Tropical No-Bake Strawberry Split Cake

 

Ingredients:

2 cups fresh strawberries, sliced

1 cup whipped cream

1 cup powdered sugar

1/2 cup unsalted butter, melted

1 can crushed pineapple, drained (20 ounces)

2 cups graham cracker crumbs

2 cups whipped cream (for filling)

1 package instant vanilla pudding mix (3.4 ounces)

1 teaspoon vanilla extract

16 ounces cream cheese, softened

1 cup milk

Fresh strawberries for garnish

1/4 cup granulated sugar

Instructions:

In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well blended. Press the mixture firmly into the bottom of a 9 by 13 inch dish to create an even crust. Chill in the refrigerator.

In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract. Fold in 2 cups of whipped cream until fluffy. Spread this over the chilled crust.

Layer the sliced strawberries evenly over the cream cheese filling.

In another bowl, whisk the vanilla pudding mix with milk until thickened. Fold in the drained pineapple until smooth. Spread this mixture over the strawberries.

Top everything with a generous layer of whipped cream. Garnish with fresh strawberries.

Chill the cake in the refrigerator for at least 4 hours, or overnight for best results.

Prep Time: 20 minutes

Chilling Time: 4 hours

Total Time: 4 hours 20 minutes

Calories: 250 per slice

Servings: 12 slices

Cinnamon Roll Apple “Lasagna”

 

Ingredients

For the Apple Filling:

4 cups peeled, diced apples (about 4 medium apples)

½ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 tablespoon lemon juice

¼ teaspoon salt

2 tablespoons butter (optional, for richness)

For the Layers:

2 cans (8-count each) refrigerated cinnamon rolls with icing

½ teaspoon ground cinnamon (optional, for dusting between layers)

Instructions

Preheat Oven:

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch or 9x9-inch baking dish.

Make the Apple Filling:

In a saucepan over medium heat, combine diced apples, sugar, cornstarch, cinnamon, lemon juice, and salt.

Stir occasionally and cook for 5–7 minutes, until the apples begin to soften and the mixture thickens.

Optional: Add butter for a richer filling. Set aside to cool slightly.

Prepare Cinnamon Roll Base:

Open the cans of cinnamon rolls and set aside the icing for later. Flatten each cinnamon roll slightly with your hands or a rolling pin.

Assemble the Lasagna:

Layer 1: Place a layer of flattened cinnamon rolls on the bottom of the baking dish, pressing them together to form a base.

Layer 2: Spoon half of the apple filling over the base.

Layer 3: Add another layer of flattened cinnamon rolls on top of the apples.

Layer 4: Top with the remaining apple filling.

Layer 5: Finish with a final layer of flattened cinnamon rolls.

Bake:

Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes, until golden and bubbly.

Add Icing:

Drizzle the reserved cinnamon roll icing over the warm “lasagna” after baking.

Serve:

Let it cool for 5–10 minutes before slicing. Serve warm—delicious on its own or with a scoop of vanilla ice cream!

Pumpkin Pie Stuffed Baked Apples

 

Ingredients

* 4 apples (cored)

* 1 cup pumpkin puree

* 1/2 teaspoon cinnamon

* 1/4 teaspoon nutmeg

* 1/4 teaspoon ginger

* 1/4 cup brown sugar

Instructions

1- Preheat your oven to 350°F (175°C).

2- In a bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and brown sugar until well combined.

3- Carefully stuff each cored apple with the pumpkin mixture, pressing down slightly to fill them well.

4- Place the stuffed apples in a baking dish and cover with aluminum foil.

5- Bake for 20-25 minutes, or until the apples are tender but still hold their shape.

6- Remove from the oven and let cool slightly before serving.

Enjoy!

No-Bake Salted Caramel Pretzel Bars

 

Ingredients:

- 2 cups pretzel sticks

- 1 cup graham cracker crumbs

- 1 cup unsalted butter (2 sticks), melted

- 1 cup brown sugar, packed

- 1 cup sweetened condensed milk

- 1 teaspoon vanilla extract

- 1 cup chocolate chips

- 1 cup caramel sauce

- Sea salt, for sprinkling

recipe here ALL homemade delish recipes

DIY Flowers Salt Painting for Kids

 

Ingredients:

- White school glue (PVA)

- Table salt (fine grain)

- Watercolor paints, liquid watercolors, or food coloring mixed with water

- Paintbrushes, pipettes, or droppers

- Heavyweight paper (watercolor paper or cardstock)

- Small cups or palette for paints

- Tray or newspaper (to catch extra salt)

Directions:

1. Start by laying out all your ingredients and materials on a flat workspace. This will help you stay organized throughout the project.

2. On the heavyweight paper, use white glue to draw simple flower shapes. You can create stems, leaves, petals, and even sun rays if you like! Make sure to apply the glue in lines thick enough so that the salt will adhere well.

3. While the glue is still wet, sprinkle salt generously over the glued lines. Ensure that you cover all the glue with salt. After sprinkling, gently shake off the excess salt onto a tray or newspaper so you can reuse it later.

4. Using a paintbrush, pipette, or dropper, carefully drop watercolor paint onto the salted lines. Watch as the color spreads and flows along the salt—this part is particularly mesmerizing!

5. Allow your masterpiece to dry flat for a few hours or overnight. Be careful not to move the paper until it is completely dry to keep the salt design intact.

6. Once your painting is dry, feel free to hang it on the wall, display it in a window, or add it to your art collection!

Tips & Variations:

- Before adding glue, use a pencil to outline your flower shapes. This will give you guided shapes to follow.

- Experiment with other nature scenes like trees, butterflies, or bees to create a full garden. You can also add glitter to the salt for an extra sparkly effect to enhance your artwork!

Easy Mini Chicken Pot Pies - Don't LOSE this Recipe

 

Ingredients

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

1/3 cup onion, diced

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

1/2 cup milk

Salt and black pepper, to taste

1/2 teaspoon garlic powder (optional)

For the Crust:

1 package refrigerated pie crusts (or puff pastry), thawed

1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin or use silicone baking cups.

2. Prepare the filling:

In a skillet over medium heat, melt the butter. Add diced onions and sauté until soft (2–3 minutes).

Stir in the flour to make a roux, cooking for 1 minute. Slowly whisk in the chicken broth and milk until smooth.

Cook and stir until thickened (about 3–4 minutes). Add the chicken, vegetables, and seasonings. Mix well and remove from heat.

3. Assemble the pies:

Roll out the pie crust and cut out circles large enough to fit into each muffin cup, with some overhang.

Press crusts into the muffin cups. Fill each with the chicken mixture.

Cut smaller rounds for the tops and place over the filling. Seal the edges and cut a small slit in the center for venting.

Brush with egg wash for a golden finish.

4. Bake for 20–25 minutes, or until the crust is golden brown. Let cool slightly before serving.