Hot Buttered Cheerios

4 cups Cheerios

¼ cup butter, salted

¼ teaspoon pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

salt to taste (optional)

Instructions

 

In a small bowl, mix cinnamon and sugar, set aside. 

Using a large skillet, melt butter over medium heat then add vanilla, stir well.

Next, add cheerios, coating evenly in butter. Cook for about 3 minutes, until cheerios are lightly toasted.

Remove from heat and pour the sugar-cinnamon mixture evenly over Cheerios, coating evenly. Allow to cool for a few minutes. Enjoy! 

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Brown Sugar Cinnamon Cookies

 

# Ingredients:

→ Dough

01 - 1 cup unsalted butter, softened

02 - ¾ cup packed light brown sugar

03 - ¼ cup granulated sugar

04 - 1 large egg

05 - 1 tsp pure vanilla extract

06 - 2¼ cups all-purpose flour

07 - ½ tsp baking soda

08 - ½ tsp ground cinnamon

09 - ¼ tsp salt

→ Filling and Coating

10 - 12 to 14 soft caramel candies, unwrapped, or ½ cup caramel baking bits

11 - 2 tbsp brown sugar

12 - 1 tsp ground cinnamon

13 - 1 tbsp granulated sugar (optional)

14 - Pinch of flaky sea salt (optional)

15 - ¼ cup chopped toasted pecans (optional)

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

02 - Beat the softened butter with light brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.

03 - Add the egg and vanilla extract to the butter mixture and beat until fully combined, scraping down the bowl as needed.

04 - Whisk together the all-purpose flour, baking soda, ground cinnamon, and salt in a separate bowl.

05 - Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

06 - Scoop 2-tablespoon portions of dough, flatten slightly, place one unwrapped caramel candy in the center, and wrap dough completely around it, sealing well; then roll into balls.

07 - Combine 2 tablespoons brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon. Roll each dough ball in this mixture evenly.

08 - Place cookies about 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes until edges are golden and centers appear set but remain soft.

09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally drizzle melted caramel or cinnamon glaze once slightly cooled.

# Notes:

01 - For richer flavor, substitute light brown sugar with dark brown sugar. Use softened butter rather than melted for optimal texture. If using caramel baking bits, ensure even distribution within the dough.

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Old-Fashioned Christmas Snowball Cake

 

Ingredients

For the Cake:

10- inch angel food cake

4 cups of Cool Whip

20- ounce can of crushed pineapple in syrup

2 packets of gelatin .25 ounces each

4 tablespoons cold water

2 tablespoons of lemon juice

1 cup white sugar

1 cup of boiling water

For the Frosting:

2 cups of Cool Whip

8-10 ounces of flaked sweetened coconut

Maraschino cherries

Instructions

• I use a 4-quart mixing bowl, but just make sure you use a bowl that is large enough to fit everything in.
• Line your bowl with parchment paper.
• Cut the angel food cake into cubes.
• Drain the pineapple and keep 1 cup of the syrup. If it doesn't have a cup of syrup, add water to make 1 cup.
• Dissolve both packets in the four tablespoons of cold water.
• Add the lemon juice, pineapple juice, sugar, and boiling water to the gelatin. Mix well and put in the refrigerator until it starts to thicken up. About 20-30 minutes.
• Once the mixture has thickened a bit, add in the pineapple and fold in the Cool Whip.
• Put a layer of cake into the mixing bowl with parchment paper. Then add a layer of the cool whip mixture. Repeat until all is used.
• Refrigerate overnight or for at least 10 hours.
• When ready to serve, invert the cake onto a platter and frost it with Cool Whip. Sprinkle with coconut and place maraschino cherries on top

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Scotcharoos

 

Ingredients

6 cups puffed rice cereal, like Rice Krispies

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter (see Recipe Note)

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Instructions

1. Get everything ready: These bars certainly aren't difficult, but once you start, it's best to keep going. If you have stop in the middle, the sauce could overcook or harden too much to stir into the cereal. First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside.

2. 

   
   

   
   

3. Bring the sugar and corn syrup to a boil: Set the pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat.

4. Stir in the peanut butter: While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce.

5. Pour the peanut butter sauce over the puffed rice: Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain.

6. Transfer the cereal mixture to the baking dish: Butter your hands or spray with a little oil, and press the mixture firmly and evenly into the pan.

7. Melt the chocolate chips and butterscotch chips: Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.)

8. Pour the chocolate over the cereal bars: Use a spatula to scrape every last bit of melted chocolate onto the bars. Smooth into an even layer with the back of the spatula.

9. Cool until the chocolate becomes firm: Let the bars firm up for a few hours. Once the chocolate has firmed, cover the bars until ready to serve. On a hot day, you may need to put the bars in the fridge for the chocolate topping to set.

10. Cut into individual bars: If your bars have been refrigerated, let them come to room temperature for a half hour or so before cutting or serving. Lift the bars out of the pan by lifting on the parchment. Use a sharp knife to cut the bars into 20 squares.

11. Storing the bars: Scotcheroos will keep for at least a week or longer, and are fine served at any time. Keep the bars in an airtight container at room temperature. If it's warm and the chocolate is softening too much, you can store the bars in the fridge; just let them come to room temperature before serving or they will be brittle.

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Campfire Cones

 

Campfire Cones

Ingredients

8 ice cream sugar cones

1/2 cup mini milk chocolate chips

1/2 cup mini marshmallows

1/2 cup peanut butter or butterscotch baking chips

Directions

Prepare campfire or grill for medium heat. Fill cones with your choice of baking chips and marshmallows.

 Fully wrap each cone with foil, sealing tightly.

Place packets over campfire or grill; cook until heated through, 7-10 minutes. Open foil carefully.

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Mexican Cornbread Casserole

 

Ingredients

1 - 8.5 box Jiffy cornbread mix

1 egg

1½ c. shredded cheese of choice 

⅓ cup milk

½ c. diced onions 

1 lb ground beef

½ tsp. garlic powder 

½ tsp. onion powder 

¼ cup water

1.5 tbs taco seasoning

1 - 15 oz can of corn or Fiesta, Mexican , Southwest Corn drained

1 - 10 oz can of Rotel Mild or Medium 

Instructions

Preheat oven to 350 degrees F.

In a medium sized bowl add the Jiffy, egg, and milk. Whisk to combine then set aside.

In a skillet add the ground beef, onions, garlic and onion powder, cook through and drain the grease. Next add the taco seasoning and water stir to combine. Now add in the drained can of corn, and rotel stir everything together rand let simmer for 5 minutes. If you don't like Rotel you can substitute a can of petite diced tomatoes.

Grease a 2.5 QT baking dish. Add the ground beef mixture to baking dish next top that with the cheese. Then  carefully pour the jiffy cornbread mixture over the top. Spread out as even as possible. Bake for 25-30 minutes or until the cornbread is set. Enjoy with your favorite taco toppings.

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Old School Pizza Burgers

 

Who remembers getting pizza burgers in school. It was one of my favorite school lunches next to Chicken and Noodle day. This recipe is the authentic one, no fancy add in's. 

Basic Ingredients:

1 lb. Ground Beef 

1 tsp. Garlic Powder 

1 tsp. Onion Powder 

1 Tbsp. Italian Seasoning 

1 1/2 cups shredded sharp cheddar cheese

1 (14 ounce) jar pizza sauce

sliced or shredded mozzarella cheese

6 hamburger buns (English Muffins and chabata rolls make a great option to the hamburger buns)

Instructions: see **notes below 

1. Brown meat and drain.

2. Stir in seasonings and start by adding 1 cup of pizza sauce and your  cheese and blend well. If you think you would like more pizza sauce you can add more to your liking but if it's too liquidy it does make the bun soggy so I go for a dryer mixture.

3. Take 6 hamburger buns and split in half. Spoon meat mixture onto each half, top with a shredded or a slice of mozzarella.

4. Broil 4 to 8 minutes or until lightly browned.

*** Notes

Add pepperoni on top of meat mixture then mozzarella cheese on top.

If you'd like to add some diced green peppers or onions add them to ground beef while browning.

You can also dice up some fresh or canned mushrooms I add those after the pizza sauce.

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