1 package
(3.4 oz) instant white chocolate or vanilla pudding mix
¼ c. sugar
2 tsp.
vanilla
½ tsp. ground
cinnamon
½ tsp. ground
nutmeg
Whisk ¾ c. milk and
pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg.
Stir in the remaining milk. Refrigerate until serving. (110 calories per ½ cup
serving.)
This reminds me of Italian Ice and is a cool, refreshing summer snack.
2 envelopes pink lemonade Kool-Aid
1 ¾ c. sugar
7 c. water
Combine all in a 2-quart pitcher and stir. Pour into small containers and freeze. To use, microwave for 15-20 seconds and scrape with a spoon. Yummy!
This whips up quickly and reminds me of summers growing up.
½ can orange
juice concentrate
½ can water
½ can milk
½ tsp. vanilla
2-3 Tbsp. sugar
~6 ice cubes
Combine all in blender. Enjoy!
Don't be fooled by the name. This is nothing like water with a bit of lemon. It's more like a lemonade, but oh, so much better! This is so easy to make, but it tastes kind of fancy so it's perfect for events and gatherings with friends.
1 gallon water
2 Tbsp. citric acid
1 Tbsp. lemon emulsion (preferred) OR 2
Tbsp. pure lemon extract
2 c. sugar
Combine and stir well. (If using extract, you might need ½ c. more
sugar.)
This is delicious. My favorite is the Christmas peppermint popcorn. I make it for my kids, telling myself I'll have just a little, but it's like eating Lay's potato chips - "No one can eat just one" - and before I know it, I've eaten half the bowl.
1 package Microwave popcorn
Vanilla almond Bark (2-4 oz.)
m&m’s , sprinkles or colored sugar
(optional)
Microwave the popcorn according to
package directions. When cool, place popcorn in large bowl and remove any
unpopped kernels. Melt almond bark in microwave safe bowl in 30 second
intervals, stirring between each, until smooth. Pour almond bark over popcorn
and stir to coat. You can stir in candies, sprinkles, etc. if desired for a
colorful snack. Yummy, salty and sweet. Christmas variation: Stir in ~1/3
c. crushed candy canes while almond bark is still “wet” for a subtly minty,
super delicious treat. Use ‘Movie Theater Butter’ popcorn for the best flavor.
These will always and forever remind me of my dad, even though he liked his slightly burnt and I like mine barely brown. :)
6 c. Cheerios or store-brand equivalent
4 Tbsp. butter
Salt
In a 5 qt. saucepan,
melt butter over medium heat. Add Cheerios and stir constantly until they start
to look toasty (or keep them on the heat longer if you like them a little
darker like my dad.) Add salt, to taste, as you stir.
For a super delicious salty/sweet
variation, melt 4-6 oz. of vanilla almond bark and stir it into prepared Hot Buttered
O's. Or try a sprinkle of garlic salt for a more savory snack.
I've modified this recipe I got years ago from Needle In a Haystack Stitchery. With so many add-ins and options, you should be able to tweak it just right to come up with your perfect granola. This recipe can be doubled.
2
c.
quick oats
1
c.
coconut
½
c.
honey
1/3
c.
oil
½
tsp. vanilla
½
tsp. salt
Combine.
Spread out on a baking sheet and bake at 400° for 8 minutes, stirring halfway
through, for a soft, chewy texture. Bake a little longer if you like it
crunchy. You can also add sunflower seeds, flax seeds, almonds, cashews, wheat
germ, raisins, craisins, or anything else you love.
My mother-in-law gave me her whole wheat pancake recipe for when you want to kick the healthy factor up a notch.
1 1/3 c. sifted whole wheat flour
3 eggs, well beaten
1 Tbsp. baking powder
1 ¼ c. milk
3 Tbsp. sugar
3 Tbsp. oil
¾ tsp. salt
Stir together dry ingredients. Combine
eggs, milk and oil and stir into dry ingredients, mixing only until blended.
(For fluffier pancakes, eggs may be separated and the egg whites stiffly beaten
then folded into the batter just before baking.)
Bake on lightly greased griddle until
lightly brown, then turn. Makes twelve 4-inch pancakes. Also makes good
waffles. (Be sure to spray waffle iron first!)
My boys had these at a Scout camp years ago and it's one camping recipe we were happy to adopt. Somehow these end up being "breakfast for dinner" and never actually breakfast around here, but they taste great whenever you eat them!
Bacon
or sausage, fully cooked
Scrambled
eggs
Shredded
cheese
Salsa
Flour
tortillas
Wrap
eggs and bacon/sausage in a tortilla. Top with cheese and salsa, if desired. Roll
up and enjoy!
This has been our go-to pancake recipe for years. It's from the Better Homes and Gardens cookbook and it never lets us down. Serve with butter, syrup, fruit, nutella, peanut butter... whatever!
1 c. flour
1 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 beaten egg
1 c. buttermilk
2 Tbsp. cooking oil
In mixing bowl, stir together flour, sugar, baking
powder, soda and salt. In another bowl, combine egg, buttermilk and oil. Add to
flour mixture all at once. Stir just until blended but still slightly lumpy.
Pour about ¼ c. batter onto a hot, lightly greased griddle or heavy
skillet. (1 Tbsp. batter for dollar-sized pancakes). Cook till pancakes are
golden brown, turning to cook second sides when pancakes have bubbly surfaces
and slightly dry edges. Makes 8-10 standard-size or 36 dollar-size pancakes.
