I don't remember where I found this recipe (and can't find the link I borrowed it from either.) But they sounded yummy and I want to try them.
"For an easy and fun dessert, make these yummy nuggets of goodness using an old favorite - Cheerios! They make a great after-school snack for your kids...and all the others in the neighborhood.
Serves: 12
Cooking Time: 25 min
Ingredients
1 cup packed brown sugar
1/2 cup softened margarine or butter
1/4 cup lite corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups Cheerios
1 cup Spanish peanuts
1 cup yellow raisins
Instructions
1.Heat oven to 250F degrees.
2.Grease 2 rectangle pans 13x9-inch or 1 jelly roll pan 15 1/2" x 10 1/2".
3.Combine Cheerios, peanuts, and raisins in a 4-quart bowl.
4.Heat brown sugar, margarine or butter, corn syrup, and salt in a 2-quart saucepan over medium heat, stirring constantly, till bubbly around edges.
5.Cook uncovered, stirring occasionally, 2 minutes longer.
6.Remove from heat and stir in baking soda till foamy and light in color.
7.Pour over cereal mixture and stir until coated.
8.Spread evenly in pans and bake at 250F degrees for 15 minutes.
9.Stir, then let stand just until cool, about 10 minutes.
10.Loosen with spatula and let stand till firm, about 30 minutes.
11.Break into bite-sized pieces. Makes about 10 cups."
Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts
September 30, 2011
March 21, 2011
Apple Cinnamon Roll Cup Cakes
Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour + 2 cups all-purpose whole wheat flour, divided
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Directions
In a small saucepan warm almond milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Roll out dough into a long rectangle about 1/4” thick.
Brush with about half of the melted butter.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, walnuts, and apples.
Spread the walnut/apple mixture evenly over the dough, leaving about an inch empty on all sides.
Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining 0.25 cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
Directions
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.
Based on the recipe found HERE.
Ingredient List Recap:
Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour
2 cups all-purpose whole wheat flour
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour + 2 cups all-purpose whole wheat flour, divided
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Directions
In a small saucepan warm almond milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Roll out dough into a long rectangle about 1/4” thick.
Brush with about half of the melted butter.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, walnuts, and apples.
Spread the walnut/apple mixture evenly over the dough, leaving about an inch empty on all sides.
Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining 0.25 cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
Directions
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.
Based on the recipe found HERE.
Ingredient List Recap:
Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour
2 cups all-purpose whole wheat flour
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
February 26, 2011
Seasoned Oven Popcorn
10 cups popped popcorn
0.25 cup Earth Balance Vegan Butter, melted
3.5 tsp favorite seasoning blend*
Spicy -
1 tsp paprika
1 tsp lemon pepper
0.5 tsp salt
0.5 tsp garlic powder
0.125 tsp onion powder
0.25 tsp cayenne pepper
Cheesy (for the non-lactose intolerant) -
3.25 tsp grated parmesan cheese
0.25 tsp parsley flakes
Garlic Herb -
1 tsp garlic salt
2.5 tsp Italian seasoning
0.25 cup Earth Balance Vegan Butter, melted
3.5 tsp favorite seasoning blend*
- Preheat oven 350 degrees
- Place popcorn in large roasting pan.
- In a small bowl, mix together the butter and seasoning.
- Pour over the popcorn, stir until popcorn is evenly coated.
- Bake for about 10 minutes, stirring every few minutes.
- Remove from oven and cool completely.
- Serve and Enjoy
Spicy -
1 tsp paprika
1 tsp lemon pepper
0.5 tsp salt
0.5 tsp garlic powder
0.125 tsp onion powder
0.25 tsp cayenne pepper
Cheesy (for the non-lactose intolerant) -
3.25 tsp grated parmesan cheese
0.25 tsp parsley flakes
Garlic Herb -
1 tsp garlic salt
2.5 tsp Italian seasoning
February 6, 2011
Mix-n-Match Muffins
Dry Ingredients
1.5 cups unbleached all-purpose flour
2 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup sugar
Wet Ingredients
0.5 cup oil
1 cup Lactaid milk
1-8 oz tub Tofutti Sour Cream
2 large eggs
Add-ins
1 tsp extract of your choice (traditionally vanilla but mix it up depending on the flavor you want)
1.5 cups of your favorite combination of fruit, nuts, and chocolate. Some of our favorites - honey and chocolate chip; dried cherry and chocolate chip; honey, cinnamon, and chocolate chip. Some flavors I'm eager to try cinnamon pear and banana walnut.
Preheat oven 350 degrees.
Combine dry ingredients.
In seperate bowl mix wet ingredients.
Add to dry ingredients mixing until moistened.
Fold in the Add-ins.
Using a large spoon, fill greased muffin pan.
Bake 25-35 minutes until lightly golden brown.
Cool for 5 minutes in pan, then finish cooling on cooling rack.
Enjoy!
1.5 cups unbleached all-purpose flour
2 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup sugar
Wet Ingredients
0.5 cup oil
1 cup Lactaid milk
1-8 oz tub Tofutti Sour Cream
2 large eggs
Add-ins
1 tsp extract of your choice (traditionally vanilla but mix it up depending on the flavor you want)
1.5 cups of your favorite combination of fruit, nuts, and chocolate. Some of our favorites - honey and chocolate chip; dried cherry and chocolate chip; honey, cinnamon, and chocolate chip. Some flavors I'm eager to try cinnamon pear and banana walnut.
Preheat oven 350 degrees.
Combine dry ingredients.
In seperate bowl mix wet ingredients.
Add to dry ingredients mixing until moistened.
Fold in the Add-ins.
Using a large spoon, fill greased muffin pan.
Bake 25-35 minutes until lightly golden brown.
Cool for 5 minutes in pan, then finish cooling on cooling rack.
Enjoy!
October 31, 2010
Toasted Pumpkin Seeds
3 tbsp. salt
Water
2 c. fresh pumpkin seeds, washed
Place water, salt and pumpkin seeds into a bowl that has a cover. Cover and let stand at room temperature for 24 hours or if you know you can't get to them the next day place in refridgerator for up to 5 days.
Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.
Water
2 c. fresh pumpkin seeds, washed
Place water, salt and pumpkin seeds into a bowl that has a cover. Cover and let stand at room temperature for 24 hours or if you know you can't get to them the next day place in refridgerator for up to 5 days.
Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.
September 23, 2010
Pumpkin Banana Bread/Muffins
2-3 ripe bananas
1 - 30 oz. can Pumpkin Pie Mix
4 large eggs
4 cups flour
1.5 cups sugar
1 tsp baking soda
Mix bananas, pumpkin pie mix, and eggs well.
Add flour, sugar, and baking soda slowly to the wet ingredients until all is moistened.
Grease the pan or spray with cooking spray.
Bake in preheated 350 degree oven 30 minutes for muffins or 60 minutes for bread.
This recipe also works for just pumpkin bread omitting the bananas.
Or if you want just banana bread eliminate the pumpkin pie mix and either double the bananas or half all the other ingredients.
1 - 30 oz. can Pumpkin Pie Mix
4 large eggs
4 cups flour
1.5 cups sugar
1 tsp baking soda
Mix bananas, pumpkin pie mix, and eggs well.
Add flour, sugar, and baking soda slowly to the wet ingredients until all is moistened.
Grease the pan or spray with cooking spray.
Bake in preheated 350 degree oven 30 minutes for muffins or 60 minutes for bread.
This recipe also works for just pumpkin bread omitting the bananas.
Or if you want just banana bread eliminate the pumpkin pie mix and either double the bananas or half all the other ingredients.
September 21, 2010
Mint Chocolate Chip Chocolate Muffins
2 cups unbleached flour
1.5 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1.25 cups sugar
0.25 cups unsweetened cocoa powder
0.75 cups oil
1 cup Lactaid milk
1 cup Tofutti milk-free sour cream
2 large eggs
1 tsp vanilla extract
0.75 tsp peppermint extract
1 bag of Ghirardelli semi-sweet chocolate chips
Preheat oven 350 degrees
Combine wet ingredients until smooth
Add to dry ingredients until moistened but slightly lumpy
Add chocolate chips
Spoon mixture into muffin tins (spray with cooking spray or use liners)
Bake 25-35 minutes
I typically get 24 muffins but I fill the cups of the pans so that they are almost full.
Enjoy
1.5 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1.25 cups sugar
0.25 cups unsweetened cocoa powder
0.75 cups oil
1 cup Lactaid milk
1 cup Tofutti milk-free sour cream
2 large eggs
1 tsp vanilla extract
0.75 tsp peppermint extract
1 bag of Ghirardelli semi-sweet chocolate chips
Preheat oven 350 degrees
Combine wet ingredients until smooth
Add to dry ingredients until moistened but slightly lumpy
Add chocolate chips
Spoon mixture into muffin tins (spray with cooking spray or use liners)
Bake 25-35 minutes
I typically get 24 muffins but I fill the cups of the pans so that they are almost full.
Enjoy
July 11, 2010
Honey Nut Granola
1.5 Cups of Old-Fashioned Oats
2.5 Cups of Quick Oats
1.5 Cups Slivered Almonds
1 Cup Coarsely Chopped Pecans
1 Cup Raw Sunflower Seeds
1/3 Cup Canola Oil
1 Cup Honey
1.5 Teaspoons Vanilla Extract
1 Tablespoon Cinnamon
Preheat oven to 350 degrees
Mix Oats and Nuts in a large bowl.
Mix Oil, Honey, Vanilla, and Cinnamon in another bowl; add to dry ingredients, mixing well.
Spread mixture onto two parchment (I used non-stick Reynold's wrap) lined baking sheets.
Bake in oven for 10 minutes, remove and stir. Bake for another 7 minutes, remove and stir. (I did this last step 3 times).
Remove from oven and let cool completely before eating.
This is yummy on top of vanilla ice cream with a little Hershey's syrup. Reminded me of Chi-Chi's fried ice cream.
2.5 Cups of Quick Oats
1.5 Cups Slivered Almonds
1 Cup Coarsely Chopped Pecans
1 Cup Raw Sunflower Seeds
1/3 Cup Canola Oil
1 Cup Honey
1.5 Teaspoons Vanilla Extract
1 Tablespoon Cinnamon
Preheat oven to 350 degrees
Mix Oats and Nuts in a large bowl.
Mix Oil, Honey, Vanilla, and Cinnamon in another bowl; add to dry ingredients, mixing well.
Spread mixture onto two parchment (I used non-stick Reynold's wrap) lined baking sheets.
Bake in oven for 10 minutes, remove and stir. Bake for another 7 minutes, remove and stir. (I did this last step 3 times).
Remove from oven and let cool completely before eating.
This is yummy on top of vanilla ice cream with a little Hershey's syrup. Reminded me of Chi-Chi's fried ice cream.
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