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Check us out on the Fox 9 Good Day show making this tasty cereal treat! See Video

Cereal Dessert Bowl

Ingredients

• 1 Batch of “Cheerio” Cookies (see recipe below)
• 1 Batch of “Milk” (see recipe below)
• Toppings : Sliced Bananas & Strawberries (optional)

Directions

Add 1/2 cup of prepared vanilla pudding (the “Milk”) to favorite cereal bowl, top with cooled “Cheerio” cookies, and garnish with sliced bananas and strawberries. Enjoy!

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The “Cheerio” Cookies

Ingredients

1 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 stick unsalted butter, at room temperature

2 Tablespoon + 2 teaspoons granulated sugar

1 large egg white

1/8 cup honey

1/2 teaspoon vanilla extract

Directions

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.

Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft).

Fill a piping bag with the dough; pipe out the “cheerios” cookies about 1/2 inches apart onto 2 ungreased baking sheets. You can also spoon dough and poke a hole in the center to create ring shape.

Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

The “Milk”

Ingredients

1 package instant vanilla pudding

Directions

Prepare as directed on the package and chill until ready to serve.

It’s inevitable…after Thanksgiving your refrigerator is full of delicious leftovers. Looking for a way to switch it up and not eat the same meal over again? Try these recipes to put a creative twist on your leftovers!

Loaded Leftover Mashed Potato Sticks

3-4 servings (12-16 sticks)

Ingredients

1 cup leftover mashed potatoes, cold

1/4 cup all-purpose flour

1/4 cup breadcrumbs

4 TBSP butter, melted

1 Egg, lightly beaten

1/4 cup to 1/2 cup, grated or shredded cheese of choice

1 Teaspoon garlic salt, or favorite seasoning

Optional mix-ins: crumbled cooked bacon, chives, parsley, etc.

Directions

Preheat oven to 450.

Line a sheet pan with parchment paper sprayed with olive oil or non-stick spray.

Combine mashed potatoes, flour, breadcrumbs, melted butter, egg, and any optional mix-ins.

Use hands to incorporate mixture into a dough. Knead a few times.

Put ball of dough onto lightly floured surface.

Take dough by Tablespoon and roll out individually into sticks. Approximately 4” long and 1/2” thick. Should make 12-16 sticks.

Put strips onto prepared sheet pan.

Sprinkle strips with Cajun seasoning or preferred seasoning and cheese selection.

Spray sticks with olive oil or non-stick spray. This will help them crisp.

Bake 15-18 minutes or until desired crispness. Flip the sticks hallway through for even baking. Let cool slightly. Serve with a dipping sauce: ketchup, barbeque, honey mustard, salsa, sour cream, etc.

To store & reheat: Refrigerate and reheat in 450 oven for 10 minutes.

Thanksgiving Next Day “Cupcakes”

Make 6 cupcakes

Ingredients

3 Cups prepared and cooled mash potatoes

3 Cups prepared and cooled stuffing

1 Cup prepared and cooled Gravy

Chives or other herbs for garnish “sprinkle”

Directions

Preheat oven to 400F.

In a paper cup lined muffin tin scoop ½ cup of stuffing onto each cup.

Top with a ½ cup scoop of mashed potatoes.

Bake in oven until warmed all the way through. About 10-12 min

While baking heat the gravy on the stove or in the microwave. Lightly pour the gravy over the baked/ reheated cupcakes.

6. Top with chives or herbs as garnish.

*This is also good topped with some next day turkey too.

Celebrate Halloween weekend with these spooktacular treats that you can make to share with friends and family!

Spiderweb Chocolate Cupcakes (Makes 16)

Ingredients

1/4 cup (2 ounces) unsalted butter, room temperature

1 cup (7 ounces) sugar

2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate)

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup

2 teaspoons vanilla extract

1/3 cup (2 3/4 ounce) full-fat sour cream

1 cup (5 ounces) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (2 ounces) cocoa powder

1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup

Directions

1. Preheat oven to 350 F.

2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.

3. Melt the chocolate in the microwave or in a double boiler.

4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.

5. Mix in eggs and egg yolks one at a time until just combined.

6. Mix in oil, vanilla, and sour cream until just combined.

7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.

8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.

9. Mix in water until just combined.

10. Fill cupcake liners 2/3 full and put in the oven.

11. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.

12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature before frosting.

TO DECORATE:

Frost Entire Cupcake with Vanilla Frosting.

With Melted Chocolate in a small piping bag, pipe circles radiating from the center of the cupcake.

While the Chocolate is stil warm,, using a toothpick, pull lines from the center creating a web.

Place Spider on Cupcake to finish. Enjoy your spooky cupcake!

Witches Brew

Ingredients

1 quart lime sherbet, slightly softened

1 container (12 oz) frozen limeade, thawed

1 bottle (1 liter) ginger ale

Gummy worm candies, if desired

Lime slices, if desired

Directions

1. In punch bowl, mix sherbet, limeade and ginger ale.

2. Pour into glasses. Garnish each glass with candy and lime slices. Serve immediately.

Remind mom how amazing she is with a deliciously fun cooking experience! Cooking classes to do with the kids, date night classes, cooking kits, gift certificates & more!