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I am so excited to share this sugar cookie recipe with you guys today.  While it is not my mom's world famous recipe, it is pretty darn close. It's a dear friend of mine, Betsy's recipe. It was LOVE at first bite when I had them at a baby shower her daughter-in-law Sarah hosted over 15 years ago. THEY ARE TO DIE FOR. I begged her immediately for the recipe. You can make these for any occasion, but today I wanted to put a fun twist on a Valentine's Day treat to share with you. To make them even more festive I went with an ombre icing in varying shades of pink. These cookies would be perfect to send in to your kids teachers, share with the neighbors, or bring to a Galentine's Day party. 


I just know you'll love them! Enjoy.


  • 2 cups margarine
  • 6 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 4 cups flour


  • 1 16 ounce box powdered sugar
  • 4-6 tablespoons of hot water
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • Food coloring


  1. Cream margarine, sugar and salt together. 
  2. Add vanilla then stir in flour.
  3. Roll dough into marble size balls and place on an ungreased cookie sheet.
  4. Make thumbprint in dough, that's where the icing will be.
  5. Bake cookies at 350 for 10-12 minutes. 

For Icing: 

  1. Mix all ingredients together with a fork until smooth and free of lumps.
  2. Once cookies are cool, fill each thumb print with icing. Use sprinkles if desired. 





  • 1 stick of butter
  • 15 oz mini marshmallows  (about 1  1/2 bags)
  • 1 box Pumpkin Spice Cheerio's 
  • A dash of nutmeg
  • A dash of cinnamon
  • 5 oz of white chocolate baking chips 
  • 5 oz of caramel baking chips 


  1. In one large pot melt stick of butter. 
  2. Add marshmallows stirring constantly. Remove from heat. 
  3. Stir in cinnamon and nutmeg, gradually add box of Pumpkin Spice Cheerio's. Gently tossing and coat with the marshmallow + butter mixture. 
  4. Using butter grease your hands, this will allow you to press down Cheerio's evenly, without them sticking to your hands.
  5. Spread into a well greased 9 x 13 dish. Let cool. 
  6. In a microwave safe dish melt baking chip flavors individually, according to package directions. Drizzle with a spoon melted white chocolate, then melted caramel chips over top of treats.
  7. Let set and slice into squares and serve. *if they even last that long!  


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This light + delicious berry trifle is truly the perfect summer dessert. It's easy to throw together, travels well and is a crowd pleaser. Having only four simple and relatively healthy ingredients is why I find myself making it again and again. So, needing a dessert for tomorrows festivities? Look no further! 




  • 2 cartons of fresh ripe strawberries, washed and chopped (leaving a couple whole for garnish)
  • 1 large carton of blueberries, washed and left whole
  • 2 boxes of Angel Food Cake Mix, baked as directed + ingredients for that or 2 pre-made angel food cakes from bakery.
  • 1  16oz tub of Cool Whip, defrosted 
  • 1  8oz tub of Cool Whip, defrosted
  • glass trifle bowl *or a deep glass bowl so you can see the pretty layers 


  1. Wash and pat dry strawberries, then chop into bite sized pieces. Wash blueberries, let dry. 
  2. If making your own angle food cake, bake and cool cake completely. If using store bought, remove and cube into bite sized pieces. 
  3. Start layering your dessert and repeat these steps until the dish is full.
  4. 1st layer with Cool whip, covering bottom of dish, sprinkle with both berries. 
  5. Add pieces of cake, then more Cool Whip, berries.... repeat. 
  6. Garnish with Cool Whip and top with berries for decoration. 

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Did you guys catch that title?  I am about to share with you the absolute easiest Easter desert on the planet.  The best part is that it tastes delicious and looks absolutely adorable.  It is a great recipe to make with your kids because it is so simple and fun.  Don't let the Chow Mein noodles scare you off, I promise that it tastes like a delicious, crunchy Rice Krispy treat.  I frequently will use these as a little place setting for my Easter table and put the name cards in the nest surrounding by the eggs or propped against the marshmeallow peep.



  • 2  12oz bags of Chow Mein Noodles
  • 2 sticks unsalted butter
  • 2  16oz bags of Jet-Puffed Marshmallows 
  • 10oz bag of mini eggs for decoration
  • peeps
  • 12 cup muffin tin
  1. In a large pot melt two sticks of butter on low heat. Add marshmallows and continually stir until melted. 
  2. Remove from heat and add chow mein noodles, stirring until well coated. 
  3. Allow to cool, so that you're able to handle. 
  4. Fill each muffin tin with marshmallow noodles and press into tin. Using your fingers to mold to shape of muffin cup, yet allowing some to spill over. That will give you the look of a birds nest. 
  5. Let cool and then carefully remove and arrange on platter or cake stand. Fill with a few eggs and a peep. 

Makes 12-16 nest. 

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It's cookie time! The best time! And nothing quite says the holidays like a counter top full of flour + butter + cookie cutters and sprinkles. Today I'm sharing with you a yummy cookie recipe that comes from a friend of mine, her moms actually. I adopted it into our family and it's here to stay. It's the perfect cookie really. I am talking buttery deliciousness people.  It is the perfect combination of sweet, with just a tiny hint of salty. It is basically heaven in one bite! This is also a great one to do with the kids. They will be very good at eating the dough and rolling them in sprinkles. 

Happy Holiday! 


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon of cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Vanilla extract
  • Red and green sugar crystals


  1. Pre-heat oven to 350 degrees.
  2. Cream the butter; add sugars and beat until fluffy.
  3. Add egg and beat well.  Beat in the oil and add vanilla extract.
  4. In a separate bowl, combine flour, baking soda, and cream of tartar.
  5. Combine dry ingredients with butter mixture and beat until combined.
  6. Chill dough for 2-4 hours.
  7. Shape dough into 1 inch balls and then roll the balls in the sugar crystals.
  8. Place dough 2 inches apart on a cookie sheet and flatten with a fork.
  9. Bake 8-10 minutes.


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If you're a true Southerner, you'll know this dish at first sight. If not, get on board and find out what all the fuss is about. It's three delectable layers. One salty & sweet, the other creamy and smooth. Topped off with the perfect fruity finish. I know, you're looking at the ingredients and thinking, what on gods green earth? But trust the generations of women before you and make this! 



  •  8oz cream cheese, softened
  • 12 oz cool whip
  • 1 large box raspberry jell-o
  • 3 cups crushed pretzel pieces
  • 1/3 cup sugar
  • 1 cup butter, melted
  • 2  10oz bags frozen raspberries
  • 2 cups boiling water


  1. Preheat oven to 375°.
  2. With a hand mixer, blend room temperature cream cheese with cool whip together. 
  3. Place pretzel pieces into a 9x13 baking dish and spread evenly in pan. 
  4. Melt butter and stir in sugar. Pour evenly over pretzels and bake for 10 minutes. 
  5. Remove from over and let cool completely. 
  6. Spread cream cheese + cool whip mixture over baked pretzels. Making sure to seal the edges of the pan very well. You don't want any of the jello seeping through to the pretzels. The goal is to keep them crunchy and the dish in three layers.
  7. Bring 2 cups of water to a boil. Remove from heat and add jello packet and stir well. Add frozen raspberries and stir. 
  8. Carefully pour jello + raspberries over cream cheese mixture. 
  9. Place in the refrigerator and allow to chill for several hours. I usually let it go overnight. 

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Since I was little, I can remember my grandfather, which I named, Peepaw when I was about three years old, always requested Banana Pudding. For every birthday + Father's Day and any other time he was asked what his favorite dessert was. He's a true southerner and was born + raised in Birmingham, Alabama, where this southern dessert feels right at home. I too, quickly took a liking to it and we shared many banana pudding moments together over the years. He still asks for it, and last time they visited, I took a short cut and discovered the BEST instant mix out there at Whole Foods. I even fooled those 85 year old tastebuds. He honestly thought I made it from scratch. Fooled ya Peeps! So, if you're into all those steps and really want to make it from scratch, here's a good one- Banana Pudding

If you're wanting to fool everyone and save yourself some time in the kitchen, keep reading! I'm certain you wont be disappointed. It's truly the best I've had and I continue to buy this organic mix. One thing I really love, is its natural coloring. It doesn't have that typical bright yellow banana pudding color, with a fakey imitation banana taste. Did I mention how EASY it is?!?!

You may want to make a double batch. Just sayin'.....Enjoy it!



Combine pudding mix and milk in a small sauce pan. Stir well to dissolve mixture. For extra creamy, smooth pudding, add 1 well beaten egg yolk to the dissolved mixture. Cook over medium-low heat, stirring constantly. Bring mixture to boil, cook and stir for an additional minute before removing from heat.  Set aside. 

Line the bottom of a 9 x 13 baking dish { I like to use my 3 qt. casserole dish too} with Nilla Wafers, flat sides up. Next add a wafer border around the dish. Carefully spread 1/3 of pudding mixture on top of wafers, and up to the side of border wafers. Add a single layer of sliced bananas, about one sliced banana per layer. Next add another layer of wafers, 1/3 pudding, bananas and repeat one more time. Cover dish with plastic wrap and refrigerate for at least 1.5 hours. The plastic wrap will keep the pudding from getting that yucky film on top. 

Before serving, Remove plastic wrap and spread whipped topping all over the top. That's it! 

*Here's a great party idea and goes with the whole southern theme. Apply the same layering method in mason jars. Who doesn't love dessert in a jar? 

Serves 6-8

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  1. Heat oven to 350°
  2. Beat ingredients with mixer until well blended.
  3. Pour into greased cake pan of choice.
  4. Bake until toothpick comes out clean. 28-30 minutes.
  5. Cool completely.
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