Zomberries! (Zombie Strawberries)

These zombie strawberries are frighteningly delicious and spooky! They’re also very easy and quick to make and are kid friendly. This would be a great recipe for the family to make together!



  • 8oz fresh strawberries
  • 1/2 bag of Wilton green candy melts
  • Black edible food pen (found in the cake decorating isle at Wal-mart)
  • 1 package of Wilton small candy eyeballs
  • Wax paper
  • Small glass microwave-safe bowl

Step 1: Gently wash and pat dry the strawberries. Set aside.

Step 2: Pour about 1 cup of the candy melts into the small glass micro-wave safe bowl. Microwave for 30 seconds (no more!), and stir. Microwave in 10 second intervals, stirring in between, until all of the candies have melted. Be careful when removing the bowl from the microwave, it might be hot.

Step 3: Cut a sheet of wax paper about 9″ x 13″ and place on a flat surface. Grab a strawberry near the stem (or gently press a fork into the top of the strawberry) and dip the strawberry into the melted candy. Gently twist and swirl the strawberry in the candy to cover as much of the strawberry as you can (tilting the bowl to one side also helps), then pull the strawberry out of the candy. Wait for the excess candy to drip off of the bottom of the strawberry, then set the strawberry down on the wax paper. After you have finished the first strawberry, move onto Step 4 before coating the rest of the strawberries.

Step 4: While the candy coating is still wet, gently press 2 of the candy eyeballs into the coating to set the eyeballs. If you wait for the coating to dry, the eyeballs will not stick. Once you’ve added the eyes to the first strawberry, go back to Step 3 and repeat steps 3 and 4 for each remaining strawberry. If you run low on melted candy, repeat Step 2 with 1/2 cup of candy melts.


Step 5: By the time you add the eyeballs to the last strawberry, the candy coating on most of the other strawberries will have dried. Now you can draw on the scary faces! Gently pick up one of the strawberries and use the edible black food pen to draw on a zombie mouth. I tried several different kinds of faces. Play around with it and see what you can come up with!


Note: If you make these the night before and keep them in the fridge overnight, the moisture from the refrigeration will cause the black pupils of the eyeballs to bleed out and have this awesome zombie eye effect (see the below photo). So if you do not want the black pupils to bleed out, serve the zomberries fresh!



Based off of the recipe found on Parenting Chaos.
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Posted by on October 23, 2016 in Holidays!, Sweets


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Lil’ Smokies Wreath

These guys went like hot cakes at work! They were all gone in less than 30 minutes. Coworkers swarmed to the break room to get a piece before it was gone. (They were so happy to see something festive that wasn’t sweet!) It’s a guaranteed success!


  • 1 can of crescent rolls*
  • Hillshire Farms Turkey Lit’l Smokies
  • 1 tbsp butter
  • 1 red bell pepper

* Note: 1 can of crescent rolls makes 24 little pigs-in-a-blanket. If you want to make 2 wreaths or use the entire package of lit’l smokies, you’ll need 2 cans of crescent rolls.

Lil Smokies Wreath

1. Preheat oven to the temperature specified on the crescent roll can. Line a cookie sheet with parchment paper.
2. Unroll the crescent dough and separate into 4 rectangles. Pinch the seams together. Cut each rectangle into 6 strips.
3. Wrap 1 strip of dough around a lit’l smokie. Repeat with the remaining 23 strips of dough. Place seam side down on the parchment paper, slightly touching, in a circle.
4. Bake for 7-10 minutes or until golden brown.
5. Melt the butter in a microwaveable bowl. Brush the butter onto the tops of the rolls.
6. Cut the top and bottom off of the red bell pepper. Cut along the bell pepper indentations. Using the flattest piece, trace the shape of a bow with the tip of a knife on the inside of the bell pepper. Cut away the excess pieces. Use two 1/2 inch wide strips for the tails of the bow.

Serve hot and enjoy!

Recipe found on Free Christmas Fun

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Thanksgiving Chocolate Turkeys

These Reese’s and candy corn turkeys are the most adorable turkeys I have ever seen. I applaud whoever originally came of with this. It’s just… so adorable! I don’t eat candy, but my coworkers swear these are as tasty as they are cute. They’re easy to assemble, but they take a little bit of time because of the prep.


  • Mini Reese’s Peanut Butter Cups
  • Regular sized Reese’s Peanut Butter Cups
  • Chocolate frosting or melted chocolate
  • Candy corn
  • Candy eyeballs (cake decorating isle at most grocery stores)

1. Remove the wrappers from the peanut butter cups. Cup about 1/4 inch of the tip off of each candy corn keep the orange tips for the beaks.

2. Place a regular sized candy corn on a flat surface. Spread a small amount of chocolate frosting/melted chocolate on the bottom of the mini peanut butter cup and gently press onto the regular sized peanut butter cup, close to the rim.

3. Add a small amount of chocolate to the back of two candy eyeballs and place in the middle of the mini peanut butter cup. Add a small amount of chocolate to the rough edge of one of the orange candy corn tips (from step 1) and gently press between the eyeballs.

4. Add a small amount of chocolate to the back of a candy corn and press into the regular sized peanut butter cup just above the mini peanut butter cup. Repeat with 2 more candy corns on each side. I alternated between the regular candy corn and the Indian candy corn.

Repeat with remaining ingredients.

Thanksgiving Chocolate Turkeys
Thanksgiving Chocolate Turkeys

Thanksgiving Chocolate Turkeys

Found on Inside Bru Crew Life
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Posted by on November 25, 2015 in Holidays!, Sweets


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Simple Chocolate Acorns

These little chocolate acorns are super quick and easy to make. They’re as delicious as they are adorable.
I took them to work yesterday and they were all gone by lunch!

Simple Chocolate Acorns


  • Hershey’s Kisses
  • Mini vanilla wafer cookies
  • Chocolate frosting or melted chocolate chips
  • Peanut butter baking chips

1. Unwrap the Hershey’s Kisses.

2. Dab a small amount of chocolate frosting/melted chocolate on the underside a mini vanilla wafer. Gently press the bottom of a Hershey’s Kiss onto the chocolate.

3. Dab a small amount of chocolate on the bottom of a peanut butter baking chip and press onto the middle of the top of the vanilla wafer. Repeat with remaining ingredients.

Voila! Adorable, edible chocolate acorns!

Simple Chocolate Acorns

Based off of the recipe from Hershey’s.
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Posted by on November 24, 2015 in Holidays!, Sweets


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Pumpkin Shaped Cheese Ball

This deliciously easy cheese ball is a crowd pleaser. It’s simple and quick to make. I usually serve the cheese ball with pretzel bread or Triscuits, but it’s delicious on any bread or cracker. And be careful, it’s addictive!


  • 8 oz cream cheese, room temperature
  • 1 tbsp fresh Rosemary, finely chopped
  • 1 tbsp fresh Thyme leaves, finely chopped
  • 2 green onions, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 c cheddar cheese, finely chopped
  • Jalapeno stem
Pumpkin Shaped Cheese Ball

Pumpkin Shaped Cheese Ball

1. In a medium bowl, combine the cream cheese, rosemary, thyme, green onions, and Worcestershire sauce. Stir until the herbs and Worcestershire sauce are mixed throughout.

2. Sprinkle the cheddar cheese on a dinner plate or cutting board. Using your hands, shape the cream cheese mixture into ball. Place the cheese ball on top of the cheddar cheese and then wash your hands (it’s easier to roll the ball if your hands are not sticky). Gently roll the ball around until it’s evenly coated in cheddar cheese.

3. Gently press the jalapeno stem into the top of the cheese ball. Smooth some of the cheese over the bottom of the stem to cover it.

If you want the make the cheese ball even more pumpkin looking, you can use the blunt edge of a dinner knife to make lines in the cheese ball, resembling the lines on pumpkins.

Voila! A pumpkin shaped (delicious!) cheese ball!

Pumpkin Shaped Cheese Ball


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Posted by on November 22, 2015 in Appetizer, Dip, Holidays!


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Pumpkin Treat Bags

These adorable little guys are perfect for Halloween or Thanksgiving parties. I took a batch of these to work and they were a hit!


  • Orange tissue paper (you need 2 sheets to make 5 bags)
  • Green painters tape or washi tape
  • Scissors
  • 9 inch cake pan*
  • Pencil
  • 4-5 bags of candy**

Pumpkin Treat Bags

* You can use anything that is at least 9 inches in diameter, like a dinner plate or bowl.** Makes about 40 treat bags depending on the size of the candy. I used mini Reeses’ peanut butter cups, mini Hershey’s bars, Starbursts, Rolos, and mini round pumpkins and eyeballs (for Halloween). You could also use candy corn or pumpkins, Hershey’s Kisses, or any small candy.

Step 1: Lay 2 sheets of tissue paper on a flat surface. Use the pencil to trace around the 9 inch cake pan. I was able to fit 5 circles at a time. Use the scissors to cut out the circles. Repeat until you have the desired number of circles. Remember, you need 2 circles to create 1 pumpkin.

Step 2: Pile 4-5 pieces of candy in the middle of the circle. Bring the 4 edges of the pumpkin together, like you would a square. Gather the remaining edges. Cut a 4 inch long piece of green tape, then cut the tape in half length-wise. Use the tape to create the stem of the pumpkin. I started at the base of the stem then wound the tape around the stem until it reached the top.

Pumpkin Treat Bags Step 2Pumpkin Treat Bags Step 2

Pumpkin Treat Bags

Based on the craft from One Little Project
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Posted by on November 14, 2015 in Crafts, Holidays!


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Chicken Pot Pie Noodle Soup

This soup is great for a cold day. It’s super easy to make and is ready in about 30 minutes. This recipe is also very versatile — you can use any vegetables that you happen to have on hand.

Want to make the dish vegetarian? Easy, just omit the chicken.

Gluten free? Use gluten free pasta or omit the pasta. Just make sure the cream of chicken soup, milk, and chicken broth are produced in a gluten free facility.

Chicken Pot Pie Noodle Soup


  • 1 10.5oz can condensed cream of chicken soup
  • 1 can of milk (using the empty cream of chicken soup can)
  • 2 15.5oz cans of chicken broth
  • 3 cups dry garden veggie pasta
  • 1 lbs. chicken
  • 1 cup of corn kernals, canned or frozen
  • 1 cup of peas, frozen
  • 1 cup of carrot slices, fresh or frozen
  • 1/2 tsp+ ground thyme
  • 1 tsp+ McCormick Perfect Pinch Salt Free Garlic and Herb seasoning (or any mixture of garlic and herbs)

Note: Canned corn and frozen peas and carrots were what I had on hand. If I had had mushrooms and celery, I would have added those as well. You can use whatever vegetables you like.

1. In a medium sauce pan, combine the cream of chicken soup, milk, and chicken broth. Whisk until smooth. Stir in the pasta, 1/2 tsp thyme, and 1 tsp garlic and herb seasoning. Bring to a boil then lower heat and simmer until pasta is al dente, about 10 minutes.

2. Meanwhile, trim the chicken breasts of any excess fat. If the breasts are thick, slice them in half to reduce the cooking time. Lightly season both sides of the chicken with ground thyme and garlic and herb seasoning. Cook the chicken in a medium skillet over medium-high heat until cooked throughout, about 7 minutes, flipping halfway. Remove the chicken to a cutting board and cut into 1/4 inch chunks.

3. Combine the peas, carrots, and corn in microwave safe bowl and microwave until warm.

4. Add the chicken and vegetable mixture to the sauce pan with the pasta. Stir until the chicken and vegetables are mixed throughout. Serve hot.

Recipe created by Me! : D
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Posted by on November 11, 2015 in Chicken, Soup/Stew/Chili


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Zombie Meatloaf!

I had a blast putting together the Zombie Meatloaf. It’s spooky and delicious! The best of both worlds. Use your creativity when assembling these guys. Instead of onions, you could use olives for eyes. Instead of bacon, you could use string cheese and create a mummy instead of a zombie. You could even make small, individual meatloafs. The possibilities are endless!

Zombie Meatloaf


  • 1 pound of raw meatloaf per zombie head. You can use your favorite meatloaf recipe or try my Medifast Meatloaf recipe.
  • 4 slices of raw bacon (not turkey bacon) per zombie head.
  • 1 small onion
  • 1/4 cup tomato sauce per zombie head.

Zombie Meatloaf step 2

Step 1: If you’re using my Medifast Meatloaf recipe, preheat oven to 350 degree, or whatever temperature is required by your meatloaf recipe. Lightly PAM a 9 x 13 glass casserole dish.

Step 2: Using your hands, shape 1 pound of meatloaf into a 1 inch think oval and place into the glass casserole dish. Gently indent the bottom of the oval to resemble a chin.

Zombie Meatloaf steps 3 and 4

Step 3: Remove the outside layer of the onion. Cut off the ends of the onion. Stand the onion on one of the ends and cut the onion in half. Peel off the top layer, cut the layer in half and taper the ends to resemble an eyeball. Pick up the onion eyeball, gently squeeze the ends, and press into the meatloaf. Squeezing the ends helps the onion stay in place — just pressing the onion into the meatloaf isn’t as secure.

Step 4: Remove another layer of the onion. Cut the onion in half length-wise, then cut it half length-wise again. Slice the strips into 1/4 inch wide slices to resemble teeth. Gently press the onion teeth into two rows in the meatloaf.

Zombie Meatloaf step 5

Step 5:  Cut the bacon in half. Arrange the bacon slices around the zombie head to resemble flesh. Try not to cover up the eyes and teeth. It’s okay to overlap the bacon slices.

Step 6: Spoon the tomato sauce over the bacon slices.

Step 7: If using my Medifast Meatloaf recipe, cook for 45 minutes, or whatever your meatloaf recipe calls for.

Zombie Meatloaf

Inspired by FabulesslyFrugal.
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Posted by on October 31, 2015 in Holidays!, Medifast


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Spooky Deviled Spider Eggs

These deviled eggs are so adorable I could almost squeal. I LOVE these little guys. They’re easy, festive, and (best of all) tasty! They’re perfect for an elegant dinner party or rowdy house party, adults or children. Everyone will love them. Give them a try!

Deviled Spider Eggs


  • 4 eggs, boiled and peeled *
  • 1 heaping tbsp onions, finely chopped
  • 1 heaping tbsp pickles, finely chopped
  • 1/4 c light miracle whip
  • pinch of salt
  • 1/4 tsp paprika **
  • 1 can of black olives (you need about 2 olives per spider)

* To easily peel boiled eggs, firmly tap the top and bottom of the egg on a hard surface then roll the egg to crack the rest of the shell. Cracking the top and bottom of the egg first breaks the seal of the egg and helps the shell more easily release from the egg.

** As an added bonus, paprika turns the egg mixture orange (perfect for Halloween!). Adjust the amount of paprika for your desired level of orange-ness.

Deviled Spider Eggs

Step 1. Slice the boiled eggs in half lengthwise. Remove the yolks to a small mixing bowl. Use a fork to mash the yolks. Set aside the egg white halves.

Step 2. To the small mixing bowl, add the onions, pickles, miracle whip, salt, and paprika. Stir until combined. Set aside.

Step 3. Open and drain the can of olives. Cut 16 olives in half. Set aside 8 olive halves — these will be the spider bodies. Cut the remaining 24 halves into 1/8 inch wide slivers — these will be the spider legs. For easy decorating, arrange the spider legs around the spider legs (see photo to the right).

Deviled Spider Eggs

Step 4. Scoop one heaping tablespoon of the filling into each egg half. Use the back of the spoon to spread the filling towards the edges of the egg but make sure to leave about 1/4 – 1/8 inch rim.

Step 5. Gently press the olive halves (the ones you set aside in Step 3) into the center of each egg half. Carefully pick up the spider legs and gently press one end into the deviled egg filling. Place 4 legs on each side of the spider body.

Serve immediately or store in the refrigerator until ready to serve.

Aren’t these the cutest little things??

Deviled Spider Eggs

Recipe inspired by Sunset
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Posted by on October 22, 2015 in Appetizer, Holidays!


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Fruit Pizza

I’m not a big sweets fan, but I do love this recipe. It’s a hit at parties and people always ask me for the recipe. It’s the perfect balance of sweetness and freshness with a little crunch. I hope you love it as much as I do!

Fruit Pizza


  • 1 pkg (16.5 oz) refrigerated, slice-able sugar cookie dough *
  • 1 pkg (8 oz) cream cheese, room temperature
  • 1 c powdered sugar
  • 1 tsp vanilla extract
  • 1 lb. strawberries
  • 1 pint blueberries
  • Disposable aluminum rectangular or round pan

* If using a rectangular aluminum pan, you will need 1 1/2 packages of cookie dough. I used the left-over cookie dough to make cookies.

1. Heat oven to 375. PAM the disposable aluminum pan.

2. If using a rectangular pan, cut the cookie dough into 1/4 inch thick slices. You might also need an additional package of cookie dough. If using a round pan, cut the cookie dough into 1/2 inch thick slices. Place the cookie slices around the pan, just touching.

Fruit Pizza Step 1

Starting in one corner, gently press the cookie slices towards the edge of the pan, forming a slight lip. Continue around the remaining edges of the pan. Once the edges are complete, repeat with the remaining cookie slices until you have an even crust. Bake for 12-15 minutes or until lightly golden-brown.

Fruit Pizza Step 3

3. In a small mixing bowl, combine the cream cheese, powdered sugar, and vanilla. Using a hand mixing or standing mixer, beat until blended. Spread the cream cheese mixture evenly over the baked cookie crust.

4. Rinse off the blue berries and strawberries. Slice the strawberries into thin, 1/4 inch thick slices. If you want to use the design I used in these images, separate the strawberry edges from the inner slices. Begin with the outside edges of the pan. Line the outer edges of the strawberries along the edges of the pan. For the inner lines, use the inner slices of the strawberries. As you can see in the image below, each line of strawberries alternate directions. Once your design is complete, create a border with the blueberries.

Fruit Pizza

Based off of the recipe found at Kraft Recipes.

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Posted by on May 27, 2015 in Pizza, Sweets


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