Kitchen Meets Culinary Clutz

1. Empty entire box of Chex cereal into a large bowl (If you own a Tupperware Thatsa Bowl, use it!).
2. Into a 3-cup microwavable bowl (Pampered Chef Micro-cooker works great!), measure chocolate chips, peanut butter and butter, then microwave for one minute; stir.  Microwave about 30 seconds more or until mixture is smooth. 
3. Stir in vanilla extract.                    
4. Pour mixture over cereal and turn to coat with a large spoon until all cereal is completely coated. 
5. If your bowl has a tight fitting lid, add confectioners’ sugar, seal with lid and give it a couple good shakes – rattles – and rolls, until the cereal is well-coated and snowy white.  (If no lid is available, then grab yourself a 2-gallon Ziploc bag, dump your chocolate coated cereal inside, dump in the confectioners’ sugar, seal tight and shake – shake – shake until each piece of cereal is well-coated with that snowy-white goodness! (If there is more than one child making this, each child can take a turn shaking the bag, yay!)
6. Your party snack can be stored in an airtight container inside the refrigerator.

• 1 Recipe Dinner Rolls
• 3 – 4 Tablespoons Margarine, softened
• 1 Recipe Cinnamon Sugar mix (below)
• 1 Recipe Cream Cheese Frosting (below)

1. After your dough rests for 10 minutes on a lightly floured surface, roll out to 12 x 18-inch rectangle.
2. Spread softened margarine over surface of dough.
3. Sprinkle liberally with Cinnamon Sugar mixture, about 1 1/2 cups, give or take. Store remaining mix in airtight container for future use. (Recipe Below).
4. Beginning at 18-inch side, carefully roll dough and pinch edge together to seal.
5. Now grab yourself a long piece of clean sewing thread. .
6. Run the thread under the rolled dough, to the center.
7. While holding each end of thread with both hands, Crisscross thread to slice dough down the center.
8. Now that you’ve got two equal parts, use your thread to slice five rolls from each half of dough. (I hope I haven’t confused you!)
9. Stagger  cinnamon rolls on large baking sheet, barely touching.
10. Cover and let rise for 30 – 40 minutes or until nearly double in size.
11. Bake in preheated oven at 375°F. for 18-20 minutes.
12. Frost tops with Cream Cheese Frosting (Recipe Below).

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

• 1 cup water
• 2 tablespoons margarine or butter, softened
• 1 egg
• 3 ¼ cups Gold Medal Better for Bread Flour
• ¼  cup sugar
• 1 teaspoon salt
• 3 teaspoons Fleischmann’s bread machine yeast
• Margarine or butter, melted, if desired

1. Measure carefully, placing all ingredients except melted margarine in bread machine pan in the order recommended by the manufacturer.
2. Select Dough/Manual cycle. Do not use Delay Cycle.
3. Remove dough from pan, using lightly floured hands.  Cover and let rest 10 minutes on lightly floured surface.
4. Grease large cookie sheet.  Divide dough into 15 equal pieces.  Shape each piece into a ball.  Place 2 inches apart on cookie sheet.  Cover and let rise in warm place 30 to 40 minutes or until double.  (Dough is ready if indentation remains when touched.)
5. Heat oven to 375°F.  Bake 12 to 15 minutes or until golden brown.  Brush tops with melted margarine.  Serve warm, or cool on wire rack.                                                                                                         

• ½ cup Butter, softened
• ¾ cup confectioners’ sugar
• 1 Tablespoon Vanilla
• Food Coloring, if desired
• 1 ½ cups Flour
• 1/8 teaspoon salt
• Dates, nuts, maraschino cherries, whoppers, mini snickers, milky way, 3musketeer sliced in to quarters. 

1. In a small bowl, with a fork, combine butter, sugar, vanilla and food coloring.

2. Work in the flour and salt until dough holds together. Form it into a big ball with your hands! Yay!

3. Mold dough by tablespoonfuls around dates, nuts or pieces of candy.

4. Place cookies about 1-inch apart on ungreased baking sheet.

5. Bake 12 to 15 minutes or until set but not brown.

6. Cool; dip tops of cookies into Icing.
If desired, decorate with coconut, nuts, colored sugars and candies.

• 1 cup confectioners’ sugar
• 2 ½ tablespoons half-and-half (or 1 ½ tablespoon milk)
• 1 teaspoon vanilla
• Food coloring

 

Childhood Memories:

Today, we think back on memories such as this one, and smile. It feels so good to have brothers and sisters who love each other enough to lift you up when things go wrong."

• ½ cup butter, softened
• 1 3-ounce package cream cheese, softened
• 1 ½ cups sifted powdered sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• ½ teaspoon vanilla
• ¼ teaspoon almond extract
• 2 ¼ cups all-purpose flour
• Icing colors
• Sugar Coating Glitter

1. In a large mixing bowl beat butter and cream cheese with an electric stand mixer (using flat beater attachment) on medium to high speed for 30 seconds.
2. Add powdered sugar, baking powder, and salt.
3. Beat until combined, scraping sides of bowl occasionally.
4. Beat in egg, vanilla, and almond extract until combined.
5. Beat in the flour, scraping sides of mixing bowl, until all flour is combined.
6. Divide dough into 4 or 5 portions. Place each portion into its own bowl.
7. Tint each bowl of dough with desired icing color (Blue, Purple, Green, Red, etc) and stir until dough is evenly colored.
8. Turn dough out onto a long sheet of waxed paper, combining all shades of dough. Form dough into a log shape, wrap, and chillin refrigerator for about 1-hour, or until dough is easy to handle.
9. Preheat oven to 375°, remove dough from refrigerator and unwrap from waxed paper. Because you are using waxed paper, it is not necessary to transfer to a lightly floured surface, unless you wish to use cookie cutters.
10. With a Small (1-Tbsp) Scoop or melon baller, scoop portions of the dough. Roll each piece into 5-inch ropes and roll up into pinwheels. Lightly dab each rolled piece into Sugar Coating Glitter and place on ungreased cookie sheet, about 1-inch apart.
11. Bake at 375° for 8 – 9 minutes. Transfer cookies to a wire rack; cool.

• 1 box Spice Cake mix
• 3 eggs
• ½ cup Brown sugar
• 1 15-ounce can Pumpkin
• 1 tsp Pumpkin spice
• (Chopped Walnuts, optional)

1. Pre-heat oven to 350°F.
2. Prepare baking pans, coat with non-stick baker’s spray.
3. Lightly beat eggs.
4. Stir in, brown sugar, pumpkin and pumpkin spice.
5. Fold in spice cake mix, until batter is moist.
6. Stir in chopped walnuts (optional)
7. For muffins, fill muffin pans to 2/3 full .
8. Bake for 15-18 minutes (For other type pans, use baking guide on back of cake box to determine baking times), or until toothpick inserted in middle of muffin comes out clean. 

*Tip- Sprinkle with Sugar Snow for a classy effect! The kids will love it!

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• 2 cups Pumpkin Seeds
• Water (enough to cover seeds)
• 2 – 3 Tbsp Salt
• Olive oil

1.       Rinse out the pumpkin seeds and pick out the pulp and strings.
2.       Place seeds in a bowl and cover with water.
3.       Stir in Salt and let soak for 24-48 hours.
4.       Preheat oven to 325°F.
5.       Drizzle baking sheet with oil.
6.       Drain water from seeds in a colander and spread in a single layer over baking sheet.
7.       Bake for 20 minutes.
8.       Lightly drizzle pumpkin seeds with more olive oil and sprinkle with salt. Toss to coat.
9.       Bake for 10 minutes longer, until seeds are golden brown.
10.   Remove from oven and cool before eating.