Plenty Sweet Life

Grandma's Recipes One By One!

Red, White, and Blue Frozen Yogurt Pops

I loved making these Red, White, and Blue Frozen Yogurt Pops! They’re so festive and are perfect for the 4th of July! You can make these last-minute. Just pop them into the freezer tonight for a tasty and festive holiday treat tomorrow! If you have some yogurt in your frig, and some berries available, you can make this delicious frozen treat. Speaking of berries, I had to share this photo of Grandma and some of her friends picking berries. Grandma is the third from the left – the one with the cute haircut!

This was probably sometime in the 1920’s. Their berry baskets look a bit large, but I bet they had a lot of fun picking and eating what was more than likely plump, juicy strawberries. I wonder if they ended up with any to bring home to their mothers who would make something delicious with them, I’m sure! Maybe something like Uncooked Jam or Strawberry Pie! Those girls would have LOVED these frozen yogurt pops after a hot day of berry picking!

Here is the recipe as I made it:

Red, White, and Blue Frozen Yogurt Pops

Mix together:

2 cups Greek yogurt

1/2 cup milk, or more to make the mixture pourable

4 T honey, or more to taste

2 teaspoons vanilla

1/2 cup blueberries

1/2 cup strawberries, diced

Pour into popsicle mold or paper cups (I use a piece of aluminum foil over the top, cut a small hole over top of molds, and put popsicle stick through the foil and into the mixture).

Let freeze.

Unmold and enjoy!

Again – simple ingredients – absolutely delicious! Any kind of fruit or any kind of yogurt would be delicious in these pops! Let me know what kind YOU make!

I put about 1/2 teaspoon of the sprinkles into the bottom of each mold.

Even though I diced the strawberries, the berries were all a little big. When I poured the mixture into the molds, I made a mess. No problem – just wipe down the mold and carry on. I ended up with about 1/2 cup of the mixture left at the end – I just considered it a smoothie and downed it pretty quick – yum!

I just don’t like using the metal cover that came with the molds – it’s hard to get the sticks out once they’re frozen. It’s easy to hold the sticks upright when using a piece of foil. Sometimes the fruit is so big, it makes it difficult for the sticks to stand up perfectly straight. Who cares – just get them in there! More times than not, the sticks are wonky in my pops. These are so good, they won’t be on the sticks long, anyway! Here’s my technique – I put on the foil, smooth it with the back of my hand so that the outline of the molds show, prick the middle of each mold outline with the tip of a knife, and put the sticks in. Into the freezer with them! Un-molding is easy when you run warm water over the molds, then pull out the pops.

I think these pops are so festive and so tasty – everyone will love these! There is always room for making your food and treats festive for a holiday – that’s what makes holidays special! I love that! I hope you take the time to make these delicious Red, White, and Blue Frozen Yogurt Pops – your friends and family will be very glad you did!


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Black Bean Salsa

Years ago I made up this Black Bean Salsa. How do I know it was years ago, you ask? I know it was years ago by the notepaper it was written on – YEARS ago. Someone said “hey! this is really good!” so I scratched down what I put in it onto a piece of notepaper, and the rest is history! Since we’re all still trying our best to stay at home and shop as infrequently as possible, this is a “Pantry Recipe” version of this Black Bean Salsa. I used what I happened to have in my freezer, cupboard, and garden, because we wanted a tasty snack. This is just what I happened to have around. I have to say – this really is one of the easiest to make, easiest to take, and easiest to eat recipes of the summer. It’s a salsa or dip, but it can also be a nice salad for lunch or for when you just don’t feel like cooking. Summer is when you DON’T want to have to cook. Much. If we can help it. The faster we can put things together and get out the door, the sooner we can get to the lake or that picnic. Speaking of the lake, this photo of my godmother, my uncle, and my mom is of them on a dock at the lake. I love this one so much! Now THIS is summer!

They look like they were about 5 years old – give or take a year or two – they sure look like they were having fun! Love the little suits! So cute!

Here is the recipe as I made it:

Black Bean Salsa

Mix together:

2 cups whole corn (from the freezer)

1 can black beans, drained (from the cupboard)

1 can petite cut tomatoes, drained (from the cupboard because I didn’t have any fresh ones)

2 slices red onion, about 1/4″ thick, chopped

1 jalapeno, chopped (I was out of the frozen ones from last year’s garden, so I used pickled slices that equaled about 1 pepper)

juice of 1 lime (from the frig, and on it’s last leg!)

salt and pepper

cilantro (I was out of this, so I didn’t use any – I used chives from my garden instead)

This really is just how easy this salsa is to make. Put the ingredients into a bowl and mix them up. Done. So easy.

I put the salsa into a nice serving bowl and served it on a big platter with chips.

You could also serve this as a salad. Just put it on top of some shredded lettuce. Maybe crunch up a couple of tortilla chips on top!

My family loves this salsa. It’s so quick to make and is so delicious – you can bring it with you anywhere. Put it in your cooler for a trip to the beach or a picnic! Take it with you when you go somewhere for the weekend – your hosts will love it! Put it on some shredded lettuce and take it out on your deck for a nice lunch al fresco! Make a couple of Julie’s Margaritas or some Camping Margaritas and go to town! Whatever you do this weekend – make this versatile Black Bean Salsa and start enjoying summer!


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Easy Chocolate Almond Bark

This Easy Chocolate Almond Bark was brought about one day when I was craving a treat, wanted it fast, and needed it to be made from things I had in my cupboard. I’ve made a lot of different kinds of “barks” on Plenty Sweet Life – Halloween Bark, Easter Bark, Leprechaun Bark, Autumn Bark, Minnesota Viking Bark – and they’re beautiful and delicious, too, but I just needed a treat that I could whip up in a hurry. I had chocolate chips, some roasted almonds, flaky sea salt, and sprinkles. That’s the beauty of making a bark. You can pretty much add anything you want to it: candies, marshmallows, chocolate chips, butterscotch chips, peanut butter chips, coconut, nuts of any kind, sprinkles of all colors and shapes and sizes. The list goes on and on and on . . .

Here is the recipe as I made it:

Easy Chocolate Almond Bark

I started by melting 1 cup of chocolate chips in the microwave, then stirred in 1 cup of the roasted almonds.

Next I spread the mixture onto a parchment lined baking sheet and sprinkled on some flaky sea salt. If you like things on top instead, spread out the chocolate and then sprinkle the nuts and all the goodies on top. Anything goes.

I just HAD to put on some sprinkles. I mean, what’s life without a few sprinkles? That makes it a party – am I right? Next I put the pan into the refrigerator for about 30 minutes to firm up.

Finally, I cut it into chunks and the bark was done (you can also break it apart). I had my treat. Whew. Thankfully this is a very quick and easy way to make yourself a treat – and it’s fairly healthy. Ahem – I said, FAIRLY healthy. Make it for anyone – this makes a wonderful hostess gift or present for someone you want to surprise or maybe you just want a treat or maybe just because it’s Friday. There is no end to the different kinds of bark you can make. I happened to make Easy Chocolate Almond Bark – I’d love to hear what kind of bark you make out of what you found in YOUR cupboard!




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Roast Beef French Onion Sliders

I made up a new recipe called Roast Beef French Onion Sliders. I shouldn’t really say I made it up – it’s a rif on or compilation of both the Copycat Lipton Onion Soup Mix and Poppy Seed Buns recipes that I’ve posted in the past. Ok, ok, I’ll take the credit for this one – but only because it’s soooo good! We’re always on the lookout for tasty, fast, easy to make snacks or appetizers for parties, and this one is just in time for you to make for your New Year’s Eve party!

Back when I was growing up, mom and dad would sometimes have New Year’s Eve parties to go to and my sister and I would stay overnight at Grandma and Grandpa’s farm. Sometimes we’d go to their church, where they would have a little party for people to go to, but sometimes we’d just stay at their house, make decorations for New Year’s, play all the games – cards and board games, and have snacks. They’d even let us stay up until midnight – or as long as we could. Grandma loved to celebrate everything – birthdays, holidays, accomplishments. It didn’t matter what the occasion was, it was an excuse to get together, enjoy the great food she’d make, and be with each other.

I love that we can make up recipes like this – take a couple of recipes used in the past, and make up something new using part of one and part of another! Come on, step outside the box once in awhile! It’s easier than you think! Try something new! If it doesn’t work out – oh well – and if it does, it might just become a new favorite – like this one!

Here is the recipe as I made it:

Roast Beef French Onion Sliders

When making these sliders, either make up a batch of homemade Copycat Lipton Onion Soup Mix or use an envelope of the store-bought kind, but you’ll need onion soup for this recipe.

I used a dozen Hawaiian Rolls for this one, but you can use whatever slider buns you want. I cut them in half horizontally.

This used about 3 slices of provolone cheese and about 1/2 pound of deli roast beef. Cut the slices of into fourths to fit on the buns and put about 1/2 of a slice of roast beef on each bun.

Put on the tops of the buns and then cut the buns apart. It really doesn’t matter how you cut the buns – either all at once like I did above, or cut them apart at first and then put the cheese and meat on. Either way works.

Next, it’s time to mix up the sauce that goes on top of the sliders.

Melt in microwave:

1/2 cup butter

1 Tablespoon Dijon mustard

2 Tablespoons Copycat Lipton Onion Soup Mix or from an envelope of the store-bought kind

1 Tablespoon Worcestershire Sauce

Oh boy this smells good.

Spoon the sauce evenly over the top of the buns. They can now go into the refrigerator until it’s time to serve them.

Bake uncovered at 350 degrees for 15-20 minutes. The recipe card for the Poppy Seed Buns says that those can be made the night before – I don’t know why this recipe wouldn’t be the same, but I made these right away, so I’m not totally sure.

These are so good – the cheese gets melty and the roast beef is delicious and the onion soup mix makes them salty and perfect for a party. I know that you and your friends and family are going to LOVE this new recipe for a great appetizer. Make a lot of these – I’m pretty sure you won’t be able to get enough of these Roast Beef French Onion Sliders!



Lingonberry Ricotta Toasts

I’m celebrating my Scandinavian heritage today, sharing an incredibly easy and delicious recipe for Lingonberry Ricotta Toasts. In August I tried to make homemade ricotta for the first time, and wrote a post for Homemade Ricotta on Toasts with Tomatoes. It was so easy and so tasty, I just knew I would make it again, and I came up with a totally different idea for when I do. For the Thanksgiving/Christmas/holiday season (and beyond) I think you should make this snack or appetizer. If you’ve never tried lingonberries, they taste a lot like cranberries – with a Scandinavian twist. It might seem so strange to make the Italian ricotta and pair it with the Scandinavian lingonberries, but it really isn’t. If you’ve ever tasted the Scandinavian dish called Ost Kaka, you know what I’m talkin’ about. It’s made a bit like ricotta, only there are eggs and sugar in it. Someday I will try and make Grandma’s recipe for Ost Kaka the real way, with rennet tablets dissolved in milk to make the curdled cheese needed to make it, but until then, you can read how I make Ost Kaka – the Easy Kind, which uses cottage cheese instead of having to make the cheese from scratch. As I said in August when I made the first batch of ricotta, I used beautiful, unbleached cheesecloth by to make it. I love it so much – no bleachy smell, and you can use it for so many things in the kitchen.

Here is the recipe as I made it:

Lingonberry Ricotta Toasts

Set over a large bowl:

a sieve lined with a double layer of dampened cheesecloth (if you don’t dampen the cheesecloth, it may spill out over the top of the sieve instead of draining properly – I also gave the cloth a good shake to get any bits of thread out of it)

Pour into a large stainless steel pot:

4 cups whole milk
2 cups heavy cream

Stir in:

1 teaspoon kosher salt

Bring to a full boil, stirring occasionally.

Turn off the heat and add:

3 Tablespoons white wine vinegar or lemon juice (I used white wine vinegar)

Allow to stand one minute (I did give it a little stir), until the vinegar causes it to curdle and separate.
Pour the mixture into the cheesecloth lined sieve, and allow to drain about 20 minutes (the longer your let it drain, the firmer the ricotta will be).
Discard the liquid that collects in the bottom of the bowl.
Transfer ricotta from the sieve to another bowl.
Discard remaining liquid and cheesecloth.
Use immediately (if you like it nice and warm) or refrigerate for up to 4 days.

I’m going to use the same photos and instruction for making the ricotta that I used when I first made it in August. This is just one more way to use that delicious and amazing homemade ricotta cheese.

Here is the beautiful, unbleached cheesecloth that I got from Love it!

Line a sieve with the dampened cheesecloth and put the sieve over a bowl.

Here are the ridiculously simple ingredients. It never ceases to amaze me how the simplest ingredients can make something so delicious. Amazing.

After you’re done heating the ingredients, pour the mixture into the cheesecloth lined sieve. I used two because I didn’t know if it would all fit into one – turns out it wouldn’t have all fit into one sieve.

After draining 20 minutes – this is how the amazing, creamy cheese comes out!

I toasted slices of baguette (drizzle with olive oil if you want) in the oven at 350 degrees for 8-10 minutes, or until they’re as toasted as you like them. You can also use any kind of crackers you want – even graham crackers would be nice.

All I did was spread some ricotta on the toasts, put a dollop of lingonberry jam on top of that, and sprinkle toasted, sliced almonds over all. Another option would be to stir the jam and sliced almonds right into the ricotta – maybe use it as a dip!

Lingonberry jam is just the best. Our family uses it all the time, especially during the holidays. It’s so festive and delicious, with an almost cranberry taste and tang. The jam goes so well with the creaminess of the ricotta, and I know you’re going to love it. This would make a perfect appetizer for your Thanksgiving celebration, your Christmas celebration, or any holiday celebration you have coming up. Maybe even New Year’s Eve! Try making your own ricotta – even though the holidays are coming up and everyone is so busy, this is easy to make, and is a very special treat for the very special people you’ll be entertaining. It’s a snap to make with the help of the beautiful cheesecloth from, so there’s really no excuse to NOT make these tangy, tasty, tremendously delicious Lingonberry Ricotta Toasts!


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Baked Apples

Oooh, how I love Baked Apples! It’s that time of year, and it’s so important to enjoy our beautiful fresh apples while you can! This recipe is a great way to enjoy them – it’s so easy to do and it’s fairly healthy, too. I totally made this recipe up, and used to make these apples for my kids when they were little and going to school. We’ve had them for breakfast, for an afternoon snack, and for dessert. Seriously – who wouldn’t like apples that taste like a piece of warm apple pie – without the work! This is such a cozy, warm, snack full of love, and I know you’re gonna wanna make these every weekend from now until the end of the never-ending winter to come. The smell of apple and cinnamon cooking – oh baby! It’s the best! Since there’s no recipe card to show you, I’ll just type out the recipe.

Here is the recipe as I made it:

Baked Apples

I used one of our amazing and delicious Minnesota Honeycrisp apples for this. I usually make one apple at a time, because I’m usually making these for only one person at a time, but you can fill a square or round pan with apples and use this to serve several people at once.

Wash and dry the apple, then core it so you can fill it with yumminess.

For the filing:

1 heaping Tablespoon quick oats

1/4 teaspoon cinnamon

1 teaspoon brown sugar

You can add some chopped nuts, too, if you like that sort of thing, but my family doesn’t care for them. I leave them out.

Mix the filling, then spoon it into the open core. This would be enough for two smaller apples – this one was large, and didn’t take all of the filling mixture.

Before putting the apple in the microwave, I put about 1/2 teaspoon of butter on the top of the filling mixture – so it can melt into the filling and get even more yummy.

Cook in the microwave on high for about 2 1/2 minutes, or until the apple is soft. Depending on how you like it, you can go a little less or a little more. I like the apple to stay a bit firm, but get just soft enough. The apple juices start to flow and cook the filling, and the butter melts into the filling and adds some buttery goodness.

If you want to gild the lily, so to speak, you can serve this with a squirt of your favorite canned whipped topping, too! Well, maybe if you’re serving this for a snack or a dessert. I’m not too sure I’d serve it that way for breakfast. Oh who cares – go for it! These apples are sooooo delicious! Your family is gonna love these so much – they may become a habit! Try these Baked Apples and get them hooked!


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Harvest Popcorn

This recipe for Harvest Popcorn is another one from one of Grandma’s church cookbooks. It’s a little different than the usual snack mix, and I like that. I do remember having this back in the day, although I don’t remember who made it, but I’m sure it was a nice and easy snack to make to keep you going while getting ready for and finishing the harvest. That was a big thing on Grandma and Grandpa’s farm, and it’s a big thing now – when we just have a garden. Since the name of this recipe commemorates the harvest, I had to share this photo of Grandpa with my uncle, who looks like he was about 8 years old or so. They look like they’re filling the hay loft of the barn with bales of hay for the winter. I love this one – my uncle looks like he’s rather be anywhere else than having to help with the hay bales, and Grandpa looks like he’s ok taking a break – even if it is for a photo op!

I loved playing up in that hay loft when I was little, it was like being in your own little world up there! But there were always warnings to “watch your step” in case you stepped where you shouldn’t and fell through an opening to the floor below! Getting ready for the harvest is one reason why I love fall so much. It was always “putting up” time. Getting ready for the winter. Preparing for the cold and barren months to come. “Putting up” or canning preserves: peaches, pears, cherries, apples, tomatoes, pickles, corn on the cob, to enjoy all winter long. Oh, it was a lot of work, alright, but it was work done with and spending time with those people who mean the most to you, those people who you love most in the whole world, and that was the best part! Still is!

Here is the recipe as I made it:

Harvest Popcorn

Put into a roaster or large pan:

2 quarts popcorn, unsalted

3 cups shoestring potatoes

1 cup salted mixed nuts (I used peanuts)


1/4 cup butter or margarine, melted (I used butter)

1 teaspoon dill weed

1 teaspoon Worcestershire sauce

1/2 teaspoon lemon pepper seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pour over first mixture and gently stir.

Bake at 325 degrees for 8-10 minutes.

Stir once during baking.

I would add a few more snack items next time I make this: pumpkin seeds, corn nuts, pretzels.

The spices are delicious – the dill weed really makes it tasty.

This is a very quick snack mix to make and have ready fast!

Yum – now we have our snack and we’re ready to get to work on the harvest!

While I’d add a few things next time, this snack mix was tasty and something a little different than the usual kind of snack mix like Party Mix, Cajun Chex Mix, Trail Mix, or Gluten-Free Snack Mix. Whatever snack you like, whatever project you need to get ready for the winter – could be a farm harvest, could be a garden harvest, could be yardwork like raking leaves – make a batch of this Harvest Popcorn and get to work!



Orange Julius

You all know how I feel about old church cookbooks, and that’s where I found this recipe for making your own Orange Julius at home. Back when I was growing up, we’d make big shopping trips to Minneapolis for many reasons: back to school shopping, Christmas shopping, shopping in general. One time – when I was really little and we were shopping at one of the large department stores – I decided it would be a funny idea to hide from my mom. I hid inside one of the racks of clothes she was looking through, and before I knew it, the joke was on me. I couldn’t find her. Not only was she not looking for me, I didn’t see her anywhere! Where was her big brown swing coat with the fur collar and the really big buttons? Well, this wasn’t so funny anymore. Eventually a woman came over to me and asked if I was lost. Somehow – finally – we found each other. I don’t remember exactly what happened, or how much trouble I was in when we got home, but I do remember that feeling. It was NOT pleasant. I never pulled that funny joke again – not that particular one, anyway! The older my sister and me got, the more those shopping trips were geared toward OUR clothes shopping, and were usually spent at one of the large malls. What did you always see at the mall? Orange Julius! We just didn’t have those in our smaller town (our town did eventually get a mall, but we didn’t have one way back then), and I’m sure that’s where this recipe came from. Someone went to one of those malls in the big city and decided that they loved that frothy orange drink from the mall so much, there had to be a way to make it at home. Grandma’s church cookbook has several recipes for how to make your own Orange Julius, but I chose this one to make – because it was the easiest one! As it says on the recipe, this would be great for breakfast or an after school snack.

Here is the recipe as I made it:

Orange Julius

Mix in blender until frothy:

3 ounces orange juice concentrate

1/4 cup sugar (I used a bit less than 1/4 cup – it’s plenty sweet!)

1/2 cup milk (I used skim milk)

1/2 teaspoon vanilla

1/2 cup water

5-6 ice cubes, crushed if possible

First I put all the ingredients into my old harvest gold 1970’s Oster blender. It still works great!

I blended it until it was frothy.

That’s how quick and easy this recipe is – blend and done.

This WOULD be great for a breakfast or brunch, but I think it would also make a GREAT after school snack. Kids could make it themselves if they know how to use the blender. But come on – the best way to enjoy this perfect and refreshing Orange Julius that you make at home, is after a very long day of shopping at your favorite mall – maybe it’s time for a shopping trip!




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Spinach Dip

We’re going back to the 80’s today with this Spinach Dip. It was the 80’s wasn’t it, where this dip showed up at every gathering everybody went to – EVERYWHERE? I think we just got sick of it, because we had it so much, but it’s so delicious and tasty! We should bring it back – cuz it’s so easy to make and it’s so good and good for you and – why not? This recipe comes from one of Grandma’s sisters, who got it from her daughter, who just happens to be my godmother. Got all that? Good!

Here is the recipe as I made it:

Spinach Dip

Mix all together:

1-10 ounce package frozen spinach, chopped and drained

1 can water chestnuts, chopped

1 bunch green onions, chopped, white and green parts

1 pint sour cream

1 cup mayonnaise

1 package dry vegetable soup mix

Refrigerate overnight or several hours.

I thawed the frozen spinach, drained it, and then put it into a tea towel and twisted it to squeeze all the water out. We don’t want your dip to be runny or too wet.

I flattened out the spinach on the cutting board, cut one way and then cut it the other way, all the way across to make small pieces.

This takes a little bit of chopping, but it really is a fast and easy dip.

These are pretty simple ingredients.

Mix it all together, and it’s ready to go.

!!!Warning!!! – Do not, I repeat, DO NOT serve this right away. It needs to sit overnight (that’s best) or at least several hours. It has to have time for the flavors to meld and get all yummy and delicious. That’s why this is in the “Make Ahead” category.

You can serve this with any fresh veggies like I did here – with snap peas, carrots, cherry tomatoes. Or like the recipe says, you can serve it with – potato chips or sour dough bread.

Everybody’s into bringing back the 80’s, and that includes the weird clothes, the funky music, and the amazingly delicious food. This is so typically 80’s – I say we start with bringing this Spinach Dip back – don’t you agree?!!!

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Iced Cocoa with Cinnamon

Iced Cocoa with Cinnamon is a recipe that I got from one of Grandma’s old church cookbooks, and I think it’s perfect for a first-day-of-school back-to-school after-school snack. Since today’s the first day of school here in Minnesota, this is a great day to share this after school treat. I LOVED the first day of school when I was growing up. There is just something about shopping for back-to-school supplies – I even enjoyed it when I got to shop for those supplies when MY kids were in school. There were definitely years when money was tight, and with three kids to get supplies for, it took a lot of organization and dedication. Even now, I still shop for school supplies when they start to have certain things on sale weeks before school starts. I have waaaayy too many supplies in my desk and office cupboards at this very moment – glue sticks, notebooks, pens, markers, scissors. It’s just my thing. Like after school snacks. I loved it when my other grandma (who babysat me after school grades K-2 until my parents came home from work) made me after school snacks and I became adept at making my own after school snacks when I was a latch-key kid from grades 3-12. When I had my own kids in school, I always tried to make sure they had after school snacks when they got home hungry from a great day of filling their brains to the brim with non-essential and some essential information. One of their favorites was Graham Crackers with Frosting, but I know if I had seen this recipe back then, they would have loved this snack, too. It does involve cocoa, whipped cream and sprinkles, after all!

Here is the recipe as I made it:

Iced Cocoa with Cinnamon

Mix in a 2-quart saucepan:

1/4 cup cocoa

1/4 cup sugar

dash of salt

3 cups skim milk

Stir over medium heat until cocoa is dissolved and mixture comes to a boil.

Remove from heat.


1 teaspoon vanilla

1/4 teaspoon cinnamon

Pour into a heat-proof pitcher and chill for 4 hours or more.

The recipe says, for extra coolness, put the glasses into the freezer to chill while the cocoa is chilling.

To serve I poured the cocoa over ice and garnished with a squirt of canned whipped cream and sprinkles.

These are totaly simple ingredients that everyone has in their cupboard.

The cocoa doesn’t mix in very well until the milk warms up. It looks a bit gnarly at first.

Once the milk comes to a boil, the cocoa mixes in and it’s time to add the vanilla and cinnamon.

Once the flavorings are added, put it into a heat-proof pitcher to chill. I used my big 4 cup measuring cup.

I didn’t chill the glasses, but I did add some ice.

Next it was time for a squirt of whipped cream and some rather festive sprinkles. Once school starts, it’s time to break out the fall colors.

Oooh! So pretty!

This iced cocoa is “plenty sweet”, but it’s great for a first-day-of-school back-to-school after-school treat. Starting school can be traumatic after a long summer of running amok. Your kids will think you’re pretty awesome when you make them an after-school treat on the first day back-to-school. You should make them this festive and delicious Iced Cocoa with Cinnamon – they’ll love it!




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