4 cups Rice Chex cereal
4 cups Wheat Chex cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 Tbs butter or margarine
2 ½ Tbs hot sauce
1 packet ranch dressing mix
2 tsp celery seed
1. In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
Sunday, December 27, 2009
White Candy Fantasy Clusters
4 cups Rice Chex cereal
2 cups pretzel sticks, coarsely broken
1 cup cashews, coarsely chopped
½ pkg (16 oz size) vanilla-flavored candy
½ cup semisweet chocolate chips
1. Spray with cooking spray or grease 13x9 inch pan in large bowl, mix cereal, pretzels and cashews.
2. In 2-quart saucepan, melt candy coating over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Press in pan, cool slightly.
Tip: Use your microwave to melt the candy coating. Place the coating pieces in a 4-cup microwavable measuring cup. Microwave uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until the mixture can be stirred smooth.
Tip: Peanuts make an easy stand-in for the cashews.
3. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl; will be hot). Drizzle chocolate over snack. Let stand about 30 minutes or until chocolate is set. Break into clusters. Store in airtight container.
2 cups pretzel sticks, coarsely broken
1 cup cashews, coarsely chopped
½ pkg (16 oz size) vanilla-flavored candy
½ cup semisweet chocolate chips
1. Spray with cooking spray or grease 13x9 inch pan in large bowl, mix cereal, pretzels and cashews.
2. In 2-quart saucepan, melt candy coating over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Press in pan, cool slightly.
Tip: Use your microwave to melt the candy coating. Place the coating pieces in a 4-cup microwavable measuring cup. Microwave uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until the mixture can be stirred smooth.
Tip: Peanuts make an easy stand-in for the cashews.
3. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl; will be hot). Drizzle chocolate over snack. Let stand about 30 minutes or until chocolate is set. Break into clusters. Store in airtight container.
Chocolate Chex Caramel Crunch
8 Cups Chocolate Chex cereal
¾ cup packed brown sugar
6 Tbs butter or margarine
3 Tbs light corn syrup
¼ tsp baking soda
¼ cup white vanilla baking chips
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot) Drizzle over snack. Refrigerate until set. Store in tightly covered container.
¾ cup packed brown sugar
6 Tbs butter or margarine
3 Tbs light corn syrup
¼ tsp baking soda
¼ cup white vanilla baking chips
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot) Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Chex Brittle
8 Cups Rice Chex cereal
1 cup salted peanuts
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tsp vanilla
1. Heat oven to 325◦F. Spray two 15x10x1 inch pans with cooking spray.
2. In large bowl, mix all ingredients until evenly coated. Spread in pans in single layer.
3. Bake 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.
1 cup salted peanuts
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tsp vanilla
1. Heat oven to 325◦F. Spray two 15x10x1 inch pans with cooking spray.
2. In large bowl, mix all ingredients until evenly coated. Spread in pans in single layer.
3. Bake 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.
Cheesy Ranch Chex Mix
9 cups Corn Chex, Rice Chex, Wheat Chex cereal (or combination)
2 cups bit-size pretzel twists
2 cups bite-size cheese crackers
3 Tb butter or margarine, melted
1 pkg (1 oz) ranch dressing and seasoning mix
½ cup grated Parmesan cheese
1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture, stir until evenly coated.
Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
2 cups bit-size pretzel twists
2 cups bite-size cheese crackers
3 Tb butter or margarine, melted
1 pkg (1 oz) ranch dressing and seasoning mix
½ cup grated Parmesan cheese
1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture, stir until evenly coated.
Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
Chex Muddy Buddies
9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 tsp vanilla
1 ½ cups powdered sugar
1. Into large bowl, measure cereal, set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute, stir. Microwave about 30 seconds longer or until mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag, shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 tsp vanilla
1 ½ cups powdered sugar
1. Into large bowl, measure cereal, set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute, stir. Microwave about 30 seconds longer or until mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag, shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Crunchy Cranberry-Cinnamon Snack
¼ cup sugar
1 tsp ground cinnamon
¼ cup butter or margarine
1 ½ cups Corn Chex cereal
1 ½ cups Rice Chex cereal
1 ½ cups Wheat Chex cereal
Or
4 ½ cups Cinnamon chex cereal
½ cup dried cranberries, dried cherries or raisins
1. Mix sugar and cinnamon
2. In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereals until evenly coated. Microwave 2 minutes, stirring after 1 minute.
3. Sprinkle half of the sugar mixture evenly over cereal, stir. Sprinkle with remaining sugar mixture, stir. Microwave 1 minute. Stir in cranberries. Spread on paper towels to cool. Store in airtight container.
1 tsp ground cinnamon
¼ cup butter or margarine
1 ½ cups Corn Chex cereal
1 ½ cups Rice Chex cereal
1 ½ cups Wheat Chex cereal
Or
4 ½ cups Cinnamon chex cereal
½ cup dried cranberries, dried cherries or raisins
1. Mix sugar and cinnamon
2. In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereals until evenly coated. Microwave 2 minutes, stirring after 1 minute.
3. Sprinkle half of the sugar mixture evenly over cereal, stir. Sprinkle with remaining sugar mixture, stir. Microwave 1 minute. Stir in cranberries. Spread on paper towels to cool. Store in airtight container.
Chocolate-Peanut Butter Munchies
5 cups Corn Chex cereal
2 cups pretzel sticks, broken in half
½ cup butter or margarine
½ cup creamy peanut butter
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 cup powdered sugar
1 cup candy-coated milk chocolate candies
1. Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
2. In medium microwave bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds, stir. Microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
3. Break into bite-size pieces. Divide mixture evenly into 2 resealable 1 gallon food storage plastic bags. Add ½ cup powdered sugar to each bag. Seal and shake each bag until well coated. Add ½ cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.
2 cups pretzel sticks, broken in half
½ cup butter or margarine
½ cup creamy peanut butter
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 cup powdered sugar
1 cup candy-coated milk chocolate candies
1. Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
2. In medium microwave bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds, stir. Microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
3. Break into bite-size pieces. Divide mixture evenly into 2 resealable 1 gallon food storage plastic bags. Add ½ cup powdered sugar to each bag. Seal and shake each bag until well coated. Add ½ cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.
Spanish Rice
Spanish Rice - Jennifer Johnson
¾ onion diced (more or less)
2 cup rice
1 – 1 ½ tsp Garlic Powder (probably could use more even)
1 – 1 ½ tsp Onion Powder
4 – 5 cubes Chicken Bouillon
1 – 1 ½ tsp Chili Powder (start with 1 tsp of chili powder – probably need more)
2 tsp Paprika
1 tsp Cumin
Black pepper
¼ - ½ tsp Diced Cilantro (optional)
Can of Diced Tomatoes
Saute onion in canola oil, then add rice in and lightly brown rice.
Add can of tomatoes, 4 cups or a little less water, Boullion cubes, Garlic powder, Onion powder, Paprika, cumin, and chili powder.
Turn heat down to low and cook for regular rice cooking time.
¾ onion diced (more or less)
2 cup rice
1 – 1 ½ tsp Garlic Powder (probably could use more even)
1 – 1 ½ tsp Onion Powder
4 – 5 cubes Chicken Bouillon
1 – 1 ½ tsp Chili Powder (start with 1 tsp of chili powder – probably need more)
2 tsp Paprika
1 tsp Cumin
Black pepper
¼ - ½ tsp Diced Cilantro (optional)
Can of Diced Tomatoes
Saute onion in canola oil, then add rice in and lightly brown rice.
Add can of tomatoes, 4 cups or a little less water, Boullion cubes, Garlic powder, Onion powder, Paprika, cumin, and chili powder.
Turn heat down to low and cook for regular rice cooking time.
Tuesday, December 22, 2009
Schlotsky's Bread
Original Recipe Yield 2 medium loaves
Ingredients
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon white sugar
* 2 1/4 teaspoons active dry yeast
* 1/4 teaspoon baking soda
* 1 1/2 teaspoons warm water (110 degrees F/45 degrees C)
* 3/4 cup warm milk (110 degrees F/45 degrees C)
* 1/2 teaspoon salt
* 2 1/2 cups bread flour
* 2 tablespoons cornmeal
Directions
1. In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
2. In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
3. Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
4. Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
5. Allow to cool for an hour before slicing.
Nutritional Information open nutritional information
Amount Per Serving Calories: 122 | Total Fat: 0.8g | Cholesterol: 1mg
Ingredients
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon white sugar
* 2 1/4 teaspoons active dry yeast
* 1/4 teaspoon baking soda
* 1 1/2 teaspoons warm water (110 degrees F/45 degrees C)
* 3/4 cup warm milk (110 degrees F/45 degrees C)
* 1/2 teaspoon salt
* 2 1/2 cups bread flour
* 2 tablespoons cornmeal
Directions
1. In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
2. In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
3. Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
4. Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
5. Allow to cool for an hour before slicing.
Nutritional Information open nutritional information
Amount Per Serving Calories: 122 | Total Fat: 0.8g | Cholesterol: 1mg
Tiny Cream Cheese Biscuits
one 8 oz. package cream cheese (softened)
1/2 c butter (softened)
1 c self-rising flour
Easiest recipe eva. Mix all ingredients with a mixer, (it will be very thick) then spoon the dough directly into mini muffin pans. Bake for 15-17 minutes at 400 degrees.
A friend said you can make your own self-rising flour, which I didn’t know! If you want that real Red Lobster taste, just mix in some cheese, or sprinkle some on the top after they are done. They are incredible without though. Seriously, you’ll thank me. :) Heaven in a teeny little biscuit.
1/2 c butter (softened)
1 c self-rising flour
Easiest recipe eva. Mix all ingredients with a mixer, (it will be very thick) then spoon the dough directly into mini muffin pans. Bake for 15-17 minutes at 400 degrees.
A friend said you can make your own self-rising flour, which I didn’t know! If you want that real Red Lobster taste, just mix in some cheese, or sprinkle some on the top after they are done. They are incredible without though. Seriously, you’ll thank me. :) Heaven in a teeny little biscuit.
Pinwheels
dash of pepper
2 tbsp onion
1/4 c bacon pieces
1/4 c black olives (chopped)
8 oz. cream cheese (softened)
package crescent rolls
Mix all ingredients in a bowl. Take the crescent rolls and lay them out on a cookie sheet, smushing the edges together so it makes one large sheet of dough. Then just spread the mixture evenly all over. Then, just roll it up long ways. At this point, I like to put it in the fridge for a while so it firms up just a bit. Then, just cut it into sections, and bake for 15-20 minutes at 350 degrees.
2 tbsp onion
1/4 c bacon pieces
1/4 c black olives (chopped)
8 oz. cream cheese (softened)
package crescent rolls
Mix all ingredients in a bowl. Take the crescent rolls and lay them out on a cookie sheet, smushing the edges together so it makes one large sheet of dough. Then just spread the mixture evenly all over. Then, just roll it up long ways. At this point, I like to put it in the fridge for a while so it firms up just a bit. Then, just cut it into sections, and bake for 15-20 minutes at 350 degrees.
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