Raspberry Greek Breakfast Parfait {Secret Recipe Club}

We are official on our 16 day-motorhome adventure. Driving cross country from California to Missouri to drop off my twin daughters at their first year of college. It's bitter sweet as I know I am going to miss them terribly, but at the same time I am so excited for them. We have been preparing for this trip for an entire year, shopping, crafting and getting everything they need for a home'y dorm room. I can't wait to share pictures with all of you when I return. But for today I need a quick and easy recipe for my Secret Recipe Club and I found a perfect one on my blog I was assigned.

Here we go with my 16th post for the Secret Recipe Club; Group C .

I always jump right over and check it out. Of course, I start pinning everything that I would LOVE to make. My secret blog this month is My Catholic Kitchen.

Raspberry Greek Breakfast Parfait

original recipe found at My Catholic Kitchen

1 greek yogurt - vanilla
1/4 cup fresh raspberries
1 tbsp honey
1 tbsp granola
1 scoop of Cool Whip (optional, great for a dessert in stead of breakfast)

Layer the yogurt and raspberries in a tall glass with a drizzle of honey in between each layer. Top with granola and a scoop of cool whip to make it a great tasting dessert.

Here is a list of my past Secret Recipe Club recipes:

• Blueberry Muffins (Gluten-Free)
• Bean Roll-Up (extra post)
• Cucumber Salad
• Raspberry & Nutella Pizza (extra post)
• Pioneer Woman's Chicken Pot Pie 
• Frozen Breakfast Burritos
• Pink Pearl Applesauce (crock-pot)
• Peanut Butter Marshmallow Cake (extra post)
• Cake Mix Cinnamon Chip Brownies
• Sweet and Smokey Roasted Cauliflower
• Cheesy Bacon Ranch Dip
• Trail Mix Cookies
• Creamy Noodles
• German Chocolate Cracker Candy
• Brownie Trifle

Mini-Tart Yogurt Cups

Spring Time is a fun time for celebrating with family and friends. We always get together for family dinners and some pool time on Easter Sunday (yes, we live in California and Easter starts getting hot and it's perfect for a little dip in the pool). I know these delicious treats would be the perfect addition to our Easter Sunday Dinner.

I started this recipe with some left-over homemade pie dough from another recipe we were making on freezer cooking day; Hamburger Pie, once I had the left over pie dough I knew these would be perfect for making some mini-tart cups, next I just needed to create the filling. The filling is a pretty common filling half yogurt and half cool whip.

They are light and A-MAZ-ING!  

Mini-Tart Yogurt Cups

50/50 Vanilla Yogurt and Cool Whip

Food Coloring

Shredded Coconut

Jelly Beans

6 to 6 Mini-Tart Cups (see recipe below for crust)

Mix together 50/50 vanilla yogurt and cool whip. Add a spoonful of yogurt mixture into each mini-tart cup. Top with shredded coconut and add three jelly beans to the top. Refrigerate until ready to serve.

Easy Homemade Pie Crust

from my Mother-in-Law Charlotte

2 cups flour
1 cup Butter Flavor Shortening
1/2 cup COLD water
pinch of salt

Mix flour, shortening and salt with a pastry knife (or a fork if you don't have one). Once it's all mixed together then add COLD water and continue mixing. Cut into half and roll out one at a time onto a flour surface. Roll until you get your desired thickness, then use a round cookie cutter, with a scallop edge if you wish. Place each round into a sprayed muffin tin and bake for about 12 to 16 minutes. Cool completely before adding the above toppings.

This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry^TM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Lucky Charm Yogurt Cups

The Luck of the Irish.... St. Patty's Day is coming... and this will make any kid smile (even adult kids). My 18-year old daughters this morning thought this was the best breakfast ever (and not too bad on calories either). I love this combo of 50/50 yogurt and cool whip, I will be using this again soon. We did this as a quick breakfast, but the original web site glammed these cute things up for a fun festive party dessert. Either way, they are cute, adorable and taste good too!

Lucky Charm Yogurt Cups
recipe found via Pinterest at Rock UR Party

2 Yogurt Cups (any flavor, any color)
2 (yogurt) cup fulls of Cool Whip
Food Coloring
Lucky Charm Cereal

Mix the yogurt and whipped topping, 50/50. I used the yogurt cup that the yogurt came out of to measure the cool whip. We used Strawberry Yogurt with extra red food coloring and Coconut Yogurt with yellow food coloring. Two yogurt cups makes about 4 to 6 parfait size servings.

Layer in cups, starting with the yogurt or cereal, no preference – about 2 heaping tablespoons for each layer. Make sure to add enough cereal to cover the yogurt, so they don't bleed together.

Serve immediately, the yogurt will get warm and the cereal soggy if you don't eat right away.

Banana-Chip Yogurt

Friday Post at MOMS CRAZY COOKING "Recipe Only"
Enjoy this FUN & EASY Breakfast!

This post also linked to: Food on Fridays, I'm Lovin' It Fridays, Friday Potluck, Friday Favorites and Inspiration Friday Party

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Peanut-Butter Breakfast Banana Split

This is my girls ALL TIME favorite breakfast. I think they would eat this everyday if I let them. I don't see why they couldn't, it's actually very healthy and it's from the awesome Biggest Loser Cookbook.

Peanut-Butter Breakfast Banana Split

adapted from Biggest Loser Cookbook

1 small ripe banana (peeled and halved)

1 tbsp peanut butter

1/3 cup vanilla yogurt

1 tbsp granola or crushed nuts (we used walnuts)

fresh berries

Place the banana split side up. Spread peanut-butter evenly over the open banana. Spoon yogurt in the middle, top with nuts. Serve immediately.