Fast and Easy Doughnuts

How cold is it at your house today?  It’s an unbelievable 5* this morning at my house.  The perfect morning to make doughnuts.  You’ll be so, so glad you did!

The first thing to remember about this recipe is to use cheap canned biscuits.

Pop them out of the can – try not have a heart attack waiting for the pop – and cut them into four pieces.

Deep fry them in hot oil until they are golden brown and drain on paper towels.

While they are frying, pour about 1/2 cup of sugar in to a gallon sized ziplock baggie and add 1/2 teaspoon of cinnamon.

Close it up and shake it until it’s combined.

After you drain the doughnuts, while they are still warm, drop them into the sugar/cinnamon mixture and shake until they are covered. 

Then try not to eat them all before your family figures out what you’ve created!

One thing to note about these doughnuts is that they are absolutely divine – when they are warm and just made.  But, they do not keep well.  So, just keep in mind that you’ll have to eat them all when you make them.  It won’t be hard, I promise.

Here’s the handy dandy printable recipe.

Fast and Easy Doughnuts
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  • Canned biscuits (the cheap kind is best!!)
  • Hot oil for deep frying
  • Sugar
  • Cinnamon


  1. Cut each canned biscuit into quarters.
  2. Deep fry in hot oil until golden brown.
  3. Drain on paper towels.
  4. Mix sugar and cinnamon in a gallon sized ziplock baggie.
  5. Put warm fried doughnuts into the baggie and shake.
  6. Hide in your kitchen and eat the doughnuts until your family discovers what you've made! Enjoy!

Christmas Candy :AKA: Old Fashioned Icebox Fruitcake

This is a recipe that’s from Denton’s family.  Denton’s Mama makes it every Christmas that they get to spend with us.  She got my Daddy hooked on the stuff when she made it for him one year.  So this year when we had Christmas at Thanksgiving, lol, I made him and my Mama a giant batch to last them through the winter.  Maybe.

I LOVE this stuff.  I hesitated to even put the word FRUITCAKE in the title of this post because – 1. I HATE fruitcake.  I’m sorry if you love it!  B.  This has nothing, NOTHING to do with traditional fruitcake in my opinion.  Sorry for all of the shouting in this paragraph.  I feel VERY STRONGLY about fruitcake, obviously.

Let’s get on with the recipe and you’ll see what I mean.

Gather your ingredients.  You need:

A whole box of vanilla wafers.  My MIL always, ALWAYS uses the Nilla brand.  Now, you know me, unless it’s on sale and I have a coupon for this specific brand…..I used the brand from Aldi.  Shhh, don’t tell Denton’s Mama. 

Candied Cherries…..


Candied Pineapple.

Double yum.

I absolutely could not find any candied pineapple this year until we got home and I found ONE.  So in the recipe for my parents, I substituted the tropical dreams Pineapple from Sun*Maid.  My parents still loved it, but if you can find the candied pineapple use it.

Raisins.  Denton’s Mama always uses golden raisins, but I had these, so……. and chopped pecans, which I somehow didn’t a photo of.

Nectar of the universe……it goes with everything, right?

Crush your vanilla wafers.  You can make them very, very fine or leave chunks of cookies.  Both ways are excellent!  Then, start adding the other ingredients.  Chop the pineapple pretty fine……

The raisins too……

Chop the candied cherries fine and add them.  Pour in the sweetened condensed milk and pecans…..

Stir, stir and stir.

Press into buttered dishes.

Try not to just scoop it out and eat it by the spoonful at this point!  Refrigerate for at least a couple of hours, then cut into bite size pieces.  This stuff is heaven.  But, it’s very, very rich, so you’ll definitely want to cut it into 1 X 1 pieces.  And then try not to eat forty of them.  Good luck with that!

Here’s the handy dandy printable.

Christmas Candy :AKA: Old Fashioned Icebox Fruitcake
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  • 1 box of vanilla wafers
  • 1 can of sweetened condensed milk
  • (1) 8 ounce container of candied cherries
  • (1) 8 ounce container of candied pineapple
  • 4 ounces of raisins
  • 1 cup of finely chopped pecans


  1. Crush the vanilla wafers until fine.
  2. Chop the cherries, pineapples, raisins and pecans until fine.
  3. Add all the ingredients together and stir until very well combined.
  4. Scoop into a very well buttered dish and refrigerate until set (at least a couple of hours).
  5. Cut into 1 X 1 pieces and enjoy!
  6. Note: This stuff freezes fantastically!!!
1314 cal
79 g
151 g
13 g

Click Here For Full Nutrition, Exchanges, and My Plate Info




Easy Homemade Almond Joys

This year Olivia has fallen in love with Almond Joys.  Knowing her Mama, she casually asked a few nights ago if I could make them, homemade.  Of course we can!

Here is what you will need:

Start out with sweetened coconut flakes.

Add a can of sweetened condensed milk.  (Ignore the chocolate chips for now)

Powdered sugar.

Mix it all together and add a splash of vanilla.

Next, melt your choice of chocolate. 

I went with semi-sweet chocolate chips in the microwave for 30 seconds at a time.  Take them out every 30 seconds and stir.  It will literally only take about 1 minute to a minute and a half to melt.  If you don’t do this, you run the risk of burning your chocolate.  Bad news, dude.

While your chocolate is melting, butter your dish after putting parchment paper in it.  I used aluminum foil in my dish and I won’t do this next time.  Parchment paper, yes.  Aluminum foil, no.

Pour your yummy mixture into your dish…..

Dot every available surface with almonds.  There are never enough almonds in my Almond Joys!

Pour on your melted chocolate and spread thin.  Put them into the fridge for at least an hour and then devour.

Here’s the handy dandy recipe!

Easy Homemade Almond Joys
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  • 14 ounces of sweetened coconut flakes
  • 14 ounces of sweetened condensed milk
  • 2 1/4 cups of powdered sugar
  • 1 tsp vanilla
  • 1 cup of almonds
  • 14 ounces of semi-sweet chocolate chips (or any other chocolate of your choice!)


  1. Mix together: coconut, condensed milk, powdered sugar and vanilla.
  2. Pour into buttered dish.
  3. Push almonds into the mixture. We covered ours completely!
  4. Melt chocolate and pour over everything and spread until thin and even.
  5. Cool in the fridge for at least an hour.
  6. Devour and enjoy!
7131 cal
357 g
886 g
105 g

Click Here For Full Nutrition, Exchanges, and My Plate Info