blueberry cobbler

i love blueberry cobbler  it’s sweet but not  to sweet. add some ice cream or whipped cream for an additional sweetness . i love cobbler when it’s just out of the over and the ice-cream melts as you eat it .




2/3 cup granulated sugar

2 tablespoons cornstarch

3/4 cup water

3 cups fresh or frozen blueberries

1 teaspoon melted butter

1 teaspoon ground cinnamon

1 cup sifted all-purpose flour, 4 1/2 ounces

2 tablespoons granulated sugar, optional

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk

3 tablespoons melted butter


How to Make It

  1. Butter a 1 1/2-quart baking dish or 9-inch pie plate. Heat the oven to 425 F.
  2. In a saucepan, combine 2/3 cup of granulated sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries and blend well.


  1. Pour blueberry mixture into the prepared baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.
  2. In a mixing bowl, combine the flour, 2 tablespoons of sugar (if using), baking powder, and salt.
  1. Pour the milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a soft dough. Drop spoonfuls of the dough onto the blueberries.
  2. Bake for 25 to 30 minutes, or until lightly browned.

Tips and Variations

  • Replace about 2/3 cup of the blueberries with shredded apples.
  • Make a blueberry cobbler extra-special with a crumble topping. Toast about 1/3 cup of chopped pecans; combine the toasted pecans with 1/4 cup of all-purpose flour, 1/4 cup of packed brown sugar, and 1 1/2 tablespoons of butter. Mix with a fork or your fingers to make the crumble. Sprinkle over the top of the cobbler. Bake as directed.

orange pound cake

what a great pound cake light and fluffy and what an amazing taste with the orange juice added to it  . my daughter  really like pound cake so i though why not try the orange cake out . i have made this pound cake a while ago and loved it so why not give it another shot and see if she would eat it . Ella gobbled it up just like i though she would hope you enjoy


  • CAKE:
  • All-Purpose Flour – 3 Cups
  • Baking Powder – 1/2 Teaspoon
  • Baking Soda – 1/2 Teaspoon
  • Salt – 1 Teaspoon
  • Fresh Orange Juice – 1/4 Cup
  • Buttermilk, at Room Temperature – 3/4 Cup
  • Vanilla Extract – 1 Teaspoon
  • Unsalted Butter, at Room Temperature – 2 Sticks
  • Sugar – 2 Cups
  • Large Eggs, at Room Temperature – 5
  • Freshly Grated Orange Zest – 1/3 Cup (About 6 Oranges)


  • Sugar – 1/2 Cup
  • Fresh Orange Juice – 1/2 Cup


  • GLAZE:
  • Powdered Sugar, Sifted – 2 Cup
  • Fresh Orange Juice – 2-4 Tablespoons





1. Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
3. In a small bowl combine orange juice, the buttermilk and the vanilla and set aside.
4. In the bowl of a stand up mixer, cream together on medium speed the butter and sugar for 5 minutes. Keeping the mixer on the same speed, add the eggs one at a time and mix well, scraping down the bowl, after each addition. Add the orange zest.

5.  Add the flour and buttermilk mixtures alternately to the batter, starting with the flour and finishing with the flour. Evenly divide batter between prepared pans and smooth out the tops. Bake cakes 45-60 minutes or until a skewer inserted in the center of the loaves comes out with a few moist crumbs.


1. Meanwhile, as the cakes bake, prepare the orange syrup; In a small saucepan cook the sugar and orange juice over low heat until the sugar dissolves.  When the cakes come out of the oven, generously brush the tops with the syrup.  Allow the cakes to cool in their pans for 10 minutes, glazing the tops a few more times while they cool in pans. Remove the cakes from loaf pans and set them on a wire rack set over baking tray or a piece of aluminum foil to catch drips. Brush the sides and tops of the cakes with the remaining syrup, allowing a couple of minutes between brushings to allow syrup to absorb into cake, until the syrup is gone.  Cool the cakes on completely.


1. Make the glaze by adding the powdered sugar and 2 tablespoon orange juice to a medium bowl. Using a hand held electric mixer mix until smooth.  Add more orange juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency.  Pour half of the glaze recipe over each cakes. Let the cakes sit out until the glaze has dried well.  Wrap each loaf and store in the refridgerator.


red velvet oreo cake balls

20-24 Red Velvet Oreo cookies
• 8 oz brick of cream cheese – softened
• 12 oz bag of white chocolate melts or white chocolate chips
• Assorted sprinkles
• Optional- red chocolate melts


1.   Line a large baking pan with wax or parchment paper and set aside.
2.   Open the brick of cream cheese and place in a large mixing bowl to soften at room temperature for 30 minutes.
2.   Pulse the red velvet Oreo cookies (the whole cookie) into crumbs in a food processor.
3.   Add the softened cream cheese and mix well with a rubber spatula until well incorporated (this will count as your arm workout for the day–you’re welcome).

4.   Cover and chill for 30 minutes for easier handling.
5.   Roll the Oreo mixture into 1 inch balls and place on the lined baking sheet. Chill for an additional 15 minutes.

6.   In a double boiler pan, melt the white chocolate melts under low/medium heat.  Stir occasionally until melted and smooth.  Pour into a shallow bowl for easier dipping.
7.   Dip an Oreo ball into the melted chocolate and place back on the lined baking sheet. Immediately cover it with sprinkles. The chocolate will harden rather quickly because the Oreo balls have been chilled so be sure to sprinkle right away or you may have to dip the balls again in the chocolate.


8.   Repeat step 3 until all of the truffles have been coated with chocolate and sprinkled.  You could also drizzle some melted red chocolate melts on top of the truffles, if you wanted to add more color.  Change the colors up for any holiday or event 🙂
Now you are ready to enjoy these phenomenal Oreo cookie balls.  And if you’ve found a new addiction, I’m sorry.  I truly am!  I only indulge in these a couple times a year and they are definitely worth the splurge when I do!

Easy cheese pizza bagels

I take care of toddler’s for a living so fast and easy recipes our a must. This is a pretty cheap meal as well.

1 jar of pizza sauce or spaghetti sauce if you already have that

2 cups of finely graded cheese

4 bagel (once taken apart there will be  8  halfs)

1. Cut the bagels in half .the do come cut but they are normally  not cut through.

2. Put sauce on your bagel

3. Put the grated cheese on top

4. Cook I use the microwave it’s easy and fast. cook tell cheese is melted. you can cut the bagels in half again if you have little ones it’s easier for them to eat.
Note use what ever topping you might like


You can also freeze the pizza bagels put them on a cookie tray and stick in the freezer tell frozen the put them in a flat Tupperware or Ziploc so the cheese doesn’t fall off

valentines treats kid friendly

to-day i am going share some valentine recipes you can do with your kids  they may not turn out like the photos . that’s okay it’s about the time that you spend together with you family not how it turns out.

1. chocolate covered pretzels

there are so many variations to the recipe . they are so easy and budget friendly

Chocolate Covered Pretzels



  • 1 bag 16 oz Snyder’s Of Hanover Old Tyme Pretzels or Pretzel Rods
  • 1 package 16 oz Chocolate or Vanilla Candiquik or other candy coating
  • Assorted Sprinkles


  1. Melt Candiquik or other chocolate coating according to package directions. Line two baking sheets with was or parchment paper. Working one pretzel at a time, dip your pretzel into your melted Candiquik or other candy coating. Tap pretzel gently to shake off excess candy coating. Sprinkle with sprinkles of choice. Place on wax paper to allow to dry, approximately 30 minutes. Repeat with remaining pretzels. Store in a covered container.

2. valentine blondies

these are so amazing and our going to be a hit with the kids and there friends



2/3 cup Butter
2 cup Brown Sugar
2 Egg
1 tsp Vanilla
1 tsp Baking Powder
1/4 tsp Baking Soda
2 cup Flour
1/4 tsp Salt
1/2 cup Chocolate Chips
1 cup Valentine M&M’s

Preheat oven to 350°
Line a 9×13 Pan with parchment paper or spray with cooking spray.
Place butter and brown sugar in a medium sized saucepan and heat. Stir constantly until smooth.
Cool for 5 minutes.
Add Eggs one at a time. Stir until incorporated.
Add Vanilla, then Flour, Salt, Baking Soda and Baking powder until combined.
Add half of the Chocolate Chips and half of the M&M’s and stir.
Spoon mixture into prepared pan. Top with remaining M&M’s and chocolate chips.
Bake for 25-30 minutes at 350°
Allow to cool until slightly warm, then cut into bars.



hope you enjoy these 2 recipes to start with i will be posting more valentines treats .

edible marshmallow play dough

the marshmallow play dough was a hit with my family and kids i take care during the week   . the first batch i made turned out to sticky the kids loved how it stuck to there hands and who wouldn’t they got to eat it of there hands
the( try and try again ) second batch turned out the right way .
its had not to eat the play dough the smell is amazing and it has a great smooth texture .
hear is the video
  • 6 Large Marshmallows
  • ¼ cup Corn Starch (slightly heaping)
  • 2 tsp coconut oil (slightly heaping)
  • 12 drops Liquid Food Coloring



  1. Add the marshmallows, corn starch and coconut oil to a microwave safe bowl.
  2. Microwave on high for 30 seconds until the marshmallows expand.
  3. Add the food colouring drops on top of the marshmallows or coconut oil (not to the corn starch).
  4. Stir with a spoon to combine all the ingredients.
  5. When it gets too hard to stir, kneed it by hand until the colour and ingredients are completely combined. (Be careful, it might be hot.)
  6. If it’s too sticky, add more corn starch. If it’s still too sticky, add more coconut oil. Cover your hands in coconut oil to keep it from sticking to you.



Christmas muddy buddy


1 box (12.8 oz.) (about 13 cups) Rice Chex, Corn Chex Wheat Chex or Chocolate Chex cereal (or combination)
• 2 cups semisweet chocolate chip
• ¾ cup creamy peanut butter
6 tablespoons butter, cut into  smaller pieces
• 1½ teaspoons vanilla extract
• 2 cups powdered sugar
• 1 cup Holiday M&M’s

1. Line 2 baking sheets with wax paper and set aside. Pour cereal into a very large bowl; set aside.
2. In 1-1.5 quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on High 1 minute; stir. Microwave 15-30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.
3. Add powdered sugar and gently stir into chocolate covered cereal. Spread cereal on the two baking sheets to cool. Once cool, put the Muddy Buddies into the desired container or gift bags, by adding a small amount of Muddy Buddies then sprinkle a few M&Ms and repeat.
4. Store in airtight container in the refrigerator.

This originally called for 1½ cups chocolate chips but I changed it due to feedback for more chocolate.
-Optional add-in ideas: pretzels, mini peanut butter cups, peanut butter M&M’s etc.
-If you prefer, you can toss the muddy buddies with the powdered sugar using a large paper bag or Ziploc bag. (In batches for the Ziploc bag.)


Chocolatechip muffins


  • 2 & ½ cups (308g) all-purpose flour
  • 1 tbsp (13g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (2.5g) salt
  • ½ cup (114g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (250ml) milk (whole or buttermilk is preferred)
  • 1 tbsp (15ml) vanilla extract
  • 1 & ½ cups (275g) chocolate chips


  1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

Nutella pop tarts with peppermint frosting

Homemade Pop-Tarts with Nutella


  • 2 1/2 cup Flour
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 1 cup Butter
  • 2 Eggs
  • 2 tbsp Milk
  • 9 tbsp Nutella


  • Cut butter into small cubes.
  • Combine flour, sugar and salt in a large bowl.
  • Work butter into the flour mixture with a pastry cutter.
  • Whisk together one egg and milk and add to the flour mixture.
  • Knead until ball forms.
  • Turn dough out on to floured surface and knead for 1 minute.
  • Refrigerate dough for 30 minutes.
  • Preheat oven to 350.
  • Divide in half.
  • On floured surface, roll out dough into a 9″ × 12” rectangle.
  • Cut into 9 rectangles.
  • Repeat with other piece of dough.
  • Make an eggwash by beating the remaining egg and brush over entire surface of first 9 rectangles.
  • Place a tablespoon of Nutella on top of each egg washed rectangle and spread. Be sure to leave 1/2″ bare around edges.
  • Place a rectangle on top of filling and press with fingertips to seal around edges.
  • Use the tines of a fork to seal all around.
  • Poke top with fork to allow steam to vent.
  • Place on parchment lined baking sheet and bake for 25 minutes or until lightly browned.
  • Cool on wire rack.


Frosting Ingredients:

1/2 cup (120 mL) heavy whipping cream
1/3 cup (35 g) powdered sugar
1/2 teaspoon (2.5 mL) peppermint extract
peppermint candies, crushed

Mix and drizzle on your pop tarts

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