Servings: about 24

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1 cup graham cracker crumbs
• 1 cup butter or margarine, melted
• about 3 cups of chocolate chips
• about 4 1/2 cups mini marshmallows

Preheat oven to 375 degrees F. In a large bowl, combine the cookie mix and graham cracker crumbs. Once mixed, stir in the melted butter a little at a time. It should form a soft dough. Pour mixture into a 9 by 13″ pan and bake for about 18-20 minutes. After it is baked, immediately sprinkle over the chocolate chips. Let it sit on top of the crust for about 3-5 minutes. Once it is melted, cover the top with marshmallows. Put the oven on the “broil” setting and bake for 20-30 seconds, or until the tops of the marshmallows are golden brown. Watch carefully, they cook fast! Let them set for about 10 minutes. Cut them into squares, 4 rows by 6 rows. They are now ready to serve! Enjoy!

Makes one 16 oz serving.

Ingredients:

1 Packet of Big Train Kidz Kreamz powder drink mix

12 oz Ice

5 oz Water or Milk

Whipped Cream (optional)

Decorations, sprinkles, etc. (optional)

Pour the water, ice, and Kidz Kreamz mix into a blender. Blend for about a minute or so until creamy. Pour mixture into a cup or glass and decorate as desired. I hope you like this recipe!

Here is the recipe. If you don’t have Buttermilk Truck’s RV Mix, substitute the dry ingredients (the flour, cocoa powder, sugar, baking powder, baking soda, & salt) or use about 2 1/2 cups of the mix.

Ingredients:

Cookies:

2 1/2 cups Buttermilk Truck’s Red Velvet Pancake Mix  OR

2 1/4 cups all-purpose flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 oz semisweet chocolate

1/2 oz milk chocolate

1 1/2 cups unsalted butter (melted)

1/2 cup sour cream

2 large eggs

1 1/2 tsp apple cider vinegar (optional)

1/2 tsp vanilla extract

1 tbsp red food coloring

Filling:

4 oz cream cheese (room temperature)

4 tbsp butter (room temperature)

1 tsp vanilla extract

3 1/4 cups confectioners sugar

Pre-heat oven to 375 degrees. Melt semisweet and milk chocolate in the microwave at 50% power, 20 seconds at a time until melted. Combine dry ingredients (the flour, cocoa powder, sugar, baking powder, baking soda, & salt) in a small or medium sized bowl. In a large bowl, combine wet ingredients (butter, sour cream, eggs, apple cider vinegar, vanilla extract, and red food coloring) with a wire whisk. Add the dry mixture to the wet mixture in 3 editions, blending in-between. Using a tablespoon, scoop the batter onto a parchment-lined cookie sheet at least 2 inches apart. Bake for about 8-10 minutes. Once they are fully baked, let them cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to cool completely. Repeat this process until there is no batter left. In the meantime, make cream cheese filling. Using an electric mixer or whisk, combine the cream cheese and butter. Then mix in the vanilla extract. Add the confectioners sugar a little at a time until filling is thick. Fill a piping bag (or ziplock bag and cut the tip) with the filling. Take one of the Whoopie Pies and pipe some filling in the center of it. Take another Whoopie Pie that is about the same size, and gently pile it on top of the other one. Once you have done that with the other Whoopie Pies, they are ready to serve. I hope you enjoy this recipe!

Kababayan TV with Jannelle So

Part 1:

Part 2:

Buttermilk Truck: http://www.ButtermilkTruck.com
Marian the Foodie / Culinary Escort: http://www.CulinaryEscort.com

These Cannolis are full of flavor and texture. They are also very easy to make and uses Cream Cheese instead of Ricotta Cheese. This delicious recipe is by Laura Vitale.

Makes about 10 Cannolis

Ingredients:

10 Large Cannoli Shells

4 3.5oz Butterscotch Pudding Cups

1 8oz Package of Cream Cheese (at room temperature)

1/2 tsp Ground Cinnamon

1/2 tsp Vanilla Extract

1/2 Cup Butterscotch Chips

1/2 Toffee Bits

Combine the Pudding, Cream Cheese, Cinnamon, and Vanilla Extract with a wire whisk. Next stir in the Butterscotch Chips. Fill a large piping (or plastic) bag with the filling and cut the tip of the bag off. Pipe the filling in each side of the Cannoli Shell and top with the Toffee Bits. Serve on the same day and enjoy!

Check out this Cake Batter Rice Krispies recipe. These cute and festive looking treats are very simple to make and are great for parties. They are just Rice Krispies Treats with some dry Cake Mix added to it to make them taste like Cake Batter.

Makes about 35 squares using a 9″ by 13″ pan.

Ingredients:

• 5 Cups of Kellogg’s Rice Krispies Cereal
• 1  10 oz Bag of Marshmallows
• 1/4 Cup Butter
• 1/2 Dry Cake Mix
• Rainbow Sprinkles

The first thing you will need to do is to spray any sized baking dish with a non-stick spray. In a large saucepan on low-medium heat, stir Marshmallows and Butter until melted together. Then add in the Rice Krispies Cereal and Dry Cake Mix and give it a good stir. Once everything is mixed, quickly mix in the Sprinkles. Pour the mixture in the greased pan and flatten it out with a spatula. At this point you can also add some additional Sprinkles on the top. Let this sit out for about 30 minutes or until set. Once it is set, cut into squares (I recommend spraying your knife with PAM’s Baking Spray before cutting to prevent from sticking).

Enjoy your yummy Cake Batter Rice Krispies desserts. Nom nom nom.

Cake Batter Rice Krispies Treats