Muddy Squares with Marshmellows

                     Ingredients                     *means optional

9         cups rice square cereal

1         cup chocolate chips

1/2      a cup of creamy peanut butter

1/4      cup of butter

2         teaspoons of vanilla

1 1/2   cup of powdered sugar
*1 1/2   cup of mini marshmellows


Directions ~

     Place cereal in large container that has a sealable lid and set aside.  In microwaveable bowl ~ mix butter, chocolate chips, and  peanut butter and microwave for 1 minute. Remove from microwave add vanilla and stir till smooth. Put back in for 30 seconds. Remove from microwave and pour microwave mixture over squares. Using a spoon, stir until all pieces are coated evenly. Add powdered sugar and place lid on tight. 

SHAKE SHAKE SHAKE! Shake shake shake! Shake your goodies! Shake your goodies!

     Remove lid and pour entire mixture onto wax paper to cool for a few minutes. Lift wax paper n pour back into bowl. Add marshemllows and mix using spoon or put lid back on and dance.

Using a 1cup scoop, scoop mixture into zippy bags.

Put in fridge for a weeks worth of sweet snacks!

Baked Potatoe Slices

Ingredients                                   *means optional

Potatoes

3 tablespoons of olive oil

1 tablespoon of italian seasoning (spice)

1 teaspoon of sea salt (regular will work)

*shredded cheese

*sour cream

*ranch dressing

Directions ~

Wash potatoes. Do not peel.

Cut potatoes into about 1/4 of an inch slices.

Mix olive oil, sea salt, and italian seasoning in a bowl and coat slices evenly on top and bottom of slice.   Lay out in single layer rows on a baking sheet and sprinkle with shredded cheese or top with torn piece from a single slice.bake for 15-20 minutes at 450 or until potatoe cuts thru with a fork. Serve with a side of sour cream or ranch dressing.

Fall leaf cookies

Ingredients                                 *means optional

1    box of your favorite cookie dough mix OR   1  roll of   premade refridgerated cookie dough
1    box of food coloring

Note ~
     Other ingredients will be needed but vary depending on your choice of cookie dough.

Directions ~

     In one large bowl mix the entire batch of cookie dough according to box. Break up mixture into 4 bowls and use food coloring to dye the cookies. I used green, red, and yellow, leaving the last bit undyed as the natural chocolate chip color is brown.
Using spoons, plop the dyed cookie dough into differant locations on an aluminun foiled cookie sheet and press flat. When all the colors are onthe sheet, press them together so its a solid multi colored sheet of dough. For added affect, you can run a fork thru to pull colors into colors. Bake according to package directions.

     When the cookies are done, use a cookie press or knife to cut out leaf shapes. DO this while still warm! This way the cookies are easier to shape n wont crumble when being shaped. If hand carving use a knife to cut veins into the cookies :)

*Sausage* with greens beans and potatoes

Ingredients                                         *means optional

8     small golden potatoes
1     can of green beans  ~ do not drain
4     Morningstar Farms sausage patties
*onion chopped
*tablespoon of butter

Wash onion and potatoes. Cut potatoes into halves or quarters and chop onion into desired size. Pour ENTIRE can of green beans into crock pot, keepin juice. Dallop butter into pot and stir. Cook for 4-6 hours. When this time is up, cook sausage according to package. Chop it up :) Add the now cooked and chopped sausage to the crock pot and stir carefully (you dont want the potatoes to fall apart in there) and cook for 30 minutes.

This makes a wonderful side dish for a family of both non vegetarian and vegetarians alike. I served this to my husband with steak while i enjoy this with quorn chicken or morningstar riblets.

Quorn classic burger spaghettie

Ingredients                                   *means optional

1 box of your fave noodles

1 jar of your fave spaghettie sauce

2 Quorn classic burgers

*Mushrooms (fresh or jarred)

*Onion

Make noodles according to package.

In frying pan over medium-high heat, brown classic burgers.

After browned, add your favorite speghettie sauce , onion, and mushrooms. Cook until sauce is hot and  then mix with noodles.

You can use Morningstar Crumbles in place of the Quorn classic burgers, but i prefer the texture and taste of using the burgers chopped up and pan fried.



*Hamburger* rice with eggs

Ingredients                                     *means optional

Half to full bag of Crumbles by Morningstar (Vegetarian hamburger subsitute)

2-4    cups of rice - depending on how many eating
4       tablespoons terryaki - try this out n flavor to taste :)
4       tablespoons soy  sauce- try this out n flavor to taste
* 3    eggs
* 1   large bell pepper chopped up
* 1   onion chopped up

Make the rice according to package while browning crumbles.
Brown crumbles in a deep pan on medium to high heat. After browned, use a fine strainer to drain extra juice. Return to hot pan and add eggs and scramble with crumbles. Add the terryaki, soy, pepper and onion and  stir well. Cook 5 mins with everything in pan stirring occasionally. Add now cooked rice to the pan and mix well.

Peanut butter banana bites

Ingredients :                                  *means optional

Bananas
Peanut butter or Nutella
*cool whip
*vanilla ice cream

Directions ~

     Cut banana into an even number of bite size slices. Using a knife, spread peanut butter (nutella) on one slice and top with another slice. Top with a dollop of whipped cream or eat as is!

     For a delicious dessert, scoop ice cream into bowl and place 2 banana bites around the ice cream and one open (meaning just one banana slice with peanutbutter (nutella) on it ) on the top. Add whipped cream if desired and enjoy! A diff twist on the banana split :}

Fried mushrooms



Button mushrooms



Ingredients :                                  *Means optional

1-2        large package(s) of fresh mushrooms

1/2        cup all purpose flour

1 1/2     cups of bread crumbs

1/4        cup parmesan cheese or shredded cheese

2           tablespoons chopped parsley

1/2       teaspoon red pepper flakes

3          eggs - lightly beaten

           vegetable oil ~ for frying

          *salt and pepper

          * horseradish sauce

Directions :

     Clean mushrooms and remove gills (if using a larger mushroom). Slice into strips (if using a larger mushroom)

If using button mushrooms, just wash well to remove all dirt.

Set up 3 deep bowls with the following ingredients.

1 ~ Flour only

2 ~ Egg wash

3 ~ Bread crumbs, parsley, and pepper flakes - mixed well

After the bowls are set up, heat oil in deep fryin pan to medium high. Also, set a plate with paper towels to the side to set mushrooms on after they are done cooking. This removes the excess oil.

Bowl one   ~  Flour only. Roll strips and cover completely.

Bowl two ~   Egg wash. Cover mushrooms completely.

Bowl three ~ Breading mixture. Roll floured and egg moistened mushrooms thru this till covered completely.

Carefully set mushrooms into preheated oil and cook for 3-5 minutes and flip once to cook the other side for another 3-5 minutes. Be sure not to flip each mushroom more then once or twice as doing so removes the breading from the mushroom.

Place cooked mushrooms on the plate with the papertowels and sprinkle desired cheese onto them while still very hot to melt cheese to breading. Serve with horseradish sauce :}

Notes :

            These mushrooms make a great side for any BBQ :)

I make them whenver my husband grills. The burgers pictured below are Quorn Classic Burgers and sliced  portabello mushrooms.

Peanut Butter Powdered Sugar Crepes

Ingredients :                              *means optional

2 cups all purpose flour

3 cups of milk

4 eggs

A dash of salt

2 tablespoons of veg oil

Peanut butter

Powdered sugar

*apple ~ peeled and sliced into bite size chunks

*chocolate peanut butter or nutella instead of plain peanut butter

Directions :

Heat pan to med-high temperature and spray fryin pan with nonstick spray or butter. Using a measuring cup, scoop 1/4 cup of batter into pan. In about 1 minute, the crepe will be set on the bottom and be ready to flip. You will be able to test with spatula by lifting a section of the crepe without it tearing and without batter spreading to where you lifted. After its been flipped, fry for only about 15-20 seconds and move to a plate. Add peanut butter to entire crepe and spoon powdered sugar over peanut butter and roll crepe. For easier eating cut crepe into thirds or half.