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Strawberry Brownies

I had such a wonderful response (via pinterest) with my strawberry cake mix cookies.  I thought why not make them into brownies.  And it is SO easy!

INGREDIENTS:

1 (18.5 oz) box Strawberry cake mix
2 eggs
1/3 cup oil

Glaze:

Powered Sugar
Milk or water

DIRECTIONS:

1. Combine cake mix, eggs and oil.  The batter will be thick.  Spray a 9 X 13 baking pan with cooking spray.  Using your fingers press dough into pan.

2.  Bake at 350 degrees for 12 to 14 minutes.  Or until edges of the brownies are light brown.

You can let them cool and eat as is.  Or glaze them right out of the oven hot!  Or let cool then glaze them.

 

~Enjoy!~

Peanut Butter White Chocolate Candy

So very easy and NO BAKE!!!

INGREDIENTS:

2 cups Rice Krispies
2 cups Peanuts (dry Roasted)
2 cups Marshmallows
1 cup Peanut Butter (creamy)
2 (12 ounce packages) White Chocolate Chips plus, 1 cup

DIRECTIONS:

1. Combine Rice Krispies, Peanuts and Marshmallows in a LARGE bowl.

2. In a microwave-safe bowl melt peanut butter and white chocolate chips for 1 minutes…and then for 2o to 30 seconds, stirring after until melted.

3. Add Peanut butter mixture into dry mixture.

4.  Drop by 1/4 cup onto wax paper.  Let set until firm.  Usually 2 to 3 hours.  Store in an airtight container.

Note:  You can also use the colored marshmallows.

~Enjoy!~

Pizza Crescent Roll Ups

I found this idea on pinterest.  After looking at the recipe, I added a couple of ingredients to make it more “pizzeria” style.  These make a great after school snack.  As well a great Bento Lunch box idea!

INGREDIENTS:

1-2 tablespoons cornmeal
1 can crescent rolls
Pepperoni Slices (you will need approx. 40)
4 cheese sticks (cut in half)
Sprinkling of Garlic Powder
1/8 cup butter, Melted
Pizza Sauce or Spaghetti Sauce.

DIRECTIONS:

1.  Preheat oven to 375 degrees. Spray cookie sheet, pizza pan…with cooking spray and then sprinkle with a tablespoon or 2 of cornmeal.  Coating the pan evenly with the cornmeal.  (This was a bonus…it made it taste like something out of a pizzeria to me.

2. Unroll the crescent rolls.  I found it easier to just work one and a time.  Separate each crescent roll.

3.  Place 4-6 slices of pepperoni at the widest end of each crescent roll.

4.  Place half a slice of a cheese stick in the center and roll up.  I try to close the ends of the roll ups as best as I can.  You will have a small amount of “Cheesy Bubbling” coming through when fully baked.

5.  Sprinkle each crescent roll with Garlic Powder.

6.  Bake in a 375 degree oven for 10 to 12 minutes.  Be sure to keep an eye on them.  Oven temps do very!

7.  Once out of the oven brush each one with a little melted butter.  Serve with warmed pizza sauce.

~Enjoy!~

 

No-Bake Peanut Butter Oatmeal Energy Bites

This year 2 of my kids (and myself) decided that they wanted to take a *bento* type of lunches to school this year.  One of them is entering 2nd grade and another is a Freshman in High School.  Plus, I decided I wanted to make all lunches  healthier this year.

I have 5 lunches I have to prepair every weekday!  That is a lot of lunches.  I am looking for new, healthy and FUN (who says food can’t be fun) ideas to put in lunches.  So if you have any suggestions please leave a comment.  I love to hear from all of you!

These little gems whip up SUPER quick….and funny enough my WHOLE family loved them.  INCLUDING my very picky 15-year-old son.

INGREDIENTS:

2 cups Old-Fashioned Oats (dry)
1 1/3 cup sweetened coconut flakes
1 cup Peanut Butter
1 cup mini-semi sweet chocolate chips
2/3 cup of honey (I use local honey)
2 tsp. vanilla

DIRECTIONS:

1.  Through everything into a bowl and stir until completely combine.

2. Refrigerate  “dough” for about 30 minutes.

3.  Roll into balls (about 1 inch in size).  I used a cookie scoop to make it go a little faster and to get more uniform *balls*. Store in an air tight container for about 7 days in fridge.

Notes:

It is not really necessary to refrigerate the dough.  It does make it a little easier to form the balls though if the dough is chilled.

You can add so much to this recipe.  Dried fruits, nuts, flaxseed.  Mini-M& M’s would be fun as well.

The amount of bites you get depend on how big you make them.   I was able to get 50 bites made with my cookie scoop.

~Enjoy!~

Biscuit Donuts

It has become a Saturday morning tradition to have Biscuit donuts for breakfast.  The kids LOVE them!  The making of them goes quite fast when you have little helpers shaking the bags or adding the sprinkles.

INGREDIENTS:

Canned Biscuits (Do not get flaky biscuits, I use homestyle buttermilk biscuits 8 count and I use two cans)
Melted butter (about a stick or less)
Canola oil (you can use vegetable oil)
Toppings for your donuts :  Cinnamon Sugar mixture, powered sugar, or a glaze and sprinkles!

DIRECTIONS:

1.  Place enough oil in a skillet enough to fill it about  1/2 inch.

2. Heat the oil on medium/low heat.

3.  While the oil is heating punch holes in the center of the biscuits.  This can be done several way.  I have a Donut hole cutter.  You can also use a clean soda bottle lid.  Or do like my Grandma Coats taught me and just stretch a whole in the center.  If you do that you will not have any donut holes.

4.  When oil is ready place a few donuts at a time in the pan.  Browning on each side until golden brown.  Using tongs place on paper towels.  Repeat until all donuts and donut holes are done.

5.  Next dip each donut on each side into melted butter.  I then placed my donuts in a baggies with the cinnamon sugar mixture and shake until coated.    I also did this with the donut holes.  If you want to make different donuts.  You can toss some in powered sugar.  Or make a glaze and add sprinkles.

 

~Enjoy~!

 

 

Cinnamon Roll Waffles

A few weeks ago one of my husbands co-workers told him about this recipe that she had found on Pinterest.   I had remembered seeing it around.  Last night while I was thinking of what in the world to make special for my kids breakfast this morning (they are going through our states testing this week) and I remembered this recipe.  And it is SO easy….A caveman could do it!

INGREDIENTS:

Cinnamon Roll Can ( or as many as you desire) I use the 8 count cinnamon rolls 12.4 oz tube
Cooking Spray

DIRECTIONS:

1.  Heat up your waffle maker.

2. Spray waffle maker with cooking spray.

3.  Place one cinnamon roll into each quarter section.

4.  Squish the top down.

5.  Wait for about 1 and a half minutes.  Up to 2 minutes.

6.  Remove from waffle maker and drizzle with icing that came with the cinnamon rolls.

Sprinkling these with Powdered Sugar would be a nice touch as well.

~Enjoy!~

Recipe adapted from A Hen’s Nest.

Baked Chocolate Donuts with Chocolate Glaze

INGREDIENTS:

1 1/2 cups flour
1/2 cup cocoa powder (I used Hershey’s Unsweetened Cocoa)
1 cup Sugar
2 tablespoons baking powder
1/2 salt
2 Eggs
1 Cup Milk
8  Tablespoons Canola oil (Or just shy of 1/2 cup)

For The Glaze: (This recipe is from Allrecipes.com)

1 cup Semi-Sweet Chocolate Chips (Next Time I am going to use Milk Chocolate Chips)
4 Tablespoons Butter
2 Tablespoons of Light Corn Syrup
1 teaspoon Vanilla

 

DIRECTIONS:

1.  Preheat oven to 450 degrees.

2.  In a LARGE bowl combine flour, cocoa powered, sugar, baking powder, and salt.

3. Once the dry ingredients are combine add in the eggs, milk and vanilla.  Stirring until just combine.

4.  Stir in the Canola Oil.

5.Generously coat a donut pan with cooking spray.

6.  Fill each donut ring two-thirds of the way full.  Bake for 7 minutes in a 450 degree oven or until donut springs back to the touch.  Remember ovens temps vary…so will cooking time.  I keep an oven thermometer in my oven at all times to help me out.

7.  When done immediately remove from pan and place on a wire rack to cool.

For the Chocolate Glaze:

8. In the microwave melt chocolate chips and butter.  I melt my for 30 seconds at half power at a time.  Stirring between each time.

9.  After chocolate chips and butter are melted I add in light corn syrup, and vanilla.

10. After donuts have cooled.  Swirl each donut into the glaze.  This goes Really fast.  The motion to it is all in the wrist!  Add sprinkles if desired.

I feed a family of 6.  Two of them are teenagers, 3 of them are boys and one is my husband and through a daughter in the mix.  This made JUST enough and some to snack on through the day.  Although my family would prefer more.    It made 22 donuts.

 

~Enjoy!~

 Strawberry Donuts and  Strawberry Glaze

Ingredients:

2 cups Flour
1 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 Cup Canola Oil
3/4 cup Butter Milk
1 teaspoon Vanilla Extract
2 eggs
1 teaspoon Vinegar
1 cup Finely Chopped Strawberries (you can use a little more or a little less)

For the Strawberry Glaze:
2 HEAPING cups of Powdered Sugar
1 cup Finely Chopped Strawberries
1 teaspoon milk or water  (You don’t have to even use milk or water.  Use it depending on how thick of a consistency you desire.)

Directions:

1.  Preheat oven to 375 degrees.

2. In a small bowl combine flour, sugar, baking soda and Kosher Salt.

3.  In a large bowl mix together oil, buttermilk, vanilla and eggs.

4.  Add dry ingredients to oil mixture. Do Not Over Stir.  Stir until just combined.

5. Add Vinegar and mix until combine.

6. Fold in Strawberries.

7.  Fill a lightly greased donut pan.  Fill molds three-quarters of the full and bake until golden brown.  Between 10 and 12 minutes.  Mine took exactly 10 minutes.

Directions For Strawberry Glaze:

8. Mix together strawberries and powdered Sugar add milk or water if need for consistency.

9. Remove donuts from donut pan.  And cool on wire rack.  Top with Strawberry Glaze.  Let the Glaze sit for a least 5 minutes before serving.

Notes:  I used a chopper to dice up my strawberries.  If you use a chopper or food processor make sure you don’t over chop or it will turn into puree.

~Enjoy!~

This recipe is linked to the following:

Frozen Pudding Fluff Sandwiches

Ingredients:

2-3.5 oz packages of INSTANT French Vanilla Pudding
1 1/2 teaspoon vanilla
1- 14.4 oz box Graham Crackers
1-8 oz tub cool whip
Milk (Half of what is listed on package directions) Mine was 2 cups milk.

Directions:

1.  Wisk  half of milk called for on package directions with 2 packages vanilla pudding.  Wisking until it begins to thicken.

2.  Add vanilla.

3.  Fold in all of the tub of Cool whip.

4.  Break graham crackers in half and spoon (I actually piped mine on using a piping bag) some of the ‘fluff’ onto one side.  Top with the other side and freeze in the freezer until ready to eat.

Simple as that!  You can also use the ‘fluff’ as a frosting for inside of cupcakes, in donuts, filling in crepes or on waffles along with some fruit. And you can also use this as a  Boston Cream filling for a cake.

Frozen Glitter Grapes

So Good!  So easy to make!  Perfect during the summer.

Ingredients:

Bunch of Grapes
1 (3 ounce package) Jell-o gelatin Any flavor of your choice, not prepared.  Generic works just as well.

Directions:

1. Rinse Grapes under water.  Patting almost dry with a paper towel.  You don’t want them dry….you need some moisture on them for the gelatin to stick.

2.  Roll a bunch of grapes in 1/3 of the box of gelatin.  After you have a grape coated put onto a plate and continue until all grapes are done.    Adding Gelatin as it gets low. ( I used lime Jell-0 Gelatin)

3.  Place in freezer for a couple of hours.  Then they are ready to enjoy.

~Enjoy!~

Note:  I tried placing the gelatin in a baggie and putting the grapes into the bag and just tossing.  It really didn’t get all the grapes coated to my liking.    So I just ended up rolling 4 or 5 at a time on a plate until all were coated.

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