Ingredients and Supplies

1 box vanilla cake mix

1/2 container classic white frosting

2 bags white chocolate candy melting wafers

1 handful nonpareils rainbow sprinkles

1 bag 6 in lollipop paper sticks

Parchment paper

Mixing bowls


  1. Preheat oven to 350◦ and line a baking sheet with parchment paper
  2. Bake vanilla cake mix demonstrated on back of box. Place on rack to cool.
  3. Start to crumbled cake with hands over bowl. Combine with frosting and continue to mix with hands until evenly blended
  4. Take a teaspoon from mix to form a ball with hands. Align balls on parchment paper over baking sheet
  5. Place baking sheet in refrigerator for 2 hours (or freeze for 1 hour)
  6. Microwave a small bowl of white chocolate melts, stir until liquid. Dip ends pf lollipop paper sticks into bowl
  7. Insert end of the lollipop sticks into middle of cake pops
  8. Prepare bowl of melted white chocolate melts. Pour rainbow sprinkles into separate bowl
  9. Entirely dip cake pops into melted bowl of white chocolate. Quickly pour rainbow sprinkles over to coat cake pop
  10. Place cake pops back on sheet and into refrigerator until ready to serve. Enjoy!


¼ cup packed light brown sugar

1 tsp apple pie spice (combination of nutmeg, allspice, and cinnamon)

3 tbsp melted butter

1/3 cup chopped pecans

1 small granny smith apple (sliced)

1 (8-ounce) can Pillsbury original crescent rolls



  1. Preheat oven to 375◦ and line a baking sheet with parchment paper
  2. In a small bowl, mix the apple pie spice with the brown sugar
  3. Melt the butter and toss the apple slices, set aside
  4. Arrange the crescent roll triangles on the baking sheet and evenly distribute the brown sugar mixture onto each triangle
  5. Sprinkle each triangle with chopped pecans
  6. Place an apple slice on the wide end of each triangle. Wrap the crescent roll up around each apple slice
  7. Brush each roll with remaining butter and sprinkle lightly with additional apple pie spice
  8. Bake for 10-12 minutes or until golden brown

Ingredients and Supplies
1 ½ cups whipping cream
¼ or 1/3 cocoa powder (sifted, use 1/3 for a darker chocolate flavor)
¼ or ½ cup powdered sugar (use ¼ cup for darker chocolate flavor)
¼ tsp almond extract (optional)
Chilled mixing bowl
Plastic bag or piping bag

1. In a chilled bowl, begin whipping the cream. Whip until its frothy and slightly thick.
2. Add the powdered sugar and cocoa powder. Carefully mix in until soft peaks form.
3. Add the almond extract if desired. Whip until soft peaks form.
4. Spoon the mousse into a plastic bag or piping bag with a piping tip. Pip into bowls or glasses of your choice.
5. Enjoy immediately or chill until ready to eat!

• A chilled mixing bowl allows the cream to whip easier.
• Sifting the cocoa powder before adding into the mixture makes sure that there aren’t any dark flecks in the mousse.


3 tbsp grated or shredded Parmesan cheese

¾ tsp garlic salt

¾ tsp onion powder

¾ tsp dried parsley

½ tsp salt

¼ tsp dried dill

Ground black pepper, to taste

6 tablespoons unsalted butter

½ cup popcorn kernels or 12 cups of popped popcorn (unseasoned)

Paper lunch bag (to pop popcorn)



  1. Measure out the Parmesan, garlic salt, onion powder, dried parsley, salt, dried dill, and black pepper into a blender or food processor and pulse until all ingredients are ground up into a fine powder.
  2. Cube and melt the butter in a separate bowl and set aside
  3. Pour ¼ cup popcorn kernels into a clean paper lunch bag. Fold the top of the bag over several times. Microwave kernels on high for about 2 minutes (until there is a 2 second pause between pops). Shake the bag, then tear a tiny hole in a corner and shake out all kernels into a large bowl. Repeat this process once more for a total of 12 cups of popcorn.
  4. Skim off the foam from the surface of the butter with a spoon if necessary and discard. Drizzle your desired amount of the melted butter over the popcorn while occasionally stirring to make sure the popcorn is coated evenly.
  5. Sprinkle the buttered popcorn with the Parmesan/herb mixture while carefully stirring. Taste the popcorn as you go until it is seasoned to your liking.


1 cup fresh strawberries reserve 1 for topping

1 ripe banana reserve slices for topping

1/2 cup almond milk

2 tablespoons old-fashioned oats + 1 teaspoon for topping

2 tablespoon chia seeds + 1/2 teaspoon for topping


1 tablespoon almond slices for topping



  1. Add whole strawberries, banana, almond milk, oats, and chia seeds to the container of a blender. Blend until smooth. Add additional almond milk if needed to reach the consistency desired.
  2. Top smoothie bowl with strawberry slices, banana slices, 1 teaspoon oats, 1/2 teaspoon chia seeds, and 1 tablespoon almond slices.
  3. Serve immediately.


1 box – butter cake mix

2 eggs

½ cup – oil

2 tbsp – water

1 tsp – cinnamon

½ cup – butterscotch bits

½ cup – English toffee bits


1 cup – powdered sugar

1 tbsp – vanilla

2 tbsp – French vanilla coffee creamer



  1. Mix the first 7 ingredients together until batter is completely smooth and shiny
  2. On a parchment lined cookie sheet, drop a tablespoon full of dough onto sheet
  3. Bake for 10 minutes at 350 degrees
  4. Once cooled, begin making the icing
  5. Drizzle desired amount over cookies