I love gooey pull apart bread but we cant have the nuts in our house which most pull apart bread have. I wanted to replace it with coconut and decided to go coconut all the way. This was super easy and is such a great way to have a great special breakfast without any work!

Frozen roll dough (about 16 rolls) or you can use refrigerated biscuit dough cut into pieces

1 small package coconut cream pudding mix

3/4 cup sugar

2/3 cup coconut flakes

1/2 cup butter,  melted

Grease a Bundt pan and add a layer of roll dough.  Mix the pudding mix and brown sugar together. Sprinkle half of the sugar/pudding mix over the dough. Layer a second roll of dough and the rest of the sugar mix. Pour the butter over the top and then sprinkle with coconut. Cover with greased saran wrap and refrigerate overnight.

In the morning bake at 350 for 25-30 minutes and invert onto plate.

Enjoy!

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We have been harvesting lots of strawberry’s from our garden and I wanted to try to make a strawberry cobbler. Holy Cow! It is amazing! This is the best cobbler I have ever had!

This one is so easy too! You only need 5 ingredients. It almost has a strawberry cheesecake flavor. I found the recipe here at Taste of Home but the measurements are kind of funky. Here is what you need:

Fresh Strawberries

1/2 cup butter

3 oz cream cheese

2 tsp vanilla

1 yellow cake mix

ice cream

Cover the bottom of a 11×14 baking pan with a layer of fresh strawberries.

Soften butter and cream cheese. Add to mixer, add vanilla, and cream. Add cake mix and mix until combined. Place small heaps of dough over the strawberries until combined. Bake at 350 degrees for 25-30 minutes until it is browning on top. Serve warm with vanilla ice cream. The ice cream  gives it just enough sweet to cut the tartness of the berries.

You can download the recipe in printable form.

This is the perfect recipe for summer or for the 4th of July!

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This is the easiest and most delicious pasta salad ever! It is perfect for a BBQ, shower, or my personal favorite – dinner at the lake!

Here is what you need for the salad:

• Noodles
• 2-3 Chicken breasts (cooked and shredded)
• Good Seasons Salad Dressing packed mixed per directions but using olive oil and balsamic vinegar
• Broccoli
• Tomatoes
• Red onion
• Green onion
• Red Pepper
• Green Pepper
• Cucumber
• corner Olives
• Shredded Parmesan Cheese
• Garlic Salt
• Lawry’s Seasoning Salt

First I cook the noodles and the chicken. If you let the chicken set for a few minutes before shredding it, it will stay more moist. Shred the chicken and mix the dressing. I add the chicken to the top of the noodles and add the dressing right over the chicken so it soaks up a lot of the dressing and vinegar flavor up. Add whichever vegetables you have on hand or like and toss with the noodles.  Season to your tastes with garlic salt and Lawry’s and refrigerate for several hours. Taste and add salt as needed.

One of the best things about this salad is it almost better the second day so its easy to make a day in advance! So excited summer is coming up right around the corner!

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A few weeks ago I was about to leave to take my son to preschool and my sister showed up to deliver me some strawberries I had ordered.  I had COMPLETELY forgotten that I had ordered them and that they were being delivered that day.  These were local Organic Strawberries and when they were delivered were completely ripe and needed to be used within a a day or two.  I really wanted to do some freezer jam out of them, but I wasn’t sure I was going to have the energy.  So, being that we make a lot of Smoothies, I decided to do some of both!

Here is the best way I have found to freeze strawberries:

 Start off by washing the strawberries good!

Then you’ll want to trim up your strawberries.  Large strawberries I like to cut in half. I then stick them on a paper towel and let them air dry for a little while (like 20 mins).  I then just take additional paper towels and dab the top to get any remaining moisture.  You don’t want your strawberries to be wet when you stick them in your freezer.  If they do, then they’ll get a little frost crust on them.  They don’t have to be perfect, but you for sure don’t want them considered “wet.”

 Cover a pan in plastic wrap and then lay out your strawberries in a single layer.  I’ve tried other liners to cover the pan, but I’ve found that they stick the least to plastic wrap!

Put in the freezer for a minimum of 1 hour up to overnight!  I usually just do mine for a couple hours.  Then, divide them up in Freezer Ziplocks and Freeze away!!

The day I was going to go freeze the strawberries I woke up and one of the blogs I follow daily, Food Storage Moms, had posted this NO SUGAR – NO PECTIN Freezer Jam Recipe.  One of the reasons I wasn’t sure if I wanted to tackle Freezer Jam, was because I knew I did not want to use the recipe I had made in the past that used an extreme amount of sugar.  We have really been trying to eat smarter in our home – and the regular freezer jam recipe was not that.

I hadn’t prepared to make any Freezer Jam, but this recipe only uses the Strawberry Puree, Honey and Lemon!  Only 3 ingredients – sign me up!  And, I had everything I needed on hand!  So, I dug through my tupperware cabinet and fished out a bunch of random some containers I could use to store the jam in!

For the full recipe and directions – head over to see Linda’s tutorial HERE!

With my last 1/2 of crate of strawberries I decided to just puree the strawberries, so that next time I needed to make my family some Jam I would have the strawberry puree all ready!

So, in total I ended up with 4 Gallon Ziplock Bags of Frozen Strawberries, 2 batches (12 cups) of Strawberry Puree and 7 pint containers and 3 1/2 pint containers of Jam .  Not bad for a few hours work!  Again, a major thanks to Food Storage Moms for the awesome Jam recipe!  I’ve been super super happy with it and my kids have totally loved it!

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Back before I was a mom and when (what seems like a lifetime ago) I worked a full-time job I was introduced to this super simple Quick Queso!  My work would have a day each month that everybody would bring something yummy and we would all gain 5 pounds in one day!  It was pretty fabulous and hands down my favorite day of the month!  hehe

This Quick Queso is one a few recipes that I took with me and still make frequently to this day!  I would say I probably take it to a get together at least every other month!  It’s a recipe that everybody loves and you can throw it together last minute, which is great for me!

If I’m really on top of it I’ll just throw everything in a crockpot 2-3 hours before the get together and then stir frequently.  But, being that this is one that you can do on the stove in 5 minutes, I always seem to leave it til just right before the get together starts!

Here’s what you need:

2 – 8 oz Cream Cheese

2 Cans Chili No Bean

1 – 1 1/2 cups Salsa

If you think about, take the cream cheese out of the fridge hours before you are going to make it.  It makes heating it on the stove a lot quicker.  With the Salsa – it’s really to preference.  I don’t even measure it actually.  I just dump it in until it looks like it’s the right amount.  The amount will also be affected with how how the Salsa is (ie: Mild, Medium, Hot).  I generally use probably about 1 1/2 cups of Medium Salsa

Serve with Tortilla Chips and ENJOY!

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