White Chocolate Cinnamon Toast Crunchers

White Chocolate Cinnamon Toast Crunchers

2 sticks softened butter

1 Cup packed brown sugar

3/4 Cup granulated sugar

2 large eggs

1 Tablespoon real vanilla extract

2 1/2 Cups all purpose flour

1 Cup Cinnamon Toast Crunch Cereal, slightly crushed up

1 teaspoon baking powder

1/2 teaspoon salt

1 bag white chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined. In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined. With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart. Bake for 9-12 minutes or until edges just start to turn golden brown.

2. Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Enjoy with a tall glass of milk!

3 dozen cookies

Bacon Cheddar Waffles

1 egg
1 cup milk
1 cup sour cream
1 tablespoon butter or 1 tablespoon margarine, melted
2 cups Bisquick baking mix
6 bacon, strips cooked and crumbled
1 cup cheddar cheese, shredded

In a medium bowl, beat 1 egg. 2 Add: milk, sour cream, melted butter or margarine 3 Stir in Bisquick baking mix, mix well. 4 Fold in: cooked and crumbled bacon strips and cheddar cheese 5 Spoon batter onto a hot waffle iron. 6 Close waffle iron and cook until golden brown. (Will be done when steaming stops -- 4-5 minutes). 7 Serve drizzled with: maple syrup OR fruit-flavored syrup.

Chocolate Cake S’mores Cookies

1 box devil’s food cake mix

2 eggs

1/4 Cup brown sugar

1/2 Cup melted butter (1 stick)

3 Hershey’s Chocolate bars, cut into rectangles

1 1/2 Cups mini marshmallows

1 1/2 Cups graham crackers, cut up into small pieces

1. Preheat oven to 350 degrees F. In a large bowl mix the cake mix, eggs, brown sugar and butter until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Press cookies into little discs to flatten slightly. On each cookie press a chocolate bar, a couple marshmallows and a couple graham cracker pieces. Bake for 11-13 minutes or until cooked through.

2. Remove and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk and enjoy!

about 3 dozen cookies

Salted Caramel Chocolate Chunk Cookies…

Another cookies from picky-palate.com

2 sticks softened butter

3/4 Cup granulated sugar

1 Cup packed light brown sugar

2 large eggs

1 1/2 Tablespoons pure vanilla

1/4 Cup burnt caramel sauce (you can use any caramel sauce here)

3 3/4 Cup all purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

12 oz bag mini chocolate chips

1 1/2 Cups chopped good quality chocolate

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in the eggs and vanilla following the caramel sauce until well combined.

2. Place the flour, salt and baking soda into a large bowl; mix. Slowly add to wet ingredients then the chocolate chips. Save chunks for later.

3. Place 1/4 Cup of cookie dough and place into muffin top cups. Press down then sprinkle with a pinch or two of sea salt then press chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack. Serve with milk!!

18 Large cookies

White Chocolate Kit Kat Blondies

I found this at picky-palate.com and needed to try out my new muffin top pans. I only baked them for 18-20 min. 15 would have been plenty.

1/4 Cup butter

3/4 Cup white chocolate chips

1/2 Cup sugar

1/4 Cup packed brown sugar

1 Cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 Cup white chocolate chips

2 eggs

2 Tablespoons heavy cream

10 individual Kit Kat sticks

1. Preheat oven to 350 degrees F. Place butter into a microwave safe bowl and melt. Stir in white chips until melted and smooth. Place sugar, brown sugar, flour, baking powder, salt and white chips into a mixing bowl, stir in melted butter/white chocolate then stir in eggs and cream. 2 options here: Option #1: Pour batter into a 8×8 inch baking dish lined with foil and sprayed with cooking spray and top with cut up pieces of kit kat bars. Bake for 30-35 minutes or until cooked through, let cool then cut into squares. Option #2: Use a medium cookie scoop (about 2 Tablespoons) and place 1 scoop of batter into muffin top pan cups, then top with cut up pieces of kit kat bars. Bake for 20-25 minutes or until golden around edges. Remove from oven and use a plastic knife to clean up edges while it’s still soft. Let cool and remove from muffin top cups.

Grilled Pizza

Use your favorite pizza crust or frozen bread dough. I used bread dough and made 3 smaller oblong pizza crusts. Roll out to desired thickness. Spread oil on both sides. Lay on a hot grill. Flip after 2-3 minutes and add sauce and pizza ingredients. ( I baked the other side so when I added sauce and continued grilling the bottom got a little more crisp than I wanted). Continue grilling until cheese melts.


My pizza crust and sauce recipe are on my blog.

Cap’n Crunch Peanut Butter Cookie Stackers

7 Tablespoons softened butter

1/2 Cup granulated sugar

1/2 Cup packed light brown sugar

1/2 Cup creamy peanut butter

1 egg

1 Tablespoon pure vanilla

1 Cup all purpose flour

1/4 teaspoon salt

1 cup Cap’n Crunch Cereal, crushed with rolling pin

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in peanut butter until combined then beat in the egg and vanilla.

2. In a large bowl mix the flour and salt. Slowly add to wet ingredients on slow speed. Add in Cap’n Crunch Cereal until just combined. With a medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. With the tines of a fork, press gently forming a criss cross shape over tops. Bake for 10-12 minutes or until baked to your liking.

2 1/2 dozen cookies