I made it for Michael also but he said he would stick with the Peanut Butter and Banana sandwich. I don't toast the bread when I make the pb and j sandwich.
My boys both love peanut butter and jelly tortilla's and tortilla's with butter and sugar. I always heat the tortilla's on the stovetop before I add the butter/sugar.
Natalie made these cute Pumpkins with pretzels. I was looking for the directions to share with you and came across a recipe that called for white chocolate instead of frosting. If you want to make these with white chocolate click here for the recipe.
The only thing I would do different is buy Wilton's orange candy melts.
Preheat oven 200 degrees 1. Line cookie sheet with the pecans, pick the best ones. Toast in oven for 2 minutes. 2. Line a cookie sheet with Snyder's Butter Snaps. 3. I used the mini Rolo's because they are already unwrapped. I put two Rolo's on some of the pretzel's to see if it made a big difference. I thought they were both great, my son like the pretzel with 2 Rolo's. I also tried Milky Ways...I probably won't do that again.
4. Put them in the oven for 3 to 4 minutes, they will be soft because they are melting.
5. As soon as you take them out of the oven press a pecan half into the center of the Rolo.
In 1-quart microwavable bowl, microwave chocolate
chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave
about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
Pour mixture over cereal, stirring until evenly coated.
Pour into 2-gallon
resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well
coated. Spread on waxed paper to cool. Store in airtight container in
refrigerator.
I just found out that Pumpkin seeds taste really good in their shell. My friend Katie made these pumpkin seeds and they are so addicting. I made them yesterday and can't stop eating them. I need to save some to put on top of my pumpkin cupcakes. This is definitely going to be a Halloween tradition.
Recipe from Allrecipe ~
PREP FOR PUMPKIN SEEDS
1. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
2. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3.Spread out in a single layer on a cookie sheet and allow to dry out overnight.
4.Follow your favorite recipe instructions for roasting, or use the standard one below.
6 tablespoonswhite sugar, divided
1/4 teaspoon salt
1/2 teaspoonpumpkin pie spice
1 tablespoonvegetable oil
Directions
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
ROASTING PUMPKIN SEEDS
1.Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3. Sprinkle with salt and bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes.
Click here for the directions There are a lot of different ways to make sushi. I have tried them all and they are all great. Click here to see a great you tube video with instructions.
Directions 1. I made Rice Crispy treats and rolled them out to 3/4 in. thick 2. Then I used a glass or a round cookie cutter and cut them into circles. 3. I use butter or powdered sugar to work with the rice crispy. It keeps them from sticking to your cookie cutter or round glass. 4. I wrapped a fruit roll up (foot long) around them, topped them with a Swedish fish and tied another thin strip of the foot long roll up around the sushi. I found that tying the knot is hard and now I just tuck the fruit roll up string under the sushi. It is much easier.
It was my turn to bring snacks for the boys on my sons soccer team and we could only bring fruit. I felt really limited because I wanted the boys to be excited to get my snack but didn't think fruit would do the trick. So, I went to my favorite website for help. I couldn't believe it when I saw these Peanut Butter stuffed apples and Baked Meringue Apples on her Website. I thought that was a brilliant idea. I made a couple modifications or should I say Rhondifications and I had the best snacks for the boys. I have an icecream scoop from Pampered Chef that was perfect for scooping out the perfect amount of apple and then I feel the apples with strawberries and raspberries. Next time I will use grapes and blueberries. I wrapped them indivually and passed them out to the boys. Thank God I brought extras because even the parents wanted snacks that day. Coach Neil went gaga over these Apples, he called them Apple Boats and name stuck. So, next time you have Snack Duty, give these Apple Boats a try.
Hi~
Thank you for stopping by Rhonda's Favorites and Flops. I spend a lot of time in the kitchen cooking, baking and cleaning. Most the time I feel like I am reenacting an episode of "I Love Lucy," and lately I have had a couple Mr. Magoo moments. So, I decided to start blogging about all my favorties and flops. Hopefully along the way I will teach you a couple tips and good recipes.
Just to let you know a little about me I have been married almost 20 years, have two teenage boys, 1 dog, 1 cat and YES I do feed all the neighborhood birds.
