Simple No Bake Funfetti Dip

If you want to bring the best dip to holidays and parties, you’re going to want to make this Simple No Bake Funfetti Dip. With only four ingredients, it’s easy to make and so tasty.

The best part about this dip is it can be festive for every holiday and party.

This week is a big one for Mila and me. Not only is Easter on Sunday, Mila turns FOUR on the fourteenth! That means we have a lot of places to be to celebrate. We actually just had her birthday… which I want to write a post about…where this dip was a huge hit. This Simple No Bake Funfetti Dip is definitely worth celebrating!

Here’s the only four ingredients you need:

  • Funfetti Cake Mix
  • 8oz Cool Whip
  • 1 Vanilla Pudding Snack Pack
  • Sprinkles (I use different ones depending on the event)

Another awesome part of this dip… you only need one bowl. Add all of these ingredients in a bowl and then mix them together. Once it gets to a creamy consistency, it’s ready.

I always add extra sprinkles on top. For Easter and Mila’s birthday, I added a spring sprinkle mix. When I made it for Valentine’s Day, we put heart sprinkles in the dip too! Whatever you’re celebrating, you can add so many different sprinkles in and it changed the whole mood of the dip. Plus, who doesn’t love sprinkles?

Then, you can either spoon to your serving bowl or keep it in the mixing one. Just make sure to put it in the refrigerator for about twenty minutes. In that twenty minutes, it will really fluff up and become extra delicious.

While you’re waiting for the Funfetti Dip to cool, get your dipping items ready.

Our favorites for this dip are vanilla wafers, graham crackers, strawberries, grapes, and green apples. Actually, green apples are our number one, but it’s good to mix with the others too. I’m definitely excited to trying more dippers.

If you try this Simple No Bake Funfetti Dip, comment your favorite dipper or what holiday you used made it on. I love this recipe so much and know you all will too!


What’s your favorite food to make for parties? Let me know in the comments.

Strawberry Cheesecake Stuffed French Toast

If you’re looking for a new breakfast recipe for this Easter, you have to try this Strawberry Cheesecake Stuffed French Toast. You can easily make it in regular squares or spice it up for Easter morning.

On Easter morning, we have the same routine. Wake up, find our Easter basket and eggs, and then eat a big breakfast before all the festivities of the day! It’s important on holidays to make sure to get food before everyone gets together and plays. That’s why I’m always on the hunt for recipes that Mila will love.

Since I love french toast and Mila’s into strawberries (I mean, me too if you remember last summer), this seemed like a perfect one to try! It combined all of our favorite flavors in one bite! Who wouldn’t love that?

I had most of the ingredients on hand, but if you’re wanting to try this recipe out, here’s what you’ll need:

For this Strawberry Cheesecake Stuffed French Toast recipe, it’s made similarly to regular french toast… besides the stuffed part!

The strawberry cheesecake stuffing consists of mixing cream cheese, vanilla, a pinch of sugar, and strawberries in a bowl. I mashed the strawberries a little bit to get the flavor consistent throughout the cream cheese. Then spread the mixture on one of the slices of bread. Next, put another piece of bread on top.

If you’re making your french toast with cut outs, this is the time to do it. We used different Easter shapes! No matter if you’re making it fun or traditional, make sure to press the sides down so it doesn’t all escape!

Now it’s time to dip them. Make a mixture consisting of one egg, milk, cinnamon, vanilla, and a pinch of sugar. Dip your bread in the mix. I make sure to add extra cinnamon every time.

After it’s coated, place on a hot pan that’s coated with butter to cook.The Strawberry Cheesecake Stuffed French Toast is done when both sides are brown and toasty.

Once it’s done, I’ll add maple syrup and sprinkles to top it off. Sprinkles make everything better.

Then enjoy!

We loved this tasty breakfast and I can tell we’ll be trying different flavors to stuff our french toast with. I think using the Easter cut outs made it even more fun and festive.


What’s your favorite breakfast food for Easter morning?

Rainbow Watermelon Pizza.

Did you know today was National Watermelon Day? To celebrate the occasion, we made a tasty little treat: Rainbow Watermelon Pizza.

This fun to make dish is perfect to take to cookouts or just to eat as a snack.

Plus… toddlers love to help decorate it too!

Here’s what you’ll need:

  • Watermelon
  • Fruit dip
  • Strawberries
  • Grapes
  • Pineapple
  • Kiwi
  • Blueberries

These are just the different fruits we used. You can use any that you like best!

First, cut all of your fruit into smaller pieces. I sliced the strawberries and kiwi, halved grapes, used pineapple chunks, and whole blueberries for ours.

Then, cut your watermelon into slices. Then you can make different shapes if your toddler would like. We used star cookie cutters for Mila’s.

After you figure out the shape of your watermelon pizza, spread fruit dip all over it.

You could also use whipped cream too!

Next, take the fruit and cover your watermelon. We ordered ours like the rainbow on Mila’s star and an inverted rainbow on my watermelon slice.

I absolutely love how these turned out!

It was such a tasty snack, but I bet they’d be a huge hit at family get-togethers or parties. I can even see it being an interactive station.

A melon-ion possibilities.

Yes. I absolutely had to throw a watermelon pun in the post somewhere. All of you would be disappointed if I didn’t after the Shark Week post! Which was just JAWesome.

No matter what you make these for, you won’t be disappointed with how they taste. And your toddler will love helping out with their snacks.

Let me know in the comments if you’ve ever made watermelon pizza.

OR

Comment your favorite fruit.

Strawberry Chocolate Chip Cookies Recipe

One of the best and most classic desserts are chocolate chip cookies. They’re gooey and make you feel all warm inside. Up until now, I didn’t think they could get any better, until we added one ingredient: strawberries.

This new to us recipe is one I HAD to share with everyone, especially before National Chocolate Chip Day. Not only did we enjoy the finished results, Mila had a blast making these too.

Maybe a little too much fun with the extra flour!

Anyways, here’s what you’ll need to make these delicious cookies:

  • 2 1/4 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 stick of unsalted butter
  • 1/2 cup of sugar
  • 3/4 cup of brown sugar
  • 1 tablespoon of vanilla extract
  • 2 large eggs
  • 1/2 cup of chopped strawberries
  • 1 cup of chocolate chips

Before making the cookie dough, preheat the oven to 370 F. Then line two large baking sheets with wax or parchment paper.

In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.

Next, in a large mixing bowl, use your mixer to cream the butter, sugar, brown sugar, and vanilla extract. I let my butter warm up a little bit to help it cream. Honestly, I just popped it in the microwave for 20 seconds.

Then, add eggs in one at a time. Mix in between eggs.

After it’s mixed, slowly add the flour mixture in. Just mix it until combined and don’t over mix.

Once you get a good dough consistency, fold in strawberries and chocolate chips. I used a spatula for this.

Now it’s time to place them on the cooking sheet. You can use an ice cream or cookie scoop to help with this part. I just used my hands and made little balls. It was way easier for me this way than using a spoon or anything.

Then, place in the oven and bake for 10 minutes. Rotate the cookie sheet after and place back in the oven for 4-6 more minutes. Your cookies should have holden brown on their edges.

Once it’s done, remove from the oven and let them cool down… or not.

We enjoyed these cookies a little too much. I have a feeling it’ll be a recipe we make over and over again.

Let me know in the comments if you end up trying this recipe… you most definitely should!

Check out these other chocolate chip creations too:

Grilled Caprese Chicken Recipe

This is going to sound silly, but I’m so intimidated by cooking chicken.

I have this fear it’s going to be REALLY raw and it gives me the creeps. So, when I do make it, I usually bake it for a few more minutes than what a recipe calls. Any recipe that says to put it on the grill or pan, I just skip it.

Until I came across this one.

This grilled caprese chicken made me feel like I was back in Italy.

Not only was I able to grill it on the stove top, it was so good and not raw. I think this is a culinary win on my part! You should try it too.

Here’s what you’ll need:

  • 4 chicken breasts
  • 2 teaspoons of Italian seasoning
  • 2 teaspoons of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of black pepper
  • Olive oil
  • Fresh mozzarella
  • Tomatoes (I used roma, but you could use other kinds too)
  • Basil
  • Balsamic glaze
  • Parchment paper
  • Grill or griddle
  • Rolling pin

That list seems huge, but it all comes together and you probably already have a lot of the ingredients. This recipe is also a little more in depth than what I usually share, but it’s pretty easy to follow along.

First, turn on your grill or griddle to a medium heat. This way it’s warmed up after you’ve prepped.

The, beat your chicken. No really. Wrap your chicken in parchment paper and hit it with a rolling pin. You’re trying to make your chicken have an even thickness.

After it’s evened out, brush on olive oil.

Next, it’s time to season. You can either mix your seasonings together in a separate bowl (what I did) or put it on top of the chicken. I always add extra salt and pepper too. Place on the grill or griddle and let it cook for five minutes. Then flip it over for five more minutes.

Pro tip… I used a griddle. To get the grill effect, I placed a baking sheet over my chicken to keep the heat in.

While your chicken is cooking. Slice your tomatoes and mozzarella if it isn’t pre-sliced. This is also a great time to chop your basil too.

Once your chicken is finished cooking on the second side, flip it over again. Place two pieces of mozzarella on top of each chicken. Cover them back up and let the cheese melt for about two to three minutes.

After it’s melted, plate them and put the tomatoes, basil, and balsamic glaze over top.

Then enjoy!

For sides, I made broccoli and garlic-butter noodles. It tasted great and Mila even enjoyed a few bites of the chicken too. She was way more into the noodles though.

I hope you enjoy this recipe and if you give it a try, let me know in the comments!

Meatless Monday: Vegetarian Quesadillas

There’s been two things I’ve learned about myself since the COVID lockdown: I love to cook and I’m a terrible food photographer.

Some days I make these amazing recipes and try to document along the way. Then when I’m done and have already ate, I realize the pictures I’ve taken are awful. It happens and it’s life, but today you’ll be getting badly taken pictures of food and a yummy recipe.

Normally on meatless Monday’s, Mila and I fail on the breakfast part. She loves sausage and eggs, but this morning we had raspberry yogurt and Cheerios on the trampoline. I felt pretty confident tackling the rest of today’s food choices.

After a while of playing outside, we came inside to eat. As you all know, I’ve been obsessed with Pinterest lately so I followed this recipe.

The ingredients I used:

  • Sweet Potato
  • Canned Black Beans
  • Corn
  • Tomatoes
  • Avocado
  • Queso
  • Shredded Cheese
  • Tortillas

A lot of these items can be substituted. Or if you like all the main ingredients and want to make nachos or a burrito bowl, that would be really good too. We normally eat a lot of rice or quinoa, so it was a good change of pace for us.

I followed the recipe as close as I could. Instead of flipping the tortilla over on itself, I just put another one on top. It sort of looked like a Mexican pizza that Taco Bell sells. I still let each side go on the pan to make the cheese melt and get perfectly gooey. It didn’t take long to make or eat. Mila even loved it!

I dipped my pieces in salsa and sour cream. She preferred ranch. Both tasted great.

This meal could definitely be made for dinner. It’s filling and makes you feel warm. We love to go out for Mexican, but since we can’t go right now or if in the future we’d rather just stay home, I’d make this meal again.

I have no idea what’s for dinner, but fingers crossed I can keep our Meatless Monday going.