Darlene Michaud

Please remember that I don’t eat this stuff so I did not make this recipe.  I’m just posting so you can try it!

INGREDIENTS:
1 box
1 cup mashed very ripe bananas (2 medium)
1/2 cup butter, softened
3 eggs
optional: 1/2 cup chopped nuts

DIRECTIONS:

1:  Heat oven to 350°F. Grease bottom only of 9×5-inch with shortening.

2:  In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add nuts to the batter if desired and stir in by hand.  Pour into pan.

3:  Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan and remove from pan to cooling rack. Cool about 1 hour before slicing.

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Darlene’s Tips:  You can use any yellow cake mix if you are not looking for gluten free. You can also add for more flavor.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe.  I’m just posting so you can try it!

INGREDIENTS:
2 12oz bags of
1 cup
1 cup mini marshmallows

DIRECTIONS:

1:  Line a large baking sheet with .

2:  Place chocolate chips in a large microwave-safe bowl. Microwave uncovered for 2-3 minutes. Stir, and continue heating in 10 second intervals, stirring after each, until chocolate is smooth when you stir it.

3:  Pour chocolate out onto parchment and use a large spatula to spread in a thin, even layer (about 1/4 inch thick).

4:  Immediately sprinkle cereal and marshmallows over chocolate.  Press down a bit if necessary.

5:  Let stand about 30 minutes or until firm. You can refrigerate or freeze for quicker hardening time. Break into 2-inch pieces. Store covered at room temperature.

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Darlene’s Tips:  You can use any flavor chocolate morsels and sprinkle any ingredients you like on top. The possibilities are endless!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe.  I’m just posting so you can try it!

INGREDIENTS:
1 lb lean (at least 80%)
1 can (19 oz) mild
1 can (12 oz) evaporated milk
1 lb uncooked rigatoni pasta
1 can (11 oz) whole kernel corn
2 cups shredded Mexican cheese blend (8 oz)
Optional: tortilla chips, sour cream, salsa, cilantro, chopped green onions, jalapenos, etc.

DIRECTIONS:

1:  Cook beef over high heat in a 5-quart pot, stirring frequently, until brown. Do not drain.

2:  Add enchilada sauce, evaporated milk, 4 cups hot water, the pasta and corn. Heat to boiling over high heat. Reduce heat and simmer uncovered 15 minutes, stirring occasionally. Do not drain.

3:  Remove from heat and stir in the cheese and serve.

4: Optional: Top with optional toppings of your choice before serving. You could set up a little toppings bar and let everyone add their own toppings.

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Darlene’s Tips:  You can use any shap pasta and can add whatever other ingredients you like to the mix. Some black beans or pinto beans would be awesome. You can also swap out for ground chicken or ground turkey instead of beef.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe.  I’m just posting so you can try it!

INGREDIENTS:
1 tube with icing (or favorite brand)
Cooking spray

DIRECTIONS:

1:  Spray with cooking spray and heat waffle maker.

2:  Separate dough into 5 rolls. Set icing aside.

3:  Place 1 roll in center of waffle maker and close lid. Cook 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.  Serve with icing or syrup.

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Darlene’s Tips:  For extra icing, mix 1 cup powdered sugar with 3 tablespoons of milk or water and stir.  If you don’t have a waffle iron, try just cooking them in a pan and flip them as needed!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe.  I’m just posting so you can try it!

INGREDIENTS:
1 container (6 oz) Yoplait yogurt, any flavor (or store brand)
2 tablespoons finely chopped fresh fruit (blueberries, bananas, strawberries, grapes, peaches, oranges, etc)
you might like food grade popsicle sticks and silicone ice cube trays
(see my tips below)

DIRECTIONS:

1: Stir yogurt and fruit in bowl until well blended.

2: Divide mixture among 6 compartments of a silicone ice cube tray.

3:  Insert stick into center of each compartment. Freeze about 4 hours or until frozen.

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Darlene’s Tips:  You can use ice cube trays. You can also use frozen fruits or berries or canned fruit for this recipe. Let frozen fruits or berries thaw a bit so you can chop them. Drain canned fruit then chop and add to the mix.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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