Category Archives: Recipe

M&M’s® Crispy Dessert Pizza

With my husbands birthday coming up I was delighted to develop a recipe for Collective Bias, Inc. and its advertiser to celebrate him and the return of M&M’s® Crispy! This post may contain affiliate links. I receive a small commission if you purchase through these links. M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

My husband is a tough one when it comes to his birthday. If you’ve spent any time around this blog you know how much I love to throw a themed party, but that just isn’t his thing. Instead, all he wants is really good food. He’s not much of a cake person (don’t get me wrong, he’ll eat it, but he prefers other treats) so this year I was so excited to make him this decadent M&M’s® Crispy dessert pizza. It’s out of this world delicious. There may be a couple of steps, but they are WORTH IT! Trust me!M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

The M&M’s® Crispy add something to this dessert that you’ll really appreciate. You see, you’ve got the soft, chewy brownie, the silky frosting and smooth luxurious caramel. It needed a crunchy bite to add dimension – and load on even more chocolate. The crispy rice center really makes it a match made in heaven!

M&M’s® Crispy Dessert Pizza

M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

1- Bake the brownies. I used a 10″ spring form pan but a pizza pan would work great too.

2- Whip up that chocolate buttercream – you want it light and fluffy! Don’t be stingy when putting it on the brownie. Make sure you get lots of peaks and valleys too, that’s where the caramel can pool and it turns into a little caramel Jacuzzi for the bits of candy.

3- Drizzle on the caramel. Remember all those valleys you created in the frosting? Fill ’em up! You may not use it all, and you may find yourself eating it with a spoon at midnight when you are up editing photos of the dessert pizza you put it on. 🙂 Thank me later.

4- Top it with the candy. You can leave them whole, I decided to cut them in half with a serrated knife just to make sure everyone knew the crispy goodness they were about to partake of. 

M&M's® Crispy Dessert Pizza
Serves 8
A decadent brownie crusted dessert pizza topped with M&M's® Crispy!
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  1. ½ c. butter (1 stick) melted
  2. ¼ c. Cocoa powder
  3. 1 c. Granulated Sugar
  4. 2 Eggs – beaten slightly
  5. ½ tsp. Vanilla
  6. ¼ tsp. Salt
  7. ¾ c. Flour – all purpose
Chocolate Buttercream Frosting
  1. 1/2 c. Butter - room temperature
  2. 1/2 tsp. Vanilla
  3. 1 c. Powdered Sugar
  4. 2 - 4 Tbsp. Milk
  5. 2 Tbsp. Cocoa Powder
  1. 4 Tbsp. Butter (I use salted, if not just add a pinch of salt)
  2. 1/2 c. Brown Sugar
  3. 2 Tbsp. Light Corn Syrup
  4. 1/2 Tsp. Vanilla
  5. 1/4 c. Heavy Cream
  1. 3/4 - 1 cup M&M's® Crispy
  1. Melt butter in a microwave safe dish. Add sugar, vanilla, eggs and cocoa powder and mix well with a rubber spatula. Add flour and salt and mix to combine. Don't over mix. Pour into a greased spring form pan that has been lined with parchment paper. Bake for 18-20 minutes at 350. Allow to cool completely before adding frosting.
Chocolate Buttercream Frosting
  1. In a mixer with the wisk attachment whip butter for a few seconds. Add vanilla, powdered sugar and 2 Tbsp. of milk and mix together well. Add cocoa powder and additional milk and whip for 1-2 minutes until fluffy and smooth.
  1. In a microwave safe bowl add the butter, brown sugar and corn syrup. Microwave 30 seconds and stir. Microwave an additional 90 seconds and stir. Microwave a final 90 seconds and remove. Add vanilla and cream and stir well to combine.
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M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

Banana Pancakes

Banana Pancakes Recipe -

My sister is pretty brilliant when it comes to throwing parties. Some of the best I’ve ever been to have been hosted by her. On New Year’s Eve each of her 5 children got to invite two friends to come to a breakfast party. That way they felt like they were getting into the celebration of the day, without her having to stay up until midnight with them. See, it’s brilliant!

The party started off with her husband making a giant batch of the most delicious Banana Pancakes. I asked her for the recipe and she graciously obliged and now I’m sharing it with you. We’ve made these banana pancakes every single weekend since and don’t plan to stop. They are seriously delicious. 

The party was so much fun for my daughter (and me, I tagged along). They played games, made crafts and danced. 

So, whether you’re making these for a weekend brunch, breakfast in bed for a birthday or dinner on a Wednesday night – you will fall in love with them and find yourself buying bananas in bulk! 

In case you’re curious, my favorite way to have them is with a thin layer of peanut butter spread on top, then syrup and a dollop of fresh whipped cream. It’s heavenly and so decadent!

-One tip: buy lots of bananas and let them ripen on your shelf, then peel them and place them in a zip top bag in the freezer, then you’ll have ripe bananas whenever you need them. I just warm them up in the microwave for a minute or two and then use my potato masher to get them ready for this recipe. 

Banana Pancakes Recipe:

Beth's Banana Pancakes
Yields 10
Fluffy Banana Pancakes that are perfection eaten alone or topped with peanut butter and syrup (and whipped cream if you dare)!
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Prep Time
5 min
Total Time
20 min
Prep Time
5 min
Total Time
20 min
  1. 2-3 ripe Bananas - peeled and mashed
  2. 1 Egg - slightly beaten
  3. 1 cup Milk
  4. 3 Tbsp Butter - melted
  5. 1 1/2 cups Flour
  6. 2 1/2 tsp Baking Powder
  7. 3 Tbsp Sugar
  8. 3/4 tsp Salt
  1. Mash bananas in a large mixing bowl. Add egg, melted butter, sugar and milk. Whisk together until well combined. In a separate bowl add flour, salt and baking powder and whisk together. Add dry ingredients to the wet ingredients and stir until just combined, adding more milk if needed. Heat a griddle to 375 or a large cast iron skillet on medium heat and grease with cooking spray or additional butter. Drop batter by spoonfuls and flip once bubbles begin to appear on the top side.
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Mother’s Day Brunch 2014

I hosted a Mother’s Day Brunch on Saturday for my Mom. We have come to the point in our lives where its much more fun to have an experience together rather than just giving a gift, so this brunch was my gift to her (along with the flowers on the table).  

Spring Tablescape Details:

– I really wanted to highlight the lilacs in bloom in my yard and the beautiful colors of Spring so I went for a floral centerpiece on the table. I used simple vases and mason jars and tied a ribbon around each.

Navy Stripe Tablescape -

– After I got the table set, it really lacked some pink so I tied the pink ribbon around the vase and added pink cardstock to the base of the flowers and to the napkin wraps (that previously just had navy cardstock).

Spring Centerpieces -

– My awesome sister had the navy and white stripe fabric (that I’m going to turn into curtains for my nursery) and that was the perfect thing to really anchor the table.

Navy Stripe Tablecloth -

 – I think once I added the pink smoothie with pink straws, the whole thing came together (sorry for the picture quality – it was cloudy and rainy and the lighting was hard to get just right)

Mothers Day Brunch Tablescape - 

Mother’s Day Brunch Menu:

I kept things simple because I was out of town the entire week leading up to the brunch and didn’t have a lot of prep time, but the food was fabulous!

We had:

– Pineapple, Strawberry, Banana and Coconut Milk Smoothie (I was going to keep track and share the recipe but I ended up adding a little more of this, a little more of that and a dash of that, until it tasted right and by then I couldn’t remember my ratios). The truth about this smoothie is that I’m allergic to pineapple – but I know my Mom LOVES it, so in the process of tasting the smoothie to make sure it was perfect, my mouth went completely numb and I had a hard time tasting the actual food at the brunch. Luckily there were leftovers and I can truly attest that everything tasted great! 🙂

– Raspberry and Orange sweet rolls with cream cheese frosting from Shirley’s Bakery (in Provo, UT)

– Strawberries, Raspberries, Pinneapple and fruit dip (1/2 tub of whipped topping mixed with an 8 oz Raspberry yogurt)

Spring brunch -

 – Then I followed this recipe and this recipe to create my own version of Sausage, Egg & Cheese Hashbrown Cups. They were delicious – especially with a little dash of hot sauce. I’ll post the recipe I came up with at the bottom.

Mothers Day Brunch Recipes -

– Here we are, the three generations: Me, my daughter (who got all dressed up for the party) and my Mother. 


Sausage, Egg & Cheese Hashbrown Cups:

20 oz bag frozen Hashbrowns (thawed) – I used about 3/4 of the bag
10 Eggs beaten
1/2 lb Mild Italian Sausage cooked and crumbled
1 c. Shredded Cheddar Cheese
4 Tbsp Butter (melted)
Salt & Pepper


Mix hashbrowns, Butter and Salt and Pepper in a bowl (I used about 1/2 tsp of salt and a good amount of pepper). Press a scoop into the bottom and up the sides of a greased muffin tin. Try to make a complete layer without any holes. Bake in a 375 oven for 30 minutes. 

Beat eggs with an additional 1/2 tsp salt and a good dash of pepper in a bowl. Once you remove the hashbrowns from the oven, pour the eggs into each muffin tin just below the top of the rim. Divide and add the crumbled sausage to each tin and top with the shredded cheese. Place back in the oven and bake for an additional 10 – 12 minutes until the eggs are set in the center. 

Makes 12 hashbrown cups. 

Brunch Recipes

With Mother’s Day fast approaching I was searching for some brunch recipes to use this weekend and decided I’d share with you some of my favorites. I’ve used a few in the past and plan to use a couple of these this weekend. I’m hosting a Mother’s Day Brunch this Saturday for my Mom (here’s how last year’s brunch turned out) and can’t wait to share this years details with you next week! Stay tuned!

Another HUGE reason I’m on the hunt for recipes is because if I don’t prepare something that can be baked in the oven or put together really easily, I’ll be getting a bowl of cold cereal for my own Mother’s Day breakfast in bed. My husband, bless his heart, is not good in the kitchen – but he mows our lawn like a baseball field grounds keeper. 🙂 Isn’t it great that we all have our talents that we contribute to a marriage?

Mother’s Day Brunch Recipes:

Brunch Recipes - Events To Celebrate

1 – Breakfast Pizza by Cooking with Curls (I’m on board with pizza anything)

2- Bacon Egg Cups by Sugar & Spice Gals (I’m doing a version of these this weekend)

3 – Dole Pineapple Mango Smoothie by Super Healthy Kids (I’m making this with coconut milk rather than regular milk this weekend)

4 – Cinnamon Roll Casserole/Breakfast Casserole by Marci Coombs (this is the one I made last year – YUM!)

5 – Blueberry Croissant Puff by The Girl Who Ate Everything (I seriously need this in my life each week!)

6 – Cheesy Frittata by One Creative Mommy (I love loading in veggies with my eggs and cheese!)

7 – Oatmeal Pancakes by Simplistically Sassy (I want this entire stack of pancakes please!)

8 – Homemade Granola Parfait  by Yummy Healthy Easy (I think this is something my husband could actually assemble on Mother’s Day for me)

9 – Omelette in a Bag by Favorite Family Recipes (kids would LOVE this and you can make several at a time – win, win!)

10 – Bacon Cheddar Breakfast Pie by Coffee With Us 3 (the danger with this one is that I might eat the entire pan)

St Patrick’s Day Treats & Crafts

St. Patrick's Day Treats, Crafts & More - Events To Celebrate

I’ve gathered together lots of ideas from some of the finest bloggers out there to share this St. Patrick’s Day round up of ideas! Whether you need St. Patrick’s Day treats for your kids class, a fun St. Patrick’s Day craft, or just want to do something fun with your kids – you’ll find it here. Plus, you’ll see there are lots of home decor ideas and free printables too! 


St. Patrick’s Day Treats:


St. Patrick’s Day Crafts, Decor & More:


Special Thanks to all those who contributed!

Pico De Gallo & Guacamole Recipe

Pico De Gallo and Guacamole Recipe - Events To Celebrate

February 24th is National Tortilla Chip Day! Ole! Why is it so easy for me to get behind the celebration of national food holidays? This one is especially easy. I’m passionate about food and I happen to LOVE Mexican cuisine. I base my opinion of Mexican food restaurants solely on their chips, salsa and guacamole. I could eat it everyday. So, I felt compelled to develop what to me are the perfect pico de gallo and guacamole recipes. I like a lot of lime, so if you don’t – just hold back a little on what I suggest. 

Homemade Pico De Gallo Recipe:

Homemade Pico De Gallo Recipe - Events To Celebrate Easy Pico De Gallo Recipe*Obviously, garden fresh tomatoes in the summer are going to be best, but you’ll be surprised how great it tastes year round with tomatoes from the grocery store! 

*I forgot to picture the garlic clove and cayenne pepper – I was a little too excited to do the tasting! 🙂pe Card

Pico De Gallo
A simple, fresh pico that is perfect for a crisp tortilla chip!
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  1. 5 Roma Tomatoes
  2. 1/2 Lime juice
  3. 1/2 Medium Yellow Onion
  4. 1 1/2" Jalapeno
  5. 1 Garlic clove
  6. 1/4 tsp. Cumin
  7. 1/4 tsp. Salt
  8. 1/8 tsp. Pepper
  9. 1/8 tsp. Cayenne Pepper (optional)
  1. Finely dice tomatoes and onion. Mince garlic and jalapeno. Combine all ingredients in a bowl and refrigerate at least one hour - but optimally, 24 hours.
  1. The cayenne is optional for those who want a bit more kick! (like me)
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Homemade Guacamole Recipe:

Guacamole Recipe - Events To Celebrate

Perfect Guacamole Recipe

*My avocados were a bit small, so I should have used 3 instead of just 2. 

Perfect Guacamole
A bright, creamy guacamole that is super simple to make!
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  1. 2 Large Ripe Avocados
  2. 1/3 cup of your favorite salsa (or the homemade Pico De Gallo)
  3. 1/2 Lime juice
  4. 1/4 tsp Garlic powder
  5. Salt & Pepper to taste
  1. Cut each avocado in half and remove the pit. Scoop out contents and slightly mash with a fork in a mixing bowl (you want it slightly chunky). Add in salsa or Pico De Gallo, lime juice, garlic powder and salt and pepper (I do about 1/8 tsp of pepper and 1/4 tsp of salt). Combine well with fork.
  2. Serve immediately.
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 This pico de gallo and guacamole recipe are simple enough to do any night of the week! What will you do to celebrate National Tortilla Chip Day?!

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Homemade Chocolate Covered Cherries

Homemade Chocolate Covered Cherries -

Chocolates are an iconic Valentine’s Day gift. These HOMEMADE CHOCOLATE COVERED CHERRIES only have 3 ingredients, but look and taste special enough to be displayed in any heart shaped box. They’re simple enough to make that you could easily get your kids involved and let them take some to their teachers or friends. 

Homemade Chocolate Covered Cherries

Homemade Chocolate Covered Cherries:


1 cup Powdered Sugar (or Confectioners Sugar)
4 Teaspoons Maraschino Cherry Juice (from the jar)
24 Maraschino Cherries
4 oz Chocolate Almond Bark (or other melting chocolate)


Step 1: Drain the juice from the jar of Maraschino Cherries and reserve. Place cherries on a paper towel. IMPORTANT: you don’t want to dry the cherries out, in fact if you want you can store them back in the juice once you’ve measured out what you need to make the sugar paste. If the cherries are too dry, they won’t melt the sugar paste once the cherries are all dipped and finished.


Step 2: Mix 1/2 cup of powdered sugar with 2 teaspoons of cherry juice by adding 1/2 teaspoon at a time and mixing well with the back of a spoon and until well incorporated. It’s going to take a little bit of work, but just keep at it until it looks like a very thick paste. If it is a little crumbly, don’t fret (my pet), it will smooth out once you roll it out (kind of like pie crust). As a note: I make the paste 1/2 batch at a time and wrap 12 cherries with it and then mix up the second 1/2. This way the mixture and cherries don’t dry out. 

Homemade Cherry Corials

Step 3: Take a small spoonful (about a teaspoon) and place it on some plastic wrap. Place a second piece of plastic wrap on top of it and use a rolling pin to roll it very thin. 

Remove the top layer of plastic wrap and place a cherry in the center. Use the plastic wrap on the bottom to help wrap up the sides and then twist at the top to form the paste around the cherry. Carefully unwrap and place on a plate. Continue with the remaining cherries. 

Chocolate Covered Cherries

Step 4: Once all of the cherries are wrapped in the sugar paste, place them in the freezer for at least 10 minutes – but up to 30 minutes. 

Chop 4 oz of Chocolate Almond Bark into chunks and melt in the microwave. Start by microwaving for 30 seconds, stir and go another 30 seconds. If after stirring again, it needs more time, go in 10 second increments, stirring very well after each one. You don’t want to burn the chocolate. Once fully melted remove the cherries from the freezer.

Begin by dipping the bottom of all of the cherries in the chocolate and setting on a plate. Once you have finished dipping all of the bottoms, go back to the first cherry and dip the rest of the cherry by holding on to the bottom. Make sure you get the entire cherry covered in chocolate. The juice will seep out of any tiny holes. Set on a plate to dry. 

Store at room temperature in an airtight container overnight. This allows the juice from the cherries to melt the sugar and turn it into that amazing “sauce” that surrounds cordial cherries. 

Homemade Chocolate Covered Cherries -

 I’m so excited to be participating in 14 Days of Love hosted by Carrie at Crafty Night Owls

14 Days of Love Logo


Be sure to check back here each day for new ideas – check out those that have already been shared:


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Celebrate Chinese New Year: Teriyaki Chicken Egg Rolls

Easy Teriyaki Chicken Egg Rolls - events to CELEBRATE!

Chinese New Year is in just a few days and this is the year of the Horse! I like to celebrate with my family by making our favorite Chinese (or American-ized versions) dishes. These Teriyaki Chicken Egg Rolls are really simple, but really delicious! They use just a few ingredients, and are a great way to sneak in vegetables you may not normally serve (cabbage anyone?). You could also add in mushrooms and or shredded zucchini. Both would be great in these!

Teriyaki Chicken Egg Rolls

Easy Teriyaki Chicken Egg Rolls - events to CELEBRATE!

See below for the full recipe.

The basics to making them are simple. Make the filling by sauteing your vegetables until crisp tender, then add the marinated chicken.

Easy Teriyaki Chicken Egg Rolls - events to CELEBRATE!

Fill and roll your egg rolls and then fry to a golden brown. They are simple and delicious. I love to serve them with steamed rice and grilled pineapple.

Easy Teriyaki Chicken Egg Rolls - events to CELEBRATE!


Teriyaki Chicken Egg Rolls
Serves 3
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 1 large Boneless skinless Chicken Breast cut into small cubes (you can also use 4-5 chicken tenderloins or 3-4 chicken thighs)
  2. 3/4 cup shredded Carrots
  3. 3/4 cup shredded Cabbage
  4. 1/2 cup (divided) Lee Kum Kee Chicken Marinade (or your favorite Teriyaki sauce)
  5. 1 Tablespoon Corn Starch
  6. 9 - 10 Egg Roll Wraps (found in the produce section)
  7. Peanut or Vegetable Oil for frying
  1. Marinate the chicken in 1/4 cup of the Chicken Marinade for 30 minutes in the refrigerator.
  2. In a saute pan add 1 teaspoon peanut or vegetable oil and saute the carrots and cabbage for 3-5 minutes (until crisp tender). Transition the carrots and cabbage to one side of the pan and add in the chicken pieces. Cook through (takes about 3-4 minutes). Mix the carrots, cabbage and chicken together. Dissolve 1 Tablespoon Corn Starch in the remaining 1/4 cup Chicken Marinade and add to the chicken mixture. Mix well and allow to cook for 2 minutes so the sauce can thicken. Remove from heat.
  3. Place an egg roll wrap on a plate and dab your finger in water and wet two edges of the wrap. Spoon 3 Tablespoons of the mixture into the wrap. Start at the bottom corner and fold over the mixture, then fold in the two sides and roll up to finish. Make sure you pinch any openings to seal the egg roll.
  4. Heat oil in a medium sauce pan to 350 degrees. Slowly add 2-3 egg rolls and allow to cook for 2-3 minutes, until golden grown. Drain on a plate covered with a paper towel.
  1. Serve with steamed rice.
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Easy Teriyaki Chicken Egg Rolls - events to CELEBRATE!

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