My brother, sister, and I always tried sneaking some Nutty Buddy Bars off the counter while my mother would prepare the pie. And now with two little ones of my own, I catch my kids doing the same exact thing. They love licking the spoons after mixing the creamy peanut butter filling. And when they visit their Nana the first thing they go for is her little stash of Little Debbie baked goods.

I love yogurt, especially when it is frozen and I can trick my brain into thinking I am eating ice cream. I love handing the girls a treat that is made up of fruit and yogurt. These Berry Brownie Fro-Yo Cups are made with fresh fruit, vanilla yogurt, and Little Debbie Mini Brownies! Quite honestly, in addition to my Fro-Yo cups serving as a dessert,  I am content when my girls grab a Berry Brownie Fro-Yo cup for breakfast or a midday snack.

This recipe is simple and quick to put together. Berry Brownie Fro-Yo cups are also adaptable with different flavors of fruits, yogurts, nuts, or Little Debbie minis. I love knowing my girls can head to the freezer in the rush of our morning schedule and grab something easy and satisfying on the way to school!

Berry Brownie Fro-Yo Cups

Servings: 8-10 standard cupcake size

Ingredients:

• 2 cups vanilla yogurt (or your favorite flavor)
  
• 1/2 cup fresh blueberries
  
• 1/2 cup fresh strawberries, sliced
  
• 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip or Blueberry Mini Muffins
  
• Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option
  

Directions:

• In a large mixing bowl, combine yogurt and fruit. Mix well, so all are coated.
  
• Crumble the 8 Little Debbie Mini Brownies into the yogurt and fruit mixture. Stir until well combined.
  
• Line a standard-size cupcake tin with paper liners. I like to lightly spray the papers with nonstick spray to ease the paper removal when ready to eat.
  
• Scoop yogurt mixture into prepared paper liners almost to the very top.
  
• Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies.
  
• Freeze at least 8 hours until frozen solid through the center.
  
• Take out of freezer when ready to eat!
  

I always seem to have an abundance of Little Debbie Mini Muffins in the pantry. My daughters do eat them almost every day for breakfast. They are so simple to grab and go, and they are tasty, too. I wanted to surprise the girls after their first successful week of school, so I headed to the cupboards to see what I could whip up.

My girls love my ooey-gooey, 7-ingredient brownies, and they also love Little Debbie Chocolate Chip mini muffins. I whipped up the brownie batter and dropped frozen Little Debbie Mini Muffins into the center, and then baked! They are a perfect mash-up dessert. Tender, rich and decadent brownie cups hiding a sweet chocolate chip Mini Muffin surprise in the center. I also topped these adorable little dessert cups with vanilla buttercream, chocolate ganache, and a Little Debbie Mini Muffin for garnish.

Chocolate Chip Mini Muffin Stuffed Brownie Cups

Ingredients:

• 1/2 cup unsalted butter, melted
  
• 1 cup sugar
  
• 1/3 cup cocoa powder
  
• 2 eggs
  
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen

Directions:

• Preheat oven to 350 degrees and fill cupcake pan with paper liners. Spray liners with nonstick spray to keep the brownies from sticking. Be sure the Little Debbie Mini Muffins have been frozen solid to prevent browning in the oven.
  
• In a microwaveable bowl, melt butter and then add in sugar and cocoa powder. Mix until all ingredients are well combined.
  
• Stir in eggs, salt and then vanilla.
  
• Finally, add in the flour.
• Pour brownie batter into each lined cupcake pan, about 3/4 of the way full.
• Gently press a frozen Little Debbie Mini Muffin into the center of each filled liner.
• Bake 20-24 minutes until edges are slightly crisp.
• The mini muffins will sink down a bit while cooling.

Garnish:

• You can use store-bought vanilla buttercream frosting or prepare your own. Refer to this link for my vanilla buttercream frosting recipe.
• Place an additional Little Debbie Mini Muffin on top of buttercream frosting.
  
• Drizzle chocolate ganache, fudge, or sauce over the top of buttercream frosting.

It's almost time for school, which means getting my 4 little girls out of the house, fed and dressed in a somewhat chaotic manner.

I love easy, grab-and-go breakfast ideas, which is why Little Debbie Mini Muffins are a staple in our pantry. My little girls can gobble up a pack in no time, and I do not mind them eating these tasty mini muffins on the go. Some days I do try to convince the girls to eat a bowl of oatmeal, yogurt or grits, and it sometimes isn't an easy task. To tempt their taste buds, I love making my Blueberry Mini Muffin Crunch as a breakfast topping.

Blueberry Mini Muffin Crunch is similar to granola and uses Little Debbie Mini Muffins, blueberry flavor, as the base of this simple and tasty garnish. My Blueberry Mini Muffin Crunch is quick to put together, and your oven does most of the work. I love how versatile this recipe is because you can add any kind of nuts, dried fruit, or berries...Maybe even a few chocolate chips!

Blueberry Mini Muffin Crunch

Ingredients:

• 1 box of Little Debbie Blueberry Mini Muffins (5 bags)
  
• 1/3 cup toasted coconut
  
• 1/3 cup sliced almonds, toasted optional
  
• 1/2 cup fresh blueberries
  

Directions:

• Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  
• Crumble all of the Little Debbie Mini Muffins with your hands onto the lined pan and bake 30-45 minutes. Every 15 minutes toss muffin pieces to make sure all sides are crisping evenly.
  
• Remove muffin crumbles when dark golden brown and crunchy. Allow to cool completely.
  
• Toss toasted coconut, sliced almonds, and fresh blueberries with the crunchy mini muffin pieces.
  
• Top oatmeal, yogurt, grits or even ice cream with your new crunchy treat!

The perfect icy cold and stunning dessert to grace your summer table! The best part about this recipe is it has only 3 ingredients! 

• To make the gorgeous patterned crust, grab a pack of 12 Little Debbie Swiss Cake Rolls (you won't use all of them, only about 8 packs) and slice each roll into 5s.
• Take a disposable aluminum pie tin (easiest to get the pie slices out) and lay the slices with the frosting facing upwards in a circular pattern.
  
•  Cover the entire pie tin and sides, place in the freezer.
  
•  The simple filling is your favorite flavor ice cream, I chose vanilla, softened and then poured into the Swiss Cake Roll crust and then refrozen.
  
•  The 3rd ingredient is whipped cream, it's the perfect garnish.
  
•  If you really want to fancy your Swiss Cake Roll Ice Cream Pie up, grab some chocolate fudge topping, place it in a plastic baggie, and snip the end off. Drizzle the pie slice with chocolate fudge and an additional Swiss Cake Roll slice.
  
•  A fun alternative to serving a slice of Little Debbie Swiss Cake Roll Ice Cream pie on a plate is to stick a popsicle stick into the slice when it is slightly soft and place back in freezer to firm up.
  

 Recipe brought to you by 2017’s Little Debbie Brand Ambassador, Juliana Evans of Graciously Sweet