Fluffernutter Cereal Treats

These cereal treats are awesome.  They are crispy and chewy and have a creamy, ooey, gooey center.  It's like a texture party in your mouth!  Since they are made with cereal and have the addition of peanut butter, which adds protein, that means you can eat these for breakfast, right?  I'm sure they are better for you than the cereal treat bars you can buy at the grocery store.  

Send these in your kid's lunch, your hubby's lunch and your lunch and everyone will be happy campers!

mmm . . . mmm . . . mmm

Fluffernutter Cereal Treats

adapted from: Cookies and Cups
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter
1 (10.5 oz.) bag mini marshmallows
6 c. Honey Bunches of Oats cereal
3/4 c. creamy peanut butter
1 c. marshmallow fluff or creme

Spray a 15x10-inch cookie sheet with cooking spray.  Melt butter in a large saucepan over low heat.  Add the mini marshmallows and stir until melted.  Remove from heat and stir in the cereal.  Spread cereal mixture evenly into the prepared baking sheet the best you can (your clean hands will work best to help spread it out).  Let cool for 10 minutes.  When cooled, cut the entire rectangle in half.  Spread marshmallow fluff or creme on one side and peanut butter on the other side.  Pick up one half and flip it over on top of the other half to sandwich the two sides together.  Cut into squares when ready to serve.  Store in an air-tight container.  

Jenn's Notes: I used the regular Honey Bunches of Oats cereal, but I think the one with sliced almonds would be amazing too!

Libby's Pumpkin Roll

Up until the other day, I had only eaten a pumpkin roll once in my entire life.  Several years ago, my cousin made a pumpkin roll as one of the treats at my other cousin's baby shower.  First of all, this was before I started cooking and baking and 2nd I was way impressed with this beautiful orange and white swirled round cake and thought she was amazing that she could make something so fancy looking and so delicious tasting (P.S. I still think you are amazing)!

I finally attempted this intimidating cake last night.  Guess what?  It was actually way easy to make and I know you can do it too.  I wouldn't lie to you - there is no reason to be intimidated.  I went with the tried-and-true Libby's recipe that is on the back of their cans of pumpkin.  It was delicious.

Libby's Pumpkin Roll

adapted from: Very Best Baking
(Printable Recipe) and (Printable with Picture)

1/4 c. powdered sugar (for sprinkling over cake)

3/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

1/4 tsp. salt

3 large eggs

1 c. sugar

2/3 c. canned pumpkin puree

Filling:

1 stick (8 Tbl.) unsalted butter, softened

4 oz. cream cheese, softened

1 c. powdered sugar

1 tsp. vanilla extract

Preheat oven to 375 degrees.  Grease 15x10-inch jelly-roll pan; line with parchment paper.  Grease and flour paper.  Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.  Beat eggs and sugar in a large bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Bake for 13-15 minutes or until top of cake springs back when lightly touched.  

Immediately loosen cake from pan.  Sprinkle 1/4 cup of powdered sugar over cake, top with a thin cotton kitchen towel and place a cooling rack upside down on top of the cake.  Invert pan.  Now, your cake will be sitting on top of a towel on a wire rack.  Carefully peel off parchment paper.  Roll up cake and towel together, starting with narrow end.  Cool completely on wire rack.  Meanwhile, beat butter and cream cheese together until fluffy.  Add the powdered sugar and vanilla and beat until smooth and well blended.  

Carefully unroll cooled cake.  Spread filling evenly over cake.  Re-roll cake, wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with more powdered sugar before serving, if desired.

Jenn's Notes:  The original filling recipe called for more cream cheese and less butter, but I prefer the opposite, so I made the recipe as I typed it above.

BBQ Ranch Ribs in the Slow Cooker

These ribs were a huge hit.  I originally planned on serving them as whole ribs, but after I trimmed the fat off, they ended up more like rib-tips.  I might have a problem of thinking I need to get all of the fat off the meat.  I ended up shredding it and I ate mine plain, but "The Mr." ate his on a few slices of french bread with spicy pickles and he raved about how good it was.  Definitely a dish I will make again.

BBQ Ranch Ribs in the Slow Cooker
adapted from: Real Mom Kitchen
(Printable Recipe) or (Printable with Picture)

2 Tbl. butter
2 Tbl. canola oil
salt and pepper
2 1/2 - 3 Lbs. boneless country-style ribs
1.25 oz. pkg. ranch dressing mix
1 1/2 c. ketchup
3 Tbl. yellow mustard
4 Tbl. worcestershire sauce
2 Tbl. vinegar (I added a splash)
1/4 c. brown sugar
2 Tbl. cornstarch (I didn't add)
2 Tbl. cold water (I didn't add)

Heat butter and canola oil over medium heat.  Season the ribs with salt and pepper and add to hot oil.  Brown all sides and then add to the slow-cooker.  Top meat with ranch dressing mix.  Combine the ketchup, mustard, worcestershire, vinegar and brown sugar and pour over ribs.  Cover and cook on high for 4 hours.  Carefully remove ribs from crock pot, they will be very tender. Whisk together the cornstarch and water and add to the sauce.  Stir to thicken sauce.  Serve ribs with sauce.

Jenn's Notes: I cooked mine in a dutch oven, in the oven, on a really low temperature of 250 degrees for a few hours until it basically fell apart. I shredded it in the sauce and I didn't add any cornstarch to thicken it.  

Copycat Great Harvest Cinnamon Chip Bread

This bread is Ahh...Mazing!

I tried this bread from Great Harvest for the first time the other day and I was so impressed with how soft it was.

I couldn't stop thinking about it the rest of the day . . . 

. . . Then, I remembered seeing a copycat recipe floating around the internet.  Lucky for me (and you), it was perfect timing, because cinnamon chips are in the stores right now.  I had never bought them before, but I was told stores only carry them during the Fall and Winter season (you can find them online the rest of the year).  Sure enough, I found them at my local grocery store and picked up a few extra packages to have on hand. 

This bread turned out so stinkin good!  It is soft and cinnamony and super addicting.  Nothing is better than a piece warm, right out of the oven, smothered in butter or honey butter.  You have to make this for your family ASAP.  I promise they will love you forever!

If you like this recipe, you might also like my Great Harvest Honey Whole Wheat Bread Copycat!

Copycat Great Harvest Cinnamon Chip Bread

adapted from: Rae Gun Ramblings
(Printable Recipe) or (Printable with Picture)

2 1/4 tsp. active dry yeast
1/3 c. sugar

1 c. warm water

1 c. warm milk

1/3 c. vegetable oil
1 large egg

1 1/2 tsp. salt

4 1/2 - 5 1/2 c. all-purpose flour

1 c. cinnamon chips, no more

In the bowl of a stand mixer combine yeast, sugar and warm water and allow to sit for 5 minutes.  It should be bubbly and frothy.  If it does not get frothy, start over.  Add the warm milk, oil and egg.  Mix to combine.  Slowly add 2 cups of flour, mix and then add the salt.  Begin adding the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl.  The dough will be very sticky, but the softer the dough the lighter the bread will be.  So, use the least amount of flour you can handle. 

Add the cinnamon chips and mix just until incorporated.  Since the dough is warm, the chips will melt everywhere if you mix it too long.  Transfer the dough to a greased mixing bowl and allow to rise until doubled in size.  Punch down dough and divide in half.  Form each half into a loaf and place into two greased loaf pans.  Allow to rise until doubled in size.   Bake at 350 degrees for 30-35 minutes.  Makes 2 loaves. 

Note: It is not a good idea to make this in the bread machine, because the cinnamon chips will melt everywhere and turn your bread orange. 

Jenn's Notes: I love how easy this bread is to make and I love that you don't have to knead it.  One cup of cinnamon chips really is enough for two loaves.  You may think you need to add more, but the flavor will be overpowering.  So, stick to one cup.  Try using leftover bread for french toast!

S'MORES HOT CHOCOLATE

I had to make some hot chocolate after work the other day.

All day at work, while I sat at my desk, I was secretly kind of cold (if any of my co-workers are reading this - don't tell Sue - ha ha)!  You see, there is a constant battle at work with the thermostat.  The three of us that sit along the wall are always hot and have little fans on our desks and the rest of the room are always cold and have space heaters under their desks.  

I never get cold at work, but as people were coming in and out of the door all day long and letting in the cool breeze, I found myself slightly chilly.

This hot chocolate was rich and creamy and delicious.  The toasted marshmallows were such a fun addition, rather than just plain mallows.  P.S. . . on a little side note . . . when you are broiling the marshmallows, make sure to watch them very very closely and don't put them too close to the broiler or they may catch on fire.  Don't ask me how I know this, just trust me :)  

S'MORES HOT CHOCOLATE

adapted from: Our Best Bites
(Printable Recipe) or (Printable with Picture)

2 Tbl. butter, melted

2 graham crackers, crushed

4 c. whole milk (I used 1%)

2 (4 oz.) milk chocolate bars, broken into chunks

8-12 large marshmallows

chocolate syrup

4 mugs

Place melted butter in a small, shallow dish that is as large around as your mugs.  Place crushed graham crackers in another dish of the same size.  Flip your mugs upside-down and dip the rim first in melted butter and then in the crushed graham crackers; set aside.  Add the milk to a medium saucepan and heat on medium-low.  When it is  starting to get warm, add the chocolate chunks.  Whisk frequently to keep the chocolate from burning and getting stuck to the bottom of the pan.  Meanwhile, place the marshmallows on a parchment lined baking sheet.  Place under the broiler in the oven on low.  Watch constantly and remove from the oven when toasted and browned.  Once the chocolate is completely melted and well incorporated into the milk and it reaches desired temperature, pour into a container with a pour spout (this will help you divide it between the cups easier and keep your graham cracker rimmed cup looking pretty).  Divide mixture between four mugs.  Top each with 2 or 3 toasted marshmallows and drizzle with chocolate syrup.  Serves 4.

Jenn's Notes:  I used 1% milk and I still think it turned out thick and creamy.  It is very rich and a 1 cup serving was plenty.  

Out of This World Corn Dip Made a Little Lighter

This dip is dangerous.  It is the kind of dip that you can easily fill up on before you even get to your dinner entree.  It's the kind of dip where you find your hand uncontrollably picking up another corn chip without even thinking about it.  It's the kind of dip that two people won't have any problem finishing off the whole batch in two days.  Since it isn't spicy, you don't even have to stop between bites to take a sip of water.  It's creamy and cheesy with a burst of flavor in every bite and I loved it!

Out of This World Corn Dip Made a Little Lighter

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/3 c. light Mayonnaise
1/3 c. light sour cream

1 (11 oz.) can corn with peppers, well drained

1 (7 oz.) can diced green chiles

1 Tbl. finely chopped green onions

1/4 tsp. garlic powder, or to taste

1/2 tsp. taco seasoning, or to taste

pepper

1 c. Cheddar cheese, shredded

1 big bag corn chips, scoop kind

Combine mayo and sour cream.  Add the corn, green chiles, green onions, garlic powder, taco seasoning and pepper.  Stir together until well combined.  Last, stir in the shredded cheese.  Taste and adjust seasonings, if needed.  Cover with plastic wrap and chill for at least two hours (the longer the better).  Serve with corn chips.  Makes about 2 1/2 - 3 cups of dip.  

idea from: Inspired by Charm

Cutler's Pumpkin Chocolate Chip Cookies

The other day, one of my co-workers was asking if anyone had ever seen a big, soft, cakey, pumpkin chocolate chip cookie recipe that called for butter?  I started thinking of all the recipes I have tried and realized they all called for either shortening or vegetable oil.  

Then, I came across this recipe.  Guess What?  It calls for butter.  It comes from Cutler's Bakery.  I guess it is NOT a copycat, it is the REAL DEAL.  

Since this recipe makes A LOT of cookies, I brought them into work. 

One of my co-workers tried them and said "These are Amazing", I then told her that the recipe is from Cutler's.  She about died when I told her that, because apparently, she loves that place.  She always has to go there when she visits her grandparents up in Bountiful.

Well, now you have their pumpkin chocolate chip cookie recipe :)

Cutler's Pumpkin Chocolate Chip Cookies

adapted from: Cutler's Cookies, Bountiful, Utah 
as seen on A Bountiful Kitchen
(Printable Recipe) or (Printable with Picture)

1 c. butter, softened

3 c. sugar

2 eggs

2 c. canned pumpkin puree

2 tsp. vanilla extract

2 tsp. ground cinnamon

1 tsp. nutmeg

1/2 tsp. ground cloves (I added 1/4 tsp.)

5 c. cake flour

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

1 bag chocolate chips

Preheat oven to 350 degrees.  Beat butter and sugar together for about 2 minutes or until smooth.  Add eggs, pumpkin, vanilla and the spices.  Continue beating for about 2 additional minutes.  Add rest of ingredients to bowl and beat only until flour disappears and all ingredients are combined.  Using a large cookie scoop, place dough onto parchment-lined baking sheet or greased baking sheet,  Bake 10 minutes (I baked mine 16 minutes) or until done.  Let cool completely on baking sheet before transferring to plate.

Cutler's Tips:
-They use cake flour in all of their cookie recipes, because it will create a lighter texture.
-Do not flatten the balls of cookie dough after placing on the baking sheet.  

Jenn's Notes:  I used around 2-3 Tablespoons of dough per cookie and they took 16 minutes to bake.  I ended up with 4 1/2 - 5 dozen cookies.  P.S. Don't try the raw cookie dough, because you might not end up with any cookies.  It is incredible.