Pineapple Fluff: Only 4 Ingredients Needed!

If you're in need of a super easy dessert, try pineapple fluff!

I swear I posted this before, and just last week I jumped on the blog to look for the recipe and couldn't find it. 

The other night I was waiting for Alex to come home from work.

We were going to grill out, and I had the chicken, corn and asparagus all ready, but I wanted a dessert. 

I didn't have a lot of time, and I didn't want to bake, so I grabbed my desserts binder and found this super easy one. 

You only need 4 ingredients!

Items You Need:

1- 8 oz. Cool Whip (Thawed)

1 20-oz. Can Crushed Pineapple (Drained)

1 Can Eagle Brand Milk

1/3 C. Lemon Juice

Basically after you drain the pineapple, you mix everything together and enjoy. 

Just make sure the lemon juice is added last. 

It's quick. simple. and delicious!

Enjoy!

Pineapple and Eagle Brand milk.

Adding the Cool Whip. 

Red, White and Blue Trifle

Hey There!

I took a LONG unexpected blog break. 

The end of the school year always gets hectic, and just after that ended I found myself not wanting to make my posts, so I took some time off. 

I decided that I enjoy the community and great ideas too much to just throw in the towel. 

I'm back and will give myself more freedom with my posts. 

I might posts once, twice or three times a week. 

I'm going to let it happen as it happens. 

Today I have a super easy and delicious trifle for you!

If you are looking for a last minute dessert for this weekend, look this way!

I've made this three times in the past month and everybody has LOVED it!

Seriously, this might be the dish that I've gotten the most compliments on and it comes straight from Shay Shull herself. 

You only need a handful of ingredients and you don't even have to turn on the oven!

After the past week of blazing temperatures, I was so happy to come home from the pool and through this all together without making my kitchen 100 degrees!

You Need:

 1 Can Sweetened Condensed Milk

1/2 Cup Water

1-5 oz. Instant Vanilla Pudding Mix

1-12 oz. Cool Whip

1-8 oz. Sour Cream 

1 Large Angel Food Cake

2 Containers of Blueberries

2 Containers of Strawberries- Cored and Cut

1. Whisk the pudding mix, condensed milk and water together. 

Set in the refrigerator for 5 minutes. 

2. Add in the Cool Whip and Sour Cream. 

3. Cut the angel food cake into bite size pieces.

Layer the bottom with angel food cake pieces.

4. Add the cut strawberries over the angel food cake. 

5. Add the blueberries on top.

6. Spread the pudding mixture on top.

7. Repeat the layers two more times.

 Enjoy!

 This is such a great and easy dessert for hot summer days!

At every cookout that I took it people were asking for the recipe!
Light, airy, fruity and yummy!

You need this sweet treat in your summertime!

Peach Pie

Ok ladies, today I'm sharing one of my favorite recipes ever!

If I had to choose a favorite fruit, I would probably choose peaches. 

I used to choose strawberries, but I think peaches have won me over. 

I will eat a peach before I run in the summers or as an afternoon snack. 

I will eat them sliced with sugar or without sugar or just eat it whole like an apple. 

I love peaches!

I also love homemade pies. 

I'm really not a fan of any store bought ones. 

Even the "homemade" Amish pies aren't as good to me. 

Last week I made my first peach pie of the season. 

I'm so sad that I haven't made more by now, but the peaches just didn't seem to be as plentiful here in Ohio this year. 

To begin with I used this simple pie dough recipe. 

It's the same one I used for strawberry pie, but you need pretty much the whole recipe of dough for peach pie since there's a top crust.

I liked to make my pie dough first and set it in the refrigerator to chill, and then take it back out in an hour to make the pie. 

I roll out the dough and get it set in the pie pan, and then I make the filling.

Items Needed:

6-7 peaches

1/2 C-3/4 C Sugar

3 TBSP. Corn Starch

Drop of Almond Flavor

Cinnamon

Butter

Milk

Sugar

1. Slice your peaches. 

Peaches really cook down, so you could really use about 10 peaches and be fine. 

I like lots of peaches, so I often go with more peaches than less.

2. Mix peaches, sugar, almond flavoring and corn starch. 

3. Put peach mixture in crust. 

4. Sprinkle cinnamon on top. 

Cut small pieces of butter and randomly place on top of peaches and cinnamon.

5. Add crust topping.

6. Pour the milk cap almost full of milk.

Dab the crust with the milk in the cap.

7. Sprinkle sugar on top

Bake at 400 25-35 minutes

Sometimes mine takes more time and sometimes not.

Watch it as it bakes. 

You can even broil the top at the end.

This is my favorite pie ever!

The crispy top crust with a dusting of sugar tastes delicious as you bite into the peaches with a touch of cinnamon. 

Zucchini Cupcakes

This is my all-time favorite cupcake recipe!

If you have zucchini's in your garden, go pick one and come back to make these cupcakes. 

I could literally eat the whole batch. 

My grandma used to bake them all of the time in the summer, and now I've taken over her job and have made 3 batches in one week. 

They're easy and delicious.

Plus one batch of icing typically will ice 3 batches of cupcakes.

Items Needed:

3 Eggs

1 1/3 C. Sugar

1.2 C. Vegetable Oil

1/2 C. Orange Juice

1 tsp. Almond Extract

2 1/2 C. Flour

2 tsp. Cinnamon

2 tsp. Baking Powder

1 tsp. Salt

1/2 tsp. Ground Cloves

1 1/2 C. Shredded Zucchini

Caramel Frosting:

1 C. Brown Sugar

1/2 C. Butter

1/4 C. Milk

1 tsp. Vanilla Extract

1 1/2 - 2 C. Powdered Sugar or until it's thick enough to spread

Preheat the oven to 350.

Cut and shred 1 1/2 C. zucchini.

Combine the first five ingredients. Mix.

Combine the dry ingredients together. Mix.

Add the dry ingredients to the first five. Mix. 

Add the zucchini. Mix. 

Line cupcake pans with papers. 

It usually makes 12-24 cupcakes depending on how full you fill them. 

I like to fill them about 3/4 full. 

Bake for 20-25 minutes. 

Cool completely. 

For frosting:

Combine brown sugar, butter and milk in a saucepan. 

Bring to a boil over medium heat. 

Cook and stir for 2 minutes. 

Remove from heat. 

Stir in vanilla. 

Cool to lukewarm. 

Add in powdered sugar. 

I typically find it needs more powdered sugar than the 1-2 cups. 

I like my icing thicker. 

You can put the icing in the fridge an allow it to get cold.

Then, take it out allow it to get a little warmer, so you can spread it and it tends to be thicker.

After you ice these cupcakes they don't tend to last too long. 

They are usually best if eaten within 2 days. 

If you're like me, they won't last that long. 

I love to give them to my family and neighbors. 

They remind me so much of summers past with my grandma.

Cheesecake Cups

If you're in need of a last minute dessert to make for the fourth, try out these super easy and delicious cheesecake cups!

They yield about a dozen and take about five minutes to whip up. 

You can top them with anything you like.

This time I used regular cherry pie filling. 

Items Needed:

Cupcake papers

Vanilla Wafers

1 Package Cream Cheese (Softened)

1/2 C. Sugar

1/2 tsp. Vanilla

2 Eggs

Beat the softened cream cheese with a mixer.

Add sugar.

and vanilla

Line cupcake pan with papers.

Add one vanilla wafer to the bottom of each cupcake paper.

Fill the cupcake papers 3/4 to almost full.

Bake at 350 for 20 minutes.

Remove from oven. 

Cool. 

Add your favorite topping on top!

Enjoy!

If you are still enjoying a long weekend, have a great Monday!
The best kind of Monday's are the ones you have off.
Tomorrow I will be back here with my Royal Caribbean/Carnival Showdown!

I'll be sharing you my favorite cruise line of the two and pro's and con's to each!