Edible Indian Corn

I have been trying to find more fun foods for KaCe to take to snack at school.  This was too cute to pass up.  I found this at familyfun.com.

Ingredients

• 4 tablespoons of butter
• 4 cups of mini marshmallows
• 5 cups of puffed corn cereal
• 1 1/3 cups diced dried fruit (we used raisins, papaya, cranberries, and apricots)
• Popsicle sticks
• Fruit leather

Instructions

1. In a large pot, melt butter and mini marshmallows over low heat (about 5 minutes).
2. Remove the mixture from the stove and use a wooden spoon to stir in puffed corn cereal and diced dried fruit. Allow the mixture to cool for about 10 minutes.
3. Using buttered hands, shape each treat by pressing 1/3 cup of the mixture around a Popsicle stick. Add fruit leather husks to the bottom of the ear, slightly moistening them to help them stick if needed. Makes 15 treats.

Layered Banana Pudding

I was looking for a layered dish to take to a party this past weekend and found this at foodnetwork.com.  It was an amazingly easy recipe and was a hit.  I had nothing to bring home but the empty bowl.

Ingredients

• 2 1/2 cups sugar
• 6 tablespoons all-purpose flour
• Pinch salt
• 2 (12-ounce) cans evaporated milk
• 4 egg yolks
• 1/2 stick butter, cubed
• 1 teaspoon vanilla extract
• 1 box vanilla wafers, plus more for garnish, crumbled
• 5 bananas, sliced
• Whipped cream

Directions

1. In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
2. Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
3. Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
4. Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top

Chocolate Peanut Butter Balls

This recipe came from my mother in law.  She started making them when my hubby was a kid for Christmas treat baskets and in the stockings.  When I joined the family I fell in love with them and have added them to the family treats my mom made for years.  I have started making them 3 months in advance and freezing them till Christmas  

Ingredients

• 1 cup crunchy peanut butter
• 1/4 cup margarine or butter, softened
• 1 cup powdered sugar
• 2 cups Krispies cereal
• 1 1/2 cups semi-sweet chocolate morsels
• 2 tablespoons vegetable shortening (I use wax instead, they set faster, you can find baking wax in baking aisle)
• 54 mini-muffin paper cups

Directions

In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add Krispies cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.

Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

Canned Biscuit Donuts

I have started making these for the boys for school snacks, special breakfast treats, and after school snacks.  They are really simple and cheap as most the time I have everything on hand already!  I usually just use cinnimon and sugar but I have listed all the varieties.

Ingredients

• Peanut oil, for frying
• 1 teaspoon ground cinnamon
• 1/4 cup sugar

Icings:

• 2 cups confectioners' sugar, divided
• 5 tablespoons milk, divided
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 2 cans large buttermilk biscuits
• Colored sprinkles
• Chocolate sprinkles

Directions

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Given to me by Sabrina Maness.  She told me she found it on Food Network's website, a Paula Deen Recipe.

Four Cheese Macaroni

This is a recipe that my husband (a blue box man) and my kids (blue box boys) will eat and eat.  They even eat it as leftovers unlike every other thing I make!!


Ingredients:
28 oz of elbow macaroni (I just guess)
8 Tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded Sharp Cheddar cheese
1/4 cup shredded Extra Sharp Cheddar cheese
1 1/2 cups half and half
8 oz cubed processed cheese food
2 eggs, beaten
salt and pepper as wanted

Directions:
1) Bring to boil a large pot of water, with a pinch of salt.  Add pasta and cook 8-10 minutes or until al dente. Drain well and return to cooking pot.
2) In a small saucepan over medium heat melt butter, stir into macaroni.
3) In large bowl, combine shredded cheeses and mix well.
4) Preheat oven to 350.
5) Add half and half, shredded cheese mixture, cubed cheese food, and eggs to macaroni, mix together and season with salt and pepper.  Transfer to lightly grease deep 2 1/2 quarts casserole.
6) Bake in preheated oven for 35 minutes or until hot and bubbling at edges.

Pizza Shells

This recipe is my all time backup! I never remember to plan dinner before 5 minutes till crisis. I have been known to cook this recipe and have a few batched frozen so I always have them ready. I also take this to church potlucks as it is a kid pleaser and crowd pleaser. I created this recipe because my hubby does not like the traditional stuffing and I wanted stuffed shells so I changed it up!! You can add whatever toppings you would like but this is what we do!!

Ingredients:
Jumbo Pasta Shells

Pizza Sauce or Spaghetti Sauce

Shredded Mexican or Fiesta Cheese

Pepperoni

Parmesan Cheese

Helpful Hints:

7 Shells will fit nicely and melt evenly in a round cake pan.

1 package of Pepperoni will easily complete 28 shells

1 can of spaghetti sauce will fill two cake pans

Instructions:

1. Boil water for shells.
2. Pre Heat oven to 350
3. Place shells in water for 10 minutes or until tender. DO NOT RINSE SHELLS
4. Let Shells cool 5 minutes
5. While the above steps are happening cut pepperoni into quarters(or chop finely depending on taste) and Mix with ½ of cheese.
6. Spray bottom of round pans or desired used pan
7. Place Pizza Sauce on bottom of pan until completely covered
8. Sprinkle Parmesan Cheese on sauce.
9. Stuff cheese and pepperoni mixture into shells. DO NOT STUFF UNEVENLY.
10. Place shells in sauce
11. Cook in oven till the cheese in shells is melted.
12. Sprinkle leftover cheese over shells and finish heating until cheese is melted.
13. ENJOY

Easy Tomato Mac and Cheese

So growing up, my mom made this whenever dad was gone or we needed an easy meal! Add a salad or some green beans... and you have a meal.

8 ounces macaroni noodles
1 cup cheese, divided
1 can condensed tomato soup
6 slices of bacon or 6 sausage links

Prepare noodles according to directions on package;drain water when complete. Meanwhile, cook bacon. Tear bacon into pieces. Combine macaroni, bacon, soup and 1/2 the cheese in a bowl. Transfer to a baking dish; sprinkle with remaining cheese. Cook at 400 for 20 minutes or until heated through.

Taco Skillet Pie

This is a new variation on tacos that I just happened to discover while browsing a magazine a couple of years ago. I can't remember the name of the magazine, but it was about recipes kids like. This recipe is so simple, and your kids will love it.

1 pound lean ground beef or favorite taco meat (prepared and cooked)
1 can Rotella tomatoes
1/2 can kidney beans
1/2 can black beans
1/2 minced onion
garlic salt, to taste
taco seasoning, to taste
1/2 cup cooked rice
1 can olives
1 recipe of favorite cornbread (or 1 box cornbread prepared, but not cooked)
1 cup grated cheese

Cook ground beef in skillet with onion, garlic salt and taco seasoning; when finished, drain juices. Add tomatoes, beans, rice and olives. Spread in pan. Prepare cornbread; spread over top meat mixture. Sprinkle cheese over cornbread. Cook at 425 for 20 to 25 minutes or until cornbread is cooked and cheese melted.


Add your own variations... like canned corn or green beans.