CHEX SCOTCHAROOS

CHEX SCOTCHAROOS
Easy to make!  Fun to do with kids.  Did in a 9x13.  Would be a fun thing to take camping.  Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.

6 cups Chex cereal 
1 cup light corn syrup 
1 cup sugar 
1½ cups peanut butter 
2 cups semi sweet chocolate chips 
2 cups butterscotch chips 
½ cup peanut butter 
1 teaspoon vanilla 

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured. 
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them. 
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. 
4. Once smooth, pour over cereal, or scoop onto the piles you have created. 
5. Allow to cool completely at room temperature. 

Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chex­scotcharoos/

MEXICAN CHOCOLATE CUPCAKES

http://cookienameddesire.com/mexican-chocolate-cupcakes-recipe/

MEXICAN CHOCOLATE CUPCAKES
Made these for Cinco De Mayo 2017.  Didn't do the witches hat part.  They crumbled for me - not sure why.  I baked in silicone with no liners. But they tasted super yummy!  Loved the frosting.

INGREDIENTS

• 5 oz dark or semisweet chocolate
• ⅓ cup Dutch processed cocoa powder
• ¾ cup hot brewed coffee (did hot chocolate)
• ¾ cup all-purpose flour
• ¾ cup granulated Dixie Crystals sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup vegetable oil
• 2 large eggs, room temperature

Witch's Hats

• 12 small gingersnaps
• marshmallow (I used the recipe for homemade marshmallows divided in half)
• 5 oz semisweet chocolate
• candy bones (optional)

For the Mexican Chocolate Buttercream (used handheld mixer)

• 1 stick unsalted butter, room temperature
• ⅓ cup Dutch processed cocoa
• ¾ teaspoon ground cinnamon
• ¼ teaspoon, plus ⅛ teaspoon cayenne pepper (didn't add)
• pinch of salt
• 3½ cups powdered sugar (did 3 cups)
• 4 - 5 tablespoons heavy cream

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Mix together the chocolate, cocoa powder, and hot coffee together and stir until the chocolate is completely melted and the ingredients are well combined. Set aside to cool.
3. In a separate bowl, mix together the flour, sugar, salt, and baking soda together and set aside.
4. Add the oil and eggs to the chocolate mixture and whisk until well combined.
5. Stir the chocolate mixture into the flour mixture and mix until combined and there are no lumps. Do not overmix.
6. Pour the batter into the cupcake liners and bake for 18 - 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
7. Make the hats. Lay out the ginger snaps spaced evenly apart. Fill a piping bag fitted with a large round tip with unset marshmallow.
8. Pipe kisses on top of the gingersnaps. Allow the marshmallow to set for at least an hour or two.
9. Melt the chocolate for the hats and dip each into the chocolate. Shake off any excess. Leave on a parchment sheet to dry. Once dry, add a drop of chocolate to the hat and adhere a candy bone to it if desired.
10. Make the buttercream. Whip the butter until soft and creamy. Add the cocoa powder, cinnamon, cayenne pepper, and salt to the butter and mix well. The mixture will look dry and crumbly. Add the powdered sugar one cup at a time and mix well between each cup. Keep mixing the buttercream and drizzle in the heavy cream until the buttercream reaches a smooth, creamy consistency.
11. Fit a piping bag with a large round tip, then fill with the buttercream.
12. Pipe the buttercream onto the cupcakes. Top with the witch hats.

GRAPEFRUIT GREEK YOGURT LOAF

http://sallysbakingaddiction.com/2016/06/04/grapefruit-greek-yogurt-loaf/

GRAPEFRUIT GREEK YOGURT LOAF/CAKE
Yum! Yum!  Doesn't taste like grapefruit.  Read through comments and lots said it had a strong grapefruit flavor so maybe the ones I had weren't as ripe as they should have been?  Could add a citrus essential oil to this to make it taste more citrus.  You make in a bread pan.  This would be perfect for a brunch type meal.  You could also make into muffins/cupcakes or a cake.  

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt1
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed Ruby Red Grapefruit juice, strained
• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean

GLAZE:

1 cup powdered sugar, sifted

2 T freshly squeezed grapefruit juice, strained

1/4 tsp vanilla

1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
5. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

Muffins/cupcakes: prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake at 350°F (177°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Top with glaze. Makes about 12 muffins.

Square or round cake: This batter will fit into a 9x9 inch square baking pan or a 9-inch springform pan (it will be too tall for a regular 9-inch round cake pan). Bake at 350°F (177°C) for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool and top with glaze.

CHOCOLATE LOVER'S DREAM CAKE

CHOCOLATE LOVER'S DREAM CAKE
Yum!  Had this for my birthday 2017.  Tasted great days later.  On the caramel-toffee topping we did less than it called for and that was still plenty.  We thought next time maybe do the genache topping then drizzle the caramel and other toppings on individual pieces.

Ingredients

1

box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

3/4

cup chocolate milk (hot chocolate would work too)

1/3 cup butter or margarine, melted 

3

eggs

1

container (8 oz) sour cream

1

box (4-serving size) chocolate fudge instant pudding and pie filling mix

1

bag (12 oz) semisweet chocolate chips (2 cups)

Ganache Glaze

1

cup semisweet chocolate chips (6 oz)

2/3

cup whipping cream

Caramel-Toffee Topping

1 1/2

cups semisweet chocolate chips (9 oz) (we did 1/4 c mini chocolate chips)

1/2

cup caramel topping (used Trader Joe's)

1/2

cup toffee bits (wouldn't have to have and it will still be good)

1

bar (2.07 oz) Snickers™ candy bar, unwrapped, chopped (we did 6 mini chopped in 1/4)

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
•  In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
•  Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
•  Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

SNACK MIXES 4

REINDEER CHOW
We really liked this.  Couldn't find the sugar cookie pop-tarts.  Used brown sugar pop tarts.  Kids had fun helping me make.  We broke pretzel sticks in half.

Santa’s helpers will enjoy this sweet-and-salty snack mix featuring Pop-Tarts® Sugar Cookie toaster pastries, Kellogg's® Crispix® cereal, pretzels, cashews, candy, peanuts and white chocolate.

https://www.kelloggsfamilyrewards.com/en_US/recipes/reindeer-chow-recipe.html?version=VERSION23_K23&PID=25867138&utm_source=newsletter102416&utm_medium=newsletter&utm_term=hero_30daysofcheer_day23_1217_get_recipe_button_section&utm_campaign=30DAYSOFCHEER_TRIGGER

4 cups Kellogg's® Crispix® cereal Buy Now
2 cups thin pretzel sticks
4 Pop-Tarts® Frosted Sugar Cookie toaster pastries Limited Edition Buy Now
2 cups dry roasted cashews or dry roasted peanuts
1 package (12.6 oz.) candy-coated chocolate pieces
1 package (12 oz.) white chocolate morsels
1 tablespoon shortening
Directions:

1. In large bowl combine KELLOGGS CRISPIX cereal, pretzels, KELLOGGS POP-TARTS Frosted Sugar Cookie toaster pastry pieces, cashews and candy-coated chocolate pieces. Set aside.

2. In small saucepan combine white chocolate morsels and shortening. Cook and stir over low heat until melted. Drizzle over cereal mixture. Toss until coated. Spread on large piece of foil. Let stand at room temperature about 15 minutes or until chocolate is set.

3. Break cereal mixture into pieces, if necessary. Store in airtight container for up to 1 week.

DILL DIP

DILL DIP
This came from Lisa's neighbor.  It is one of Javan's favorite dips.  I loved it!  We had it on Ruffles.  I was so surprised when I saw the recipe and that it has horseradish in it.  I wouldn't have ever guessed that.  So good!

1 pt sour cream (not light)
3/4 pt mayo (Best Foods - not light)
6 small dill pickles (or relish) & juice - chopped up fine w/garlic onion @ bottom
2 heaping Tablespoons of horseradish (start with 1 T to taste)

Set overnight after stirring for 1 hour.

APPLE DIP

APPLE DIP
This is found in the 2nd McCleve pg 19.  Nancy Barnes called me one day asking about this recipe.  Lisa use to bring it to YW when they worked together. The girls always really liked it.  I had some butterscotch chips I needed to use.  We loved it!  Wow!  So easy to make and taste great!

1 can Eagle Brand milk (sweetened condensed)
2 tsp apple cider vinegar
1 cup butterscotch chips (Guittard is the best!)
1/2 tsp cinnamon

Heat in microwave for 50 seconds.  Stir.  Heat for 50 seconds more until smooth.  Serve with sliced apples.  Would be good with bananas, grapes, pound cake or crackers as well.

CHOCOLATE BARK

MAGIC MINT CHOCOLATE BARK
I found this on the back of my favorite Winter Dark Chocolate & Mint Morsels package.  It was so easy and the kids had fun helping me make.  Tasted very good!

1 2/3 cup (10 oz pkg) chocolate chips (used dark chocolate & mint)
1/3 cup coarsely chopped oven-roasted or toasted almonds (or broken up pretzels)

Preheat oven to 325.  Line baking sheet with foil or parchment paper (I used silicon mat).

Arrange morsels so they are touching each other in a single layer (roughly an 11x9 rectangle).

Bake 1-3 minutes or until morsels are shiny.  Morsels will retain their shape.  Remove from oven to wire rack.  With tip of butter knife or wooden pick (I used a spachula) immediately swirl morself to create a swirled pattern.

Sprinkle with nuts (or other topping).  Hold up baking sheet 3 inches above the counter and drop to settle nuts into melted morsels.  Refrigerate for 1 hour or until firm.  Break into pieces and store in fridge.

SNACK MIXES 3

BUNNY BAIT

Kambria sent this to me thinking we might like it.  Um yeah!  It is highly addictive.  So, so good.  Makes a full cookie sheet.  I made it to take to Primary but they ended up not needing it so we took to play with us Charlie and Chocolate Factory (Pleasant Hill Theater).  Everyone liked it.  Good without M&M too. I could eat a gallon size bag of this stuff.  Easy to double.

2 cups pretzels
1 bag popped white popcorn
1 package Almond Bark white melting chocolate
1 bag of festive M&M’s
2 cups of Chex cereal
1 container of sprinkles
Spread pretzels , popcorn and Chex on an foil covered bakinig sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture ...

The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl and it will be a hit !! 

BACON FLUFFERNUTTER PUPPY CHOW

I made this summer 2016 - camping and our Arizona trip.  We really liked it. 

http://breadboozebacon.com/bacon-fluffernutter-puppy-chow/

• ¼ cup unsalted butter
• ¼ cup creamy peanut butter
• ¼ cup marshmallow cream/fluff
• 1 cup peanut butter chips
• 8 cups rice cereal squares (like Chex)
• 1 cup powdered sugar
• 5 strips bacon, cooked crispy and crumbled
• 
  

1. Add the butter, peanut butter, marshmallow cream, and peanut butter chips to a microwave safe bowl.
2. Heat the bowl for 1 minute in your microwave. Carefully remove the bowl and stir until the chips begin to melt. Heat for another 45 seconds. Carefully remove the bowl from the microwave and stir the peanut butter mixture until smooth. (You'll have a few lumps from the marshmallow, that's okay.)
3. Add the rice cereal to a large mixing bowl. Pour the peanut butter mixture over the cereal. Use a spoon or spatula to stir the cereal until it is completely coated in the peanut butter.
4. Transfer the cereal to a gallon-sized Ziploc bag.
5. Add powdered sugar and bacon to the Ziploc bag. Seal the bag and shake vigorously until the cereal is completely coated in the sugar.
6. Transfer to a serving bowl, or refrigerate until ready to serve.

For a little extra marshmallow flavor, add 1 cup of mini marshmallows to the Ziploc bag before shaking!

Sugared Corn Pops Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3 quarts

http://fabulesslyfrugal.com/sugared-corn-pops-recipe/

This is really good, but sweet.  You find the corn pops in chip isle.  The bag I got was 2 quarts (measured at home) so I halved the recipe.  Would be fun to make and hand out for holiday gifts for friends etc.

Ingredients

• 3 quarts corn pops (found in chip isle)
• 1 cup granulated sugar
• 1/2 cup butter, cut into chunks
• 2 tablespoons light corn syrup
• 1 tablespoon water
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 200 degress. Spray a rimmed baking sheet with nonstick cooking spray or use a silicone baking mat. Measure out the corn pops and place them in a large bowl. Set aside.
2. In a medium saucepan, heat sugar, butter, corn syrup and water over medium heat until it begins to bubble, stirring regularly. Then boil for 4 minutes, stirring constantly. Remove from heat and stir in the vanilla.
3. Pour the syrup mixture over the corn pops and stir gently for a few minutes to coat. Transfer corn pops to the prepared baking sheet and spread them out evenly. Bake for 10 minutes.
4. Let cool, then break apart the pieces and serve.

Notes

This recipe doubles nicely!

SEVEN LAYER DIP

SEVEN LAYER DIP
Easy to make.  I used guac dip instead of avocados.  My kids didn't really eat but I think it was because they weren't really hungry.

Layer in a 9x13:
2 can black beans refried beans
2 ripe avocados mixed with 1 tsp garlic powder
8 oz sour cream mixed with 1/4 c mayo and 1-2 T taco seasoning
shredded cheese (used mexican), tomatoes or 1/4 c Rotel, sliced olives and sliced green onions

ANDES MINT CAKE

ANDES MINT CAKE

Loved!  Yum!  This is such a moist cake. Was still good days afterwards.  Needs ice cream or a glass of milk with all that mint.  Made for my bday 2016.  Didn't put the mints around the bottom - only on top. Can get the mints in the bulk at WinCo but still pretty spendy.  I halved the green minty cream filling.

Chocolate Cake
1 box devil’s food cake mix
3 eggs
½ cup oil
¾ cup buttermilk or milk
¾ cup sour cream
2 teaspoons vanilla extract
Green Minty Cream Filling
1 ¼ cup butter, softened
1 ½ teaspoons peppermint extract
2 tablespoons milk
4–5 cups powdered sugar
Green food dye (optional)
Chocolate Mint Buttercream
1 ¼ cup butter, softened
½ cup unsweetened cocoa powder
1 ½ teaspoon peppermint extract
2 tablespoon milk or sour cream
3–4 cups powdered sugar
Chocolate Ganache
¾ cup chocolate chips
½ cup heavy whipping cream
Decoration

Andes mints for decoration

1.  Preheat oven to 350 degrees and grease three 8-inch pans. (You can also use only two pans; see baking time below.) I prefer to line the bottoms of my pans with foil or parchment paper for easy removal.
2.   Sift cake mix into a small bowl; set aside.
3.   In a large bowl, whisk eggs, oil, buttermilk, sour cream, and vanilla extract until smooth.
4.   Stir in cake mix.
5.   Pour equal amount of batter into each prepared pan and use a spatula to spread evenly. Bake for 17–22 minutes or until a knife inserted near the center comes out clean. (If you are making only two layers, the cake will need to bake for 20–25 minutes.)
6.   Let cake cool completely.
7.   Green Minty Cream Filling: Beat butter for 2 minutes. Add peppermint extract and milk and beat again. Gradually add powdered sugar until the filling reaches the desired consistency.
8.   Chocolate Mint Buttercream: Beat butter for 2 minutes. Add cocoa powder, peppermint extract, and milk; beat again. Gradually add powdered sugar until the buttercream reaches the desired consistency.
9.   Chocolate Ganache: In a microwave-safe bowl, combine chocolate chips and heavy whipping cream. Microwave for 30 seconds. Stir. Continue to microwave in 10-second increments until smooth.
10.  To assemble the cake, place one layer of chocolate cake on a cake stand; frost with the Green Minty Cream Filling. Top with a second layer of cake; frost with the rest of the filling. Top with the last layer of cake; frost the top and sides with Chocolate Mint Buttercream.
11.   Use Andes mint candies to decorate the bottom of the cake.
12.   Pour the Chocolate Ganache carefully over the top of the cake and let it drip down the sides. Finish with chopped Andes mints on top.

WHITE CHOCOLATE PEPPERMINT OREO BARK

http://www.savorystyle.com/blog/food/white-chocolate-peppermint-oreo-bark

On Monday night someone dropped off a package at our door. It was Oreos.  I had heard of someone making white chocolate covered Oreos, but they said they were so sweet.  So I thought this might not be as sweet.  I didn't want to use all my white chocolate so we did 1/2 white and 1/2 green mint (Guittard).  I actually liked the mint better.  This was easy to make.  A good one to have the kids helped.  They liked the counting, measuring and smashing.

White Chocolate Peppermint Oreo Bark

• Prep Time: 15 minutes
 
• Difficulty: Easy
 
• Servings: 50 squares

Ingredients

20 ounces white chocolate candiquick or white chocolate morsels
16 Oreos, roughly chopped
1/3 cup crushed peppermint candy canes

Preparation Instructions

1) Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.

2) Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.

3) In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn't burn.

4) Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.

5) Top white chocolate with crushed Oreo cookies.

6) Place pan in refrigerator for 10 minutes to harden.

7) As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.

8) Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.

9) Sprinkle crushed candy canes over top of chocolate.

10) Place into the refrigerator for 15 minutes to harden completely.

11) Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.

12) Break into pieces by hand or using a knife.

13) Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

FOUND THIS ONE - HAVEN'T TRIED BUT SOUNDED GOOD

Frosted Peppermint Bark

Ingredients:

22 oz. white chocolate (broken into pieces)
1/2 cup heavy cream
40 soft peppermint candies (crushed)
13.6 oz. dark chocolate (broken into pieces)

Directions:

1.  Cover a 9×13 metal baking pan with aluminum foil
2. Melt half of the white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
3.  Spread the white chocolate into the baking pan and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
4.  Chill in the refrigerator for 15 minutes.
5.  While the white chocolate is chilling, melt the dark chocolate and heavy cream in the top of a double boiler on the stovetop to gently melt the dark chocolate while stirring frequently.
6.  Pour the dark chocolate onto the chilled white chocolate and gently spread. 
7. Chill in the refrigerator for 15 minutes.
8.  Pour the dark chocolate onto the chilled white chocolate and gently spread. 
9. Melt the remaining white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
10. Spread the white chocolate over the chilled dark chocolate and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
11. Chill in the refrigerator for 15 minutes.
12. Break apart and serve in Viva® Vantage® Folded Pockets.

LUMPS OF COAL

LUMPS OF COAL
Scott saw this recipe on Facebook and wanted to try it.  We had it for FHE.  They were pretty good and easy to make.

16 oz Oreos
5 cups large marshmallows (small would work too)
4 T butter, cubed or sliced

Crush Oreos in food processor.  Microwave butter and marshmallows for 1 1/2 minutes.  Mix in crushed oreos.  Put in a 8x8 lined with tin foil pan.

CONGO SQUARES

CONGO SQUARES
We ate these lots growing up.  They are super yummy!

3 eggs
2 1/3 c brown sugar (packed)
2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c oil
1 c nuts
6 oz. chocolate chips

Beat eggs well. Add sugar and dry ingredients.  Add oil, nuts and chocolate chips.  Pour into a 9 x 13.  Bake at 350 for 25 minutes.

PINEAPPLE PINK LEMONADE

Pineapple Pink Lemonade Soda

http://lilluna.com/pineapple-pink-lemonade-soda/

Made this for Kambria's baby shower (Alise).  It was super yummy.  Would be good with

sherbet added.  I doubled the recipe but only put in one pineapple juice.  Still tasted good.

• 1 Liter Sprite
• 1 cup Pink Lemonade MIX
• 1 can (48 z.) Dole Pineapple Juice

GOOD 'N' HOT DIP

GOOD 'N' HOT DIP

Had New Year's Eve 2006.  We all really liked it.  Found in crock pot book pg. 10.

1# ground beef
1 # bulk sausage
1 can cream of chicken soup
24 oz jar salsa
1 # Velveeta cheese, cubed
Chips

Brown beef and sausage.  Combine meat, soup, salsa and cheese in slow cooker.

Cover and cook on high 1 hour.  Stir.  Cook on low until ready to serve.

Serve with chips.

MOUNDS CAKE

This cake is really good and rich!  Would be a good one to make when taking a meal and keep half and give the other half away.  Abagail didn't like all the coconut (maybe less next time).  She gave it a 5, Jackson gave it an 8, Scott a 9 and me a 9.  I think it would be fun next time to try with dark chocolate. 

MOUNDS CAKE heart emoticon

***Not Diet**** Chocoholics BEWARE!!!! Highly addictive!

You will Need :
1 Devil's Food Cake Mix
2 cups sugar (divided)
24 large marshmallows
1 1/2 cups milk (divided)
14 oz pkg. coconut
1 stick of butter
1 1/2 cups of chocolate chips

Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake
Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.
Also Good refrigerated!
Enjoy~

S'MORES CUPCAKES

I am not a huge fan of cupcakes, but these are so, so good.  I couldn't get enough of them and have made them again.  Found recipe in LDS Living Magazine.

Scott made them to take to his parents and put the chocolate on top of the marshmallow.  They still tasted good but didn't look as nice (my opinion).  But we love, love the frosting.  It is so good.  

I am going to use this recipe for Jackson's birthday cake (10th).  Going to make 2 8x8 then do the frosting in between the layers.  Then going to top with a genache.  I think it will taste a lot like the almost too much chocolate cake.  Then put roasted marshmallows around the edge.  Maybe a 10 out of M&M's?  Not sure.  UPDATE: made the cake.  It is yummy and very rich!  Liked it better the 2nd time I had it (maybe because it was a day old or maybe because I knew how sweet it would be???).  I didn't use the whole amount of frosting.  Next time I could probably 1/2 it.  I didn't put all the chocolate genache on it either.  Abagail had the suggestion to do a 10 out of marshmallows.  That is what we did.

UPDATE: These are Kambria's favorite.

http://www.ldsliving.com/7-Decadent-Desserts-You-Won-t-Believe-Were-Made-with-a-Cake-Mix/s/76289?page=1%3Fpage%3D1

S'MORES CUPCAKE

Chocolate Cake: 

1 box devil’s food cake mix

3 eggs

½ cup melted butter, cooled

½ cup sour cream

1 cup buttermilk or milk

2 teaspoons vanilla extract

1 ½ cups mini chocolate chips

Graham Cracker Frosting:

1 cup butter, softened

2 teaspoons vanilla extract

½ teaspoon cinnamon

1–3 tablespoons milk, as needed

½ cup graham crackers, finely crushed

3–5 cups powdered sugar

Decoration

Large marshmallows for decoration

Melted chocolate for decoration

1.   Preheat oven to 350 degrees and line pans with cupcake liners.

2.   Sift cake mix into a small bowl; set aside.

3.   In a large bowl, combine eggs, melted butter, sour cream, buttermilk, and vanilla extract until smooth.

4.   Stir in cake mix and chocolate chips.

5.   Fill cupcake liners ¾ full and bake for 17–22 minutes or until a knife inserted in the center comes out clean.

6.   Graham Cracker Frosting: Beat butter for 2 minutes. Add vanilla extract, cinnamon, 1 T. milk, and graham cracker crumbs (Note: I crush and then put my graham cracker crumbs through a strainer to make sure they are crushed enough and none is too large. It helps to give the frosting a smooth texture.) Add powdered sugar until the frosting reaches the desired consistency; add more milk if needed.

7.   Line a cookie sheet with tin foil and place large marshmallows on the foil. Broil in the oven but watch them carefully! They should be slightly brown, which takes only 2–3 minutes; watch them like a hawk or they will burn. Let cool before using.

8.   Pipe frosting onto cooled cupcakes. Top with melted chocolate and toasted marshmallows.

LOADED M&M OREO COOKIE BARS

This is a fun cookie bar loaded with Oreo cookies and M&M candies!

These cookie bars are an especially fun treat for kids! My kids love the bright colors of the M&M’s and can’t resist these candy- and cookie-filled bars. Of course, plenty of adults can’t resist them either.

I liked these more than I thought I would. If I remember right we made them for Scott's birthday.

Take your favorite blondies recipe and add whatever cookies and candies you have around the house for a fun treat! I tried a few different recipes and decided that this particular blondies recipe has a great flavor and texture.

Instead of Oreo cookies and M&M’s, you can try adding chopped nuts, chocolate chips, dried fruit, pretzels, chopped candy bars, or whatever other sweets you love and have hanging out in the cupboards.

If you have a large microwave-safe bowl, you can melt the butter in the microwave while it is already in the mixing bowl. Save yourself a dirty dish when you can, right?

I use a gallon-size resealable bag and a rolling pin to coarsely crush the Oreo cookies. I like keeping most of the Oreo cookies in big chunks for some extra texture and variance in the blondies batter. Use a rubber spatula to fold the additions into the batter and avoid over-mixing.

Spread the batter into a foil-lined and sprayed pan, then sprinkle the candies evenly all over the top. When making cookie bars and more, a foil-lined pan is awesome because the foil sling allows for easy removal from the pan. Once removed, it is super easy to cut the cookies into bars.

I actually happen to have a 14″ rocker-style pizza cutter that makes cutting cookie bars even easier and faster. Who knew it would be so handy!

Print

Loaded M&M Oreo Cookie Bars

Rating: 5

Yield: 9x13 pan, about 24 cookie bars

Ingredients

• 12 tablespoons unsalted butter
• 1 1/2 cups (10.5 ounces) brown sugar
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 1/2 cups (7.5 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 30 Oreo cookies, coarsely chopped (or 2 cups other mix-in)
• 1 cup M&M's (or small pieces of other candy)

Instructions

1. Preheat oven to 350 degrees F. Line a 9x13 baking dish or pan with foil and spray with nonstick cooking spray.
2. In a large microwave-safe bowl, heat the butter in the microwave until melted. Remove from microwave and whisk in the sugar and vanilla. Then add the eggs and mix until smooth.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Then add the dry ingredients to the wet and stir until just combined; don't overmix. With a rubber spatula, fold in the crushed Oreo cookies (or about 2 cups of other crushed cookies or candy).
4. Scrape the batter into the prepared pan, smoothing the top with the spatula. Sprinkle the M&M's (or other small pieces of candy) over the top evenly and lightly press them down into the surface of the batter.
5. Bake for about 30-40 minutes, or until the top is firm, cracked, and golden. Baking times may vary depending on the mix-ins and the type of pan. A toothpick inserted into the center should come out clean or have moist crumbs attached, but not gooey batter. Transfer pan to a cooling rack and allow bars to cool in the pan for at least 30 minutes. Then remove the bars from the pan (by lifting the foil out), cut them into bars, and serve.

Notes

Store in an airtight container at room temperature for up to 5 days, or in the freezer for a few months.