Sugar Crisp Squares

Ingredients
3 tbsp. margarine or butter
4 cups miniature marshmallows
6 cups Sugar Crisp cereal
1 cup salted peanuts

Directions
Melt margarine or butter in a pot over medium to low heat. Stir in marshmallows and continue to stir until melted. Remove from heat and stir in cereal and peanuts. Transfer to a greased 9x13 inch baking pan. Using a lightly greased spatula, gently press evenly in pan. Chill at least 20 minutes. Cut into squares and enjoy.

Oreo Brownies

Oreo Brownies Recipe

Ingredients

• 1/2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1/4 teaspoon baking powder
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup flour
• *crushed Oreos (do not add till later)

Instructions

1. Preheat oven to 350°.
2. Mix oil and sugar until well blended.
3. Add eggs and vanilla; stir just until blended.
4. Mix all dry ingredients in a separate bowl.
5. Stir dry ingredients into the wet ingredients.
6. Crush about 15-20 Oreo's then stir 3/4 of them into the mix.
7. Pour into greased 9 x 9 square pan.
8. Sprinkle the remaining broken Oreo's over the top of the brownies.
9. Bake for 20 minutes or until sides just start to pull away from the pan.
10. Cool completely before cutting.
11. *If doubling the recipe for a larger batch, bake in a 9 x 13 pan and bake for about 30 minutes, or until toothpick comes out clean from the center of the brownies.

PS: When I made this recipe I doubled it and baked it for 40 minutes.

I also lined the pan with parchment paper to make it easy to take the brownies out of the pan.

Oreo Rice Krispie Treats

Ingredients

• 6 cups Rice Krispie Cereal
• 20 Regular Oreos, chopped
• 5 cups mini marshmallows
• 3 Tbsp. butter
• white chocolate for drizzle, optional

Instructions

1. Spray a 9x13 dish with cooking spray.
2. In a large bowl, pour measured Rice Krispie Cereal.
3. Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
4. Add Oreos to Rice Krispy cereal and stir to combine.
5. In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
6. Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
7. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
8. Let sit until completely cooled. NOTE: When the rice kris pie treats and cooled I drizzled mine with some white chocolate and let it set until it hardened for a pretty finish

 

 

Banana Blueberry Bread

Ingredients

• 2 ripe bananas, smashed
• 1/3 cup Greek yogurt
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 and 1/2 cups all-purpose flour
• 1/2 cup walnuts, chopped (optional)
• 1/2 cup blueberries

Instructions

1. Preheat the oven to 350 F.
2. In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
3. Add chopped walnuts and whole blueberries to the batter and mix them in to distribute evenly through the batter.
4. Butter a 4x8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
5. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.

Kalhua Coffee Poke Cake

Kahlua Coffee Poke Cake
Serves 16-20
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
Cake
• 1 package dark chocolate cake mix
• 1 (4 ounce) package instant chocolate pudding
• 1 cup vegetable oil
• 4 eggs
• 3/4 cup brewed coffee
• 1/4 cup crème de cocoa
• 1/3 cup Kahlua
Icing
• 1 cup powdered sugar
• 1 tablespoons brewed coffee
• 3 tablespoons Kahlua
• 2 tablespoons crème de cocoa
Directions
Preheat oven to 350 degrees. Coat a bundt pan with nonstick cooking spray.
Combine all the ingredients for the cake in a medium bowl; whisk together until smooth. Pour into the bundt pan and bake 45 minutes or until a toothpick inserted comes out clean. Let cool slightly; invert from pan onto a serving plate.
Prepare the icing by combining all the ingredients until smooth.
With a skewer, punch holes throughout the cake and pour the icing over the cake while it is still warm. Cut into slices and serve with strawberries, if desired

Peanut Butter Crack

• 1/2 cup unsalted butter, melted
• 1 1/4 cup graham cracker 
• 1 cup peanut butter, smooth or chunky
• 1 cup confectioner's sugar
• 1 cup dark chocolate morsels
• 2 tbs creamy peanut butter
• 1 tsp vegetable shortening
• 3/4 cups crisp rice cereal

Grease the bottom of a 8x8 baking pan or line with parchment paper or aluminum foil.

Mix the melted butter with the cracker crumbs, peanut butter and confectioner's sugar.  Turn into prepared pan and spread evenly in pan.  Chill for about 1 hour.

Place chocolate morsels, 2 tbs peanut butter and shortening in a microwave-safe bowl.  Microwave on HIGH for 1 minute. Stir until mixture is smooth.  You may have to return the bowl to the microwave for another 15-20 seconds if morsels are not completely melted.

Add the rice cereal to the chocolate mixture, stirring to coat well.

Spread on top of chilled peanut butter mixture and return to refrigerator to chill until firm, about 3 hours.

When well chilled, cut into 9 bars.

Serves 9

Beef in Beer

Ingredients

2 teaspoons cooking oil
1 cup chopped onion
6 bacon slices, diced

3 tablespoons all- purpose flour
2 lbs. beef stew meat
2 tablespoons cooking oil

1 can or bottle of beer
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon dried thyme

French bread slices
Dijon mustard

Heat first amount of cooking oil in large frying pan. Add onion and bacon and cook about 5-10 minutes until onion is softened. Transfer with slotted spoon to slow cooker.

Measure flour into large resealable freezer bag. Add beef. Seal bag and toss until coated. Heat second amount of cooking oil in same frying pan. Add beef in two batches. Cook for about 5-10 minutes, per batch, stirring occasionally until browned.

Combine next 4 ingredients in a 2 cup liquid measure. Slowly add to beef, stirring constantly and scraping any brown bits from bottom of the pan, until boiling. Add to onion mixture. Stir well. Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.

Place 1 bread slice on a plate. Spread 1 tsp. of mustard on each bread slice. Spoon 1/2 cup beef mixture on top of each slice.

Serve with a side of mashed potatoes and a salad for a well balanced meal.