3 to 5 minutes, or until lightly browned. Add undrained tomatoes, brown sugar, and hot pepper sauce. Simmer 10 minutes. Add 1 cup reserved beans and pureed beans; cook slowly 10 to 15 minutes, stirring occasionally, until soup is piping hot. Notes This is easy and so thick – just great for dipping with crusty bread or toasted hot dog buns!

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Cinnamon Cider

Cinnamon Cider

1 gallon apple cider
2/3 cup sugar
2 teaspoons whole allspice
2 teaspoons whole cloves
2 cinnamon sticks, 3 inches long
2 oranges, studded with cloves
  • In 4-quart Dutch oven, heat all ingredients except oranges to boiling; reduce heat. Cover; simmer 20 minutes.
  • Strain punch through sieve or colander. Pour into small heatproof punch bowl. Float oranges in bowl. Serve hot.
  • Betty Crocker



Muffin Tin Pumpkin Pies

Makes 12 mini pumpkin pies
• pumpkin pie filling for one 9-inch pie
• 2 9-inch pie crust doughs – pre-made from a box
• bowl or round cookie cutter 4 inches in diameter
• muffin tin
• whipped cream
1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling.
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
6. Add a dollop of whipped cream to each individual muffin tin pie.
Make and Takes for Kids

  • 6 regular size Snickers Candy Bars
  • 4 medium apples, I used Red Delicious
  • 1 (5.1 oz.) package Vanilla Instant Pudding, dry, do not prepare
  • ½ cup milk
  • 1 (16 oz.) tub cool whip, thawed to room temp
  • ½ cup caramel ice cream topping
  1. Whisk vanilla pudding packet, ½ cup milk and cool whip together until well combined.
  2. Chop up apples and Snickers into bite size pieces.
  3. Stir chopped apples and Snickers into pudding mixture.
  4. Place in a large bowl and drizzle with caramel ice cream topping.
  5. Chill for at least 1 hour before serving.