Chia Seed Pudding

If you're like myself and need to be careful with sweets or that inner sugar dragon comes out real quickly; then this recipe is for you!

Do you use chia seeds in your house? Ever had a pudding made with them? This is something fairly new to our household. And, I really like it! I'm thinking of it as a dessert or treat, but I would totally let the kids eat this for breakfast if they wanted. I can only imagine how full and satisfied they would be all morning long in school.

Most everyone doesn't geek out over nutrition and the science behind food, but I'm going to share a few health benefits real quick regarding chia seeds. I want you to really understand why they're good for you. Not only do they help keep inflammation in our bodies in check, they are high in fiber, which I'm sure you could always use a little more of. They are great for digestion, known to help reduce belly fat and can improve insulin sensitivity. They're a pretty awesome healthy fat, and I think you should keep a bag in your pantry at all times.

Often times I see them added into smoothies, but I'm hoping you give this pudding a try. It's pretty basic and very versatile. You could add in some cocoa powder for a chocolate version. Add different fresh fruits on top. I was pretty basic and mashed up a few frozen strawberries that we picked in June. I also added a few Lily's chocolate chips on top. It certainly satisfied my sweet cravings.


Chia Seed Pudding

Ingredients:
2 tablespoons chia seeds
3/4 cup coconut or almond milk
1/2 tablespoon Swerve sweetener (you may also use honey, maple syrup or agave)
Fruit toppings

Directions:
In a small bowl mix together chia seeds and milk, add in desired sweetener. Please note that I have only tested this recipe with Swerve. If using a different form of sweetener, start small and work your way up to your desired taste preference.

Pudding will begin to thicken. Divide into two servings, it makes enough to fill one 8 ounce jar. You may serve immediately or let chill in fridge for 1-2 hours to thicken even more. Serve with choice of toppings.

Homemade Peach Frozen Yogurt

We're just a week away from school starting back up and we're trying to enjoy every moment as much as possible. Getting back into routine, earlier bedtimes, waking earlier; you know, the usual. It's also prime peach season right now! I ordered a 25 pound box from a local farm back in June when we picked strawberries, it's become part of our summer routine. They have connections with another farm in Michigan where they get blueberries and peaches every summer for customers. We place our orders and they arrive all boxed and ready to go. It's quite wonderful, and these peaches are always so delicious! The ones you get from the grocery store just do not compare.

So now I'm playing the what do I make with all of these game? I slice and flash freeze the majority of them; we'll enjoy them all winter long in smoothies, oatmeal and just by themselves. I did make a peach crisp on Sunday that was fabulous. Our little 8x8 inch pan didn't make it long in our house between the five of us. But, if you've been following me on social media for any length of time, then you know I just cannot make all these desserts. It's not apart of my lifestyle anymore, and I just don't need them. I wanted to come up with a little healthier of an option. And I just haven't been feeling like canning much lately, even though jam is a great way to use up so many.

That's when I decided to try making my own frozen yogurt. A little bit healthier (when done right) than regular ice cream, and a way for me to be able to enjoy some without wrecking my weight loss goals. I don't know about you, but I feel like we go through a ton of ice cream in the summer months with the kids. They request it almost every night after dinner it feels like. And going out for a treat just adds up, it gets very expensive to feed that many people.

Made in the food processor, and with just four ingredients, this has quickly become a favorite in our house. In fact, I told you that the girls have already requested I try making strawberry next. I will say, Greek yogurt will definitely give it a pronounced tangy aftertaste, so if that's not something you like then just stick with regular yogurt. I liked the Greek batch, but the girls said it tasted funny. They're not big Greek fans though either. The agave syrup gives it just enough sweetness, plus peaches are typically sweet to begin with.

I just love the fact that I'm getting even more nutrients into my day and getting to enjoy a sweet treat all at the same time! You'll even notice in my pictures, that I keep the skin on when I freeze my peaches. Why not? They process just as well, and again, if I can get more nutrients into our day, then we will. This will certainly be a welcome treat come those long winter days. Feel free to experiment with different frozen fruits, the combinations are endless!

Peach Frozen Yogurt

Ingredients:
4 cups frozen, sliced peaches
1/2 cup plain regular yogurt (Greek also works)
1/4 cup agave syrup
Juice from half of a lemon


Directions:
In a food processor, dump in all ingredients. Secure lid and begin to process. It will take a good 5 minutes to come together, you will have to stop a couple times to scrape down sides. Once the mixture is all combined, you may transfer to a freezer safe bowl and enjoy immediately. Place the remaining frozen yogurt covered in the freezer and it will keep for one month.

Peach Angel Food Cake Jars

Summer vacation is just about over. I'm enjoying these last couple days off before I head back on Monday. The girls will be following behind and begin school on Thursday. It's been a good summer though, we were able to do some traveling, spent many afternoons in the pool and most of all, just relaxed. Last week I treated them one afternoon with these adorable little jars filled with angel food cake, freshly whipped cream and the sweetest peaches you've ever tasted! They were in heaven for those few minutes it took to inhale.

I mentioned last week how I was up to my eyeballs in peaches and spent much of the week preserving them. I made sure to keep plenty for us to enjoy eating with oatmeal, yogurt and just plain. And of course, for this dessert. Dessert hasn't been occurring often around here lately, and in fact, it's often fruit or maybe a slice of pie. So these jars were a much welcomed treat by the kids.

I often rely on much lighter desserts in the summer, making fresh seasonal fruit the shining star when possible. That's what I love about angel food cake. It's light and so versatile. You can create so many delicious creations, using any fruit you have on hand. And because berries and other fruit are so sweet during these summer months, you won't be needing any additional sweeteners.  If you're feeling ambitious, go ahead and even bake your own cake. But I won't judge if you purchase one from the bakery, in fact I did exactly that for this dessert. It's too hot to be turning on the oven more than absolutely needed!

We loved eating these out of small jam jars, but don't feel you have to use those. Any small bowls or glasses you have in the cupboard will work. If you're needing a dessert to feed a crowd, combine this into a trifle dish or a large glass bowl and I'm sure it will be the star of your meal.


Peach Angel Food Cake Jars

Ingredients:
1 angel food cake, homemade or store bought
4-5 medium, ripe peaches, diced
1 pint heavy whipping cream
2 tbsp sugar

Directions:
In a medium bowl, combine whipping cream and sugar. This is easiest to do using an electric mixer, but a whisk will also do. Whisk on high until cream reaches stiff peaks, about three minutes. Set aside.

Cut cake into large cubes. To assemble trifle: gather either one large bowl or several smaller ones for serving. Layer each one with cake, cream, peaches and repeat layers. End with the diced peaches on top.

Serve immediately.

Pumpkin Layered Bars

Remember those ridiculously easy seven layer bars that everyone loves? Well these remind me of those, but with pumpkin. I mentioned I was busy baking with the pumpkin last weekend, and these bars were at the top of my list. I spotted them in a recent issue of Simple and Delicious magazine and they caught my eye.

I adapted the recipe just a smidge, mainly using up some raw coconut chips I had in the fridge. Honestly, I wasn't sure how well the coconut would bake; praying it wouldn't burn. But the raw chips did just fine.

These bars really capture the many great flavors of fall! The creamy pumpkin filling is just like enjoying a slice of pie. And I love cranberries, they add a nice sweetness to the bars without being too sweet.

I will definitely be adding these to my favorite fall treats to make each year. They're perfect for large gatherings and the holidays coming up. Do me a favor and make sure you add these bars to your baking list this fall! I know they'll go over well with your friends and family.

Pumpkin Layered Bars

Ingredients:
11 oz box vanilla wafers
4 tbsp butter, melted
3 oz cream cheese, softened
14 oz can sweetened condensed milk
1 tsp pumpkin pie spice
15 oz can pumpkin puree
1-1/2 cups coconut {I used raw coconut flakes}
1 cup white chocolate chips
1 cup dried cranberries
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees.

Place wafers into a food processor and pulse into crumbs. Dump crumbs into a 9x13-inch baking pan. Drizzle melted butter over crumbs and combine together using a fork. Press into bottom of pan and set aside.

In a large bowl, beat together cream cheese, milk, pumpkin and pie spice. Pour over crust. Layer with coconut, chocolate, cranberries and pecans.

Bake in oven for 45 minutes or until golden brown and bars are set. Remove from oven and let cool before cutting into bars. Make sure to refrigerate any leftovers.

Baked Apples w/Streusel Topping

 This past Sunday I celebrated my birthday; as a family we had planned to travel to a nearby apple orchard. Of course it ended up being one heck of a week with illnesses taking over the family and by Sunday I felt it creeping up on myself. But in the end we decided to go for the short drive and spent a little bit of our morning picking apples together, enjoying a nice hay ride around the orchard and of course, sampling yummy cider donuts!

With each picking season, I love making lists of what I plan to make with my fruits. I do this for all seasons and always have more on my list than what I have time for, but that's really just the fun in it all. I always aim to fill the freezer with applesauce, caramel apple crisp, pies and maybe some apple butter. Now that I've dipped my feet in canning, I'm excited to try canning some of my own applesauce and maybe even pie filling.

These baked apples were another at the top of the list for this year. Something I've always wanted to make and I'm glad we did. They're like a healthier apple pie. And so very easy too!

I used some of my fruit crisp crumble topping I had in the freezer, and ended up adding just a bit of cinnamon to give it that homemade apple pie taste. We served our warm apples with a little bit of vanilla ice cream and it was certainly a delicious treat. Seriously, just like an apple pie!

Make sure to add these to your fall baking list this year. It'll be something the whole family enjoys!

Baked Apples w/Streusel Topping


Ingredients:
6 medium apples
1 jar of fruit crisp crumble
1 tsp cinnamon
vanilla ice cream, for serving

Directions:
Preheat oven to 350 degrees.

Wash and core each apple, careful to not cut out the bottom. I found it helpful to use a small paring knife.

Add cinnamon to about half of the crumble, you can store the remaining for another recipe or back in the freezer. Fill each apple with crumble topping, piling on as much as you'd like.

Place the filled apples into a small baking dish. Bake in oven for about 35 minutes. Apples will be soft. Remove from oven, let cool for a few minutes before serving warm with ice cream.

Serves 6

DIY S'more Bar {Pasta Night Recap}

I told you a little about this pasta night we were planning to host this week for our daughter's high school cross country team. I don't remember having such nights when we were in sports growing up but it must be something newer. It's a time for the kids to all get together the evening before their meet to relax, connect with their team mates and enjoy a carb heavy meal.

Last year it didn't work with our schedule to host, but I jumped at the opportunity this time around. I love entertaining and will throw parties any time I get the chance to. Boys and girls have their pasta nights separately, mainly so it's less mouths for the families to feed. Even still, I had planned for close to thirty girls to show. We ended up with about twenty in attendance.

Traditional spaghetti is typically served so that was a given, but I also wanted to make a different dish. My mom volunteered to make her homemade chicken and noodles. It's still pasta but in a way that no one probably had made yet.

We also served up a nice garden salad with various toppings. I kept the other veggies separate and let the girls add in their favorites.

Fresh baked rolls and garlic bread were also served along side. My secret to the rolls? I bought a bag of those frozen Rhode's rolls, let them rise during the day and then baked the rolls in the afternoon. They taste homemade and can't possibly be any easier!

Since it was the first day of fall, of course I had to go with pear crisp and a personal favorite, caramel apple crisp. Both were a big hit as I was left with nearly empty pans.

My actual set up was outdoors, I don't know about you but my house does not seat that many. The weather was perfect so we set up four tables outside with chairs. I purchased some fall colored table clothes from the Dollar Tree and called it good. I even put a small mixture of candy corn and peanuts on each table for munching.

The real winner of the night though, was the s'mores bar I set up around the fire pit. The girls tend to hang out for awhile after they've eaten so I knew they would enjoy sitting around the fire and roasting marshmallows. My own girls have really liked experimenting with different chocolate candies in their s'mores so we made sure to offer some variety. Peanut butter cups are popular and our youngest loves the Kit Kats, which actually aren't too bad.

Now that it's officially fall season and everyone loves having bon fires, consider adding a small DIY s'more bar. It doesn't have to be anything fancy. I just happened to have this tiered platter on hand, but small plates would also be just fine. Kids and even adults will have a great time preparing their own marshmallow treat!


DIY S'more Bar

Supplies:
Graham crackers
Marshmallows
Assorted chocolates
Small plates or platters
Table


Directions:
On a table set out chosen plates or platters. Divide graham crackers, marshmallows and chocolate candies between the plates. Set out large roasting forks for your guests to cook their marshmallows over the fire. Afterwards they may assemble their s'mores with desired chocolates at the table.

Lemon Zucchini Bundt Cake

I haven't been giving you too many desserts lately, not really on purpose, I just haven't been baking as much. Mostly because those treats pack on the pounds way too quickly and well, I certainly don't need any extra. But over the weekend, I felt we deserved a treat. And I incorporated zucchini, so that makes it better, right?

For you zucchini haters, it simply added a bit of green specks into the cake and maybe a tiny bit of extra nutrients. As far as taste, the lemon shines through for sure! I want to enjoy any last bit of summer we might have and this cake sure feels like summer.

As a baker, I don't mind spending a significant amount of time on a recipe when I'm able to. It's relaxing to me and a good way to relieve stress. But I have to admit, I love the simplicity of bundt cakes. While easy to mix up, they're still elegant enough for parties and celebrations. I topped mine with a simple lemon glaze. Whipped cream and berries are another great option or a simple powdered sugar dusting will do the trick.

Those zucchinis still sitting on the counter....add one into this cake batter. Then serve it up to the family, just because, they deserve a special treat every once in awhile!


Lemon Zucchini Bundt Cake

Ingredients:
2 sticks butter, softened
1-1/2 cups sugar
zest and juice of 1 large lemon
1 tsp vanilla
1/2 cup grated zucchini
3 eggs
1 tsp salt
3 tsp baking powder
3 cups flour
1 cup whole milk
1 cup sour cream

For lemon glaze:
2 cups powdered sugar
juice from one lemon


Directions:
Preheat oven to 350 degrees. Lightly grease or butter a bundt pan and set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Mix in zest, lemon juice, vanilla and grated zucchini. Add in eggs, one at a time. Slowly start to add in dry ingredients, alternating with the milk and sour cream. I like to mix in salt, baking powder and then one cup of flour, then add in a little bit of the milk and sour cream. Then finish with the remaining dry and wet ingredients.

Pour batter into the prepared bundt pan, use a spatula to smooth out batter. Bake in oven for 45-50 minutes or until a toothpick inserted in middle of cake comes out clean. Remove from oven and let cool in pan. Once cooled, you may run a knife along edges and flip over to remove from pan.

To make glaze: Mix together powdered sugar and juice from a lemon until smooth.

Pour glaze over cake. Cut into slices to serve.

Freezer-friendly Fruit Crisp Crumble

I'm starting to see signs of fall quickly approaching. From the cooler temps here in Iowa to the apples, pears and squashes at the farmers' markets. But I'm still holding onto what little bit of summer we have. I'm not ready to give that up so easily, especially the berries and garden fresh veggies.

But I am busy starting to prepare what I can for the colder months, especially when it comes to our food. I spent a small portion of today grating away at some zucchini, stashing away small bags in the freezer for winter baking. Later in the week I'll be processing the first of the pears from my in-law's tree.

After I got supper in the oven tonight, I got busy mixing up this crumble. It will be perfect to have on hand for assembling quick desserts. While I love having apple and pear crisps all made up in the freezer, ready to be baked at a moments notice; these will be great for mixing and matching with any fruit I have on hand.

Add a batch of this crumble to your freezer, you'll be ready to dive right into apple season....or continue enjoying the wonderful fruits of summer while we still have them!

Fruit Crisp Crumble

Ingredients:
2-3/4 cups flour
1 cup quick cooking oats
1 cup old fashioned oats
1 cup brown sugar
1 cup sugar
3 sticks butter, cold and cubed

Directions:
In a large bowl combine flour, oats and both sugars. Cut in cubed butter using a pastry blender, until mixture is crumbly.

Using a spoon, divide mixture between five pint sized jars or even use quart sized freezer bags. Cover and and store in freezer. Use in your favorite fruit crisp recipes, perfect for an 8x8-inch pan.

Fills 5 pint sized jars.

Frozen Strawberry Dream Pie

It's been forever since I've made a dessert, which is probably a good thing. But I just had to make something this past weekend. So I made a pie for the family. A really easy yet delicious pie. And I even took some shortcuts with this dessert, which is not always the way I go. I love to get in the kitchen and work with more complex recipes, but hey, I'm human too and sometimes I love an easy peasy dish.

Josh took the girls to the pool in the afternoon and it gave me plenty of time to relax, make this pie and even do a little reading. It was great! I don't get a chance to enjoy some quiet time often enough.

Later in the evening we dove into the pie. It was a refreshing dessert. The filling was frozen, yet almost creamy like ice cream. The fresh berries tossed with a little bit of my homemade jam made for a perfect topping. And I always love a graham cracker crust, it's probably one of my favorite parts.

Feel free to take advantage of all the other berries in season right now, add those into your topping. Maybe even experiment with peaches? They'll all taste wonderful in this pie!



Frozen Strawberry Dream Pie

Ingredients:
1 prepared graham cracker crust
1 lb. fresh strawberries, cut and divided
4 tbsp strawberry jam
2/3 cup sweetened condensed milk
8 oz. whipped topping, thawed

Directions:
In a bowl, combine whipped topping and condensed milk. Fold in 1 cup of cut strawberries and 1 tbsp jam. Spoon into crust and smooth out. Cover and freeze for 5 hours or longer.

When ready to serve, combine remaining cut strawberries and jam. Spoon over frozen pie. Cut into slices and serve immediately.  Best enjoyed same day as made.

Strawberry Frosted Sugar Cookie Bars

My little brother was married over the weekend. For much of the week I think everyone was on edge regarding the weather for the outdoor ceremony. Despite everything that could have gone wrong, the whole day turned out perfectly. It was a lot of fun celebrating their new life together and we were honored to be apart of it all.

I was in charge of cake and cupcakes. They were both so easy going and pretty much let me take control over everything. My mom and I decided to surprise them with this fun fishing themed cake topper. They both love being on their boat and fishing! The only thing my brother requested was sprinkles in his cake, ha! So the cake was vanilla sprinkle with strawberry filling. Cupcakes were vanilla, lemon with strawberry buttercream and Snickers.

Here are just a couple pics from our day:

So moving onto these new bars. With all the strawberries we picked last week, I was looking for some new ways to incorporate them into a dessert. I had told my mom I would help out with desserts for the rehearsal on Thursday evening. I had some extra cream cheese in the fridge and my favorite sugar cookies came to mind.

But instead of cookies, bars seemed much easier. I pressed the dough into a 9x13 pan but if you want a thicker bar feel free to use a smaller pan. As for the frosting, I added some of our ripe strawberries. It was the perfect addition! If you're lucky enough to have any U-Pick farms near you, I hope you take advantage of strawberry season!

Strawberry Frosted Sugar Cookie Bars

Ingredients:
3 oz. cream cheese, softened
2 sticks butter, softened
1 cup sugar
1 egg yolk
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
2-1/4 cups flour

For frosting:
1 stick butter
1/2 cup diced strawberries
3 cups powdered sugar
Splash of milk, if needed for thinning


Directions:
Preheat oven to 350 degrees. Lightly oil a 9x13 inch cookie sheet and set aside.

In a large bowl, cream together cream cheese, butter and sugar until light and fluffy. Add in egg yolk and extract. Gradually add in dry ingredients and mix well.

Press into prepared pan, bake for 25-30 mins in oven, or until bars are set. Remove from oven and let cool.

To make frosting: Cream butter with powdered sugar. Add in fresh strawberries and mix well. Add a splash of milk to thin frosting if needed.

When bars are cool, spread frosting over bars. Cut into squares to serve. Store extras in fridge.

Cherry Cheesecake Dip

Tuesday was officially our preschoolers last day of school. We've been busy packing up the rooms, anticipating our last day of work come Monday. But we definitely made a point to have one last potluck together before vacation.

It's something we like to do every so often throughout the school year. Everyone pitches in and brings a large variety of our favorite foods. I chose one of my favorite dips, buffalo chicken dip and this fun cheesecake dip.

While trying to think of a different dessert I could bring, my mom's cheesecake came to mind. But I thought it'd be fun to put a little spin on and just make a dip instead. Dips are just much more fun if you ask me.

I searched around the store for those little graham sticks but didn't have much luck. So we used regular ol' graham crackers and they worked just fine. I think some were just even scooping it onto their plates and eating as is. I came back to the classroom with an empty pan, that's always a good sign.

For summer, I like the thought of lighter treats such as this one. You can even switch up the filling, we were all discussing the different variations. Blueberry would be one I would love to try!

Which flavor cheesecake do you like best? Go ahead and tell me below!


Cherry Cheesecake Dip

Ingredients:
8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. tub Cool-Whip
21 oz. can cherry pie filling {or desired flavor}
Graham crackers, to serve with

Directions:
In a medium bowl, cream together cream cheese and powdered sugar. Add in cool-whip and mix until well combined.

Spoon filling into an 8x8-inch baking pan. Spread cherry filling over top of cream cheese mixture. Cover and refrigerate until ready to serve.

Serve with graham crackers

Strawberry Pretzel Dessert

Did you all have a great mother's day? I enjoyed an all around wonderful weekend. We spent much of our Saturday doing yard work along with getting the garden and flowers planted. Then winded down the evening with a little bon fire. Sunday was low key, going from church to both of our parent's. With a little cooking in between, because honestly, even on a day of relaxation it's what brings me joy.

My brothers and I chipped in to prepare a nice meal for our family, that way Mom didn't have to do much work.  I made this particular salad. It's definitely different, but very good.  And it had been so long since we'd had it, I thought it was the perfect time to make a batch.

Another dish I hadn't made in such a long time is this strawberry pretzel dessert. It's a classic dessert in many households.  And with good reason, who doesn't love that salty/sweet combination?

I love the classic strawberry topping,  but feel free to experiment with other flavors. Orange jello and mandarin oranges are delicious, as well as raspberries and raspberry jello. You can also use frozen fruit, but with summer heading our way, I always love using fresh berries.

Treat your loved ones to this dessert, if it's not already, it will soon be a favorite!


Strawberry Pretzel Dessert

Ingredients:
For the crust:
2 cups crushed pretzels
1 stick butter, melted
2 tbsp sugar

For the filling:
8 oz cream cheese, softened
1 cup sugar
8 oz tub whipped topping

For the topping:
6 oz box strawberry jello
2 cups boiling water
2 cups sliced, fresh strawberries

Directions:
Preheat oven to 350 degrees. Set aside one 9x13 inch baking pan.

In a bowl or even in the 9x13 pan, combine crushed pretzels, butter and sugar. Press into bottom of pan to form a crust. Bake in oven for 10 minutes. Remove from oven to let cool.

In another bowl, cream together cream cheese and sugar for one minute, just until light and fluffy. Add in whipped topping.  When pretzel crust is cooled, spread filling over top. Chill in fridge.

To make topping: combine jello with boiling water and stir until jello is dissolved. Add in sliced strawberries. Let chill in fridge for an hour, until partially set.

Then spoon jello topping over top of cream cheese filling. Cover and let set in fridge for at least a couple more hours until jello is completely set.

Serves 12-15

Secret Ingredient Chocolate Pudding

Do your kiddos love chocolate pudding? How about yourself? Well, I've got a treat for you today. A healthy one too!

I was feeling a little sneaky when I made this. You see, I had two overripe avocados on my counter, just waiting to be used up. I actually had been meaning to use them in this pudding but time got away and by Sunday evening, it just had to be done. While supper was cooking, I quickly threw this all together. That way I could surprise the girls after dinner.

I let them think they were getting a rich, decadent dessert. But really, it was a healthy, good for you treat. Of course, I told them afterwards. They were shocked, because you really cannot taste the avocado and believe me, we're still working on liking them with the little ones.

I can feel good about them enjoying this pudding and it's so simple to make, next time I'll put them in charge. You can certainly try experimenting with natural sugars like honey or maple syrup, but really I think the brown sugar works best. It's such a small amount too, I don't think it will hurt. Oh and serve with fresh whipped cream, you won't regret it.


Secret Ingredient Chocolate Pudding

Ingredients:
2 ripe avocados
1/2 cup milk
1-1/2 tsp vanilla
1/3 cup cocoa powder
1/2 cup brown sugar

Directions:
Halve avocados and remove the pits. Using a spoon, scoop the fruit out. Place into a food processor or blender and puree.

Add in remaining ingredients and process for about two minutes, until smooth and creamy.

Scoop into a bowl, cover and chill in fridge for at least 15-20 minutes. Serve with whipped cream and fresh fruit, if desired. Makes enough for 4 small servings.

Chocolate Coconut Candies

What a doozy of a week! I thought we might have avoided any sort of illnesses but man our family got hit hard in the last several days. Nothing too severe, just annoying colds and fevers. Things are looking up though, we're on the mend and hopefully everyone stays healthy the remainder of spring.

It's hard to believe Easter is already next week. I swear it snuck up on us. For our family, it means much for than just the Easter bunny and candy. But you have to admit, it's also fun to partake in those things.

Last year I made a couple homemade versions of popular candy bars,Reese's peanut butter eggs and Twix bars. Both absolutely delicious and fun to make. This time around it's my version of a Mounds bar.

Chocolate and coconut pair very well together in this bite size candy. I had a good time trying different shapes; balls, simple squares and even the ol' Easter egg. Plus they were so simple to make. Surprise the family next week by adding these chocolates to their baskets!


Chocolate Coconut Candies

Ingredients:
7-1/2 cups sweetened coconut flakes
2 cups powdered sugar
14 oz. can sweetened condensed milk
1 lb. chocolate almond bark

Directions:
In a large bowl, combine coconut and powdered sugar. Drizzle in condensed milk and mix well. Press mixture into a 9x13 inch pan. Chill in freezer for one hour or until set.

Before removing from freezer, start melting almond bark. In a microwave safe bowl, melt chocolate in 30 second intervals until melted and smooth.

Remove coconut from freezer. Cut into small squares or make any shape you'd like. Dip into chocolate, shaking off any excess before placing onto parchment paper to set. Repeat process until all candies are covered. Store candies in an airtight container. I have mine in the freezer, but you can certainly leave them at room temp or in the fridge.

Makes about 40

Scotcheroo Roll-ups

It seriously cannot be Thursday already? Spring break is going so fast! The girls and I have been enjoying our time off. I've tried to plan something little for us to do each day. Monday the weather was beautiful and warm so we went to the park, for a walk, got an ice cream cone and just soaked up as much sunshine as we could. We've gone to the library and also a couple local museums. I suppose nothing as exciting as going out of town for vacation but we're having fun so that's all that matters.

One afternoon we also made these yummy bars. They're just a fun spin on a traditional scotcheroo. I am positive everyone has had one before, but just in case, they are a crispy cereal treat mixed with peanut butter and then topped with a chocolate butterscotch mixture.

They are definitely not good for you in terms of nutrition but such a fun treat to enjoy on occasion.  I honestly had never thought to roll up the bars like this, but after talking with a co-worker around the holidays she convinced me to give it a try. It took me awhile, but we finally got them made. The kids loved them! And I love how the chocolate mess on top is eliminated, makes for less clean up for this mom.


Scotcheroo Roll-ups

Ingredients:
10 oz bag large marshmallows
4 tbsp butter
1 cup peanut butter
6 cups crispy rice cereal
1 cup chocolate chips
1 cup butterscotch chips

Directions:
In a large saucepan, melt marshmallows and butter over medium heat. Stir until smooth. Remove from heat and stir in peanut butter until combined. Add in cereal and mix well. Dump mixture into a lightly greased jelly roll pan or large cookie sheet. Press cereal mixture into pan. Set aside.

In a small saucepan,  melt both chips over medium-low heat. Stir constantly until mixture is melted and smooth. Remove from heat and spread over cereal bars. Then roll up starting with the long end. Once rolled into a log shape, set pan in fridge for 1 hour to chill. Once chilled, remove from fridge and cut into 1/2 inch slices. Makes 20.

Samoa Layered Cookie Bars

Maybe your house is currently like mine. We have our living room filled with Girl Scout cookies at the moment. Our second grader has been busy selling and let me tell you, everyone sure loves their cookies!

I came across a recipe contest a while ago that incorporated Girl Scout cookies. Looking for a fun challenge, I immediately thought of these bars. Based off a traditional seven-layer bar, I knew these would be a fabulous choice.

Not only are they super easy to make, they have all the flavors of the ever popular Samoa cookie. Or caramel delites as they are called in the Midwest. I recommend using caramel bits in these bars, you'll still get that wonderful caramel in the filling but by using the bits,  it will stay soft. We don't need any broken teeth, now do we?

You've still got plenty of time to grab yourself a box, I know we will have boxes available until March 29th. So support a great group in your area and try these bars!


Samoa Layered Cookie Bars

Ingredients:
1 cup crushed graham cracker crumbs
1 box (12 cookies) crushed Samoa cookies, divided
5 tbsp butter, melted
1/2 cup chocolate chips
1/2 cup sweetened coconut flakes
1/3 cup caramel bits
14 oz. can sweetened condensed milk

Directions:
In a bowl,  combine graham cracker crumbs, 1/2 cup cookie crumbs and butter. Press into a 11x7 inch baking pan.

Sprinkle over the crust in this order: chocolate chips, coconut, caramel and rest of cookie crumbs. Drizzle condensed milk over bars, Bake in oven at 350 degrees for 35-40 minutes, or until bars are set.

Let bars cool completely before cutting into squares. Makes 12-15 bars.