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Posted by Darlene on October 19, 2019 at 9:59 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 bag (10 to 12 oz)
5 cups Corn Chex, Rice Chex or Wheat Chex cereal (or mix them)
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup of your choice
(see my tips below)
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DIRECTIONS:
1: In large microwavable bowl, microwave candy morsels uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
2: Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3: Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.
Darlene’s Tips: Experiment with different cereals. Any cereal will work. You can put this snack mix in sandwich bags and tie with orange and black ribbon to hand out as party favors or special treats!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 18, 2019 at 10:46 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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Base
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1/3 cup butter, softened
1 egg
Filling
Reserved 2/3 cup dry cake mix
1/2 cup firmly packed brown sugar
1 1/2 cups corn syrup (light or dark)
3 eggs
1 cup chopped pecans
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Grease 13×9-inch pan.
2: Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, butter and 1 egg. Beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown.
3: Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup and eggs. Beat at medium speed or until well blended.
4: Remove pan from oven when time is up. Immediately pour filling mixture over base. Sprinkle with pecans. Return to oven and bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.
Darlene’s Tips: Add some coconut to the filling if you want. You could also add some butterscotch morsels to the mix or sprinkle them over the pie immediately after pulling out of the oven (and before cutting) so they can melt a bit. Experiment with different cake flavors. Spice cake or carrot cake would be good! Want something different? Try chocolate cake mix! Also check out this Maple Walnut Slab Pie with Sugar Cookie Crust!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 17, 2019 at 10:04 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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3/4 cup white vanilla baking chips
1/2 cup creamy peanut butter
1/2 cup Pillsbury Whipped Supreme Cream Cheese Flavored Frosting
1/2 cup sprinkles of your choice
(see my tips below)
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DIRECTIONS:
1: Line cookie sheet with waxed paper.
2: In medium microwavable bowl, microwave vanilla baking chips on High 30 to 60 seconds, stirring once, until melted. Stir in peanut butter and frosting until well blended.
3: Spread sprinkles in small shallow dish. For each truffle, roll 1 rounded tablespoon peanut butter mixture into a ball. Roll in sprinkles to completely cover and place on cookie sheet.
4: Refrigerate truffles 10 minutes before serving. Store covered in refrigerator.
Darlene’s Tips: You could chill these truffles then dip in melted chocolate or melted morsels of your choice. You could also try this with whipped chocolate frosting or just plain white whipped frosting. I’m sure chunky peanut butter would work too. Or you could roll the balls in finely chopped nuts.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 17, 2019 at 8:31 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Captured Center Square – Fold and Sew Method – Easy Quilt Block
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Posted by Darlene on October 16, 2019 at 12:27 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Check out my 12 New Penny Auctions with Free Shipping!*
*Free shipping for USA only. Other countries must be part of eBay’s Global Shipping Program. I still cover the shipping charges to get the package to ebay, but then you must pay eBay the remainder of the shipping charges.
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Posted by Darlene on October 16, 2019 at 9:08 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 pouch (17.5 oz) Betty Crocker sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 cup chocolate morsels
3/4 cup dried cranberries
optional: 2 teaspoons coarse sparkling white sugar
(see my tips below)
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DIRECTIONS:
1: Heat oven to 375°F. Make dough as directed on pouch for drop cookies.
2: Stir in chocolate morsels and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Optional: sprinkle the cookies with sugar.
3: Bake 10 to 12 minutes or until edges are set. Cool 2 minutes then remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
Darlene’s Tips: You can add 1/2 cup of chopped nuts. You could use raisins instead of the cranberries or try a mixture of both.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 15, 2019 at 9:44 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 lb lean ground beef
2 cups chopped onion and bell pepper
1 whole kernel sweet corn
1 pkg Taco Seasoning Mix
1 can (16 oz) Refried Beans
1/2 cup taco sauce
2 cups corn chips
1 cup (4 oz) shredded Cheddar cheese
(see my tips below)
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DIRECTIONS:
1: Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
2: Add ground beef along with the onion and peppers in a large skillet. Brown over medium-high heat until thoroughly cooked, stirring frequently. Drain.
3: Return the beef to the skillet and add the corn, taco seasoning mix and 1/4 cup water to the skillet Mix well. Cook over medium-high heat for 5 to 6 minutes or until liquid is absorbed, stirring occasionally.
4: Meanwhile, in small bowl, combine refried beans and taco sauce. Mix well.
5: Spoon half of the ground beef mixture into sprayed baking dish. Top with half of bean mixture and half of the corn chips. Top with remaining beef mixture and bean mixture. Cover with foil. Bake at 375°F. for 30 minutes.
5: Remove from oven. Uncover baking dish and top with remaining half of chips. Sprinkle with cheese.
6: Return to oven and bake, uncovered, an additional 10 to 12 minutes or until thoroughly heated and cheese is melted.
Darlene’s Tips: You can add any ingredients you like. You can also use frozen onion and pepper mix. Just add to the ground beef when you add the corn. Some black beans and/or pinto beans added to the mix would be delish! Serve with a side of sour cream, guacamole, pico… whatever you like. You can also serve with a side of Spanish Rice!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 14, 2019 at 6:14 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Fat Quarter Quilt Top – Just Stack, Cut and Sew!
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Quilt Top Penny Auction Here
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Posted by Darlene on October 14, 2019 at 8:52 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
check for ingredient coupons here
5 lbs of apples (variety of your choice)
1 cup packed light brown sugar
optional ingredient: see tips below
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster.
2: Add apples and remaining ingredients to a 5- or 6-quart slow cooker and toss to mix.
3: Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.
4: When apples are completely soft, puree the apples with an immersion blender or carefully transfer the hot mixture in batches to an upright blender or food processor. Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.
5: Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.
6: Refrigerate apple butter in an airtight container for up to 2 weeks.
Darlene’s Tips: If you like the flavor of cinnamon or spices you can add 2 teaspoons of cinnamon or a cinnamon/nutmeg mix or just use apple pie spice. Use this apple butter on toast or serve warm over ice cream. It can also be drizzled over apple pie or on cake, cookies and other desserts. Spread it on cookies or use as a fruit dip.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 13, 2019 at 8:08 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
check for ingredient coupons here
1 lb lean (at least 80%) ground beef
1 can (15 oz) red kidney beans, drained and rinsed
1 can (14.5 oz) corn kernels, drained
1 can (14.5 oz) crushed tomatoes
1 can (4.5 oz) chopped green chiles
1 package (1 oz) taco seasoning mix
2 teaspoons chili powder
4 oz (half of 8-oz package) cream cheese, cut into cubes
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated Buttermilk biscuits
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
2: Cook beef over medium-high heat in 12-inch nonstick skillet for 5 to 7 minutes, stirring frequently, until no longer pink. Drain then return beef to skillet.
3: Add to the skillet the beans, corn, tomatoes, chiles, taco seasoning mix and chili powder. Heat to simmering.
4: Stir cream cheese into beef mixture until melted then remove from heat. Stir in 1 1/2 cups of the shredded cheese. Pour mixture into the baking dish.
5: Separate dough into 8 biscuits. Cut each biscuit into 6 pieces and place on top of the beef mixture. Sprinkle with remaining 1/2 cup shredded cheese. Bake 20 to 25 minutes or until biscuits are golden brown and baked through.
Darlene’s Tips: You can easily change this recipe to add or elimate any ingredients that you want or don’t want. You can spice it up by using pepper jack cheese or adding cayenne pepper to the mix. You can skip the biscuits and serve in taco shells or wrapped in flour tortillas. Serve topped with sour cream and chopped fresh tomatoes, onions, black olives or whatever you like. Also makes a great dip for nacho chips. Perfect for a game day feast!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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