Cheerio Bars

• The ingredients

2/3 c Karo Syrup

1 c brown sugar

1 c peanut butter

6 1/2 c cheerios

• Mix the Karo and the brown sugar in a heavy sauce pan, heat until it starts to bubble around the edges.

Remove from heat and add the peanut butter. Stir well.

Add the cheerios, or pour the mixture over the cheerios in a large bowl and mix well.

If desired add in chocolate chips towards the end so they don't melt.(too much)

If you want your 9x13 to bee this full, make a double batch

These got a thumbs up from Adam

Rice Pudding

This is the exact recipe as dictated by mom, so if you need more directions or other measurements- don't ask me

milk

butter

thicken with cornstarch (1T per cup milk)

eggs (1 per 2-3 cups milk) make sure to temper the eggs-beat them in a bowl, add a little of the hot liquid a stir, add a little more hot liquid and stir, when they are the same temperature as the pot, add them to the milk/butter/cornstarch mixture

sugar

leftover cooked rice

cinnamon

nutmeg

vanilla

I was going to make this tomorrow, but when I called Mom for the recipe, we were talking about using up leftover rice and she suggested fried rice. So now we won't be having rice pudding for breakfast, we will be having fried rice for dinner.

Cake Pops (or balls)

I decided to try my hand at making some cake pops since I was basically addicted after Sarah made them for the 4th of July. Now, I love red velvet cake, so that's what I made. And I didn't put them on the sticks cause it was too much work :) Here's a couple pictures from Bakerella's blog that look exactly the same as what I made. I was very pleased with how they turned out. Here's the recipe too :)

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)




YYYYUUUUUUUMMMMMMMMMMMMYYYYYYYYYYYYYY!!!!!! :)

mmmmmm

so emma, sarah, and I decided to make a delicious dessert tonight. it turned out amazingly!!! here's the recipe and pictures :) I am very happy with our success :)

Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. (we had to cook it for like an extra half hour, cause it wasn't even close to being done after an hour) Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

No Toppings.... :(


Toppings... :)

That is all.

Royals (cookies)

Royals

(cookies)

1 2/3 cups flour 3/4 teaspoon baking powder 1/2 t baking soda 1/2 t salt 3/4 c butter, softened 3/4 c firmly packed brown sugar 1/3 c sugar 1 t vanilla extact 1 egg 1 12 ounce package semi-sweet chocolate chips 1 cup coconut (packed) 3/4 c Macadamia nuts, halved( or lightly chopped)

Heat oven to 375. In a small bowl, mix flour, baking powder, soda and salt. In a large bowl, combine the butter, sugars and vanilla. Beat at high speed, scraping the bowl often, beat mixture until creamy( 1-2 minutes) Add in the egg, beat until well mixed.(1-2 minutes) Reduce the speed to low, gradually adding in flour mixture. Beat well after each addition (1-2 minutes) By hand, stir in chips, coconut and nuts. Drop by rounded tablespoon ( I used a # 40 scoop) on ungreased cookie sheet (parchment works great) Bake about 10 - 12 minutes or until edges are slightly browned. Let cookies cool for about 2 minutes before removing to cooling rack.