This Date Nut Roll brings me directly back to my childhood. I remember watching my grandpa roll this on the kitchen counter every holiday when we visited.

Crushed graham crackers, marshmallows, dates, pecans, and a splash of cream: none of these ingredients are remarkable on their own, but when combined they become something special.

Date Nut Roll

I can’t recall another occasion for which my grandpa ever worked in the kitchen. However, making the Date Nut Roll was his domain every Christmas. He passed away when I was just ten years old and I hadn’t thought of his Date Nut Roll in years.

When I found this recipe last year and made it for the first time as an adult, it was like I was standing in my grandparents’ kitchen once again.

Some food memories stick with us more than others, and I am so glad I have this one to pass on to my boys.

Date Nut Roll Recipe

1. Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs.
2. Slowly add the cream, a couple of tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
3. Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around.
4. Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator.

I’m all about easy no-bake treats for some of my holiday treat-making. As much as I love cookies and fancier holiday desserts, sometimes it’s just plain fun to pull together a whole bunch of delicious treats in very little time.

With just a few of these options, you can have platters of Christmas goodies at your fingertips to deliver to friends or share at a party.

I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make, you might laugh.

No-Bake Cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life. With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.

With all the flavors of pumpkin pie stirred into a creamy bowl of oatmeal, this quick and easy Pumpkin Pie Oatmeal is our favorite fall oatmeal.

It’s hard to beat a hot fragrant breakfast that can be on the table in less than 15 minutes.

Pumpkin Spice Oatmeal

We enjoy topping our bowls of oatmeal with a swirl of freshly whipped cream to make it even more like pumpkin pie.

The whole family enjoys this oatmeal and the kids have requested this again every single day this week; I think I’m safe to say that it is a hit.

It’s been ten years since we first made pumpkin spice oatmeal and this is still my middle son’s favorite oatmeal. He happily makes this oatmeal throughout the year.

There’s nothing better than having a terrific breakfast that the kids can make on their own. Especially when they make enough to share with me.

Oatmeal Ingredients

• rolled oats
• water
• milk
• pumpkin puree
• brown sugar
• pumpkin pie spice mix
• kosher salt

Pumpkin Oatmeal Recipe

1. Combine all ingredients in a large saucepan and bring to a boil.
2. Reduce heat to a simmer and cook over medium-low heat for 5-8 minutes, stirring constantly until the oatmeal has thickened.
3. Remove from the heat, portion into serving bowls, and top with whipped cream or a drizzle of heavy cream.

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The smooth creamy texture of brown sugar ice cream with its rich caramel, toffee-like flavor makes this the perfect ice cream to take me into fall.

Brown Sugar Ice Cream

Creamy vanilla homemade ice cream is my absolute favorite. But I like to mix things up a bit every once in a while. Creating a slighting richer ice cream with brown sugar is one way to do that.

Why brown sugar instead of white sugar? Brown sugar is simply white sugar with the addition of molasses. The molasses in brown sugar gives a deep caramel or subtle toffee flavor.

Note: I did not put additional molasses in this recipe. However, feel free to add a teaspoon or so to your liking. Depending on my mood I have been known to sneak it in.

Brown sugar changes up the ice cream for something a bit richer tasting. Plus if you are out of white sugar and still want to make ice cream, you can! It is always good to have options.

Mixing up the ice cream base couldn’t be easier. Place all your ingredients in a bowl and whisk. It might take your brown sugar a bit longer to dissolve, so a little extra whisking might be needed, but worth it.

Cinnamon Brown Sugar Ice Cream

You can add in so many delicious things to ice cream. Cinnamon and cinnamon chips pair perfectly with brown sugar. You may recall just how much we love cinnamon ice cream – we love it so much we have 5-minute cinnamon ice cream recipe and a french-style custard too.

Caramelized almonds, candied walnuts, or cinnamon-roasted pec

Mom’s Lemon Meringue Pie

My mom was famous for her Lemon Meringue Pie growing up. In fact, she still is!  It was often requested for parties or sick visits. (Really, I remember people asking my mom to bring this pie instead of chicken noodle soup when they were sick!)  I often forget how good it is until I make it-then I just can’t stop eating it!

This recipe starts with a flakey homemade pie crust that is filled with smooth and creamy lemon filling and topped with toasted meringue. It is totally irresistible!

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Coconut Lovers be warned, this coconut rice krispie treat is going to star in your food daydreams for years to come. I adore coconut and I also LOVE a great rice krispie treat, so this combination is pretty much my idea of snacking perfection.

Coconut Rice Krispie Treats

While I’m admittedly a sucker for an amazing rice krispie treat, not just any rice krispie treat will do. If it’s too hard and it scratches the roof of your mouth, that’s just wrong.

Falling apart in your hands? That is not cool. It needs to be just firm and sticky enough to hold together, yet soft and chewy and absolutely loaded with marshmallows. If I’m indulging in a rice krispie treat, it had best be worth the indulgence.

The ratio of butter to marshmallows to rice krispies is important. But the real secret is the marshmallows, you’ll reserve some of them to stir in at the last minute. Melt the majority of them with the butter but then stir two cups in just before the cereal is entirely combined.

The marshmallows will melt just enough to stick together with the cereal. Yet be soft pillowy pockets of sweetness mixed into the rice krispie treats.

My other rice krispie secret to keep in mind in order to achieve the perfect rice krispie treats. Don’t press too hard when you are spreading them into the pan.

Press as lightly as you can in order to spread them out. If you press them down too much, you’ll wind up with a very firm rice krispie treat, instead of perfectly stretchy slightly sticky treats.

Remember, don’t skimp on the marshmallows. I love the additional gooey-ness the extra marshmallows provide. It seems like a mountain of marshmallows initially, but I’m promising you now that these are amazing rice krispie treats!

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