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Easy Double Layer Pumpkin Pie

It is also a No Bake Pie!!!


1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk


For the Cream Cheese Layer:

In a medium bowl cream together softened cream cheese, milk and sugar until well combine.  Mix in half of the tube of  cool whip until smooth.

Pour into graham cracker crust smoothing out and set aside.

For the Pumpkin Layer:

In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk.  Mix until Thick and pour on top of cream cheese layer.  Evenly spreading over the cream cheese layer.

Refrigerate until firm.  At least 4 hours.  I prefer 8 hours.

***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.




Groovy Marbled Easter Eggs

Fun to make & Eat!

What you need:

Ziploc Baggies (one for each egg you are coloring)
Eggs (you choose how many)
Liquid Food Coloring
White Vinegar
Water (for boiling eggs)


1.  Add eggs to cold water and bring to boil.  Boil for approx. 6 minutes.

2. Remove from heat and let sit for 5 minutes.

3.  After eggs have slightly cooled, gently tap on a hard surface until cracks appear all over the egg.

4. Put a Tablespoon of food coloring in Ziploc baggies.  Then add egg.

5. Roll the eggs around the bag to make sure that they are coated.

6. Repeat with all eggs.

7.  Let set for approx. 30 minutes.  To let the eggs absorb the food coloring.

8.  After set, remove eggs from bag and rinse off with cold water.  To remove excess food coloring.

9.  Pour white vinegar over eggs (lightly splashing each egg) to set color.

10.  Peel the egg and enjoy your surprise design!


Strawberry Frosting Fudge

This is a super fun way to get the kids in the kitchen to help!  My 7 year old son absolutely LOVED helping mom make some Valentine’s Day Fudge!


1 (16 oz) can of strawberry frosting
1- 12 oz bag of white chocolate chips
1/4 teaspoon Strawberry extract


1.  Spray 8 x 8 pan with cooking spray and line with Wax paper.

2.  Melt White Chocolate Chips in Microwave until melted.  Being careful not to burn the chips.

3.  Quickly and evenly stir in the frosting and Strawberry extract.

4.  Pour into prepared pan.  Top with Sprinkles!

5. Let set-and serve.  Can be cut into cute shapes using cookie cutters or just cut into squares.

6. Store in a airtight container up to  7 days.


Valentine’s Day Tuxedo Chocolate Covered Strawberries


1 (12 ounce pkg.) Semi-Sweet Chocolate (I used Ghirardelli brand)
1 (12 ounce pkg.) White Chocolate Chips (Again, I used the Ghirardelli brand)
2 teaspoons of shortening (divided)*Optional*
12-18 strawberries


1. Rinse and let strawberries dry.

2.  Melt white chocolate with 1 teaspoon shortening in a microwave bowl for 20 to 30 seconds at a time- until melted.

3.  Dip each strawberry in white chocolate.  Going a little more than half way up on the strawberry.  Place on a wax paper lined cookie sheet and continue until all strawberries are dipped and coated in white chocolate.

4. Refridgerate for approx. 10 minutes to let the white chocolate harden.

5.  Melt Semi-Sweet Chocolate with the remaining teaspoon of shortening in a microwave safe bowl for 20 to 30 seconds, until melted.

6. Dip each strawberry in semi-sweet chocolate at an angle on its side….tilting it just slightly.  Repeat and complete other side of strawberry.  Place back on wax paper to harden.

7.  Continue dipping in Semi-Sweet chocolate until all coated.  Then take a tooth pick dipped in semi-sweet chocolate to create the ‘buttons’ of the tux.  I also used a tooth pick to make the ‘bow’ just used a bit more chocolate and tried to create a “line” in between both dots.

Return to fridge to completely harden.  Perfect for Valentine’s Day!  My kids loved them!  I should say my 2 kids that love strawberries loved them.


Chocolate Dipped Oreo’s


1-pkg Oreo Cookies
1-12 ounce bag of chocolate
1-tablespoon Crisco (optional)
Sprinkles, toppings…etc. (optional)


1.  Pour Chocolate in a Microwave safe dish.  Microwave the chocolate and Crisco (optional) at 30 second intervals….until melted.

2.  One at a time dip Oreo’s in Chocolate making sure to fully coat each cookie.

3.  Using a fork lift the cookie out of the chocolate and let the excess chocolate drip off.  I kind of shimmy my fork back and forth.

4.  Place on Wax or Parchment paper to dry.

Notes:  You can use any type of chocolate, any kinds of toppings, and you can even dye the white chocolate to any color you wish using gel dyes.  I chose to go simple in the pictures and just top some of my dipped cookies with crushed Oreo’s.


Peanut Butter Blossom Cookies


1/2 cup crisco butter shortening
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg

1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups AP (all purpose) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (set aside)
48 Chocolate Candy Kisses, unwrapped


Preheat oven to 375 degrees.

Line cookie sheet with parchment paper.

In a large bowl, cream shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy.

Next add the  egg, milk, and vanilla extract; beat well.

Mix in the flour, baking soda, and salt; stir into creamed mixture until well mixed.

Roll dough into 1 inch balls (I use a cookie scoop to get uniform cookies) and roll into sugar that you have set aside.

Bake for 7 minutes.  After baking; press a chocolate Kiss into the center of each cookie.  Return to oven and bake an additional 2 minutes. Remove from oven and let cool on cookie sheet for 1 minute.  Remove from cookie sheet and let cool on wire cooling racks.


Pumpkin Pie Delight

Pumpkin Pie in “Cake” form that is a delight to make and eat!  And it is really good the next day after baking!


Yellow Cake Mix
1/2 cup melted butter
3 eggs
1-(29 ounce can) Pure Pumpkin
2/3 cup milk
1/2 cup packed brown sugar
2 tsp. Pumpkin Pie Spice
1 1/2 tsp. cinnamon
1/2 cup sugar
1/4 cup butter (FIRM)


Preheat oven to 350 degrees.  Spray a 9 X 13 baking dish with cooking spray. Set Aside.

2. Reserve 1 cup of the cake mix and set aside!

3.  Mix cake mix, 1/2 cup melted butter and 1 egg.  This will be a doughy consistency.  Press into prepared pan.

4. Mix canned pumpkin, 2 eggs, brown sugar, milk and pumpkin pie spice in a large bowl.  Pour into pan and spread evenly.

5.  For the topping mix the reserved 1 cup cake mix, sugar, cinnamon, and 1/4 cup firm butter.  Until crumbly.  Sprinkle on top.  I do this with a pastry blender.  A fork will serve the same purpose.

6.  Bake for 50 to 55 minutes at 350 degrees.

7.  Serve warm or cold.  With Ice Cream or Cool Whip.


Mummy Candy Bar Treats

So cute to give to your favorite Ghosts and Gobelins!

Supplies needed:

White Crepe Paper (I found mine at the dollar tree.  I paid $1.00 for 2 rolls of it)
Black scrapbook paper or construction paper
Glue (stick or squeeze bottle-I actually used both)
Googlie Eyes ( I bought mine at the dollar tree for a $1.00.  It has 125 Googlie eyes.  It was the LAST package left. )
Full Size Hershey Chocolate Bar

Creating the *Mummy*

This is VERY simple to do!  Perfect craft for having those kiddo’s help!

Cut out a black square piece.  This does not have to be perfect and glue 2 google eyes to it.  Then glue it onto the candy bar.

I used the stick glue to place the paper onto the candy bar.  I used the squeeze glue on everything else.

Starting at the bottom on the front of the candy bar.  Glue down a piece of the crepe paper and hold it secure.  Then start wrapping your  candy bar to form your *mummy*.

My crepe paper was a little to wide for my liking.  So as I went around the candy bar, I folded it in half and it worked perfectly.  When finish tear off the crepe paper from the back of the Candy bar and glue in place!

I am going to be making up about 16 of these.  I am going to give some to the kids that ride the bus with my boys at the bus stop.  I might even make some for my kids teachers.  This took me less than 5 minutes to make.

I found this idea from The Idea Room.

~Enjoy, and have a Spooktacular Halloween!~


*Spooky* Halloween Bundt Cake

Tasty, Moist, & Fun


1 box white cake mix (Plus ingredients called for on package)
1 box Dark Chocolate Fudge cake mix (Plus ingredients called for on package)
1 (16 oz) can Fluffy White Whipped Frosting by Duncan Hines
Black food coloring ( I used McCormick Black Liquid Food Coloring)
Purple food coloring ( I used Wilton Violet Gel Coloring)
Orange food coloring (I used AmeriColor #113 Orange Gel Food Coloring-Found at Hobby Lobby)

What I did:

Heat oven to 325 degrees.  I greased and FLOURED my bundt pan.  The ‘extra’ ingredients I need to make the cake batters  were 5 eggs, water, 1/3 cup of oil and 1/2 cup of oil. What ‘extra’ ingredients you may need will vary according to which store bought cake mix you purchase.

This recipe can get kind of confusing and you have to be careful not to over fill the pan because you will run into problems.

To keep my cake batters straight and my thought process together.  I made the cakes separately.  I started with the Chocolate cake mix.  Made it according to package directions and then added black food coloring.

I then took half of that batter (which was around 2  cups and poured it into the bundt pan.  I set the rest aside.

I then made the white cake mix.  I made it in a large bowl that had measurements on the side.  When completely mixed together.  It made just over 4 cups.  I divided the batter equally into two bowls.  I then colored them with my food coloring gels.  And poured the purple into the pan and then the orange.

I then took half what was left of the chocolate batter and drizzled it on top of the orange.  I really don’t think I used even half of the batter.

I had a lot of batter left over instead of tossing it or discarding it…(Who can afford to toss food  of any kind in this kind of economy??) I made cupcakes with the remainder of the batter.  They turned out so adorable.

I placed my bundt pan on top of a cookie sheet to bake because I was afraid of spillage.  Because the cake can rise….and rise it did.  But it was okay….and so was my oven.

Bake at 325 for 55 minutes to one hour or until a toothpick inserted in the center comes out clean.  

I let my cake cool for 10 minutes in the pan.  Then I turned it over onto a plate.  I am so glad I floured and greased my pan prior.  Even though my pan is non-stick, without the flour added the cake would have STUCK to the pan.

I then let it cool completely for about 45 minutes to an hour. 

Then I divided the frosting into 3rds. Again, I colored them one at a time. And placed each one in the microwave for about 10 to 15 seconds. Then I drizzeled each color over the cake.   

I am glad I purchased the bigger can of frosting.  Since I had enough batter to make cupcakes, I also had enough frosting to frost them.  I was able to take a picture of the only cupcake left.  My kids got to the others before I could get a ‘group’ shot of them.  🙂

I didn’t set my cake aside to let it ‘dry’ it was fine to cut into once I was done icing.  I did place it in a cake holder with a lid to store what was left.

Total cost for me to make this cake  & cupcakes (I did have the black food coloring on hand already) was $9.34 cents. Now I will have the gels to use on more baking projects.  Which I love my food coloring gels.

My husband who generally does not like cake said the cake was awesome and very moist.  However, he probably liked it due to it has purple in it.  One of his favorite colors.  My kids raved about it.  It will be made again and again.


This recipe is linked to the following:

Strawberry Cake Mix Cookies

Another VERY easy to make recipe.  So good!

While making these little cookies; it made me think of my grandma.  She always made me a Strawberry Cake for my birthday when I lived in Oklahoma.  It was one of the highlights of my birthday to get a strawberry cake from her.  I just know she would have loved these little cookies!

You can also make these several ways:

With a dusting of Powdered Sugar
With White icing
Drizzle with chocolate
You could even add white chocolate chips –which I would think would be just dreamy in this cookie!


1 Strawberry boxed cake mix
2 eggs
1/3 cup oil

For Icing:

2 cups to 2  1/2 cups powered sugar (also known as icing sugar)
2 to 4 tablespoons milk


1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

2. Add cake mix, eggs and oil and combine.  This will become a dough so it will be thick.

3. Once mixed place a tablespoon to a tablespoon and half sized balls of dough on the cookie sheet.  I used a cookie scooper to make it a little easier.

4.  Cook in a preheated 375 degree oven.  Bake for 6 to 9 minutes.  Mine was done perfectly at 6 minutes 45 seconds! Be sure to watch it because ovens do vary.

5.  Cool for 2 minutes on the cookie sheet before cooling on a cookie rack.

6.  Cool the cookies completely and add your favorite toppings.  Plain, with icing, powered sugar…etc.

Directions for the icing:

Combing Powered sugar and milk and stir.  I liked a thicker consistency for this icing.  I believe I used 2 cups of powered sugar and 4 tablespoons of milk.

Place on cookie and let it sit to harden.

This cookie would be super fun to take to church functions, pot lucks…..or to make for Valentines Day.


This recipe is link to the following:

March 2017
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