Darlene Michaud

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 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
1/2 cup drained and rinsed black beans (from a can)
1/2 cup water
optional: frosting of your choice
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1: Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

2: Place beans in a blender with 1/2 cup water.  Cover and blend on high speed 30 to 60 seconds or until smooth.

3: In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.

4: Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached. Cool completely in pan on rack, about 1 hour.

Optional: frost brownies when cooled, if desired. To make a frosting glaze, thin your frosting just a bit with a few drops of water. You can also pop the frosting in the microwave 10 seconds at a time to “melt” the frosting a bit. Then spread over brownies.

Darlene’s Tips: I bet these brownies are super moist yet no egg for those who don’t do eggs! You can add 1/2 cup of chopped nuts or any flavor of baking morsels. If you add frosting, you can also top with more morsels or sprinkles of your choice.

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 test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 cup graham cracker crumbs
6 large marshmallows, cut in half
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with cooking parchment paper.

2:  In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).

3:  Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows.

4:  Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.

5:  Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes then remove from cookie sheets to cooling racks. Serve warm or cool.

Darlene’s Tips: You can crush your graham crackers in a plastic bag with a rolling pin or use a food processor. You can also buy if you want to skip that step. Want nutty s’mores?  Add about 1/2 cup of chopped nuts of your choice to the mix!  You could also drizzle some melted chocolate morsels on top of the cooled cookies. Or for peanut buttery s’mores use melted peanut butter morsels (you could also add some to the mix).

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 test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
check for ingredient coupons here
2 eggs
2 cups cheddar crackers, coarsely crushed (like Annie’s, Goldfish, Cheez-It, etc)
1 pound boneless skinless chicken breast
2 tablespoons melted butter
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1: Heat oven to 425°F. Spray 15 x 10 x 1 inch pan with cooking spray.

2: Beat eggs in a shallow dish or pie plate. Place cracker crumbs in another shallow dish or pie plate.

3: Cut chicken breast into strips. Dip each strip into eggs then coat with cracker crumbs and place in pan. Drizzle with melted butter.

4: Bake 12 to 18 minutes or until chicken is no longer pink in center (165°F). Serve with your favorite dipping sauce.

Darlene’s Tips: Place the crackers in a plastic bag and use a rolling pin or mallet to crush them. You could also cut the chicken into nuggets. Want them spicy? Add some cayenne pepper to the crackers!

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 test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz)
2 cups coarsely chopped sandwich cookies like Oreos (about 16 cookies)
2 cups total (chocolate, peanut butter, vanilla, butterscotch)
1/2 cup chopped nuts of your choice (mixed nuts would be good)
1 can (14 oz) (not evaporated)
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Line 13×9-inch pan with foil, extending foil over edges, and spray with cooking spray.

2:  Break up cookie dough and press dough evenly in bottom of pan. Bake 15 minutes.

3:  Mix all the other ingredients in a bowl to create the topping mixture and reserve about a cup of that.  Sprinkle the remaining topping over the cookie crust.

4:  Pour sweetened condensed milk evenly over the toppings then sprinkle the reserved cup of topping mixture over the sweetened condensed milk.

5:  Bake 25 to 30 minutes or until center is set and edges are golden brown. Cool completely, about 2 hours. Use foil to lift from pan then pull foil edges away. For bars, cut into 6 rows by 4 rows.

Darlene’s Tips: You can alter this recipe any way you want. You can use any flavor cookie dough.  You can add any variation of the ingredients that you like. You could use several different flavors of crushed cookies and they do not have to be sandwich cookies.  You can use all the flavors of baking chips or just one. It’s up to you!  Add other stuff as desired like raisins, shredded coconut, pieces of caramel candy, miniature marshmallows, whatever you can think up!  Just aim for 4 to 5 cups total of topping ingredients.

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

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