Rice Krispie Treats
What you'll need:
1. 6 cups Rice Krispies
2. 3 tablespoons butter or margarine (preferred butter)
3. 1 (10 ounce) package marshmallows or 4 cups miniature marshmallows
4. 13 by 9 by 2 inch pan (or whatever pan you have)
Directions:
1. Melt butter in a large saucepan over low heat
2. Add marshmallows and stir until completely melted
3. Remove from heat
4. (it would be perfect to be measuring out all of cereal at this time, having it ready in a large bowl.)
5. working quickly, add rice krispies cereal, and stir until the cereal is well coated
6. Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever you have on hand)
7. When the treats are cooled, cut into squares.
8. Serve, and enjoy! They truly are delicious! :)
Sugar Cookies
What You'll need:
1. A small and Large bowl
2. A spoon and fork
3. 2 3/4 cups flour
4. 1/2 teaspoon salt
5. 1 1/2 sticks softened butter
6. 3/4 cups sugar
7. 1 egg
8.1 1/2 teaspoon vanilla extract
9. Saran Wrap or 2 Ziploc bags
10. 2-3 cookie sheets
11. Parchment paper or Wax paper (recommended: Parchment Paper)
12. Cookie roller
13. Cookie cutter
Directions:
1. Preheat oven to 350°F, in a small sized bowl, mix 2 1/4 of four and 1/2 tsp salt (leaving 2/4 of flour set aside).
2. Set dry mixture aside.
3. Get a large sized bowl , and mix the butter ans sugar with a fork until it's light and fluffy.
4. Once fluffy, add 1 1/2 tsp vanilla and 1 egg to it.
5. Get dry mixture, and add it to the wet mixture one by one and mix after each bit you pour into the bowl.
6. Make batter into 2 disc shapes and wrap in saran wrap or put in Ziploc bags (make sure there is no air in the bags when sealing)
7. Refrigerate for 1 hour
8. Take out batter, after an hour in the fridge, and roll dough out on a floured pan (using the 2/4 flour that was left aside)
9. Cut out shapes in dough with cookie cutters
10. Bake for about 10 minutes or until golden brown.
I used red food coloring to make some cookies red.
What You'll need:
1. A small and Large bowl
2. A spoon and fork
3. 2 3/4 cups flour
4. 1/2 teaspoon salt
5. 1 1/2 sticks softened butter
6. 3/4 cups sugar
7. 1 egg
8.1 1/2 teaspoon vanilla extract
9. Saran Wrap or 2 Ziploc bags
10. 2-3 cookie sheets
11. Parchment paper or Wax paper (recommended: Parchment Paper)
12. Cookie roller
13. Cookie cutter
Directions:
1. Preheat oven to 350°F, in a small sized bowl, mix 2 1/4 of four and 1/2 tsp salt (leaving 2/4 of flour set aside).
2. Set dry mixture aside.
3. Get a large sized bowl , and mix the butter ans sugar with a fork until it's light and fluffy.
4. Once fluffy, add 1 1/2 tsp vanilla and 1 egg to it.
5. Get dry mixture, and add it to the wet mixture one by one and mix after each bit you pour into the bowl.
6. Make batter into 2 disc shapes and wrap in saran wrap or put in Ziploc bags (make sure there is no air in the bags when sealing)
7. Refrigerate for 1 hour
8. Take out batter, after an hour in the fridge, and roll dough out on a floured pan (using the 2/4 flour that was left aside)
9. Cut out shapes in dough with cookie cutters
10. Bake for about 10 minutes or until golden brown.
I used red food coloring to make some cookies red.
Nestle Toll House chocolate chip cookies
What you'll need:
1. 2 1/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 cup (2 sticks) salted butter, softened
4. 3/4 cup granulated sugar
5. 3/4 cup packed brown sugar
6. 1 teaspoon vanilla extract
7. 2 large eggs
8. 2 cups (12-oz. pkg.) Nestle Toll House semi-sweet chocolate morsels
Directions:
1. Preheat oven 350°F
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.
4. Gradually beat in flour mixture. stir in morsels.
5. Drop by rounded tablespoons onto ungreased baking sheets
6. Bake for 9 to 11 minutes or until golden brown.
7. Cool on baking sheets for 2 minutes, then remove from sheets to let fully cool
What you'll need:
1. 2 1/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 cup (2 sticks) salted butter, softened
4. 3/4 cup granulated sugar
5. 3/4 cup packed brown sugar
6. 1 teaspoon vanilla extract
7. 2 large eggs
8. 2 cups (12-oz. pkg.) Nestle Toll House semi-sweet chocolate morsels
Directions:
1. Preheat oven 350°F
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.
4. Gradually beat in flour mixture. stir in morsels.
5. Drop by rounded tablespoons onto ungreased baking sheets
6. Bake for 9 to 11 minutes or until golden brown.
7. Cool on baking sheets for 2 minutes, then remove from sheets to let fully cool
Pancakes from scratch
What you'll need:
1. 2 cups flour
2. 1 3/4 cups milk
3. 2 tablespoons baking powder
4. 2 eggs (beat them separately before adding to mixture)
5. 1/4 cup butter, melted
6. 3 tablespoons sugar
7. 1 teaspoon salt
8. small bowl
9. large bowl
10. whisk
Directions:
1. Mix dry items first in small bowl
2. Combine eggs and melted butter to the milk. Slowly add flour mixture
3. Let sit at least 10 min while heating in pan
4. These will be high but light and fluffy
What you'll need:
1. 2 cups flour
2. 1 3/4 cups milk
3. 2 tablespoons baking powder
4. 2 eggs (beat them separately before adding to mixture)
5. 1/4 cup butter, melted
6. 3 tablespoons sugar
7. 1 teaspoon salt
8. small bowl
9. large bowl
10. whisk
Directions:
1. Mix dry items first in small bowl
2. Combine eggs and melted butter to the milk. Slowly add flour mixture
3. Let sit at least 10 min while heating in pan
4. These will be high but light and fluffy
Minecraft Creeper cake from Scratch
What you'll need:
1. 2 1/2 cups all-purpose flour
2. 2 cups sugar
3. 1 cup milk
4. 3/4 cup vegetable oil
5. 4 eggs
6. Buttermilk or vanilla frosting
7. Green food dye
8. 1 Jumbo Hershey chocolate bar
9. 2 9-inch round cake pans or 9x13-inch rectangular pan
10. Large mixing bowl
Directions:
1. Preheat oven to 350°F
2. Line two 9-inch round cake pans or one 9x13-inch rectangular pan with parchment paper. Grease the paper and the sides of the pan well.
3. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute.
4. Add flour, milk, oil, baking powder and vanilla and beat for another minute., just until the batter is smooth and creamy. Do not over beat. Pour batter into the prepared baking pans.
5. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones). Loosen the sides of the cake from the pan with a thin knife, then turn out out a rack and peel off the paper. Let cool completely before covering with frosting.
***FURTHER INSTRUCTIONS ARE FOR A RECTANGULAR PAN***
6. Color the frosting green.
7. Frost the cake with the green frosting
7. Frost the cake with the green frosting
8. Add chocolate bar pieces to create a shape on the cake that looks like the picture above.
For more fun to make the whole cake green, color the cake batter! :)
For more fun to make the whole cake green, color the cake batter! :)
Biscuit donuts
What you'll need:
1. 1 package biscuits
2. Deep frier
3. Sugar
4. Cinnamon
5. Bowl
6. A spoon
Directions:
1. heat deep frier to desired temperature
2. mix sugar and cinnamon in a bowl and set it aside
3. Make holes in biscuits
4. drop biscuits gently in the deep frier and them cook for 5-8 minutes or until golden brown on each side
5. Take out donuts and let cool for 1 minute.
6. Roll biscuits in cinnamon and sugar. Continue for each batch.
What you'll need:
1. 1 package biscuits
2. Deep frier
3. Sugar
4. Cinnamon
5. Bowl
6. A spoon
Directions:
1. heat deep frier to desired temperature
2. mix sugar and cinnamon in a bowl and set it aside
3. Make holes in biscuits
4. drop biscuits gently in the deep frier and them cook for 5-8 minutes or until golden brown on each side
5. Take out donuts and let cool for 1 minute.
6. Roll biscuits in cinnamon and sugar. Continue for each batch.
Funnel Cake
What you'll need:
1. 1 cup milk
2. 2 eggs
3. 2 mixing bowls
4. sifter
5. spoon or electric mixer
6. 2 cups flour
7. 1 teaspoon baking powder
8. 1/2 teaspoon salt
9. 1 tablespoon sugar (optional)
10. A funnel
Directions:
1. Sift flour, baking powder, salt, sugar (optional) into a large mixing bowl set aside
2. Get another small bowl and mix eggs and milk together with spoon or electric mixer
3. Pour eggs and milk mixture into the sifted mixture
4. Test funnel to see if at the right consistency. If not, add flour to thicken batter, or add milk to thin batter
6. Heat skillet. (Use 3/4 cups vegetable oil in skillet.)
7. Pour batter through funnel into the oil, making swirls or spirals from center, out. Batter will expand, so don't fill the entire surface.
8. Cook about 30 seconds per side for small cakes and 2 minutes per side for large cakes.
9. Turn cakes with tongs when edges are brown.
10. Remove with tongs and drain on paper towel. DO NOT STACK
You can serve it warm with powdered sugar, cinnamon, syrup, jam, jelly, ice cream, etc.
What you'll need:
1. 1 cup milk
2. 2 eggs
3. 2 mixing bowls
4. sifter
5. spoon or electric mixer
6. 2 cups flour
7. 1 teaspoon baking powder
8. 1/2 teaspoon salt
9. 1 tablespoon sugar (optional)
10. A funnel
Directions:
1. Sift flour, baking powder, salt, sugar (optional) into a large mixing bowl set aside
2. Get another small bowl and mix eggs and milk together with spoon or electric mixer
3. Pour eggs and milk mixture into the sifted mixture
4. Test funnel to see if at the right consistency. If not, add flour to thicken batter, or add milk to thin batter
6. Heat skillet. (Use 3/4 cups vegetable oil in skillet.)
7. Pour batter through funnel into the oil, making swirls or spirals from center, out. Batter will expand, so don't fill the entire surface.
8. Cook about 30 seconds per side for small cakes and 2 minutes per side for large cakes.
9. Turn cakes with tongs when edges are brown.
10. Remove with tongs and drain on paper towel. DO NOT STACK
You can serve it warm with powdered sugar, cinnamon, syrup, jam, jelly, ice cream, etc.
Chocolate covered Strawberries and Apricots
What you'll need:
1. Semi-sweet Chocolate chips
2. Strawberries, and or Apricots
3. Small bowl
Directions:
1. Rinse Strawberries and or Apricots
2. Heat chocolate in a bowl
3. Put in Microwave starting at 30 seconds then up until its melted and smooth (may take 60 seconds)12
4. Hold strawberries by the stem and dip into the chocolate for apricots, dip into chocolate
DO NOT DIP THE WHOLE FRUIT IN
5. let chocolate covered fruits dry before eating or serving
What you'll need:
1. Semi-sweet Chocolate chips
2. Strawberries, and or Apricots
3. Small bowl
Directions:
1. Rinse Strawberries and or Apricots
2. Heat chocolate in a bowl
3. Put in Microwave starting at 30 seconds then up until its melted and smooth (may take 60 seconds)12
4. Hold strawberries by the stem and dip into the chocolate for apricots, dip into chocolate
DO NOT DIP THE WHOLE FRUIT IN
5. let chocolate covered fruits dry before eating or serving
Retro Peanut Butter Pie
What you'll need:
1. (8-ounce) package cream cheese, softened
2. 1/2 cup brown sugar
3. 1 cup creamy peanut butter
4. 1/2 cup milk
5. 1 teaspoon vanilla extract
6. 3 cups (8-ounce tub) nondairy whipped topping or whipped cream
7. 1 (6-ounce) purchased or prepared graham cracker piecrust
8. 1/4 cup chopped peanut butter cups (about 2 large)
9. Chocolate syrup, for garnish (optional)
10. Electric mixer (or spoon)
11. Spatula
Directions:
1. With an electric mixer (or spoon), beat the cream cheese and the brown sugar in a large bowl until smooth
2. Blend in the peanut butter, milk, and vanilla extract.
3. With a spatula, stir half of the whipped topping then gently fold the remaining topping.
4. Pour the mixture into the pie crust, then sprinkle butter cup pieces around the edge of the pie. (Freeze candy before putting on pie), cover the pie and cool at least 2 hours or overnight.
5. Drizzle chocolate syrup on it before serving and eating.
What you'll need:
1. (8-ounce) package cream cheese, softened
2. 1/2 cup brown sugar
3. 1 cup creamy peanut butter
4. 1/2 cup milk
5. 1 teaspoon vanilla extract
6. 3 cups (8-ounce tub) nondairy whipped topping or whipped cream
7. 1 (6-ounce) purchased or prepared graham cracker piecrust
8. 1/4 cup chopped peanut butter cups (about 2 large)
9. Chocolate syrup, for garnish (optional)
10. Electric mixer (or spoon)
11. Spatula
Directions:
1. With an electric mixer (or spoon), beat the cream cheese and the brown sugar in a large bowl until smooth
2. Blend in the peanut butter, milk, and vanilla extract.
3. With a spatula, stir half of the whipped topping then gently fold the remaining topping.
4. Pour the mixture into the pie crust, then sprinkle butter cup pieces around the edge of the pie. (Freeze candy before putting on pie), cover the pie and cool at least 2 hours or overnight.
5. Drizzle chocolate syrup on it before serving and eating.
No-Bake Chewy Granola Bars
What you'll need:
1. 1 Cup light corn syrup
2. 1/2 Cup packed dark brown sugar
3. 1 1/2 Cups cashew butter
4. 1 Cup powdered nonfat milk
5. 1 tablespoon Vanilla extract
6. 3 cups granola cereal
7. 1/2 teaspoon ground cinnamon
Directions:
1. Lightly coat a 9- by 13-inch baking pan and a sheet of waxed paper with cooking spray and set them aside. In a large saucepan over medium-high heat, stir together the corn syrup and brown sugar. Let the mixture cook until the sugar dissolves, about 1 minute, then bring it to a simmer and let it cook for 30 seconds more.
2. Remove the pan from the heat and use a long-handled metal spoon to stir in the cashew butter, powdered milk, and vanilla until smooth. Stir in the granola and cinnamon. Transfer the mixture to the prepared pan, then use the waxed paper, oiled side down, to flatten it.
3. Let the mixture cool for 1 hour, then turn it out onto a cutting board. If needed, use a knife to release it. Slice the granola into 24 bars and store them in a seal-able container layered between sheets of waxed paper until ready to eat. They can be kept up to a week.
What you'll need:
1. 1 Cup light corn syrup
2. 1/2 Cup packed dark brown sugar
3. 1 1/2 Cups cashew butter
4. 1 Cup powdered nonfat milk
5. 1 tablespoon Vanilla extract
6. 3 cups granola cereal
7. 1/2 teaspoon ground cinnamon
Directions:
1. Lightly coat a 9- by 13-inch baking pan and a sheet of waxed paper with cooking spray and set them aside. In a large saucepan over medium-high heat, stir together the corn syrup and brown sugar. Let the mixture cook until the sugar dissolves, about 1 minute, then bring it to a simmer and let it cook for 30 seconds more.
2. Remove the pan from the heat and use a long-handled metal spoon to stir in the cashew butter, powdered milk, and vanilla until smooth. Stir in the granola and cinnamon. Transfer the mixture to the prepared pan, then use the waxed paper, oiled side down, to flatten it.
3. Let the mixture cool for 1 hour, then turn it out onto a cutting board. If needed, use a knife to release it. Slice the granola into 24 bars and store them in a seal-able container layered between sheets of waxed paper until ready to eat. They can be kept up to a week.
