Creamy Cinnamon Pear Cups



These Creamy Cinnamon Pear Cups are a delicious sweet snack. Instead of sugar, I used Madhava Organic Amber Raw Blue Agave sweetener. It’s a low-glycemic sweetener. It gave the snack a deep, rich taste.


Creamy Cinnamon Pear Cups are a yummy snack that will satisfy your dessert cravings  in a small, snack-sized bite. There’s no fuss with this recipe. It’s simple and easy to make. There’s no baking or cooking required. Another way this recipe makes your life easier…you don’t have to use utensils. That makes for an easy clean up!


The combination of cream cheese and mascarpone fresca makes this snack taste just like a mini cheesecake. Add the delicious cinnamon pear filling and you have a winning recipe that will please all of your guests. Check out the recipe below.

Creamy Cinnamon Pear Cups
Recipe type: snack
Serves: 30 cups
  • 2 packages of Mini Phyllo Shells (15 shells in each)
  • 2 15oz cans of sliced pears (in pear juice, not syrup)
  • 1 tsp of cinnamon
  • ¼ tsp vanilla extract
  • 1 8oz pgk of cream cheese, softened to room temperature
  • 1 8oz container of Mascarpone Fresca, room temperature
  • ¼ C. plus 1TBS Madhava amber raw agave syrup, divided
  1. Drain pears and chop into small pieces
  2. In a bowl, combine pears, cinnamon and 1 tbs Madhava Amber Raw Agave and set aside
  3. Using a stand mixer, combine cream cheese, Mascarpone Fresca, vanilla extract and ¼ C. Madhava Amber Raw Agave until creamy
  4. Fill phyllo shells with pear mixture
  5. using a pastry bag with decorative tip, pipe cream cheese mixture on the top


The phyllo shells add a nice crispy crunch. When you make this recipe, be sure to put it together right before it’s to be served. This will ensure the cups won’t get soggy from sitting out for a long time. madhava-cinnamon-pear-snacks

If you had to come up with a snack using Madhava products, what you you make? Go to the Madhava website and check out their products then come back and leave a comment. Can’t wait to hear your ideas!


Cranberry Sauce Corn Muffins & Marie Callender’s Pot Pies


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease #CollectiveBias


 Pot pies make me think about the fall. Delicious flavors fill the house from the oven, crisp Autumn air outside, and family time. Sometimes the hustle and bustle of every day life can hinder a nice family meal. This is where Marie Callender’s comes in. You don’t have to spend hours making everything from scratch. You just put a pot pie in the oven, and out comes comfort in a golden, flaky crust!

I headed over to Walmart to get some Marie Callender’s pot pies and the ingredients for my side dish. The larger family size pot pie was in one section of the frozen aisle, and the smaller one was a few doors down.


I cooked the pies according the the directions on the boxes. A VERY HELPFUL TIP: If you cover the edge of the crust with aluminium foil, you will be able to keep the crust from burning.


There was a crack in the crust of the larger pie while it was frozen, so it cracked as it cooked, but it really didn’t cause anything negative to happen. It actually added to the homemade look.


Keeping time in mind, I wanted to make the perfect side dish to pair with the pot pies. My Cranberry Sauce Corn Muffins are a great complement to the pot pies. Here’s the recipe. Keep in mind I made these right in the oven while the pot pies were baking, toward the end when the pies were close to being finished.


1 12oz bag of fresh cranberries

3/4 C. white sugar

1 C. water

1/4 tsp. corn starch

2 pkgs of corn muffins

2 eggs

2/3 C. milk


Preheat oven to 375 degrees

In a medium pot, combine cranberries, sugar, corn starch and water.

Cook over medium heat for about 10 minutes.

Take off of heat and let cool down for a few minutes.

While that’s cooling, in a medium bowl combine the corn muffin mix, eggs and milk.

Whisk until combined.

Butter two muffin pans.

Add about a tablespoon of the cranberry mixture to each muffin slot.

On top of that, add about 1-2 tablespoons of cornbread mixture.

Bake for 15 minutes or until golden brown.

Makes about 20 muffins.



The family really enjoyed the combination of food. My 10 year old son tasted the muffins and said, “Mmmm…it’s like Thanksgiving in a bite!” I think the pot pies added to that feeling.

This meal is perfect for around the holidays when things can become chaotic and you just can’t find time to sit down and have a nice meal together with family.


 If you were to come up with a recipe to pair with a Marie Callender’s pot pie, what would you make? Comment below.

Also, click here for more great ideas to pair with your pot pies.

Pineapple Upside Down Cupcakes



Although a big cake is wonderful, with these Pineapple Upside Down Cupcakes, everyone gets a cherry and big slice of pineapple! My 10 year old like these a lot. Kids are so used to cupcakes with frosting, so I wasn’t sure how he’d like them. So, I was happy to know these will be enjoyed by kids and adults alike.

These cupcakes are simple and delicious! Boxed cake mix to make this recipe quick and easy.  Just a few extra steps take your regular boxed cake mix to a whole other level!

Butter, brown sugar, and vanilla go into the bottom of the cupcake pan.


Next go the pineapple and cherries.


Cake mix goes over that, then you bake.


Cool and flip over. YUM!


All done!

Pineapple Upside Down Cupcakes
Recipe type: dessert
  • Boxed vanilla cake mix (and ingredients to make).
  • 2 cans of pineapple slices (you'll have leftovers)
  • 24 maraschino cherries
  • 5 Tbs butter, melted
  • 1 c dark brown sugar
  • ¼ tsp vanilla
  1. Preheat oven to 350*
  2. In a medium bowl, combine melted butter, brown sugar, and vanilla.
  3. Prepare non-stick 12 slot cupcake pan with non-stick spray.
  4. In each slot add about a tsp of the sugar/butter mixture.
  5. On top of that add a pineapple slice and a cherry. I had to break apart the pineapples to make them fit.
  6. Prepare cake mix according to box directions.
  7. Add the cake mix over the fruit. It should be close to the top, but not over flowing. Gently tap a few times on table/counter.
  8. Bake for 15-18 minutes until golden, or until a toothpick inserted comes out clean.
  9. Take out of the oven and let sit for 5 minutes.
  10. Take a cutting board or a long plate and put over the top and flip over. Gently shake until all cupcakes are out.
Nutrition Information
Serving size: 24 cupcakes

These Pineapple Upside Down Cupcakes are a great dessert for any occasion. What would you make them for? Leave a comment below to let us know.


Tomato, Mozzarella & Basil Sandwich

tomato mozzarella basil sandwich

tomato mozzarella basil sandwich

 The perfect summer sandwich: cold, fresh, and easy.

How about this. Fresh mozzarella combined with juicy tomatoes and aromatic basil layered between a good ciabatta bread. Take it to the next level with the addition of garlic powder, salt, pepper and a little drizzle of extra virgin olive oil. YUM!

Tomato, Mozzarella & Basil Sandwich
  • Loaf of ciabatta bread
  • fresh mozzarella
  • tomatoes
  • basil
  • olive oil
  • salt
  • pepper
  • garlic powder
  1. The ingredients aren't exact, as you will use it to fit the size of the bread you have and the amount you want to add!
  2. Layer the tomatoes, mozzarella, and basil on the bread. Drizzle with EVOO and season with garlic powder, salt and pepper.


 This tomato, mozzarella and basil sandwich can be eaten as-is or you can even make it a gourmet.  Cook it on the stove just like a regular grilled cheese, use a panini press, or put it on the grill. It’s a simple, yet versatile Italian-inspired sandwich.

tomato mozzarella basil sandwich 2

tomato mozzerella basil leave no leftovers

Eat it alone or pair this sandwich with a soup or a salad. Try this Super Easy Bean Salad or Tri-Color Quinoa Salad.

Green Pancakes for St. Patrick’s Day

pancakes w choc chips w text

GREEN pancakes w blueberries w text


Nothing says St. Patrick’s Day like green! We see green bagels, green beer…and here are some green pancakes.  These pancakes can be made any day of the year, but with the addition of green food coloring, they’re perfect for St. Patrick’s Day.

Kids will love these for breakfast. You can use shamrock shaped cookie cutters like I did and use both the shamrocks and the round pancake with the shamrock shaped hole. I stacked the pancakes and filled the “hole” with chocolate chips. I also filled some with blueberries.

Want to give your kids a little surprise? Fill the pancake with their favorite fruit or chocolate inside and top with one of the cut out shamrocks, to hide it.

If you do this, come back and let us know how it went!

pancakes w choc chips w text

Green Pancakes for St. Patrick's Day
Recipe type: Breakfast
  • 1½ C. Milk
  • 2 C all-purpose flour
  • 2 tbs white sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp salt
  • 2 eggs
  • 2 TBS canola oil
  • green food coloring
  1. In a large bowl, combine flour, sugar, salt, baking soda and baking powder.
  2. In a small bowl, whisk egg and milk. Add this to the flour mixture. Whisk until there are no lumps. Add green food coloring a few drops at a time, until desired green color is reached.
  3. Heat pan over medium heat. Spray with cooking spray. Pour batter onto heated pan, using more or less batter, depending on the size of the pancake you want. When bubbles form on the top of the pancake, it should be ready to flip. Check readiness by lifting an edge with a spatula and check if brown. Flip and cook until the other side is brown.


green pancake collage

st patty pancakes w text

Peanut Butter and Banana Stuffed French Toast

peanut butter banana french toast with text

peanut butter banana french toast with text

Peanut butter and banana and french toast fans unite! Better than plain old french toast, this stuffed french toast recipe is a unique combination of a peanut butter and banana sandwich and french toast. Wonder if Elvis would have like this? 😉

The filling has no added sugar, this way, you don’t overload on sugar if you use syrup. If you don’t want syrup but want a little extra sweetness, you can add a little dusting of powdered sugar on top.

If you don’t do peanut butter because of allergies or just don’t like it, you can try a nut butter that you like. Almond butter would be great with this!

If you like this recipe, be sure to pin it on pinterest! Just hover your mouse over the picture and click pin it!

peanut butter banana in process w text

Peanut Butter and Banana Stuffed French Toast
Recipe type: Breakfast
  • 2 slices of bread
  • 1 tsp butter
  • 2 eggs
  • 1 tsp water
  • ¼ tsp vanilla extract
  • ½ banana, sliced thin
  • 3-4 TBS creamy peanut butter
  1. Spread peanut butter on both slices of bread in a thin layer. Try to avoid getting close to the edges so it doesn’t spill out. Add banana slices on top of the one slice of bread and and top with other slice of bread.
  2. Preheat pan over medium heat. Melt butter.
  3. Whisk together egg, vanilla and water and put in a shallow dish, big enough to fit the bread.
  4. Coat both sides of the “sandwich” by dipping into the egg mixture.
  5. Cook for 2-3 minutes and flip over and cook the other side.

If you wanted a variation, you could add raisins, cinnamon, or even marshmallow fluff. Ooooh, maybe I should try that! Stay tuned…

peanut butter banana 2 with text

Caramel Apple Upside Down Muffins

caramel apple upside down muffins 4

upside down caramel apple muffins lnl

If you like caramel and apples, these muffins are for you! They are delicious. I was inspired by the pineapple upside down cake. I wanted to make muffins that were gooey and delicious, and upside down!  So, what better than yummy tart apples and sweet caramel?! These caramel apple upside down muffins are great for breakfast, brunch, or dessert.

caramel apple upside down muffins 4

I was worried that putting too much caramel at the bottom would overflow while they were baking, or just not come out right, so this recipe has a separate batch of caramel sauce so you can add as much, or as little, as you like.



2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1/4 c melted butter
1 c half-and-half
1/2 c brown sugar
1/2 c white sugar

For the apples:
2 apples, (I used Gala) peeled and sliced thin
1 TBS butter
2 TBS brown sugar
2 TBS half and half

Caramel Sauce: (You can double if you like lots of sauce)
1 TBS butter
2 TBS light brown sugar
4 TBS half and half


Line muffin pans with cupcake liners.
Preheat oven to 375 degrees F
In a small pot over low heat, melt the 1/4 cup of butter for the muffin mixture. Set aside to cool when melted.

While that’s slowly melting, start making the apples for the bottom:
melt the 1 TBS butter in a pan and add apples when melted
add the 2 TBS brown sugar
cook over medium heat for about 6 minutes until apples get soft.
add the 2 TBS half and half and cook for another 2 minutes
take off of heat and let cool

While the apples are cooling, begin to make the muffin mixture:
(I used my Kitchen Aid, but you can use a hand mixer if you don’t have one.)
Sift flour, baking soda, baking powder and salt into a bowl, add cinnamon and set aside.
In your mixing bowl, combine melted butter (which should be cooled at this point) eggs, sugars and half and half. Once combined, slowly add the flour mixture and mix until combined.

When the apples are cooled down, add a few apples to the bottom of the cupcake liners, making sure they are flat. I only added 2-3 per liner. Next time I will try with more. Add the muffin mixture on top, filling almost all the way.
Bake for about 16-18 minutes until golden brown. (You can check doneness by inserting a toothpick, and if it comes out clean it’s all done.)

While they are in the oven, make the caramel sauce.
Heat up the butter and sugar until melted over medium heat. It will start to bubble. Cook for about 2-3 minutes, stirring most of the time. Add the half and half and cook for another minute. Take off heat. It will thicken as it cools.

When muffins are done, let them cool in the pan for 5 minutes then transfer to cooling racks for another 5 or so minutes. Peel back the cupcake liners slowly and carefully so the apples don’t come of with it. Serve upside down with caramel sauce.

 upside down caramel apple muffins 3 lnl

Mini Breakfast Cups

mini breakfast cups


mini breakfast cups

These mini breakfast cups are perfect for breakfast or brunch.

I didn’t want to make the same old Sunday breakfast for my kids, so I decided to change it up a bit. They came into the kitchen and looked a little surprised. Happy surprised.

These don’t take much time to make. The thing I spent the most time on was positioning the bacon around each muffin cup. I used turkey bacon because it’s what I had on hand. You can definitely use regular bacon instead. You can also change the type of cheese you use. There you have it, your very own breakfast cups.


Mini Breakfast Cups
  • 8 Eggs
  • 24 Pieces of Turkey bacon
  • ¾ - 1C of Shredded cheddar
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees
  2. Spray 24 count mini muffin pan with non-stick spray
  3. Whisk eggs together in a bowl, adding salt and pepper
  4. Lay the turkey bacon around the edges of each muffin cup, cutting in half or quarters, if needed, so the edges don’t come up (You may not use up all of the bacon)
  5. Fill each muffin cup ½ way with egg
  6. Bake for 17 minutes, or until not runny in the middle
  7. Take out of oven and immediately sprinkle with cheese.
  8. Let cool for a few minutes and slide plastic spatula or utensil that won’t scratch your pan around the edges to loosen and take out.

mini breakfast cups 4

mini breakfast cups 3

mini breakfast cups 2