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.

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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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Pani PoPo Coconut 🥥 Sweet Rolls

This crazy simple Samoan sweet treat Pani PoPo combines regular Yeast Rolls with a Coconut Milk 🥥 Sweet gooey glaze that goes on both before and after the bake.

Ingredients

• • 20 frozen dinner rolls
  • 10 ounces coconut milk
  • 1 cup sugar
  • 1 tbsp. Coconut or Vanilla extract

  
  

Instructions

• Coat a 9x13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
• Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap). Allow to rise until doubled in size.         

   This can take 4-5 hours.  If you need the rolls to thaw quicker, follow the quick-rise instructions on the frozen roll packaging.
• Pre-heat oven to 350-degrees. In a medium bowl whisk until smooth the sugar, extract and coconut milk together.
• Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.  

  

  
  
• Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
• The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

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Sugar Free Pumpkin Fluff Dip

 

This is a very creamy and yummy vanilla pumpkin dip!

Ingredients

1 (15-ounce) can solid pack Pumpkin (not pumpkin pie filling)

1 (5-ounce) package Sugar Free instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1 (16-ounce) container Sugar Free frozen whipped topping, thawed

Directions

Gather all ingredients.

Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.

Fold in whipped topping.

Cover and chill in the refrigerator until ready to serve.

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Hot Cocoa Mix

Ingredients

4 cups Whole Milk Powder*

1 tablespoon Corn Starch*

1½ cups of Sugar or Splenda etc.*

1 cup of Unsweetened Cocoa Powder

1 cup of Mini-Sized Semi-Sweet or Milk Chocolate Chips

1 cup of Powdered French Vanilla Creamer

¼ teaspoon of Salt

Mix all of the ingredients in one large tub until well blended.

* Corn Starch is to thicken it and for creamy silky texture

* You can use Sugar, Splenda or whatever kind of sweetener you prefer that measures same as sugar.

If you’d rather use Powdered Sugar use 2½ - 2¾ cups

* Whole milk powder such as pictured below to make it rich and creamy and let's face it, tastes way better than the non fat kind. You can substitute with the non fat kind if needed though. 

To make Cocoa:

Add 3-4 tablespoons or how ever much to your taste and liking of the homemade hot cocoa mix to a mug or cup of HOT water or milk and stir well! 

Add a sprinkle of cinnamon, some marshmallows, whipped topping, peppermint candy cane, or marshmallow fluff if desired! Enjoy!

Notes

Makes one very large air tight container of cocoa mix, approx 8 cups

Enough to last a large family a few months! 

 

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