Recipes

Breakfast Brownies

  • ¾ cup pancake and waffle mix
  • ¼ cup unsweetened cocoa
  • ¼ cup sugar
  • ¾ cup milk
  • ¼ cup olive oil (or 1/3 cup unsweetened applesauce)
  • 1 egg, lightly beaten
  • ¾ cup cereal flakes, such as Corn Flakes or Raisin Bran
  • Vanilla yogurt or sliced fresh fruit (optional)

Preheat oven to 425° and spray the bottom of a 9-inch square baking pan. In a medium bowl, combine the first three ingredients. In a smaller bowl, combine milk, oil, and egg and add to dry ingredients, mixing just until blended. Fold in cereal and pour mixture into baking pan. Bake 15-18 minutes. Cut into 12 brownies. Serve, topping brownies with vanilla yogurt and/or fresh fruit, if desired. Yield: serves 12

recipe of th3bak3rman, posted on https://th3bak3rman.wordpress.com, April 13, 2014

 

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Chocolate Strawberry Shortbread Cookies

Here’s a recipe for gluten-free thumbprint cookies:

Reposted from http://officiallyglutenfree.com/2014/02/27/chocolate-strawberry-shortbread-cookies/, March 15, 2014

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Bottom of the Cereal Box Cookies

Ingredients

  • 1    pouch  (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1/2 cup butter softened
  • 1 egg
  • 3 cups  total of Trix®, Lucky Charms®, Cinnamon Toast Crunch®, Honey Nut Cheerios®, Cocoa Puffs® and/or Corn Chex® cereal (including cereal crumbs)

Directions

Preheat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cereal.   Drop and shape dough by rounded measuring tablespoonfuls, 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet to cooling rack. Makes about 30 cookies.

Reposted from http://www.tablespoon.com/recipes/bottom-of-the-cereal-box-cookies/4f28063c-91ef-4019-82f7-aa0066113346/, March 9, 2014.

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Cookies and Cream Cookies

Ingredients

  • 1 pouch (17.5 oz.) sugar cookie mix
  • 1 box (4.2 oz.) Oreo Cookies and Crème instant pudding and pie filling mix
  • 1/4 cup all-purpose flour
  • 1/3 to 1/2 cup crushed Oreo cookies
  • 1 stick butter, melted
  • 2 eggs
  • 1 package mini Oreos (optional)

Directions

Preheat oven to 350 degrees. In a medium-sized bowl, combine the first four ingredients.  Allow melted butter to cool and mix with eggs.  Add wet ingredients to the dry mix and stir until soft dough forms.

Using small cookie scoop, place dough 2 inches apart on cookie sheet. If desired, gently press a mini Oreo into the center of each cookie.  Bake about 10-11 minutes until the edges are lightly browned. Cool for 2 minutes, then move the cookies from the cookie sheet to a wire rack. Cool completely. Makes about 4 dozen cookies.

Cookies and Cream Cookies together with regular and mini Oreo cookies.

Cookies and Cream Cookies together with regular and mini Oreo cookies.

original recipe of th3bak3rman, posted on https://th3bak3rman.wordpress.com, March 7, 2014

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Spice Cake Mix Cookies

Ingredients

  • 1/2 tsp. rum extract (substitute any extract you prefer)
  • 1/2 cup raisins
  • very hot water
  • 1 box spice cake mix
  • sprinkle of cinnamon
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • few drops maple extract
  • 1 Tbsp. maple syrup
  • variable milk (approx 1 Tbsp)

Directions

Preheat oven to 350 degrees. Place raisins in a small bowl, cover with hot water; stir in rum extract. Let soak to ‘plump’ while you prepare the mix.

In a large bowl place the cake mix and sprinkle some extra cinnamon to your liking. Mix. In a short drinking glass, beat up the two eggs, extract then the oil. Pour into cake mix and combine.

Pour off hot water from raisins. Take your hand and squeeze the excess water and put the raisins into the cake mixture. Stir well.

Drop by Tablespoon (or small cookie scoop) onto parchment covered cookie sheet. Bake 12 minutes.

Prepare the frosting in a small bowl. Add powdered sugar, a few drops of maple extract and 1 Tbsp. maple syrup. Mix. Use milk to achieve the perfect consistency. Not too stiff not too soupy. Add drop by drop if need be. Set aside until cookies are cool or slightly warm.

Do not glaze cookies right out of oven or you will have more frosting on the counter than the cookie!  Frost cookies with approx. 1 tsp. of glaze. Swirling spoon around to form a small circle. Gravity will take care of the rest.

Reposted from http://cookeatshare.com/recipes/spice-cake-mix-cookies-471395/external

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Orange Cardamom Biscuit Donuts

Orange-Cardamom Biscuits
Prep: 15 min. Bake: 15 min. + 10 min. cooling

Ingredients

  • 1/3 cup sugar
  • 1/2 teaspoon ground cardamom
  • 1 tube refrigerated buttermilk biscuits, separated into 8 biscuits
  • 1/4 cup butter, melted
  • 8 teaspoons orange marmalade

Directions

In a small bowl, combine sugar and cardamom. Dip top and sides of biscuits in butter, then in cardamom-sugar. Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon marmalade. Bake at 375° for 15-18 minutes or until golden brown. Cool for 10 minutes before serving. (The marmalade filling will be hot.) Yield: 8 servings, Diabetic Exchanges: 2 starch, 1 fat.

3 thoughts on “Recipes

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