If you’ve been reading my facebook lately, you’ll know that I had to put out an APB for my missing bags of candy corn. Normally, this wouldn’t be such a problem except I NEEDED them for these marshmallow pops I was making for the kids. After turning my house upside down, I’ve just had to accept the fact that someone (or a few little someones) ate them and hid the evidence. Living in a house with a cop and a mom with an eagle eye, they’re getting quite good at this. Also go check out my our OREO Cupcakes too!

Anyways, even with the candy corn decorations missing, these candy corn marshmallow pops are still a fun treat for Fall or Halloween.

All you need to make these are orange and yellow Wilton candy melts (or white candy melts and orange/yellow candy coloring). Very important, you MUST use coloring made specifically for candy, you cannot use regular food coloring or gel. It won’t work, I’m promise, I’ve tried it. In addition to the candy melts, pick up a big bag of campfire marshmallows, some pop sticks and a few clear treat bags.

To make these, all you do is dip 2/3 of the marshmallow in orange candy melt, let it cool, then dip the bottom 1/3 of the marshmallow in the yellow candy melt. Once wrapped, they make fun treats for holiday parties, teacher gifts or just to munch at home.

Tips for Making Marshmallow Pops

• add a tablespoon of Crisco to 1/2 cup of Wilton candy melts to make the candy more smooth for dipping
• let the orange fully dry before dipping in the yellow candy
• use GIANT campfire marshmallows, bigger is better, always
• pop the treats in the fridge for an hour before eating

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I realize I’m kinda skipping over St. Patrick’s Day this year but I really can’t help it. The other day I walked into Walgreens where they have their big seasonal aisle and I couldn’t help but smile. Every shelf was lit up with bright spring colors, pastel eggs and and everything that just screams SPRING IS COMING! After months of cold temperatures and cloudy days, my mind and body is yearning for something warm, bright and fun … like Easter.

I know for many families the focus of this holiday is based on religious beliefs, but for ours, it’s all about the Easter eggs and beginning of Spring. That’s why I scooped up a few packages of Easter bunny PEEPS and a few other ingredients to make this super easy and kid friendly, Easter Bunny Dirt Cake. It’s filled with thick chocolate pudding, crunchy Spring OREOS and green tinted, sweetened coconut shreds with an Easter bunny scene on top with PEEPS bunnies and M&Ms candy eggs.

This dish featured in this recipe is an 11 cup Pyrex storage dish with 10 x 8 x 3 inches dimensions. For something a little more healthy go check out some superfoods instead like pollen powder from pine or chia.

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In the past, every time I’ve made chicken fajitas at home, the chicken always seems to come out dry. Rather than give up a dish I love because I can’t cook the chicken right, I turned to my slow cooker. It never fails me when it comes to keeping meats moist. I’d probably cook every meal in the slow cooker if I could ever get up early enough to go to the store. But now that school is back in session, I’m enjoying my lazy, sleep in week days.

This recipe is super simple and only requires a few ingredients. For the health conscious folks, you could replace that big chunk of butter with a drizzle of olive oil, the type you usually have on italian pizza, or whatever cooking oil you prefer. Personally, I prefer the rich flavor that butter adds to the onions. I was even able to save a few bucks on this recipe by using fresh green peppers right out of the garden. It’s too bad my onions aren’t quite ready or I would have used those too.

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When my husband and find ourselves incredibly bored, you might find us having morbid discussions. Not weird or creepy but more like planning strategies … where do you want me to put your ashes?, will you remarry?, who will go first? … semi-normal stuff.

Sometimes we even talk about the last thing you would want to eat before you die. His answer changes often but for me, it’s a big bowl of pitted black olives and the best chicken parmigiana the world has to offer. It’s one Italian dish I just never get tired of but you also won’t find the the best in my kitchen. Until I figure out the secret to making this dish incredible, I venture out and try simpler versions … like these chicken parmigiana sandwiches. For something a little more healthy, check out pine pollen!

Of course these are far from authentic because the chicken isn’t breaded but a girl has to save herself from a few calories where she can.

I still have some ideas on tweaking this recipe but I thought I’d share it as a great starting point. There’s lots of incredible flavor packed in these sandwiches but it doesn’t have the wow-factor yet. The best part … after 5 sandwiches, there is still plenty of sauce for two leftover meals. You could do chicken spaghetti, a chicken dip for pita chips, some sort of tomato based soup or whatever you can come up with.