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Strawberry Blueberry Cheesecake Dip

Angie — Fri, 25 Jul 2025 11:04:44 +0000

Who needs to fuss with a full cheesecake when you can whip up this Strawberry Blueberry Cheesecake Dip in just 10 minutes? It’s light, fluffy, bursting with fresh berries, and tastes just like creamy cheesecake — no oven required. Serve it with graham crackers, vanilla wafers, or even fresh fruit for a summer party snack that disappears fast!

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We love pulling this out when friends stop by or for family movie nights. It’s light, cool, and pairs beautifully with crunchy graham crackers, vanilla wafers, or even slices of apple. Plus, the pops of strawberry and blueberry make it extra festive for the 4th of July or any summer get-together.

This easy dip is basically everything you love about cheesecake, creamy, sweet, and a little tangy, but with a fraction of the work. It’s made with simple ingredients you probably already have on hand and comes together in just one bowl.

My best friend just eats it straight off the spoon. It’s safe to say this recipe is a hit.

Why You’ll Love This Recipe

Tastes like cheesecake without the hassle: No baking, water bath, or waiting overnight, just mix and enjoy.
Light, creamy, and fruity: A cool, refreshing treat perfect for hot days.
Ready in minutes: From bowl to table in about 10 minutes.

Ingredients For Strawberry Blueberry Cheesecake Dip:

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz tub whipped topping (like Cool Whip), thawed
½ cup chopped strawberries
½ cup whole blueberries
1 Tbsp graham cracker crumbs (for topping)
Dippers: graham crackers, vanilla wafers, pretzels, fruit slices

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Strawberry Blueberry Cheesecake Dip?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Cream cheese – Philadelphia Cream Cheese

Whipped topping – Cool Whip

Everything else either had no brand or was Food Lion Store brand

How To Make Strawberry Blueberry Cheesecake Dip:

Beat cream cheese:
In a mixing bowl, beat cream cheese until smooth.
Add sugar & vanilla:
Mix in powdered sugar and vanilla until combined.
Fold in whipped topping:
Gently fold until light and fluffy.
Add berries:
Stir in strawberries and blueberries.
Serve:
Spoon into a serving dish. Sprinkle with graham cracker crumbs. Chill until ready to serve.
Optional: sprinkle with graham cracker crumbs on top for a “cheesecake crust” vibe.

Use graham crackers, vanilla wafers, pretzels and/or fruit slices for dipping.

Suggestions:

Mix up the berries: Try chopped raspberries, blackberries, or even a swirl of cherry pie filling.
Make it ahead: This dip keeps well in the fridge for up to 2 days. Just give it a gentle stir before serving.
Serve it fancy: Spoon it into small cups or jars for individual party servings.
Want it lighter? Use light cream cheese and light whipped topping.

Frequently Asked Questions

How long does this cheesecake dip last?
Keep it covered in the fridge for up to 2 days. The fruit might release a little juice, so give it a gentle stir before serving.

Can I make this without Cool Whip?
Yes! Fold in homemade whipped cream (about 1 cup heavy cream beaten with powdered sugar) for a more decadent, fresh version.

Can I use frozen berries?
Fresh works best so the dip doesn’t get watery, but you can thaw and drain frozen berries well before stirring them in.

MORE Dip Recipes:

Strawberry Blueberry Cheesecake Dip

Yield: 6 cups

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz tub whipped topping (like Cool Whip), thawed
½ cup chopped strawberries
½ cup whole blueberries
1 Tbsp graham cracker crumbs (for topping)
Dippers: graham crackers, vanilla wafers, pretzels, fruit slices

Instructions

Beat cream cheese:
In a mixing bowl, beat cream cheese until smooth.
Add sugar & vanilla:
Mix in powdered sugar and vanilla until combined.
Fold in whipped topping:
Gently fold until light and fluffy.
Add berries:
Stir in strawberries and blueberries.
Serve:
Spoon into a serving dish. Sprinkle with graham cracker crumbs. Chill until ready to serve.
Optional: sprinkle with graham cracker crumbs on top for a “cheesecake crust” vibe.
Use graham crackers, vanilla wafers, pretzels and/or fruit slices for dipping.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

No-Churn Banana Nutella Swirl Ice Cream from Big Bear’s Wife
Strawberry Blueberry Cheesecake Dip from Semi-Homemade Recipes
Blueberry Shortcakes with Lime and Ginger from Jolene’s Recipe Journal
Preserved Lemon Loaf Cake from A Day in the Life on the Farm
Strawberry Shortcake Trifle from Our Crafty Mom
No-Bake S’mores Parfait Cups from Easy Recipes For One
Strawberry Fluff Fuit Dip from For the Love of Food
Root Beer Float Caramelsfrom Sweet ReciPEAs

The post Strawberry Blueberry Cheesecake Dip appeared first on Shoppin' Buggy Recipes.

Watermelon Poke Cake

Angie — Wed, 23 Jul 2025 10:57:39 +0000

Looking for a no-fuss summer dessert that’s as cute as it is tasty? This Watermelon Poke Cake is a breeze to whip up with boxed cake mix, Jell-O, and Cool Whip, but the playful pink, green, and chocolate chip “seeds” make it look like a party on a plate. Chill it well, slice it up, and watch it disappear!

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Poke cakes have been a favorite in our family for years because they’re so easy to customize. All you have to do is bake a simple cake, poke holes all over, and pour in a flavored Jell-O or pudding. It seeps into every bite, giving the cake a bright color and delicious taste. This watermelon version is especially fun for summer.

Watermelon is one of Jackson’s absolute favorite things in the summer, so it’s no surprise he thought this cake was the best. The first time we made it, he couldn’t wait to add the chocolate chip “seeds” and proudly told everyone it tasted just like watermelon! Safe to say it’s now on our must-make list every year.

When we made it for me to photography for the blog, my niece, Pina helped spread the whipped topping and added the chocolate chips with me! So this is a very kid friendly – kids in the kitchen type recipe.

Why You’ll Love This Recipe

It’s semi-homemade & super simple: Uses a boxed cake mix and Cool Whip so there’s barely any measuring or fussing.
Bright, fun, and festive: Looks like a watermelon slice with pink and green colors plus mini chocolate chip “seeds.”
Perfect make-ahead treat: Needs to chill for a few hours, so you can prep it the day before your party.
A guaranteed crowd-pleaser: Kids love it, adults love it, and it’s always the first thing to vanish at potlucks or BBQs.

Ingredients For Watermelon Poke Cake:

1 box (15.25 oz) white cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 tsp watermelon extract (optional)
1 box (3.94 oz) Starburst Watermelon Jell-O
2 cups hot water
16 oz Cool Whip, thawed
Pink & green food coloring
Mini chocolate chips

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Watermelon Poke Cake?

White cake mix – I used Duncan Hines

Watermelon Extract – LorAnn Watermelon SS Flavor

Jell-O – Starburst Watermelon Jell-O

Whipped Topping – Cool Whip, thawed

Mini Chocolate Chips – Toll House mini chocolate chips

Everything else was Food Lion Brand or No Brand

How To Make Watermelon Poke Cake:

Bake the cake:
Preheat oven to 350°F.
In a large bowl, mix cake mix, water, oil, egg whites, and watermelon extract until smooth.
Pour into a 9×13 dish and bake as directed on the box. Cool completely.
Poke & pour:
Use the handle of a wooden spoon to poke holes all over the cake.
Dissolve watermelon Jell-O in 2 cups hot water. Pour evenly over cake. Chill for 2+ hours.
Decorate:
Tint half the Cool Whip pink and half green.
Spread pink Cool Whip in the center and green on the sides (or swirl as you like).
Sprinkle mini chocolate chips on the pink area for “seeds.”
Serve
Slice and enjoy cold. Keep leftovers covered in the fridge.

Suggestions:

Can’t find watermelon Jell-O? Try watermelon Kool-Aid + unflavored gelatin for a similar look & taste.

Try other Jell-O flavors: Can’t find watermelon? Use strawberry or cherry Jell-O for a similar pink pop and fruity taste.

Play with the topping: Swirl the pink and green Cool Whip together for a marbled look, or pipe it on with a large star tip.

Make it extra fun: Top with gummy watermelon slices or sprinkles for a playful touch.

Frequently Asked Questions

How long does this poke cake last?
Store it covered in the fridge for up to 4 days. The colors stay bright, and it actually tastes even better after it’s had time to really chill.

Can I use homemade whipped cream?
Yes! Just whip up about 3 cups of heavy cream with powdered sugar and divide to tint pink and green. Keep in mind it may not hold up quite as long as Cool Whip.

What if I can’t find watermelon Jell-O?
You can dissolve 1 packet of unflavored gelatin with a few tablespoons of watermelon Kool-Aid powder and sugar to taste in 2 cups hot water. Or simply use strawberry Jell-O for a delicious variation.

Can I make this a layer cake instead of a sheet cake?
It’s best as a poke cake in a 9×13 pan because of the liquid Jell-O. A layer cake might get too soft and slide around

MORE Watermelon Recipes:

Watermelon Poke Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

1 box (15.25 oz) white cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 tsp watermelon extract (optional)
1 box (3.94 oz) Starburst Watermelon Jell-O
2 cups hot water
16 oz Cool Whip, thawed
Pink & green food coloring
Mini chocolate chips

Instructions

Bake the cake: Preheat oven to 350°F.In a large bowl, mix cake mix, water, oil, egg whites, and watermelon extract until smooth. Pour into a 9×13 dish and bake as directed on the box. Cool completely.
Poke & pour: Use the handle of a wooden spoon to poke holes all over the cake.Dissolve watermelon Jell-O in 2 cups hot water. Pour evenly over cake. Chill for 2+ hours.
Decorate: Tint half the Cool Whip pink and half green.Spread pink Cool Whip in the center and green on the sides (or swirl as you like).Sprinkle mini chocolate chips on the pink area for “seeds.”
Serve Slice and enjoy cold. Keep leftovers covered in the fridge.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

Blueberry Peach Pie Parfaits from Big Bear’s Wife
Watermelon Poke Cake from Semi-Homemade Recipes
Ice Cream Bread from Jolene’s Recipe Journal
Strawberry Shortcake Fluff from Cheese Curd In Paradise
Orange Skillet Cake from A Day in the Life on the Farm
Strawberry Lemon Popsicles from Blogghetti
Homemade Drumstick Ice Cream Cones from Karen’s Kitchen Stories
Pool Party Jello Cups from For the Love of Food
Drumstick Cheesecake Cheeseball from Sweet ReciPEAs

The post Watermelon Poke Cake appeared first on Shoppin' Buggy Recipes.

Cherry Pie Murdered Cinnamon Rolls

Angie — Wed, 16 Oct 2024 05:25:00 +0000

Cherry Pie Cinnamon Rolls take a murderous turn for Halloween with these super easy Cherry Pie Murdered Cinnamon Rolls that are topped with Royal Icing Knives!

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I’m normally not a bloody, goory type Halloween treat food lover. However, occasionally, I will dive into some “bloody” treats for Halloween. However, fake blood is about as far down the grotesque aisle I’m willing to travel when it comes to Halloween Food.

Ingredients For Cherry Pie Murdered Cinnamon Rolls:

2 cans Pillsbury Grands! Cinnabon Cinnamon and Original Icing Cinnamon Rolls
21 ounce can cherry pie filling
1 cup heavy cream
Icing from the cinnamon rolls
Red Edible Spray Cake Decorating Color
Edible Royal Icing Knife Decorations

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For These Cherry Pie Murdered Cinnamon Rolls?

Cinnamon Rolls – Pillsbury Grands! Cinnabon Cinnamon and Original Icing Cinnamon Rolls

Heavy Cream – Store Brand – I used Food Lion brand

Frosting – frosting from the Pillsbury Grands! Cinnabon Cinnamon and Original Icing Cinnamon Rolls cans

Cherry Pie Filling – I like to use the Lucky Leaf Brand of cherry pie filling because it’s had more cherries as some of the other brands can be more syrup and less fruit.

Red Edible Spray Cake Decorating Color – I used Chefmaster Edible Spray Cake Decorating Color 1.5oz Can – Red

Edible Royal Icing Knife Decorations – I used the Bloody Knife & Hatchet Icing Decorations from JoAnns. However you can also find some at other Hobby Stores and Online.

How To Make Cherry Pie Murdered Cinnamon Rolls:

Preheat oven to 350F.
Open cinnamon rolls cans. Set Icing Aside.
Unroll cinnamon rolls.
Open cherry pie filling and add a few cherries with syrup to each unrolled cinnamon roll strip.

Re-roll them into cinnamon rolls.

Place cinnamon rolls in a 9×13 pan.
Pour heavy cream over unbaked rolls.
They should be pretty covered.
Bake for 30 minutes.
Use cream cheese icing from the cinnamon roll cans and frost hot rolls.
Lightly spray with Red Edible Spray Cake Decorating Color.
I used Chefmaster Edible Spray Cake Decorating Color 1.5oz Can – Red
Add a candy knife to the center of each roll.
I used the Bloody Knife & Hatchet Icing Decorations from JoAnns. However you can also find some at other Hobby Stores and Online.

Let cinnamon rolls sit for about 5 minutes before serving.

What Kind Of Cinnamon Rolls Are Best For These Cinnamon Rolls?

I made these Cinnamon Rolls with the Pillsbury Grands! Cinnabon Cinnamon and Original Icing Cinnamon Rolls. I think that the Pillsbury Grands Cinnamon Rolls are so good. – I haven’t tried them with another brand but I’m sure other brands will work too.

How To Store Cinnamon Rolls?

Whenever I’ve bought cinnamon rolls at the mall, they always tell me to keep them on the counter at room temperature and not put them in the fridge.

If I know we’re going to eat them that day or the next day, I store mine in an airtight container on the counter, longer than that that I store them in the fridge.

More Halloween Recipes:

More Bloody Halloween Recipes:

Cherry Pie Murdered Cinnamon Rolls

Yield: 10 Rolls

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Cherry Pie Cinnamon Rolls take a murderous turn for Halloween with these super easy Cherry Pie Murdered Cinnamon Rolls that are topped with Royal Icing Knives!

Ingredients

2 cans Pillsbury Grands! Cinnabon Cinnamon and Original Icing Cinnamon Rolls
21 ounce can cherry pie filling
1 cup heavy cream
Icing from the cinnamon rolls
Red Edible Spray Cake Decorating Color
Edible Royal Icing Knife Decorations

Instructions

Preheat oven to 350F.
Open cinnamon rolls cans. Set Icing Aside.
Unroll cinnamon rolls.
Open cherry pie filling and add a few cherries with syrup to each unrolled cinnamon roll strip.
Re-roll them into cinnamon rolls.
Place cinnamon rolls in a 9x13 pan.
Pour heavy cream oven unbaked rolls.
Bake for 30 minutes.
Use cream cheese icing from cinnamon rolls cans and frost hot rolls.
Lightly spray with Red Edible Spray Cake Decorating Color.
Add a candy knife to center of each roll.
Let cinnamon rolls sit for about 5 minutes before serving.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Halloween Pillsbury Ghost Sugar Cookie Brookie Cups from BigBearsWife
Cherry Pie Murdered Cinnamon Rolls from Semi-Homemade Recipes
Mummy Jalapeno Poppers from Jolene’s Recipe Journal
Ouija Board Planchette Cookies from Savory Moments
Skull Sloppy Joe Bombs from The Spiffy Cookie
Pumpkin Spice Blondies from A Kitchen Hoor’s Adventures
Antipasto Eyeballs from Cheese Curd In Paradise
Count Chocula Pop Tarts from Sweet ReciPEAs
Pumpkin Pear Soup (Spiderweb Soup) from Art of Natural Living
Jalapeno Ranch Skeleton Cheeseball from Jen Around the World
Melted Witch Bark from For the Love of Food
Biscoff No Bake Pumpkin Cheesecake from A Day in the Life on the Farm

The post Cherry Pie Murdered Cinnamon Rolls appeared first on Shoppin' Buggy Recipes.

Pumpkin Bread Pumpkin Bites

Angie — Tue, 15 Oct 2024 11:34:42 +0000

These cute little treats are bites of Pumpkin Bread, shaped like Jack-O-Lantern pumpkins are topped with white chocolate and pumpkin pie candy melts!

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These little pumpkin bites are so easy to make and they look so pretty with their smooth candy faces!

You can use Libby’s Pumpkin Bread Mix Kit for these bites or your favorite pumpkin bread recipe!

Ingredients For Pumpkin Bread Pumpkin Bites:

1 box Libby’s Pumpkin Bread
4 eggs
1 cup water
1/2 vegetable oil
12 ounces white candy melts
12 ounces orange OR pumpkin spice candy melts

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For These Pumpkin Bread Pumpkin Bites?

Libby’s Pumpkin Bread – I used the Libby’s Pumpkin Bread Kit for these Pumpkin Bred Bites but you can use really any pumpkin bread recipe. I have a recipe for Copycat Starbucks Pumpkin Bread over on BigBearsWife.com that would be lovely!

Eggs – any brand

Vegetable oil – any brand

White candy melts /Orange OR pumpkin spice candy melts -I really like to use the Make and Mold candy wafers from Amazon or Hobby Lobby. However, I’ve also started using the Chocomaker Vanilla Wafers! The Pumpkin spice candy melts are – Sweetshop Melt’ems Chocolate Wafers – Pumpkin Spice. I found them at Walmart, however, I did find some similiar on amazon – Sweet Shoppe Pumpkin Spice Flavored Melting Wafers

How To Make Pumpkin Bread Pumpkin Bites:

Preheat oven to 350F.
Combine, eggs, water, oil and pumpkin puree in a large bowl. Mix well.
Add bread mix and stir until just moistened.
Lay pumpkin mold on a flat surface.
Spoon batter into silicone pumpkin molds.
Bake about 30 minutes or until bread is baked and slightly bounces back when pressed.
Remove from oven and let cool.
Once cool, pop pumpkins out of the mold. You may want to trim the edges when they’re cooled if they baked up a little higher.
Repeat until batter is gone.
Once all pumpkins have been baked, wash the silicone mold well.
Dry extremally well.
You don’t want ANY water left in the mold when you add the candy melts!
Melt white candy melts according to package directions.

Pour 2 spoonfuls of white candy coating into 1 of the pumpkin molds.

Use a spoon to push candy melts around the mold, making sure to cover every part, bottom and sides.
While candy melts is still melted, press a pumpkin bread/ cake into the mold with the candy melts.
Continue until pumpkin mold is full.

Pop mold into fridge for about 30 minute to let the candy melts harden.*
Pop the pumpkins out of the molds!
After those have been removed, melt orange (or pumpkins spice) candy melts according to package directions.
Repeat the same process to the remaing pumpkins but with the orange/pumpkin spice candy melts.

I find that the pumpkins come out the cleanest looking when I pop the molds into the fridge to firm. They will dry if you leave them on the counter but it will take longer and they might not look as clean and pretty when you pop them out.

More Pumpkin Recipes:

More Halloween Recipes:

Pumpkin Bread Pumpkin Bites

Yield: 18 mini pumpkin bread bites

These cute little treats are bites of Pumpkin Bread, shaped like Jack-O-Lantern pumpkins are topped with white chocolate and pumpkin pie candy melts

Ingredients

1 box Libby's Pumpkin Bread
4 eggs
1 cup water
1/2 vegetable oil
12 ounces white candy melts
12 ounces orange OR pumpkin spice candy melts

Instructions

Preheat oven to 350F.
Combine, eggs, water, oil and pumpkin puree in a large bowl. Mix well.
Add bread mix and stir until just moistened.
Spoon batter into silicon pumpkin molds, about 3/4's full.
Bake about 30 minutes or until bread is baked and slightly bounces back when pressed.
Remove from oven and let cool.
Once cool, pop pumpkins out of mold.
Repeat until batter is gone.
Once all pumpkins have been baked, wash the silicon mold well.
Dry extremally well.
Melt white candy melts according to package directions.
Pour 2 spoonful's of white candy coating into 1 of the pumpkin molds
Use a spoon to push candy melts around the mold, making sure to cover every part, bottom and sides.
While candy melts is still melted, press a pumpkin bread/ cake into the mold with the candy melts.
Continue until pumpkin mold is full.
Pop mold into fridge for about 30 minute to let the candy melts harden.*
After those have been removed, melt orange (or pumpkins spice) candy melts according to package directions.
Repeat the same process to the remaing pumpkins but with the orange/pumpkin spice candy melts.

Notes

* I find that the pumpkins come out the cleanest looking when I pop the molds into the fridge to firm. They will dry if you leave them on the counter but it will take longer and they might not look as clean and pretty when you pop them out.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

Jack Skellington Chocolate Bark from BigBearsWife
Pumpkin Bread Pumpkin Bites from Semi-Homemade Recipes
Sorting Hat Harry Potter Cookies from The Spiffy Cookie
Graveyard Chocolate Pudding Shots from Sweet ReciPEAs
Spooky Eyeball Snacks from Jen Around the World

The post Pumpkin Bread Pumpkin Bites appeared first on Shoppin' Buggy Recipes.

Grinch Hot Chocolate

Angie — Tue, 19 Dec 2023 16:35:19 +0000

Themed Hot Chocolates are perfect for parties and movie nights! This Grinch Hot Chocolate is perfect for watching “How The Grinch Stole Christmas” or for sipping by the tree on Christmas eve!

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Hot Chocolate is one of my go to warm drinks in the winter! My mom and son loves it too, with LOTS of marshmallows!

A few years ago I made a Melting Witch Hot Chocolate recipe that everyone seemed to love, so I thought for Christmas this year, I thought that I would convert that recipe onto a Christmas drink and turn it into a Grinch Hot Chocolate.

Ingredients For Grinch Hot Chocolate:

3 cups of whole milk
1 teaspoon vanilla extract
8 ounces white chocolate, chopped into tiny pieces
1 cup heavy cream
Green food coloring

Decoration / Topping Ideas:

Mini Marshmallows
Red Heart Sprinkles
Red and Green Sprinkles
Red Heart Candies or Heart Gummies
Crushed Peppermint Candies

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For Grinch Hot Chocolate?

Whole milk – I used Food Lion Brand

Vanilla extract – I used the Kroger brand

White chocolate- – Ghirardelli white chocolate

Heavy cream – I used Food Lion Brand

Green food coloring – any brand is find

Mini Marshmallows – I used Jet Puff

The Following are different options and ideas for topping Grinch Hot Chocolate

Red Heart Sprinkles

Red and Green Sprinkles

Red Heart Candies or Heart Gummies

Crushed Peppermint Candies

How To Make Grinch Hot Chocolate:

Add the whole milk, heavy cream, vanilla and chopped white chocolate to a medium saucepan.
Heat over medium-low heat, stirring occasionally. Heat until the white chocolate is melted and the hot chocolate starts to simmer.
Do not let it burn or boil!
Stir a few drops of green food coloring.
Pour hot chocolate into mugs.
Top hot chocolate with mini marshmallows, sprinkles and heart candies.

Can I Use Green Candy Melts Instead of White Chocolate and Food Coloring?

You sure can. Just add the green candy melts to the hot milk and stir until melted and smooth.

More Hot Chocolate Recipes:

More Grinch Inspired Recipes:

Grinch Hot Chocolate

Yield: 4 cups

Themed Hot Chocolate are perfect for parties and movie nights! This Grinch Hot Chocolate is perfect for watching "How The Grinch Stole Christmas" or for sipping by the tree on Christmas eve!

Ingredients

3 cups of whole milk
1 teaspoon vanilla extract
8 ounces white chocolate, chopped into tiny pieces
1 cup heavy cream
Green food coloring

Decorations:

Mini Marshmallows
Red Heart Sprinkles
Red and Green Sprinkles
Red Heart Candies or Heart Gummies

Instructions

Add the whole milk, heavy cream, vanilla and chopped white chocolate to a medium saucepan.

Heat over medium-low heat, stirring occasionally. Heat until the white chocolate is melted and the hot chocolate starts to simmer.

Do not let it burn or boil!

Stir in a drop or two of green food coloring.

Pour hot chocolate into mugs.

Top hot chocolate with mini marshmallows, sprinkles and heart candies.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

The post Grinch Hot Chocolate appeared first on Shoppin' Buggy Recipes.

Vintage Squash Casserole

Angie — Fri, 20 Jan 2023 06:42:00 +0000

Perfect for summer squash season when you have more summer squash than you know what to do with or simply whenever you want a comforting hug from your southern grandma, this Vintage Squash Casserole is creamy and a perfect side dish!

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We have a garden in our backyard and while I’m not super fantastic at growing vegetables, we are pretty good and growing squash, zucchini and tomatoes.

Some times I find myself asking, “What can I do with lots of summer squash?”

I’m always looking for great recipes to use up those veggies, not only during the summer months but all year. When we have a huge amount of squash I’ll cut it up and freeze it so that we can use it in dished like this squash casserole.

Now let me say, you’ll notice that this recipe is topped with a stuffing mix and a lot of southern squash casserole recipes are topped with cheese and crushed crackers instead. I personally think both ways are great. So if you want to add some parmesan cheese or cheddar cheeses and buttery cracker crumbs to the topping of this casserole, go for it.

Ingredients For Vintage Squash Casserole:

yellow squash
melted butter
herb stuffing mix
sour cream
cream of chicken soup
onion powder
salt
black pepper

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Vintage Squash Casserole Recipe?

yellow squash – fresh yellow squash, no brand

melted butter – store brand – Food Lion brand for this particular one

herb stuffing mix – Stove Top Savory Herbs Stuffing Mix Dressing

sour cream – I used Daisy brand sour cream but any brand you like will work

cream of chicken soup – I used Campbell’s cream of chicken soup.

onion powder – just used what I had in the spice cabinet. It’s currently the onion powder from Sam’s Club.

salt – just regular table salt

black pepper – some random off brand black pepper haha.

How To Make Vintage Squash Casserole:

Wash and slice yellow squash into 1/4 inch-ish slices. Place squash into a large skillet with about 1/2 cup water.
We want to steam/cook this squash until it’s fork tender. So turn the heat up to medium heat and cover the skillet.
Let it cook for about 15 minutes to soften. You will be able to easily stab it with a fork when it is done. Drain the water.
In a medium bowl combine the melted butter and stuffing mix. Stir well until well combined.
Now go ahead and preheat that oven to 350F.
In a medium bowl combine the butter and stuffing mix. Stir well until well combined. Then spread about 1/2 of stuffing mix into a 8×8 baking dish.
Add cooked (and drained) squash to a large bowl. Mash with potato masher or electric mixer until smooth.
Mix in sour cream, cream of chicken soup, onion powder, salt and pepper. Mix/Whip Well until completely combined and smooth.
Pour squash mixture over stuffing in pan.
Sprinkle remaining stuffing to top of squash layer.
Bake in preheated oven for 1 hour.
*check the casserole about 45 minutes in and if you find that the top is browning too much for your liking, you can cover it with aluminum foil for the remaining cook time.

How Do I Keep Squash Casserole From Getting Watery?

Make sure to drain away all of the water from the cooked squash before adding it to the mixing bowl. You don’t want that extra water in the mixture.

How Do I Store Leftover Squash Casserole?

You can store leftovers in an airtight container in the fridge for about 3-4 days.

What Should I Serve with Squash Casserole?

While this would be a great vegetarian main dish, here are some great options to serve with the casserole if you’re wanting more:

This Squash casserole defiantly reminds me of the southern “meat and 3” plates.

More Casserole Recipes:

More Squash Recipes:

Vintage Squash Casserole

Squash Casserole

Yield: Serves 6

Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Ingredients

2 medium yellow squash
1/2 cup melted butter
6 ounce box herb stuffing mix
1 cup sour cream
10.5 ounce can cream of chicken soup
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Wash and slice yellow squash into 1/4 inch-ish slices.
Place squash into a skillet with about 1/2 cup water.
Turn heat on medium heat, cover and let simmer for 15-20 minutes or until squash is fork tender.
In a medium bowl combine the butter and stuffing mix. Stir well until well combined.
Preheat oven to 350F.
Spread 1/2 of stuffing mix into a 8x8 pan.
Add cooked (and drained) squash to a large bowl. Mash with potato masher or electric mixer until smooth.
Mix in sour cream, cream of chicken soup, onion powder, salt and pepper.
Mix/Whip Well until completely combined and smooth.
Pour squash mixture over stuffing in pan.
Add remaining stuffing to top of squash layer.
Bake in preheated oven for 1 hour.
Let cool about 5-10 minutes before serving.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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The post Vintage Squash Casserole appeared first on Shoppin' Buggy Recipes.

Mini Berry Cheesecake Tarts

Angie — Tue, 16 Aug 2022 14:32:07 +0000

Mini Berry Cheesecake Tarts – baked store bought puff pastry filled with an easy homemade cheesecake filling and topped with sweet fresh fruit!

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Sweet tarts like these or, savory ones like our favorite Individual Asparagus and Egg Tarts with Parmesan and Prosciutto are always popular on our table for breakfast or dessert! Well the sweet tarts are better for dessert, but we probably wouldn’t turn down a savory one.

QUICK GLANCE AT INGREDIENTS for Mini Berry Cheesecake Tarts:

frozen puff pastry, thawed and unfolded
blackberries
blueberries
strawberries
sugar
cream cheese, room temperature
powdered sugar
milk

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which fruit to use for Mini Berry Cheesecake Tarts?

I like to use strawberry, blackberries and blueberries when we make fruit desserts like this, mainly because those are our favorites. I also like the way the sugar pulls the juices out of these particular berries.

However, I have made things like Mini Fruit Pizzas with grapes and kiwi, so if you want to change it up you could try those although they don’t really need to macerate those like you would berries.

How to make Semihomemade Mini Berry Cheesecake Tarts:

In a large bowl, combine fruit and 1 tablespoon sugar. Stir well and set aside.
In the bowl of a mixer, whip together the cream cheese, powdered sugar and milk. Mix together until smooth. Set aside.
Preheat oven to 400F or according to package directions on puff pastry box.
Using a glass/cup, cut out 12 circles from the center of the dough.
Place circles on a prepared baking sheet. Use a fork and prick the circles like the bottom of a pie.
Cut 12 strips from remaining dough. Twist each one and wrap around the edge of the circle dough.
Bake in preheated oven for about 10-15 minutes, until light brown and crispy.

Press centers of cups down with the back of a spoon if they puffed up too much.
Fill a piping bag or ziplock bag with cream cheese filling and pipe into cooled puff pastry centers.
Top with fruit.
Serve fairly soon after making to make sure the puff pastries stay crispy.

More Fruit Packed Recipes:

Mini Berry Cheesecake Tarts

Yield: 12 tarts

Mini Berry Cheesecake Tarts - baked store bought puff pastry filled with an easy homemade cheesecake filling and topped with sweet fresh fruit!

Ingredients

2 sheets frozen puff pastry, thawed and unfolded
1/2 pint blackberries
1/4 cup blueberries
6 large strawberries, sliced (with greens removed)
1 tablespoon sugar
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons milk

Instructions

In a large bowl, combine fruit and 1 tablespoon sugar. Stir well and set aside.
In the bowl of a mixer, whip together the cream cheese, powdered sugar and milk. Mix together until smooth. Set aside.
Preheat oven to 400F or according to package directions on puff pastry box.
Using a glass/cup, cut out 12 circles from the center of the dough.
Place circles on a prepared baking sheet. Use a fork and prick the circles like the bottom of a pie.
Cut 12 strips from remaining dough. Twist each one and wrap around the edge of the circle dough.
Bake in preheated oven for about 10-15 minutes, until light brown and crispy.
Press centers of cups down with the back of a spoon if they puffed up too much.
Fill a piping bag or ziplock bag with cream cheese filling and pipe into cooled puff pastry centers.
Top with fruit.
Serve fairly soon after making to make sure the puff pastries stay crispy.

Notes

If you don't want to use store bought puff pastry, you can use this Homemade Puff Pastry recipe

Nutrition Information:

Yield: 12 Serving Size: 1 tart
Amount Per Serving: Calories: 125Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 73mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 2g

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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Pineapple Angel Food Cake #SummerDessertWeek

Angie — Sat, 31 Jul 2021 06:54:00 +0000

You’ll love how easy this Pineapple Angel Food Cake is to make! 3 ingredients is all you need for this pineapple infused cake!

“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

When I first heard about this pineapple angel food cake, I wasn’t sure if I believed that it would work. Cake mix and pineapples baked in a dish to create a cake just sounded a little odd but I had to give it a try.

I’m so glad I did. This Pineapple cake is so easy to make, full of pineapple flavor and my toddler loved helping me make it. I would say that this is a great recipes for kids to help with!

Why You Should Make this Pineapple Angel Food Cake…

only needs 3 ingredients
takes 30 minutes to bake
easy recipe
great recipe for kids in the kitchen

QUICK GLANCE AT INGREDIENTS FOR Pineapple Angel Food Cake:

angel food cake mix
crushed pineapple (not drained)
cool whip, thawed
pineapple chunks, drained

If you want to make your own whipped topping for this cake, you can make it with this recipe for creme chantilly

(AMOUNTS IN RECIPE CARD BELOW)

How to make Pineapple Angel Food Cake:

Preheat oven to 350F.
Dump Angel Food cake mix into a 9×13 pan.
Pour in crushed pineapple with the juices.
Stir until everything is combined.
Bake in preheated oven for 25-30 minutes.
Remove from oven and let cool.
Once cooled, top with cool whip and drained pineapple chunks.

Frequently Asked Questions

Can I use other cake mixes?

For this recipe you’ll need to use the angel food cake mix.

What size pan did you use?

I use a 9×13 casserole dish for my pineapple angel food cakes.

Easy Pineapple Recipes to make:

Pineapple Angel Food Cake

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

You'll love how easy this Pineapple Angel Food Cake is to make! 3 ingredients is all you need for this pineapple infused cake!

Ingredients

16 ounce box angel food cake mix
20 ounces crushed pineapple (not drained)
8 ounces cool whip, thawed
20 ounces pineapple chunks, drained

Instructions

Preheat oven to 350F.

Dump Angel Food cake mix into a 9x13 pan.

Pour in crushed pineapple with the juices.

Stir until everything is combined.

Bake in preheated oven for 25-30 minutes.

Remove from oven and let cool.

Once cooled, top with cool whip and drained pineapple chunks.

Notes

You could also add a layer of crushed pineapple and pudding on top of the cake before the cool whip, like we did in this Pina Colada Poke Cake recipe.

If you want to make your own whipped topping for this cake, you can make it with this recipe for creme chantilly

Nutrition Information:

Yield: 8 Serving Size: 1 square
Amount Per Serving: Calories: 322Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 433mgCarbohydrates: 62gFiber: 2gSugar: 27gProtein: 4g

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Pineapple Angel Food Cake from Semi Homemade Recipes
No-Bake Whipped Coffee Cheesecake from Pastry Chef Online
Rainbow Sherbet Sandwich Cookies from Sweet ReciPEAs

Summer Dessert Week Giveaway Time!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

The post Pineapple Angel Food Cake #SummerDessertWeek appeared first on Shoppin' Buggy Recipes.