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Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

Kim Beaulieu — Tue, 18 Nov 2025 10:00:00 +0000

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

It's okay, you are on the right blog. Occasionally I eat salad. Not often but occasionally.

Of course, I eat it with steak, potatoes and dessert. Honestly, that's how I roll.

This recipe calls for shaved asparagus. You are now picturing asparagus as legs and someone is shaving them with shaving cream and a razor, aren't you? I mean, it's all good, it's hard not to.

Just to clarify, if you are going to shave asparagus, hold the shaving cream and the razor, and use a peeler instead.

It's super easy to get nice long strips when you use a peeler. That way you get the strips super thin. I shaved mine in smaller strips so they played nicely with the carrots and almonds. I didn't want any of the vegetables getting asparagus envy. Fragile egos and all that jazz.

I highly recommend you make this today, drizzle some great lemon dressing over top, and then eat a steak.

You can make my Meyer Lemon Dressing to pour over this salad if you like.

So, go forth and make salad. Then, if you're still hungry like me you can chase it down with a steak.

Ingredient Notes:

Arugula - First of all, go buy some arugula. Buy it as fresh as possible. If you cannot find it you can substitute any lettuce you love, or use straight up spinach.
Carrots - Next, add some carrots to your grocery cart too. Use baby carrots for this recipe. And by baby carrots, I don't mean those little finger looking ones that are always soaking wet in bags. Buy fresh thin carrots. Costco and most local groceries carry them.
Aspargus - Then, toss some asparagus in your cart as well. I recommend thin stalks for most recipes. They just taste better. Try to find fresh asparagus. If you can't find it then use frozen.
Almonds - Last, grab a bag of almonds. Slivered almonds are used in this salad. Any almond will do in a pinch though.

How to Make Arugula Salad:

First, rinse and dry the arugula. Pop it in a big bowl.
Next, rinse and dry the carrots. Peel the outside and discard. Then cut the ends off and shave thin round slices with a peeler. Toss the carrots in the bowl with the asparagus.
Then, rinse and dry the asparagus. Use a peeler to shave long thin pieces off. Discard any woody ends. Toss the shaved asparagus in the bowl with the arugula and carrots.
Lastly, add the slivered almonds to the bowl as well.
Then, toss or mix the salad.
Add dressing, if desired.
Serve!

More Healthy Recipes:

Greek Chicken Orzo Power Bowls
Roasted Cherry and Pistachio Salad
Chicken and Strawberry Salad
Lightened Up Enchiladas
Grilled Caesar Salad
Pistachio Crusted Baked Cod
Grilled Spicy Cauliflower Steaks from Kiss My Smoke
Grilled Chicken Salad with Spicy Pineapple Dressing from Crumb

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Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

Course Salad, Side Dish

Cuisine American, Canadian

Keyword arugula salad, arugula salad with asparagus

Prep Time 15

Total Time 15

Servings

Calories 146kcal

Author Kim Beaulieu

Ingredients

5 ounces arugula
3 medium baby carrots shaved thinly with a peeler
1 bunch asparagus shaved thinly with a peeler
¼ cup slivered almonds more or less to taste

US Customary - Metric

Instructions

Rinse and dry the arugula. Place in a large bowl.
Rinse and dry the carrots. Peel the outside of the baby carrots and discard. Then cut the end off at a 45 degree angle. Now you can shave thin round slices with a peeler. Toss the shaved carrots over the arugula in the bowl.
Rinse and dry the asparagus. Now take the peeler and slowly shave pieces off, you should be turning the asparagus as you shave it. That way you shave it all as evenly as possible. Discard any woody ends of the asparagus. Toss the shaved asparagus over the arugula and carrots.
Toss on slivered almonds. You could toast them if you desire. I was in a hurry so I did not bother.
Gently toss the salad.
If you have a favourite dressing you can use that. I like lemon with asparagus so I used Meyer Lemon Dressing.
Serve with a big old this did not fill me up smile!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more healthy recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds appeared first on Cravings of a Lunatic.

Boo Berry Krispie Treats

Kim Beaulieu — Wed, 29 Oct 2025 10:00:00 +0000

These Boo Berry Krispie Treats are perfect for Halloween. Grab some Monster cereal and whip up a batch for dessert today!

Halloween season brings out all the monsters, and no spooky season would be complete without Boo Berry Krispie Treats!

Monster cereal can be really hard to find in Canada. Luckily my husband was heading over to the states recently so I asked him to pick up ALL the Monster cereals.

I mean, who can resist themed cereal for special occasions? Not me, that's for sure.

He came home with about 30 different kinds of cereal, including all 4 of the Monster cereals. Needless to say, I was pretty happy.

So, be prepared to be over-run with cereal recipes in the near future. This girl is baking with cereal like a boss. Of cereal. And sugar!

Honestly, that sounds like the perfect gig for a gal like me!

If you're looking for more halloween recipes, you should try my Easy Monster Fudge, Halloween Oreo Bark, or Turtle Apples.

Be sure to make these Boo Berry Krispies, as well as my Count Chocula Krispies and Franken Berry Krispies.

Ingredient Notes:

Butter - You can use salted or unsalted butter for cereal treats.
Marshmallows - I used mini marshmallows for this particular recipe. You can use full size marshmallows if that's what you have on hand.
Cereal - This recipe uses Boo Berry cereal which is a cereal that comes out every year before Halloween. You can get it pretty much anywhere in the states. If you're in Canada, check out Candy Funhouse online. We found Monster cereal there.

How to Make Boo Berry Krispie Treats:

Begin by spraying a 9 x 13 inch baking pan with nonstick cooking spray. Set aside.

Microwave Directions:

First, add butter and mini marshmallows to a large microwave safe bowl. Then, place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. Basically, you want the marshmallows to expand then begin to melt. Next, take them out of the microwave and stir really well.
Then, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Next, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

Stovetop Directions:

First, add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Next, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Then, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

How to Store Krispie Treats:

Once cooled, you can store them for later in an airtight container at room temperature for up to 3 days.
They can also be stored in the freezer for approximately 6 to 12 weeks.
Generally speaking, I recommend storing krispies with waxed or parchment paper in between layers to prevent sticking. Otherwise it's a mess!

More Krispie Treat Recipes:

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Boo Berry Krispie Treats

These Boo Berry Krispies are perfect for Halloween. Grab some Monster cereal and whip up a batch for dessert today!

Course Dessert, Snack

Cuisine American

Keyword boo berry krispie treats, krispie treats

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 216kcal

Author Kim Beaulieu

Equipment

Ingredients

3 tablespoons butter
14 ounces mini marshmallows
9.6 ounces Boo Berry cereal

US Customary - Metric

Instructions

Spray a 9 x 13 baking pan with nonstick cooking spray. Set aside.
Microwave Directions: Add butter and mini marshmallows to a large microwave safe bowl. Place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. You want the marshmallows to expand then begin to melt. Take them out of the microwave and stir really well.
Stovetop Directions: Add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Add the cereal to the marshmallow mixture and stir until all the cereal is coated with marshmallows. Pour into baking pan. Use the back of a metal spoon sprayed with nonstick spray to press down to even the krispies out.
Allow them to cool completely.
Slice the krispies into squares.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more Halloween recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Boo Berry Krispie Treats appeared first on Cravings of a Lunatic.

Count Chocula Krispie Treats

Kim Beaulieu — Tue, 28 Oct 2025 11:00:00 +0000

These Count Chocula Krispie Treats are the perfect snack for spooky season. They are easy to make, plus kids and adults LOVE them!

Halloween and monster cereal go hand in hand, and these Count Chocula krispie treats are a must make recipe!

This time of the year is filled with sugary goodness and why should your Halloween cereal be any different. Sugar it up, peeps, sugar it ALL the way up!

It's the one time of year you can get away with eating like an 8 year old and no one will care. So, take advantage of it. Go crazy!

While you're going wild for sugary cereals you should totally make these Count Chocula krispie treats. They are wicked easy to make and only require three ingredients.

Fast, easy and delicious, what could be better than that? Nothing, that's what.

Well, maybe two things. My Franken Berry Krispies and Boo Berry Krispie Treats. They match the sugar vibe of these Count Chocula krispies.

It's a monster party. Or should I say MONSTER MASH!

Ingredient Notes:

Butter - You can use salted or unsalted butter for cereal treats. For this particular recipe, it doesn't matter much.
Marshmallows - I used mini marshmallows for this particular recipe. You can use full size marshmallows if that's what you have on hand.
Cereal - This recipe uses Count Chocula cereal which is a cereal that comes out every year before Halloween. It's pretty easy to get in the states. If you're in Canada, check out the Candy Funhouse website. We found all the Monster cereals there.

How to Make Count Chocula Krispie Treats:

Begin by spraying a 9 x 13 inch baking pan with nonstick cooking spray. Set aside.

Microwave Directions:

First, add the butter and mini marshmallows to a large microwave safe bowl. Then, place the bowl inside of the microwave and cook for about 1 to 2 minutes. Be sure to check every 30 seconds after the first minute of cooking time. Basically, you want the marshmallow to expand, then begin to melt. Next, take the bowl out of the microwave. Stir really well.
Then, add the cereal and mix again. The cereal should be coated equally in marshmallow mixture. Next, pour into the baking pan you set aside earlier and use the back of a spoon to smooth the top of the krispies.
Allow them to cool completely.
Lastly, cut them into squares.
Serve!

Stovetop Directions:

First, add the butter to a large stockpot over low heat. Allow the butter to melt, then add the marshmallows. Stir until the marshmallows melt, then take it off the heat.
Next, add the cereal to the stockpot and mix well. You want all the cereal coated evenly in marshmallow mixture. Then, pour it into the baking pan you set aside earlier. Use the back of a spoon to smooth the top of the krispies.
Allow the cereal treats to cool completely.
Lastly, cut them into squares or pieces.
Serve!

How to Store Krispie Treats:

Once cooled, you can store them for later in an airtight container at room temperature for up to 3 days.
They can also be stored in the freezer for approximately 6 to 12 weeks.
Generally speaking, I recommend storing krispies with waxed or parchment paper in between layers to prevent sticking. Otherwise it's a mess!

More Krispie Treat Recipes:

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Count Chocula Krispie Treats

These Count Chocula Krispie Treats are the perfect snack for spooky season. They are easy to make, plus kids and adults LOVE them!

Course Dessert, Snack

Cuisine American

Keyword count chocula krispie treats, krispie treats

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 216kcal

Author Kim Beaulieu

Equipment

Ingredients

3 tablespoons butter
14 ounces mini marshmallows
9.6 ounces Count Chocula cereal

US Customary - Metric

Instructions

Spray a 9 x 13 baking pan with nonstick cooking spray. Set aside.
Microwave Directions: Add butter and mini marshmallows to a large microwave safe bowl. Place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. You want the marshmallows to expand then begin to melt. Take them out of the microwave and stir really well.
Stovetop Directions: Add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Add the cereal to the marshmallow mixture and stir until all the cereal is coated with marshmallows. Pour into baking pan. Use the back of a metal spoon sprayed with nonstick spray to press down to even the krispies out.
Allow them to cool completely.
Cut into pieces.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more Halloween recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Count Chocula Krispie Treats appeared first on Cravings of a Lunatic.

Franken Berry Krispies

Kim Beaulieu — Tue, 28 Oct 2025 10:00:07 +0000

These Franken Berry Krispies are perfect for kids and adults. Whip up these Monster Cereal Treats for Halloween!

Halloween would not be complete without Franken Berry Krispies and lots of monster cereal treats! They are super cute, tasty and spooktacular! Happy Halloween!

I thought a little last minute Halloween recipe was in order. So, I whipped up some super easy, tasty cereal treats for you.

But then I ate them all.

My bad.

Happy Halloween though!

Don't fret, I'll give you the recipe so you can whip these little cuties up all by your little old self.

You're welcome.

Seriously man, these things are too cute for words. I really hope you have some Franken Berry cereal in your pantry. If not, I suggest you run out and get some right now.

Like RIGHT now.

Don't wait. It's cool if you go to the store in your jammies. In fact, people love that. While you're there snap a pic of yourself buying Franken Berry cereal in your jammies and send it to me. I promise I will not publish it on my FB wall.

*crosses fingers behind her back*

It's totally worth a little humiliation to get some of these bad boys!

Did y'all decorate your houses for Halloween? I never got around to it this year. Not even sure if we're handing out candy at this point. I may just hide in the kitchen with these and ignore Halloween this year.

It's totally socially acceptable to sit on your kitchen floor on Halloween night with the lights off and eat these. Not creepy or weird at all.

P.S. if you do that you could send me that photo too. Just between you and me. I pinky swear I won't share it with my readers.

*crosses fingers behind back again*

Ingredient Notes:

Butter - You can use salted or unsalted butter for krispie treats.
Marshmallows - I used mini marshmallows for this particular recipe. You can use full size marshmallows if that's what you have on hand.
Cereal - This recipe uses Franken Berry cereal which is a cereal that comes out every year before Halloween. You can get it pretty much anywhere in the states. If you're in Canada, check out Candy Funhouse online.

How to Make Franken Berry Krispie Treats:

Begin by spraying a 9 x 13 inch baking pan with nonstick cooking spray. Set aside.

Microwave Directions:

First, add butter and mini marshmallows to a large microwave safe bowl. Then, place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. Basically, you want the marshmallows to expand then begin to melt. Next, take them out of the microwave and stir really well.
Then, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Next, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

Stovetop Directions:

First, add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Next, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Then, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

Tips for making Franken Berry Krispies:

You can use more or less marshmallows depending on taste. This isn't rocket science. It's Krispies, people!
Also, you can use more or less cereal. Again, this is not rocket science. Do it to your own taste.
Krispies are best eaten the day they are made. That being said, they can be eaten for a couple of days after you make them.
To clarify, all microwaves are different so adjust time according to your own. Also, keep one eyeball on it at all times so you don't explode your marshmallows!
Grease your pan really well so krispies can be removed easily. You can also use foil and grease that.

Storing treats

Store in an air tight container at room temperature for up to 3 days.
They can also be stored in the freezer for up to 3 months.
I highly recommend storing krispies with waxed or parchment paper in between layers to prevent sticking.

More Krispie Treats Recipes

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Franken Berry Krispies

These Franken Berry Krispies are perfect for kids and adults. Whip up these Monster Cereal Treats for Halloween!

Course Dessert, Snack

Cuisine American

Keyword franken berry krispies, monster cereal treats

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 252kcal

Equipment

Ingredients

4 ½ tbsp butter
1 lb mini marshmallows
10.4 oz Franken Berry cereal

US Customary - Metric

Instructions

Oven Method:

Spray a 9 x 13 pan really well with non stick spray. If you don't have non stick spray use butter or shortening and wipe it on the inside the pan. Don't spray the outside of the pan. Please tell me y'all have not done that. Are there people out there who have? Okay now I want to know if there's anyone who has actually done that without realizing how silly it was. Moving on.
Set that pan aside, you're going to want it ready to rock n roll before making the krispies.
In a large saucepan, or pot, melt your butter over a low-ish heat. Toss in the marshmallows. Stir constantly till the marshmallows are melted and smooth. Now take it off the heat.
Add your snazzy Franken Berry cereal. Stir like mad.
Press into a 9 x 13 pan that has been sprayed well with non stick spray. One trick to press them down really well is to spray the back of a metal spoon with non stick spray then use that to press the krispies down. I've even been known to spray my hands to get the krispies pressed down well. You do what you gotta do man!
Let them stand for like 15 to 30 minutes. Also, good luck with that step.
Cut into squares.
Shove them in your pie hole. At rapid speed.

Microwave Method:

You can also do this sans stove. Just microwave the marshmallows. First rule of the microwaving is we don't talk about microwaving. Okay, that's just stupid unless it's in fight club. First rule of microwaving is make sure you have a giant sized bowl for marshmallows. They expand like my waistline when I eat too many krispie treats. So go big or go home. I vote go big.
To microwave them do the same prep with the 9 x 13 pan. Set aside.
In a giant microwave safe bowl add butter and marshmallows. Microwave it for 2 minutes, stir, then microwave it for another minute or so. Stir.
Add the Franken Berry cereal and mix quickly.
Press into a 9 x 13 pan that has been sprayed well with non stick spray. One trick to press them down really well is to spray the back of a metal spoon with non stick spray then use that to press the krispies down. I've even been known to spray my hands to get the krispies pressed down well.
Let them stand for like 15 to 30 minutes.
Cut into squares.
Serve with a big old sticky, spooky smile!

Nutrition

Thanks for visiting today!

If you’re looking for more Halloween recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Franken Berry Krispies appeared first on Cravings of a Lunatic.

No Bake Cherry Cheesecake Bars

Kim Beaulieu — Mon, 11 Aug 2025 10:00:00 +0000

These easy no bake cherry cheesecake bars are sure to be a hit with family and friends. Whip up a batch or two today!

Honestly, I'm a sucker for cherry flavoured desserts. Especially cherry cheesecake. It's one of my favourite things in the whole wide world.

I can never get enough of it. To be honest, if it was socially acceptable to each it for lunch every day I totally would.

There is just something about cheesecake that just brings on "the happy". It's hard to be in a bad mood while eating cheesecake.

I mean, think about that. Have you ever seen a person scowl while eating cheesecake? It will never happen.

One of my hooligans does not like cheesecake. I am really starting to question whether he was switched at birth or something.

Honestly, he's the only member of the family who is not a fan of cheesecake. He might actually be the one person in the world who hates cheesecake.

We have tried to get him on board the cheesecake train. Repeatedly. He just won't do it.

It bums me out because I make a ton of cheesecake so I feel like I'm leaving him out when I make it. Usually, I'll make him a similar dessert with whipped cream. He loves that stuff.

He keeps telling me it's the smell of it. According to him, it smells like something from work.

The hooligan works in produce at our local grocery store. They make a taco dip with cream cheese and he just hates the smell of it. So, he just cannot bring himself to eat cheesecake. Such a big, old bummer.

However that means...

more for ME!!

Ingredient Notes:

Graham Crumbs - I used store bought graham crumbs but you can easily crush your own in a food processor.
Butter - You can use salted or unsalted butter for this recipe. You will be melting it before adding to the recipe.
Cream Cheese - Use any brand you like, just be sure to soften it prior to making the cheesecake.
Sugar - This recipe uses granulated white sugar.
Heavy Cream - You need to use heavy cream for this recipe due to the higher fat content. Don't substitute anything else.
Pie Filling - I used cherry pie filling but you can make any flavour of cheesecake with the base recipe.

How to Make No Bake Cherry Cheesecake Bars:

First, line an 8 x 8 inch square baking dish with parchment paper. Set aside.
Then, combine the graham crumbs and butter in a small mixing bowl. Mix until everything is combined then pour into baking dish. Then press down to form the crust.
Next, combine the cream cheese and the sugar in a mixer using the paddle attachment. Mix until it becomes light and fluffy.
In a separate bowl, mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should form peaks.
Then, pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
Next, spoon the cherry pie filling out evenly over the top of the cream cheese layer. Smooth out.
Place the pan in the fridge for at least 4 hours, but preferably overnight.
Lastly, remove the pan from the fridge and cut the cheesecake into squares.
Serve!

How to Store Cheesecake:

Place the cheesecake in an airtight container before storing. This cheesecake can be stored in the refrigerator for up to 3 days.

Yes, you can freeze this no bake cheesecake. Store in an airtight container in the freezer for up to 2 months.

Other Amazing Cheesecake Recipes:

Now let's make some cheesecake!

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No Bake Cherry Cheesecake Bars

These no bake cherry cheesecake bars are sure to be a hit with family and friends. It's an incredibly easy dessert recipe for any occasion!

Course Dessert

Cuisine American

Keyword cheesecake, cherry cheesecake, no bake cheesecake

Prep Time 15

Total Time 15

Servings

Calories 544kcal

Author Kim Beaulieu

Equipment

Ingredients

2 cups graham crumbs
6 tablespoons butter melted
16 ounces cream cheese softened
½ cup granulated sugar
½ cup heavy cream
1 can cherry pie filling

US Customary - Metric

Instructions

Line an 8 x 8 inch square baking dish with parchment paper. Set aside.
In a small mixing bowl combine the graham crumbs and butter. Mix until combined. Pour into baking dish, and press down to form the crust.
In a mixer using the paddle attachment combine the cream cheese and the sugar. Mix until it becomes light and fluffy.
In a separate bowl mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should for peaks.
Pour the whipped cream into the cream cheese mixture. Mix on high until combined. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
Spoon the cherry pie filling out evenly over the top. Smooth out carefully.
Pop the dish in the fridge for at least 4 hours, but preferably overnight.
Remove and cut into squares.
Serve with a big old cherry cheesecake loving smile!

Video

Notes

Recipe can be doubled and prepared in a 9 x 13 inch dish instead.

You can substitute 1 cup of prepared whipped cream (like cool whip) if you prefer not to whip your own.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more dessert recipes and tons of snack recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post No Bake Cherry Cheesecake Bars appeared first on Cravings of a Lunatic.

Fruity Pebbles Krispie Treats

Kim Beaulieu — Sat, 09 Aug 2025 09:00:00 +0000

These Fruity Pebbles Krispie Treats are incredibly easy to make and are always a hit with kids and adults. We used Poppin' Pebbles for this version so they are super bright and colourful!

This particular recipe can be modified to use any cereal similar to fruity pebbles. We've made lots of variations of krispies over the years, like Cocoa Pebbles Krispies and Peanut Butter Krispies. The most popular cereal treat recipe on the blog is by far my Trix Krispies!

Okay, okay, I'll admit it right here and now. I never know whether to call these "rice crispies treats" or "rice krispie treats". I tend to call them krispies, but then I always wonder if it's okay to call them that. So I filed these under "krispies" but when making the photos I tagged them "crispies".

So, these krispies are having an identity problem. They are walking the line between crispies and krispies. I'm just going to go with it and call them both. No matter whether you call them "krispies", "crispies" or "cereal treats" they will disappear super quickly. Everyone loves them.

I absolutely love baking with cereal. My favourite kind to bake with is Trix Cereal. I made Trix Krispies years ago and people just love them. There is also a wicked cool Trix Ice Cream Cake on the blog.

On occasion I experiment with other kinds of cereal. I'm one of those strange people who gets far too excited when I visit the cereal aisle in the store. Particularly when we shop state-side. The U.S. has a much better selection of cereal.

My family finds it far too amusing how much I love baking with cereal since I don't actually eat cereal. Not in the traditional sense anyway. You won't see me sit down in morning to nosh a bowl of cereal with milk. However, you will find me baking it into cookies, whipping up cereal bars and tossing it ice cream.

I wish I could explain it. It's likely because I'm not a big fan of milk. I'm also not a big fan of soggy food. My son sent me a link to an anti-soggy cereal bowl that makes it possible to eat cereal without it getting gross!

That is likely why I love baking with it so much. It keeps it crisp bite, and just makes baking so much fun. The bright pops of colour just brighten any day. It's hard to be grumpy while eating a fruity pebbles krispie treats. Try it. I bet you smile as you take the first bite.

This recipe has an added touch and pop of colour on top. I highly recommend pressing extra fruity pebbles to the top while the marshmallows are still warm. It not only looks bright and colourful, but it adds a level of crunch that is absolutely delightful. Make sure you try it. You will thank me.

How to make Fruity Pebbles Krispies

Spray your pan with non-stick spray.
Melt butter in a pot then add marshmallows and stir.
Remove pot from stovetop, add the fruity pebbles and stir.
Transfer to baking pan and press down.
Add some extra fruity pebbles to the top and press down to help them stick.
Allow to cool then slice.
Serve!

How to store Fruity Pebbles Krispies

Counter: After cooling, you can store the krispies in an air tight container at room temperature for up to 2 days. Wrapping them in parchment before placing them in a container helps. Or you can put a sheet of parchment between layers of krispies in your container.
Fridge: You can store krispies in the fridge for up to 4 days. Again, wrap them in parchment or put a sheet of parchment between the layers of krispies. It helps to keep them from sticking.
Freezer: Krispies can be stored in the freezer for about 3- 4 months. Always be sure to take them out at least 2 to 4 hours before you want to serve them.

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Fruity Pebbles Krispie Treats

These Fruity Pebbles Krispie Treats are incredibly easy to make and are always a hit with kids and adults. We used Poppin' Pebbles for this version so they are super bright and colourful!

Course Dessert

Cuisine American

Keyword cereal treats, krispie treats, rice krispies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 103kcal

Author Kim Beaulieu of Cravings of a Lunatic

Ingredients

¼ cup butter
250 grams mini marshmallows
8 cups fruity pebbles cereal

US Customary - Metric

Instructions

Spray a 9 x 13 pan generously with non-stick spray. Set aside.
Place a large saucepan on the stove, I generally use a really good quality stock pot for making krispies because I can mix like crazy without making a mess.
Place butter in stock pot and melt over low heat. Add the marshmallows to the stock pot and allow them to melt completely while stirring consistently.
Now remove your pot from the heat and stir in the fruity pebbles. You can adjust how many you want depending on how you like your krispies. Stir until combined.
Pour into prepared 9 x 13 pan, and smooth out. I spray the back of a metal spoon with non-stick spray and use that to smooth and press down the krispies. It works like a charm.
While the marshmallows are still warm sprinkle the remaining ½ cup of fruity pebbles over top and press them down lightly. This just adds a little crunch and colour to the top. But you have to time it perfectly so it's still warm enough to stick to the top.
Allow them to cool for about 30 to 60 minutes.
Cut into squares or use cookie cutters to make shapes.
Serve with a big old fruity pebbles loving smile!

Notes

Store in an air tight container for up to 2 days. These are best when served within 24 hours in my humble opinion.

We made this batch with Poppin' Pebbles which varies slightly from Fruity Pebbles. You can mix the two together (so much fun), or top the fruity pebbles with poppin' pebbles for a splash of colour on top. These were a special new flavour of Fruity Pebbles so we had some fun with them. Use Fruity Pebbles or any limited release variations of it for this recipe. You'll love the results!!

Nutrition

Be sure to peruse my recipe index for more chocolate recipes. There's also tons of dessert recipes.

You can also follow me on Pinterest to keep up to date with all my new recipes. Every recipe gets shared to my blog board so be sure to follow that board as well.

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Thanks for visiting. Keep swinging by for more delicious recipes every week.

Toodles! xx

The post Fruity Pebbles Krispie Treats appeared first on Cravings of a Lunatic.

No Bake Strawberry Cheesecake Tart

Kim Beaulieu — Sun, 03 Aug 2025 10:00:00 +0000

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. The base is crushed Nilla Wafers, the filling is a simple no bake cheesecake mixture, and the topping is macerated fresh strawberries.

By now you probably realize I adore no bake cheesecake. Well, let's be honest here, I love any kind of cheesecake. During the hot summer months my go to dessert is always some kind of no bake cheesecake.

Strawberry just happens to be one of our favourites. I mean, look at this gorgeous cheesecake. Pretty, delicious and no bake. I think I'm in love. With a cheesecake. Totally normal right.

Of course it's normal. Honestly, I love this cheesecake, and I'll shout it from the rooftops if need be. I can never get enough strawberry cheesecake in my life.

Seriously, I could eat it every day. Many people think I do. But I don't. I take the occasional day off to eat other things. Not often, but occasionally.

Make this. Invite me over. We'll be best friends. Today is good for me. Call me. I'll sit by the phone waiting. Impatiently.

Ingredient Notes:

Cookies - This recipe uses Nilla wafer cookies. You can easily substitute graham crumbs if you prefer.
Sugar - Granulated sugar is used in the recipe. I don't recommend making substitutions for this ingredient.
Butter - Feel free to use either salted or unsalted butter in this recipe. Either works perfectly.
Heavy Cream - You can easily substitute 1 cup of prepared whipped cream if you don't have heavy cream. Heavy cream is used to make whipped cream, for those who don't know what it is. Also, heavy cream doubles in size when whipped so ½ cup of heavy cream will make 1 cup of whipped cream.
Cream Cheese - I strongly recommend using good quality brick cream cheese for this. Do not use the cream cheese that comes in a tub. For brands, I'm partial to Philadelphia cream cheese.
Extract - This recipe uses vanilla extract but you can omit it if you don't have any. You can also use other extracts instead, like almond extract or coconut extract.
Strawberries - Fresh berries are preferred but frozen will work as well. Use whatever you have on hand. This would also be fabulous if you used strawberry pie filling.
Oranges - Use a fresh orange to make the juice to macerate the strawberries. It helps soften them and gives them a great flavour, as well.

How to Make No Bake Strawberry Cheesecake Tart:

Base:

Spray your pan with nonstick spray.
Crush the Nilla wafer cookies in a food processor, or by hand. Transfer to a bowl and add sugar and melted butter. Mix well. Press into a prepared pan. Set aside.

Filling:

Add cold heavy cream and sugar to a mixing bowl. Start on slow speed then gradually increase speed to the high setting. Mix on high until the heavy cream becomes fluffy.
In a separate bowl mix the cream cheese and vanilla extract together until the cream cheese is soft and creamy.
Combine the whipped cream mixture and cream cheese mixture together in one bowl. Mix until combined thoroughly. Pour into the cake pan over top of the base layer you prepared earlier.
Place the pan in the refrigerator for at least one hour.

Strawberry Topping:

Cut the berries into pieces. Place in a large bowl.
Pour sugar and orange juice over top and mix well.
Place bowl in the fridge for at least 30 minutes, but no longer than 4 hours. I find the optimal time frame for macerating berries for this recipe to be about 30 to 60 minutes. You want the berries to be slightly softened, not completely broken down.
Drain excess liquid from the berries, then scoop the macerated strawberries over top of the cream cheese mixture in the pan that you prepared earlier.
You can serve immediately or place in the refrigerator until you are ready to serve this no bake dessert.

How to Store No Bake Cheesecake:

Cover cheesecake with plastic wrap or aluminum foil before storing it.

Do NOT leave no bake cheesecake on the counter. It uses whipped cream and cream cheese, and both of the ingredients need to be stored in the fridge, not on the counter.

Without fruit topping I would say you can store no bake cheesecake in the refrigerator for 4 to 5 days. With fresh fruit on top I would only recommend storing this for up to 2 days in the refrigerator.

This no bake strawberry cheesecake tart is best served within 1 to 2 days. The berries will start to soften too much and discolour the cheesecake filling if stored for too long. Personally, I think this is best served on the first day to ensure the best texture and colour.

Can No Bake Cheesecake be Frozen:

Generally speaking, you can store no bake cheesecake in the freezer for up to 3 months. Be sure to cover it really well and seal it in an airtight container before freezing.

For this particular no bake cheesecake recipe, I wouldn't recommend freezing it for more than about a month. I find the texture of the cheesecake and berries deteriorates more quickly than a cheesecake made with pie filling.

More No Bake Dessert Recipes:

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No Bake Strawberry Cheesecake Tart

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. You can use frozen berries to make this as well.

Course Dessert

Cuisine American

Keyword no bake strawberry cheesecake, no bake strawberry cheesecake tart, strawberry cheesecake

Prep Time 15

Resting Time 1

Total Time 1 15

Servings

Calories 341kcal

Equipment

Ingredients

For the base:

2 cups mini nilla wafers crushed
1 teaspoon granulated sugar
2 tablespoons butter melted

For the filling:

½ cup heavy cream
2 teaspoons granulated sugar
8 ounces cream cheese softened
2 teaspoons vanilla extract

For the strawberry topping:

2 cups strawberries chopped into small pieces
1 medium orange juiced
2 tablespoons granulated sugar

US Customary - Metric

Instructions

For the base:

Crush the nilla wafers in your food processor until the are the texture of graham crumbs.
Add the sugar and melted butter and pulse until mixed thoroughly.
Spray a 14 inch rectangular quiche pan, with a removable bottom, generously with non stick spray. Then spread the nilla mixture into the bottom. Use the flat edge of a honey dripper to tamp down the crust. They work great for things like this.
Set the pan aside.

For the filling:

Place your mixing bowl, beater and measuring cup in the freezer for about 10 minutes to get them cold. Then pour your heavy cream into the cold measuring cup to measure ½ cup. Pour that into your cold mixer bowl, and add the sugar. Beat on low speed initially, then increase speed to high and mix until the heavy cream turns into fluffy whipping cream.
In a separate bowl whip the cream cheese and vanilla together until the cream cheese is smooth and soft.
Scrape the cream cheese mixture into the whipping cream and mix until combined.
Smooth this mixture over the nilla crust evenly. Place in the fridge for a minimum of an hour, preferably up to 4 hours.

For the strawberry topping:

Chop up the berries into small pieces, smaller than chunks but bigger than a dice. Place them in a bowl.
Sprinkle sugar over top of the berries, then mix well with a spoon.
Juice the orange over top of the berries, mix again with a spoon.
Place in the fridge to let them soften for about an hour. You can macerate them for up to 4 hours, but not longer than that.
After the berries are macerated and soft you should drain off the excess liquid. Then scoop the berries over top of the cream cheese filling of the tart.
You can serve immediately, or place in the fridge for about an hour. Any more than that and the berries will discolour the cream cheese.
Serve with a big old summer lovin' smile.

Nutrition

Thanks for visiting today!

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Toodles! xx

The post No Bake Strawberry Cheesecake Tart appeared first on Cravings of a Lunatic.

30 Minute Chicken Vegetable Skillet Pasta

Kim Beaulieu — Fri, 03 Jan 2025 11:00:16 +0000

This 30 Minute Chicken Vegetable Skillet Pasta is super quick and easy to make. It's the perfect dinner the whole family will love!

Quick and easy chicken pasta recipes are the perfect way to feed a crowd. On busy days we all want to be able to get a delicious dinner on the table in under 30 minutes without sacrificing taste.

To be honest, this girl LOVES a great pasta dish I keep my pantry stocked with loads of dried pasta so I can whip up a quick and tasty meal any day of the week. Pasta is my go-to, especially when life is crazy.

This chicken recipe uses boneless skinless chicken breasts, bell peppers and fabulous flavoured dried pasta. I mean, I could actually eat this EVERY single day. It's so freaking delicious!

Honestly, I absolutely love the flavor of fresh bell peppers so I used them in this recipe. You could easily mix it up and swap out other veggies or add more in. You do you!

If you have fresh parsley you can use it. If you don't have fresh parsley you can use dried parsley. Some days it's easier to use dried herbs. Don't sweat the small stuff.

Ingredient Notes:

Pasta - I recommend penne or rigatoni for this pasta. You could also use bow or campanelle if you prefer. Cook it al dente.
Oil - Olive oil is my go to for most recipes but you could use grapeseed or avocado oil as well.
Chicken - For this recipe, I used boneless skinless chicken breast. Slice it into pieces similar in size to the pasta you choose.
Spices - Salt and pepper are the perfection addition. If you are not using fresh garlic or shallots then you can add garlic and onion powder as well.
Peppers - Bell peppers are ideal for this pasta. I used red, yellow and orange peppers. Chop them into pieces a bit smaller than the pasta and chicken.
Shallots - Personally, I love the flavour of shallots over onions. You can substitute onions if you like though.
Garlic - Fresh garlic is best for this recipe but if you don't have any you can use jarred minced garlic or garlic powder. The recipe calls for 2 cloves garlic but you can totally toss in more!
Vinegar - I used balsamic vinegar because it adds such a nice flavour to pasta. Use good quality balsamic vinegar. You could substitute apple cider vinegar in a pinch.
Lemon - Use fresh lemon juice if it's available.
Parsley - This is an optional garnish. Personally, I love dried and fresh parsley in this one. You can substitute fresh basil instead of parsley.

How to Make Chicken Vegetable Skillet Pasta:

First, cook the pasta ahead of time. Cook it al dente. Be sure to reserve some of the pasta water when you drain the pasta. Set that aside for later.
While the pasta cooks, add part of the olive oil to a large skillet and turn temperature to medium heat. Let it heat a bit then add chicken. Cook the chicken for about 5 to 8 minutes, depending on the size of your chicken pieces. Sprinkle with salt and pepper.
Then, add the peppers and shallots to the pan and cook everything for about 4 to 7 minutes, giving enough time for the peppers and shallots to brown and become tender.
Add the garlic and cook for 1 minute longer, or until the garlic becomes fragrant. When it is cooked perfectly you should be able to smell it.
Next, add balsamic vinegar, lemon juice, remaining olive oil, reserved pasta water and cooked penne pasta to the skillet. Continue cooking for about 3 to 4 minutes while stirring the ingredients together.
Lastly, transfer to a large serving bowl and add parsley.
Serve!

Variations:

Mushrooms - Feel free to substitute any kind of mushroom in this recipe. For example, button or cremini mushrooms would work perfectly.
Tomatoes - Cherry tomatoes, grape tomatoes or Roma tomatoes would be ideal for this recipe.
Spinach - If you're looking to amp up your nutrient-rich foods while adding great tasted you can easily add spinach to this pasta.
Kale - My regular readers know I'm not a huge fan of kale, but if you love it feel free to toss some in.
Broccoli - This is one of my favourite veggies and I love it in chicken pastas.
Cauliflower - Honestly, I know from experience that cauliflower paired with broccoli and asparagus is a great addition to this pasta.
Asparagus - I love asparagus solo or in pastas, or even stir fry. Asparagus spears would be amazing.
Beans - Green beans would be a great substitution or additions to this recipe.
Carrots - Sliced fresh carrots work beautifully in healthy pasta. Slice them thinly so they cook quickly.
Snow Peas - These are one of my favourite things to toss in fresh pastas. They pair well with almost every other vegetable.
Zucchini or Yellow Squash - Both of these work great so if they're in season they can be added.
Cheese - Feel free to add fresh parmesan cheese to the pasta.
Fresh Herbs - Feel free to use fresh basil or oregano in this recipe. Fresh thyme or rosemary would also be lovely.
Dried Herbs and Spices - Red pepper flakes are amazing so feel free to add some. You can also add dried basil or oregano.

How to Store it:

You can store the cooked and cooled pasta in the fridge for up to 3 to 4 days.
Store in an airtight container.
If you can, I highly recommend adding the date on the top of the container so you know when you made it.

Can you Freeze it:

This chicken vegetable skillet pasta freezes really well.
Store cooked and cooled pasta in the freezer for up to 3 months. Just be sure to seal it really well.
Again, I would recommend adding the date to the top of the container.

Tips for Reheating Pasta:

Method 1:

Your first option is to reheat this in the microwave by adding some water or broth to it before heating it up. Stir the pasta halfway through. Add more liquid if needed.

Method 2:

Your second option for reheating this is to do it on the stovetop. Honestly, this is the preferred option. Again, add extra liquid to the pasta before heating it up. This will keep it moist and allow it to reheat perfectly.

Other Healthy Dinner Recipes:

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30 Minute Chicken and Vegetable Skillet Pasta

This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!

Course Dinner

Cuisine American

Keyword 30 minute chicken vegetable skillet pasta, chicken veggie pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 364kcal

Equipment

Ingredients

8 ounces uncooked dried penne pasta
3 tablespoons olive oil divided
1 pound boneless, skinless chicken cut into 1 to 2 inch strips
1 teaspoon salt
½ teaspoon pepper
1 medium red pepper chopped
1 medium yellow pepper chopped
1 medium orange pepper chopped
2 medium shallots diced
2 cloves fresh garlic minced
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 tablespoons fresh or dried parsley

US Customary - Metric

Instructions

Cook penne according to the package directions. Once cooked, measure out ½ cup of the pasta water and set aside for later. Drain the pasta and set aside.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and ½ cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
Transfer to a large serving bowl or platter.
Sprinkle with fresh or dried parsley.

Video

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more pasta recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post 30 Minute Chicken Vegetable Skillet Pasta appeared first on Cravings of a Lunatic.

Pomegranate Party Punch

Kim Beaulieu — Wed, 27 Nov 2024 10:00:40 +0000

This Pomegranate Party Punch recipe is easy and serves a crowd. Make an alcoholic version and non-alcoholic version this fall or winter!

This pomegranate party punch recipe is full of flavour and perfect for holidays. You can make versions which include alcohol or not. Or both so you have drinks for everyone.

Let me fill you in on a little secret. I'm can't drink alcohol. Not even a drop.

The reason I can't drink is because I have IBD and alcohol is a serious trigger for me.

Honestly, I haven't had a drink in years. I think I've had maybe 2 glasses in the last 30 years. It's just not worth it for me.

That said, I love making mocktails and non-alcoholic drinks when we host parties. That way I can partake with no side effects.

I'm going to be completely honest, this pomegranate party punch is super versatile. You can swap out ingredients easily, and adjust the sweetness based on your own taste.

So, today let's raise our glasses. Mine is filled with a non-alcoholic version of this drink.

Ingredient Notes:

Soda or Wine - If you're making a non-alcoholic version of this party punch you can use any kind of clear soda or even sparkling water. But if you're making an alcoholic version of this holiday punch you can use any kind of wine, preferably a nice sparkling wine.
Juice - Use pomegranate juice for this recipe. Pom juice is my personal favourite but I know it's expensive. Use whatever kind your prefer.
Sugar - I used granulated sugar for this punch. You can make a sugar free version if you like.
Oranges - Personally, I love using oranges in this recipe. You could also use lemons, limes, grapefruit, or any combination of them.
Pomegranates - You can either buy fresh pomegranate and remove the arils yourself, or buy arils already removed. Most grocery stores sell fresh arils, as well as frozen pomegranate seeds.
Ice - This is an optional ingredient. Some people like ice in their punch, some do not. That said, if you are using it be sure to add it right before serving.
Garnish - I used fresh mint in my punch. Again, this is completely optional. Obviously if you hate mint then leave this one out.

How to Make Pomegranate Party Punch:

In a large pitcher, or punch bowl, mix the carbonated drink (or wine if making an alcoholic version) with the pomegranate juice, as well as the sugar. Add the sugar very slowly so it doesn't bubble over if it reacts to the carbonation in the soda. Then, stir until the sugar dissolves.
Next, add the orange slices and pomegranate arils. Then, mix again.
Right before serving add the ice, if desired.
Then, add the mint right before serving. Do not add it early as it will overwhelm the drink.
Finally, serve and sip!

How Much Punch Should You Make:

This is very dependent on whether you are serving multiple drinks at your soiree. I always serve an alcoholic version, as well as a non-alcoholic version. That way I have lots of options.
I usually plan on each person having one glass of punch per hour. So, if you have 10 guests for 4 hours you would estimate needing 40 servings. Then, I double that because let's be honest, it's better to have too much than not enough.
That said, I also factor in if we're serving beer, pop, coffee, tea and water. Not everyone drinks and people love to have tons of options so I give them TONS of options.

How Much Alcohol Should You Use for Punch:

Typically you would use two parts alcohol to three parts punch. Personally, I like to go a little light on the booze.
Keep in mind you can always add more alcohol if it's a bit weak. Tasting it is key so you know how to adjust it for your guest.

Tips for Making Punch:

Always err on the side of making more pomegranate party punch than you think you need.
Be sure your punch bowl, pitcher, or beverage container is big enough.
Also, make sure your serving vessel is easy to refill so you aren't busy fussing with it during your event.
Use large blocks of ice if using a very large serving bowl. I've seen people use massive tubs for punch. If you're using something like that opt for blocks of ice.
A really good tip I learned years ago is to use plastic containers to freeze ice before your parties. You can use margarine containers or takeout containers. We have a 2 L container that is used to store ice cream and it's perfect for freezing large blocks of ice.
If you're serving different kinds of punch in smaller pitchers then you can use normal sized ice. Basically you scale your ice needs to your pitcher, glass or container.
Use fresh garnishes. Fresh mint is lovely. Just don't add it too early. You can also buy edible flowers for cocktails. They look so pretty in drinks.
You can buy glasses these days with chalkboard paint on them so you can write names on them. That way no one mixes up their drinks. I love that idea.
Also, you can buy wine charms so everyone has their own little character. I dig that idea too because everyone can keep their charm as a little party gift.
Lastly, don't over-serve people. Use common sense when hosting. Arrange for someone to be the designated driver. Keep the numbers handy for your local cab company or uber driver. Or have your friends or family crash at your place. Always use your noggin where alcohol is concerned.

More Cocktail Recipes:

Easy Apple Sangria
Strawberry Margaritas
White Cosmopolitans by That Skinny Chick Can Bake
Hot Buttered Chocolate Rum by Cookistry

More fall recipes:

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Pomegranate Party Punch

This Pomegranate Party Punch recipe is easy and serves a crowd. Make an alcoholic version and non-alcoholic version this fall or winter!

Course Drinks

Cuisine American

Keyword holiday punch, party punch, pomegranate party punch

Prep Time 15

Total Time 15

Servings

Calories 176kcal

Equipment

Ingredients

8 cups lemon-lime flavoured carbonated drink use sparking wine if making making an alcoholic version
1 ½ cups pomegranate juice
¼ cup sugar
2 large oranges sliced thinly, use the middle slices, not the ends
½ cup pomegranate arils
4 cups ice
Garnish: fresh mint

US Customary - Metric

Instructions

In a large bowl or pitcher mix the carbonated drink (or sparkling wine if making an alcohol-friendly version) with the pomegranate juice and sugar. Add sugar slowly if using carbonated drinks in case it bubbles up. Stir until the sugar dissolves.
Add the orange slices and pomegranate arils. Mix again.
Right before serving add the ice.
At the last minute add the mint. It will over-power your drink if you add it too soon. Stir well.
Serve with a big old pomegranate party punch loving smile!

Video

Notes

Originally posted January 19, 2014.

Nutrition

Thanks for visiting today!

If you’re looking for more cocktail recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Pomegranate Party Punch appeared first on Cravings of a Lunatic.

Cherry Cheesecake Dip with Cinnamon Pie Dippers

Kim Beaulieu — Thu, 27 Jun 2024 22:00:54 +0000

This recipe for Cherry Cheesecake Dip is super easy and addictive! Plus there is a bonus recipe for Cinnamon Pie Dippers which you can use for dipping. All made in less than 15 minutes!

Cherry Cheesecake Dip is a fabulous appetizer for parties. However, it's also perfect served as a dessert for family gatherings or group events.

In addition to the dip I made Cinnamon Pie Dippers which are perfect served an appetizer or snack. They are absolutely perfect for scooping cherry cheesecake dip!!

So, I'll admit it to the world, I'm a cherry pie fanatic. You can browse through my recipe index and find a multitude of recipes that use cherry pie filling.

I can't help myself, it's just so darn good. If was socially acceptable to just eat it out of the can for dinner I would totally be that person.

To clarify, I totally am THAT person on a pretty regular basis. Seriously, if I open a can I cannot stop myself from eating half of it before it gets used for its intended purpose.

Personally, I think cherry pie filling should be a food group. Not even kidding. I fully support this idea if anyone wants to start a petition about that. I would totally hop on board that cause.

This recipe was whipped this up on the weekend when I had a house packed with young hooligans. Therefore I knew I had to make something fun to go along with it. However, shoving graham crackers on a plate was not going to cut it.

Since I love cookie cutters I opted to make tiny little heart pie dippers for the kids to use to scoop out the dip. All the hooligans loved the dippers and the dip so my Mom heart was happy!

This was my last contribution to This Gramma is Fun. I had to scale back my workload for health reasons. I'll miss the gals oodles and bunches.

Other Great Sweet Dips:

Other Great Savory Dips:

Recipes You Will Love as Much as this Cherry Cheesecake Dip:

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Cherry Cheesecake Dip with Cinnamon Pie Dippers

This recipe for Cherry Cheesecake Dip is super easy and addictive! Plus there is a bonus recipe for Cinnamon Pie Dippers which you can use for dipping. All made in less than 15 minutes!

Course Dessert

Cuisine American

Keyword appetizer, cherry cheesecake dip, fruit dip, snack

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 468kcal

Author Kim Beaulieu

Ingredients

For the Cinnamon Pie Dippers:

1 package of pillsbury pie dough
1 egg
1 tsp milk
1 tsp cinnamon
¼ tsp nutmeg

For the Cherry Cheesecake Dip:

8 oz of cream cheese softened
16 oz Cool Whip
7 oz Marshmallow Fluff
21 oz cherry pie filling
2 tbsp graham crumbs

US Customary - Metric

Instructions

For the Cinnamon Pie Dippers:

Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.
Roll out both pie crusts on a lightly floured surface.
In a small bowl whisk together the egg and milk till smooth and light in colour. Brush on the top side of each pie round. Then sprinkle both the cinnamon and nutmeg over top. Use more or less depending on your own taste.
Use small cookie cutters to cut shapes, or use a pastry wheel to cut strips or squares, about the size of a small cracker or cookie. Place each shape on the cookie sheets about ½ inch apart. They do not spread like cookies so you can place them fairly close together. Place in the oven and bake for about 8 to 12 minutes, depending on the size of your shapes. Smaller will cook for less time, larger ones will cook for a longer time.
Remove from oven and cool on a baking rack.

For the Cherry Cheesecake Dip:

Place the softened cream cheese in a stand mixer and using the whisk attachment mix until it's fluffy and smooth. Now add the cool whip and fluff to the mixer and whip on high until thoroughly combined.
Pour the cheesecake mixture into a pie dish and smooth out.
Pour the cherry pie filling over top and spread out evenly.
Sprinkle some graham crumbs over top.
Chill for an hour if you have enough patience to wait to munch on this.
Serve with a big old cherry loving smile!

Video

Notes

If you prefer homemade whipped cream you can use that!

You can add spices to pie dippers before or after you cut them.

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

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Nutrition

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The post Cherry Cheesecake Dip with Cinnamon Pie Dippers appeared first on Cravings of a Lunatic.