Cinco De Mayo Party Ideas

Churro Cupcakes

Little Mariachi Pinatas / Party Decor

Super Fresh Tacos for your guests

DIY Streamer Decorations

Letter + Cacti Balloons + Taco Pinatas!

Rainbow Sodas! For the kids and the Designated Drivers!

Home Made Margarita Mix

Tequilla Glazed Lime Cookies

Yes, please! Churro Bites from Angel Food Cake!

Carrot Recipes - Just In Time For Easter!

I wanted to share some Easter Related Recipes that were all rather unique and uncommon, especially when you are thinking of carrots! I let the Easter Bunny inspire me when I compiled this recipe round up, and I hope you enjoy them! Click on the images to links to find the sources. 

Caramel Pecan Carrot Cupcakes by Garnish and Glaze

Carrot, Tomato, Coconut Soup Via Green Kitchen Stories

Moroccan Carrot + Quinoa Salad by Happy Hearted Kitchen

Balance Hormones With A Carrot A Day via Empowered Sustenance 

Cinnamon Carrot Chips with Honey Yogurt Dip via In Sock Monkey Slippers 

The Best Banana Bread Ever!

I absolutely love how this banana bread recipe turned out! Super moist, lots of walnuts, nice and sweet! I used this recipe, and made a few small changes to make my life easier. This recipe makes a 9 x 13 cake pan, or two loaf pans.

INGREDIENTS:

2 cups sugar
1 cup butter, softened
3 cups flour
1 tsp. baking soda
1 tsp. table salt
5 eggs
2 tsp. vanilla extract
1-2 cups walnuts (opt.)
1/2 cup milk
5-6 bananas (ripe to overripe)

ALSO:

Large mixing bowl - this recipe is rather large. 

Spatula to scrape bowl. 

BAKE 

350 degrees for 

45 minutes in a 9x13 pan

(or) 50-60 minutes in 2 regular loaf pans (or) mini loaves for about 35 minutes. 

This is how you will make the delicious bread:

Preheat oven to 350 degrees. Use non-stick spray in 9x13 pan, two regular loaf pans, or approximately 18-20 mini loaf pans. Cover with foil the last 10-15 minutes so edges don't burn. 

Melt butter and let cool slightly, so eggs aren't "cooked" when added. Mash bananas in a large mixing bowl. Add sugar, butter, eggs, milk, and vanilla, and beat until fluffy and well-combined, about 2 minutes. 

Next, add flour one cup at a time to reduce any possible mess. Add baking soda and salt, and continue to mix until well-combined, and no flour lumps are visible, while scraping sides of bowl. Lastly, add walnuts and beat a little longer until well-combined. That's it! 

Throw that bread in the oven and bake as directed above, depending on what pan(s) you use. This would be amazing for giving as gifts in mini loaf containers, since the recipe makes so much. 

This bread was SO good! 

Hi Friends! Please vote for my recipes :)

I had an awesome time creating these Fall and Halloween Recipes for a Pinterest Potluck. 

If you enjoy these creations, click the images to find them on Pinterest and click LIKE to vote for my recipes. I really appreciate it!! 

     

    

Fall Leaf Rice Krispy Treats / Made the REAL way!

Ever wonder why your rice krispy treats don't turn out soft, rich, buttery, and super tasty? You may be using the wrong method. Here, I will show you the old-fashioned way to make Rice Krispy Treats on the stovetop - with real butter.

I love how these little leaf treat pops turned out! They could be customized to just about any holiday or party theme, too! Feel free to add food coloring to them to really customize them in a new, unique way. 

Here we go!

Ingredients:

- 3 Tbsp. REAL Butter (Organic Preferred)

- 6 C. Rice Krispy Cereal 

- 6 C. Marshmallows

- Sprinkles in Seasonal Colors

(Not Pictured)

- Parchment Paper

- Baking Dish 

- Smaller Wooden Skewers

- Leaf-Shaped Cookie Cutters

Instructions: 

In a large pot, melt butter over low heat (slower is better, so the butter doesn't burn.). 

As that melts, add marshmallows. Continue to melt the ingredients over low-medium heat. 

Make sure to watch the mixture so it doesn't brown. 

The mixture should look a little something like this right before you add the cereal.

Add the cereal and mix well to combine all of the ingredients. 

Next, transfer the cereal mixture to the pan. 

1.) Spray baking dish with non-stick spray or butter. Cut a piece of parchment paper to fit inside the dish.

2.) Pour in Gooey Cereal Mix.

3.) Use another piece of parchment paper to pat down the cereal mixture flat into the dish. This will keep your hands WAY less messy.

Once cereal has cooled, remove the cereal and parchment paper, and put it onto a cutting board.

Use your favorite leaf-shaped cookie cutter, press firmly down into treats. You can use a bit of non-stick spray on the cookie cutter if the treats stick. Carefully insert small skewer sticks into the leaves. Make sure you don't jab your hand...

I got about 12-13 leaves out of my batch, and had lots of pieces left over to devour :)

Enjoy! Happy Fall!

Chocolate Dipped Halloween Marshmallows Recipe

Yum! These Halloween Marshmallows turned out so tasty! Chocolate always compliments marshmallow flavor, and the sprinkles were a nice addition, too.
I used jumbo marshmallows for these, but you can also just use the big ones, if you wanted to make more than just a few.

Ingredients Include: 

5-6 Jumbo Marshmallows

1/2 C. Chocolate Chips

A Dash of Sprinkles

1/2 C. Semi Sweet Chocolate Chips

Festive Ghost Picks

Instructions:

Line a baking sheet with parchment paper and set aside. 

Melt chocolate in a 4C. Pyrex measuring cup. Let them cool slightly, so the marshmallows don't melt. 

Grab a marshmallow, and dip it into the center of the cup of melted chocolate with your hand.

Make sure the chocolate only goes a little over 1/2 way up the marshmallow.

Now, to remove the marshmallow from the chocolate, insert a ghost pick into the center of the marshmallow and pull the mallow out of the cup (it's a bit tricky). This will become the bottom of the treat, so don't worry about the little mark the pick makes. Wipe off any chocolate drips. 

Hold the treat in your hand, white side down. Remove the ghost pick from the mallow (keep the picks) and set the treat (white side down) onto the parchment paper/baking tray. 

While the chocolate is still warm, sprinkle the tops of the treats with a few (or more) sprinkles.

Also, insert the ghost picks into the center of the tops of the treats. Make sure they are straight up and down for the best look.

Place in fridge for 20 minutes, and they are ready to eat! 

Happy Halloween! Zombie Eye Pie Recipe

These cute and creepy cherry pies are SO easy! With only a few simple ingredients, you can make these Zombie Eye Pies in no time!

And another variation...

(Use cherry pie filling, red gel icing, and bone candies on top of the pies)

Ingredients for Zombie Eye Pies:

Whipped Cream - Lite or Regular Cherry Pie Filling - Gumdrops - Keebler Mini Pie Crusts 

*Not Pictured: Black + Red Decorator Gel Icing*

Step 1. Fill each mini pie crust with cherry pie filling. I used a tablespoon from my silverware and it worked super well. This used all but about 1/8 of the can - save that for later. 

Step 2. Apply Rediwip in a cone shape. Try not to come too close to the edges, as the whipped cream can melt and drip easily! 

Step 3. Practice this on a paper towel or plate first...Draw the red veins onto the white {whipped cream} part of the eye.  

Step 4. Draw a black pupil onto the gumdrop iris. 

Carefully center the gumdrop on the pie and serve! Guests will find an oozing Scary Cherry filling inside! 

And, that's IT! Super easy and rewarding! Another tip with these is to store them in the fridge or freezer until you serve them. The whipped cream melts relatively fast.

If you make some, let me know how they turn out.