Yummy Recipes for your Holidays Using Cereal: Banana Bubble Loaf, Crunchy Monkey Bread, Bombay Party Mix, and Pebbles Confetti Cookies

Every year, it always seems like I start my baking earlier and earlier and this year is no exception. I'm including a few new recipes this year and a some of those recipes call for cereal! Below find a few of the recipes that I will trying over this holiday season.

Banana Bubble Loaf
Ingredients:
2 cups Great Grains Banana Nut Crunch cereal
1 cup firmly packed brown sugar, divided
1/2 cup (1 stick) butter or margarine, melted
2 cans (12 oz. each) refrigerated buttermilk biscuits

Directions:
Preheat oven to 350°F. Lightly crush cereal in resealable plastic bag. Add 1/2 cup of the sugar; close bag and shake to mix well. Set aside. Mix remaining 1/2 cup sugar and the butter in small bowl.

Cut each biscuit into quarters. Dip, a few at a time, in butter mixture. Add to cereal mixture; close bag and shake to coat well. Place in greased 9x5-inch loaf pan. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter mixture.

Bake 40 to 45 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Cut into 16 slices. Serve warm.

Crunchy Monkey Bread
Ingredients:
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated biscuits
1/3 cup Honey Bunches of Oats Honey Roasted cereal
1/3 cup chopped pecans
1/3 cup raisins
1 cup firmly packed brown sugar
3/4 cup butter, melted
1 teaspoon vanilla

Directions:
Heat oven to 350°F. Lightly grease 12-cup bundt pan.

In a large plastic food storage bag, combine sugar and cinnamon. Separate dough into 16 biscuits and cut each biscuit into quarters. Place in the food storage bag and shake the bag to coat.

In a small bowl combine cereal, pecans and raisins. Arrange in biscuit pieces in pan, layering the cereal mixture among the biscuits.

In small bowl, mix brown sugar, melted butter and vanilla. Pour over biscuit pieces.

Bake 28 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.

Turn upside down onto serving plate and place in the center of table. Allow guests to pull apart the pieces of monkey bread to serve. Enjoy warm.

Bombay Party Mix
Ingredients
2 cups Honey Bunches of Oats Honey Roasted cereal
1/2 cup whole cashews
2 Tablespoons vegetable oil
1 Tablespoon curry powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/2 cup wasabi peas
1/2 cup sesame sticks
1/2 cup golden raisins
1/2 teaspoon Kosher salt

Directions
In a large dry skillet over medium high heat, combine Honey Bunches of Oats cereal and cashews and toast until golden brown and fragrant; about 5 minutes.

Remove from pan and place in a large bowl. Return pan to heat. Add vegetable oil, curry powder, mustard seeds, cumin seeds and cayenne pepper. Stir and cook for 30 seconds. Turn off heat.

Pour curry mixture over toasted cereal and nuts in the large bowl. Add the wasabi peas, sesame sticks, raisins and salt. Toss to combine.

Pebbles Confetti Cookies
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1/2 cup oil
1/4 cup water
1 large egg
3 cups Fruity or Cocoa Pebbles Cereal

Directions:
Preheat oven to 350°F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.

Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 11 minutes or just until cookies begin to brown. Cool on wire racks. Makes about 4 dozen cookies.


Disclosure: I received product in exchange for sharing these recipes using Post cereal---no money exchanged hands.

Recipes for the Holidays--Using Ice Cream!

We love ice cream here, and even better in recipes! Here are two that you will absolutely want to make this holiday season! Get your taste buds ready!

BERRY COBBLER A LA MODE

Ingredients:
3/4 cup sugar, divided
1 Tbsp. cornstarch
2 bags (12 oz. ea.) frozen mixed berries, thawed
2/3 cup flour
1 tsp. baking powder
1/8 tsp. salt
1/4 cup I Can't Believe It's Not Butter!® All Purpose Sticks, cut into 1/2-inch cubes
1/4 cup 2% milk
3 cups Breyers® Natural Vanilla Ice Cream


Directions:
1) Preheat oven to 375°. Combine 1/2 cup sugar and cornstarch in large bowl. Add berries and toss to coat. Transfer to 2-quart baking dish or 9-inch cast iron skillet; set aside.

2) Combine flour, 3 tablespoons of the remaining sugar, baking powder and salt in medium bowl. Add I Can't Believe It's Not Butter!® All Purpose Sticks and toss to coat with flour mixture. Combine by cutting with pastry blender or two knives until mixture resembles coarse meal. Stir in milk until blended. Spoon tablespoonfuls over berries. Sprinkle with remaining 1 tablespoon sugar.

3)Bake 50 to 60 minutes until bubbling in the center and topping is golden. Serve warm with Breyers® Natural Vanilla Ice Cream.

Mint Chocolate Mocktinis

Ingredients:
5 Tbsp. Breyers™ Hot Fudge Ice Cream Sauce
1/2 cup Breyers™ Chocolate Sprinkles
1 cup Breyers® Natural Vanilla Ice Cream
1/4 cup milk
1/4 tsp. green gel food coloring
1/4 tsp. peppermint extract

Directions:
1)Squeeze 2 tablespoons Ice Cream Sauce onto plate. Pour Chocolate Sprinkles onto another plate. Dip rim of 2 martini glasses into Ice Cream Sauce, then Chocolate Sprinkles. Squeeze 3 tablespoons Ice Cream Sauce into plastic zip-top bag and snip off small piece from 1 corner. Pipe sauce into glasses starting at bottoms and working up to tops to create swirl patterns; set aside.

2) Process Breyers® Natural Vanilla Ice Cream, milk, food coloring and extract in blender until smooth. Pour into glasses and serve immediately.


Disclosure: This post was sponsored by Unilever, I was sent product coupons-no mney exchanged hands. -Read my disclosure policy here.

Frozen Peppermint Cookie "Hot Chocolate"

I love semi-homemade, no-bake desserts!

Here's the recipe for Frozen Peppermint Cookie "Hot Chocolate."

INGREDIENTS:
1/2 cup Breyers® Peppermint Cookie
1/4 cup mini marshmallows
2 Tbsp. sweetened whipped cream

INSTRUCTIONS:
Scoop Breyers® Peppermint Cookie into mug. Top with marshmallows and whipped cream.
Garnish, if desired, with candy cane and/or pirouline cookie.

Disclosure: This post was sponsored by Unilever Ice Cream

Christmas Eve Breakfast: Baked Oatmeal

Here is the recipe:
1 c. oil

1 1/2 c. sugar

4-eggs

6 c. oats

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 c. milk

*Combine all the ingredients together. Pour into a greased 9x13 pan. Bake @ 375 degrees for 30 to 40 minutes - until lightly brown. This will be very crumbly, but don't panic(like I did); that is just how it is supposed to turn out!

Bacon Wrapped Keeblers

Every year, on Christmas Eve, we have appetizers and open our Christmas gifts. This year I will be adding a new appetizer to our evening, Bacon Wrapped Keeblers.

All you need is Keebler crackers and some bacon. Wrap one piece of bacon around one cracker, bake on 350 degrees for about 45 minutes or until bacon is crisp.

~Merry Christmas~

Enjoy!

Coconut Cream Pie

2/3 Cups of sugar

1/4 cup of cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, beat lightly

1 cup flaked coconut, chop it a bit

2 tablespoons butter

1/2 teaspoon vanilla extract

1 (9 inch) baked pie shell

1) In a small sauce pan, combine the sugar, cornstarch and salt. Stir in the milk until smooth.

Cook and stir over medium high heat until it gets thick and bubbly. Reduce heat, continue cooking and stirring for about 2 minutes longer. Remove from heat.

2) Stir a small amount of hot filling into the eggs yolks, return all to the pan, stirring constantly. Bring just to a boil, cook and stir for 2 more minutes.

Gently stir in the chopped coconut, butter and vanilla, until butter is melted.

Pour hot filling into into crust.

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 Tablespoons sugar (can use powder sugar)

1/2 cup flaked coconut

3) For meringue, In a small beat egg whites and cream of tartar on medium speed until soft peaks form.

Gradually beat in sugar, 1 table spoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

4) If you want you can sprinkle with flaked coconut. Bake at 350 degrees F for 12-15 minutes or until meringue is golden brown.

Cool for one hour. Refrigerate at least 3 hours before serving and refrigerate any leftovers.

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This post is linked to:

Foodie Friday

Cracker Candy---Countdown to Christmas---With Recipes

I came across this recipe last year on a food blog hop and never tried it until today. You probably already have everything that you will need for this recipe in your kitchen!

Cracker Candy Recipe:

1 sleeve Saltine crackers

1 stick butter
1 cup brown sugar
2 cups chocolate chips

On a baking sheet, spread out Saltine crackers. Melt butter and brown sugar in a saucepan over medium heat until gooey. Pour over crackers and bake at 350 degrees for five minutes, or until bubbly.

Remove from oven and sprinkle chocolate chips on top. Let sit for a few minutes until chocolate chips begin to melt. Then spread over crackers evenly with a spatula.

Place in the freezer for an hour, or until the chocolate hardens. Break into small pieces and put into gift containers or baggies. Store in the freezer until ready to eat or give away.

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Penny Snickerdoodles, Countdown to Christmas

Go here to see all "Countdown to Christmas" Recipes

Recipe:
1 1/3 cups all-purpose flour
1 teaspoon cream of tarter
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter---(I used bluebonnet and it worked fine)
3/4 cup sugar
1 large egg
2 Tablespoons of sugar
2 teaspoons of cinnamon

*Preheat oven to 400 degrees F.
*In a medium bowl, sift the flour,cream of tartar, baking soda, and salt.
*In large bowl, cream the butter and 3/4 cup of sugar. Stir in egg until thoroughly blended.
*Stir in dry ingredients--about 1/3 of it at a time---mix well.

*Spray your hands with Pam (repeat as necessary)
*Pinch off small pieces of dough and roll into balls the size of marbles.

**In a shallow bowl, mix the cinnamon and 2 tablespoons of sugar.
*Roll balls in the cinnamon/sugar mixture and place on slightly greased cookie sheet about 2 inches apart.
*Flatten the cookies with the bottom of a glass jar, measuring cup --what ever you use dip it into the cinnamon/sugar mixture to keep it from sticking to the cookies.

Bake the cookies for 6 to 10 minutes or until lightly browned around the edges.
This recipe will make 10 to 12 dozen cookies, if you pinch the dough off in the size of marbles--thus the name "Penny Snickerdoodles."

We made ours a slight bit bigger :)

This post is linked to:
Life as Mom

Countdown to Christmas with Sweet Potato Casserole

Go here to see all "Countdown to Christmas" Recipes

We love, love, love this in our home. I always make this at Thanksgiving and Christmas, but because we were traveling Thanksgiving I didn't get to make it. So I am super excited about being able to make this for Christmas dinner.

Sweet Potato Casserole Recipe:
4 cups sweet potatoes, mashed (I cook mine in the microwave---poke holes in the potatoes or you will have a nice mess in your microwave oven, if you don't)
1 cup of sugar
2 eggs
1 teaspoon vanilla
2/3 cups milk
6 Tablespoons butter, melted

TOPPING:
1 1/2 cups brown sugar
1/4 cup flour
1/2 cup butter (I use Country Crock from the tub)
chopped pecans----as many as you will like!---or you can leave these out.

*Mix first six ingredients together and spread in a 9x13 inch dish. Mix topping ingredients together and sprinkle over sweet potato mixture.
*Bake at 350 degrees for 45 minutes. Makes approximately 10 servings. This can be made the day before and kept in the refrigerator and then bake and then ENJOY!!! Super easy and yummy!!!
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This post is linked to:
Frugal Food Thursday

Countdown to Christmas---With Recipes, HomeMade French Toast

 

This is the easiest French Toast recipe out there, and the kids will love it. We just got through eating this for an afternoon snack. I forgot to tell my kids that I wanted a picture before they starting eating---oh well.

Ingredients
1 egg
3/4 cup milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt 4 slices bread

Directions
~Beat together egg, milk, cinnamon, vanilla and salt.
~Heat a lightly oiled skillet or griddle over medium heat.
~Soak bread slices in egg mixture on each side, until thoroughly coated. Cook bread until both sides are lightly browned and crisp. Serve hot

* I doubled the recipe and was able to use 10 pieces of bread. After the bread is done, cut them in half for french toast sticks or into fourths for french toast bites.
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Countdown to Christmas---With Recipes, Chocolate Dessert

We love this Chocolate Dessert in our home. It's one of those desserts that you put in your mouth and kind of just let it sit there for a minute before you continue eating!
Recipe:
Crust--1 cup all purpose flower, 1 tsp. salt, 1 stick of butter, and 1 cup of chopped pecans. Mix this all together and the best way to mix it is...you guessed it with you hands. Once mixed altogether pressed into a 13 x 9. This time I only made 1/2 a pan....



In a med. size bowl combine 1 cup powdered sugar, 1 package (8 oz) cream cheese (softened), and 1/2 carton of a giant cool whip (you will need a large container of cool whip or two of the smaller ones) Mix all these ingredients together.

Spread the cream cheese mixture onto the completely cooled crust.

Next you will need 2 small packages of chocolate instant pudding and 3 cups of milk, whisk those two items together and pour on top of cream cheese mixture. Top with remaining cool whip. This would look GREAT with some grated chocolate for the top of it. Refrigerate over night. This dessert normally does not last long around our home.

Countdown to Christmas, with Recipes---Best Ever Sugar Cookies

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Recipe:

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup unsalted butter

2/3 cup of sugar

1 large egg

1 tablespoon light corn syrup

1 tablespoon vanilla extract

*in a medium-size bowl, mix the flour and salt.

*in a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract.

*One third at a time, add the flour mixture until thoroughly mixed. Pat the dough into two balls, wrap them in plastic wrap.

*Refrigerate 1-2 hours or overnight.

--If the dough is too firm, soften at room temperature for a few minutes.

*Preheat oven to 375 degrees F.

*Roll the dough to about 1/4 thickness between 2 pieces of waxed paper (don't flour a surface, added extra flour is not good for this recipe).

Spray the cookie cutters with Pam and let the kids cut out the cookies.

Place the cut out cookies on a lightly greased pan and bake 8 to 10 minutes (leave about an inch or so between cookies)

Let them cool completely before icing. I have never tried the candy cane cookies before--not sure why, but they were so easy and fun to make!

Let them decorate with sprinkles, gumdrops, crushed peppermint or whatever you have on hand.

What cookies do you make for Christmas? Share your recipes below in the comments.

Countdown to Christmas, with Recipes---Cookie Dessert

Many people countdown the days to Christmas in different ways; I thought it would be fun to share a recipe or two until Christmas gets here as our countdown.

This is our oldest daughter and this is her "Cookie Dessert." This is a very rich recipe, but oh so yummy!

Cookie Dessert Recipe:

::Cookie dough of your choice, we used chocolate chip (store bought, stick)

mash it out and shape into a circle, bake on 350 degrees and until golden brown (the bottom should be a little crunchy).

::Let it cool

::Spread Hot Fudge on top of cookie--we heated ours so it would spread better

::Once the hot fudge cooled we spread Cool Whip on top of the hot fudge

::Sprinkle with nuts (of your choice, we used pecans)

::Drizzle with Carmel Sundae ice cream topping

::Place Maraschino cherries around the outside of the cookie.

::Eat with a glass of milk

**This recipe is pretty much, add as much as you want or as little as you want--we did not use any measured amounts.

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This post is linked to Life as Mom.