Owl Cupcakes

Owl Cupcakes
  • 1 box of any flavor cake mix
  • 1 can of icing (white)
  • 1 pack of Oreo cookies
  • 1 pack of sliced almonds
  • 1 can of peanuts, shelled
  • 1 pack of Junior Mints
  • 2 packs of gummy rings
  1. Follow cake mix instructions for cupcakes and bake.
  2. Icing after cooling.
  3. Place gummy rings and Junior mints on for eyes.
  4. Place half of a peanut on for the beak.
  5. Place almond slices in layers on lower half of cupcake for feathers.
  6. Break an Oreo cookie in half and stick in the sides as wings.
  7. Break pointy pieces off the cookie and stick in the top of cupcake for eyebrows.


Chocolate Eclair Pie

Chocolate Eclair Pie
  • 2½ wrapped packages of graham crackers
  • 2 4-serving packs of French Vanilla instant pudding mix
  • 3 cups of milk
  • 4 oz of Cool Whip, thawed
Chocolate Topping
  • ¼ cup cocoa
  • ⅔ cup sugar
  • ¼ cup milk
  • 1 tablespoon vanilla
  • 1 tablespoon butter
  1. Beat the pudding mix with the milk until it thickens in a mixing bowl and let set for 5 mins.
  2. Fold in the Cool Whip.
  3. In a 9 x 13 pan layer the graham crackers and pudding filling starting and ending with the graham crackers and ending with them to make 5 total layers, 3 graham cracker layers and 2 pudding layers.
  4. In a sauce pan mix the sugar, cocoa, and milk over medium heat to a boil.
  5. Boil for 1 min then remove from heat and stir in the butter and vanilla, let set for 5 mins.
  6. Spread the chocolate topping over the top layer of graham crackers and refrigerate for at least 3 hours.


Blueberry Delight Pie

Blueberry Delight Pie
  • 2 cans of blueberries in light syrup
  • ¼ cup of sugar
  • 3 tbsp of cornstarch
  • 2 tbsp of lemon juice
  • 1 tbsp of unsalted butter
  • 2 cups of crushed graham crackers
  • ½ cup of powdered sugar
  • ½ cup of unsalted butter
Cream Cheese Filling
  • 8 oz of cream cheese
  • 1 cup of sugar
  • 2 large eggs, beaten
  • 2 cups of heavy whipping cream
  • ½ cup of powdered sugar
  1. Preheat the oven to 350 degrees.
  2. Add the JUICE of one can of berries into a saucepan and discard the other can's juices.
  3. Add the cornstarch and half of the sugar into the blueberry syrup.
  4. Cook over medium heat stirring constantly until thick.
  5. Stir in the remaining sugar, drained blueberries from both cans, butter, and lemon juice and set aside to cool.
  6. Mix together the graham cracker crumbs and powdered sugar then stir in the butter.
  7. Press into a 13 x 9 pan and set aside.
  8. Cream together the cream cheese and sugar then add the eggs mixing until smooth throughout, pour evenly over the crust.
  9. Bake for about 20 minutes and let it cool.
  10. Spread the pie filling over the top as the 3rd layer.
  11. With an electric mixer, whip the heavy cream and powdered sugar until you get stiff peaks.
  12. Spread over the top of the pie filling as the 4th layer.
  13. Cover and refrigerate for at least 4 hours.