S'mores Cupcakes

S’mores Cupcakes

S'mores Cupcakes

S'mores Cupcakes

I love S’mores and I love any recipe that has anything to do with S’more. I mean who doesn’t love chocolate, marshmallows and graham crackers all together?! These cupcakes would be fun for a summer night, sleepover, to take camping or just for fun. You could also make these and put them in bags then gift them to neighbors and friends with some s’more supplies. Enjoy!

S’mores Cupcakes



  • 2 C Sugar
  • 1 3/4th C All-Purpose Flour
  • 3/4 C Cocoa
  • 1 1/2 t Baking Soda
  • 1 1/2 tea Baking Powder
  • 2 Eggs room temp.
  • 1 1/2 tea Salt
  • 1 C Milk
  • 1/2 C Vegetable Oil
  • 1/2 C small Marshmallows
  • 1/2 bag of Graham Crackers 3


  1. Heat your oven to 350 and line cupcake pan with cupcake liners
  2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add your eggs, milk, and oil. Beat with a mixer for 2 minutes. Set aside.
  3. Break Graham crackers in half and place in ziplock bag. Pound with cookie roller until finely crushed.
  4. Scoop 1 Tablespoon of graham cracker into cupcake tin and then scoop chocolate cake batter onto graham cracker. Push in 3 small marshmallows in center. 5 6
  5. Bake for 20 minutes.
  6. Let cupcakes cool. Once cooled, put on wire rack.

Frosting Ingredients

  • 1 C Sweet Cream Butter
  • 2/3 C Cocoa
  • 3 C powdered sugar
  • 1/3 C milk
  • 1 TBSP Marshmallow extract 2

Directions for frosting:

  1. Place softened butter in mixing bowl and add in the cocoa and powder sugar. Mix on low until combined. Scrap sides and add in the extract.
  2. Add in heavy cream and scrap down the sides.
  3. Garnish with graham cracker crumbs, marshmallows and a hershey. 4

Margarita Cupcakes



Calling all you Margarita fans out there! You will love these delicious Margarita Cupcakes! The cupcake and frosting is full of flavor and perfect for any margarita fan out there. Enjoy!

Margarita Cupcakes

Marg cupcakes


For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup whole milk  unnamed

To Brush the Cupcakes
1 to 2 tablespoons tequila  unnamed (1)

For the Tequila-Lime Frosting
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
Pinch of coarse salt


1. Preheat the oven to 325 degrees F. Line a your muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder and salt

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy for unto 5 minutes

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each one

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the milk in two batches.

7. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. Allow cupcakes to cool for 5 to 10 minutes

9. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila.

10. Let the cupcakes sit aside to cool completely before frosting them.

To make the frosting

1. Whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.

2. Give it a mix on medium speed for about 30 seconds.

3. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.


4. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Margarita Cupcakes

chicken enchiladas

Chicken Enchiladas with Sour Cream White Sauce

chicken enchiladas

chicken enchiladas

You are going to love this next recipe for Chicken Enchiladas with Sour Cream White sauce because it is delicious and super easy to make. The kid’s actually LOVE this which is awesome because my kiddos are very picky eaters.

This recipe has been EXTREMELY popular, try out some of our other popular recipes like our Crock Pot Chicken Fettuccine Alfredo Recipe, our Paula Deen’s Crock Pot Potato Soup Recipe, our Crock Pot Apple Crisp Recipe, our Crock Pot Dr. Pepper Pulled Pork, our Crock Pot Lasagna Recipe and our Crock Pot Chicken Tacos Recipe!

Enjoy…. (See RECIPE Below:)

chicken enchiladas 2


  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 10 small soft flour tortillas (you can use corn but I like flour with chicken)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
  • 3 cups Monterey Jack cheese – shredded
  • 3 tablespoons butter
  • 4oz can diced green chillies (I like medium – they are not spicy at all)


  1. Preheat oven to 350 degrees
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
  4. Melt butter in a pan over medium heat
  5. Stir flour into butter and whisk for 1 minute over heat.
  6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
  7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
  8. Pour mixture over enchiladas and add remaining cheese to top.
  9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
  10. Enjoy!

more recipes

Snickers Caramel Apple Salad Recipe

Crock Pot Chicken Fajitas Recipe

Crock Pot Chicken Fettuccine Alfredo Recipe

Homemade Taco Seasoning Recipe

Bacon Wrapped Cheese Stuffed Shells

Sour Patch Grapes

Inspired by, Joyful Momma’s Kitchen

Chicken Enchiladas


Strawberry Crunch Bars



These crunch bars are really delicious and easy to make! I love eating these for breakfast, snacks, on the go treats, desserts, taking them to parties, etc. They are sweet and full of flavor. You may be surprised to see sugar cookies in the ingredients but that is a secret tip to making the best ever “crust”.

Strawberry Crunch Bars


  • 15 oz Sugar Cookies
  • 1/2 cup Sugar
  • 6 tbsp melted Butter
  • 8 oz softened Cream Cheese
  • 1 cup Heavy Cream
  • 1 lb Strawberries 1


  1. Grease 9×13 baking dish.
  2. Preheat oven to 325.
  3. Crush 10 oz of sugar cookies in food processor. 3
  4. Add 6 tablespoons of melted butter and pulse until blended.
  5. Press mixture into bottom of prepared pan. 4
  6. Bake for 30 minutes.
  7. Set aside to cool.
  8. Wash, hull and slice strawberries. 2
  9. Whip heavy cream with sugar until peaks form.
  10. Add in softened cream cheese and mix until blended.
  11. Fold in sliced strawberries. 5
  12. Spread mixture on top of cooled crust. 6
  13. Crush remaining sugar cookies in blender and sprinkle over top of pan.
  14. Cover and place in freezer.
  15. Remove from freezer about 15-30 minutes prior to serving time.

Peanut Butter Cup Brownie Bottom Cheesecake



peanut butter cheesecake 2

If you are a chocolate, peanut butter, brownie lover then you will definitely love this next recipe! This Peanut Butter Cup Brownie Bottom Cheesecake is full of all of those ingredients. This cheesecake is rich and full of flavor. It’s sweet but not too sweet and the ganache topping just melts in your mouth. This recipe takes a little more work than most of my recipes but let me just tell you…it’s totally worth it!! Enjoy…

peanut butter cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake



  • 1 Box of Brownie Mix (ingredients needed according to the box usually oil and eggs)
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, cut into small pieces

Cheesecake Filling:

  • 2 packages cream cheese (softened)
  • 2.5 whole Eggs
  • 1 cup Brown Sugar
  • 1/2 cup Smooth Peanut Butter
  • 1/4 cup Whipping Cream
  • 1/2 Tablespoon Vanilla Extract


  1. 1/4 cup whipping cream
  2. 1/2 cup Semi-Sweet Chocolate Chips
  3. 1/2 cup Peanut Butter Chips
  4. 6 Peanut Butter Cups, cut in half



  1. Heat oven to 350°F. Grease 9-inch Springform pan
  2. Prepare brownie mix according to directions and pour mixture into springform pan then bake according to directions (continue on to make the cheesecake filling – STEP 5 – while this is baking).
  3. When brownie bottom is done, pull out of oven and cover with milk chocolate chips, peanut butter chips and peanut butter cups. 17
  4. Spoon cheesecake mixture over chips. Turn oven down to 325°. 15
  5. Beat cream cheese until smooth
  6. Add eggs and mix well
  7. Add brown sugar, peanut butter and whipping cream and mix until smooth 19
  8. Add in vanilla
  9. Pour over top cooked brownie crust and chocolate chip mix
  10. Wrap the pan with aluminum foil 2 times to prevent water from coming in
  11. Place pan in a bigger ban and fill 1 inch up the sides of the foil with hot water 14
  12. Bake at 325 degrees for 1.5 hours (or until lightly browned and firm)
  13. Let cool for 1 hour then refrigerate for at least 3-4 hours
  14. Pull out of fridge and take side springform off then hold the pan over top of stove burner for bout 10-15 seconds to loosen the bottom
  15. Remove from bottom and place on a serving plate
  16. Now for the topping ganache - bring whipping cream to a boil and add chocolate and peanut butter chips – stir until smooth and melted 13
  17. Drizzle your ganache over the top of the cheesecake and use it as a “glue” for the peanut butter cup edge!
  18. Enjoy…

peanut butter cheesecake

Adapted from, Tasty Kitchen


Homemade Fruit Rollups (2-Ingredients)


Homemade Fruit Rollups


I’ve been on sorta a health kick lately and who doesn’t want their kiddos eating healthy right?! Well, these homemade fruit rollups are super simple and I love that they only have 2 ingredients…I mean really, have you read the ingredient list on a “healthy” package of fruit rollups or fruit snacks? Most of them have things I cannot even pronounce and have no idea what they are in them. Enjoy this healthy and easy recipe..your kids definitely will! ;-)

Homemade 2-Ingredient Fruit Rollups


3 Cups of Fruit (I used Strawberries)
Sugar (Optional)


  1. Preheat oven to 170
  2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
  3. Prepare Strawberries (cut stems)3.jpg
  4. Puree your fruit in food processor until smooth consistency. 4.jpg
  5. Add sweetener of your choice (I used sugar) and sweeten to taste.
  6. Pour mixture on to prepared cookie sheet about 1/8″ thick. 5.jpg
  7. Bake for 6-8 hours. Wait until your center is no longer tacky.
  8. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
  9. Flip over onto parchment paper.
  10. Remove plastic wrap.
  11. Cut into strips and roll.

 fruit rollups collage.png


Chocolate Caramel Cheesecake Trifle



I have this fetish for trifle recipes and my hubby loves cheesecake so this is the perfect combination! Below is a recipe for a chocolate caramel cheesecake trifle that will knock your socks off. ;-) I love Trifles because they are not only easy to make but they look fantastic too. Enjoy and let the little ones help with the layering of this recipe…

Chocolate Caramel Cheesecake Trifle

cheesecake trifle 2.png



  • 1 pk. golden grahams crushed (1 ½ cups)
  • 4 T. Melted butter

Cheesecake Mixture:

  • 3 8oz packages of cream cheese softened to room temperature.
  • 1 Cup sugar
  • 1 ½ Tsp. vanilla
  • 2/3 Cup sour cream
  • 3 eggs (room temperature)


  1. Prepare your 9” springform pan by spraying with anti-stick baking spray.
  2. Mix crushed graham crackers with melted butter and press firmly into 9” springform pan.  Place in oven heated to 325 degrees and bake for 7 minutes. Continue on to the cheesecake mixture:
  3. Blend cream cheese, sugar and vanilla with hand mixer on medium speed 1-2 minutes until well mixed.
  4. Add the sour cream and blend 1 minute.
  5. Add the eggs one by one, mixing on low just until all ingredients are blended together.
  6. Pour over crust and bake at 325 degrees for 40-50 minutes.
  7. I use a confection setting on my oven, baked for 43 minutes until center was almost set.  Times may vary depending on oven setting and type of springform pan you are using.
  8. Remove from oven and allow to completely cool before cutting.

For the Trifle:

  1. Using one piece of cheesecake (1/8 of cheesecake per trifle) remove crust and lightly mix just the cheesecake filling to fluff.  Set aside.
  2. Cube 1/8 of cheesecake.
  3. Place 3-4 cubes in bottom of trifle.
  4. Drizzle caramel sauce and chocolate sauce over cheesecake cubes
  5. Layer a generous amount of whipped topping over cubed cheesecake.
  6. Place the remaining cubes over whipped cream.
  7. Drizzle caramel sauce and chocolate sauce over cubes.
  8. Pipe on your fluffed cheesecake over the top.
  9. Drizzle on caramel sauce
  10. Add 1/2 Hershey’s Mini candy bar crushed, and place the remaining 1/2 in the top.

Malibu Drink



It’s almost Summer time…and you know what that means, lots of yummy, refreshing drinks for a hot summers day. This next Malibu is sweet and refreshing and full of flavor. Enjoy…

Malibu Drink

Malibu drink 2.png


  • 1 small can of pineapple juice
  • 1 ounce of grenadine
  • 1-2 ounces of Malibu Pineapple Rum
  • 1 Tablespoon of Cherry juice


Mix all ingredients together and add two ice cubes or so depending on the size of your glass. Add in some pineapple chunks and cherries. Sip and enjoy!


Malibu drink 3.png


Olive Garden Alfredo Sauce Recipe


 Olive Garden Alfredo Sauce


Olive Garden Alfredo Sauce at Home

Everytime I take my family to Olive Garden, somebody always orders the Alfredo Sauce. Whether it be Fettucini Alfredo or just a boat of sauce to go with breadsticks, there’s always Alfredo Sauce on the table. We can’t always get to Olive Garden for dinner, but now I can make the same Olive Garden Alfredo Sauce at home quickly and easily with this recipe!  And now that I’ve made it once, it’s so delicious my children are asking for every night.

Simple Techniques to Make Olive Garden Alfredo Sauce at Home

The secret to Olive Garden Alfredo Sauce is egg yolks. If you’ve ever work with egg yolks you’ll know you have to temper them before placing them in with all the hot ingredients. This is easily done by placing the yolks in a separate bowl then adding a ladle full at a time of hot ingredients, continually whisking until it’s incorporated. This is an easy way to work the eggs so they don’t end up scrambled in the milk. The technique is easy to use and once you’ve done it, you’ll find other recipes to use this in as a thickening agent such as homemade puddings and other sauces.

What to do with Your Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce goes well with a lot of different dishes. You can serve it over pasta such as linguine or fettuccine, you can dip bread sticks in it (or garlic bread which seems to be my family favorite) and you can also make baked pasta dishes with it. My favorite is to mix the Alfredo Sauce with rotini pasta, place it in a bowl, and top it with red sauce. Sprinkle mozzarella and parmesan cheese on top and then run through the oven for about 20 minutes on 350 degrees.  It makes the perfect quick Italian casserole for a weekday meal.

Olive garden Alfredo Sauce Recipe


1 ½ C milk

1 ½ C heavy cream

½ C Parmesan, grated

½ C Romano, grated

6 egg yolks

salt and pepper


Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.

Place egg yolks in a bowl and whisk.  Add about half of the  hot milk and cream mixture to the eggs slowly, whisking continually.

Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.

Remove sauce from the heat to thicken.

Season to taste with salt and pepper.

 Anyway you look at it, Olive Garden Alfredo Sauce is simple and delicious!



Pineapple Cake (Only 2 Ingredients!)



This is by far, one of my favorite recipes to make because it’s super easy and full of flavor! In fact, when I’m at the store, I try to always pick up these 2 ingredients in case I crave this cake or need to make a dessert quick! This Pineapple Cake only takes 2 ingredients and is extremely moist. Enjoy…

If you love cake recipes, try our Copycat Red Lobster Lava Cake Recipe, our Oreo Stuffed Spider Cupcakes (Halloween Recipe), our Snickers Cheesecake in a Jar Recipe, our Caramel Apple Cheesecake Bars Recipe, and our Ice Cream Sandwich Cake No Bake Recipe (SUPER Easy!)!

2 Ingredient Pineapple Cake

(Print Recipe Below)


  • 1 box Angel Food Cake mix
  • 20 oz Crushed Pineapple with Juice 4.jpg


  1. Move rack to lowest level in oven.
  2. Preheat oven to 350.
  3. Combine the ingredients in a bowl (do not over mix). 3.jpg
  4. Grease a bundt pan.
  5. Pour into prepared bundt pan. 2.jpg
  6. Bake for 45 minutes.
  7. Allow to cool 10 mins in pan.
  8. You may need to use a spatula to loosen from bundt pan before inverting.
  9. Allow to finish cooling after removing from pan.

pineapple cake collage.png