I Have Missed You Guys!!!!!!

Hey guys it's drama queen here and I have not posted anything in forever sorry I went on vacation! Ok guys so you may not know but I have started a new blog called the theeverythingblog500.blogspot.com so be sure to check that out! But I will still try to post on both blogs weekly!Make sure to comment if you try or have tried any of these recipes! So today I am going to show you how to make these fun and easy banana pops you will need : bananas,toppings such as crushed cookies, craft sticks,parchment paper,and chocolate chips. cut bananas in half with the banana facing sideways and then freeze the bananas for at least 1 hour when they are done freezing put chocolate chips in a bowl and put in the micorwave stirring in 30 second intervals.dip the banana in chocolate and freeze for at least 1 more hour when they are done freezing lay out you toppings on parchment paper and roll the bananas in the toppings!!!! Ok so that was how to make quick and easy banana pops!!!! Drama queen out!!!!!                                                           

S'more bites

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• 11 Easy Lemon Desserts

Caramel S'more Cups

• Prep Time 30 min 
• Total Time 1 hr 30 min 
• Servings 36

Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix

1/2

cup butter or margarine, softened

1

egg

36

round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped

108

mini marshmallows (1 cup)

1/2

cup semisweet chocolate chips

Directions

• 1Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• 2Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
• 3Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
• 4Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

Peach dessert

The BEST peach dessert | recipe on NoBiggie.net | When peaches are in season, you have to make this! Everyone will want seconds.

We are loving peaches in season right now. I stop at our local produce stand and pick up a bunch of peaches every chance I get. They’re just so good.

This simple fresh peach dessert is so good, you’ve got to try it!

Drama queen out!!!!!!!!!!!!!!!!!!!

Here’s the recipe:

Peach Dessert

Bottom Layer
25 golden oreo cookies – crushed
25 vanilla wafer cookies – crushed
1/2 stick stick of butter – melted

Middle Layer
1 8oz. package of cream cheese – softened
1 cup cool whip
1 cup powdered sugar

Top Layer
1/2 cup orange juice concentrate from a can
2 cups water
1 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

6 cups of sliced peaches

Directions:
Mix the melted butter with all of the crushed cookies, and press into a 9x13in. pan. Mix the cream cheese with the powdered sugar and cool whip. Now for the top peaches layer, bring to a boil the orange juice, water, sugar, cornstarch, and both extracts. Mix the cooled sauce with the 6 cups of sliced peaches and put all of it on top of the cream cheese middle layer. Chill for 3 hours or overnight. Serve chilled.

Oh it really is so good! Perfect for peach season.

*I’ve had a few readers mention that they had an issue with this recipe being runny with the top peach layer. Here’s a solution: The cooked part needs to be cooked VERY LONG with additional cornstarch until very thick. Otherwise it will stay too runny when fresh peaches are added. One reader made a double recipe, and she added 2 boxes of peach jello AND 1 env of Knox gelatin to set up. Once its semi cool, split it up, add the fresh peaches and place into 2 pans with the cream cheese layer in and then allow to set up over night. She also tried using a combination of vanilla wafers and gingersnap cookies for crust. – This sounds like it would be good! Thank you for sharing! Wishing you all success with this delicious recipe.

Perfect kids snacks

Easy Granola Bar Recipe for Kids is a great snack option around my house because it uses ingredients I always have in my pantry and my sweeties love them.  I made a batch over the weekend and Big B was watching how many Stud and I ate because he wanted to make sure there were enough left for him to have packed in his lunch this morning.  I love that my boy appreciates a great snack!  This recipe is so easy, making another batch is totally no big deal!  Note:  These are messy!

After setting the oven to 350 degrees, I tossed my ingredients into a large bowl.  This recipe calls for 1/2 cup of all the ingredients, with exception to 2 cups of oatmeal.  I haven’t had my kids make this recipe yet, because I love how impressed they are when I serve them, but I’m thinking this will be the next snack recipe I teach them.  It is SUPER simple and totally rewarding!

4.0 from 1 reviews

Easy Granola Bar Recipe for Kids

 

Print

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

 

Author: Barns and Noodles

Recipe type: Dessert

Serves: 15 bars

Ingredients

• 2 cups quick cooking oats
• ½ cup brown sugar
• ½ cup honey
• ½ cup peanut butter (or 1 stick butter, softened)
• ½ cup M&Ms (raisins, cranberries, chocolate chips, sunflower seeds, etc.)

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9x13 pan with cooking spray (for thicker bars use a 9x9 pan).
3. Mix all ingredients in a large bowl.
4. Press into prepared pan and bake for about 18 minutes, or until lightly golden on edges.
5. Cool five minutes in pan, cut into squares and completely cool before serving.
6. Store in an airtight container.
7. Makes 18 bars.

- See more at: http://www.barnsandnoodles.com/10easy-granola-bar-recipe-for-kids/#sthash.JOC36EkC.dpuf

Strawberry mousse cup

• Prep Time 25 min 
• Total Time 1 hr 25 min 
• Servings 24

Ingredients

1/2

teaspoon unflavored gelatin

1

tablespoon whipping cream

1

cup sliced fresh strawberries

1/2

cup powdered sugar

1/2

cup whipping cream

1/2

teaspoon vanilla

24

miniature dessert or cordial chocolate cups

Directions

• 1In small bowl, sprinkle gelatin over 1 tablespoon whipping cream; set aside to soften gelatin.
• 2In food processor, place strawberries and powdered sugar. Cover; process until smooth. Pour mixture into 1-quart saucepan; add softened gelatin. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatin is dissolved. Remove from heat; cool 30 minutes.
• 3In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture into whipped cream until blended.
• 4Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries, if desired.

Mini lave cakes

• Prep Time 20 min 
• Total Time 45 min 
• Servings 12

Ingredients

Cakes

1

teaspoon shortening

2

tablespoons plus 2 teaspoons unsweetened baking cocoa

1/2

cup plus 1 teaspoon Gold Medal™ all-purpose flour

1/2

cup semisweet chocolate chips

1

tablespoon vegetable oil

1

cup powdered sugar

1/2

cup fat-free egg product

Directions

• 1Heat oven to 350°F. Lightly grease 12 regular-size muffin cups with shortening. In small bowl, stir together 2 teaspoons of the baking cocoa and 1 teaspoon of the flour; lightly sprinkle in muffin cups.
• 2In medium bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with whisk until blended. Stir in 2 tablespoons baking cocoa, the yogurt and 1/2 cup flour. Spoon batter evenly into muffin cups, filling each about two-thirds full.
• 3Bake 9 to 10 minutes, or until sides are firm (centers will still be soft). Let stand 2 minutes. Place serving platter upside down on muffin pan. Turn platter and muffin pan over; remove muffin pan. Sprinkle cakes with powdered sugar, and top each with a cherry. Serve immediately.

1

container (5.3 oz) Yoplait® Greek 100 Fat Free black cherry yogurt

Toppings, if desired

1

tablespoon powdered sugar

12

cherries, with stems

Grands!® Mini Chicken Pot Pies

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

249reviews.

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M

45 min  

• prep time20 min
• total time45 min
• ingredients4
• servings8

Ingredients

2

cups Green Giant™ frozen mixed vegetables, thawed

1

cup diced cooked chicken

1

can (10 3/4 oz) condensed cream of chicken soup

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits.

Steps

1 of 3Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
    
2 of 3Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3 of 3Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove 

If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

*Based on ingredient costs to create four servings of the recipe and side dish (Green Giant Tuscan Seasoned Broccoli Steamers).

Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.Steps