Raspberry Chocolate Parfait #SnackHappy

I am always looking for healthy and tasty snacks for my family and me. So when I got the opportunity to try out Back to Nature brand at Fresh Thyme, of course I said yes!


Back to Nature products are Non-GMO in over 90% of their products. They are dedicated to making great-tasting products and it shows!

I headed out to Fresh Thyme on a beautiful, warm Jan. day. I had checked out the product line ahead of time online and was looking for the Back to Nature granola specifically.

 Here are some of their delicious product line to try out:

  • ·       Stoneground Wheat Crackers (USDA Certified Organic, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Chunk Cookies (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Cashew Almond Pistachio Nuts (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Delight Granola (Non-GMO Project Verified, gluten free, no hydrogenated oils, no high fructose corn syrup)


I picked up the Chocolate Delight Granola and the Apple Cinnamon Granola clusters.

As part of my getting healthier mission for 2019, I have been eating more yogurt. So I decided to make a Raspberry Chocolate Delight Granola Parfait. This is a fun and delicious way to start your morning.

All you need is your favorite raspberry yogurt (I used Greek yogurt for this) and the Chocolate Delight Granola Clusters. Alternate layers of granola and yogurt and you have yourself a pretty and delicious breakfast (or snack!)

Before heading out to stock up on all these yummy products, be sure to print off the $1.50 Back to Nature coupon. This coupon is redeemable at Fresh Thyme stores.


Also check your Valpak envelope to get additional Back to Nature coupons!


This post is sponsored by


Super Bowl Recipes, Wing Chart, More


Perfect Cheese Quiche


This is perfect for cozy winter weekends or any time of year:
    • 1/2 to 1 cup
    • shredded cheese (2 to 4 oz.)
    • 1
    • Basic Egg & Lemon Juice piecrust (9-inch), baked
    • 1/2 to 1 cup
    • filling (see below)
    • 6
    • EGGS
    • 1 cup
    • milk
    • 1/2 tsp.
    • dried thyme leaves OR other herb; tsp. salt

    Yields: 6 Servings



  1. HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust.TOP with filling in an even layer.

  2. BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.

  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

  4. You can also add in other mix-ins like bacon, sausage, veggies and more!




No Bake Oreo Truffles

These are quick, easy and delicious! Perfect for a cookie exchange or a snack at home!


  • 36 Oreo cookies
  • 8 oz cream cheese softened
  • 1 cup milk chocolate melting wafers (We used Ghirardelli melting chocolate)
  • 1 cup white chocolate melting wafers (I used holiday sprinkles instead of drizzling with white chocolate)



  1. Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
  2. In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
  3. Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese.
  4. Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
  5. Place in freezer and chill for 15 minutes.
  6. Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
  7. Dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
  8. Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator. Lasts apx. 5 days in the fridge.



Homemade Funnel Cake


Funnel Cake

1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar

Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.


Deep-Fried Oreos

Deep Fried Oreos

2 quarts canola or vegetable oil
1 package Oreo cookies
1 1/2 cup pancake mix
1 egg
1 cup milk
2 teaspoons vegetable oil
powdered sugar for garnish

Heat oil in a deep fryer or dutch oven to 375 degrees. Prepare a tray with paper towels for drainage. In a medium mixing bowl, whisk the milk, egg, and two teaspoons of oil together. Slowly add the pancake mix until no lumps appear. Once oil reaches temperature, coat 4-5 Oreos at a time in the batter, then drop into the hot oil. (Cook in small batches to prevent overcrowding and burning.) Cook for 20-30 seconds per side, or until golden brown. Remove and drain on paper towels. Serve warm with sprinkled powdered sugar.


Copycat McDonald's Big Mac


Special Sauce:

1/4 Cup Miracle Whipe

1/4 Cup Mayonnaise

2 Heaping Tablespoons French Salad Dressing

1/2 Tablespoon Sweet Relish

2 Heaping Tablespoons Dill Pickle Relish

1 Teaspoon Sugar

1 Teaspoon Dried Minced Onion

1 Teaspoon White Vinegar

1 Teaspoon Ketchup

1/8 Teaspoon Salt



2 thin 2oz Patties

1 Sesame Seed Bun plus 1 additional bun bottom

1 Slice American Cheese

1 Tablespoon Special Sauce

1 Teaspoon Finely Diced Onion

1/2 Cup Chopped Lettuce

2 Dill Pickle Slices

Dash of Salt & Pepper



  • Mix special sauce ingredients until well blended in a microwave safe container
  • Microwave for 25 seconds
  • Mix well again
  • Cover and refrigerate at least 1 hour before using
  • Cut browned side of extra bun half away leaving piece to use as middle.
  • Lightly toast buns on pan or griddle and set aside
  • Cook patties in hot pan 1-2 minutes each side.  Lightly salt and pepper patties
  • On bottom bun, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, 1/4 cup lettuce, slice of American cheese and 1 patty
  • On the middle bum, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, pickles, 1/4 cup lettuce and 1 patty.
  • Place the middle bun section on top of the bottom bun section and top with the top bun.



Reese's Double Chocolate Brownies 


  • dash salt
  • 3-1/2 cups powdered sugar
  • 6 tablespoons hot water
  • PEANUT BUTTER DRIZZLE (recipe follows)
  • 3 tablespoons REESE'S Peanut Butter Chips
  • 1 teaspoon shortening
  • BROWNIE FROSTING(recipe follows)
  • 1/2 cup butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • eggs
  • 1-1/2 cups REESE'S MINI PIECES Candy, divided
  • water
  • vegetable oil
  • 1 package (19.8 oz.) fudge brownie mix


  1. Heat oven to 350°F. Grease bottom of 13x9x2-inch baking pan.

  2. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.

  3. Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.

  4. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.

  5. Prepare and spread CHOCOLATE FROSTING over brownie.

  6. Sprinkle and gently press remaining 3/4 cup candies over frosting.

  7. Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.