I absolutely LOVE pina coladas, and this pie satisfies my every need! It's a no-bake recipe and super easy!

Graham Cracker Crust
1⅓ cup graham cracker crumbs
¼ cups granulated sugar
8 tbsp butter, melted

Filling
1 cup heavy whipping cream
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp rum extract
½ tsp clear vanilla extract
20 oz can crushed pineapple, very well drained
1 cup sweetened shredded coconut

Combine the ingredients for the crust in a small bowl. Use a fork to combine.
Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
Place in refrigerator while preparing the filling.
Whisk heavy whipping cream in a mixer until stiff peaks form.
Remove from bowl and chill.
Beat cream cheese until smooth and fluffy.
Beat in sugar and extracts until combined.
Fold in whipped cream, pineapple, and coconut,.
Spoon into prepared crust and smooth top with an offset spatula.
Cover and refrigerate for at least 4 hours.
Top with whipped cream and toasted coconut if desired. 

 I was a girl scout when I was younger and it was always fun yet a lot of hard work to sell cookies. At least they were affordable back in my day! I love supporting my local girl scouts, but I was shocked when I saw the prices this year! Almost six dollars for a box! Are they raising money to get every member a new iPhone this year or something! Outrageous! Call me cheap, but I'd rather make my own treats that taste exactly the same for a fraction of the price!

1/2 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/2 cup sugar
Pinch of salt
2 cups chocolate chips (semi-sweet or milk)
1 cup sweetened shredded coconut
3/4 cup Kraft caramel bits (or about 18 square caramels, cut in half)
1 can (14 ounces) regular or fat-free sweetened condensed milk

Line a 9x13” pan with foil and spray with cooking spray. The foil is optional, but helps aid in removing these from the pan.
Preheat oven to 350°F.
Beat butter in a stand mixer until smooth.
Mix in flour, sugar, and salt. Beat until the mixture is crumbly. It’s done mixing when you can press it together between your fingers and it sticks together. (You can use a hand mixer but it will take a really long time to come together, FYI.)
Press into the bottom of the prepared pan. Bake for 10 minutes.
Remove hot crust from the oven and sprinkle with chocolate chips, coconut, and caramels. 
Pour sweetened condensed milk evenly over the top.
Bake for 25-30 minutes until golden around the edges.
Cool completely before cutting.
Store in an airtight container for up to 4 days.
​These can be frozen in a single layer in a resealable plastic bag or plastic container.

 These delectable treats are perfect for picnics and on the go since you can just eat them without a plate or fork!

Graham Cracker Crust
2 1/4 cups finely crushed graham crackers
3 Tbsp granulated sugar
7 Tbsp salted butter, melted

Cheesecake
4 (8 oz) pkg cream cheese, softened
1 1/2 cups brown sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream


Caramel Sauce
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream
Sea salt, for sprinkling


Preheat oven to 350 degrees. Line cupcake pan with cupcake liners; set aside.
Whisk together crushed graham crackers and granulated sugar in a mixing bowl. Add in melted butter and mix until mixture is evenly coated with butter. Scoop about a heaping tablespoon of mixture into each of the 24 paper-lined cupcake pan. Press crust into the cup using the bottom of a glass to create an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling.
In a small mixing bowl, whisk together brown sugar with flour until well combined. In another bowl, beat softened cream cheese with electric mixer on low speed. Add flour mixture and continue beating low speed until combined. Mix in eggs one at a time, blending on low speed, each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Release air bubbles on the mixture by tapping bowl against the counter top for several times.
Spoon cheesecake mixture among the prepared crusts, filling each cup nearly full. Bake in preheated oven for 20 to 23 minutes, or until set but with centers still slightly jiggly. Do not over-bake (when tops begin to crack, the cheesecakes are starting to become over-baked). Remove cheesecakes from the oven and allow to cool for 1 hour. Then, loosely cover with plastic wrap and transfer to refrigerator and chill for 2 hours to completely set.
While waiting for the mini cheesecake to chill, prepare the caramel sauce. Heat sugar and water on a heavy-bottomed 3 quart saucepan over moderately high heat, stirring constantly to dissolve sugar. Stop stirring once mixture starts to boil and let it boil until it reaches a dark amber color. Immediately add butter once mixture reaches a dark amber color, and whisk until butter has melted then remove from heat. Let mixture cool for 5 seconds then carefully pour in cream, whisking until bubbles have subsided and mixture is smooth. Cool caramel for a few minutes before spooning over the mini cheesecakes. Sprinkle top with sea salt before serving.

   What an awesome read! I was completely absorbed reading this book! The storyline is original , the action is plentiful and the characters are very well developed. I loved the snarky humor threaded throughout and how everything is kept somewhat lighthearted and fun during the whole book! With tons of magic, some shifters, a lot of drinking and a few spicy scenes that melted the frost off the windows, this book had a little bit of everything that I desired! Absolutely fun and captivating! I can't wait to read the sequel!!

*I received an ARC in exchange for my honest opinion!

 This heavenly cake is moist, yet light and springy. And...believe it or not- completely FAT FREE! So indulge yourself and eat as much as you'd like!!

1 3/4 cups superfine sugar (or regular granulated sugar, blended in a processor)
1/2 teaspoon salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon lemon extract (or other extract of your choice)
1 1/2 teaspoons cream of tartar
1/2 cup whipping cream + 2 teaspoons confectioners’ sugar + fruit (optional for garnish)


Preheat oven to 350° and pull a 10″ tube pan out of the cupboard… do NOT grease it.
In a medium bowl, sift half of the superfine sugar with the salt and the cake flour.  
Set the remaining sugar aside.
In a large bowl, whisk the egg whites, water, lemon extract, and cream of tartar for about 2 minutes (until frothy).  
Then use a hand mixer or a stand mixer, beating on medium speed while slowly sifting in the reserved sugar.  
Continue beating until the mixture reaches medium peaks.
Sift enough of the flour mixture on top of the mixture to dust the top of the foam.  
Using a spatula, gently fold flour in.  
Continue until all of the flour mixture is incorporated- this should take about 5 sets of sifting and gently folding.
Carefully spoon mixture into the ungreased tube pan.  
Bake for 30 minutes, checking with a toothpick to see if it’s done.
Cool upside down on cooling rack for at least an hour.  
Run a sharp knife around the edge of the pan to loosen the cake from the sides to help remove cake.
Garnish the top with your desired toppings and enjoy!

  These scrumptious little bars are an explosion of heavenly flavor! Rich cheesecake gets swirled with sweet cherries in these delightful Cherry Cheesecake Bars!!

FOR THE CHERRY SWIRL:
2 cups cherries, pitted
2 tablespoons granulated sugar
2 teaspoons cornstarch
juice of 1/2 medium lemon

FOR THE CRUST:
10.5 ounces graham cracker crumbs
10 tablespoons unsalted butter, melted
2 tablespoons firmly packed light or dark brown sugar

FOR THE FILLING:
16 ounces cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs
juice of 1/2 medium lemon

TO MAKE THE CHERRY SWIRL:
Combine the cherries and sugar in a medium saucepan.
Bring to a boil, stirring frequently.
Then decrease heat and allow to simmer for 5 minutes.
Stir in the cornstarch and lemon juice.
Cook for 2 or 3 minutes, or until thickened.
Set aside to cool.

TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
Combine the cookie crumbs, butter, and brown sugar until thoroughly combined.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake 10 minutes. Set aside to cool slightly.

TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, eggs, and lemon juice until thoroughly combined and smooth.
Pour onto the partially baked crust, and spread evenly.
Transfer the cooled cherry mixture to a blender or food processor.
Process until there are no large pieces of cherries remaining.
The mixture should be pourable.
Spoon the cherry mixture over the top of the filling. You’ll want to cover it well with small spoonfuls of the mixture.
Use a thin knife to swirl the cherry mixture into the filling.
Bake 30 to 35 minutes, or until the bars are set and a pick inserted into the center comes out clean.
Cool to room temperature. Then cover and refrigerate at least 6 hours before serving.

 These are so yummy and can be used it so many different ways! Throw them on a salad, garnish desserts or just eat them as a sweet snack!

1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 Tablespoon ground cinnamon
1 teaspoon salt
1/8 teaspoon cayenne
4 cups (12 ounces) pecans halves, unsalted
1 egg white, whisked

​Preheat oven to 300 degrees F.
Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag. Toss or whisk until evenly combined. Set aside.
In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined.
Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.)
Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.

 These are so delicious, they taste like they just came out of the bakery!!

2/3 cup flour
5 1/2 cups shredded sweetened coconut
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)

Preheat oven to 350°F. Line cookie sheets with parchment paper or baking mats.
Stir flour, coconut, and salt.
Stir in sweetened condensed milk and both extracts. 
Drop 2 tablespoon balls of dough onto the prepared cookie sheets.
These do not spread so you can crowd them close together.
Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden.
Cool completely before eating or dipping.
To dip:
Melt chocolate according to package directions.until it’s melted and smooth.
Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother.
Dip the bottoms or tops of each macaroon in chocolate. Let dry.
Don’t refrigerate or you’ll get the condensation marks!

 I absolutely LOVE this recipe! It's so delectable and if you love Oreos, you'll be sure to love this one too!

1 package Oreos
8 oz Cream Cheese (softened)
½ cup Margarine or butter
1 cup powdered sugar
1 large container cool whip (16 ounces)
2 boxes INSTANT white chocolate or vanilla pudding
3 cups milk
1 tsp. vanilla

Crush ⅔ package of Oreos and place in the bottom of a 9x13 pan. Set aside.
Mix cream cheese and margarine (or butter) until smooth.
Mix in powdered sugar and fold in whipped topping. Set aside.
In a separate bowl mix pudding, milk and vanilla.
Fold this mixture in with the cream cheese mixture.
Pour over crumb mixture.
Sprinkle with the reserved crushed Oreos.
​Let set for a few hours and keep refrigerated until ready to serve.

 These are so colorful and fun to make! Kids absolutely love them...and well.. adults love them too!

2 1/2 c. Old Fashioned Oats (No not use quick oats!!)
1/2 c. Rice Krispies
1/4 c. Unsweetened coconut
1/2 c. M&M minis, plus more for top
1/2 c. brown sugar
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. Coconut oil, melted
1/4 c. honey
1/2 tsp. vanilla

Preheat oven to 350 degrees F.
Toast dry oats for 10 – 15 minutes, stirring half way, until lightly golden.
Line a 13×9 pan with parchment paper, and spray with cooking spray.
Mix together dry ingredients, then stir in wet. Press into prepared baking dish and bake for 18 minutes.
Let cool and cut them into rectangles!