Chex Mix

Made this for easter snack

3 cups rice chex cereal

3 cups wheat chex cereal

1 cup bite-size pretzels



6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1.In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2.Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.



Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Oatmeal Banana Blueberry Muffins Recipe

used everything listed except I used 2% milk instead of buttermilk so it's even healthier. No sugar, only honey, and some nice spices and lots of fruit and oats:



Oatmeal Banana Blueberry Muffins Recipe



3/4 cup old-fashioned rolled oats

1 1/4 cup white whole wheat flour or all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1 large egg, beaten

1 cup mashed ripe banana (from two medium bananas)

1/3 cup canola oil

1/4 cup honey

3/4 cup buttermilk

1 teaspoon vanilla extract

2/3 cup frozen or fresh blueberries



Preheat the oven to 375 degrees Fahrenheit.



Put the oats, flour, baking soda, salt, cinnamon and nutmeg in the bowl of a food processor. Pulse for 10 seconds. Set aside.



In a large mixing bowl, stir together the egg, banana, oil, honey, buttermilk and vanilla. Make sure that the honey is dissolved and not hiding out anywhere in a big clump. Add the flour mixture to the banana mixture and stir to combine. Add the blueberries and fold them in gently.



Pour batter into a greased muffin tin. Fill the cups 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the biggest muffin comes out clean.



Yield: 12 muffins

Prep-time: 20 minutes

Bake time: 18 minutes

choclate cake from the Penut Gallerie

yummmm, well i have my brownie mixes I cheat with! But you should check out this recipe for chocolate cake...takes 12 eggs! I have made this one twice and instead of lots of flour to make it rise, it uses lots of egg whites. BITTERSWEET CHOCOLATE CAKE 14 ounces semisweet chocolate (dark as you can find) 3 Tablespoons cold water 12 eggs, separate whites from the yolks 2 cups sugar 3/4 pound plus 4 Tablespoons (or 3 1/2 sticks) sweet butter, softened 1 cup flour powdered sugar Preheat oven to 325. Butter and sugar a 10 inch spring form pan. Place chocolate and water in double boilder and melt, whisking until smooth. Let cool slightly. Beat egg yolks with sugar until thick and pale yellow and form a ribbon when they fall from the beater. Fold in warm chocolate. Stir in very soft butter and fold in flour. Mix thoroughly but gently. Beat egg whites til stiff. Stir a large spoonful of the chocolate mixture in the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently. Be careful not to overmix. Pour batter into springform pan. Bake on middle rack for one hour twenty minutes. Cool for fifteen minutes, then remove outer rim of springform pan. Cool completely. Refrigerate. Sprinkle with powdered sugar when ready to serve.

yumm marshmellow fondant

1/4 cup butter

1 (16 ounce) package miniature marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds confectioners' sugar, divided

1.Place the butter in a shallow bowl, and set aside.


2.Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

3.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.