Easy Peasy Chocolate Covered Pretzel Pumpkins Recipe

My family just adores Halloween. We get dressed up in our themed costumes, all of us, and have a ball. This year, we had a few parties to attend and I volunteered to make a Halloween treat. With so much going on, like making my own costume, I had to do something quick and easy. I remembered seeing pictures floating around of these adorable little chocolate covered pretzels that resembled pumpkins! It seemed simple enough so I tried my hand at making some. They turned out great and even better, DELICIOUS, and even if you aren’t very skilled at baking or cooking or creativity, you can make them too!

First, you’ll need orange melting chocolate, green M&Ms, and miniature pretzels. My husband couldn’t find a bag of just green M&Ms so I picked through regular bags. I think some stores do carry them in one color but you’d have to look or grab the kids and let them help you sift through a regular bag like I did!

Orange melting chocolate
Mini pretzels
Green M&Ms
Wax paper or aluminum foil


1. Melt your chocolate into a bowl as per the directions on the bag.
2. Take each pretzel and dip it into the chocolate.
3. Place it onto a wax paper, aluminum foil, etc. that will make it easy to remove when dry.


4. While still wet, place an M&M in between the two round parts at the top of the pretzel and let it dry. 5. (Optional) I put it in the fridge to speed up the drying process so I could keep reusing the same paper.

Voila! Tiny pumpkins that look cute and taste delightful!


Freezer Friendly Foods Round-Up


As a mom I know I’m ALWAYS busy. It would be nice not to have to cook an entire dinner every night. Having short cuts in the freezer would be perfect! This would also be great if you’re expecting a baby, if your spouse is out of town, if you’re sick, or if you’re just plain busy and you want to serve your family a good dinner without all of the work!

Why not cook everything in one day and put it in your freezer to pull out when you’re not feeling up to cooking! Now saying all of that, I’m sure you’re asking, well what’s Freezer Friendly??? I have compiled a list of ideas and recipes for you! Check them out below and let me know what you think, also PLEASE feel free to add suggestions in the comments below.

Sweet & Sour Crockpot Meatballs

Butternut Squash Soup

Easy Baked Potato Soup

Pumpkin Muffins

Peanut Butter & Jelly Muffins

Sloppy Joe Meat

Crock Pot Chili

Chicken Enchiladas

White Chicken Chili

Mexican Lasagna Rollups

Also here are some other things you can make and freeze:

Spaghetti Meat Sauce
Pulled Pork
Fresh veggies cut up for meals – onions, green peppers, jalapenos, carrots
Grilled Chicken Breasts
Browned Hamburger Meat
Chicken Spaghetti
Sour Cream Noodle Bake
Chicken Pot Pie
Tuna Noodle Casserole
Turkey Tetrazzini
Taco Meat
Pie Crust
Beef Stew
Vegetable Soup


Feel free to pin this on pinterest!!!

Guest Post Recipe: Stuffed Zucchini Boats


We have another wonderful guest post recipe today from DonnaHup.com! I love checking out the posts over on her blog as well as all of her recipes. She does great work and has wonderful step by step pictures! Another recipe that I think looks amazing is Slow Cooker Spicy Macaroni & Cheese! Make sure you read on below and check out DonnaHup.com for more posts, giveaways, recipes!

I really love eating clean and how I feel when I eat that way. I will confess though that I still crave things like buffalo wings and pizza. Thankfully I have been finding healthy alternatives like Buffalo Cauliflower Bites and now Zucchini Boats! This has become one of my favorite dinners. I have been having it at least twice a week and they’re very easy to make!

ingredients Zucchini Boats #Recipe #vegan #paleo #glutenfree #vegetarian #dairyfree donnahup


  • 2 zucchinis
  • tomato sauce
  • pizza toppings

Zucchini Boats #Recipe #vegan #paleo #glutenfree #vegetarian #dairyfree donnahup

1. Preheat the oven to 400 degrees.

2. Cut the Zucchini lengthwise and scoop out the center so they’re like boats.

Zucchini Boats #Recipe #vegan #paleo #glutenfree #vegetarian #dairyfree donnahup

3. Fill in the boat with tomato sauce.

Zucchini Boats #Recipe #vegan #paleo #glutenfree #vegetarian #dairyfree donnahup

4. Start piling on the toppings. Some of my favorites are black olives, onions, and mushrooms.

Zucchini Boats #Recipe #vegan #paleo #glutenfree #vegetarian #dairyfree donnahup

I also like Oregano and Nutritional Yeast . If you’re not vegan or dairy free you could add cheese. That is why I use the Nutritional Yeast. It gives it a cheesy taste.

5. Cook for 20 to 25 minutes at 400 degrees.

Zucchini Boats #Recipe #vegan #paleo #glutenfree #vegetarian #dairyfree donnahup

Now don’t forget to pin for later too, just make sure you give credit!

Guest Post Recipe: Sausage & Apple Stuffed Acorn Squash


Hey everyone! Fall is upon us and squash is every where it seems. I was talking with Reesa over at Momma Lew, and we wanted to share her recipe on my blog, so check out this guest post recipe! If you have time, make sure you stop by MommaLew and check out her other posts and yummy recipes. She has a ton of great info on her blog that I know you will love. One of my other favorite recipes on her blog that is a must eat is her Steamed Seafood Boil. I promise you won’t be disappointed, now read on below and check out this yummy Sausage and Apple Stuffed Acorn Squash recipe that’s perfect for Fall!

This time of the year, a variety of squash are abundant at every farm and market. We love squash, but it seems that many of my friends and readers have no idea how to cook it. Guess what? It’s simple and easy! The hardest part for me is slicing my squash in half. Squash and sausage are the perfect pair a delicious Fall dinner.

Sausage & Apple Stuffed Acorn Squash How to Prepare the Squash:

  • Slice your Acorn Squash in half. Scoop out the center, removing the seeds.
  • Pour about 2 tbsp of olive oil on a cookie sheet.
  • Season your squash with salt and pepper and lay cut side down on the cookie sheet.
  • Cook approximately 30 minutes, until the squash is tender and soft.

Stuffing Recipe:

  • Dice half of a large onion & 1 stalk of celery. Cook until soft and translucent in 1 tbsp of olive oil.
  • Remove from the pan to keep from burning.
  • Add about 1lb of ground sausage and brown.
  • Dice 1 large apple and add to the pan. Add the onion and celery back into the pan.
  • Cook 1 cup of white rice (I used Minute Steamed Frozen White Rice) and add that to the mixture.
  • Season with 1/2 tbsp of pumpkin spice and salt & pepper to taste.

Sausage & Apple Stuffed Acorn Squash

Sausage & Apple Stuffed Acorn Squash

After your squash is finished roasting, it is time to stuff it! Fill the centers with your stuffing mix. Place back into your oven and roast for an additional 10-15 minutes so that the flavors meld together.

Sausage & Apple Stuffed Acorn Squash

Sausage & Apple Stuffed Acorn Squash

 Now get in your kitchen and make it!!

Don’t forget to pin on your pinterest page to save for later!

Monk Fruit In The Raw – Blueberry Cream Cheese Pound Cake Recipe #MC #Sponsored #MonkFruitInTheRaw

I participated in an Influencer Activation on behalf of Mom Central Consulting for Monk Fruit In The Raw. I received product samples to facilitate my post as well as a promotional item to thank me for my participation.


If you didn’t know it already, September is Childhood Obesity Month, so in observance of this month I made a recipe incorporating Monk Fruit In The Raw into one of my favorite recipes. I love making recipes healthier without reducing the taste, and Monk Fruit In The Raw did just that. My recipe turned out great, and I barely noticed a difference. My girls LOVED it just the same. When baking reduce your sugar to half, and add half of Monk Fruit In The Raw. This insures that your baked goods will rise and brown appropriately. In any other recipes besides baking, you can replace sugar cup to cup!

Monk Fruit In The Raw is a zero calorie sweetener. It is made with real fruit! 1 tsp is just 0 calories, where as sugar is 15 calories per teaspoon. It may not seem like a big difference, but when using it in recipes, the calories really add up when you’re using sugar! Monk Fruit In The Raw is made without table sugar, sugar alcohols (erythritol), or molasses.

A few months back, my girls and I went to the local blueberry farm and we picked a gallon of blueberries.


I of course froze most of them so I could use them over the upcoming months in recipes. One of our favorite blueberry recipes is Blueberry Cream Cheese Pound Cake, so I thought I’d give it a try with Monk Fruit In The Raw instead of just all sugar. I’m rather impressed with how it turned out!


1 1/2 Cups of Flour
1/2 tsp Baking Powder
1/2 tsp Salt
3 oz of Cream Cheese (room temp)
4 oz of unsalted butter (room temp)
3/4 cup of sugar
3/4 cup of Monk Fruit In The Raw
4 Large Eggs (room temp)
1 tsp Vanilla or Vanilla Extract
1 cup of blueberries

Pre-heat the oven to 325. You will need a loaf pan, they are about 8×5.
With a mixer, cream together the butter, cream cheese, sugar, and Monk Fruit In The Raw. Beat until fluffy.
Once combined, mix in the eggs, one at a time.
Next add the vanilla.
In a separate bowl, combine the flour, baking powder, and salt. Whisk together.
Turn your mixer on low, and slowly combine the dry ingredients into the wet.
Do NOT mix all the way. Turn off, and grab a rubber spatula.

Pour in your blueberries, and gently fold until just combined.
Turn over into a well greased loaf pan.

Bake at 325, for 60-65 minutes if you’re using fresh blueberries, or 75-90 minutes if they are frozen.
It will be done when golden brown, and a toothpick comes out clean from the middle.
Let the cake cool for 10-15 minutes before taking out of the pan.
Take out of pan and make a glaze or just slice and eat like it is! I just made a little glaze with a little bit of powdered sugar, Monk Fruit In The Raw, a touch of vanilla, and a splash of milk to the desired consistency.


For your convenience, Monk Fruit In The Raw comes in individual packets, which is great for on the go, and in a Bakers Bag for easy measuring for recipes. Monk Fruit In The Raw is great for moms who are looking to cut calories and added sugar, without sacrificing taste for their family.
You can find Monk Fruit In The Raw in the baking aisle at your local supermarket.

Connect with Monk Fruit In The Raw to keep up with new recipes and news!
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I’d love to hear your thoughts on my recipe or on Monk Fruit In The Raw, so leave me a comment below!

Disclosure: I participated in an Influencer Activation on behalf of Mom Central Consulting for Monk Fruit In The Raw. I received product samples to facilitate my post as well as a promotional item to thank me for my participation. All thoughts and opinions are those of our own and were not influenced in any way. Facebook, Twitter, Pinterest, Google, and any other social media are not affiliated with this posting or giveaway.  This disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the use of Endorsements and Testimonials in Advertising. If you have any questions about this event or would like to see your event hosted by Everything Mommyhood, please email EverythingMommyhood@gmail.com.