Friday, October 26, 2012

Snicker Doodle Muffins



 


SNICKER DOODLE MUFFINS
Courtesy of Your Cup of Cake.

  • 2 cups flour
  • ¾ tsp baking soda
  • ¾ tsp cream of tartar
  • 1/3 tsp salt
  • ½ cups butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 ½ tsp vanilla extract
  • ½ cup sugar
  • 1 tsp cinnamon
 
Preheat oven to 375 degrees. Mix dry ingredients. In a separate bowl, combine butter, sugar, eggs, milk and vanilla, blend well. Combine dry and wet ingredients, do not over mix. Spoon batter into greased muffin tins or muffin cups. Mix cinnamon and ½ cup sugar (I do not use the whole amount because it makes a big mess and just falls off.) and spoon over tops of muffins. Bake 10-20 minutes or until a toothpick comes out clean.
 

Thursday, October 25, 2012

Chewy Peanut Butter Chocolate Chip Granola Bars




Combine crispy rice, oats, wheat germ and coconut.


Combine honey, brown sugar and salt in a saucepan over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla. Pour into dry ingredients and mix thoroughly.


Let cool for 5 minutes.


Add chocolate chips.


Pat into greased 13x9 inch pan and cool completely before cutting.


CHEWY PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS
  • 2-1/2 c. crispy rice cereal
  • 1-3/4 c. rolled oats
  • 1/4 c. wheat germ
  • 1/2 c. flaked coconut
  • 1/2 c. honey
  • 1/2 c. brown sugar
  • 1/4 t. salt
  • 2/3 c. peanut butter
  • 1 t. vanilla
  • 1/2 c. mini chocolate chips
Combine first 4 dry ingredients in a bowl. In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well. Let cool for 5-10 minutes before mixing in the chocolate chips. Press into a greased 9×13 pan and let cool before cutting into bars.

Sunday, October 21, 2012

Nacho Cheese, Not The Fake Kind!






Nacho Cheese
•8 ozs. Sharp Cheddar Cheese
•1 cup evaporated milk
•1 T. Cornstarch
•2 T. Hot sauce like Frank's
•1 (4 oz.) can green chilies

Grate cheese on the large holes of a box grater. Toss with cornstarch. In a saucepan combine cheese mixed with cornstarch, evaporated milk and hot sauce. Cook on low heat, stirring constantly until melted and thickened, about 5 minutes. Pour in entire can of chilies, juice and all. Stir and serve. Yum!

 
  

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