Cinnamon Roll Chex Mix

Cinnamon Roll Chex Mix

1 1/4 cups brown sugar
1 tsp cinnamon
1/2 cup butter
1/4 cup corn syrup
1/2 tsp baking soda
1 tsp vanilla
1 box Rice Chex or Corn Chex
1/2 lb. almond bark

Preheat oven to 250*. Pour cereal into a very large mixing bowl and set aside. Combine brown sugar, cinnamon, butter, and corn syrup in a saucepan, over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in soda and vanilla. Pour over cereal and stir lightly till all pieces are coated. Spread onto a greased cookie sheet with sides. Bake for about 30 minutes, stirring every 10 minutes. Melt almond bark and drizzle over the cooled Chex. Store in an airtight container when cool.

Cheesy Corn Casserole

Oh so cheesy and delicious! Not a health food, though  :(

Lu loves this & can make it all by herself!

I made it a few years ago for our "Friendsgiving" celebration, and the men especially loved it!

Cheesy Corn Casserole

1 can of whole kernel corn, undrained
1 can of creamed corn, undrained
1 c. elbow macaroni, uncoooked
1 c. (8 ozs.) Velveeta, cut into cubes
6 T. butter/margarine, cubed
salt/pepper, to taste

Combine all and pour into a greased casserole dish. Baked for 1 hour at 350*, stirring halfway.

Peanut Butter Pretzel Bites

We made them for Christmas baking and I just made another batch today, as we are on our 1700th snow day. They have just a lil "grit" to them, thanks to the brown sugar, and are just yummy!


Peanut Butter Pretzel Bites

1 c. creamy peanut butter
2 T. softened butter
1/2 c. powdered sugar
3/4 c. brown sugar
Pretzels
Semi-sweet Choco. chips or chocolate almond bark

Mix peanut butter and butter until creamy. Add sugars to combine. Test roll a few little balls; if they roll easily without sticking to your hands, they're ready to go. If not, add a little more of each sugar. Roll balls, about 1 tsp. each, and then sandwich between 2 pretzels. Stick the pretzel sandwiches in  the freezer for about 30 mins. After they are cold, remove from freezer and dip 1/2 in the chocolate.

Chewy Granola Bars

With the Lu's allergies, there is not a single commercial granola bar she can eat, so I set off finding an easy recipe I could make for her. One of my taste-testers, a guy, said they were better than store bought! (YEA! See, it doesn't take a whole lot to get me excited!)

Chewy Granola Bars

1 1/2 c. Bisquick
1 1/2 c. quick-cooking oats
1 c. brown sugar
1/2 c. butter or margarine
1 egg
1/3 c. mini chocolate chips (I used less and did not mix them in, just pressed them on the top so they showed!)

Mix all until well blended. Press into an ungreased 9x13 pan. Bake at 350* for 15-17 mins.




Next time I'll try a variation, like omitting the chips and adding apples and cinnamon.

Beer Bread

Amazing simple, easy, and yummy! Tastes EXACTLY like all the expensive mixes!

Beer Bread
3 c. self-rising flour
1/4 c. sugar
1 can of beer (12 ozs.)   (Of course I recommend Busch Light!)
2 T. butter, melted (opt.)

Blend dry ingredients, add beer. Pour into a greased loaf pan. Pour melted butter on top. Bake at 375 for 55-60 mins. Remove and let cool for 15 mins.

7Up Biscuits

This was another recipe from "Pinterest New Recipe Day." I'm not a huge biscuit maker, but these sounded interesting, so I had to try them...they are better than McD's, but not quite as great as Hardees. Still a keeper, though!

7 Up Biscuits

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough. (Read: HUGE MESS on your hands!) Sprinkle additional biscuit mix on board or table (hands!) and pat dough out. Cut with biscuit cutter. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Baked Potato Soup

New recipe day!!!!!

Today I tried 4 new recipes that I found from Pinterest...at least 3 were keepers!




 Crock-pot Baked Potato Soup

5 lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 lg. onion, diced
1 T. minced garlic
8 C. chicken stock
12 ozs. cream cheese (I used lowfat)
1 T. Lawry's

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Stir in the cream cheese and allow to melt. Mash part of the soup. (I used a manual food chopper. The original recipe called for using the blender, but I skipped that part because I didn't want to have to wash anything else!) Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes (cheddar cheese/bacon) & serve!