Turning Cereal Into Dessert

 

I know, I know. Most cereal is sweet enough that it could be considered dessert, but if you want to turn it into a technical dessert, these recipes are for you.

 

Cookie Cereal Marshmallow Treats

Ingredients:

4 tablespoons butter
10 oz. marshmallows (1 large bag)
6 cups cookie cereal
1 bag white melting chocolate/candy coating wafers
Mini chocolate chips

Directions:

Melt the butter in a large pot and add the marshmallows. Stir the marshmallows until completely melted and smooth. Add cookie cereal and stir to combine.

Press cookie cereal into a buttered cookie sheet (you can line the sheet with foil to make for easier removal).

Press flat and let the cookie cereal treats sit until completely set and cooled.

Cut treats into squares. Melt the white chocolate according to the package directions. Dip half of each treat square into the melted white chocolate. Tap off any excess chocolate.

Place dipped treats on a sheet of waxed paper and sprinkle with mini chocolate chips. Let treats sit until chocolate has set.

Source: Big Bear's Wife. You can find the recipe here.

Notes: We didn't melt the white candy coating wafers and dip the treats into the melted chocolate. We simply sprinkled the candy coating wafers on top along with the mini chocolate chips. We did this to cut down on time, but still incorporate the white chocolate flavor.

 

Honey Nut Cheerios Peanut Butter Bars

Ingredients:

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Honey Nut Cheerios
1/2 cup chocolate chips (optional)

Directions:

Butter a 9x13-inch baking pan and set aside.

In a large pan, melt sugar and corn syrup over medium heat until it barely comes to a boil. Remove from heat and stir in peanut butter. Add Cheerios, 2 cups at a time and stir until fully coated.

Press mixture into a 9x13-inch dish.

Optional: Melt 1/2 cup chocolate chips in the microwave for 1 minute and drizzle chocolate on top of the bars.

Store leftovers in an air-tight container for up to 3 days.

Source: I Heart Nap Time. You can find it here.

Notes: These were quite tasty!

 

Cookie Butter and White Chocolate Cheerios Marshmallow Treats

Ingredients:

7 cups Honey Nut Cheerios
2 tablespoons unsalted butter
1/3 cup Biscoff cookie spread
1 (10 1/2 ounce) bag miniature marshmallows
3/4 cup white chocolate chips

Directions:

Line a 9x13-inch baking pan with foil and coat with non-stick cooking spray; set aside.

In a large pot over medium-low heat, melt the butter and Biscoff cookie spread. Add in the marshmallows and stir constantly until completely melted. Toss in the white chocolate chips and stir.

Remove pot from the stove and fold in the Cheerios cereal until evenly coated with the melted marshmallows.

Pour mixture into the prepared pan and press into pan.

Cut into squares after mixture has fully set and cooled.

Store leftovers in an airtight container for up to 3 days.

Source: Belly Full. You can find it here.

Notes: I would increase the cookie butter next time. It was a very subtle taste and I would like to make the cookie butter flavor more prominent. I would use at least 1/2 cup next time.

Summer Treats for Kids

Here's a treat that is cute, fun for the kids, and tasty to boot!

Watermelon Rice Krispies Treats

Ingredients:

3 tbsp. butter or margarine, divided

3 tbsp. watermelon flavored gelatin (about 1/2 of a 3-oz pkg.)

1 pkg. (10 oz.) miniature marshmallows, divided

6 cups rice krispies cereal, divided

8 to 10 drops green food coloring 

Red or pink food coloring, if desired

1 tbsp. semi-sweet chocolate morsels

Directions:

Microwave 3 tbsp. butter in large microwaveable bowl on high 25 seconds or until melted. Stir in dry gelatin mix. Microwave 15 seconds; mix well. Add 3 cups marshmallows; toss to evenly coat. Microwave 1-1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds. (Bowl might be hot.) Add red or pink food coloring, if desired. Add 3 cups cereal; mix well.

Press cereal mixture into 6-inch circle in center of 8-inch round pan sprayed with cooking spray.

Microwave remaining butter in separate large microwaveable bowl 25 seconds or until melted. Add remaining marshmallows; toss to coat. Microwave 1-1/2 minutes, or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds. Stir in food coloring. Add remaining cereal; mix well. Press to form rim around cereal mixture in pan.

Press chocolate morsels into cereal mixture in center as shown in photo. Cool completely before cutting into wedges.

Recipe note: How to use remaining gelatin: Add 1/2 cup boiling water to remaining dry gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Stir in 1/2 cup cold water. Refrigerate several hours or until firm.

Source: Kraft website. You can find it here.

Notes: The watermelon gelatin made these particularly tasty. I used pink food coloring to give a little oomph to the pink color provided by the gelatin mix. I started with the green rice krispies portion because I figured it would be easier to start with the "rind" and then add the "melon" in the middle later. These were quick, easy, cute, and delicious.

 

 

Holiday Spirit...the Easy Way

I wanted to make something patriotic for the 4th of July, but I also didn't have much time or energy to do anything over-the-top. Here was my simple solution.

Flag Rice Krispies Treats

Ingredients:

6 cups Rice Krispies cereal
1 (10 oz) package mini marshmallows
3 tbsp. butter
Blue sugar sprinkles
Red sugar sprinkles

Directions:

Place marshmallows and butter in a microwave-safe bowl. Microwave for 1 minute and stir. Microwave for an additional 30 seconds, and stir until smooth. Add rice cereal.

Spray a 9x13-inch glass dish with cooking spray. Spray your hands with cooking spray and pour the rice krispies mixture into the glass baking dish. Press the rice krispies mixture evenly into the baking dish.

Sprinkle the rice krispies with red and blue sugar sprinkles to look like an American flag.

Source: This was a last minute idea. I was just going to do regular rice krispies treats, but I had the sprinkles and wanted to be festive, so this is what I came up with.

Easy To Switch Up

If you aren't a fan of the combination of chocolate and cherries, you can easily use whatever flavor of gelatin you prefer instead. Really, the possibilities are endless. You could even use white chocolate chips. So, get creative and have fun!

Chocolate Covered Cherry Rice Krispies Treats

Ingredients:

4 tbsp. butter
1 bag (10 oz) mini marshmallows
6 cups Rice Krispies cereal
1 (4 oz) package cherry Jell-O
1 1/2 cups chocolate chips
1 tbsp. shortening

Directions:

Heat butter in saucepan over medium heat until melted. Add the marshmallows and stir until completely melted. Stir in Jell-O powder. Remove from heat and stir in Rice Krispies cereal. Make sure your hands are clean and greased well with cooking spray to avoid sticking. Gently press your treats into a rimmed baking sheet.

While treats cool, melt chocolate chips with shortening for 1 minute. Stir until smooth and melted. Heat in 15 second increment, if needed, until smooth. Drizzle over cooled Rice Krispies treats.

Source: Around My Family Table. You can find it here.

Notes: Again, if you don't love cherry, you could do strawberry Jell-O with milk chocolate, or raspberry Jell-O with milk chocolate...or lime Jell-O with white chocolate, or watermelon Jell-O with white chocolate...really, there are so many combinations to choose from!

Put Some Candy in Your Dessert

Why not make dessert even that much sweeter and add some candy to it? These would be good recipes to make if you had leftover Halloween candy you wanted to make use of too.

 

Cookie Dough Candy Bars

Ingredients:

1 pouch (1 lb. 1.5 oz) Betty Crocker chocolate chip cookie mix
1/3 cup butter, softened
1 egg
1/2 cup canned sweetened condense milk
1 cup finely chopped Snickers candy bars (about 8 fun-size)
1/2 cup plus 2 tablespoons M&M's chocolate candies

Directions:

Heat oven to 350 degrees F. Spray 8-inch square pan with cooking spray.

In large bowl, mix cookie mix, softened butter and egg until soft dough forms. Press two-thirds of the dough in bottom of pan; bake 15 minutes. Remove from oven.

Drizzle condensed milk over cookie base. Sprinkle with Snickers pieces and 1/2 cup of the M&M's chocolate candies. Crumble chunks of remaining cookie dough over candy. Sprinkle remaining 2 tablespoons M&M's chocolate candies over top of crumbled dough.

Bake 23 to 28 minutes, or until top is golden brown. Cool completely, at least 3 hours. For bars, cut into 4 rows by  rows.

Source: Betty Crocker. You can find it here.

Notes: These were really good. I loved the Snickers in these bars.

 

Sugar Cookie M&M's Bars

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
1 cup M&M's chocolate candies
1 cup white vanilla baking chips

Directions:

Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, mix cookie mix, butter, and egg with spoon until soft dough forms. Stir in 1/2 cup of the candies and the white vanilla baking chips. Press dough in bottom of pan. Sprinkle remaining candies over top.

Bake 22 to 24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

Source: Betty Crocker. You can find it here.

Notes: These firm up really easily, so I would suggest keeping the cooking time at the low end (22 minutes).

Food That Jiggles

 

I'm not going to lie, I'm not a huge fan of gelatin when it is plain and on its own. Gelatin can be used in some pretty fun and amazing ways in recipes, but made just according to the package directions...it's not really my favorite thing. However, when it is condensed in jiggler form, I can make an exception.

 

Fruit Jellies

Ingredients:

1 1/3 cups fruit juice (any flavor) or water
4 packets powdered gelatin (1 ounce total)
2 1/2 cups sugar
2 cups fruit preserves or jam

Directions:

Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whick to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).

Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

Source: Martha Stewart. You can find it here.

Notes: These were really good. If you don't plan to eat them all at once (for instance, you aren't serving them at a large gathering, you are just planning to snack on them at home), don't coat the whole batch in sugar all at once. Once they sit for awhile, they will absorb the sugar and become sticky. If you are having just a few here and there, toss them in sugar right before eating.

I made this batch with white grape juice.

 

Fruit Juice Knox Blox

Ingredients:

4 pounches Knox Unflavored Gelatin
1 cup cold fruit juice
3 cups fruit juice, heated to boiling
2 tbsp. sugar or honey, if desired

Directions:

Sprinkle unflavored gelatin over 1 cup cold fruit juice in large bowl; let stand 1 minute. Add 3 cups fruit juice that has been heated to boiling.Stir until gelatin is completely dissolved, about 5 minutes. Sweeten to taste with sugar or honey, if desired (though not necessary).

Pour into a 13x9-inch glass pan. Chill until firm, about 3 hours.

Cut into 1-inch squares to serve.

Source: I got this recipe off the back of a box of Knox gelatin. You can also find it online here. You can also find it here.

Notes: I really love these. I love using fruit juice and unflavored gelatin as opposed to a flavored gelatin. I used apple juice for this batch. I love the taste, texture, and look of these. These seriously look so cool!

 

 

Jell-O Jigglers

Ingredients:

2 1/2 cups boiling water (Do not add cold water)

2 pkgs. (8-serving size each) Jell-O Gelatin, any flavor

Directions:

Stir boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into 13x9-inch pan.

Refrigerate at least 3 hours or until firm.

Dip bottom of pan in warm water 15 seconds. Cut into 1-inch squares, or cut into decorative shapes using cookie cutters. Be careful to cut all the way through the gelatin to bottom of pan. Lift Jigglers from pan with a metal spatula. Store in tightly covered container in refrigerator.

Source: Kraft Recipe. You can find it here.

Notes: Honestly, this is the only way I ever make Jell-O for my kids and if they have Jell-O served to them in any other way, they kind of look at you like, "Wait, I can't pick this up with my hands?"

I used strawberry Jell-O for this batch.

Kid Friendly Cereal Bars

 

We had this on our appetizer night for dessert. It was a hit with the kids and very tasty.

Crispy Pretzel Bars

Ingredients:

1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
5 cups Rice Krispies
2 cups pretzel sticks
1 cup plain M&Ms

Directions:

In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&Ms; stir until coated. Press into a greased 15x10-inch pan. Cut into bars.

Yield: About 3 dozen.

Source: Taste of Home. You can find it here.

Notes: This is a quick, easy, and kid friendly dessert. Win, win, win!

The Original...The One and Only

We have already posted many variations on this original recipe, but this is the original one...the one that started it all...the best of the best...if you can only make one, this is the one.

Chex Muddy Buddies

Ingredients:

9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or combination)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Directions:

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirring smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Source: Allrecipes.com, submitted by Chex Party Mix. You can find the recipe here.

Notes: This stuff is so addicting. If you want to turn this back into a cereal (a very unhealthy, not low-calorie cereal), you can do what my brother does and add milk to these and eat them with a spoon! I've never tried this, but my brother says it is fantastic. Bring it full circle! Ha ha!

It's All in the Color

 

Since I had a new baby at the end of August, my holiday treat making has decreased this season. However, I had to do something fun for my boys. So, we had a movie night and watched a Halloween movie and ate their favorite kettle corn, dyed black and orange. I love this kettle corn recipe. It is so quick and easy. My boys ask me to make it for them all the time. It is fun to mix up the colors to go along with different holidays. A purple and green mix also would have been fun for Halloween, but my boys thought the black and orange combination was really fun.

Kettle Korn (Whirly Pop)

Ingredients:

1/3 cup popping corn
1/4 cup sugar
1/4 cup popping oil (I only use about 1/8 cup vegetable oil...I just fill my 1/4 cup measure half-way)

Directions:

Preheat electric stove (just above medium setting). For gas stoves, set low, never higher. Preheating is unnecessary. Pour all ingredients into popper. Stir constantly until kernels have finished popping. Quickly empty kettle corn onto cookie sheet. While the corn cools, take popper immediately to sink, run hot water into it with liquid detergent. Close lids on suds and let it soak for easy cleanup. When kettle corn is cool, break into pieces with a wooden spoon. Pick out any upopped kernels. Makes approximately 4 quarts of kettle corn.

To add color: Add a few drops of food coloring on the unmelted sugar when ingredients are put in popper. Don't squirt in one spot; it will lump. Dot small amounts around in 6 or 8 places. Store finished kettle corn in an airtight canister or jar.

To add flavor: Choose from coconut, rum, vanilla, almond, or other flavorings. Try 1/2 teaspoon in the first batch, and increase with each batch to suit your taste.


Source: This came from my Whirley Pop recipe booklet.

Notes: I use less oil than the recipe calls for because seriously, that much just isn't needed. It just makes your hands messier when you are eating it! Even with the Whirley Pop, the hot oil splatters (even through the lid of my popcorn maker). I always stir it while I am wearing oven mitts and an apron...and I stand as far back as I can!

 

Above: Originally posted here. Doesn't the color make such a difference? So fun to mix it up!

Appetizers: Jiggly and Wiggly

We made these ones for the kids, but they were very pretty...and anyone who is young at heart will love them. I am not the biggest fan of Jell-O, but even I thought these were pretty good.

Sparkling Raspberry Jigglers

Ingredients:

2 env. (1/4 oz. each) Knox Unflavored Gelatine
2 tbsp. sugar
2 cups carbonated lemon-lime soda
1 1/4 cups boiling water
2 pkg. (3 oz. each) Jell-O Raspberry Flavor gelating
1/4 cup cold water
36 fresh raspberries (about 1 1/3 cups), optional

Directions:

Mix unflavored gelatine and sugar in medium microwaveable bowl until blended. Stir in soda. Let stand 3 minutes or until gelatine is softened. Microwave on high 3 minutes or until gelatine and sugar are dissolved, stirring after each minute. Pour into 8-inch square dish sprayed with cooking spray.

Refrigerate 25-30 minutes or until set, but not firm. Meanwhile, add boiling water to raspberry gelatin mixes in separate medium bowl; stir 2 minutes until completely dissolved. Stir in cold water. Cool 15 minutes.

Pour raspberry gelatin gently over clear gelatine layer in dish. Refrigerate 1 hour or until firm. Cut into 36 squares; top with raspberries just before serving, if desired.

Recipe Notes: You can save calories and sugar per serving by preparing with diet carbonated lemon-lime soda and 2 pkg. (0.3 oz each) Jell-O Raspberry Flavor Sugar Free Gelatin and substituting 1 tbsp. granulated sugar substitute for the 2 tbsp. granulated sugar.

You can also prepare using any flavor of Jell-O Gelatin.

Source: Kraft recipes. You can find it here.

Notes: These were very pretty...and as I said, while I am not a huge fan of Jell-O, these were good and gobbled up by the masses quickly.

Mixing It Up With Rice Crispies

Rice Crispies are good in any form...classic and basic, or dressed up. Here are a couple of dressed up versions you will enjoy.

Samoas Rice Krispie Treats

Ingredients:

4 tablespoons butter
10 oz. mini marshmallows
5 cups crisp rice cereal
1 cup, plus 2 cups coconut
1 batch caramel sauce
1 bag chocolate chips (10-12 oz.)

Directions:

Melt butter in a saucepan on the stove. Add marshmallows and cook and stir until completely melted. Pour marshmallow mixture into a bowl with cereal and 1 cup coconut. Set aside.

Mix 2 cups coconut with caramel sauce. Set aside.

Melt chocolate chips in a microwave safe bowl, in 30 second intervals in the microwave, stirring between each.

Pour about 3/4 of the chocolate into the bottom of a 9x13 pan. Press half the krispie treat mixture over the chocolate. Pour caramel coconut mixture evenly over the top. Press remaining krispie treat mixture on the top. Drizzle remaining chocolate over the top.

Place pan in the refrigerator and chill for 30-60 minutes, until set. cut into 12 large or 20 small bars.

Source: Jen's Favorite Cookies. You can find it here.

Notes: I would suggest letting the rice crispies come to room temperature before cutting. They were pretty difficult to cut when they were pulled fresh out of the refrigerator. Plus, they just taste sooooo good when they are at room temperature.

Caramel Sauce

Ingredients:

1/2 cup butter
1 cup brown sugar
3/4 cup cream

Directions:

Melt butter in a saucepan on the stove.

Add remaining ingredients, and stir. Bring to a boil, and boil 4-5 minutes.

Remove from heat. 

Source: Jen's Favorite Cookies, you can find it here.

S'mores Rice Krispie Treats

Ingredients:

6 cups Rice Krispies
4 cups mini marshmallows
4 tablespoons butter
Honey graham crackers
2 cups milk chocolate chips
Large marshmallows
1-2 packs of mini Hershy bars, or a couple of big bars

Directions:

Melt the butter in a large saucepan. While the butter is melting, lightly spray a 9x13-inch pan with cooking spray.

Add the mini marshmallows to the saucepan and still until melted and smooth. Remove the pan from the heat and mix in the Rice Krispies. Spray the spatula or spoon that you use for mixing to prevent sticking. Once the Rice Krispies have been mixed into the marshmallows, add the chocolate chips and continue mixing.

Place the graham crackers across the bottom of the pan and cover completely (break pieces, if necessary, to fit). Cover the graham crackers with the rice crispies mixture. Be careful to keep the graham crackers in place. Smooth rice crispies mixture.

Top the rice crispies mixture with the large marshmallows (you will use about 35 marshmallows evenly spaced apart).

Place the rice crispies in a 350 degree F. oven for 5-7 minutes until the marshmallow topping is melted and nicely browned.

Remove the rice crispies from the oven and top each marshmallow with one mini Hershey bar piece.

Let cool slightly, cut, and serve.

Source: The Freshman Cook, you can find it here. You can also find it on 365 Days of Baking and More here.

Notes: These were good...very rich, but very good. So, pace yourselves.

Happy Halloween!

 

I love Halloween. It is such a fun holiday. I love dressing up in costumes, and especially seeing all of the kids in their costumes. I love the fall weather. Oh, and I love getting creative with my food.

 

Above: String cheese witch's fingers. All you need is string cheese, spreadable cream cheese, and sliced almonds. Make some little slices in your cheese with a knife (you won't be simply making cut marks. You will have to take out tiny slits, otherwise the marks won't be visible). Then put a small dab of cream cheese on the end and place a sliced almond on top. We found this on Our Best Bites here.

 

Above: Our skeleton veggie man (thanks for the idea, Facebook!).

Skeleton Veggie Man with Dip

Ingredients:

Favorite dip (we used a packet of Ranch dressing mixed in with a container of sour cream)

Kale or lettuce for the hair

Sliced olives for the eyes

Celery for bones

Sliced cucumber for the backbone

Baby carrots for bones

Sliced red bell pepper for ribs

Sliced mushrooms for pelvis

Cauliflower florets for hands and joints

Broccoli florets for feet

Cherry tomatoes for feet (I forgot to use these)

Sugar snap peas for bones (we didn't use these, but they were used on the Facebook skeleton in place of the second piece of celery for the leg bones)

Directions:

Make dip. Refrigerate until ready to use.

Form skeleton body as shown in the picture. Create a second veggie plate with all of the extra/leftover veggies that you don't use in the skeleton.

Place dip in a round bowl and place kale/lettuce in the dip to resemble hair. Place olives in dip to resemble eyes. Loosely cover and refrigerate separately, until ready to serve.

Refrigerate vegetables until ready to serve. Just before serving, position dip and serve.

Source: We found this on Facebook. It came from a blog called Feeding Four Little Monkeys. You can find the original post here.

 

Above: I saw this in a Kraft recipe book years ago (they served the octopus on top of Kraft Macaroni and Cheese). You simply cut the bottom of the hot dog to form 8 tentacles, and then you pop it in a pot of boiling water. Cook it for a few minutes; until the tentacles begin to curl.

 

Above: Worms. Similar to the octopus above, slice your hot dogs into thin strips, pop them into some boiling water for a few minutes; until they curl. You can even stir in some heated barbecue sauce to turn these into slimy worms. We decided not to because we didn't want the kids to get super messy.

 

  

Mummy Dogs

Ingredients:

Hot dogs

Crescent dough (the refrigerated tubes of seamless crescent dough sheets worked really well)

Mustard

Condiments, for serving

Directions:

You can cut the hot dogs in half or leave them whole. I cut mine in half. Cut crescent dough sheets into strips (about 1/4" wide). Wrap the tops and bottoms of the hot dogs. Place on an ungreased cookie sheet or jelly roll pan. Bake in a 350 degree F oven until crescent dough is nicely browned; 15-25 minutes.

Using a small bowl of mustard and a toothpick, place two dabs of mustard on each hot dog to resemble eyes.

Serve with additional mustard and ketchup, if desired.

Source: We found this on Our Best Bites here.

Notes: These were a hit with both the kids and the adults.

 

Black Halloween Punch

Ingredients:

1 (.13 ounce) envelope unsweetened grape soft drink mix

1 (.13 ounce) envelope unsweetened orange soft drink mix

2 cups white sugar

3 quarts cold water

1 liter ginger ale

Directions:

To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band, and freeze.

Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Source: Allrecipes.com, submitted by Kathleen. You can find it here.

Notes: This was really good. Just be sure to add the water, because otherwise, it will be way too sweet!

 

Above: Chili topped with cheese slices that we cut into pumpkin shapes with a cookie cutter. We also served our chili with cornbread. We originally posted this chili recipe here, but it is also below, for your convenience.

Natalie Holbrook's Slow-Burn Chipotle Chili

Ingredients:

1 pound ground beef
1 pound ground sausage
1 cup diced onion
1 cup diced green pepper
1 cup diced celery
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, with liquid
1 (15 oz) can pinto beans, drained
1 (14 oz) can diced tomatoes, with juice
1 (6 oz) can tomato paste
1 cup tomato sauce
2 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon chipotle-flavored Tabasco sauce, or more to taste
Salt, to taste
Brown sugar, to taste
Water, optional

Favorite toppings such as shredded cheese, sour cream, and chopped cilantro

Directions:

Brown the ground beef and Italian sausage together. Drain.

Place all ingredients in slow cooker and cook on low for 8-12 hours. Adjust seasoning, sweetness, and thickness as desired with salt, brown sugar, and water.

Source: This came from my friend, Natalie Holbrook, who lives in my ward and neighborhood. She submitted this to our ward chili cook-off. She and her friends also have a food blog of their own. You should check it out! You can find more of her yummy recipes on her blog: Cookbook Junkies.

Notes: This is good stuff! Definitely crave-worthy! Probably one of the best chili recipes I have ever, ever tried. Oh, I could go for a bowl of this right now. I added 1/2 cup of brown sugar. You can add up to 1 cup of water; just add water until you reach your desired thickness (or skip the water altogether if you want your chili on the thick side).

 

 

Sugar Cookie Bars

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1/2 cup unsalted butter, room temperature

1 egg

Frosting:

3 cups powdered sugar, sifted

1/2 cup unsalted butter, room temperature

1/4 cup heavy whipping cream

1 teaspoon vanilla

Food color, if desired

Candy sprinkles, if desired

Directions:

Heat oven to 375 degrees F. Line 9-inch square pan with cooking parchment paper or spray with cooking spray.

In large bowl, beat cookie mix, 1/2 cup butter, and the egg with electric mixer on medium speed until a soft dough forms. Press dough in bottom of pan.

Bake 25-30 minutes or until golden brown. Cool completely, about 30 minutes.

In medium bowl, beat powdered sugar, 1/2 cup butter, the whipping cream and vanilla with electric mixer on medium speed until smooth and creamy. Stir in food color, if using, until well blended. Spread frosting over baked cookie bars. Top with candy sprinkles. Cut into 4 rows by 4 rows.

Sources: Betty Crocker website. You can find it here.

Notes: I would suggest using the parchment paper, because these were really hard to get out of the pan. Once we got them out though, they were fantastic! Be careful not to overcook them. You want these to be soft and chewy, not crunchy.

No Bake Cookies and Cream Bars

Ingredients:

One 16 oz package Oreo Cookies

5 cups large marshmallows

4 tablespoons butter

Directions:

Butter an 8x8-inch baking pan. Line the baking pan with parchment paper, letting the paper extend up two sides of the pan, and overhang slightly on both ends. Butter paper; set pan aside.

In the bowl of a food processor fitted with the metal blade, process Oreos into fine crumbs; set aside.

In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of waxed paper, press mixture evenly into prepared pan. Cool. Cut into squares. Best if served the same day.

Source: Picky Palate. You can find it here. Also found on Sweet Pea's Kitchen here.

Dirt 'n' Worms Chex Mix

Ingredients:

4 cups Chocolate Chex cereal

1/4 cup butter

2 tablespoons chocolate instant pudding and pie filling mix

8 chocolate sandwich cookies, coarsely chopped

2 cups gummy worm candies

Directions:

In large microwavable bowl, place cereal.

In 2-cup microwavable measuring cup, microwave butter uncovered on High 1 minute. Stir in pudding mix. Pour over cereal, stirring until evenly coated.

Microwave uncovered on High 2 minutes. Stir in sandwich cookies and candies. Spread on waxed paper to cool. Store in airtight container.

Makes 12 servings (1/2 cup each)

Source: Betty Crocker. You can find it here.

Applesauce Inspired

 

 

This was one of those recipes that I had marked to try for a very long time...and for one reason or another, it just kept getting put off. Now, I wish I had tried it sooner. Try this one...and don't put it off!

Applesauce Cake

Ingredients:

1/2 cup vegetable oil, plus more for cake pan
3 large apples, peeled, cored, quartered, and cut into chunks
1/2 cup light-brown sugar
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar (optional), for serving

Directions:

Preheat oven to 350 degrees F. Lightly oil an 8-inch round cake pan. In a medium saucepan, bring apples and 1/4 cup water to a simmer over high. Cover, reduce heat to medium, and cook until apples are very tender, 12 minutes. Mash apples with a whisk, stirring to dry mixture slightly, 2 minutes. Remove from heat.

Whisk brown sugar into apples, then oil. Whisk in eggs, then flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

Transfer batter to ban and bake until golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Invert and let cake cool on rck. To serve, dust top with confectioners' sugar, if desired.

Recipe notes: This recipe makes great muffins, as well. Simply reduce the baking time to 15 minutes.

Source: Martha Stewart, Everyday Food magazine, April 2010 issue. I can't actually find this online anymore. There is another applesauce cake recipe on the Martha Stewart website, but it isn't this one. I will have to hunt some more, and if I find it, I will post the link.

Notes: This was slightly time-consuming, but not intense or difficult, so it is definitely worth the extra time. This cake is SO moist! I need to try this in muffin form, as suggested as an alternative for the recipe. Definitely a keeper.

 

Above: Yummy without powdered sugar...

 

Above: Yummy with powdered sugar too! 

Above: Check out those delicious chunks of apple!