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Pretzel Raspberry Christmas Jell-O

Pretzel Raspberry Christmas Jell-O

  • 1 ½ sticks Land O Lakes Butter
  • 2 ½ cups salted pretzel sticks or any salted hard pretzels. (Broken up)
  • 1 8 oz. package Philadelphia Cream Cheese softened
  • 1 8 oz. tub Cool Whip
  • 1 cup sugar
  • 2 cups water
  • 1 large package raspberry flavored gelatin
  • 2 10 oz. packages frozen raspberries (undrained and slightly thawed.)
  • 1 15 1/4 oz. can Dole crushed pineapple (undrained)
  1. Melt the butter and pour into a 9x13 inch baking dish. Break the pretzel sticks in half or into pieces and spread evenly over top the melted butter. Bake 10 minutes at 400 degrees. Remove from oven and cool.
  2. Cream together with an electric mixer cream cheese, cool whip and sugar. Carefully spread this mixture on top of the pretzels, covering to the edges. Refrigerate 1 hour.
  3. Bring the 2 cups water to a boil in a medium sauce pan. Turn off the heat. Add the gelatin to the boiling water and stir until completely dissolved. Place a dish towel in refrigerator and set the pan on top of it to let this mixture cool until syrupy. When cool and syrupy add the slightly thawed raspberries, crushed pineapple and stir. Pour this mixture over top the cream cheese mixture.
  4. Cover with plastic wrap and refrigerate several hours until firm or overnight.
  5. Cut and serve into desired pieces.

Notes: Everyone loves this Jell-O salad! It can be served as a dessert as well.

Coconutty Cereal Treat

Coconutty Cereal Treat

This recipe was first introduced to us by our daughter/sister in law Shana. She brings this treat to all of our family gatherings. It didn't take long for the whole family to be hooked!

Once you take one bite of it, you won't be able to put it down. It is perfect to bring to all your family gatherings. Or it would make a perfect neighbor gift around the holidays! Put it in some cellophane and add a cute ribbon. And just like that, all of your neighbors will be calling you the best cook in town!

Everyone who tries this asks us for the recipe. The flavors work perfectly together! It is so satisfying and delicious.

Possibly the best things about our Coconutty Cereal Treats is how easy they are. Just one batch makes 16 servings and is ready to go in a matter of minutes.

The one thing people sometimes do wrong is boil the butter, corn syrup, and sugar for too long. I try and keep it boiling for only 2-4 minutes. If you go 5 plus minutes, the mixture will harden like a rock when adding it to the cereal. Don't overthink it, just make sure and not leave it on for long.

This treat isn't just a dessert. We have found it makes the perfect after school snack too! My kids will gobble it right up. It is a fun way to mix things up.

Enjoy making this for your family!


Coconutty Cereal Treats

  • 3 cups Corn Chex cereal
  • 3 cups Golden Grahams cereal
  • 1/2 cup Slivered almonds
  • 1/2 cup Coconut
  • 1/2 cup Butter
  • 1/2 cup Corn Syrup
  • 1/2 cup Sugar
  1. Combine the Corn Chex, Golden Grahams, almonds, and coconut in a large bowl.

  2. Melt the butter in a small saucepan over medium heat. Stir in the corn syrup and sugar. Bring to a boil and boil for 4 minutes. Pour over the cereal mixture. Mix all ingredients well with a wooden spoon and serve.

  3. Store in an airtight container or cover with plastic wrap.

Dark Secrets

Dark Secrets

We love making these cookies at Christmas time! They are always a crowd pleaser. And it doesn't hurt that they are quick and easy!

These cookies are best eaten the same day. If you are wanting to save them for later, wait for them to cool. Then place them in a plastic bag and freeze. They are even delicious straight out of the freezer!

If you are not a big fan of chocolate, you can make these without the kisses. Use a tablespoon of dough and roll in a ball. Bake for 10-12 minutes. Then roll the warm cookies in powdered sugar. With or without the chocolate, these cookies are sure to impress!

If you like Mexican Wedding cookies or Russian Tea cakes, these are very similar. The dark chocolate in the center is what sets these apart.

Make these to bring to your neighbors, or to share at a party. But whatever you do, enjoy!


Dark Secrets

  • 1 cup Salted butter
  • 3/4 cup Sugar
  • 1 tsp Almond extract
  • 1/2 tsp Vanilla extract
  • 2 cups Kamut flour
  • 1 cup Pecans (finely chopped)
  • 1 package Dark chocolate kisses (unwrapped)
  • Powdered sugar
  1. Move oven rack to the middle of the oven. Preheat the oven to 375 degrees.

  2. With an electric mixer in a medium size bowl, cream together butter, sugar, almond and vanilla extracts for 2 minutes. Add flour and nuts. Blend well. Cover and chill if desired at this point.

  3. Measure a tablespoon of dough and shape around a kiss to cover it completely. Roll into a ball and place on an ungreased cookie sheet.

  4. Bake at 375 degrees for 12 minutes until set but not browned. Roll or sprinkle in powdered sugar. Cool.

Chewy Granola Cookies

Chewy Granola Cookies

By this point, you know how much we love a good cookie. We love making them, eating them, pretty much everything about them! But all cookies are not created equal. We now introduce you to our Chewy granola cookies!

A friend of ours introduced us to these years ago. They are a fun spin on your classic chocolate chip cookie. We love the addition of oats, coconuts, cranberries, and corn flakes.

When you are making these, make sure you don't crush the corn flakes. The large chunks make the perfect texture! Most of the cookie is nice and soft, but with an unexpected crunch.

Do you see an ingredient you don't like? Skip it! You can use bran flakes instead of corn flakes. Dried apples or golden raisins make for delicious substitutes for the dried cranberries. The coconut, chocolate chips, and cranberries can be skipped all together if you aren't a fan. We love these cookies just the way they are, but feel free to make them your own.

While baking these, make sure you don't bake them for too long. They will become too crispy and not as flavorful. I prefer them on the crispier side, but make sure and watch them. When cooked just right, they are chewy and good to the last cookie.

This recipe makes a large amount of cookies. So have some friends over! Or make a plate for your neighbors. Or, put some in your freezer for a rainy day. Then just pull them out one by one to enjoy. We love doing this!

Part of the reason we love making cookies is how simple they are. In one bowl, add the sugars butter, vanilla, and eggs. If you have an electric mixer use it! But we find ourselves just using our Danish dough hook.

Then in a separate bowl, mix the flour, baking soda, baking powder, and salt. Then add this to your first bowl. Now its time to add the oats, coconut, chocolate chips, cranberries, and corn flakes.

Finally, spoon your dough onto an ungreased cookie sheet and they are ready for the oven! After only 10 minutes, the cookies will be ready for you to enjoy. Do you see why we love cookies so much?

Now get cooking and enjoy! These cookies are not ones to miss.


Chewy Granola Cookies

  • 3/4 cup sugar
  • 1 cup brown sugar
  • 1 cup butter (softened)
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups Kamut flour (measure each cup a little under)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 cups rolled oats
  • 1 cup coconut
  • 1 cup chocolate chips
  • 1 cup dried cranberries
  • 2 cups corn flakes (not crushed)
  1. Position the rack in the middle of the oven. Preheat oven to 350 degrees.

  2. In a large bowl, with an electric mixer, beat together sugar, brown sugar, and butter until light and fluffy. Add vanilla and eggs continueing to beat well.

  3. In a seperate bowl add flour, baking soda, baking powder, and salt. Blend well and add to the dough mixture. Stir in oats, coconut, chocolate chips, dried cranberries, and corn flakes.

  4. Spoon onto ungreased cookie sheet and bake for 10-12 minutes until lightly browned. Remove to cooling racks.

Chocolate Chex Party Mix

Chocolate Chex Party Mix

Have you ever had a Chex mix you didn't love? We don't think we have! Sometimes they are sweet, sometimes salty, but they are always delicious.

We have been making our Coconut Cereal Treats for years, and still think it is pretty amazing. The mixture of Corn Chex cereal, cinnamon, almonds, and coconut is hard to beat! But we decided we wanted to mix things up a little bit with a new chocolate version.

And what better time to try our new Chocolate Chex Party Mix than at the start of the Holidays? This is the perfect treat to bring to all your Holiday parties. All of your family and friends will love it.

The best thing about this dessert is you can get all the ingredients at your local Kroger store. True to our philosophy, this recipe doesn't use a ton of obscure ingredients. You can even use Rice Chex in place of Corn Chex if you would like to! We like to keep things simple, inexpensive, and most of all delicious. Just head to Kroger, and you will be all taken care of!

After trying Chocolate Chex, I knew I wanted to come up with something extra chocolatey. The chocolate covered almonds are the perfect addition. When you add these to the warm mix, the chocolate melts off the almonds and its amazing. It creates the perfect texture! And adding in the Corn Chex keeps the chocolate from being too overpowering.

And we know that nuts can be a little dangerous to bring to a party, so feel free to leave the almonds out. The mix won't be quite as perfect, but it will still be delicious.

Since coming up with this recipe, I have been making it on repeat at my house! My kids are obsessed, and request it multiple times a week! Its becoming a regular after school snack around these parts. So what are you waiting for? Head to the closest Kroger store near you, give this new Chex mix a try, and tell us what you think!

Chocolate Chex Party Mix

  • 1/2 cup Milk chocolate covered almonds
  • 3 cups Chocolate Chex cereal
  • 3 cups Corn Chex cereal
  • 1/2 cup Sweetened coconut
  • 1/2 cup Butter (1 stick)
  • 1/2 cup Corn syrup
  • 1/2 cup Sugar
  1. Combine the Corn Chex, Chocolate Chex, almonds, and cocount in a large bowl.

  2. Melt the butter in a small saucepan over medium heat. Stir in the corn syrup and sugar. Bring to a boil and boil for 4 minutes. Pour over the cereal mixture. Mix all ingredients well with a wooden spoon and serve.

  3. Store in an airtight container or cover with plastic wrap.

All-American Apple Pie

All-American Apple Pie

The first time I tasted this pie from my friend Sherrie, I knew it was a keeper. It is so delicious and exactly what a pie should be.

Make your own pie pastry from this recipe, or save time with a packaged refrigerated pie crust. It won't be as good, but it will save you time. Plus, a semi-homemade pie is better than not homemade at all!

We know that many people are intimidated with making pie crust, but it really is as easy as pie! It really does go together quickly. Sometimes it doesn't roll out quite right, so don't hesitate to re roll and try again! We find ourselves doing that from time to time.

When you use your own homemade crust, it makes eating and sharing the pie all that much more enjoyable! So give this delicious pie a try!

For a little bit of a variation, add 1/4 cup raisins to the filling. If you are a fn of raisins, you will love this add on!

And for even more fun, make our jelly roll ups with any left over crust you may have! Kids LOVE these more than the actual pie. Enjoy!

All-American Apple Pie

Pastry for a double-crust pie:

  • 2 1/2 cups Kamut flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 1/4 cup chilled butter (cut into small pieces)
  • 4-6 tablespoons ice-cold water


  • 4-5 medium Granny Smith apples
  • 3/4 cup sugar
  • 3 tablespoons Kamut flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  1. To make the pie crust, stir the flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle with the ice water, a tablespoon at a time, and stir with a fork to moisten all the dough. Gather the dough into a ball with your hands. Divide the dough in half. Roll out one half on a lightly floured surface and fit it into a 9-inch pie plate. Roll out the other half on a lightly floured surface and fit it into a 9 inch pie plate. Roll out the other half and set aside.

  2. Preheat oven to 375 degrees.

  3. Peel and core the apples and cut them into thin slices into a large bowl. Combine the sugar, flour, cinnamon, and allspice in a small bowl and toss with the apples. Spoon the filling into the pastry-lined pie plate. Dot with butter.

  4. Position the top crust over the pie and seal the edges. Cut steam vents in the top crust in a design of our choice. Trim and flute the edges.

  5. Beat one egg with a fork, brush it over the crust, and sprinkle lightly with sugar. Cover edges with aluminum foil or a pie crust shield. Bake for 25 minutes; remove the foil. Bake an additional 25-30 minutes until the crust is golden brown and the filling is bubbly.

French Cherry Clafouti


Preheat oven to 375

  • 1- 1/ ¼ pounds ripe pitted cherries. (the darker (the tastieabout 5-6 cups.)
  • 2 large eggs
  • ½ cup white sugar
  • ½ teaspoon French salt (fleur de sel.)
  • 1 cup All Purpose White Kamut Flour or All Purpose Flour
  • 1 cup milk
  • 1 teaspoon vanilla
  1. Wash Cherries under cold water. Remove the stem and pit.
  2. Place in a bowl and set aside.
  3. Generously butter (with soft buttea glass pie dish. Fill the pie dish with the washed, pitted cherries.
  4. In a medium size bowl whisk the eggs, sugar and salt together. Slowly add the flour. Mix. Mix the milk, and vanilla. Add this to the eggs and sugar. Combine.
  5. Pour the batter over the cherries in the pie dish.
  6. Bake for 45 minutes or until light brown. Take out of oven and sprinkle with powdered sugar if desired. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Pronounced ( CLAH-FOO-TEE)

(a simple favorite summer dessert in France, it’s light, not too sweet!)

Creamy White Chocolate Bars

Creamy White Chocolate Bars

Have you ever tried our amazing Sugar Cookie Bars? They are pretty delicious if we say so ourselves.

In fact, we love them so much we decided to make a second version of them. Our new Creamy white chocolate bars are made with the same crust as our traditional sugar cookie bars. But for these guys, we have a completely different frosting.

You may be looking at our ingredients list and assume we left something out. But this frosting is as simple as some cream cheese and white chocolate chips! I am not even a huge white chocolate fan, but can not believe how amazing these are!

The key to this frosting is making sure that the cream cheese is room temperature and the chocolate is melted. It will allow you to whip it all together to its smoothest form.

The trickiest thing can be melting the chocolate chips. When melting white chocolate, you have to make sure and stir it every 30 seconds until it is all melted. It can be very temperamental, so make sure to not just stick it in the microwave and hope for the best.

After the chocolate is melted and mixed with the cream cheese, top your sugar cookie bars. This is where you can get creative! We decided to add some strawberries to the top, and it was amazing. But with 4th of July coming up, feel free to add any red and blue fruit of your liking! Or make it festive for any occasion.

Have fun and get creative! Whatever fruit you decide to add, wait until just before serving to prevent mushy fruit. Give our new sugar cookie bars a try, we promise you won't be disappointed!

Creamy White Chocolate Bars

  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 5 cups kamut flour
  • 1 tsp salt
  • 1/2 tsp baking soda


  • 12 ounces white chocolate chips
  • 12 ounces cream cheese (room temperature)
  1. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing often each egg. Add vanilla and almond extract and mix. In a separate bowl combine the flour, salt, baking soda. Add the dry ingredients to wet ingredients and mix just until combined. Spread on a greased baking sheet. (rimmed cookie sheet) and bake at 375 degrees for 10-15 minutes. (You don't want to over bake, just starting to brown.)


  1. Melt the white chocolate chips in the microwave, just 30 seconds at a time. Once melted, mix together with the room temperature cream cheese. Spread on the cooled cookie crust, and top with whatever fruit you would like. Serve and enjoy!

Coconut Tea Bread

This coconut tea bread is absolutely amazing! It is the perfect thing to take to new neighbors or to a friend. It makes a regular breakfast feel special. We can't get enough of it!

After I tasted this luscious tea bread for the first time, I knew I had to make my own version. I drove right home and prepared it for my family!

We have been making it ever sense! It has such a light and delicious flavor. It pairs well will just about anything and you will never get sick of it.

It is lovely as a snack with a cup of herbal tea or a glass of milk. It can even be served as a simple dessert in place of a cookie. Or sometimes, we like to enjoy a slice at breakfast with our hot chocolate. It is a versatile and it is tasty!


Coconut Tea Bread

  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 tsp coconut extract
  • 1 1/4 cup Kamut flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut


  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tbsp butter
  1. Preheat the oven to 350 degrees. Generously grease and flour a 9 x 5-inch loaf pan.

  2. Whisk the eggs, sugar, and oil in a large bowl until well blended. Whisk in the buttermilk and coconut extract.

  3. Sift the flour, baking soda, baking powder, and salt onto a square of wax paper (or stir in a bowl). Add to the egg and sugar mixture and stir just until blended; do not overmix. Stir in the coconut.

  4. Pour the mixture into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack.

  5. Meanwhile, make the glaze: Stir in sugar, water, and butter in a small saucepan and bring to a boil. Simmer for 5 minutes.

  6. Pour the glaze over the bread while still warm in the pan. The bread will absorb the glaze and may sink as it cools. Slice the bread in the pan and serve.

Swiss Buttercream Frosting

Swiss Buttercream Frosting

If you caught our live this morning, you saw us make this unreal frosting! It is more work than most frostings, but it is worth it. The flavor is unbeatable. If you love the flavor of buttercream, you have to give this a try!

It goes perfectly with cupcakes and cakes. It is so versatile and works with just about all flavors.

Today, we showed the frosting on top of our out of this world chocolate cupcakes. If you have never made our Queen of Chocolate Cupcakes, give them a try today! We think they are the best chocolate cupcakes out there, and have had SO many people tell us they feel the same.

To make these special for Easter, we topped the cupcakes with the swiss buttercream frosting. We then added some coconut on top, and placed a couple cadbury eggs in the middle. It looks like the perfect birds nest!

If you want to take it to the next level, we even had a Fanny say she dyes the coconut green so it looks even more like grass! The options are endless.

But don't worry if you have a different occasion to make this for. Just leave off the coconut and eggs and you are good to go! We promise people will be telling you these are the best cupcakes they have ever had.

And if cupcakes aren't your thing, try this amazing recipe with any dessert calling for frosting. It will be worth all the time and effort the second you bite into it. So what are you waiting for? Get cooking, it will be worth every second!

Swiss Buttercream Frosting

This buttercream takes some time, but it is well worth it if you are a Buttercream lover. See what you think! Its amazing on cupcakes, sheet cakes, or even layered cakes.

  • 1 1/4 cups water
  • 7 egg whites
  • 2 cups granulated sugar
  • 1 1/2 cups unsalted Land O Lakes butter (room temperature)
  • 1/4-1/2 teaspoon fleur de sel salt
  • 2 1/2 teaspoons pure vanilla
  1. Over low heat in a medium pot, bring one inch of water to a boil. Then turn down to simmer.

  2. Make sure your stainless-steel mixer or bowl is clean and dry.

  3. Place bowl over the pot of simmering water, not on top of the water, but have the bowl sit nicely on top of the pan to create a seal. In the bowl or pan over the simmering water whisk together the egg whites and sugar until the mixture reaches 160 degrees (about 3 minutes) or until sugar is completely dissolved. Mixture will feel hot to the touch.

  4. Transfer bowl to the mixer stand or use a hand held electric mixer and continue to whisk until glossy peaks form. 15-20 minutes. The bottom of the bowl must be at room temperature before you add the butter.

  5. Switch to the paddles attachment, or continue to beat with the electric mixer. Add the room temperature butter one tablespoon at a time. Butter cannot be too soft. If it is, put back in the refrigerator for a couple minutes. After the butter is all incorporated, beat the mixture until thick. Keep beating until any liquid is gone. Make sure it is thick and smooth.

  6. Add the vanilla and fleur de sel and whip once again for a minute.

*You can make the Buttercream a day ahead, just make sure to refrigerate. Before using, let it come back to room temperature then rewhip until smooth in texture.

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