Easy Autumn Apple Cereal Bars

Easy Autumn Apple Cereal Bars

Bars
2 cups Whole Grain Total or Raisin Bran cereal, crushed fine
1 1/4 cups packed brown sugar 
1/2 cup canola oil 
1/4 cup fat-free (skim) milk
1 egg 
1 3/4 cups Gold Medal® all-purpose flour 
1 1/2 teaspoons ground cinnamon 
1 teaspoon baking soda 
1/4 teaspoon salt 
2 medium apples, peeled, very finely chopped or grated (about 1 1/2 cups) 
1/2 cup raisins 

Glaze
3/4 cup powdered sugar 
1/4 teaspoon ground cinnamon 
1 to 2 tablespoons apple Cider or milk 

OR

Cream Cheese Frosting
Blend 4 oz of room temperature cream cheese with 1 1/2-2 cups of Powdered sugar until smooth. Frost


Directions

Preheat oven to 350°F. 

Lightly Spray a 9x13 pan with cooking spray. 

In large bowl, mix brown sugar, oil, milk and egg. Stir in the crushed cereal, flour, cinnamon, baking soda and salt. Stir in apples and raisins, then spread evenly in pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, stir together all glaze ingredients until smooth and thin enough to drizzle. Drizzle over the bars. Or frost with Cream Cheese Frosting, dust lightly with cinnamon prior to serving.

Read more: GroceryBudget101.com- - Autumn Apple Cereal Bars | Homemade Apple Recipes http://www.grocerybudget101.com/content.php/688-easy-autumn-cereal-bars#ixzz3A8JAvPug

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Easy Homemade Apple Fritters

Easy Homemade Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

https://www.facebook.com/Budget101com/photos/a.186915885118.168014.186879680118/10151890854175119/?type=1
**B101 Member Karen Shared**

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Deep-Fried Cheesecake-Stuffed Strawberries

Deep-Fried Cheesecake-Stuffed Strawberries

Deep-Fried Cheesecake-Stuffed Strawberries

• 
  
• 1 lb strawberries, generously hulled
• 8 oz. cream cheese, softened
• 1/2 c. plus 1 tbsp confectioner’s sugar, plus more to dust
• 1 tsp vanilla extract
• 1 c. self-rising flour
• 6 oz. beer (one used Dogfish Head’s Tweason’ale, which already has a hint of strawberry)
• oil to fry

Combine cream cheese, 1/2 c. confectioner’s sugar and vanilla extract with a hand mixer until smooth, and pipe into hollows left from hulling the strawberries. (I use a huller that resembles a tiny melon baller with teeth! It’s great for saving the stem end of tomatoes, too.) 

Refrigerate for an hour or more. (You could also stick them in the freezer for 15-20 minutes, but don’t forget them in there!) 

In another bowl, combine self-rising flour, 1 tbsp. confectioner’s sugar and one half (6 oz.) of a can or bottle of beer, whisking together until smooth. 

Heat oil in a deep fryer, or several inches of oil in a deep pan on the stove, to 350°F. 

Coat each stuffed berry well with the beer batter before dropping into the hot oil, and cook until just lightly golden brown.

- See more at: http://forkable.net/2013/07/02/deep-fried-cheesecake-stuffed-strawberries/#sthash.rbL9SvI1.dpuf 

http://forkable.net/2013/07/02/deep-fried-cheesecake-stuffed-strawberries/

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Summer Campfire Treat

Try this at your BBQ's this weekend: 

Waffle cones (or sugar cones) with (mini) marshmallows, chocolate chips, bananas (sliced), and strawberries (sliced). 

Wrap in tinfoil and throw on the fire (above, not IN) or under the grill top. 

DELISH!

original facebook posting

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Brownie cupcakes with peanut butter Oreo centers!

Brownie cupcakes with peanut butter Oreo centers!

Ingredients:
Oreos
Peanut Butter
Box of Brownie Mix
 

-Preheat oven to 350 degrees Fahrenheit
-Take two oreos and stack them with peanut butter (A layer in the middle and on top).
-Place the stack in a cupcake liner.
-Place liners in a muffin tin.
-Make brownie mix according to box
-Pour brownie mix over cookie stack
-Bake for 20 minutes or until cooked
-Pull out of the oven and let cool
-Enjoy!

copied from facebook

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Homemade Snickers Bars Recipe

Homemade Snickers Bars Recipe

Ingredients:

• 24 oz of chocolate for coating
• 2 oz butter
• 1/4 cup condensed milk
• 7 oz Marshmallow Creme (marshmallow fluff)
• 14 oz caramel candy
• 1/3 cup peanut butter
• 14 oz of whole peanuts
• 10 oz chocolate for background
• 1 tablespoon of water and 4 tablespoons more

Preparation:

1. Prepare a plate size 9 x 13 inches. covered with foil.
2. Dissolve the chocolate (10 oz) in a water bath and poured onto the mold surface and also extended.
3. Then put in the fridge for a few minutes.
4. Then melt marshmallows with a tablespoon of water in a water bath.
5. When the marshmallow is melted add the butter. Allow time for the butter to melt and pour condensed milk. Cook the mixture until a thick paste without lumps simmer 4 minutes.
6.  Remove from heat and add peanut butter.
7. Pour the mixture over the chocolate and put back in the refrigerator.
8. Heat the caramel in the microwave or a double boiler with a few tablespoons of water (about 4).
9. Then add peanuts and mix.
10. Pour mixture over marshmallow layer and spread well.
11. Cool a few minutes and then cut into equal rectangles.
12. Dipped in melted chocolate…let drain on rack.
13. And voila Snickers are ready to be enjoyed…
14. It can be stored in a closed vessel for more than a week.

Click for recipe and photos.

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Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars

Ingredients

For the cookie dough filling
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 14-ounce can sweetened condensed milk
• 2 cups mini chocolate chips


For the Ganache
1 cup semi-sweet chocolate chips
¼ cup heavy cream

Optional (Original) Topping:
1 c. creamy peanut butter
2/3 c. milk chocolate chips

 

Instructions

1. Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
2. In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
3. With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
4. Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
5. Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
6. The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream. [For optional topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.]
7. Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
8. When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.

Click for recipe and photos.

 Original recipe and photos.

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3 Ingredient Oatmeal Cookies

3 (three) Ingredient Oatmeal Cookies

 

 

ingredients:

• 2 ripe bananas (mashed)
• 1 cup quick-cooking oats (uncooked)
• 1/4 cup raisins, coconut, chopped nuts or chocolate chips

directions:

• Heat oven to 350*
• In a bowl, combine mashed bananas, oats & your add-in  ingredient.
• Spoon tablespoons of mixture onto cookie sheet.
• Bake 15 minutes or until edges are brown.

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Apple Cinnamon Bread

Apple Cinnamon Bread!

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

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Skinny Shake

Dessert YUM!! [Some people think] this tastes Just like a Wendy's Frosty!

Skinny Shake:

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana

Blend.

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37 CALORIE BROWNIES!!! NO JOKE!!!

✿♥✿ 37 CALORIE BROWNIES!!! NO JOKE!!! ✿♥✿

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)--You can also use Agave Nectar
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x 8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. MMMMMM.......

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Homemade Krispy Kremes

Homemade Krispy Kremes

— Yes, this is the actual recipe!

 

Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See note below)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water, or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.


Recipe via "Now You're Cook'in"

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Turtle Fudge

Turtle Fudge

Makes 25-36 “fudge size” pieces

• 2 cups high-quality semi-sweet chocolate morsels
• 1 cup high quality milk chocolate morsels (or you can use 3 cups of semi-sweet total, and omit the milk choc, but the milk chocolate adds an amazing flavor)
• 1 – 14 oz. can of sweetened condensed milk (I use Eagle Brand)
• 3.5 oz marshmallow cream (half of a jar, just eyeball it)
• 1 teaspoon vanilla extract
• 30 unwrapped caramels, a little over 8 oz.
• about 2 cups whole or chopped pecans (whole pecans are pictured in photo)
• Non-stick spray

Directions:
Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with parchment like I do. Make sure that you go up the sides with your parchment as well, so that later you can pull it up and remove your fudge easily. Set aside.
In a large saucepan, combine all chocolate chips, add 3/4 can of sweetened condensed milk over medium-low heat (about 10-15 mins). Stir constantly until smooth. Remove from heat and add vanilla, stir. Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. Pour 1/2 of the mixture into prepared pan, doesn’t have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove (make sure stove is off)
Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge. Don’t press them too far in, you want to see them later when you cut your fudge. (Also, you only want only a single layer of pecans, if you double them up, the fudge won’t hold together.) Place pan in refrigerator (or freezer) to set up. About 10-15 minutes.
In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can) Heat on low and stir until melted and smooth. Pour most of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later. Place in refrigerator for 15 mins to set up. (or freezer)
Re-heat reserved 1/2 of your chocolate and stir until smooth again. Pour/Spread over caramel layer. Place in fridge to set for 5 minutes.
Re-melt your leftover caramel on the stove and drizzle it over the top of your fudge. Refrigerate for at least 2 hours before cutting, slice into even squares and devour immediately. ENJOY my friends!

For original recipe and Niki’s TIPS! please visit the website here.

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Braided Nutella Bread

 

Making a delicious desert is so hard because you are tempted to eat it before you actually finish the product. Take this test of patience and skill, in order to enjoy a slice of delicious chocolate bread. It’s a lot easier to make than it looks and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have:

• two and a half (2 1/2) cups of all purpose flour;
• a half (1/2) of teaspoon of yeast;
• a (1) cup of water;
• a (1) teaspoon of salt;
• a (1) tablespoon of sugar;
• some Nutella;
• cornmeal;
• one (1) egg;

Start by dissolving yeast with a quarter of a cup filled water, poured into a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.

Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.

Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.

The next step is to place another roll off dough (Nutella free) on top. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.

By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. Before placing the dough in, brush it with some egg wash. Then, bake at this temperature for about 20 minutes. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

http://www.goodshomedesign.com/braided-nutella-bread/

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REESE'S PEANUT BUTTER BARK

REESE'S PEANUT BUTTER BARK

-- Seriously good! Seriously easy!
NO BAKING!

2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
1-2/3 cups REESE'S Peanut Butter Chips
1 tablespoon shortening
1/2 cup roasted peanuts or toasted almonds

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts/almonds.

4. Alternately, spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

*While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

hersheys.com

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Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

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Apple-Cream Cheese Coffee Cake

Apple-Cream Cheese Coffee Cake

1 package (8 oz.) cream cheese
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
2 cups Original Bisquick® mix
1 package (3 oz.) cream cheese
1/4 cup firm butter or margarine
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (21 oz.) apple pie filling
1/4 cup chopped walnuts


Heat oven to 425°F. Lightly grease cookie sheet.

In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.

In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.

Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips.

In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.

Bake 12 to 15 minutes or until golden brown. Cool 10 minutes.

Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts.

Store in refrigerator.

Makes 10 servings

http://www.bettycrocker.com/recipes/apple-cream-cheese-coffee-cake/f19e635c-3623-4f88-9152-8fcdb1bb6260?p=1

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