Recipes

If you have recipes from last week's Tasters' Table that you would like to share, please email them to me at daviferrin@gmail.com and I will put them on the blog for all the sisters to enjoy!

Here is Jill Rudy's recipe.  She thinks the glaze is the best part!

Cookies from Zimbabwe

10 Tbs. butter

1/4 C. sugar

1 Tbs. lemon zest

1 tsp. ground nutmeg

1/4 C. honey

1 egg

1 C. finely grated raw sweet potato

2 1/2 C. flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Cream together butter and sugar.  Blend in lemon zest, nutmeg, honey, and egg.  Fold in sweet potato.

Sift flour, baking powder, baking soda, and salt.  Add to the first mixture and blend well.

Arrange cookie dough by rounded teaspoons on ungreased cookie sheet.

Bake at 350 degrees for 7-9 minutes.

Lemon Glaze

1 tsp. butter

1-2 tsp. lemon juice

1 1/2 C. powdered sugar

1 Tbs. water

Use wooden spoon to combine ingredients for glaze in glass container until smooth.

If needed, add more water drop by drop until glaze is easy to spread on cooled cookies.

If you have any favortie Thanksgiving/Holiday Recipes you would like to share please email them to me @bronkzo77@gmail.com and I'll post them on the blog.

Chocolate Chip Cheese Ball

Rated: Submitted By: Kim Photo By: MomTo6 Prep Time: 20 Minutes Ready In: 3 Hours 20 Minutes Servings: 32

"A sweet switch from the usual cheese ball. Cream cheese and butter are sweetened and blended with miniature chocolate chips, then rolled in chopped pecans."

Ingredients:

1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar 2 tablespoons brown sugar

1/4 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans

Directions:

1.	In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2.	Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3.	Roll the cheese ball in finely chopped pecans before serving.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 12/3/2012

Steel-cut oatmeal
Submitted by: Betty Roberts
Cooking will be done in a slow cooker, overnight, using steam. In a bowl that is smaller than the slow cooker and can sit inside the crock pot, put the following ingredients:




1 cup steel cut oats
4 cups milk
any OR all of the following extras:
apple slices or chunks
cinnamon
raisins
nuts
brown sugar
Then put in a band from a canning jar (or something similar) so the bowl of above ingredients does not set on the bottom of the slow cooker and so the water you'll be adding does not flow into the bowl of ingredients. Put water in the slow cooker around the bowl of ingredients. Put enough water (about half to 2/3 full) to create steam and last through the night.

Set the crock pot on low, go to bed and have sweet dreams knowing a delicious, warm breakfast will be ready for your family whenever they awaken and are ready to eat. Breakfast will be ready and waiting for them!

5 Sweet Thanksgiving Treats for the Kids

click on this link for the complete recipes:
http://www.dumpyourfrump.com/2011/11/16/5-sweet-thanksgiving-treats-for-the-kids/

 

Bowl of Bones for Halloween
So clever! Put marshmallows on either end of a pretzel stick and dip the whole thing in white chocolate!
Dessert Holiday _Halloween (from Pintrest)  :) 

 

 

Fresh Apple Cake
Submitted by Betty Roberts

Mix together: 4 C. peeled and diced apples
2 C. Sugar
Let set one hour. Stir occasionally.

Sift together: 3 C. flour
1/2 tsp. cinnamon 2 tsp. baking soda
1/2 tsp nutmeg 1/2 tsp salt

Add to flour mixture: 2 eggs 1 1/2 tsp vanilla
1/2 C. oil 1 C. chopped pecans
apple mixture from above

Mix well; bake 1 hour and 15 minutes in an angel food or other bunt cake pan at 350 degrees.

You can prepare the apples now by completing just the first step - - mix the apples and sugar - - and then freezing them. Later, when you want to make a fresh cake, thaw the frozen apple mixture and continue with the rest of the ingredients and directions. That way, while apples are plentiful (maybe even free from your neighbor) you can take advantage of them yet enjoy their freshness later in the fall or winter.

 

Cinnamon Caramel Corn with Pecans & White Chocolate - AKA Cinnamon Bun Popcorn

Submitted by Bev Chapman (who got it from a co-worker)

Recipe by Our Best Bites

Here is the link to the Recipe including pictures:

http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/

One hint for anyone who makes this. Pour your popped popcorn out into a wire basket with holes small enough that the popcorn can’t go through but un-popped kernels can. Then you won’t break your teeth!

PUMPKIN BUTTERSCOTCH COOKIES


http://family.go.com/food/recipe-an-793753-pumpkin-butterscotch-cookies-t/

"These sweet, moist cookies are an autumn treat. Equally perfect with a mug of hot cider or tucked into a lunch sack, my kids say they taste like pumpkin pie. I couldn't agree more--but thankfully, they are a whole lot easier to make." - Alison Needham

Hands-On Time: 10min

Cook Time: 30min

Ready In: 40min

 

Yield: 3 dozen cookies

Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup butter or 1 stick, softened
• 1 1/2 cup sugar
• 1 cup pumpkin puree
• 1 extra large egg
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Directions

1. Preheat oven to 350 degrees.
2. Sift together dry ingredients into a bowl. In a large mixing bowl, cream together butter and sugar until light and fluffy. Stir in pumpkin, egg and vanilla. Add dry ingredients to wet and mix to combine. Stir in butterscotch chips.
3. Drop by rounded tablespoons onto greased cookie sheets. Bake for 18 minutes, or until firm on the edges. Remove to a rack to cool completely.

Pretzel Pumpkins

http://www.butterwithasideofbread.com/2012/09/easy-pumpkin-pretzels.html

• 1 bag mini pretzels {you won't use the whole bag, only about 1/4}
• 1 bag M&M's candy, needing only the green ones {fun separating activity for kids!}
• orange food coloring, I used about 1/8th tsp of Wilton's gel colors
• 1 bag White Chocolate chips, melted slowly {directions below}
• 1 TBSP shortening, to thin out chocolate

First step is to melt the chocolate. I used 10 oz of baking chocolate squares, but you can use a bag of white chocolate chips- the process is still the same. Before you even put it in the microwave, add about 1 TBSP shortening. You need to thin out the chocolate prior to dunking the pretzels or else the chocolate will be so thick you won't even be able to tell it's a pretzel under there! Shortening is the ONLY thing that will do this- don't add water, butter, etc. Shortening!

Go slowly! White chocolate seizes easily, and you don't want to coat your pretzels with grainy chocolate, right? Go slowly and stir minimally. I put mine on for 1 minute, stirred gently, then put it in for an additional minute. When I took it out, the chocolate still looked solid. It wasn't! Add your orange coloring and stir gently, until it's nice and smooth.

Once you've dunked your pretzel, adding a nice coating, lay it out on a piece of wax paper. While it's still wet, take a green M&M and set it in the crook of the pretzel, on it's side. See? Now it's a cute little green stem.

 

Fruit Streusel Bars

Submitted by Jenny Watson

Dough

2 cups flour

1/2 cup sugar

1/2 tsp. baking powder

1/2 tsp. salt

1 cup softened butter

1 egg, beaten

Filling

4 cups fruit or berries

1/2 cup sugar

1/4 cup flour

(Choose 1 of the following fruit fillings)

1 tsp. cinnamon (apples, peaches, etc.)

1/2 tsp. Cardamom (berries)

1/2 tsp. nutmeg (rhubarb)

Icing (optional)

1-2 T. light cream or milk

1-2 cups powdered sugar

1 tsp. vanilla

Bars

Mix dry ingredients for dough first. Cut in butter and mix until mixture resembles coarse crumbs. Add egg and mix to moisten. Press half the mixture in bottom of lightly greased 9"X13" Pan. Set rest of dough mixture aside. Combine sugar, flour, and spice in a large bowl. Add fruit, mix, and arrange over bottom crust. Crumble the remaining dough over fruit. Bake at 350 degrees for 40 minutes and cool.

Icing (optional)

After bars have cooled, mix together the powdered sugar, milk or cream, and vanilla to form a glaze or icing. Drizzle across the top of the bars. Cut in to squares and serve.

 

Triple Berry Tiramisu

This triple berry tiramisu is the perfect dessert for those hot summer days. It's no-bake, yeah! Full of ripe fresh berries tucked into a lemony cream, yeah! And, it's served COLD, woohoo! Okay, so you do have to turn on the stove for like 5 minutes to make the syrup, but that's it as far as having to cooking anything for this dessert. This tiramisu is the perfect antidote for a sweltering hot summer day!

Triple Berry Tiramisu
Source: King Arthur website, Fresh Berry Tiramisu, Adapted
Printable Recipe
2-7ounce packages of ladyfinger cookies

SYRUP
Zest of 2 lemons, peeled in strips with a peeler
Juice of 2 lemons (1/3 to 1/2 cup lemon juice)
3/4 cup sugar
3/4 cup water
2 tablespoons Grand Marnier or orange juice (optional)

FILLING
1 pound mascarpone cheese
2 tablespoons lemon zest
1 cup whipping cream
1/2 cup confectioners’ sugar
2 quarts berries: raspberries, blueberries, strawberries or any combination you like

TO MAKE THE SYRUP: Combine all the syrup ingredients in a small pot and bring the mixture to a simmer, stirring occasionally until the sugar dissolves. Once the mixture is clear, remove the syrup from the heat, strain it, and allow it to cool.

TO MAKE THE FILLING: Place the mascarpone in a mixing bowl, and stir in the lemon zest. Add the whipping cream a third at a time, stirring between additions until the mixture is smooth and starts to thicken slightly. Stir in the confectioner’s sugar.

TO ASSEMBLE: Lightly spray a 9-inch square pan with cooking spray. Drop the ladyfingers one at a time, into the cooled lemon syrup. Be sure to flip them over to coat both sides with the syrup. Do not over soak the ladyfingers or the tiramisu will be soggy. Fit as many ladyfingers into you pan as you need to cover the bottom of the pan, you may need to break a few to fit them in. Add a layer of your mixed fruit on top of the ladyfingers. Top the fruit with half of the cream mixture and add another layer of ladyfingers that have been dipped in the syrup. Spread the rest of the cream mixture on top of the lady fingers. Arrange the rest of the fruit on top. Chill the tiramisu for at least one hour before serving.

No Fat Ranch Dressing

Submitted by Alisha Despain
1 C Cottage Cheese
3-4 tsp Buttermilk Ranch Dressing packet
2-4 T Water
Blend ingredients in blender and enjoy as a dip or over salad.


Protein Shake/Green Smoothie
Submitted by Alisha Despain
1 C Raw Spinach
4 Ripe Strawberries (frozen can be used)
¼ C Blueberries
1 T Flaxseed (optional)
½ scoop Choc. Protein Powder
¼ C Oats
4-6 Ice cubes or 1 C crushed ice
½ C Water
Blend well in blender


Green Smoothie
Submitted by Alisha Despain
1 C Raw Spinach
1 C Pineapple juice
¼ tsp Ginger Root
1 C Mango (frozen)
4-6 Ice cubes or 1 C crushed ice
Blend in blender


Choc/Peanut Butter Protein Shake
Submitted by Alisha Despain

1 scoop of Protein Powder
1 heaping spoonful of Peanut Butter
1/8 C Oats
1 Banana
1 C of water or Milk
Ice cubes
Blend in blender



Tone it Up P.B. Protein Balls
Submitted by Alisha Despain
1 C Peanut Butter
1 C Honey
1 C Oats
1 C dried Apricots
1 C Sliced Almond
3 Scoops of Vanilla Protein Powder
Cinnamon to taste

Heat P.B. & Honey until runny. Stir in all ingredients and cool in fridge. Roll into bite sized balls.

 

 

recipe from www.sixsistersstuff.com

Grasshopper Chocolate Mint Cake Mix CookiesCookie bottom:
1 Devil's Food Cake Mix (I like the ones with pudding in the mix the best)
1/2 cup oil
2 eggs

Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely). Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes (don't cook any longer than that! You don't want them to be overdone!). Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional- I added about 8 drops to get the colors of green that I had)

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie- I have found that it works best to use the back of a spoon to spread the chocolate around.

*These little cookies are super rich! I think that if you didn't want them to be so rich, use a milk chocolate cake mix and milk chocolate chips.

 

 

Cinnamon Bear Popcorn

Submitted by Kim Bronk
Time: 30 minutes
Yield: about 15 servings
Recipe from Katherine Rose

24 C popped popcorn (1 C unpopped)
1 16oz bag cinnamon bears
1 C butter
1 1/2 C corn syrup
1 1/2 C sugar
1 tsp vanilla
4 C mini marchmallows
red food coloring

1. Pop up your popcorn.  Sprinkle it with just a bit of salt and set it aside.
2. Snip your cinnamon bears up with a pair of kitchen scissors.
3. In a medium sized sauce pan combine the butter, corn syrup and sugar.  Heat it over medium to a boil.  Reduce heat to low and cook for 5 minutes.
4. Remove it from the heat and add your vanilla, marshmallows and red food coloring. (you can add more food coloring for a darker pink)
5. Mix it all around to get everything melted in and combined.
6. Stir in the bears.
7. Add the mixture to your popped popcorn.  Stir it all around until well combined.
8.  ENJOY!!!

 

Buffalo Dip 

Great for Father's Day!!
Submitted by Kim Bronk

4 C. boiled shredded chicken breast (boil in chicken broth)
1/2 - 3/4 C. Franks Hot Sauce

Mix these together and layer in baking dish (9x13 or slightly smaller dish)

8 oz. cream cheese
1/2 C. Ranch dressing (could also use blue cheese dressing)

Mix together and spread on top of chicken

Shredded cheddar or Colby Jack cheese

Sprinkle of top and bake at 350F for about 15 min.  Long enough to be slightly bubbly - but not too long.

Eat with tortilla chips or crackers.

 

 

Patriotic Berry Trifle

 
Recipe courtesy of Sunny Anderson for Food Network Magazine
Prep Time: 35 min
8-10 servings

Ingredients1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced

DirectionsHeat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.


Barbecued Chinese Chicken Lettuce Wraps
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
4 servings

Ingredients
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Directions
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

 

Strawberry Shortcake Kabobs

Recipe found on pintrest.com ;)

Ingredients:
· 1 lemon pound cake
· 2 boxes strawberries
· White chocolate
· Kabob sticks
　
Cut the lemon into squares and cut the tops on the strawberries and placed them on the kabobs, alternating between pound cake and strawberries. Then melt the white chocolate. You can use a double boiler or in the microwave stirring every 30 seconds until it’s all melted. After the chocolate is melted poor it into a plastic bag, cut off the corner, and squeeze the chocolate all over the kabobs. Put in the fridge for about 30 minutes and the chocolate will harden and be ready for serving!

 

Slow-Cooker Chicken Tortilla Soup

(recipe found on Allrecipes.com)
Prep Time: 30 Minutes
Cook Time: 3-4 Hours on High
Ready In: 3-4 hours
Servings: 8
INGREDIENTS:
2-3 large chicken breasts, can be frozen (cut chicken up before serving)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (or 1 can of corn)
1 tablespoon chopped cilantro
1 can of white beans (optional)
DIRECTIONS:
Place all ingredients into a slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

 

Easter Story Cookies

Ingredients:
• Bible
• 1 c whole pecans
• 1 tsp. vinegar
• 3 egg whites
• pinch of salt
• 1 c granulated sugar
• 1 qt. or gal. size zipper bag
• wooden spoon
• tape Directions: 1. Preheat oven to 300 degrees.
2. Place pecans in ziploc bag and let kids beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read: John 19:1-3. Then
Pilate took Jesus and had him flogged. The soldiers twisted together a crown of thorns and put it on his
head. They clothed him in a purple robe and went up to him again and again, saying, "Hail, king of the
Jews!" And they struck him in
3. the face.
4. Let each child smell the vinegar. Add teaspoon of vinegar into the mixing bowl. Explain that when Jesus
was thirsty on the cross He was given vinegar to drink. Read John 19:28-30...Later, knowing that all was
now completed, and so that the Scripture would be fulfilled, Jesus said, "I am thirsty." A jar of wine
vinegar was there, so they soaked a sponge in it, put the sponge on a stalk of the hyssop plant, and
lifted it to Jesus' lips. When he had 5. received the drink,Jesus said,"It is finished." With that, he bowed his head and gave up his spirit. 6. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read
John 10:10-11. The thief comes only to steal and kill and destroy; I have come that they may have life,
and have it to the full. "I am the good shepherd. The good shepherd lays down his life for the sheep."
7. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own
sins. Read Luke 23:27 A large number of people followed Him, including women who mourned and wailed for
Him.
8. So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the
story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm
34:8--Taste and see that the Lord is good; blessed is the man who takes refuge in Him~and John 3:16--"For
God so loved the world that He gave His only begotten son, that whoever believeth in Him shall not perish
but have everlasting life."
9. Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color
white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah
1:18--"Come now, let us reason together," says the Lord. "Though your sins are like scarlet, they shall
be as white as snow; though they are red as crimson, they shall be like wool." And John 3:1-3 Now there
was a man of the Pharisees named Nicodemus, a member of the Jewish ruling council. He came to Jesus at
night and said, "Rabbi, we know you are a teacher who has come from God, for no one could perform the
miraculous signs you are doing if God were not with him." In reply Jesus declared, "I tell you the truth,
no one can see the kingdom of God unless he is born again."
10. Fold in broken nuts.
11. Line cookie sheet with waxed paper. Drop mixture by spoonfuls onto waxed paper.
12. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60 As
evening approached, there came a rich man from Arimathea, named Joseph, who had himself become a disciple
of Jesus. Going to Pilate, he asked for Jesus' body, and Pilate ordered that it be given to him. Joseph
took the body, wrapped it in clean linen cloth, and placed it in his own new tomb that he had cut out of
rock. He rolled a big
13. stone in front of the entrance to the tomb and went away.
14. Place the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape
and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66 "Take a guard," Pilate
answered. "Go, make the tomb as secure as you know how." So they went and made the tomb secure by putting
a seal on the stone and posting a guard.
15. GO TO BED. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers
were in despair when the tomb was sealed. Read John 16:20 "I tell you the truth, you will weep and mourn
while the world rejoices. You will grieve, buy your grief will turn to joy." And John 16:22 "So with you~
Now is your time of grief, but I will see you again and you will rejoice, and no one will take away your
joy."
16. On Easter morning, open the oven and remove the cookies. Take a bite. Notice~the cookies are hollow.
17. On the first Easter Jesus' followers were amazed to find the tomb open and empty.
18. Read Matthew 28:1-9 After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other
Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from
heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning,
and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead
men. The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was
crucified. He is not here; He has risen, just as He said. Come and see the place where He lay. Then go
quickly and tell His disciples: "He has risen from the dead and is going ahead of you into Galilee. There
you will see Him. Now I have told you." So the women hurried away from the tomb, afraid yet filled with
joy, and ran to tell His disciples. Suddenly Jesus met them, "Greetings," He said. They came to Him,
clasped his feet and worshipped Him.

This is perfect for those of us with just one or two in the house these days, & hate to make a huge cake. This way you can make 1,2,3,or as many as you need.

3, 2, 1 CAKE
These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!

INGREDIENTS:

1 box Angel Food Cake Mix

1 box Cake Mix - Any Flavor

2 Tbsp Water

Makes 1 serving.

DIRECTIONS:

In a ziploc bag, combine the two cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the cake mix combination and

mix it

with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!

KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.

Helpful Tips:

This recipe is called 3, 2, 1 Cake because all you need
to remember is

"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"

TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!

NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that 'zip locks' or 'self-seals', or a
container that seals tightly, shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.

Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it. So, if, anyone is allergic to egg whites, you can NOT
serve this recipe.

NOTE: Write the recipe on the bag or write it on a small index card and drop it into the bag for later reference. Also a good idea if you have kids that want a snack, but you don't want to bake a whole cake.

Snickerdoodle Chex® Mix (Gluten Free)
bettycrocker.com

PREP TIME 15 Min
TOTAL TIME 15 Min
SERVINGS 16

Ingredients

1/4 cup sugar

1 teaspoon ground cinnamon

2 cups Cinnamon Chex® cereal

2 cups Chocolate Chex® cereal

4 cups popped popcorn

¼ cup butter or margarine

In a small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.

















In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container

Expert Tips Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

The cinnamon and sugar mixture blends in more evenly when it's sprinkled on the cereal mixture a half at a time.




Pumpkin Bars
2 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
4 eggs
2 c. pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 c. vegetable oil
Mix all ingredients well. Spray cookie sheet with non stick spray. Pour batter on cookie sheet. Bake at 350 degrees for 25-30 minutes. Let cool and frost.

Frosting
(8-oz) cream cheese
1/2 c. margarine
1 tsp. vanilla
1 - 1b. powdered sugar