Blueberry Monkey Bread Bake

I opened up my email this morning and found this delicious looking recipe. I'm now on the hunt for Pillsbury Grands! Homestyle blueberry biscuits. I figured I would share this with you all, as a yummy way to start your fall mornings! Enjoy!

Ingredients:

• 1/2 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated blueberry biscuits 
• 1/2 cup blueberries 
• 1/3 cup blueberry jam 
• 1 cup powdered sugar 
• 3 to 4 tablespoons milk 

Steps
1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large resealable food-storage plastic bag, mix granulated sugar and cinnamon.

2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, covering bottom of pan completely. Top with blueberries. In small microwavable bowl, microwave jam uncovered on High 15 to 30 seconds or until melted. Drizzle over biscuits.

3 Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool 10 minutes. In medium bowl, mix powdered sugar and milk to drizzling consistency; drizzle on top.

To serve, cut into squares or scoop out with a spoon. Cover and refrigerate any monkey bread, and use within 3 days.

Special thanks to Pillsbury for sharing this recipe with me. No monetary compensation has been received for sharing this post with you.

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Pie Pops Lemon Meringue Recipe

The latest craze for snackers seems to be just about anything on a stick- cake pops, brownie pops, ice cream or yogurt pops, fruit pops, and now- pie pops.

I have to admit, that does look scrumptious, doesn't it? This frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Perfect for your holiday weekend, and easy to make. The longest part is the freezing. Prep tonight and eat tomorrow! Lemon Meringue not your thing? Check out Pillsbury.com for more frozen pop ideas, and if you sign up for their emails, they'll come straight to your inbox.

Here's the recipe that got delivered to my inbox this morning from Pillsbury:

INGREDIENTS:

• 1 box (4-serving size) lemon instant pudding and pie filling mix
• 1 1/2 cups half-and-half
• 1/4 cup fresh lemon juice
• 1 container (6 oz) Yoplait Original 99% Fat Free lemon burst yogurt
• 7 tablespoons coarsely crushed graham crackers
• 1/4 cup marshmallow creme
• 1/2 cup whipping cream

In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.

Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.

When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.

**TIP**
If you can't find lemon burst yogurt, you can substitute French vanilla.

For nutritional information, or more delicious snack ideas, visit Pillsbury.com

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Easy Banana Pudding Parfait (in a Cup) Recipe

I received and email from Kraft today with this easy recipe for two desserts. With the holidays right around the corner, I loved the fact that they were in cups. If I make banana pudding, it's usually in a big bowl. This is simple and quick if you're in a hurry (or in my case, craving it), but not totally unrealistic if you're prepping it for a larger party or gathering. Instead of using two packs, I'm sure you could just use a box of your favorite instant vanilla pudding, and at least a cup of vanilla wafers.

Ingredients for two servings:

12 NILLA Wafers, divided
1/4 cup thawed COOL WHIP Whipped Topping, divided
1 small banana, cut into 10 slices, divided
2 JELL-O Vanilla Pudding Snacks




Here's How:

CRUSH 10 wafers to form coarse crumbs; place 1/4 of the crumbs in each of 2 parfait glasses. Top each with 1 Tbsp. COOL WHIP, 2 banana slices and half of 1 pudding snack. Repeat layers of crumbs, bananas and pudding.

REFRIGERATE 15 min. Meanwhile, wrap reserved banana slices tightly in plastic wrap; refrigerate until ready to use.

TOP parfaits with remaining COOL WHIP, wafers and banana slices just before serving.

TIP: Toss banana slices with small amount of lemon juice to help prevent them from turning brown. MAKE AHEAD: Parfaits can be stored in refrigerator up to 4 hours before serving.

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Betty Crocker Fun-da-Middles Review + Giveaway! Ends 10/31

Halloween is almost here, which means that it's time for moms to put on their creative hats to come up with some fun new ways to impress their little monsters.

At this year's party or get together, be sure to check out Betty Crocker's new Fun da Middles cupcakes. The deliciousness that you know, with a burst of cream in the middle, is a great surprise to your guests.

Frost your cupcakes with black icing and add licorice strips to make fun spider cupcakes. Decorate them in shades of orange and add funny faces to make age appropriate pumpkins. Use green food coloring for the surprise in the middle to make it green alien slime!

I will admit, I was a little nervous to make these, but it was so much easier than I ever envisioned. They tasted amazing, and the kids thought it was spectacular. (Watch this video on "How To" make Fun-Da-Middles!) Click here for money saving coupons, and be sure to check out the 

Our friends at MyBlogSpark sent us an amazing Fun-da-middles prize pack to try these out, and let me tell you, and we had a blast! Our gift pack included:

• One sample of new Betty Crocker Fun da-middles cupcake mix
• One cupcake pan
• One oven mitt
• One package of cupcake liners
• One box of cupcake gift notes

The best news is that they are offering a gift pack to one of our lucky readers!!

Here's How to Enter:
**We are trying something new, so if you have ANY problems, please let us know right away on our Facebook page.**
Leave a comment on our blog telling us what special occasion you would like to make these delicious treats for. There are many extra entry opportunities, be sure to click them in the RaffleCopter widget after you complete them.

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Got Milk? It does a body good!

More than 1,000 moms reported that fruit drinks and slushies were their children's top summertime drinks. With 84% of Moms looking for healthy beverage alternatives, it's even more important to creatively incorporate milk into meals and snack times. An eight-ounce serving of milk costs less than 25 cents on a gallon basis. Plus, milk provides more nutrients per penny than almost any other beverage option in the supermarket. Natural, healthy, refreshing- what could be better than this?

Our favorite milk based beverage is always chocolate milk, but I love relaxing with a refreshing fruit smoothie on a warm summer evening. The kids enjoy making 5 minute ice cream in a bag the most!

This summer, head over to whymilk.com for healthy tips, recipes and snack ideas to get your kids excited about drinking their milk during summer and through out the whole year!

For now, I hope you enjoy this quick and easy 5 Minute Ice Cream in a Bag Recipe! The recipe below creates one single serving of creamy deliciousness!

What you'll need:

• 1 tablespoon sugar
• 1/2 cup milk or half & half
• 1/4 teaspoon vanilla
• 6 tablespoons coarse salt
• 1 pint-size plastic food storage bag (e.g., Ziploc)
• 1 gallon-size plastic food storage bag
• Ice cubes

How to make it:

1. Fill the large bag half full of ice, and add the coarse salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. (I wipe it off, then fold the top over to avoid salt transfer.) Enjoy!

What are your favorite milk based snacks and refreshments?

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Ice Cream Cake

I may be a little bias, but this Ice Cream Cake is one of the best I've ever eaten! This recipe is from one of my very dear friends, Cyndy, also known as the Arsty Craftsy Queen.

2 1/2 gallons ice cream, different flavors, softened
1 or 2 boxes Swiss Cake Rolls or Yodels (depending on size of pan)
1- 8oz. tub cool whip
1 package Oreos
2 tbsp butter
springform pan with removable sides

The amounts of the Oreos and Swiss Cake Rolls may need to be adjusted depending on the size of your spring form pan, you also may not use all of your ice cream.

1. Take scoop of cool whip, with rubber spatula, and smear thin layer on inside walls of cake pan.
2. Take swiss cake rolls and carefully slice in half, with serrated knife.
3. Line cut rolls up along side of pan with chocolate touching coolwhip, like little soldiers, until you've completed the outside ring.
4. Crush 10-12 oreos, mix with melted butter and press firmly into bottom of pan
5. Add1st flavor of ice cream about 1/2 way up, smoothing and pressing down as best as you can.
6. Add a layer of crushed oreo crumbs, press lightly (do not mix with butter)
7. Press in second flavor of ice cream.
8. Cover the top with remaining coolwhip.
9. Decorate top with sprinkles if desired.
10. Freeze

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