By now you know I love to put together fun and creative food and desserts for parties and holidays.  With Valentine’s Day just around the corner I made a dessert board that would be a great addition to your Galentine/Valentine’s Day parties!

All of the cookies were super easy to make and I added some of the kids favorite candy too!  This is your chance to be creative and design a fun platter of your own!

**The XoXo gummies are from Trader Joes and the heart gummies are Valentine’s Day Sour Patch Kids

**I also used the leftover vanilla chocolate to make chocolate covered pretzels

Strawberry Cookies

Ingredients

1 Box Strawberry Cake Mix

2 Eggs

1/2 Cup of Vegetable Oil

1 Bag of Ghirardelli Vanilla (or Chocolate) Melting Wafers

1 Container of Valentines Day Sprinkles

Directions

1.)  Mix Strawberry Cake Mix, Eggs, and Vegetable Oil together using mixer

2.)  Once mixed scoop dough into 1 inch round balls and place on baking sheet

3.)  Bake at 350 Degrees for 10-12 minutes

4.)  Remove from baking sheet and place on cooling rack

5.)  Melt vanilla wafers in microwave until smooth

6.)  Dip half of the cookie into the chocolate, place on cooling rack and add sprinkles

**You can also frost the cookies with Vanilla or Chocolate Frosting and add sprinkles

Cake Pops

Ingredients

1 Box of Funfetti Cake Mix (You can use chocolate or vanilla too)

1 Container of Vanilla Frosting

1 Bag of Ghirardelli Vanilla Melting Wafers

1 Container of Valentine’s Day Sprinkles

1 Bag of Baking Sticks (Or I used festive straws here)

Directions

1.)  Bake Funfetti Cake according to box in 9×13 baking pan

2.)  Once cake is cool crumble cake

3.)  Add 2-3 Tablespoons of Vanilla Frosting to cake crumbles, Mix together with handheld mixer

4.)  Roll into 1-2 inch balls

5.)  Melt vanilla wafers in microwave until smooth

6.)  Dip the end of the sticks into white chocolate and place into the center of the cake pop

7.  Place cake pops in fridge 30 minutes to allow the pops to harden

8.)  Dip cake pops into the white chocolate and add sprinkles

9.)  Let cake pops harden 20-30 minutes

Heart Peanut Butter Cookies

Ingredients

1/2 Cup of Butter flavored Crisco

1/2 Cup of Peanut Butter

1/2 Cup of Brown Sugar

1/2 Cup of Sugar

1 Egg

2 Tablespoons Milk

1 1/2 tsp. Vanilla Extract

1 3/4 Cup of Flour

1 tsp. Baking Soda

Pinch of Salt

1 Bag of Reese’s Valentine’s Hearts (or Hershey Kisses)

Directions

1.)  Using a mixer cream together, Crisco, Peanut Butter, Sugar and Brown Sugar

2.)  Add in Egg, Milk, Vanilla, and mix together

3.)  In a separate bowl mix together Flour, Baking Soda, and Salt

4.)  Slowly add in dry ingredients to peanut butter mixture

5.)  Once combined roll into 1 inch balls

6.)  Roll cookie balls into sugar and place on baking sheet

7.)  Bake at 350 Degrees for 10-12 minutes

8.)  Remove from baking sheet and place onto cooling rack and gently press chocolate hearts into cookies

9.)  Let cool and harden for 30 minutes

Peyton loves pepperoni rolls so I made my own and he loves them!  He is now requesting them all the time.  Here is a really easy recipe that would be perfect to have at your next party or a weeknight meal!

Ingredients

1 Bag of Rhodes frozen Bread Dough or Rolls

10-12 Slices of Sandwich Pepperoni (or a bag of pizza size pepperoni)

1 Bag of Grated Mozzarella Cheese

2 TBSP. Melted Butter

1 tsp. Garlic

1 tsp. Italian Seasoning

1 Jar Pizza Sauce

**NOTE:  You can also use Refrigerated Pizza Dough, and other toppings

Directions:

1.)  If using frozen dough let it thaw and knead it into a ball

2.)  Flour rolling pin and roll out dough

3.)  Once dough is rolled out sprinkle with mozzarella cheese and pepperoni

4.)  Tightly roll dough into a jelly roll log

5.)  Melt butter and mix in garlic and italian seasoning

6.)  Baste butter and seasonings onto the top of the dough

7.)  Gently cut dough into 1 inch pieces and place on baking sheet

8.)  Bake at 350 Degrees for 15-20 minutes (you want to make sure the dough is golden brown)

9.)  Serve with your favorite pizza sauce

Growing up one of my Grandma’s speciality meals was her homemade chicken noodle soup.  There was nothing better than her bringing over a big plastic butter container that was filled with her famous soup. (Anyone else’s Grandma save all the plastic containers from food and use as Tupperware?!)

Ingredients

1 Whole Chicken

2 Medium Onions (1 diced, 1 cut in half)

1 Bag of Carrots (half diced, half whole)

1 Bag of Celery (half diced, half whole)

2 Sprigs of Thyme

2 Bay Leaves

Salt and Pepper

1 Tablespoon Garlic

1 Bag of Egg Noodles

**NOTE: If you don’t want to make your own chicken or stock you can use a store bought Rotisserie Chicken and Chicken Broth

Homemade Chicken Stock

1.)  Pat whole chicken dry with paper towel and remove giblets.  Season with Salt, Pepper, and Garlic

2.) Stuff Chicken with half of the Onion, Thyme, and Bay Leaves

3.)  Fill stock pot with warm water and place whole chicken, carrots, celery, and the rest of the onion in the pot

4.)  Bring to boil and simmer for 1 hour

5.)  Once chicken is fully cooked, remove from stock and let cool.  Remove all vegetables and bay leaves

Chicken Noodle Soup

1.)  Dice Carrots, Celery, and Onions

2.)  Place vegetables in Chicken Stock and bring to a simmer

3.)  Shred Chicken and add to stock

4.)  Add in Egg Noodles and salt and pepper to taste

5.)  Once Noodles are cooked remove soup from heat

New Years Day is usually a lazy day at home full of yummy food to close out the holiday season.  Here are some easy breakfast casseroles to the day before and pop in the oven in the morning!

Overnight French Toast

This Overnight French Toast from the Magnolia Table Cookbook is a family favorite!

Breakfast Sausage Casserole

Ingredients

Loaf of Hearty Bread (I used Italian)

1 lb. of Ground Sweet Italian Sausage

1 Onion, diced

1 Package of Mushrooms, diced

2 Cups of Shredded Cheddar Cheese

10 Eggs, beaten

4 Cups of Milk

1 tsp. Dry Mustard

1 tsp. Salt

1 tsp. Ground Black Pepper

1/2 tsp. Garlic Powder

1-2 Sprigs of Rosemary, Chopped

Directions

1.)  Brown Ground Sausage and diced Onions and Mushrooms over medium heat

2.)  Spray baking dish with Pam and layer with cubed Italian Bread

3.) Mix Eggs, Milk, Salt, Pepper, Dry Mustard, Garlic Powder, and Rosemary

4.)  Add Cheddar Cheese and Ground Sausage, Onion, and Mushrooms to Egg Mixture

5.)  Mix all together and pour over bread

6.)  Let chill overnight in fridge

7.)  Bake at 350 degrees for 45-60 minutes or until bubbling on top

Holiday Breakfast Sausage Casserole 

Ingredients

Loaf of Hearty Bread (I used Italian)

1 lb. of Ground Sweet Italian Sausage

1 Onion, diced

1 Package of Mushrooms, diced

2 Cups of Shredded Cheddar Cheese

10 Eggs, beaten

4 Cups of Milk

1 tsp. Dry Mustard

1 tsp. Salt

1 tsp. Ground Black Pepper

1/2 tsp. Garlic Powder

1-2 Sprigs of Rosemary, Chopped

Directions

1.)  Brown Ground Sausage and diced Onions and Mushrooms over medium heat

2.)  Spray baking dish with Pam and layer with cubed Italian Bread

3.) Mix Eggs, Milk, Salt, Pepper, Dry Mustard, Garlic Powder, and Rosemary

4.)  Add Cheddar Cheese and Ground Sausage, Onion, and Mushrooms to Egg Mixture

5.)  Mix all together and pour over bread

6.)  Let chill overnight in fridge

7.)  Bake at 350 degrees for 45-60 minutes or until bubbling on top

Mini Pumpkin Cheesecake Cups

Ingredients

1 8 oz. package of Cream Cheese, softened

1 15 oz. can of Pumpkin

1 package of Cheesecake Instant Pudding

1 can of Sweetened Condensed Milk

1 container of Cool Whip

3 Teaspoons Pumpkin Pie Spice

1 Cup of Graham Cracker Crumbs (you can buy the pre-crushed or crush your own with food processor)

4 Tablespoons Butter, melted

2 Tablespoons Sugar

2 Tablespoons Brown Sugar

Directions

1.)  Mix graham cracker crumbs, melted butter, sugar, and brown sugar together.  Place in the bottom of individual cups

2.)  Using a hand mixer beat cream cheese until creamy.  Add pumpkin, pudding, pumpkin pie spice, and sweetened condensed milk.  Beat with mixer until all ingredients are combined

3.)  Gently fold Cool Whip into pumpkin mixture with spatula.  Mix by hand until combined

4.)  Spoon pumpkin mixture into cups.  Set in refrigerator for at least an hour to set

5.)  Garnish top with additional Cool Whip and pumpkin pie spice.  Keep in refrigerator until ready to serve

Brie Bites

Ingredients

1 Can of Crescent Dough (You can use the rolls or sheet)

1 Wedge of Brie Cheese

1 Jar of Fig Spread (You can use any flavor, Sour Cherry, Cranberries, Honey, etc.)

1/4 Cup of Pecans Chopped

Directions

1.) Preheat oven to 350 Degrees

2.) Grease a mini muffin tin

3.)  Cut crescent dough into squares and place in muffin tins

4.)  Chop Brie into squares and place in muffin tin on top of crescent dough

5.)  Top Brie with fig spread and chopped pecans

6.) Bake at 350 Degrees for 10 minutes

I’ve said this before but fall is my favorite time of year!  We love doing fall family activities every weekend.  I’ve put together a list of family fun events to do this pumpkin season!  I will be updating it throughout the season!

HallowBoo at Idlewild

One of our favorite family fall fun activities is HallowBoo at Idlewild!  We haven’t been in 2 years (the boys are so little here) but we are planning to go next weekend!  Idlewild is famous for their Storybook Forest which walks you through all the famous nursery rhymes.  For HallowBoo the kids can trick-or-treat through the forest and collect treats along the way!

After they are finished trick-or-treating the whole family can enjoy the rides in the park!  Below is a list of dates and times they are open this season.

HallowBoo

Dates:  Saturdays and Sundays October 5th-27th

Time:  Gates and Storybook Forest open at 11:30/Rides open at 12:00PM- 6:00PM

https://www.idlewild.com/

Happy Hauntings at Kennywood

Kennywood has Halloween fun for kids geared towards 10 and under with Happy Hauntings!  Kids can trick-or-treat through Kiddieland and ride their favorite rides.  There is also hayrides and corn maze!

Happy Hauntings

Dates:  Saturday and Sundays October 5th-27th

Times:  12:00PM-4:00PM

Happy Hauntings

Simmons Farm Hay Ride

Simmons Farm Apple Picking & Hayrides

Fall events at Simmons Farm start Saturday September 14th

Monday-Thursday:  9:00AM-6:45PM

Friday-Sunday:  9:00AM-5:45PM

Activities Include:

• Hayride
• Pick your own pumpkin
• Apple picking
• Petting Zoo
• Pick your own flowers

Simmons Farm

Trax Farms

Fall Festival Dates & Times: 

Saturday and Sunday’s September 28th-October 27th

10:00AM-5:00PM

Activities Include:

• Hayrides
• Pick your own pumpkin
• Corn Maze
• Bounce House
• Live Music
• Food Trucks

Trax Farms

Soergel Orchards

Fall Festival Dates & Times:

Saturdays and Sundays September 21st-October 27th

11:00AM-5:00PM

Friday Night Hayrides Dates & Times:

Friday September 27th- Friday October 25th

4:00PM-7:00PM

Soergel Orchards

Triple B Farms

Pick Your Own Apples & Sunflowers Dates & Times

Saturdays and Sundays starting September 7th

10:00AM-4:00PM

Fall Festival Dates & Times

Saturdays and Sundays starting September 21st

10:00AM-5:00PM

Activities Include:

• Pick your own pumpkins
• Apple picking
• Face painting
• Sunflower picking
• Build your own scarecrow

Triple B Farms

Cinco De Mayo

Cinco de Mayo is a fun excuse for a party!  We love Mexican food and love to entertain so it is a win-win!  One of my Mom’s famous recipes that I continue to make is her mango salsa!  It is such a great addition to any party!  So easy to make and the color that it adds to a party table is fabulous!

I am all about great fresh ingredients with lots of color and that is why I love making a coleslaw!  This recipe is a kicked up version with jalapenos and is great served with pulled pork, brisket, or anything bbq!

Your Cinco de Mayo party is not complete without Tequila so what is better than pairing it with dessert!  These Margarita Cheesecake Bites are delicious and the perfect addition to any summer party!

Mango Salsa Recipe

Ingredients

2 Mangos

1 Red Pepper

1 Green Pepper

2 Jalapenos

1 Small Red Onion

1 Small Bunch of Cilantro

Juice of 1 Lime

Pinch of Salt

1.) Chop mangos, red pepper, green pepper, jalapenos, red onion, and cilantro

2.)  Mix all together in a medium bowl

3.)  Juice the lime over the salsa mixture and add salt

4.)  Mix and Enjoy

**You can eat right away but I always refrigerate for at least an hour before serving

Jalapeno Lime Coleslaw

Jalapeno Lime Coleslaw

Margarita Cheesecake Bites

Margarita Cheesecake Bites