Pink is Oh-So-Sweet

Everyone knows October is Breast Cancer Awareness month. People raise money and awareness by celebrating with pink, the official color of the Breast Cancer Awareness ribbon. If you are planning a “pink day” this month and are looking for a coordinating treat, I have a fun recipe just for you!

A while back, I was blessed with a Kitchen Aide Mixer. Yes, you read that right… blessed! One of the first things I decided to make with it was extra special pink chocolate chip cookies.  They turned out wonderful!  My husband even liked them and he is picky about his cookies!!


1/2 cup (1 stick) butter, slightly softened
1 (17.5 oz.) pouch Betty Crocker sugar cookie mix
1/2 cup powdered sugar
1/2 cup flour
2 egg WHITES (do not use whole egg or the yolk will turn cookies orange)
Red food coloring (about 12-14 drops, or until desired pink color is achieved)
1 cup baking chips (dark chocolate, semi-sweet chocolate, milk chocolate, white chocolate or candy pieces like M&Ms)

Preheat oven to 375°

Cream butter and cookie mix. Add powdered sugar and flour and mix until well blended and crumbs are fine. Add egg whites and mix until well blended and mixture sticks together.  Add red food coloring, several drops at a time, mixing after each addition until desired pink color is achieved and is uniform throughout the dough. Stir in chocolate pieces.

Drop by rounded spoonful and bake for 10 minutes

I did my first batch on a cookie sheet and the other using my Whoopie pie pan.  They turned out very cute and very chewy just like my husband likes them.


Enjoy! PS – I didn’t taste the food coloring at all.

Quick Banana Ice Cream

Would you ever think to make ice cream from bananas?  Well you can!  I saw it first on Dr. Oz.  This ice cream is good for you, and so easy to make.

If you have friends or family that are vegan, have milk allergies, or anything of the sort, pass this quick and easy recipe along to them or make it for them and enjoy together!

Peel & Freeze bananas (whole or frozen) until ready for use.  Bananas will be frozen within 1 – 2 hours.

Place bananas in blender – cut into pieces if frozen whole.
Optional – add other frozen fruit such as strawberries, blueberries, or peaches to add a different flavor.  Make sure to use frozen fruit to keep the ice cream consistency.

Blend until desired consistency occasionally scraping sides of blender.

Serve & Enjoy!

“Mommy… when’s it gonna snow?”

My 4 yr old loves the snow so much that she asked Santa for snow boots for Christmas!  And do you think she has gotten to use them?  Well, technically not for snow but they make an awesome fashion statement with the right tutu.

We don’t get snow around here like we used to.  I remember when I was little it would snow and you would be out of school for days!  Now we are out because of ice.  What fun is that?!  There was this great big hill behind my great grandparents house, in the cow pasture, that we’d ride our sleds down, all day long… until we couldn’t feel our toes anymore!  Then we’d snuggle in a blanket after going inside and watch Thundercats and eat snow cream.  It would also snow so much that many people didn’t get out to drive, so we could sled down the road in front of my aunt’s house.  My uncles would get out the tractors and pack the snow down on the road, then off we would go.  Those were the days!!!  Now, you’re lucky if you get enough to make a snowball.  So I’m hoping it snows this winter for her sake, just to use those snow boots that Santa brought.  With temperatures often hanging in the 60s, I’m not holding my breath but rather thanking God she loves to dress up in those boots!

Here is an adapted recipe for snow cream, without raw eggs included.


Snow Cream

 1 cup of milk

½ cup of sugar

½ tsp vanilla

Mix together, then add snow to desired thickness.  Garnish with chocolate syrup, M&Ms, or crushed up cookies.