Chocolate Cheerios Marshmallow Bites

I have no clue how I found these cute little snacks.  But let me tell you that they came out of the oven, I let them cool and we ate until our tummies were full.  Caleb and I did, that would be.  We had the night to ourselves and we decided to bake something fun.  Who knew is all I can say.  They hit the spot.  I told Jodi it was an explosion of yum in my mouth.

The recipe made 24 mini little bites.  By the time I packed them away, they were half gone.  At that point I didn’t care that I had exceeded my sugar intake for the week in under 10 minutes.  These were worth every little bite!

These would be good for any get together.  Or just when you feel like hanging out with one of the kids in the kitchen.  We had a blast with these!

Crust

1/2 cup Gold Medal® all-purpose flour
1/2 cup Chocolate Cheerios® cereal, crushed
1/3 cup packed brown sugar
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 teaspoon vanilla
120 miniature marshmallows (about 1 1/3 cups)
Topping
1/3 cup light corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
1 cup milk chocolate chips
2 cups Chocolate Cheerios® cereal
Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls over marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.
A-M-A-Z-I-N-G!!  I’m not going to say you should try these if you’re looking for something fun, or if you want to have the kids in the kitchen with you. I’m just going to say you have to make these.  You can’t just eat one of these either.  So good.  Super Good.
Patricia – Two Girls Cooking
Source
Betty Crocker

French Dip Sandwich

Oh my gosh these sandwiches were good.  I love to have sandwiches for dinner.  They aren’t just for lunch!  Although I seem to eat an awful lot of salads for lunch.  Anyways, I found these online at Pillsbury site.  I doubled the recipe below to make sure it fed our family of four.  Soaking the meat in the soup was soooo good.  I was afraid the kids and Craig wouldn’t like it and would possibly like the soup on the side.  I took a chance and they all ate it.  They all wanted more.  I was glad I had some left over sliced turkey deli meat in the fridge so that I could have more! They were tiny little sandwiches (I don’t think I cut the dough correct).  But it didn’t matter, they turned out to be a great dinner.

In a rush or just want to try something fun for the family?  This is a good one.  I still can’t get over the flavor the soup added to the meat.  We will be having this again!

 

INGREDIENTS

1 can Pillsbury® refrigerated crusty French loaf
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
8 oz thinly sliced cooked deli roast beef

DIRECTIONS

1 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
2 Cut loaf of dough crosswise into 4 pieces to make rolls. Place rolls seam sides down and 2 inches apart on cookie sheet. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each.
3 Bake 21 to 24 minutes or until golden brown. Cool 2 minutes.
4 Meanwhile, in 2-quart saucepan, mix soup and beef; heat to boiling. Reduce heat; simmer 5 minutes.
5 With serrated knife, cut rolls in half horizontally. With slotted spoon, place beef and onions on bottom halves of rolls. Cover with top halves of rolls. Serve sandwiches with remaining warm soup for dipping.
Top beef on each sandwich with a slice of provolone cheese.
Have a great week and enjoy what you make in your kitchen!  And most of all, have fun!!!
Patricia – Two Girls Cooking
Source

Banana Cream Pie

One of the favorite pies in our house (not that I get to eat any) is banana cream pie.  I did some searching online and found some that made it from scratch and others that used the pudding mix.  I opted for the easy way this time.  It looks good, it was easy to make, and I’m hoping it tastes good as well.

Maybe after giving this one a try I’ll move on to the made from scratch one.   But after reading the site that I got this from, they are right.  Home made doesn’t always mean it’s better.  I’ve become comfortable with making home made cake mix and frosting but this pie just looked really good.  So here it is!  I hope my mister likes it as much as the one he gets from work!!

Banana Cream Pie

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! (I only used one pie crust!!)

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. (Again, I just used one pie).  Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.

As I write this out, it sits in the fridge.  I’m debating on waiting or trying before Craig gets home!  Since I did make it for him I guess I’ll have to wait!!

(When I started making this I realized I left my camera on over night.  I had to use my iPhone for the pix since I made this on my lunch break today!!)

I got a piece – it’s pretty good.  Craig said the same thing (phew)!

Patricia – Two Girls Cooking ; )

Source:

Our Best Bites

California Chicken

Another chicken dinner.  This one had me wondering how many would eat the vegetables that went with this one.  I had a back up plan just in case, and I’m glad I did.

We had a busy night for us and I was in a rush to get this meal cooked.  I had gotten some corn on the cob just in case it was needed. Caleb is not a fan of broccoli and was not wanting to even try the “white stuff” as he called it.  I thought it was so good with the pesto mixed in with it.  One day the kids will grow up to like them, I just know it!

This was really easy to put together.  Not much fuss to go through at all.  When I cook chicken in a frying pan I like to flatten it out a bit so that it cooks through evenly.

This was something new for us that we haven’t tried, but nothing too fancy either.  May not have been a hit with the kids but it sure was with me.  The chicken was moist and tender.

what you need

4 small boneless skinless chicken breast halves (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup pesto
1/4 cup water
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until lightly browned on both sides. ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally. SPRINKLE with cheese; cover. Remove from heat; let stand 5 min.

kraft kitchens tips

SUBSTITUTE
For a heartier dish, use a frozen vegetable mix containing beans or potatoes.
I found this to be pretty good. As I said, not a huge fan of the veggies, but I can’t win all of the time.  For those that don’t have picky eaters, this is for you.  Quick and easy to make.
Have a great day!
Patricia – Two Girls Cooking
Source:

Cinnamon Roll Waffles

Breakfast for dinner at our house tonight!  Jodi and I get emails from Pillsbury often and she emailed me this before I had gotten it.  I’ve kept this in the back of my mind for my weekly meal planning because…well why not.  Who doesn’t love cinnamon rolls.  And I made sure I grabbed the fat free container too!!!  Not one person even noticed.  Not that it matters. My intent was not to get it and tell you all how this is a healthy meal.  My intent was to actually enjoy these awesome waffles with the cream cheese glaze!  

INGREDIENTS:
1 can Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla
DIRECTIONS:
  • Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
  • For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
  • Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
  • Serve glaze over hot waffles.

I doubled the recipe because I knew we were going to love these and want more.  And we did.  We ate them all.  Super easy, super good, super fun.  I would have never thought of putting these little things a waffle maker!!!

I added some fresh strawberries and bananas to make sure the kids at least got in the proper amount of fruit for the day <wink wink>.  I can’t a get over how fun and good these are.  You’ve got to try these…

Have these for breakfast, brunch, lunch or dinner.  Any way you serve them up, your family will love them. Sooo good.

Patricia – Two Girls Cooking 😉

Source

Pillsbury

“Chinese Take-Out” Lemon Chicken

I’ve made Lemon Chicken before and I’ve certainly had it for take-out dinners as well.  When I saw the ingredients for this I had to give it a try.  It was the lemon flavored Jello that pulled me in.  I wonder if this was to make it more kid friendly?  Either way, I was definitely intrigued as to how this one would go.  Brooklyn was gone for the night so my only broccoli eating buddy was gone.  However, I knew I’d be safer with broccoli over sugar snap peas that this called for.  I seem to have to moderate most of the recipes I find (excluding the sweets of course), so I did leave the peppers out as well.

I love making chinese food at home because you can really control what goes into your meal.  I’ve said this before as well,  the chinese take out is known for the sodium content being sky high.  By making it at home you’ve got the control over what you want and don’t want to put in the dish.

I happen to love broccoli so I thought this was a pretty good substitute for the peas.  I would have eaten the peas and the peppers though too!  I can say that I am not a huge rice fan, but I did chose to eat it tonight to see how the chicken and rice combo tasted. I added just a touch of low sodium soy sauce to mine to give the rice a bit of flavor on top of the lemon.  This was a good dinner tonight.  I only got one complaint from Caleb, but I barely gave him the green stuff!  He only asked for more rice!

Pickiness aside, if you’re a chinese fan and love to cook at home, give this one a try.  I bet you’ll never guess where I got this recipe from!!!  Go ahead, give it a try!

What you need:

4 boneless, skinless chicken breasts

1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

1 Tbsp. cornstarch

1/2 cup chicken broth

2 Tbsp. KRAFT Zesty Italian Dressing

2 cloves garlic, minced

Make it:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

2. Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

3. Serve over hot cooked rice, if desired.

I’ve got to say this had great flavor.  The chicken was moist and definitely carried the lemon flavor with the Jello (surprising to me).  So before you dial that phone and order your take out…give this a try.  I’ll think you’ll be pleasantly surprised and glad you did.

Patricia – Two Girls Cooking  😉

Source

Big Fork Little Fork

Peach Buttercream Cookie Cups

Where do I start with these?  I haven’t made a fun dessert or baking in a week or so.  I was due to try my luck with something fun and easy.

I’ve done a cookie cup before and I do know that my cups don’t turn out as nice as I’d like them to be.  The top seems to crumble apart.  So this time I tried to bake them a bit longer to see if that would do the trick.  First batch they did fall apart a bit more than the second batch.  However, it doesn’t matter with these pretty little things.  They taste delicious and are so fun to make!

INGREDIENTS

Cups
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
Peach Buttercream
1 cup butter, softened
3 cups powdered sugar
1/4 cup sparkling peach juice (no alcohol for the kiddos)
1 to 2 drops red and yellow food color to get the peach color
Decorations
White candy sprinkles, if desired

DIRECTIONS

1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.5Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
For a more finished looking dessert, pipe frosting from a decorating bag into the cups.
Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.
I couldn’t find the grape juice so I got the sparkling peach juice and it was pretty good!!

Let me say this.  There is no way to eat just one of these.  In fact, I wanted to lick the bowl after making the buttercream but thought what a bad example I’d be setting for the kids.  One for not sharing and two for eating it all and then most likely getting a tummy ache from it.  Oh but it does taste so dang good!!!!!

Loved, loved, loved these.

Patricia – Two Girls Cooking 😉

Source:

Pillsbury