Has anyone else been stress-baking recently? We have made so many different baked goods since being stuck at home that I’ve lost track of everything we’ve made! I can tell you that it’s all been delicious and every time we make something it’s eaten within 48 hours.

Hopefully I’m not the only one baking and cooking up a storm over here. Baking and cooking with kids can be a lot of work, but it can also be really fun if you pick the right recipes!

Since everyone is stuck at home right now with their kiddos home, I thought it’d be helpful to put together a list of easy recipes that your kids can help you bake or cook! Often times recipes are so complicated or have so many ingredients that you have to do most of the work, but with these, your kids can really take the lead!

I’ve split all these things to cook with kids into two sections. First, recipes with five ingredients or less. Most of them have three ingredients, but some of them have four or five. Second, recipes that are no-bake! Kids + the oven just doesn’t sound like a good idea to me, so I wanted to find some good recipes that didn’t require any time in the oven.

Things to Cook with Kids That Have 5 Ingredients or Less

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Puppy Chow

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Cheesecake Stuffed Strawberries

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Sweet and Sour Meatballs

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Watermelon Granita

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Hummus

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Mac & Cheese

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Banana Oat Smoothie

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Teriyaki Chicken

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Breakfast Cookies

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Pigs in a Blanket

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Pancakes

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Pita Bread

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Mini Meringue Cookies

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Chocolate Banana Smoothie

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Chocolate Nut Clusters

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Shortbread Cookies

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Chocolate Mousse

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And now, on to the no-bake recipes!

No-Bake Recipes to Make With Kids

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Easy No-Bake Fudge

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No-Bake Monster Cookie Granola Bites

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Best Ever Rice Krispie Treat Recipe

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Peanut Butter No-Bake Cookies

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Oreo Balls Recipe

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No-Bake Cheesecake Recipe

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Healthy Trail Mix

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Oreo Dirt Cups

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Banana Split Pops

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Apple Nachos

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No-Bake Chocolate Candy Cookies

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Golden Grahams S’mores Bars

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No-Bake Chocolate Tart

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Chocolate Peanut Butter Cornflake Cookies

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No-Bake Scotcheroos

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No-Churn Graham Cracker Ice Cream

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Homemade Crunch Bars

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Funfetti Dip

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Have you found at least five or more recipes to make with your kids? I hope you have, because just putting this together has made me crave something sweet!

Cooking with kids can be really rewarding, and there’s no better time to teach them than now! Have fun!

Check out the other posts in my Stuck at Home series here:

• 36 Things to Do With Kids
• 10 Things to Watch With Kids
• Working From Home With Kids
• 7 Ways to Stay Connected With Friends and Family

The post Stuck at Home: 35 Things to Cook with Kids appeared first on Life With My Littles.

Hey mamas! I shared this recipe last year on my friend Christine’s blog, I Dig Pinterest, and I have been saving them ALL YEAR to share them with you guys here today! They are super easy no bake Oreo cream pie bars, and they are DELICIOUS!

And not only are they super easy and yummy, but they only take four ingredients! Woo hoo! They are the perfect dessert for when you are busy getting Halloween costumes together and carving pumpkins and don’t have a lot of time (or energy!) to do much else!

This recipe was actually adapted from one of our family’s favorite OREO cream pie recipes. We make it all the time when we have guests or when we bring food to friends. It’s always a big hit, and these bars were, too! We gobbled them right up! And who wouldn’t? A layer of OREOS, a layer of whipped cream, and a layer of OREO cream pudding. Mmmmm. Is it too early for me to make these again?

To be honest, you could probably get away with making these any time of the year, but there’s something about using Halloween OREOS that makes them even yummier!

Yield: 1 8x8 pan

No-Bake OREO Cream Pie Bars

Prep Time: 4 hours 30 minutes

Total Time: 4 hours 30 minutes

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Ingredients

• 1 package Halloween OREOS
• 1 1/4 cups milk
• 2 (4 oz) boxes OREO pudding mix
• 1 tub whipped cream

Instructions

1. Crush up 12 OREOS and squish them in the bottom of an 8x8 pan. 2. Spread 1/2 container of whipped cream on top. Freeze for 10 minutes.
2. Blend together 1 cup milk and 2 boxes of OREO pudding mix. Once blended (it will be thick), gently fold in the rest of the whipped cream. Spread on top of the whipped cream layer and freeze for 4 hours.
3. Sprinkle with crushed OREOS or top each bar with a full OREO! Thaw for 10 minutes before serving.

I really do hope you get a chance to try these no bake OREO cream pie bars out, because they are DIVINE! Happy Halloween!!

The post No-Bake OREO Cream Pie Bars appeared first on Life With My Littles.

Well here’s a post I never thought I’d be sharing! Lactation cookies! And not just any lactation cookies–cranberry white chocolate chip lactation cookies!

I’ll be honest and tell you when I first heard about these, I thought they were ridiculous. But then my milk supply dropped and my son wasn’t gaining enough weight and I got desperate to try anything. I drank more water, I took some fenugreek pills, and I ate a few of these every day for a week, and it helped! So I don’t know for certain if they worked because they actually worked or if it was because of a placebo effect kind of deal, but honestly, I don’t care. And if you’re here looking for a lactation cookie recipe, I’m going to guess you don’t care either. These bad boys helped boost my milk supply and got us back on track. My 5-month-old is almost 18 pounds now so I’m pretty sure he’s getting enough food!

Now I originally tried a different lactation cookie recipe but found it wasn’t my favorite, so I thought I would mix it up, change a few things, and add in dried cranberries and white chocolate chips. Those two with the oatmeal are FAB.

I actually like these cookies so much that I froze all of the dough and just pop a few in the oven every few days. I don’t share them with my kids (they’re “Mommy cookies”) and even though they’ve tried them and liked them, I’m not wasting these delicious little treats on them. They definitely don’t need any help lactating, I can tell you that.

Anyway, these are super easy, super good, and like I said, freezable. Just scoop them on a cookie sheet, freeze them in balls, and then put them all in a ziploc bag and bake for like 2 extra minutes. Mmmm. You’re welcome.

Yield: 4 doz

Cranberry White Chocolate Chip Lactation Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

These cranberry white chocolate chip lactation cookies work miracles! They are delicious, and the oatmeal combined with the dried cranberries and white chocolate chips is amazing! Plus the special ingredients really help boost your milk supply!

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Ingredients

• 3 cups old-fashioned oats
• 1 1/2 cups flour
• 5 Tbsp brewer's yeast
• 3 Tbsp ground flaxseed
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 12 Tbsp unsalted butter (softened)
• 4 Tbsp coconut oil
• 1 1/2 cups sugar
• 1 egg and 1 egg yolk
• 2 tsp vanilla extract
• 1 1/4 cups white chocolate chips
• 3/4 cup dried cranberries

Instructions

1. Mix together the oats, flour, yeast, flaxseed, baking powder and soda, cinnamon, and salt. Set aside.
2. Beat butter and coconut oil until creamy.
3. Add in the sugar and beat until fluffy.
4. Add in the eggs and vanilla and mix until combined.
5. Slowly add in the dry ingredients, mixing well after each addition.
6. Stir in dried cranberries and white chocolate chips until combined.
7. Bake at 350 for 12-14 minutes.

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Hey guys! I am so thrilled to be posting for the third year in a row in the Red, White, and Blue series hosted by my friend Mandy at Sugar Bee Crafts! The Fourth of July is one of my favorite holidays because it’s my dad’s birthday and because I just love all things patriotic. Plus, fireworks! Today I’m going to be sharing a super easy recipe for patriotic popsicles that are perfect to cool you down during those hot Fourth of July barbecues!

A few weeks ago, we went berry picking at a farm an hour away. It was the CUTEST little place, and it was so much fun. We picked strawberries and blackberries, and even brought home some peaches and red onions!

When we got home, I needed to come up with something yummy to make with all of those berries. Since it’s summer and it’s basically already 1,000 degrees here in Texas, I thought popsicles would be perfect!

These popsicles were a big hit at our house, and I am definitely going to be making this recipe again as we get closer to the 4th of July!

Yield: 6-8 popsicles

Patriotic Popsicles

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

These patriotic popsicles are the perfect Fourth of July dessert! Red, white, and blue creamsicles with strawberry and blackberry inside! Yum!

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Ingredients

• 8 oz softened cream cheese
• 1/4 cup white sugar
• 1 tsp vanilla
• 6 or 7 fresh strawberries, mashed
• 10 frozen blackberries
• blue food coloring
• 8 oz container vanilla yogurt

Instructions

1. Blend cream cheese, sugar, and vanilla untill creamy.
2. Divide cream cheese mixture in two.
3. In one half of the mixture, stir in strawberries until blended. Fill popsicle molds 1/2 full.
4. In the other half, stir in a few drops of blue food coloring and frozen blackberries. Spoon on top of the first layer in the popsicle molds.
5. Finish it off by adding a few scoops of vanilla yogurt in each mold.
6. Close your molds (or use sticks, whatever your popsicle mold uses) and freeze at least 4 hours.

The post Patriotic Popsicles appeared first on Life With My Littles.

My all-time favorite ice cream ever is from the BYU Creamery, and it’s called Graham Canyon. It tastes like heaven, it’s creamy, crunchy, has chocolate pieces and a graham cracker swirl, and I think the recipe must’ve been divinely inspired. Anyway, it’s fabulous. But unfortunately, it is only sold in Provo, UT.

So my ice cream-loving self decided to come up with a similar version that I could make quickly, easily, and cheaply at home. And oh boy, this no-churn graham cracker ice cream turned out AMAZING! Everyone in my family approved and it was gone in three days.

It’s not quite the same as the Creamery version, but it’s a very delicious copycat. The actual version has honeycomb candy in it and I used chocolate chips, but if that’s a deal-breaker for you then you can try this chocolate honeycomb candy recipe my friend Katie came up with.

I seriously will be making this on repeat this summer since it is so stinking hot in Texas and it just makes me want to eat ice cream all day. But can you blame me? Ice cream is amazing. And this recipe is no exception.

Yield: 1 9x5" pan

No-Churn Graham Cracker Ice Cream

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

This no-churn graham cracker ice cream recipe is so good and easy! It tastes a lot like a copycat BYU Creamery Graham Canyon ice cream, but made at home!

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Ingredients

• 2 cups heavy whipping cream
• 1 14 oz can sweetened condensed milk
• 1 cup finely crushed graham cracker crumbs
• 4 graham crackers, broken up into chunks
• 1/2 cup milk chocolate chips

Instructions

1. Using a hand mixer, whip up whipping cream until stiff peaks form.
2. Gently fold in sweetened condensed milk and graham cracker crumbs.
3. Stir in graham crackers and chocolate chips.
4. Pour into 9x5" loaf pan and freeze for at least 4 hours.

The post No-Churn Graham Cracker Ice Cream appeared first on Life With My Littles.

I received free product in exchange for hosting a #DisneyKids Preschool Playdate. All opinions are my own. This post also contains affiliate links.

On Monday I shared all the details from our amazing #DisneyKids Preschool Playdate. All the details except for how to make these adorable Mickey Mouse cupcakes, that is!

They were a hit at our party two weeks ago, even if they did start to get a little melty sitting in the hot Texas weather for a few hours. They looked great in the Mickey Mouse Clubhouse cupcake liners that came in our playdate kit, and I loved showing them off on the Mickey Mouse Clubhouse cupcake stand I found.

And I know these look super cute and fancy, but they were actually way easy. All I used was a box of cupcake mix, chocolate frosting, OREO Thins, and Baker’s Dipping Chocolate.

First, bake a box of chocolate cupcakes according to package directions.

While your cupcakes are cooling, dip OREO Thins in Baker’s Dipping Chocolate and let dry in the fridge on a sheet of wax paper.

When the cupcakes are completely cooled (I’m serious on this one!), frost with chocolate frosting. I like to use Wilton disposable decorating bags and tips like these to frost my cupcakes.

Then, take two “Mickey ears” and stick them with the chocolate side up into the frosting. I did mine a little behind the middle point of the cupcake. I also did a quick little line of reinforcement frosting behind the ears to make them extra sturdy.

And guess what! All done! I told you they were easy! Now you have some adorable cupcakes for your Mickey Mouse party. Or just for fun, because who needs a party to make cupcakes??

If you need more fun ideas on how to throw a Mickey Mouse party, check out my post all about our #DisneyKids Preschool Playdate here!

The post Mickey Mouse Cupcakes appeared first on Life With My Littles.

My all-time favorite dessert from any restaurant ever was the Apple Chimicheesecake from Applebee’s. When I found out they had discontinued it several years ago, I was devastated. Where was I going to get my sweet, fried, apple cheesecake treat?

A few years passed and I eventually found a new favorite dessert, but the memory of the Apple Chimicheesecake was never forgotten.

Then a few weeks ago, I made an apple dessert quesadilla and it resembled the Apple Chimicheesecake so much that I decided to try using similar ingredients and making it in burrito form. The results were fabulous. Hence, this Applebee’s Apple Chimicheesecake copycat recipe!

If you were never privileged to try it while it was on the menu, let me fill you in. It’s a crispy tortilla covered in cinnamon and sugar, filled with a creamy, warm apple cheesecake, and served with vanilla ice cream and a caramel drizzle. YES. It’s incredible.

I was a fool and only made one of these beauties and I had to share it with my husband, son, and daughter. Needless to say, I was for sure wanting more by the time it was gone. Also needless to say, I will be making this again very soon.

If you’re looking for a unique, easy dessert that is sure to impress, this is the one. I promise you won’t be sad you tried it!

Yield: 1 serving

Applebee's Apple Chimicheesecake Copycat

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

This Applebee's Apple Chimicheesecake copycat recipe tastes just like the original dessert from the restaurant! Warm, gooey apple cheesecake tucked inside a cinnamon sugar tortilla and fried until golden, served with creamy vanilla ice cream and drizzled in caramel! Yum!

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Ingredients

• 1 Gala apple
• 1/4 cup brown sugar
• 1 Tbsp. butter
• 8 oz. cream cheese, softened
• 1/4 cup white sugar
• 1 tsp. vanilla
• 1 burrito size flour tortilla
• butter
• cinnamon and sugar mixture
• caramel sauce
• vanilla ice cream

Instructions

1. Dice your apple into small pieces.
2. In a small pot, combine diced apples, brown sugar, and butter over medium heat. Cook, stirring constantly, until apples are soft. Let cool.
3. Blend cream cheese, white sugar, and vanilla with hand mixer until smooth.
4. Fold in apple mixture.
5. Spread butter over 1 side of tortilla and rub cinnamon and sugar mixture on it.
6. Spoon apple cheesecake mixture into middle of the opposite side of your tortilla. Fold the sides in, then roll up burrito-style.
7. Fry in a pan over medium heat until crispy. Make sure you flip your burrito to cook all sides.
8. Cut in half and serve with vanilla ice cream.
9. Drizzle with caramel sauce and enjoy!

The post Applebee’s Apple Chimicheesecake Copycat appeared first on Life With My Littles.

I know this basically describes every woman ever, but I love dessert. If I could eat it three times a day after every meal, I would, no hesitation. So when I tasted my mother-in-law’s raspberry pretzel salad last year, I knew I had to have the recipe.

It’s crunchy, salty, sweet, tangy, and creamy. Basically, it’s everything you could possibly want in a dessert.

Now you’ve probably heard of strawberry pretzel salad, and yes, it’s sort of like that. But guys, it’s so much better, no joke.

It’s also super easy and is made with three delicious layers that don’t take a lot of time to make. Yes, you have to wait a bit in between layers so it doesn’t all squish together, but it’s so worth the wait.

It’s the perfect dessert for your Christmas party, family dinner, dessert night, or pretty much anything. Yeah, it’s the perfect dessert for anything.

Yield: 1 9x13" pan

Raspberry Pretzel Salad

Prep Time: 2 hours

Cook Time: 6 minutes

Total Time: 2 hours 6 minutes

This raspberry pretzel salad dessert is the perfect Christmas dessert for any gathering or party! It's sweet and salty, crunchy and creamy, and basically everything you've ever wanted in a dessert! Plus it's super easy!

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Ingredients

• 2 cups pretzels, finely chopped
• 1/2 cup sugar
• 3/4 cup butter, melted
• 1 8 oz pkg cream cheese, softened
• 1/3 cup sugar
• 8 oz Cool Whip
• 1 6 oz pkg raspberry Jello
• 2 cups boiling water
• 2 10 oz pkg frozen raspberries

Instructions

1. Mix first three ingredients and press into a 9x13" pan. Bake for 6 minutes at 350 degrees. Cool.
2. Mix cream cheese and sugar well. Fold in Cool Whip. Spread over cooled crust and chill.
3. Dissolve Jello in water. Add frozen raspberries. Stir until mixed and thickened. Pour over cream cheese mixture and chill until firm.

Seriously, if you need a simple Christmas dessert then this is the one for you. I promise it will be a hit!

The post Raspberry Pretzel Salad appeared first on Life With My Littles.

Growing up, my mom had a few delicious desserts in her file of recipe cards that my sister and I loved to help make. The classic jello poke cake, ice cream cone cupcakes, and one of my favorites, the fruit pizza.

It’s pretty simple, but it comes together so perfectly. I love the bright colors, and honestly, it’s my favorite way to eat fruit. A layer of soft sugar cookie topped with cream cheese frosting and sweet fruit. Mmmm.

I haven’t made one since my kids were born so last week I decided to throw one together and let the kids help! Maybe next time I’ll let them decorate it, but you know since I was taking pictures for ya’ll I had to make it pretty!

The whole time we were making it together my son kept asking if he could eat the cookie. Even before we had frosted it! That’s how much my family is into sweets, guys. We can’t get enough.

One of the best parts about this recipe is that it can easily be turned into mini fruit pizzas, too. Just roll the dough and cut it into little circles instead of pressing it into a pizza pan.

Next time you’re asked to bring the dessert to a party, think about bringing one of these bad boys. Everyone will love it, and you can even do colors to match your favorite football team or the closest holiday! Fruit comes in every color so the possibilities are endless!

Yield: 1 cookie

Fruit Pizza

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

This fruit pizza is so easy and so yummy! The best way to eat fruit! A layer of soft sugar cookie, topped with cream cheese frosting, and colorful fruit! The perfect dessert for your next party!

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Ingredients

For the Cookie

• 3/4 cup sugar
• 1/3 cup shortening
• 1 egg
• 1/2 tsp vanilla
• 1 Tbsp milk
• 1 1/2 cup flour
• 1 tsp baking powder
• 1/8 tsp salt

For the Frosting

• 1 (8 oz) pkg cream cheese (softened)
• 1/2 cup sugar
• 2 tsp vanilla extract

Toppings

• a variety of different fruits

Instructions

1. Mix shortening, sugar, egg, vanilla, and milk until creamy
2. Add in dry ingredients until combined
3. Press into a greased and floured pizza pan in a circle about 1/4" thick
4. Bake at 375 degrees for about 12-15 minutes, until edges start to turn a light brown
5. Cool cookie completely. While cooling, use a spatula to lift cookie gently from pan so it doesn't stick while cooling
6. Beat cream cheese, sugar, and vanilla until creamy and light
7. Spread onto cooled cookie
8. Top with fruit!

I really do hope you guys get a chance to try this one because oh, it is so good. And it tasted exactly like I remembered from when I was a kid. Mmm. Nostalgia.

Enjoy!

The post Fruit Pizza appeared first on Life With My Littles.

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

Guys, I knew it would be hot when we decided to move to Texas, but it is H-O-T here.

Most days I try not to go outside, despite my 3-year-old constantly asking me if we can play outside. And despite my sweet tooth, I have to have a pretty good excuse to turn on the oven and bake inside. It’s usually just not worth it.

But when I saw that Nestlé Toll House came out with 4 new premium and versatile baking mixes, I decided it was time to turn my oven on.

Each mix has a full cup of morsels or baking bits included to help you unlock all sorts of chocolate baking desserts. And not only that, but there are THREE different recipes included on the back of each box so you don’t have to just make cookies or just make brownies. And they have no artificial colors or flavors so I don’t feel bad about buying them. I grabbed all four mixes and headed home. There’s Brownies & More with Butterfingers, Brownies & More with chocolate morsels, Cookies & More with Butterfingers, and Cookies & More with chocolate morsels. Yum.

Of course I decided not to make any of them and to try my hand at a dessert I could cool off with in this Texas heat–No-Churn Brownie Ice Cream. I used the Brownies & More with chocolate morsels and it was seriously so easy. Three steps, three ingredients, and a few hours and you’ve got yourself super creamy, super chocolatey homemade ice cream!

First, bake your brownies according to package directions. Easy peasy. And also, they smell SO good while baking!

Next, mix together your ice cream ingredients. Whip your whipping cream, fold in your sweetened condensed milk, and gently stir in your brownie bits. Pour into a 9×5″ loaf pan.

Now just freeze your ice cream for 4 hours and scoop it into a cone!

I seriously loved how this turned out, and couldn’t believe how easy it was. The Brownies & More with chocolate morsels mix made it super easy to add my own special touch and really mix things up!

Yield: 1 9x5" pan

No-Churn Brownie Ice Cream

Prep Time: 5 hours

Total Time: 5 hours

This no-churn brownie ice cream is super easy and so fudgy! The perfect treat for summer!

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Ingredients

• 1 box NESTLÉ® TOLL HOUSE® Cookies & More Cookie Baking Mix with Semi-Sweet Chocolate Morsels, prepared as directed
• 2 cups whipping cream
• 1 14oz. can sweetened condensed milk

Instructions

1. Bake NESTLÉ® TOLL HOUSE® Cookies & More Cookie Baking Mix with Semi-Sweet Chocolate Morsels as directed on the box. Let cool completely and then crumble into little bits.
2. Whip whipping cream until stiff peaks form. Fold in sweetened condensed milk and gently stir in brownie bits.
3. Freeze for 4 hours and enjoy!

For more delicious recipes using the new Nestlé Toll House Baking Mixes, check out this site!

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