Recipes

CAKE BATTER BARK

6 ounces high quality dark chocolate
12 ounces high quality white chocolate
3 teaspoons yellow cake mix
sprinkles of your choice (3 tablespoons+)

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.

Cake Batter Crispy Treats

3 tablespoons butter

1 10-ounce bag of mini marshmallows

1/3 cup yellow cake mix

6 cups rice krispies cereal

1 1.75-ounce container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (9x13) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.

Cream of ? Soup

2 C nonfat dry milk

3/4 C cornstarch

1/4 C instant chicken bouillon

1 tsp. onion powder

1/2 tsp. dried thyme

1/2 tsp. dried basil

1/4 tsp. pepper

 

Combine these ingredients and store in an airtight container. 

TO USE:
combine 1/3 cup of the mix and 1 1/2 cups of water.  Bring to a boil while stirring often.  Add a vegetable for more flavor, such as diced celery (cream of celery soup), or some sliced mushrooms (cream of mushroom soup) etc.

 

Peanut Butter Pie

Ingredients

Hot Fudge Sauce:

  • 1/3 cup heavy cream
  • 1/4 cup light brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 ounces semisweet chocolate, finely chopped

Peanut Butter Pie:

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