Cookie Dough Milk Pops

1-1/4 cups milk, use 2% or whole
1/3 cup light brown sugar, packed
Pinch salt
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips

In a glass measuring cup, microwave milk for 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.

Place 1/2 tablespoon chocolate chips in the bottom of each ice-pop mold. Top with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.

To release pops, run mold under warm water for 20 (ish) seconds; they should slide right out. This made four pops using the mold I have.

Blender Fudge Pie

4 eggs
1/4 cup + 3 T cocoa powder
1 1/4 cups evaporated milk
1T vanilla
1/2 cup butter, melted
2 1/2 cups cane juice crystals, such as sucanat
2 unbaked pie crusts

Put all ingredients, except pie crusts (obviously), in the blender. Blend on high for a couple of minutes. Divide into the two pie crusts. Bake at 350 for 35 to 40 minutes. The center of pies should giggle a little in the center when done. Cool and serve.

Oil Pie Crust

Makes 2 single layer crusts or 1 double layer

2 3/4 cups whole wheat pastry flour (a little more if freshly ground)
1 t salt
½ cup light olive oil (not extra virgin olive oil)
½ cup milk

Mix the flour and salt together. Measure the milk and oil in a measuring cup, don’t stir. Add the oil/milk mixture all at once to the flour. Stir until mixed, then shape into 2 balls. Cover with plastic wrap and refrigerate for at least 15 minutes. Roll out on a lightly floured surface. Put into pie pan and flute edges, bake/fill as recipe directs.

Oatmeal Cookie Smoothie

2 whole bananas (frozen)
¼ cup rolled oats (I used gluten free)
¼ cup milk (I used vanilla almond milk)
½ tsp cinnamon
1 tbsp raisins

Combine all ingredients together in a blender and whiz until smooth and creamy. Top with a sprinkle of cinnamon.

*If you used unsweetened milk, add another Tbsp of raisins for sweetness*

Unfried Chicken

Un-fried Chicken

1c crushed cornflakes
1T flour
1t seasoned salt
1 egg white
1 T water
6 bone in pieces of chicken

preheat oven to 400. mix cereal, flour and salt in a shallow dish. beat egg white with 1T water in another dish. dip chicken into egg white mixture, shake off excess. then roll into cereal mixture. shake gently. put onto greased cookie sheet.
bake 40min or until done. if you use boneless, it will cook faster.

Butterfinger Delight

1 angel food cake torn into bite size pieces
1 stick butter melted
2c powdered sugar
6 butterfinger candy bars crushed lightly
1/3c egg beaters
16oz cool whip

Mix the butter, powdered sugar, egg beaters in a bowl then fold in cool whip. Take half the cake pieces and put on bottom of 9x13, spread half the butter mixture over and half the candy bars. Repeat the layers again, ending with candy bars on top and then chill for at least 2 hrs.

Homemade Icee

1 package sweetened kool aid drink mix ( any flavor ) 

2 cup club soda                                                                                                        3/4 cup sugar
2 1/2 cups crushed ice

Put the Kool-Aid powder, sugar, and 1 c. Club Soda in a blender. Process till smooth and dissolved. Add the ice and blend until smooth. Add the remaining cup of Club Soda and blend. It should be slushy but if you want it thicker, just pop it into the freezer for about 30min.

(I went traditional with blue raspberry and cherry)

Banana Fritters

1 2/3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar
1/4 teaspoon salt
2/3 cup milk
1 egg
3 bananas, mashed with 1 teaspoon lemon juice

oil for deep frying
confectioners' sugar for dusting

Sift all dry ingredients together into a bowl. Stir together the milk and egg then add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should be thick enough to mound up in a spoon. Add 1 inch of oil to a skillet and heat until hot. When the oil is ready drop by spoonfuls in small batches. Cook about 2 min per side, until brown then flip and cook 2-3 min longer. Drain on paper towels. Keep warm and just before serving dust with powdered sugar.

Ham Biscuits

2c self rising flour
dash cayenne pepper
1c grated cheddar cheese
3/4c milk + 2T
1/4c shortening
2T butter, melted
1c diced ham

Cut the shortening into the flour until crumbles form. Then add the rest of the ingredients. Stir until just combined. Drop onto an ungreased cookie sheet and bake at 450 for 12-15 min.

English Muffin Quiche

2T butter
1/2c onion, chopped
6 eggs, beaten
2c milk
1T chopped chives
dash pepper
2c grated cheddar cheese
1c bacon, cooked and crumbled
2 1/2 english muffins, crumbled

Spray 18 muffin cups with pam cooking spray. Melt the butter in a pan and saute the onion until tender. In a bowl whisk eggs, milk, chives and pepper. Stir in cheese, bacon, onion and muffin pieces. Spoon evenly into the 18 prepared muffin cups (tin). Bake 400 for 20min, cool for 5min before removing.

***I have made this with the muffins toasted and cubed and also not cooked. It really is a preference of taste. The not cooked muffins absorb more liquid. We, preferred them toasted first. The original recipe did not say whether to toast or not, so I just made it both ways, to see which we liked better.***

Breakfast Casserole

20oz hashbrowns, thawed
4c mont. jack cheese, grated
2c diced ham
7 eggs, beaten
1c milk
1/2t salt
1/2t dry mustard
as much pepper as you like

Place the potatoes in a greased 9x13 pan. Layer the cheese over the potatoes, then the ham on top of the cheese. In a bowl mix the rest of the ingredients, then pour over top. Bake 350 for 1 hr covered then for 15min uncovered.

***This is my version of the popular breakfast casserole that calls for bread. I'm not a fan of soggy bread, as you can see from my english muffin quiche post. Don't leave out the mustard, it really does make a difference.***