Cinnamon Toast Crunch bars

Review by Lyndee:

Ingredients:

4 cups mini marshmallows

¼ cup butter

4 ½ cups Cinnamon Toast Crunch cereal

On the stove over low heat, melt butter and marshmallows, stirring constantly.  Grease an 8x8 pan with butter or nonstick spray.  Once butter and marshmallows are melted, stir in cereal until well coated.  Press into pan and let cool.  Cut and enjoy. 

These were super easy to make.  Just like rice krispie treats but with cinnamon toast crunch.  If you don’t like the cereal, these bars aren’t for you.  But if you do, this is a fun and easy twist to a traditional cereal bar dessert.  

Cheesy Ham Biscuit Pull Aparts

Review by Lyndee:

Ingredients:

1 egg

2 T. milk

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits

3/4 cup diced ham pieces

1/4 cup thinly sliced green onion

3 oz. (3/4 cup) finely shredded Mexican-styled cheese

1/2 t. granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth. Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

This was ok. Not my favorite breakfast ever.  I think I would try it again but use 2 eggs and bacon instead of ham.  

No-Bake Candy Bar Pie

Review by Rachael:

8oz. cream cheese, softened

½ cup powdered sugar

8 oz. container frozen whipped topping, thawed

4 butterfinger candy bars, crushed & divided

9 inch graham cracker crust

NOTE: YOU CAN SUBSTITUTE ANY TYPE OF CANDY BAR THAT YOU LIKE

Directions:

Cream together the cream cheese and powdered sugar

Fold in the whipped topping and half of the crushed candy bar.

Spoon mixture into the graham cracker crust

Sprinkle remaining crushed candy bar on top; refrigerate for at least 4 hours.

I had seen this recipe floating around Facebook and thought I would give it a try. As you can see by the recipe, it is really easy to prepare. The hardest part is waiting the 4 hours while it sets! 

I cut back and only used 3 candy bars, which was plenty. I would actually put a little more than ½ of the crushed candy bar in the pie mix and a little less as topping. This is a little rich for my taste, but it was good. A little goes a long way. Jason loved it so I’m sure we will be making it again….next time we will get crazy and try a different kind of candy! 

Dreamy orange smoothie

Review by Rachael:

2 cups Orange Juice

1 cup vanilla ice cream or milk

1 tsp. vanilla

6 ice  cubes

1.       Place all ingredients in blender container.

2.       Blend on HIGH 30 to 60 seconds until frothy and smooth, stopping as necessary to scrape down sides.

  

I only tried these because the recipe was on the side of our orange juice container. They were very tasty and refreshing. Everyone loved them! Reminded me a little of an orange Julius. We will definitely make again! 

Funfetti cookies

Review by Lyndee:

Ingredients:

1 Box of Cake Mix (I used funfetti)

2 eggs

1/3 C Cooking Oil

Directions:

Set oven to 375 degrees.  Mix all ingredients together.  Roll dough into balls and bake on a lightly greased cookie sheet for 6 minutes.

You can make these with any flavor cake mix and also add candy, chocolate chips, fruit, etc.  They are incredibly cheap and easy to make.  I made mine pretty small (portion control) and got 2 ½ dozen out of the batch.  

Sweet chili crab dip

Review by Lyndee:

2 blocks of cream cheese

Chopped green onion

1 can crab

1 tbsp Worcestershire

2 tbsp mayo

1 tsp garlic powder

Sweet chili sauce

Mix all ingredients but the sweet chili sauce.  Chill for an hour.  When ready to serve, cover with sweet chili sauce. Serve with crackers.  

I’ve made a few hot crab dips but I needed something that didn’t need to be warm for a get together over the 4^th so I threw this together.  I think it turned out super tasty.  Warning that if it sits in room temperature for too long it gets a little runny so you might want to keep it on an ice pack.  The flavor is awesome and a little goes a long way.  

Peanut butter pudding cookies

Review by Lyndee:

2 cups peanut butter

2 cups sugar

2 eggs

1 tsp vanilla

1 small (3-4 oz) package of vanilla pudding

2 cups reeses pieces

Mix together peanut butter and sugar.  Add the eggs, vanilla and pudding mix until completely combined.  Stir in Reeses pieces. 

Scoop out 1 tbsp balls and place on a lined baking sheet about 2 inches apart.  Bake at 350 for 14-16 minutes. 

These were easy to make and made a huge batch! They are a “thick” cookie.  Pretty tasty if you like peanut butter…which, who doesn’t?