When we think of Easter baskets we usually think of kids. At least I do, since I have four. But what about older kids or those living on their own going to college? They need love,too! How fun would it be to give this Easter Basket filled with things just for College students?

• Laundry detergent
• Razors
• Shaving cream
• trail mix
• Crystal Light
• Lotion
• Dish soap
• Muffin Mix
• Easter candy, of course
• Homemade candy

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These little Easter Lemon Pie Cups are such a pretty dessert for the Easter dessert table. Everyone gets their own and no one has to share!

Does anyone else love pie? Or puff pastry? Or cute desserts? If you don’t, I’m not sure we can be friends. Just sayin’. Those are serious loves of mine and I cannot compromise on that. Kidding. Sort of. What I am not kidding about is how delicious these Easter Lemon Pie Cups are. Puff pastry shells, lemon pie filling, colored coconut and candy eggs make for an adorable treat. And they are completely easy to make. The colored coconut takes about 20 seconds to make

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These cupcakes start out with a box mix and turn into delicious Bakery Style Cupcakes. Topped with a yummy Vanilla Buttercream Frosting, these cupcakes will have everyone wanting the recipe.

I went to one of my nephew’s birthday parties and one of his other aunts had mad the birthday cake. It tasted like it came from a bakery and I immediately asked her for the recipe, which I am sharing with you today. This makes about 36 cupcakes. I have also made it in a Jelly Roll Baking Pan (10x15x1) and that turned out great as well. I also made a chocolate version with my Chocolate Cherry Marshmallow Cake. Swoon. You can really use any cake mix and then just follow the rest of the recipe. For white cakes, use egg whites and for other cakes use whole eggs. Other than that, it’s the same.

P.S. Did you notice all the cute Easter decor on these cupcakes? They come from My Baker’s Box and I will tell you more on that after the recipe.

Bakery Style Cupcakes with Vanilla Buttercream Frosting

 

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Author: Mandy Bird

Ingredients

• For the cupcakes:
• 1 (18.25 oz) white or vanilla cake mix (I used White)
• 1 cup flour
• ¾ cup sugar
• ½ tsp. salt
• 1⅓ cup water
• 2 Tbsp. oil
• 1 tsp. vanilla
• 1 cup plain yogurt or sour cream
• 4 egg whites
• For the frosting:
• 1 cup softened butter
• 3 cups powdered sugar
• 1 tsp. vanilla extract
• 1-2 Tbsp. heavy cream

Directions

1. Preheat oven to 325 degrees F.
2. Line cupcake pan with cupcake liners. Set aside.
3. Mix together cake mix, flour, sugar and salt.
4. Add the water, oil, vanilla, yogurt or sour cream and egg whites; mix 2 minutes with electric mixer.
5. Spoon into cupcake liners about ¾ full.
6. Bake 18 minutes until done.
7. For the frosting, combine all ingredients in a bowl and mix with a hand mixer until smooth.
8. Pipe or spread onto cupcakes. If piping, you may need to double or triple this recipe. I piped mine on and it did about 12 cupcakes.

3.5.3208

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This post is sponsored by Mondelez and all opinions are my own.

Be the ghostess with mostess this Halloween and serve up some fun cupcakes and treat buckets! Or even better, “Boo” your friends and neighbors to put a smile on their face.
I ordered some fun treats online from Walmart recently. OREO chocolate candy bars and a Spooky Mix bag of Swedish Fish and SOUR PATCH KIDS. They made my treat buckets and cupcakes perfect!

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This quick and easy recipe for Instant Pot Goulash is a must-have recipe! It will save you on busy nights when you’re tempted to get take out. Five minutes in the pressure cooker is all it takes.

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I love these banana muffins and this is the only recipe I will use to make them with. It uses biscuit mix so it is fast and easy and fool-proof. I may need to go make some more right now after looking at these pictures. You can freeze bananas which makes it even easier to make these muffins or banana bread. Just mash them up and add 1 Tbsp. lemon juice for each cup of banana to prevent darkening. For this recipe, freeze  in 1  1/4 cup quantities. Then simply thaw and use!

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Banana Muffins

I love these banana muffins and this is the only recipe I will use to make them with. It uses biscuit mix so it is fast and easy and fool-proof. 

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 muffins

Author mandyrecipebox

Ingredients

• 1 1/4 cups mashed bananas
• 1/3 cup sugar
• 1 whole egg
• 3 Tbsp oil
• 2 cups biscuit mix such as Bisquick

Instructions

• Preheat oven to 400 degrees F. Grease muffin pan or line with paper muffin liners.
• Beat together the bananas, sugar, egg and oil.
• Add the biscuit mix and stir until just moistened. There should still be lumps.
• Divide batter among muffin cups and place in the oven. Bake for 15 minutes until done.

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This post is sponsored by San Bernardo Ice Cream but all thoughts and opinions are my own.

Change up your fall desserts by making my Ice Cream Nachos! Just because temperatures are
starting to drop, doesn’t mean your ice cream cravings drop too! These cinnamon sugar chips
go perfectly with Italian Biscotti and Sea Salt Caramel Swirl ice cream from San Bernardo.

When San Bernardo  wanted to send me some ice cream, I knew just what I wanted to make with it. These Ice Cream Nachos are insanely good and just as easy to make.

Make your own ice cream nachos with your personal favorites by ordering online, using my
special discount code, “EverybodySpoons21” to get 6 FREE giant brownies and cookies (3 of
each) with any pint purchase! (For a Limited Time Only)

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This is a sponsored post that I am writing on behalf of Litehouse. All thoughts are completely mine. You’re going to love this recipe!

Summertime means cookouts and parties! Bring this Easy Coleslaw recipe with you to serve at your next gathering. It’s the easiest side dish you’ll ever make.

Who loves to enjoy summer and all the fun that goes along with it? *Mandy raises her hand* Now, who loves to enjoy Summer and all the fun that goes along with it, BUT also has a job that keeps them super busy as well as having children and a punk of a cat and everything else in life to do? *Mandy raises both hands* You guys, it’s hard doing all the things plus trying to have some fun in the sun.

After being at work and driving the 40 minutes home, the last thing I want to do is cook. Especially in the summer. It’s just too hot and I’m exhausted and I just don’t want to do it so please don’t make meeee. But. People gotta eat anyway, right? If you keep a bag of coleslaw mix and Litehouse Coleslaw Dressing in your fridge, you’ll always have an easy side dish ready to go with anything you make. Even if it’s just some pb&j sandwiches.

Literally all you do is open the bag of coleslaw mix, throw it in a bowl, add the Litehouse Coleslaw Dressing, toss in some diced apple and dried cranberries to jazz it up and BAM. Perfect coleslaw is done! There is absolutely no need to make it all from scratch and waste time chopping cabbage and carrots and all that.  Made extra thick and creamy with freshly-made mayonnaise, Litehouse Coleslaw Dressing is the perfect blend of sweet and tangy, and it won’t “water out” when added to cabbage. Plus, Litehouse dressings are sold cold so there is no need to chill this recipe before serving.

You can serve this Easy Coleslaw recipe as a side or top some burgers or tacos with it. It’s so good, give it a try!

Litehouse will be hosting a sweepstakes on 6/13-7/4 where you can enter daily to win a Yeti®cooler. Be sure to visit the Litehouse sweepstakes page to enter the sweepstakes or visit the Litehouse Facebook page!

Easy Coleslaw Recipe

 

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Prep time

5 mins

Total time

5 mins

 

Author: Mandy Bird

Serves: 8

Ingredients

• 13 oz jar Litehouse Coleslaw Dressing
• 16 oz bag coleslaw
• 1 apple (gala, fuji, honeycrisp), diced
• ⅓ cup dried cranberries

Directions

1. Place the coleslaw, apple and dried cranberries in a mixing bowl.
2. Add Litehouse Coleslaw Dressing; stir to combine.
3. Enjoy!

3.5.3239

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This is a sponsored post written by me on behalf of Litehouse.

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This King Ranch Chicken Casserole is an easy dish that you can customize to suit your taste. It is sure to be a family favorite!

Have you guys heard of King Ranch Chicken? I hadn’t until a friend of mine made it into a casserole and I ate some. I’m not a huge chicken enchilada fan, but this casserole was so so good. She made it with shredded Parmesan and the Italian cheese blend instead of the normal cheddar which I really loved. This casserole doesn’t have peppers or cream of mushroom soup in it like most other versions call for. Which made me very happy. Instead it uses cream of chicken only.

See all that Parmesan cheese on top? Perfection. The recipe in the photo was halved and cooked in a square baking dish, but the recipe I’m sharing is the full size baked in a 9×13 dish. Now. The nerd in me needed to know why it’s called King Ranch Chicken. Soooo I googled it and came up with this: It’s apparently a very popular dish in Texas and the name comes from the famous King Ranch in in Kingsville, TX which is the largest ranch in THE WORLD. Impressive. Even though it’s named after the King Ranch, the people there didn’t create it and the wife of the owner hated that people thought it. Because you know. Beef.

Another little fact for you:  King Ranch Chicken was among one of the recipe staples that First lady, Ladybird Johnson, wife of President Lindon B. Johhson liked to have served at her LBJ ranch in Stonewall, Texas.  It was listed as one of the red book recipes kept (collection of favorite recipes that her ranch staff kept in a red book) in the archives at the Lindon B Johnson Library at the University of Texas. So. There you go. You are welcome.

5.0 from 1 reviews

King Ranch Chicken Casserole

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Mandy Bird

Serves: 8

Ingredients

• 2 cups chopped cooked chicken
• 1 small onion, diced
• 2 cans (10¾ oz) condensed cream of chicken soup
• 1 can (10 oz) diced tomatoes with green chiles, undrained
• 1 teaspoon chili powder
• ½ teaspoon garlic salt
• 8 soft flour tortillas torn into 1-inch pieces
• 1 cup shredded Parmesan cheese
• 1 cup Italian cheese blend

Directions

1. Preheat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
2. In large bowl, stir together chicken, onion, garlic salt, chili powder, soup and tomatoes.
3. Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and ⅔ cup of the cheese. Repeat layers twice.
4. Bake uncovered 30 to 35 minutes or until bubbly.
5. Serve.

Notes

You can substitute corn tortillas if you prefer. You can also add a diced red bell pepper as well. And you can also replace one can of cream of chicken with one can of cream of mushroom.

3.5.3229

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