chex mix

Recipe: Chex Mix

from Rae Gun Ramblings by marissa

One of the musicmaker's coworkers passed this on after bringing it to the company rafting trip a couple weeks ago. She said it was a weight watchers recipe, not that it tastes health conscious at all. We were instantly addicted and I've made a batch every week since I've gotten the recipe.

What you Need
4 cups Corn Chex or Crispix
3 cups Pretzels
3 cups Honey Teddy Grahams
1/2 cup pecan pieces
Cooking Spray
3/4 cup firmly packed light brown sugar
6 TBSP light corn syrup (Karos)
3 TBSP stick butter
1 tsp vanilla extract
1/4 tsp salt

The Steps

• Preheat oven to 250
• Line a jelly roll pan with foil and spray it with pam. Combine first 4 ingredient on the pan. I found it was easier too leave it mounded (not spread out) for the next step.
• Combine brown sugar, corn syrup, and butter in a small saucepan; cook over medium heat 2 minutes or until sugar and butter melt, stirring constantly. You don't want to cook it so long that it thickens because then it's harder to coat all the pieces. Remove from heat; stir in vanilla and salt. Immediately pour syrup mixture evenly over cereal mixture, tossing quickly to coat well.
• 4. Bake at 250 for 1 hour, stirring every 15 minutes. Spread warm snack mix in a single layer on wax paper (we used parchment paper) to cool. Break cooled snack mix apart. Store in an airtight container.

choc marshmallow pillows

Chocolate Marshmallow Pillows

Cookies
1		pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4		cup vegetable oil
2		tablespoons water
1		egg
2/3		cup chopped pecans
12		large marshmallows, cut in half
Frosting
1		cup semisweet chocolate chips (6 oz)
1/3		cup whipping cream
1		teaspoon butter or margarine
1		teaspoon vanilla
1/2		cup powdered sugar

	Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
	On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
	Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
	Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
	Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set. From Betty Crocker

Blackberry Muffins

Blackberry Muffin Recipe

• 1 sticks butter or margarine, melted (1/2 cup)
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla or 1 teaspoon strawberry extract
• 1 cup sugar
• 3 cups all purpose flour
• 1 1/2 Tablespoons baking powder
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon salt
• 3 cups fresh or frozen blackberries

Brown Sugar Streusel Topping Recipe

• 1/3 cup brown sugar
• 1/3 cup flour
• 2 Tbsp butter, softened
• 1/2 tsp nutmeg or cinnamon to taste

How To Bake Blackberry Muffins

1. Preheat oven to 350 degrees F.
2. Spray non-stick muffins pans or use paper cupcake liners.
3. In a large bowl, combine flour, baking powder, nutmeg and salt. Set aside.
4. Mix all streusel topping ingredients together in a small bowl and set aside.
5. Melt butter and set aside to cool slightly.
6. Whisk together milk, eggs and vanilla or strawberry extract in a large mixing bowl.
7. Add sugar to the milk mixture and beat or whisk well.
8. Add melted butter and mix again.
9. With a plastic spatula or wooden spoon, fold dry ingredients into wet ingredients and mix only until moistened and blended. Do not over mix batter.
10. Fold fresh or frozen blackberries into batter.
11. Scoop muffin batter 3/4 full into prepared pans.
12. Sprinkle a little streusel topping on each muffin top.
13. Bake at 350 degrees for approximately 25-30 minutes or until muffin tops spring back when touched.
14. Wait 5 minutes until the muffins can be handled, then carefully remove to a wire cooling rack.
15. Let blackberry muffins cool completely before storing in air tight containers. Freeze muffins for up to 3 months.
16. Makes 15 regular size muffins. Recipe can be doubled with good success.

Read more at Suite101: Blackberry Muffin Recipe with Fresh Blackberries: Recipes for Quick & Easy Blackberry Muffins and Streusel Topping http://breads-muffins.suite101.com/article.cfm/blackberry_muffin_recipe_with_fresh_blackberries#ixzz0rKjIEKC7

Blackberry and Oatmeal breakfast cake

Blackberry & Oatmeal Breakfast Cake
Recipe by Food Blogga. Serves 6-8.
Ingredients:
½ cup whole wheat flour
½ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup brown sugar
½ cup granulated sugar
2 eggs
1 ½ teaspoons pure vanilla extract
1 cup buttermilk
3 tablespoons canola oil
1 cup rolled oats
¾ cup fresh blackberries (cut in half if very large)
¼ cup chopped macadamia nuts
3 tablespoons chopped macadamia nuts, for topping
3 tablespoon rolled oats, for topping
Method:
1. Place rack in centre of oven and preheat to 180’C.
2. Grease an 8 inch square pan.
3. In a medium bowl, sift the flours.
4. Add baking powder, baking soda, salt, cinnamon and nutmeg.
5. In a separate large bowl, beat the sugars and eggs at medium speed until light.
6. Beat in the vanilla, buttermilk and oil.
7. Reduce speed to low and add dry ingredients, including the oats.
8. Beat until just incorporated and the flour is combined.
9. Using a rubber spatula, fold in the blackberries and cashews until well blended.
10. Pour the batter into the pan and gently shake it to even it out.
11. Sprinkle the chopped cashews and oats evenly over the top of the cake and lightly coat with cooking spray.
12. Bake for 45 - 55 minutes, or until the cake is golden brown and a cake tester inserted deep into the centre comes out clean.
13. Transfer the cake to a rack and cool for 10 minutes.
14. Unmold the cake and place on a rack and allow to set for at least 15 minutes before slicing. Serve with double cream.

bbq ribs (EJs ribs)

marthastewart.com

Serves 4

• 2 1/2 teaspoons mustard powder
• 2 teaspoons sweet paprika
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 3/4 teaspoon red-pepper flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery seed
• Coarse salt
• 2 slabs baby back ribs (about 2 pounds total)
• Vegetable oil, for grates
• Emeril's Rib Sauce

Directions

1. In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.
2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.
3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

pinto bean burritos

marthastewart.com

Serves 8

• 3/4 cup rice (brown or white)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 3 cans (15 ounces each) pinto beans, drained and rinsed
• 1 bag frozen corn kernels, (10 ounces)
• 6 scallions, thinly sliced
• 8 burrito-size flour tortillas, 10 inches each
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Salsa and sour cream, optional

Directions

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.