Crispix Arare - Asian Snack Mix

Crispix Arare

2 boxes (12.3 oz) Kellogg's Crispix Cereal

1 cube butter
1/2 C. oil
1/2 C. corn syrup
3/4 C sugar
2 tsp. soy sauce
1 bottle of Nori Furikake or Aji Nori Furikake with sesame seeds

Spray oil on 2 large baking pans.
Pour Crispix into pans.

In a medium sauce pan combine butter, oil, corn syrup, sugar and soy sauce.  Heat on stove on medium/low heat stirring constantly until foamy.  Pour it on top of Crispix a little at a time, mixing with a wooden spoon.  Sprinkle Nori Furikake on top mixing into cereal.  Bake at 250 for 1  hour.  Mix every 15 minutes.   Cool in pan.  gently break up chunks and scrape from bottom of pan before it cools completely.  Store in air tight container.

Stickey Gooey Lemon Brownies

These are more brownie like texture. Delicious - they taste like springtime!

Sticky Gooey Lemon Brownies

Author: Becky Bakes

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 10 tablespoons butter, melted & slightly cooled
• 3 large eggs
• 1 14 oz. can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon packed lemon zest (from 1 lemon)
 

Instructions

1. Preheat the oven to 350ºF. Butter a 9×13″ baking dish.
2. In a large bowl, whisk together the flour, sugar & salt.
3. In a separate bowl, whisk together the melted butter, sweetened condensed milk, eggs, vanilla, lemon juice & zest until combined.
4. Mix the butter mixture into the flour mixture until well combined.
5. Spread the batter into the prepared baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the center should come out mostly clean.
6. Let the bars cool slightly in the pan before glazing.
7. For Glaze: In a small bowl, whisk together 1 cup powdered sugar, 3 tablespoons fresh- squeezed lemon juice, and 1 teaspoon packed lemon zest until smooth.
8. Pour over the lemon brownies and cool before serving.

Red Velvet Cheesecake Brownies

Ingredients

1 box brownie mix (9x13 pan)

2 packages cream cheese, softened (8 oz. each)

1/2 cup sugar

2 eggs

2 Tablespoons sour cream

1 teaspoon vanilla extract

1/2 cup dry red velvet cake mix

1 cup Red Velvet M&M candies (optional)

Cool Whip

sprinkles

Instructions

1. Prepare the brownies according to the package directions. Set 3/4 cup brownie batter aside. Pour the rest of the brownie batter in a greased 9x13 pan. Set aside.
2. Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the eggs, vanilla, and sour cream and beat again. Slowly add the dry cake mix and beat again. Gently spoon over the brownie batter. Drop the reserved brownie batter by spoonfuls over the cheesecake. Swirl gently with a knife. Sprinkle with the M&M candies if desired. Bake at 350 degrees for 40 minutes. Remove from the oven and cool. Refrigerate until set.
3. Cut into 24 squares. Serve with Cool Whip and sprinkles. Refrigerate in a sealed container.

Read more at http://insidebrucrewlife.com/2014/02/red-velvet-cheesecake-brownies/#ZeQTqLt5pVGlpTI3.99

Ingredients

1 box brownie mix (9x13 pan)

2 packages cream cheese, softened (8 oz. each)

1/2 cup sugar

2 eggs

2 Tablespoons sour cream

1 teaspoon vanilla extract

1/2 cup dry red velvet cake mix

1 cup Red Velvet M&M candies (optional)

Cool Whip

sprinkles

Instructions

1. Prepare the brownies according to the package directions. Set 3/4 cup brownie batter aside. Pour the rest of the brownie batter in a greased 9x13 pan. Set aside.
2. Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the eggs, vanilla, and sour cream and beat again. Slowly add the dry cake mix and beat again. Gently spoon over the brownie batter. Drop the reserved brownie batter by spoonfuls over the cheesecake. Swirl gently with a knife. Sprinkle with the M&M candies if desired. Bake at 350 degrees for 40 minutes. Remove from the oven and cool. Refrigerate until set.
3. Cut into 24 squares. Serve with Cool Whip and sprinkles. Refrigerate in a sealed container.

Read more at http://insidebrucrewlife.com/2014/02/red-velvet-cheesecake-brownies/#ZeQTqLt5pVGlpTI3.99

Red Velvet Cheesecake is swirled on top of brownies
from insidebrucrewlife.com with some alterations

Ingredients:
1 box brownie mix - 9 x 13 pan size
2 packages cream cheese, softened (8 oz each)
1/2 c sugar
2 eggs
2 T sour cream
1 t vanilla extract
red food coloring (optional)
1/4 c mini chocolate chips mixed with 1T flour
whipped cream
sprinkles

Instructions:
Prepare the brownie mix according to package directions. Set 3/4 c of the brownie batter aside and pour the rest in a greased 9 x 13 pan. Set aside.

Place the cream cheese, and sugar in a bowl. Beat until creamy. Add the eggs, vanilla, sour cream, chocolate chips and food coloring (enough to make it as dark as you want) and beat again. Spoon mixture over the brownie batter in the pan. Drop the reserved brownie batter on top of the cheesecake. Swirl with a knife.

Bake at 350 degrees for 40 minutes. Cool before serving with whipped cream and sprinkles.

Lemon Brownies

From Breanna Doyle - Pampered Chef Executive Director

A springy twist on Brownies! 

 Lemony Lemon Brownies

Ingredients:...
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup powdered sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

 

You can double the recipe and use a 9 x 13 pan. Bake about 10 to 15 minutes longer.

Peanut Butter & Jelly Cookies

From Skinnytaste.com

1 very ripe banana
1 to 1 1/2 T peanut butter
1/2 cup oats - recipe suggests quick oats but I used regular old fashioned and it was good

Mash banana and peanut butter until smooth. Stir in oats.

Drop on cookie sheet and make thumbprint in middle.

Bake at 350 degrees 15 to 20 minutes until lightly browned. Fill with your favorite jelly or jam. What a great use for those brown bananas. Recipe can be easily doubled or tripled.

Weight Watchers Pumpkin Pie

Only 1 point per slice

1 can pumpkin puree (14 oz)
1 can evaporated milk
3 egg whites
1/2 t salt
3 t pumpkin pie spice
1 t vanilla
1/2 c Splenda or other sweetener. Coconut palm sugar is good too.

Mix all ingredients until blended and pour into greased pie pan. That's right, no crust. Bake at 325 for 45 minutes. Takes care of that craving for pumpkin pie without any guilt. Go ahead put a little whipped cream on top if you want to. That will make it 2 points per slice. Better than the 14 points that a regular slice of pumpkin pie has.

Pumpkin Cheesecake

From Paula Deen with a few alterations

Ingredients

Crust:

• 2 cups graham cracker crumbs (I just crush 1 whole sleeve)
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a greased 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Run a sharp knife around the edge to loosen the cheesecake from the pan and prevent cracking. Turn off oven and allow to sit one more hour. Remove from the oven and let sit until completely cooled. Cover with plastic wrap and refrigerate for 4 hours.

Beef Borgie (food storage recipe)

From "I Dare You to Eat It" by Liesa Card with a few alterations.

2 cans beef chunks (12.5 oz each) drained
2 cans cream of mushroom soup
2 small cans mushrooms, drained
1 can evaporated milk
1 envelope dry onion soup mix
1 T dried parsley

Mix all ingredients in a saucepan and heat until bubbly and thick. Serve over rice, mashed potatoes or noodles.
If you really want to get fancy, sauté a chopped onion before you add the ingredients and then add 1/2 cup of sour cream at the end.

Sour Cream Pancakes

Delicious - taken from Pioneer Woman - changed a little bit. Don't be taken aback by the huge amount of sour cream or the low amount of flour. They are divine.

1/2 c flour
1 T sugar
1 t baking soda
1/2 t salt
2 eggs, beaten lightly
1/2 t vanilla
1 c sour cream

Mix dry ingredients together with a fork. Fold in eggs, vanilla and sour cream. Don't over mix. I'm sure you know how to cook them on a hot griddle. Enjoy!