Fruity Pebble Cookies

 I am always excited to try new cookie recipes.  My almost two-year-old LOVES to "help Mom" more than my other kids ever did.  Recipes like this make it super easy for him to help me without stressing me out to the max.  We both had a fun time making these and they tasted yummy to boot!

Fruity Pebble Cookies

1 box Funfetti Cake mix (I actually had a rainbow chip mix with pudding, so I used that)
2 eggs
⅓ cup oil
1 cup Fruity Pebble Cereal

Preheat oven 350.  Mix all ingredients together gently until combined.  I oil my hands and roll the dough in balls and place on cookie sheet.  Bake about 8-10 minutes.
See it doesn't get any easier!!

Recipe Source:  Life With the Crust Cut Off

Cheerio Bars

I am definitely not mom-of-the-year material.  It is a RARE occasion when I have an after school snack ready and waiting for my kiddo when he gets off the bus.  Here is my one attempt in many months to do so!  

Both the boys LOVED these, and they took minutes to make.  I can do this again ;)

Cheerio Bars

1/2 cup crunchy natural peanut butter, well-stirred
1/2 cup honey
3 cups toasted whole grain oats cereal (Cheerios)

Line an 8 x 8 inch square pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.

Stir in cereal until evenly coated. Pour mixture into prepared pan, cover with parchment, and press firmly. (Edited to add: A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). Chill in the refrigerator for 1 hour. Cut into bars. Store individually wrapped in the refrigerator.

Recipe Source:  Healthy Food For Living

Chocolate Peanut Butter Preztel "Buckeye" Bites

My husband went to THE Ohio State for dental school.  In our years there, we got season tickets to the football game EVERY YEAR.  Ohio State=Football...in fact, Ohio=football!  It's hard to get out of the house on a Saturday in the fall and not run into hundreds of people dressed in scarlet and gray.

Anyhow, now we live on the other end of the country, and miss the atmosphere of the stadium so much.  We never miss a game, still wave our flag proudly outside our home, and don our apparel each Saturday.  We had some friends over for the game this last Saturday and wanted them to have some game day treats.  I opted out of the traditional Buckeyes (although extremely delicious) when I saw this recipe.  I'm a sucker for salty+sweet snacks.  And come on...a Buckeye sandwiched in a pretzel?!  Heaven :)  

To be honest, my 6-year old made these for us and did a FABULOUS job :)

Chocolate Peanut Butter Preztel "Buckeye" Bites


1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Recipe Source:  Sweet Pea's Kitchen

Lunch Lady Peanut Butter Bars

You know those foods that just take you back to childhood?  I'm talking Otter Pops, Mac 'n Cheese, Koolaid, and the old PB&J?!  These bars fit right into that category for me.  I was always so excited when these babies were on the menu at school.  So good!

My hubby does have a rule when it comes to these...they must have a layer of crunchy PB between the bar and chocolate layers.  I highly recommend it!  Here is one other version of these bars from my Mother-in-Law that are always a fav!

Lunch Lady Peanut Butter Bars

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1  1/2 cups peanut butter, chunky or smooth
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats
optional: an extra 3/4 cup peanut butter, see notes in recipe below

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough into prepared pan into a flat layer.  Bake for about 10-12 minutes, but up to 15-20.  I’ve noticed that baking time can greatly differ depending on elevation, product brands (especially the peanut butter) etc.  The center should be puffed and set, but still soft.  The one thing you don’t want to do is overbake them.  So just keep an eye on them.

While crust is baking, prepare frosting.  Whisk together powdered sugar, cocoa powder and salt.  Add butter (make sure it’s soft!), boiling water, and vanilla.  Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting.  Let cool (or leave slightly warm) and cut into squares to serve.  If also desired (and what’s not to be desired here?) serve with vanilla ice cream and hot fudge.  

Recipe Source:  Our Best Bites

Peanut Butter Pretzel Chocolate Granola Bars

Some of the greatest recipes I have ever made are from ward cookbooks (and maybe a few flops have come from there as well :)  There are some wonderful family recipes shared in these books, and I am very thankful these folks that share are willing to do so!  These are seriously easy...under 10 minutes to make, and I definitely prefer them over the store bought variety.  The boys gobbled these up quick, and we quickly made the second variety shared in my cookbook for a s'mores granola bar (which I'll post another day)!!

Peanut Butter Pretzel Chocolate Granola Bars

1/2 c. butter
1/2 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 tsp. vanilla
4 c. old fashioned oats
1 c. rice krispies
1-1/2 c. chopped pretzels
1/2 c. mini chocolate chips

In a large bowl, combine oats, rice krispies, and pretzels.  Sed aside.  Mix butter, sugar, and honey in a saucepan and bring to a boil.  Boil 2 minutes.  Stir in peanut butter and vanilla.  Add oatmeal mixture.  Stir well and then press into a 9x13 pan.  Sprinkle with mini chocolate chips and firmly press down.  Let cool and cut into bars.  Wrap individually in plastic wrap and place in gallon size ziploc bag to store.  Yield: about 24.  

Recipe Source:  Rattlesnake Mountain Ward Cookbook via Angie Thomas

Pumpkin Spice Buddies

Welp...here is yet another fall-time treat!  This variation of the tradition Muddy Buddy is perfect for any occasion...I just have been snacking on these yummy little snacks while I get caught up on my latest Netflix flick :)  They are tasty, but I will throw out there that I still think the original peanut butter/chocolate version will always be my favorite!


Pumpkin Spice Buddies

1 box (13.5 oz) Cinnamon Chex® Cereal
1½ cups white chocolate chips
1 cup dried unsweetened cranberries
1 cup roasted and salted pumpkin seeds
2 teaspoon pumpkin pie spice
½ cup powdered sugar, divided

In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds. Set aside.
In a double broiler or microvave carefully melt the white choocolate. Add the pumpkin pie spice until fully incorporated.

Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds are all covered evenly.

Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.

Lay on a baking sheet to dry. Store in airtight container.

Recipe Source:  The Recipe Critic

Peanut Butter and Jam Bars

I am sharing this recipe over at Kiki and Company this week...go check out her adorable lunch box notes to go along with the back-to-school theme!  

My eldest son is just days away from starting ALL DAY kindergarten.  This is so not fair...they need to break me in slowly with the half-day stuff I grew up with!  In any case, life is gonna be different and now school schedules are going to rule my life, vacations, etc. for the next who knows how many years by the time I finish having kids!  

So, with that said...I've always wanted to be a cool mom that has awesome after-school snacks for the kiddos, sometimes healthy and sometimes a sweet treat awaiting my little men when they arrive home.  When I came across this recipe a few years ago, I knew I needed to tuck it away for just this occasion.  It is a treat that just SCREAMS after-school snack :)

Peanut Butter and Jam Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

1/2 cup peanut butter chips

Topping:

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting (I used whipped)

1 tablespoon milk

1/4 cup creamy peanut butter

1/4 cup seedless raspberry or strawberry jam

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.

In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.  I like these better cold, straight out of the refrigerator!

Recipe Source:  Betty Crocker

Happy School Days!  What do you give your kids for after-school snacks...I'm open to suggestion :)

britni

http://myrecipeboxx.blogspot.com/

Aunt Annie's Style Pretzels

My son and I used to have the tradition of going to Sam's Club on a weekly basis (it was right behind our condo) and after we shopped, we would ALWAYS get a cinnamon sugar pretzel to share.  Since we moved to our current place, the nearest Sam's Club is 3 hours away...let's just say it isn't a weekly tradition anymore!  We have a Costco about 30 minutes away, but they only have churros...which my son likes but always mentions he misses the pretzels.  Granted, I could go into the mall and grab one every now and again, but dragging my small children into the mall for just a pretzel seems silly.

So today for our summertime activity, we made our own soft pretzels.  I must say, these turned out much better than any other recipe I have tried. Give them a try, SOON!  

Aunt Annie's Style Pretzels


Makes 12 pretzels

1 3/4 c. + 2 Tbsp. warm water
1 Tbsp. + 1 1/2 tsp. yeast
5 2/3 c. All-purpose flour
1 1/3 c. powdered sugar
2 1/4 tsp. salt
1 Tbsp. vegetable oil

Bath:
4 cups warm water
1/2 c. baking soda

Cinnamon Sugar:

1 c. granulated sugar
1 Tbsp. + 1 tsp. cinnamon
or

Pretzel Salt

Dissolve the yeast in the warm water. Let is sit for a few minutes. In the Kitchenaid, with a paddle, combine the flour, powdered sugar, and salt in a large mixing bowl. Switch to a dough hook and add water with yeast and vegetable oil. Mix for 5 minutes on medium-low speed. Dough will be nice and smooth when done.

Place dough ball in an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise in a warm place for about 45 minutes, or until double in size.

When dough has risen, preheat oven to 425 degrees.

Make a bath for the pretzels by combining 4 cups warm water with the baking soda. Stir until soda is mostly dissolved.

Remove the dough from the bowl and divide it into 12 even portions. Roll each portion on a flat, non-floured surface until it is about 2 1/2 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle. Holding the pinched ends, dip each pretzel into the bath solution. Blot pretzel on a paper towel to remove excess liquid.

Arrange pretzels on a baking sheet that is either lined with a Silpat mat, parchment paper, or sprayed with Pam. If you want salted pretzels sprinkle with Kosher or Pretzel salt.

Bake the pretzels for 4 minutes, then turn the baking sheet around, and cook for another 5 minutes.  For cinnamon sugar pretzels, immediately brush them with butter, and coat them in the cinnamon sugar mixture.

Recipe Source:  See Jane In the Kitchen 

S'mores Brownies

Have you made s'mores yet this summer?!  We have definitely had our fair share.  My son makes me cook them up even in the wintertime, they are definitely his favorite treat.  That's why I knew these brownies were right up his ally!  

These are super simple to make and will give any s'mores lover a good alternative to lighting up the campfire to get their favorite treat.  Enjoy!

S'mores Brownies

1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix (or family size of another brand)
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
6 graham crackers, broken into small pieces
2 giant size chocolate bars (about 10-12 oz. total) coarsely chopped


Heat oven to 350°F .  Cook brownies for 15 minutes.  While cooking, combine graham cracker pieces, chocolate and marshmallows into a large bowl.  Remove brownies from oven and sprinkle graham mixture over top.  Cook for additional 15-20 minutes or until toothpick inserted into middle comes out clean.  Let cool completely before cutting and serving.

Recipe Source:  Adapted from Betty Crocker

britni

Oreo Peppermint Truffle

Alright...so I'm on a little obsessed with truffles lately!  They are a cute way to fill up your Christmas goody plate and everyone loves them :)

The ladies at my hubby's office said that these have been their favorite thus far that I have brought in this year.  I would have to agree!  Chocolate and peppermint is one of those combos that just reminds everyone of Christmas.  Make these...they are easy, and they are loved by all!

Oreo Peppermint Truffles

1 (1lb) pkg Oreo cookies
8 ounces cream cheese1 
(16 ounce) package baking chocolate (I used white almond bark)
2-3 peppermint candy canes, crushed
vegetable shortening (per instructions on almond bark...mine said 1 Tbsp)

Place Oreos in the food processor & pulse until roughly chopped.  Add cream cheese and process until completely combined.Line baking pan with parchment paper.  Roll into ball and place on paper.  Place in freezer until firm (15 or 20 minutes is plenty).Melt chocolate according to directions on package (add the shortening suggested for dipping).  Dip balls into chocolate to cover completely (I used a toothpick), place back on paper.  Quickly sprinkle with crushed candy canes.Let chocolate set and serve.  Keep refrigerated.

Cookie Dough Truffles

I am excited to show you all the yummy Christmas goodies I've been working on!  My husband's family loves to give away goodie treats to their neighbors, and if that's your kind of thing...here are some ideas to fill those up!  

These truffles are very good and are eggless, so no worries about getting sick from eating raw cookie dough :)

Cookie Dough Truffles

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe Source: Taste of Home

Fall Mix Popcorn

I love making seasonal popcorns and almond barks! If you will recall, last year I shared this Halloween bark with you, and this year...here's the popcorn! There are so many variations, so not really a recipe here...just an idea for you to let your creative juices loose :)



Fall Mix Popcorn

1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn
12 oz. Plain Vanilla Candy Melts, such as Wilton (or almond bark, or white chocolate candy coating)
1 1/3 cups pretzel squares or sticks, broken into pieces
1 12 oz. bag plain Milk Chocolate M&Ms or Mini M&Ms (for Bunny Bait use pastel M&Ms)
1/2 cup peanuts
about 1 cup candy corns

Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces, peanuts, candy corns, and M&Ms.

Melt Vanilla Candy Melts in a microwave safe bowl on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden). Pour mixture into a single layer onto wax paper. Allow to cool and harden, then gently break into pieces and store in an airtight container.

Candy Corn Pretzel Snacks

I love cute Halloween treats.  The best kind are the ones that kiddos can help out with.  I must tell you that my 4 year old made these from start to finish by himself (everything but putting them in and taking them out of the oven, of course :)

They are tasty and delicious for all ages.


Candy Corn Pretzel Snacks

1 bag waffle style pretzels
1 bag Hersheys Hugs
1 bag candy corns

Heat your oven to 350 degrees. Spread waffle pretzels over cookie sheet. Place Hug over each pretzel. Place in oven for 2.5 to 3 minutes....NO LONGER! Press candy corn into center and let cool.

Yogurt Covered Blueberries

Aren't those berries just yummy looking?!  That's what I thought as I was picking them :)


Continuing on with my blueberry frenzy, here is a simple, and even healthy, way to enjoy your berries.  No complicated recipe here, just plain and simple....and delicious :)

Yogurt Covered Blueberries


Simply cover your blueberries in any desired flavored yogurt (I had some Yoplai strawberry and peach flavors on hand) using a toothpick.  Place on a cookie sheet covered with wax paper.  Freeze for a few hours, then transfer berries to a ziplock bag to keep in freezer.


I take my mine out of the freezer, let them sit for only a minute or two, and they are perfect.  Throw them in with some granola or just eat them as is....YUMMY!

Pizza Quesadillas

Here's a recipe I shared on over at Kiki and Company a few weeks back, check her site out this month, there are so many fun ideas for having fun with your kids in the sun!





I was thinking of kid lunches in the summertime. I am so tired of making Mac and Cheese and hot dogs, so we switched things up a bit this week with this twist on the quesadilla. My boys loved them, my brothers, and lets just say I ate a few as well The boys love lunches that they are able to help put together. This one definitely was kiddo friendly!




Pizza Quesadillas

8 flour tortillas
8 ounces of shredded mozzarella cheese
1/3 lb pepperoni
1 16-ounce jar of pizza sauce
Optional: 1 6-ounce can of sliced black olives, 1 cup of sliced cremini mushrooms

Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer on a paper towel to drain.

Brush each tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).

Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).

Pre-heat a medium cast-iron skilled over medium heat. Lay quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy. Slice into quarters and serve with a little bowl of pizza dipping sauce.

Recipe Source: Snixy Kitchen

Peanut Butter S'mores Bars

Oh my.  These little babies are complete heaven!  As they cooked, the marshmallow fluff leaked out the top and got a little toasted, the chocolate and pb got all gooey, and the crust complimented it all very well!  

These are perfect for your next get together, I served them last night at a party and left with 2 empty plates ;)

Peanut Butter S'mores Bars

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup graham cracker crumbs
16 peanut butter cups, regular size
1 1/2 cups marshmallow fluff*

*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. As long as you have enough to cover the PB cups, you’re good to go.

Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

*Originally I said the bars needed to cool for 8 hours, but after making them again I’ve realized they’re ready to go after only about 2.

Recipe Source:  The Sweet Life

Watermelon Lemonade Popsicles

We have had a few yummy melons this past week and I thought we'd transform one of them into a popsicle.  Let me tell you, the results are awesome!  With the tang from the lemonade, it is a perfect summertime treat :)  Give these a try soon.

Watermelon Lemonade Popsicles

2 cups (packed) finely chopped seeded watermelon

3/4 cup frozen lemonade concentrate, thawed
3 tablespoons sugar
1 pinch salt

Combine all ingredients in blender or food processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

Recipe Source:  cdkitchen

Happy Summer!

Rootbeer Float on a Stick

When I think summer treats, I think of cool refreshing slushies/snowcones/popsicles.  I have recently come a few new treats that I couldn't pass up.  This sweet treat has minimal ingredients and taste phenomenal on a hot day (or any day for that matter)!  One of these days I'll get around to buying some popsicle molds, but in the meantime Dixie Cups and popsicle sticks have been working just fine for these tasty treats :)

Here's a popsicle take on a rootbeer float.  These seriously taste just like a rootbeer float and can be ready in your freezer for whenever a craving hits.  

Rootbeer Float on a Stick

1 12oz. root beer or 1 1/2 cups
1/2 cup sweetened condensed milk

Mix root beer and sweetened condensed milk together with a whisk. If it gets to foamy set it in the fridge for a bit to settle down. Pour into popsicle molds. I prefer dixie cups and popsicle sticks. I let the popsicles set up(about an hour) before I insert the sticks.

Want a layered look?  It takes more time, but looks prettier.  I got too impatient and they mixed together :)

The root beer mixture is the same. Pour into your cups or molds about 1/3 of the way. Freeze for about an hour.

For the cream layer mix together
1/3 cup whole milk
1 Tablespoon sweetened condensed milk
1/4 teaspoon vanilla

Pour that in even amounts into your molds and freeze another hour. Then top off with remaining root beer mixture. Freeze again but don't forget to insert your sticks once that top layer has gotten firm. 

Recipe Source:  Smile Monster