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pearl year

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cupcakes w/pearl sprinkles


  • 2  box white  cake mix

  • 2 cans ready-made vanilla frosting

  • Turquoise/teal food coloring

  • White sprinkles and/or white Sixlets


  1. Prepare and bake cupcakes according to packaging.

  2. Allow cupcakes to cool.

  3. Tint frosting turquoise and frosting cupcakes

  4. Sprinkle with "edible pearls"


applesauce muffins


  • 1 C butter, softened

  • 2 C granulated sugar

  • 2 eggs

  • 1 tsp. vanilla extract

  • 2 C unsweetened applesauce

  • 4 C all purpose flour

  • 2 tsp. baking soda

  • 2 tsp. ground cinnamon

  • 1 tsp. allspice

  • 1/2 tsp. ground cloves


1. In a mixing bowl, cream butter and sugar.

2. Add eggs and vanilla extract; mix well. Stir in applesauce. 

3. In a separate bowl, combine flour, baking soda, cinnamon, allspice, and cloves. Stir into sugar mixture until just combined.

4. Divide batter evenly between 24 muffin cups , filling each about 3/4 full. 

5. Back at 350 degrees for 25 minutes or until a wooden pick inserted into the enter comes out clean. 

6. Let stand in baking pa 5 minutes. 

7. Remove muffins from pan and place on a wire rack to cool.




oyster pearl cookies


  • 2 boxes of Vanilla Wafers

  • 2 cans ready-made vanilla frosting

  • Turquoise/teal  food coloring

  • Round white coated chocolate candy (Sixlets: can be found at Wal-Mart & Hobby Lobby in large bags)


  1. Tint frosting.

  2. Use a piping bag to pipe frosting  on one cookie and attach second cookie. Do not press too hard.

  3. Add the “pearl” candy to the icing.



sweet & salty cereal bars


  • 4 C multi grain cheerios

  • 1 C m & m's

  • ½ C semisweet chocolate chips

  • 1 C pretzel sticks, broken into pieces

  • 1/3 cup packed light brown sugar

  • ½ C light corn syrup

  • 1 Tbsp. unsalted butter


  1. Line an 8-x-8-inch baking pan with aluminum foil. Spray with nonstick spray and set aside.

  2. In a large bowl, combine cheerios, m & m's, chocolate chips and broken pretzel sticks.

  3. In another heatproof bowl, combine brown sugar, corn syrup, and unsalted butter. Heat in the microwave until boiling and sugar is melted. Remove from the microwave and let cool for a couple of minutes. Pour over the cereal mix and stir gently to combine. Press into the prepared baking pan and refrigerate for 1 hour before cutting into squares.


Source & Photo:


chewy molasses ginger cookies


  • 1 ½ C butter, softened to room temperature (not melted!*)

  • 2 C granulated sugar

  • ½ C molasses

  • 2 eggs

  • 4 C all-purpose flour

  • 4 tsp. baking soda

  • 2 tsp. ground cinnamon

  • 2 tsp. ground ginger

  • 1 tsp. ground cloves

  • 1 tsp. salt


  1. Preheat oven to 375 degrees.

  2. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

  3. In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be.  Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.

  4. Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it.  Then refrigerate dough for 30-60 minutes, until it is completely chilled.

  5. Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated.

  6. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will probably crack more while cooling.)

  7.  Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.

MAKES: 40 cookies

Source & Photo:


harvest hash



  • ¾ C butter, melted

  • ¾ C brown sugar, packed

  • 2 Tbl.  vanilla extract



  • 1 box Rice Chex  (12 oz)

  • 1 bag Bugles (7 oz) bag

  • 4 C pretzels

  • 1 heaping cup candy corn

  • 1 heaping cup candy corn pumpkins

  • 1 heaping cup of M&Ms (no Reeses pieces or peanut M&Ms, please)


  1. Preheat the oven to 275°F.

  2. Melt the butter in the microwave in medium bowl or measuring cup.

  3. Add the brown sugar and vanilla extract and whisk well until combined and dissolved.

  4. In a VERY large bowl, add the Chex cereal, pretzels and Bugles.

  5. Pour the sauce over the cereal mixture and toss gently until evenly coated.

  6. Line two large baking sheets with parchment paper.

  7. Divide mixture on the two baking sheets and spread in even layers.

  8. Bake for 45 minutes, stirring every 15 minutes.

  9. Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and M&Ms. Toss to combine.

  10. Divide into small zip lock bags for easy distribution.


MAKES: 24 bags

Source & photo :


pumpkin bread muffins


  • 3 C Sugar                                                                  

  • 4 eggs, beaten                              

  • 1 C melted Butter                                       

  • 2/3 C water                                                 

  • 2 C pumpkin                   

  • 1½ tsp. Salt

  • 1 tsp. Vanilla

  • 1 tsp. Cinnamon

  • 1 tsp. Nutmeg

  • 2 tsp. Baking Soda

  • 3 ½ C Flour


  1. Preheat oven to 350 degrees. Mix in order given.  Pour in lined muffin pans.  Bake for the following amount of time 20 mins.

MAKES:  Approx. 30


taco chex mix


  • 4 C Chex cereal

  • 4 C oyster crackers

  • 4 C Cheez-Its

  • 4 C butter spindle pretzels

  • 1/3 C canola oil

  • ¼ C taco seasoning mix 


  1. Preheat oven to 250 degrees.

  2. Double line a paper bag.

  3. Pour cereal, crackers and pretzels into paper bag. Top with taco seasoning and oil. Fold top of bag down and shake until mixed well.

  4. Pour snack mix onto two large baking sheets (with sides). Bake at 250 degrees for 1 hour, stirring every 15 minutes.

  5. Cool. Use a 1/2 C measuring cup to divide into zipper sandwich bags.

MAKES: 32-1/2 C servings

Source & Photo:


bisquick cranberry scones


  • 4 C Bisquick

  • 6 Tbls sugar (plus extra for sprinkling)

  • 2/3 C half & half

  • 2 eggs

  • 2/3 C dried chopped cranberries


  1. Heat oven to 425°F.

  2. Grease cookie sheet with shortening or cooking spray.

  3. In medium bowl, stir Bisquick mix, cranberries, sugar, half & half and egg until soft dough forms.

  4. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Divide dough in half--into 2 balls.

  5. Pat dough balls out to about 2 inches high. Then, using a knife to cut circle into 8 slices (pie style) but keep the circle together--don't separate pieces.

  6. Brush dough with milk; sprinkle with sugar crystals (or regular sugar).

  7. Bake 12 to 15 minutes or until golden brown.

MAKES: 16 mini scones


candy cane mallo pops 


  • Large marshmallows

  • Mini candy canes

  • Melted chocolate (we use Trader Joe's Dark Chocolate block)

  • Candy canes, crushed


Stick a mini candy cane into the large marshmallow.  Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane.  Place on a waxed paper lined baking sheet and allow to set.  

Note: I found that using food handling gloves helped with this project as the candy cane can get a bit sticky.



candy cane marshmallow pops.jpg

oatmeal raisin bars


  • ½ C (1 stick) plus 6 tablespoons butter, softened

  • ¾ C firmly packed brown sugar

  • ½ C granulated sugar

  • 2 Eggs

  • 1 tsp. vanilla

  • 1 ½ C all-purpose flour

  • 1 tsp. Baking Soda

  • 1 tsp. ground cinnamon

  • ½ tsp. salt (optional)

  • 3 C Oats (quick or old fashioned, uncooked)

  • 1 C raisins


  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

  2. Add eggs and vanilla; beat well.

  3. Add combined flour, baking soda, cinnamon and salt; mix well.

  4. Add oats and raisins; mix well.

  5. Press dough onto bottom of ungreased 13 x 9-inch baking pan.

  6. Bake 30 to 35 minutes or until light golden brown.

  7. Cool completely in pan on wire rack. Cut into bars. 

MAKES:  24


chocolate chip cookie bars


  • 1 C butter or margarine, at room temperature 

  • 1 C brown sugar

  • ¾ C white sugar

  • 2 tsp. vanilla 

  • 2 eggs

  • 3 C flour

  • ¾ tsp. salt

  • ¾ tsp. baking soda

  • 1 C chocolate chips (or more if desired)


  1. Cream butter, sugars, and vanilla together. Add in eggs. 

  2. Stir in flour, salt and baking soda until combined. 

  3. Gently fold in chocolate chips.

  4. Spread on greased 9x13 pan.

  5. Bake at 350 for 20 minutes, or until lightly golden brown on top.


Source & Photo:


snickerdoodle cookies


  • ½ C butter, softened

  • ½ C shortening

  • 1 ½ C white sugar

  • 2 eggs

  • 2 ¾ C all-purpose flour

  • 2 tsp. cream of tartar

  • 1 tsp. baking soda

  • ¼ tsp. salt

  • 2 Tbsp. white sugar

  • 2 tsp. ground cinnamon


  1. Preheat oven to 400 degrees.

  2. Cream together butter, shortening, 1 ½ C sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt.

  3. Shape dough by rounded spoonfuls into balls.

  4. Mix the 2 Tbsp. sugar and the cinnamon. Roll balls of dough in mixture.

  5. Place 2 inches apart on ungreased baking sheets.

  6. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.


Source & Photo:


fruit & Cheese kabobs


  • Assortment of fresh fruit

  • Cheese cut into cubes

  • Wooden skewers


Alternate fruit and cheese cubes on the wood skewers.

SUGGESTIONS: grapes, strawberries, pineapple and melons seem to "hold" best.



banana Muffins


  • 1/3 C melted butter

  • ½ C sugar

  • 1 egg

  • 1 tsp. vanilla

  • 1 ½ Tbsp. strong coffee

  • 4 ripe bananas

  • 1 ½ C flour

  • 1 tsp. baking soda


  1. Preheat oven to 350 degrees.

  2. Mix first 6 ingredients together.

  3. Then add the flour, baking soda and salt – do not over mix.

  4. Pour batter into muffin tins and bake for 20 minutes or until very light brown. Do not overcook.



chocolate chip Muffins


  • 2 ¾ C all-purpose flour

  • 1 Tbsp. baking powder

  • 1 ¼ tsp. baking soda

  • ½ tsp. salt

  • ½ C unsalted butter, melted and cooled

  • 1 ¼ C sugar

  • 3 large eggs

  • ½ C milk

  • 3 tsp. vanilla

  • 2 C semi-sweet chocolate chips


  1. Pre-heat the oven to 425°F.

  2. Using cooking spray coat the muffin pan. Make sure that the whole top is covered, not just the part that the batter goes into. Place paper muffin/cupcake liners into the muffin pan.

  3. Combine dry ingredients in a medium bowl and mix with a whisk so that everything is well combined. Stir in 1 ¾ C of the chocolate chips.

  4. In a separate bowl combine all the wet ingredients, making sure the eggs are well incorporated as well.

  5. Pour the wet ingredients into the dry and stir until just combined. IMPORTANT: If you stir too much the muffins will become too dense and more like a puck. You want the muffins to be fluffy and moist just stir everything until the dry ingredients just combine with everything. Scoop out the batter evenly into each section of the muffin pan.

  6. Sprinkle the tops of the batter with the remaining chocolate chips and the coarse sugar.

  7. Bake in the oven for 7 minutes at 425°F then reduce the heat to 375°F and bake for 15-20 min.

  8. Once the muffins are finished baking cool in the muffin pan for 5-10 minutes.


MAKES: 12 muffins

Source & Photo:


sugar cookie bars



  • 2 ½ C bread flour (or all-purpose flour is fine)

  • ½ tsp. baking powder

  • ½ tsp. salt

  • ½ C butter, softened

  • 1 C granulated sugar

  • 1 egg

  • 1 ½ Tbsp. sour cream

  • 1 tsp. vanilla extract


  • 1 can of store-bout vanilla frosting

  • Several drops of food coloring (optional)


  1. Preheat oven to 375 degrees and grease a walled cookie sheet (12 " x 16").

  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.

  3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)

  4. Add egg and combine well.

  5. Add sour cream and vanilla and mix until completely blended.

  6. Slowly add the flour mixture and stir until well combined.

  7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.) Or use a cylinder/glass "to roll" it out evenly.

  8. Bake 17-20 minutes, or until edges become lightly golden.

  9. Set aside to cool completely.​

  10. Frosting:  Add food coloring until desired color. Frost your cooled cookie bars evenly.


Source & Photo:


haman's ears cookies


  • 2 sticks of butter

  • 2 C sugar

  • 2 large eggs

  • 2 tsp. vanilla

  • 4 tsp. baking powder

  • 4 C flour

  • Apricot preserves for filling


  1. Cut butter into the sugar. Blend thoroughly. Add eggs and vanilla, blending thoroughly. Add baking powder and flour 1/2 cup at time, blending thoroughly between each. (It may feel tough at the end, but try to get it all blended in...)

  2. Put batter in fridge overnight or for a few hours.

  3. Roll it out about ¼” thick and cut circles using cookie/biscuit cutter or a drinking glass. You want your circles to be at least 3” wide. 

  4. Put about a teaspoon of preserves in the center of the circle and fold the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. I also kind of crimped the corners to seal the filling in.

  5. Bake at 375 degrees for 10-15 minutes, until just turning golden brown. Like shortbread, you don't want to overcook these.



smore snack mix


  • 6 C Honey Teddy Graham cookies

  • 6 C mini marshmallows

  • 3 C milk chocolate chips


  1. Combine all ingredients in a  bowl.

  2. Divide into sandwich ziplock bags.

MAKES:  24 servings

Source & Photos:

rice krispies treats


  • 3 Tbls. butter

  • 1 package (10 oz, about 40) large marshmallows OR 5 

  • 6 C Rice Krispies cereal


  1.  In large saucepan melt butter over low heat.

  2. Add marshmallows and stir until completely melted. Remove from heat.

  3. Add  cereal. Stir until well coated.

  4. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

  5. Cool. Cut into 2-inch squares. 

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.



Source & Photo:


valentine's day mix


  • mini pretzels

  • popcorn (air-popped--no butter or topping just plain popcorn)

  • corn or rice chex cereal

  • Valentine colored M&Ms

  • red or pink sprinkles

  • white or pink candy melts


  1. In your largest bowl, or a large roasting pan, mix all ingredients except the M&M's , sprinkles and candy melts. Do not over fill your dish, you will need room to toss the ingredients together.

  2. Melt white candy melts (or white chocolate) in a microwave safe dish (at 50% power) in 30 second intervals until almost melted. Stir until completely melted and smooth. Pour the melted chocolate over the dish of snacks and then stir, stir, stir! It's up to you if you want the mix to be totally coated, or lightly coated (depending on the amount of melted chocolate you use).

  3. When the snacks are evenly coated, pour entire mixture out onto a baking sheet (or two if needed).

  4. Immediately (while the coating is still warm and melty) add sprinkles and M&M's.  They will stick to some of the clusters as the white chocolate cools (this is a good thing).

  5. If desired, melt another color of candy melts (in this case, I used pink), and drizzle the colored candy melts over the snack mix as it cools.  This will add a bit more color.

  6. Allow snack mix to cool and chocolate (and candy melts) to set up (about 30 minutes).  Once cool, break apart as needed and store in an airtight bag or container. Party mix with popcorn in it will remain fresh tasting about 2-3 days, and a bit longer without popcorn

Source & Photo:  glorious


ranch snack mix


  • 5 C rice cereal such as Rice Chex cereal 

  • 5 C pretzels

  • 3 C cheese crackers

  • 2 C oyster crackers

  • 4 1/2  Tbls. unsalted butter, melted

  • 1 ounce ranch seasoning dry powder

  • 2 tsp. mustard powder

  • 1/4 C grated parmesan

  • 1/2 Tbls. dried parsley flakes


  1. Preheat oven to 300 degrees F.  Line a large rimmed cookie sheet with parchment paper. 

  2. In an extra large mixing bowl, combine rice cereal, pretzels, cheese crackers, and oyster crackers.  Gently toss with large slotted spoons.  

  3. Melt butter in microwave and toss together with mixture in bowl.

  4. Combine ranch seasoning powder, mustard powder, grated parmesan, and dried parsley.

  5. Sprinkle over mixture then gently toss together.

  6. Pour mixture evenly over prepared pan. Bake in oven 30 minutes, tossing mixture halfway through baking.

  7. Allow to cool complete and separate into zip lock bags.


Source: & photo


kettle corn


  • ½ C popcorn

  • 1/3 C oil

  • ½ C sugar

  • ½ -1 tsp. flake salt/kosher salt


  1. Using a large stock pot, pour in oil and turn burner on high to medium/high heat. (Temperature varies on how your stove heats. You want it to be pretty hot, but not so much that you burn the kernels or the sugar.) Also, throw in 2-3 kernels. Cover with a lid. Once the kernels have popped, you know your oil is at the right temperature.

  2. Sprinkle the sugar over the oil. Then, add the popcorn.

  3. Cover with the lid again. Once you've put on the lid, lift the pot slightly and swish the pot around several times to help the sugar dissolve—this way the sugar doesn't burn.

  4. Once the popcorn starts popping, you will want to occasionally (and carefully) shake/swish the pot to avoid burning.

  5. After the popping slows, remove from heat and dump into a large bowl. While the popcorn is still hot, sprinkle salt on the corn and stir it to evenly disperse the salt.

  6. Allow to cool and then divide into sandwich ziplock bags.

MAKES: 12 baggies


sand pudding cups


  • Vanilla wafers

  • Instant vanilla pudding

  • Drink umbrellas 

  • Clear cups 


  1. Put vanilla wafers in zip lock bag and crush with rolling pin.

  2. Prepare vanilla pudding according to box instructions.

  3. Put a layer of "sand" in the bottom of the cup. Then, spoon in pudding and top with another layer of crushed wafers.

  4. Add umbrella.

MAKES: 6 cups

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