Laffy Taffy Pie (with a secret ingredient)

If you are looking a really fast easy versatile pie this is your huckleberry! I don't remember where I found this recipe years ago and my children renamed the pie Laffy Taffy Pie because...It tastes like a Laffy Taffy!! AND Guess what!  Its secret ingredient is unsweetened Kool-Aid!! COOL!!  

Try it! You will love it! 

This one was made with strawberry kool-aid but we have also tried grape and orange etc. (orange was divine too!! Like a creamcicle!) 

Laffy Taffy Pie

1 9 inch graham crust or you can make a homemade version

1 can of sweetened milk

1 8oz container of cool whip

1 pkg of unsweetened kool-aid

Mix sweetened condensed milk, cool whip and kool-aid together. Pour into the crust. Chill for a few hours before serving. 

LOVES

Emily

Crepes-Or Roll up pancakes

When I was a little girl my mom would make what we called "Roll Up Pancakes". 

I was much older before I discovered that the rest of the world called these tubes of goodness crepes. 

Crepe is a french word which means food that will make you think you have died and gone to heaven. 

I have passed the love of roll up pancakes/Crepes onto my kids too. They love them as much as I do!  

We have been known to eat these babies for dinner and they are occasionally requested as a birthday dinner. 

Yes. 

Seriously. 

This is one of those quadruple the recipe kinda recipes. 

The awesome thing is that they are very budget friendly and beautifully simple.  They are also a blank canvas waiting to be filled but we purest people here love just butter and powdered sugar. Its the way my mama filled them for me of course!!

Crepes

Makes 8 (but in our house we x4.)

4 eggs, lightly beaten

 1 1/3 cups milk

 2 tablespoons butter, melted

 1 cup all-purpose flour

 2 tablespoons white sugar

 1/2 teaspoon salt

In large bowl, mix together eggs, milk, melted butter, flour sugar and salt until smooth.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter. spoon 1/4 to 1/3 C of crepe batter into hot pan. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Fill as desired and serve immediately.

Loves 

Emily

Quinoa Breakfast Cereal

You know what I just discovered? Quinoa breakfast cereal! Lately, I have been trying to trick myself into eating healthier without dieting. Dieting sucks. So in an effort to be more conscious of my eating I decided to try quinoa as a breakfast cereal. And guess what? It is awesome. Like truly! All those pinners are not lying. It is good with sugar or without. I like it with all kinds of fruit. With or without butter. I simply prepare it like I would prepare oatmeal. It is tasty for sure but it is also very healthy for you. Quinoa is an amazing little grain. It is full of fiber and protein. Which means that it will also keep you full until lunch. Plus it cooks up crazy quick. Faster than rice even. Give it a try peeps!

Peace out- AnneMarie

Carrot Cake with Cream Cheese Frosting

First can I say I am SO thankful for my dear husband and his ability to fix my laptop!! FINALLY I can upload my photos etc and write this post!

OK

My family and I love carrot cake! This was the requested recipe of my sweet Lindsay for her birthday dinner even and it is perfect for the spring and Easter time etc! I have baked and baked and baked this recipe and it would always fall.  I have FINALLY found the right combo after much trial and error to keep it from falling. I hope it works for you too! With out further ado here she is...

CARROT CAKE with Cream Cheese Frosting

4 eggs

 1 cup vegetable oil

 2 cups white sugar

 2 teaspoons vanilla extract

 2 cups all-purpose flour

 1 1/2 teaspoons baking soda

 1 1/2 teaspoons baking powder

 1/2 teaspoon salt

 1 1/2 teaspoons ground cinnamon

 3 cups grated carrots 

 For Frosting

 8 ounces cream cheese, softened

 4 cups confectioners' sugar

 1 teaspoon vanilla paste

a pinch of salt

Preheat oven to 3o0 degrees F (175 degrees C). (it is really important that the oven is preheated!) Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For Frosting: Mix cream cheese. powdered sugar, vanilla paste, and salt together until smooth. Frost onto the cooled carrot cake.