Today it is all about the fluff!! Cotton Candy Fluff that is!! This stuff is so easy to make and perfect for all those summer get-togethers.
I have to admit, I first learned about this Cotton Candy Fluff from my niece at a family get-together. I had made the Creamsicle Fluff as a dessert and she was telling me how similar it was to this salad. So of course, I had to get the low down on how it was made.
It took me a little while to whip it up but it was never far from my mind. This stuff is seriously so easy. Why in the world did I wait so long to try it?
This is one of those recipes that you could make when you are short on time. You could literally make this right before you head out the door and look like a rock star at the BBQ! I guarantee everyone will be asking for the recipe.
Cotton Candy Fluff
14 ounces sweetened condensed milk
2 cups drained crushed pineapple
1 can strawberry pie filling
1 can cherry pie filling
12 ounces whipped topping, thawed
1/2 cup chopped pecans
1/2 cup mini marshmallows
Fold all ingredients together in a large bowl and blend
well. Chill until ready to serve.
I am partnering with Kauffman's Fruit Farm as a blog ambassador. I have received these Kauffman's Fruit Farm products for free; however, all opinions remain my own.
It is a couple days until Christmas and I can't help but to share another great recipe with y'all! Christmas day can usually be very busy for us. I like to make a good and hearty breakfast before we head out to spend good quality time with our families. Normally, we wake early and open presents with our kids and then head to my parents house. The entire family congregate at my parents house to open gifts and then head into the kitchen to prepare our feast. Each year it seems the family gets bigger and bigger. After that feast, we head on over to my in laws to celebrate with them (and eat some more!). We end the day with our bellies and our hearts full of love and gratitude. Then the next day, we crash and burn in our PJ's all day vegging out on the couch.

The Caramel Apple Cheese Danish recipe is included in the Faith, Family, & Fruit cookbook by Kauffman's Fruit Farm & Market. This is their 100th year celebration cookbook and it is filled with wonderful recipes. The recipes are a collaboration of four generations of Kauffman women. This is a hardback covered book filled with wonderful stories, tidbits of information, and great photographs. There were so many great recipes, I had a hard time finding the one I wanted to share with y'all!
Breakfast is usually something simple around here unless it is a holiday or a special occasion. Crescent rolls are always a great base for many recipes, but especially for breakfast. Our normal go to breakfast casserole is a Sausage and Egg Casserole but I knew as soon as I saw this Caramel Apple Cheese Danish that this was going to be our breakfast this year. I could have eaten the cream cheese layer with a spoon and been a happy girl.
This recipe couldn't be any easier! It is a simple as laying out the crescent rolls, adding the cream cheese layer, adding chopped apples, pecans, cinnamon, caramel topping, and then throwing it in the oven. Look at all that sinful goodness!
I thought this was going to be extremely sweet to the point that you couldn't eat to much. I was pleasantly surprised that it wasn't overly sweet like I envisioned. By the aroma in my kitchen this can easily pass for a dessert. It was just heavenly.
Caramel Apple Cheese Danish
Via Faith, Family, & Fruit -Kauffman's Fruit Farm & Market
1 package of crescent rolls
8 oz. cream cheese, softened
1 teaspoon vanilla
1/2 cup powdered sugar
1 granny smith apple, chopped
1/2 cup pecans, chopped
Cinnamon
1/2-1/4 cup caramel ice cream topping
Press crescent rolls onto a lightly greased baking stone or into 9 x 13 in baking dish. Mix cream cheese, vanilla, and powdered sugar until creamy. Spread over crescent dough. Sprinkle the chopped apple and pecans over the cream cheese mixture. Sprinkle cinnamon and drizzle caramel topping over apples and pecans. Bake at 350 degrees for 15-20 minutes. Serve warm.
My cast iron skillet is my favorite pan to cook in. It cooks so many things so beautifully and there is just something so nostalgic about it. A timeless classic that never goes out of style.
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This Pumpkin Skillet Cake with Pecan Streusel is to-die-for good y'all. This one starts with a cake mix too.
Most of the cakes you see on here are usually baked from scratch but sometimes I just need a helping hand and I have no problem whipping out a cake mix. Just keeping it real here folks.
A few years ago my Dad requested a sweet potato casserole for our Thanksgiving dinner. I made this recipe and instantly fell in love. I think him and I ate the most of it that day. Recently we were lucky to have been given a few sweet potatoes from my son's girlfriends parents so I made these. I forgot just how good this recipe is. The perfect addition to your Thanksgiving table.
Happy Thanksgiving!!
Sweet
Potato Casserole
3 cups peeled, cooked and mashed
sweet potatoes
1 cup of sugar
1/3 cup butter, melted
2 eggs
1 teaspoon of vanilla
1 teaspoon ground cinnamon
¼ teaspoon of ground nutmeg
¼ cup heavy cream, half and half, or
whole milk
Topping
1 cup brown sugar
1 cup pecans, chopped
1/3 cup all-purpose flour
3 tablespoons of butter, melted
Preheat oven
to 325 degrees. Mix all ingredients together except for cream. Beat with
electric mixer until smooth. Add cream, mix well. Pour into greased casserole
dish. For topping: mix together with fork: sprinkle over top of casserole. Add topping to casserole. Bake for 25 to 30
minutes.