pearl year


Oyster pearl cookies


  • Vanilla Wafers 

  • White icing

  • Turquoise or teal food coloring

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


1. Tint white frosting turquoise.

2.  Pipe icing on one cookie and attach second cookie. Do not press to hard!

3. Add the pearl candy to the icing.


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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.





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

  • pinch of salt


  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.


MAKES:  12

White chocolate dipped pretzel rods


  • 12 oz white melting chocolate or white chocolate chips

  • 2 Tbsp. vegetable shortening

  • 50 pretzel rods

  • Edible white pearls


  1. Chop the chocolate into small pieces. Skip this step when using chocolate chips.

  2. Add the chocolate and vegetable shortening to a microwave-safe container.

  3. A glass measuring cup works well for this rather than a wide, shallow bowl because the chocolate is

  4. deeper in the measuring cup, making it easier to dip the pretzels.

  5. Microwave the chocolate for 30 seconds at the "LOW" setting or 50-percent power.

  6. Remove the bowl from the microwave and stir the chocolate. Continue microwaving in 30-second bursts, stirring in between, until the chocolate becomes perfectly smooth. It takes 1 1/2 to 2 minutes to microwave 12 ounces of chocolate, but this varies with different microwaves.

  7. Tilt the measuring cup slightly, making the pool of chocolate as deep as possible.

  8. Dip a pretzel rod into the melted chocolate mixture, covering no more than two-thirds of the pretzel.

  9. Lift the pretzel out of the chocolate, suspending it for a few seconds to allow excess chocolate to drip back into the cup.

  10. Hold the pretzel rod over a bowl or plate containing your choice of topping. Spin the rod slowly while sprinkling with the topping. This step is optional. Topping such as sprinkles should be added while the chocolate is still melted.

  11. Lay the chocolate-covered pretzel rod flat on a piece of wax paper. Allow about 30 minutes for the chocolate to set before packaging. Store in air-tight containers or cellophane treat bags.


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Harvest Hash Trail Mix



  • ¾ cup Butter, melted

  • ¾ cup Brown Sugar, packed

  • 2 Tablespoons Vanilla Extract



  • 1 box Rice Chex  (12 oz)

  • 1 bag Bugles (7 oz) bag

  • 4 cups Pretzels

  • 1 heaping cup Candy Corn

  • 1 heaping cup Candy Corn Pumpkins


  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 Reese's Pieces. Toss to combine.

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




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  • 4 C Bisquick

  • 3 Tbls sugar (plus extra for sprinkling)

  • 2/3  C half & half

  • 2 eggs

  • 2/3 cup dried cranberries


  1. Heat oven to 425°F.

  2. Grease cookie sheet with shortening or cooking spray.

  3. In medium bowl, stir Bisquick mix, cherries, chocolate chips, granulated 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.

  5. Pat dough out to about 2 inches high. Then, using a round biscuit cutter or the top of a drinking glass, cut out scones.

  6. Brush dough with milk; sprinkle with sugar crystals.

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


MAKES: 20-24


1.  Mix together wet ingredients (eggs, oil, milk, vanilla).

2. Add cake mix to the bowl and stir until completely blended



  • 1 yellow cake mix

  • XX eggs

  • X  C milk

  • 2 cans ready-made vanilla frosting

  • Turquoise/teal food coloring

"HOMEmade" Cupcakes

No-Bake Mint Chocolate Lasagna Dessert 


  • 1 package mint Oreos (15.25 oz. )

  • ¼ C butter (1/2 stick)

  • 8 oz. package cream cheese

  • ¼ C granulated sugar

  • 2 Tbsp heavy cream

  • 8 oz. container Cool Whip

  • 3.9 oz. package instant chocolate pudding

  • 2 C cold milk

  • 1 tsp. mint extract

  • 2-3 drops green food coloring


  1. Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.

  2. Put Oreos in a food processor and pulse into fine crumbs.

  3. In a medium sized bowl, combine melted butter and Oreo crumbs and mix well.

  4. Grease the bottom of an 8×8 baking dish.

  5. Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes

  6. In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.

  7. Stir in 1 cup of cool whip, ½ tsp. mint extract and 2-3 drops of green food coloring.

  8. Spread this mixture over the crust.

  9. Spread pudding over the cream cheese layer.

  10. Mix remaining cool whip, ½ tsp. mint extract and 2-3 drops food coloring together.

  11. Spread over the pudding layer.

  12. Top with mini chocolate chips.

  13. Refrigerate for 30 minutes before serving.




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strawberry Cheesecake chocolate cups


Cookie Cup​

  • 3/4 C butter, room temperature

  • 1 C sugar

  • 1 egg

  • 1 tsp. vanilla extract

  • 1 1/4 C all purpose flour

  • 1/2 C cocoa

  • 1 tsp. baking soda

  • 2 tsp. cornstarch

Cheesecake Filling

  • 12 oz. cream cheese, room temperature

  • 2 1/4 C powdered sugar

  • 5 Tbsp. strawberry puree


1. Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees. 

2. Cream butter and sugar together for 5-7 minutes, until light and fluffy. Add the egg and vanilla and beat well until well combined. 

3. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick. 

4. Make balls of about 2 Tbsp. of dough. Press  dough in the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. 

5. Bake for 10-12 minutes. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren't cupped enough to add filling, use the underside of a measuring tablespoon to press the center down a bit. 

6. Once cookies have cooled, make the cheesecake filling. 

7. Combine the cream cheese, powdered sugar. Add the strawberry puree a tablespoon at a time until you have the right consistency and flavor, mixing until smooth between each addition. Pipe the cheesecake filling into the cookie cups and top with a fresh strawberry. 

8.  Cookie cups should be refrigerated until served. 

MAKES: 16-18


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Salted caramel brownie cookies


  • 1 dark chocolate box brownie mix (13x9 pan size) 

  • ¼ C butter, melted 

  • 1 egg 

  • 4 oz. cream cheese, softened 

  • 1 bag Dove Sea Salt Caramel Dark Chocolate candies (8.5 oz.) 

  • coarse ground sea salt 


1. Beat together the dry brownie mix, melted butter, egg, and softened cream cheese until a soft dough forms. 

2. Refrigerate the dough for 30 minutes.

3. Roll into 30 even balls. 

4. Bake on a baking sheet at 350 degrees for 10 minutes.

5.Remove from the oven and let sit on the pan for 2 minutes before removing to parchment lined counter. 

6.Press an unwrapped candy bar on the top of each warm cookie. Let sit for 5-10 minutes for the chocolate to soften.

7.Sprinkle with sea salt. Let set completely before storing in a sealed container.  




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Oatmeal Cookie 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 quick or old fashioned oats, 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. Cool completely in pan on wire rack. Cut into 15 bars.




gingerbread Sugar Cookie bars



  • 2 C all-purpose flour 

  • 1 tsp. baking soda 

  • ½ tsp. salt 

  • 1 tsp. ground ginger 

  • 1 tsp. ground cinnamon 

  • ¼ tsp. ground nutmeg 

  • ⅛ tsp. ground cloves 

  • ½ C butter melted, cooled 

  • ½ C granulated sugar 

  • ½ C brown sugar 

  • ¼ C molasses (unsulphered) 

  • 1 egg 

  • 1 tsp. vanilla extract 


  • ½ C butter softened 

  • 8 oz. cream cheese softened 

  • 3½ C powdered sugar sifted 

  • ½ tsp. vanilla extract 

  • purple or navy food coloring 

  • Sprinkles 


For the dough: 

1. Preheat oven to 350 degrees  and grease a 9x13 inch baking pan (I used a metal pan) with cooking spray. 

2. In a medium mixing bowl, whisk all dry dough ingredients together. Set aside. 

3. In the bowl of an electric mixer fitted with the paddle attachment, mix melted butter, sugars, and molasses together until well combined.

4. Add the egg and vanilla until smooth. 

5. Add in the dry ingredients a little at a time and mix until combined. Spread the dough evenly into the bottom of the pan and bake for 15-17 minutes.

6. Set pan on a cooling rack and allow to cool completely before frosting. 


For the Frosting: 

1. Beat butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until there are no lumps.

2. Sift in the powdered sugar and beat until smooth.

3. Mix in the vanilla and then a tiny bit of purple or navy food coloring to make it more white. Get the air bubbles out by setting the mixer to stir and allow to mix for 1-2 minutes. 

4. Spread the frosting over the cooled bars and add the sprinkles. Store covered in the fridge. 




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candy cane marshmallow pops


  • Large marshmallows 

  • Mini candy canes 

  • Melted chocolate (chocolate chips or melting chocolate)

  • Candy canes, crushed


  1. Stick a mini candy cane into the large marshmallow. 

  2. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. 

  3. 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. 



Photo By: Liv Life 

  • chocolate crinkle cookies


    ½ C oil 

    4 oz. unsweetened chocolate, melted 

    2 C sugar 

    4 eggs 

    2 tsp vanilla 

    2 C flour 

    2 tsp baking powder 

    ½ tsp salt 

    1 C confectioner’s sugar 


    1. Blend oil, melted chocolate and sugar.

    2. Add 1 egg at a time; mix well.  

    3. Add vanilla.

    4. Mix all dry ingredients together in separate bowl.  Add to batter.  

    5. Chill dough several hours or overnight.

    6. Drop tsp of dough into confectioner’s sugar; roll and shape into balls.  

    7. Place 2” apart on greased cookie sheet.  

    8. Bake at 350 degrees for 10 minutes.

    MAKES: 30 cookies

  • 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 and nuts if desired. 

    4. Spread on greased 9x13 pan. Bake at 350 for 20 minutes, or until lightly golden brown on top.

    MAKES: 24

    Source: // Photo by:

  • funfetti cookie bars


    • 1 pouch (1 lb 1.5 oz) sugar cookie mix

    • 1 box (15.75 oz) white cake mix

    • 3 large eggs

    • 1 C (2 sticks) melted butter

    • 1 tsp. vanilla extract

    • 3 Tbsp. rainbow sprinkles

    • Frosting:

    • ½ C butter, softened

    • 1 ½ C powdered sugar

    • 2-4 Tbsp. milk (I use 4 Tbsp. heavy cream)

    • ¼ tsp. almond extract

    • additional sprinkles for garnish


    1. Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray or line it with parchment paper. Set aside. 

    2. In large mixing bowl, combine the dry sugar cookie mix, dry cake mix, eggs, melted butter, and vanilla extract. Beat with a handheld blender until combined. About 1 minute. 

    3. Add in the sprinkles and very gently (so the colors don't bleed) stir in the sprinkles using a wooden spoon or spatula. Dump the batter into the prepared baking dish and spread out evenly. It helps if you drop it all over the baking dish, instead of just one big pile. Use your hands to help spread it out. 

    4. Cook for 30-32 minutes. Edges will be golden brown and the center will look done and slightly puffy. Let cool completely, about 1 hour. 

    5. To make frosting: Use a handheld blender and beat the butter in a mixing bowl until creamy. Add in the powdered sugar, almond extract, and start with 1 tablespoon milk. Blend together and add additional milk until you get a spreadable consistency. They higher fat milk you use, the more you may need. If you use skim or 1% milk you will need less of it. 

    6. Spread the frosting over the cooled cookie bars. Sprinkle some additional sprinkles over top the frosting. Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature, until you serve them. 

    MAKES: 24

     Source & Photo:

  • red velvet brownies


    • 1 box (17.6 oz) brownie mix plus ingredients on box

    • 1 box (15.25 oz) red velvet cake mix

    • ¼ C oil

    • 1 egg

    • ¼ C milk


    1. Preheat oven to 350 degrees. Line a 9x13 baking dish with foil, grease it and set aside.

    2. In a large bowl, make the brownie mix according to package instructions.

    3. Spread brownie batter onto the bottom of the 9x13 pan in an even layer. Set aside.

    4. Wash the bowl and mix together the red velvet cake mix, oil, egg and milk and mix until completely incorporated. Batter will be thick.

    5. Spoon onto brownie layer randomly and swirl very gently with a butter knife in different directions.

    6. Bake for 22-28 minutes or until a toothpick comes out almost clean with a small amount of batter on it.

    7. Allow brownies to cool completely before cutting into them.

    MAKES: 24

    Source & Photo: mandysrecipeboxblog

  • haman's ears


    • 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.


    MAKES: 80 cookies

  • 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 9×13-inch baking dish.

    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.)

    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.

    MAKES: 24

    Source & Photo:

  • 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. Divide into sandwich ziplock bags.

     MAKES: 20 servings

    Source & Photo:

  • 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. Sprinkle the tops of the batter with the remaining chocolate chips and the coarse sugar. Bake in the oven for 7 minutes at 425°F then reduce the heat to 375°F and bake for 15-20 min.

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

    MAKES: 12 muffins

    Source & Photo:

  • m&m blondie bars


    • ½ C butter, softened

    • 2 C brown sugar

    • 2 eggs

    • 1 tsp. vanilla

    • 1 tsp. salt

    • 2 tsp. baking powder

    • 2 C flour

    • 1 ½ C M&M candies, divided


    1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.

    2. Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again.

    3. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 C of the M&M candies by hand. Spread the batter in the prepared dish. Sprinkle the top with the extra ½ C candies.

    4. Bake for 22-25 minutes. Let the cookie bars cool completely before cutting into squares.


    NOTES: Do not over bake these brownies. They will seem under done and under baked when you pull them out. Let them sit on the counter for at least 2-3 hours before cutting into them.


    MAKES: 24

    Source & Photo:

  • smores snack mix


    3 cup Honey Teddy Graham cookies

    3 cup mini marshmallows

    1.5 cups milk chocolate chips


    1. Combine all ingredients in a  bowl.

    2. Divide into sandwich ziplock bags.

    MAKES:  12 servings

    Source & Photos:

  • 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.

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