Cherry Almond Fluff

Hello Everyone!  I don't know about you, but I love marshmallow fluff of any kind.  Whether it be my Grandma's Famous Green Stuff, which I will give you all the recipe for later, or fluff from the store, it isn't safe from me.  To me, it is like eating flavored clouds.  Today's recipe is a Cherry Almond Fluff.  I am not sure how you all feel about cherry flavored things(I have found they often taste like cough syrup) but this uses maraschino cherries, so it won't taste bad, I assure you.

Cherry Almond Fluff

one 16 oz. container of Cool Whip

1 pkg. French vanilla instant pudding mix

one 16 oz. bottle of maraschino cherries, un-drained and chopped

2 1/2 cups mini marshmallows

1/2 cup almonds

Directions

Fold together Cool Whip and pudding mix.

Add all of the remaining ingredients and mix well.

Refrigerate over-night.  Enjoy!

This is a delicious recipe, and hope that you will all try it! 

Orange Creamsicles {Dairy-free!}

It's that time of year again, where popsicles are a favorite snack of many. My personal favorite is a creamsicle, but since I'm lactose intolerant, I have not been able to enjoy them this year. However, I had the idea to make a popsicle with coconut milk! Not only was I delighted with the outcome, i was surprised at how creamy it turned out to be! This recipe is a new favorite for me! 

                         Orange Creamsicles {Dairy-free!}

                              1 cup coconut milk
                              juice of 2 oranges (about 2/3 cup)
                              1/4 tsp. orange oil (not orange extract!)
                              4 T. sugar

Combine all of the ingredients in a small bowl. Pour carefully into the popsicle molds and freeze for several hours. (I just left mine in the freezer overnight.) They are so good!! 

Cinnamon Raisin Rolls

Hello Everyone!  I really enjoy cinnamon raisin bread, and wanted to find a simple way to make it.  If you haven't noticed, I have a few recipes using Rhode's Dinner Rolls.  This is another one where those came in handy.

Cinnamon Raisin Rolls

6 Rhode's Dinner Rolls, thawed

6 teaspoons cinnamon sugar

1/2 cup raisins

Directions

Preheat oven to 350*.

Grease muffin tin.

Flatten dinner rolls into strips, and sprinkle one teaspoon of cinnamon sugar over each.  Add as many raisins as desired, and roll up like a cinnamon roll.

Put rolls in muffin tin, and bake for seventeen  minutes, or until cooked through.  Enjoy!

These were gone within a half hour.  Literally.  I was extremely pleased with them, and was surprised how easy  cinnamon raisin bread can be!

5 Delicious Summer Recipes

This week I am doing something slightly different for my post! Instead of a recipe, I am posting my top five favorite summer recipes so far! If you haven't tried them yet, you should! 

//1: Very Berry Salad for One- 

Everything about this salad screams "summer" to me. The fresh greens, the cranberries, the strawberries are a perfect combination to make this salad unique and delicious.  

//2: Nutmeg's Chocolate Ice Cream Bar-

Everyone needs a popsicle in the summer, right? This is a delicious way to make a chocolate ice cream bar at home!

//3: Watermelon Sorbet-

Watermelon has got to be one of the best fruits ever. Sorbet is one of the best desserts ever. Combine the two and what do you get? This amazing and refreshing watermelon sorbet! 

//4: Lemon Cooler-

This lemon cooler is the perfect refresher for one of those super-hot-ninety-degree days where all you want to do is jump into a snowdrift. 

//5: Bacon Chicken Ranch Wrap-

This is a quick and easy lunch or dinner that requires no turning on of the oven! Not to mention how good it tastes! 

Nutmeg and Koko Facebook Page

Hey, everyone! We are super excited to tell you all that we now have a Facebook page for Nutmeg and Koko! Check it out here and be sure to like it!  https://www.facebook.com/pages/Nutmeg-and-Koko/812118095465781?ref_type=bookmark

Recycled Cookies

Hello Everyone! How are you all doing?  Fine?  That's good.  Me?  My mother thinks I am evil.  You know how grandmas send home goodies after you've visited them?  My grandma sent home a large bag of chocolate chip cookies.  They are very hard not to eat.  Unfortunately, my mother found that out the hard way.  She couldn't keep her hands out of the bag!  She told me to make something else out of them for the blog.  So I did.  Who reading this has ever had lunch-lady brownies?  I decided to encase the cookies between two layers of those.  Those were even harder to stay away from.  Now, I am forbidden to ever recycle cookies in that way again.  I hope you all enjoy them as much as my mom did!

Recycled Cookies

1 cup of butter 

1/2 cup of cocoa

2 cups of all purpose flour

2 cups of sugar

4 eggs

1 teaspoon coffee extract

1 cup of your favorite kind of cookie, crumbled

Frosting

1/4 cup of softened Butter

1/4 cup of  milk

1/4 cup of unsweetened Cocoa

3 cups of Powdered Sugar

Directions

Preheat oven to 350.

Melt the butter in the microwave and put into mixing bowl, add cocoa and mix together until smooth.

Add flour, and sugar. Beat together and then add eggs, and vanilla. Mix until combined.  Do not over stir!

Pour half into greased, floured  9x13 baking pan, and sprinkle cookie crumbs over it.  Spread the rest of the batter over it, and bake for 35 minutes, or until toothpick inserted in the center comes out clean.

Combine all ingredients for frosting, and frost brownies after ten minutes of cooling.  Enjoy!

Usually, I say how good these are and tell you to try them, and this time I am going to say it again.  These are really hard to resist!  I hope you will try them!

Lemon Meringue Pie

Hello, guys! This week I am posting a little late, sorry. We have had VBS all week, and I have been really busy and tired! 
One of my dad's favorite desserts for Father's Day is lemon meringue pie. I made it for him for the first time ever this year, and, although it was slightly runny, it turned out really good! This pie is everything you are looking for in a lemon meringue pie. Tart, lemony, and delicious. Yumm!! 

                                   Lemon Meringue Pie

                           1 9-in. pie crust, baked

                           1 cup sugar

                           1 cup boiling water

                           3 Tablespoons cornstarch

                           4 egg yolks

                           1/2 cup lemon juice

                           2 tsp. lemon rinds (fresh is best!)

                           4 egg whites

                           2 Tablespoons sugar

                           1/4 tsp. cream of tartar 

Combine sugar, water, and cornstarch in a saucepan and cook it until it is thick. You want it REALLY thick...mine wasn't thick enough I don't think, so make sure it is super thick.

Add in the egg yolks, lemon juice and lemon rinds. Save the egg whites for the meringue. Cool the filling, then pour it into the baked shell. 

For the meringue, beat the egg whites, sugar and cream of tartar on high until it forms stiff peaks. Spoon it over the filling and bake for 15 minutes, or until the peaks are browned. Enjoy!

(I wish I could have a picture of a piece, but it was cut and eaten when I wasn't home! I promise, it's good anyway!)