Recipes
Chocolate Malt Cupcakes
If you have a glorious weakness for chocolate, and if you love the creamy flavor of malt, AND if you have any respect whatsoever for that fact that it is National Milk Chocolate Day…and how could you not?…then, my friends, these sweet little morsels are liable to just flip you around backwards in all their chocolaty loveliness. Pretty sure I ate them…all…by…myself. I suppose I should be ashamed. I’ll work on that…soon.
Milk Chocolate Malt Cupcakes
Ingredients:
1 1/2 cups Bisquick® mix
3/4 cup sugar
1/3 cup unsweetened cocoa
1/4 c malted milk powder–plain or chocolate
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
Frosting
2 tablespoons malted milk powder–plain or chocolate
2 tablespoons milk
2 cups powdered sugar
1 tablespoon unsweetened cocoa
1/4 cup butter, softened
1. Heat oven to 357 F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2. Bake about 15 minutes. Immediately remove from pan. Cool completely, about 30 minutes.
3. In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.
Happy National Milk Chocolate Day!
Muddy Buddies
I’ve recently been informed–by the male population of this household–that the Gracious Rain Recipe tab is highly deficient–in that it does not contain a certain recipe apparently most essential to the happiness, health and well being of said male population. duh.
Anything for you my darlings…
Muddy Buddies
Ingredients:
9 cups Corn Chex, Rice Chex, Wheat Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1-1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart pan, slowly melt chocolate chips, peanut butter and butter on low heat. stir until melted and mixed thoroughly and smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake the wits out of it until well coated. Spread on waxed paper to cool.
Store in airtight container in refrigerator–or just pour it in a bowl and watch the wolves converge. Ours lasted about an hour.
Seriously.
Summer Jam Squares
If I’m sharing this little sweety with you–you must be in with us…deep. No, I mean, like, you know, family.
Summer Jam Squares
Ingredients:
3 cups flour
2 tsps. baking powder
1/2 tsp. salt
3 cups rolled oats
2 cups brown sugar
1-1/2 cups butter
1-1/2 cups summer jam–peach, raspberry, strawberry, plum–whatever!
Directions:
Measure first four dry ingredients together and set aside. Cream brown sugar and butter together until soft and fluffy. Slowly add dry ingredients and blend until soft and crumbly. Pat 1/2 of the crumbs in a jelly roll pan.
Press firmly or roll with a dowel or small rolling pin–like this one, my favorite little baking utensil at the moment. Next, carefully spread jam over the top of crust. Sprinkle the remaining crumbs over the jam layer until covered. Press the crumbs gently to set in place. Bake at 375 for about 35 minutes or until top is golden brown. Slide a knife or spatula around the edges as it cools to keep hot jam from sticking to the sides. It will be easier to slice this way–trust me. Cool completely then cut into squares.
Prepare to be adored…
and rightly so.
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Summer Fruit Salad
Have somewhere to be quick and need to bring a potluck? Well, here’s a super fast, incredibly easy and magnamoniously tasty fruit salad, that will likely become a family favorite.
Yes, I made up the word magnamonious.
Ingredients:
8 oz. Cool Whip Frozen Topping
8 oz. Yogurt–any fruit flavor or vanilla
Whisk both together in a bowl and add:
1 can pineapple chunks (drained)
1 can mandarin oranges (drained)
2 chopped apples
Add any other fruit chunks that you want by the cupful–such as strawberries, pitted cherries, raspberries, grapes, or peaches. Just keep adding whatever floats your boat, until you’re ready to quit. Any combination is fabulous and there is no way to do this one wrong.
Feel free to use my magnamonious word…
at your leisure.
Happy Summer y’all.
Summer Garden Salad
Ok, ok…I admit it. None of this actually came from my real live garden…yet.
Oh, but it will. Soon…very soon.
And when it does–
oh…my-my.
Summer Garden Salad
Ingredients:
Roma tomatoes–cut in chunks
Cucumbers–seeded and cut in chunks
Snap Peas
Ranch Dressing
Italian Dressing
Shredded Parmesan cheese
Directions:
There are no amounts listed because it’s all relative. Normally, if I’m making this just for me–I’ll cut up one cucumber, 2 tomatoes, add a handful of Snap pea pods and toss. Mix equal amounts of Ranch and Italian dressing together and drizzle lightly over vegetables. Sprinkle with shredded Parmesan cheese.
This is one salad that stores and travels much better than wilty old lettuce. In fact, it will just make you glad to be alive.
Oh, and Michele M. and Patty Ann–this recipe was for your suggestion to use veggies and snap peas. Hope you like it.
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