Special K Bars

Recipe Courtesy Liz Heath, Photo Courtesy Google.com
When you think of Special K, you think of healthy, right? Well, think again. Rob had these growing up. The mom of his good friend, Ben, made these for them and I've been asked to find the recipe and recreate them. So I did.

INGREDIENTS:
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
7 cups Rice Krispies or Special K cereal
1 cup chocolate chips
1 cup butterscotch chips
1/2 cup butter

DIRECTIONS:
Melt together corn syrup and sugar.

Turn off heat and add P-nut butter. Stir in cereal.

Spread in lightly greased 9x13 pan, pressing lightly with buttered fingers or wax paper.

Melt together chocolate chips, butterscotch chips,and butter in microwave in 30 second increments until completely melted.

Spread over bars and allow to cool.

2-Ingredient Pumpkin Cake

Recipe Courtesy BigRedKitchen, Photo Courtesy NoblePig
INGREDIENTS:
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

DIRECTIONS:
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting.

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Chex Muddy Buddies

Recipe & Photo Courtesy Chex.com
This should be a staple in every one's diet, it is so stinking good! Next to chocolate chip cookies, it's my favorite snack.

INGREDIENTS:
9 cups Chex® cereal
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 microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred 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.

Try not to eat it all in one sitting.

5 Minute Chocolate Cake

INGREDIENTS & DIRECTIONS:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 pinch salt
Mix together in a coffee mug (larger would be better). I didn't use salt, but found out afterwards it would definitely add the extra taste it needed.

1 egg
Add to the mug and mix well.

3 tablespoons milk
3 tablespoons oil
1 tsp vanilla extract
Add to the mug and mix well, again. You could add in a couple tablespoons of chocolate chips, if you dare.

Microwave it on high for 3 minutes. Watch it in there. That's half the fun. The cake will rise pretty high out of the mug, but it will go back down (it should anyway). Let it cool a minute.

OPTIONS:
#1: Eat it straight out of the mug,
#2: Dump it on a plate and be more formal about it, or
#3: Dump it in a bowl, plop some vanilla ice cream on it, douse it in Hershey's syrup, and dig in like a pig.
The choice is yours.

Caramel Popcorn

Recipe Courtesy AllRecipes.com; Photos Courtesy Kendra Benson

On completely random days, I get the request from Rob for caramel popcorn. I always dread this request because I remember it being a pain to make. But then I make it and it's always easier than I remembered. And it's absolutely worth it. Store-bought caramel-corn can't even come close to this stuff.

INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

DIRECTIONS
Preheat the oven to 250F, then pop the popcorn. I prefer using a hot oil popper. We also have an air popper, but I think it makes the popcorn have a slight stale texture. Too squeaky, not crisp and fresh. If you use a hot oil popper, use coconut oil. Much tastier.


Pour the popcorn into a brown paper grocery bag. This is the easiest way to mix it all up without making a huge mess. And then you can throw away the bag. Less to clean. Bonus!


Melt the butter in a large saucepan over medium heat.

Stir in the brown sugar, corn syrup and salt.
Heat to boiling, stirring constantly.

Boil for 4 minutes, without stirring.
Remove from heat and add vanilla extract and baking soda.
As you stir it, you will notice a complete change in the caramel. It will puff up and get more opaque. This is perfect.
Very quickly (and this is usually a 2-person job) pour the caramel over the popcorn in a thin stream, while person #2 is shaking the bag to mix it up. You also may want to take 2 large spoons/spatulas/whatever to mix it in the bag and break up an clumps.
Spread the coated popcorn on rimmed baking sheets in a single layer. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.
Remove from oven and let cool before breaking into pieces.
Enjoy!

All-In-One-Place Recipe (no photos)

Caramel Popcorn

INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

DIRECTIONS
Preheat the oven to 250F, then pop the popcorn. I prefer using a hot oil popper.

Pour the popcorn into a brown paper grocery bag. This is the easiest way to mix it all up without making a huge mess.

Melt the butter in a large saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Heat to boiling, stirring constantly. Boil for 4 minutes, without stirring. Remove from heat and add vanilla extract and baking soda.

Very quickly (and this is usually a 2-person job) pour the caramel over the popcorn in a thin stream, while person #2 is shaking the bag to mix it up. You also may want to take 2 large spoons/spatulas/whatever to mix it in the bag and break up an clumps.

Spread the coated popcorn on rimmed baking sheets in a single layer. Bake in the preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool before breaking into pieces.

Five Minute Ice Cream

Recipe and Photo courtesy AllRecipes.com











INGREDIENTS
1 (10 oz) pkg sliced, frozen strawberries (or other frozen fruit)
1/2 cup white sugar
2/3 cup heavy whipping cream

DIRECTIONS
Combine the frozen fruit and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Allow to freeze for at least 5 minutes to allow the sugar to dissolve into the cream and for the ice cream to firm up a bit. Freeze for up to one week.

ALTERNATE METHOD
If you do not have a food processor, you can still make this yummy treat! Simply blend the fruit and sugar in the blender to get the same results. Remove the top (or if your blender has a small plastic center, remove that and leave the top in place) and pour in the cream. Voila, ice cream.

Cake Balls

Recipe and photo courtesy Kendra Benson











This is perfect for cake scraps.

INGREDIENTS
Cake Scraps (any kind), or a whole cake if you're feeling ambitious
Frosting (canned or homemade)
Dipping chocolate or milk chocolate morsels
Sprinkles, white chocolate, other decorations (optional)

DIRECTIONS
While the cake is still warm (but not hot), crumble it into a bowl into semi-fine crumbs. There should be some larger-than-crumb pieces, but not too big, about 1/4" or smaller. Let the crumbs cool to room temperature.

Spoon in frosting a little at a time and mix together with a fork or the back of a spoon. Continue adding frosting until your "cake" sticks together and you can form a ball from it.

If you have a melon baller (or some similar kitchen tool), scoop out the "cake" and roll into balls. Place them on a parchment-lined cookie sheet and freeze them for a minimum of 10 minutes to hold their shape.

While the cake balls are freezing, melt the milk chocolate according to the directions. Dip the cake balls in the chocolate and refrigerate to harden. Decorate as desired and serve in mini muffin cups.

Easy Mint Chocolate Chip Ice Cream

Recipe and photo courtesy AllRecipes.com











INGREDIENTS
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips (optional, you can finely chop them)

DIRECTIONS
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Creamy Rice Pudding

Recipe and photo courtesy AllRecipes.com










INGREDIENTS
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract
Ground cinnamon (optional)

DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. (If you have a rice cooker, use that. It's much easier)

Meanwhile, while the rice is cooking, in another saucepan, add 1 1/2 cups milk, sugar and salt. Cook over medium heat until it starts to thicken, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg (do this in a SLOW, steady stream while constantly whisking to avoid getting scrambled eggs) and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla until butter is melted. Add as much rice as you want to get to the desired consistency (you may not use all the rice). Sprinkle with cinnamon. Serve warm.

Heavenly Angel Food Cake

Recipe & Photo Courtesy AllRecipes.com












INGREDIENTS
12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

DIRECTIONS
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Irresistable Peanut Butter Cookies

Courtesy JIF.com

INGREDIENTS
3/4 cup Jif creamy peanut butter
1/2 cup crisco
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

DIRECTIONS
HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

BAKE one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Creme Bruleé

Courtesy AllRecipes.com

INGREDIENTS
1 c heavy cream
2 T white sugar
1/2 pinch salt
1/2 t vanilla
2 egg yolks

2 T super fine sugar for sprinkling on top

DIRECTIONS
Preheat oven to 300 degrees. Line the bottom of a large baking pan with a damp kitchen towel. Bring a large pot of water to a boil.

While water is boiling, combine cream, white sugar and salt in a saucepan over medium heat. Stir occasionally, 4-5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream mixture into yolks, a little at a time (be careful you don't want scrambled eggs), stirring constantly, until all cream is incorporated. Pour into ramekins.

Place ramekins on towel in baking dish, and place on oven rack. Carefully pour boiling water into baking dish halfway up the sides of the ramekins.

Bake 45 minutes, or until set. Chill 4-6 hours.

When ready to serve, sprinkle a thin layer of super fine sugar on top of each ramekin. Using a kitchen torch, lightly brown and carmelize the tops. Serve immediately. If desired, garnish with fresh fruit.

Baklava

Courtesy AllRecipes.com

INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Benson Bites

named by the LDS Missionaries
Courtesy Kendra Benson

INGREDIENTS
Rolls:
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans refrigerated crescent rolls
16 large marshmallows
1/4 cup butter or margarine, melted

Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

DIRECTIONS
Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.

Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.

Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls (although they usually get eaten before this step). Serve warm.

Cream Puffs

Courtesy Kendra Benson

INGREDIENTS
1 c water
1/2 c butter
1 c flour
4 eggs
1/4 t salt
Fillings of your choice (ie: puddings, fruit)
Powdered sugar, for dusting

DIRECTIONS
Heat over to 400 degrees.

Heat water and butter to a rolling boil. Stir in flour and salt. Stir vigorously over low heat about 1 minute or until mixture forms a ball. remove from heat. Beat in eggs all at one time. Continue beating until smooth.

Drop dough by scant 1/4 cupfuls (for mini puffs, use a heaping tablespoon) 3" apart onto an ungreased baking sheet.

Bake for 35-40 minutes or until puffed and golden. Cool on a wire rack.

For large puffs, cut off tops and pull out any filaments of soft dough. Fill with filling of your choice. Replace tops and dust with powdered sugar.

For small puffs, fill a pastry bag with your filling and pipe into puff with a filling tip.

Pineapple Upside-Down Cake

Courtesy Williams-Sonoma

INGREDIENTS
For the topping:
7 fresh or canned drained pineapple slices (1/4- inch slices)
6 Tbs. (3/4 stick) unsalted butter
1/2 cup plus 2 Tbs. firmly packed light brown sugar
1/2 cup granulated sugar

For the cake:
2 cups cake flour
1 1/8 tsp. baking powder
1 tsp. salt
3/4 cup milk
1 1/2 tsp. vanilla extract
6 Tbs. (3/4 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
7 canned cherries in syrup, drained

DIRECTIONS
Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease a pineapple upside-down cake pan (Kendra doesn't have one of these so she uses an 8" square pan).

To prepare the topping, place the pineapple slices in the prepared pan, aligning them with the relief pattern. In a small saucepan over medium-low heat, combine the butter, brown sugar and granulated sugar and heat until the butter melts. Stir to blend the ingredients, then spread the mixture over the pineapple slices. Set aside.

To make the cake, in a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a small bowl, whisk together the milk and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the prepared pan, spreading it evenly. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift off the pan. Place 1 cherry in the center of each pineapple slice. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature.

Best Chocolate Chip Cookies

Courtesy Julie Parkinson

INGREDIENTS
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips

DIRECTIONS
Cream together shortening, sugar and brown sugar.

Add in eggs and vanilla, cream together.

Add soda, salt and flour, stir until mixed. Add chocolated chips.

Drop onto cookie sheet.

Bake at 350 for 10-12 minutes. Make sure to underbake, just until edges are light brown.

Let cool on baking sheet for 2 minutes before transferring to a wire rack.

Giant Ginger Cookies

Courtesy Better Homes & Gardens

INGREDIENTS
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

DIRECTIONS
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

Chocolate Peanut Butter Swirled Fudge

Courtesy Eagle Brand Foods

INGREDIENTS
2 cups (12 ounces) peanut butter chips
1 (14-ounce) can sweetened condensed milk, divided
2 tablespoons butter or margarine
Dash salt
1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS
In heavy saucepan, over low heat, melt peanut butter chips with 1 cup condensed milk, butter and salt.

In small saucepan, over low heat, melt chocolate chips with remaining condensed milk. Remove from heat; add vanilla. Stir until smooth.

Spread peanut butter mixture evenly into wax paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.