Shannon's profile page
Recipes
Button Sugar Cookies
By Shannon
Use playdough cookies recipe, add neon food coloring
- 3/4 cup butter, softened
- 3 ounces cream cheese
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Vanilla Pudding Sauce
By Shannon
For pancakes/waffles
- 2 Tbsp cornstarch
- 1/3 cup sugar
- 1/8 tsp salt
- 2 cups milk
- 2 egg yolks, beaten
- 1 Tbsp butter
- 2 tsp vanilla
Cinnamon Toast Rolls
By Shannon
Preheat the oven to 375 degrees
- a dozen or so slices of very soft, fresh white bread
- melted butter
- cinnamon sugar
Crunchy Peanut Butter Mix
By Shannon
In large bowl, mix cereals, pretzels, peanut butter candies and peanuts; set aside
- 4 cups Golden Grahams® cereal
- 2 cups Cocoa Puffs® cereal
- 2 cups thin pretzel sticks (2 1/4 inch)
- 1 cup candy-coated peanut butter candies
- 1 cup dry-roasted peanuts
- 10 oz white chocolate baking bars or squares, chopped
- 2 tablespoons butter or margarine
- 1/2 cup powdered sugar
Chicken Cordon Bleu Pasta
By Shannon
Bring a large pot of water to a boil over med-high heat
- 1 lb. Pasta (I used penne-you could use any fun shaped pasta)
- 1 cup Chicken Breasts, cooked and cubed
- 1 cup Ham, cooked and cubed
- 1 1/2 cups Milk
- 8 oz. Cream Cheese (softened)
- 2 Tbsp. Dried Minced Onion
- 2 cups Swiss Cheese, shredded
- Salt
- Pepper
- Cayenne Pepper
- 1 cup Panko Crumbs
- 1/2 cup Butter, melted
M & M Bark
By Shannon
Line an 8 X 8 inch pan with parchment paper
- enough pretzel sticks to just cover the bottom of an 8 X 8 pan
- 30 or so caramels (I use Kraft caramels)
- 1 Tbsp cream (or whole milk)
- 1 1/4 cup chocolate chips
- 1 - 2 cups mini M & M's
Crispy-Cakey Chocolate Chip Cookies
By Shannon
Recipe courtesy Food Network Magazine
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream
By Shannon
Preheat oven 325. Grease and flour a 9x5 loaf pan
- For the Bread
- 1 C all-purpose flour
- 3/4 C white whole wheat flour
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 3/4 C brown sugar
- 1/4 C granulated sugar substitute
- 1 tsp vanilla extract
- 1/2 C low-fat plain yogurt
- 2 tbsp canola oil
- 1 1/4 C pumpkin puree
- For the Frosting
- 1/4 C butter, softened
- 2 tbsp pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 1/2 C confectioner's sugar, sifted
- 2 tsp milk
- For the Caramel Drizzle
- 3 tbsp brown sugar
- 1 tbsp water
- 1 tbsp butter
- 1/4 tsp salt
Oreo Pudding Cookies
By Shannon
Preheat oven to 350 degrees
- 1 c salted butter, room temperature
- 3/4 c cup brown sugar
- 1/4 c cup white sugar
- 4.2 oz package instant oreo pudding mix
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 2 hershey's cookies n cream candy bars broken into small pieces (i used 2.6 ounce king sized bars)
- 2 c semi-sweet chocolate chips
- 2 1/4 c all purpose flour
Waffles
By Shannon
Mix it together and make
- 2 eggs
- 1 3/4 cup milk
- 2 cups all purpose flour
- 1/2 cup oil
- 4 tsp. baking powder
- 1 tbs. sugar
- 1/2 tsp. salt