Jelly Bean Nest

Jelly Bean Nest

2 cups miniature marshmallows
1/4 cup LAND O LAKES® Butter
1 (6-ounce) package (4 cups) chow mien noodles
jelly beans

Combine marshmallows and butter in 2-quart saucepan; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.

Press mixture on bottom and up sides of each buttered 12-cup muffin pan cup with buttered fingers. Refrigerate at least 2 hours or until firm.

Remove from cups, fill with jelly beans.

Peanut Butter Lover's Swirl Cake

A special cake just for the Peanut Butter Lovers out there today! This recipe makes two loaves of chocolate-peanut butter goodness; one for you and one for a peanut butter-loving friend.

Cake:

1 box Betty Crocker yellow cake mix
1 cup water
3 eggs
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup chocolate syrup
Toppings:
3 tablespoons creamy peanut butter
2-3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate syrup
20 peanut butter cups, unwrapped, cut in half
Directions:
1.Preheat oven to 350°F. Grease and flour two 8x4-inch loaf pans. In large bowl, beat cake mix, water, eggs, peanut butter and butter with electric mixer on low 30 seconds and increase to medium speed for 2 minutes, scraping down sides of bowl.

2.Remove 1/2 cup of the batter to a medium bowl, stir in 1/2 cup chocolate syrup to make the chocolate fudge batter.

3. Spread half the peanut butter batter evenly between the two prepared pans. Spoon chocolate batter onto center of peanut butter batter in both pans. Spoon remaining peanut butter batter evenly over both pans. Swirl with knife in a circular motion. Bake 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan. Carefully invert pan onto cooling rack to remove cake. Cool about 1 hour.

4.For glaze, in medium bowl, whisk peanut butter and 2 tablespoons milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is of desired consistency. Divide glaze in half between two small bowls. In one bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over top of cake.

Raw Power Balls

Feeling tired and sluggish?? Try a power ball

Need a power boost? Try these treats!!

Raw Power Balls

No bake cookies filled with protein, healthy fats, and fiber.

1 cup oatmeal
½ cup of peanut butter
½ cup of ground flax
½ cup of hemp hearts
½ cup ground sunflower seeds (can use whole)
½ chocolate chips (you can use mint choco chips if you like mint)
1/3 cup of honey or maple syrup
Unsweetened shredded coconut

Mix all ingredients together and roll into 1 inch balls. Roll into coconut. Refrigerate for an hour and enjoy!!

Makes approx. 22-24 balls.


I take one of these to work, for an afternoon pick me up!

Frito Enchilada Pie

Frito Enchilada Pie

Ingredients

4 c small Fritos
3 c cooked ground beef, taco seasoned
3 c grated cheese
10 oz can of enchilada sauce

Directions
1. I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix.
2. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven.
3. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted.
4. Garnish with sour cream, , salsa, salad, whatever your heart desires.

Chocolate Pecan Pie Bars

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Ingredients

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Instructions

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Healthy Ice Cream Sandwich

**Healthy Ice Cream Sandwich**

--Ingredients--

-gram crackers
-cool whip
-strawberries

Directions

1. Blend cool whip and strawberries
2. Apply a thick coat to gram crackers and make sandwich
3. Freeze, and enjoy!

Raspberry Brownies Recipe

Raspberry Brownies Recipe

 Brownies:
1 package (family-size) fudge brownie mix
4 teaspoons McCormick® Raspberry Extract

 Raspberry Chocolate Frosting:
2 teaspoons McCormick® Raspberry Extract
1 container (16 ounces) chocolate frosting

Prepare brownie mix as directed on package. Stir in raspberry extract. Spread in greased 13 x 9-inch baking pan. Bake and cool as directed on package.

Meanwhile, for the Frosting, stir raspberry extract into chocolate frosting. Spread over cooled brownie. Cut into squares.

Monkey Munch bread

Best Bisquick® Monkey Bread 

Ingredients

3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick® mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon

Instructions

1Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
3In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
4In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
5Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.



Recipe and photo by bettycrocker.com

Shawarma recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Makes 4 sandwiches.

Ingredients:

• Marinade:

• 1 cup plain yogurt
• 2 Tbsp. lemon juice
• 2 Tbsp. distilled white vinegar
• 2 Tbsp. olive oil
• 2 cloves garlic - crushed
• 1 tsp. ground sumac
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

• Sandwich:

• 2 lamb leg steaks (~ 2 pounds)
• 2 Tbsp. olive oil
• 4 loaves flat bread or pita
• Thinly-sliced tomato
• Lettuce
• Sauce:
• 1 cup plain yogurt
• 2 Tbsp. Tahini
• 1 clove crushed garlic
• 1 Tbsp. lemon juice
• 1/2 tsp. ground sumac
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Preparation:

1. Thoroughly mix all marinade ingredients in a bowl.

2. Pour marinade into a large zippered bag and add lamb steaks. Toss to coat thoroughly and refrigerate for 8 - 24 hours, Tossing every now and then to redistribute marinade.

3. Heat oven to 225 degrees.

4. Remove steaks from bag, discarding marinade, and wipe dry (more or less) with paper towels. Heat 2 Tbsp. olive oil in a large, lidded sauté pan over medium-high heat. Brown steaks on both sides in pan (about 3 minutes per side).

5. Pour off excess oil, cover sauté pan, and cook in the oven for 1 hour.

6. In the meantime, combine sauce ingredients in a small bowl.

7. Remove from pan and slice steaks thinly across the grain.

8. Spoon sauce down the center of a loaf of flat bread or pita. Add tomato and a leaf or two of lettuce. Add lamb, roll up, and enjoy.

homemade Donuts!

Maple Bars

Source: Our Best Bites

3 tablespoons active dry yeast
1 cup very warm (105 degree) water
1/2 cup + 1 tablespoon white sugar, divided
1/2 teaspoon mace (optional; I didn’t use it)
2 teaspoons table salt
1/2 teaspoon baking powder
4 cups bread flour*
1/4 cup shortening
3 large egg yolks
1/2 teaspoon vanilla
Peanut oil for frying (I used two 24-ounce bottles)**

Maple Icing

1 lb. powdered sugar
1 1/2 teaspoons light corn syrup
1/4 teaspoon table salt
1/4 teaspoon vanilla
1 teaspoon maple extract
1/3 cup (plus more if needed) hot water

Combine the yeast, 1 tablespoon sugar, and 1 cup very warm water in the bowl of a stand mixer. Allow it to proof for 5-10 minutes or until frothy.

While the yeast is proofing, combine the sugar, mace (if using), salt, baking powder, and 4 cups of flour in a large bowl. When the yeast is ready, add the shortening, egg yolks, and vanilla and mix with the paddle attachment for 1 minute to break down the shortening. Add 1/3 of dry ingredients and mix on low until blended. Repeat with the next 1/3 of the dry ingredients. Switch to the hook attachment and add the remaining 1/3 of the dry ingredients. Mix until no white spots remain and then turn the mixer to medium speed and knead for 2 minutes. Add more flour a little bit at a time if necessary. (You don’t want the dough sticking to the bowl too much.)

While the dough is kneading, bring a large pot of water to a boil (a little more than 2 quarts of water). Lightly flour a baking sheet.

When the dough is done kneading, transfer it to the prepared baking sheet. Form a 6×6″ square and cover it with a clean cloth. (Sprinkle the top of the dough with flour too, so the cloth doesn’t stick to it. Not that that happened to me.) Place the pan in the oven and place a 9×13″ pan on the rack beneath the baking sheet. Pour the boiling water into the 9×13″ pan and close the door to the oven. Allow the dough to rise for 1 hour or until doubled.

When the dough is done rising, remove it from the oven and place it on a lightly floured surface. Bring another pot of water to a boil. Punch down the dough and roll it into an 11×12″ rectangle. Use a pizza cutter to trim 1/2″ off all the edges of the dough. (so that you have even rectangles. I used the scraps to make a 13th gimp-doughnut.) Cut the dough into 12 rectangles about 5×2″. Use a flexible scraper or large spatula to carefully transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2″ apart. Place the baking sheet uncovered back into the oven and pour the boiling water back into the 9×13″ dish. Rise for 30-45 minutes (or more), until the dough is doubled.

When the dough is almost done rising, heat 2+ inches of peanut oil in a large, high-sided pot with a candy thermometer attached to it. Heat it to 350 degrees. When the oil is hot enough, in batches of 2-3, use the rubber scraper to carefully transfer the rectangles to the hot oil and fry for 30-40 seconds and then flip and cook for another 20 seconds or until golden brown. Remove doughnuts from the hot oil, allow to drain on paper towels, and repeat with the remaining dough.

While the dough is cooling, whisk together the icing ingredients. Dip the dome-iest side of the bars into the icing and spread it out if necessary. Allow to stand for 10-15 minutes before serving. (Yeah right!!) Makes 12 doughnuts.

*I just realized that this says bread flour. Oops. I definitely used regular flour. I’m sure it makes an even lighter dough, so next time I will use it, but obviously is still works with regular flour.

**I saved the used peanut oil. Just funneled it right back into the bottles for the next time I make these babies.

Homemade Pretzel Dogs

Homemade Pretzel Dogs

Makes 8 Pretzel Dogs

1½ cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons salt
1 package (1 scant tablespoon) active dry yeast
4½ cups all-purpose flour
¼ cup unsalted butter, melted (or salted butter, but decrease the 2 teaspoons of salt by a bit)
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
2 tablespoons butter (regular or unsalted), melted
coarse sea salt or kosher salt, for sprinkling

8 good quality hot dogs

Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam.

Add the flour, salt, and butter. Combine with a spoon or the paddle until it start to come together, then switch to the dough hook. Mix with the dough hook on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. You may need to add a bit more flour, but be aware that this is a pretty soft dough. You should be able to touch it without it being impossible to get off your fingers, though.

Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, or until the dough has doubled in size. I like to put mine in an oven that has been turned to 170˚ (warm) for about a minute, then turned off.

Preheat the oven to 450. Line 2 baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside. In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.

Meanwhile, knead down the dough, turn it out onto a slightly floured work surface, and divide into 8 equal pieces. Roll out each piece of dough into a rope that’s about 20 to 24-inches long, depending on how big your hot dogs are. Starting at one end, wrap the dough around the hot dog, pinching each end together so that it’s sealed. Place onto the pan and repeat with the remaining dough and hot dogs.

Place the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Remove them from the water using a large flat slotted spatula. Return the boiled pretzel dogs to the pan, brush the tops with melted butter and sprinkle with the sea salt. (I forgot to do this butter and salt step until after I had baked them. It worked fine.)

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

If you have extra dough, you can shape them into dinner rolls, cut a slit in the top, let rise for another 20-30 minutes, boil, and bake at 450 until golden.

Easy Crescent Taco Bake

Easy Crescent Taco Bake

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Ingredients

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

lb lean (at least 80%) ground beef

3/4

cup Old El Paso® Thick 'n Chunky salsa

2

tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1

cup shredded Cheddar cheese (4 oz)

Steps

• 1Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
• 2In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
• 3Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

* Pile on your favorite toppings! Try shredded lettuce, chopped tomatoes, additional salsa, sour cream and avocado slices.

* A 4.5-oz can of Old El Paso® chopped green chiles can be added to the meat mixture.

Cream Cheese-Cinnamon Roll Monkey Bread

Ingredients

1

package (8 oz) cream cheese

2

cans (17.5 oz each) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing

1/4

cup butter, cut into pieces

Steps

• 1Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
• 3Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• 4Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
• 5Place cream cheese-filled dough balls in pan. Place butter pieces on top.
• 6Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 7Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

*Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

*For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

Saltine Cracker Toffee

Saltine Cracker Toffee

Just line em up.

This is what it should look like in the oven.

Enjoy!

Ingredients

• 40 salted saltine crackers or enough to line your pan
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 2 cups milk chocolate or semisweet chocolate chips
• (optional) 3/4 cup chopped pecans

Instructions

1. Preheat oven to 400 degrees and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
2. In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
3. Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

Notes

Note: You should either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.

Read more at http://www.the-girl-who-ate-everything.com/2011/03/saltine-cracker-toffee.html#HvgF27Vl2p0RKq4r.99