Cinnamon Roll French Toast

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

2 eggs

2/3 cup milk

4 tablespoons maple syrup

1 teaspoon vanilla

• 1 Bake cinnamon rolls as directed on package. Let rolls cool completely.
• 2 Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
• 3 In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
• 4 In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Kind of Cool Ranch Doritos

This image courtesy of macheesmo.com

Kind of Cool Ranch Doritos

November 17, 2008 | By Nick | 30 Comments

This is the first in a series of posts I’m working on called “The Junk Food Junkies.” My goal in these posts is to try to replicate some favorite junk foods in my kitchen. In general, I like to eat fairly healthily, but sometimes you need some snack food. I would rather make that snack food than buy it.

These are suprisingly ranchy.

Enter Doritos. Not only one of my favorite snack foods, but the favorite snack food of my Macheesmo taste-tester (aka girlfriend). One day I was working through a bag of Cool Ranch when I looked over at the ingredient list and said, “Hey. I think I can make these!”
What I was worried about obviously, was the spice. The chips I knew I could meet if not beat. But the spice… that was going to be tricky. I had an obvious place to start though:

This stuff is strong!

I poured this stuff into a bowl and thought it might just work as is. Boy was I wrong. The plain spice pack is incredibly strong. It is bitter and makes your eyes almost water. So I had to find a way to “dilute” the spice pack so it wasn’t so strong. This was the recipe I ended up with:

Kind of Cool Ranch
- One Ranch Dressing spice pack
- 2 to 3 Tablespoons season salt
- 1 Tablespoon Paprika
- 1 Teas. Garlic Powder
Helpful Equipment:- Cast Iron Skillet
- Candy/Deep Fry Thermometer

Mix that up and it should be much less bitter and more salty which is what you want.

Spice Dilution

Next, let’s make some tortilla chips. Homemade tortilla chips are one of my favorite treats because A) they are cheap B) they are easy C) they are better than anything you can buy in the store.
I like to use white corn tortillas cut into sixths.

Cheapest Chips on the block.

Now you can bake these at 400 degrees with just a brushing of oil on them and that is fine. Personally, if I’m eating snack food, I want these guys fried. I’m throwing down with Doritos here. Frying is the way to go.
I filled my trusty cast iron skillet with about 1 1/2 inches of corn oil and let it heat up to 350 degrees. You know when it is the right temperature because your tortilla will float and bubble immediately. If you want exact results though, I recommend using a deep fry thermometer for the oil.

Looking good guys.

The chips are pretty easy to make, but it might take a few times to get it right. The biggest problem I have is if you don’t have the oil hot enough or you don’t let them cook long enough on both sides, you end up with a tortilla chip you can bend. NOT APPETIZING.
The one trick I’ve learned is that the chips will be crispy when they stop bubbling. The reason being that all the water is out of the tortilla which makes it stop bubbling and also super-crispy. Silent tortillas are crispy tortillas.
When they are done, take them out and put them on a paper towel to drain off some of the oil and sprinkle that awesome seasoning on them immediately.

Season now!

I would recommend starting light on the spice as it is pretty intense. Just give a little sprinkle and then try them while they are hot. How many of you can say you have had Doritos while they are hot? Well, these are awesome hot!

Doritos ain't got nothing on me.

I definitely did not use all of that spice that I mixed up earlier. I probably used about half of it on a batch of maybe 60 chips

Homemade Doritos Tortilla Chips

This image courtesy of thejoyofcleaneating.com

Who said junk food had to be unhealthy? Feel better about your snacking habits with this recipe for Homemade Healthy Doritos! This homemade junk food recipe is both vegan and gluten-free so just about everyone will be able to gather around, and enjoy!
Ingredients for 1 serving of chips:

• 1 whole grain tortilla shell of your choice
• 4 tbsp Homemade Breadcrumbs
• 2 tbsp Garlic Gold Oil or regular extra virgin olive oil

Preparation:

1. Preheat your oven to 350 degrees.
   

   Cut your tortilla shell into 8 equal pieces
2. Cut your tortilla shells into 8 equal sized triangle pieces.
3. Lay your triangles out on a baking tray. (I line mine with non stick foil for easy clean up!)
   

   Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side
4. Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side.
   

   Place in the oven for about 10-12 minutes
5. Place in the oven for about 10-12 minutes. You will need to keep a close eye on them for the last few minutes as they can go from almost done to burnt very quickly!
6. Once your tortilla chips are done remove them from the oven and allow them to cool for about 5 minutes. They crisp up wonderfully after cooling down.

Nutritional Info:
Makes 1 serving.
Serving size 8 chips.
Nutritional info will vary greatly depending on the type of bread used in the croutons and tortilla shells used.
Notes:
You can easily double or even triple this recipe to make a larger batch of chips to have on hand.
Leftover doritos can be stored in an airtight container at room temperature for 2-3 days.

Copycat Dairy Queen Ice Cream Cake

By: Kim from Relative Taste

Ice Cream Cake

Ingredients:

• 2 1/2 cups crushed Oreos
• 1/2 cup melted butter
• 1/2 cup sugar
• 1/4-1/2 gallon chocolate ice cream, slightly softened
• 1/4-1/2 gallon vanilla ice cream, slightly softened
• 8 ounces Cool Whip

Hot Fudge Sauce:

• 2 cup powdered sugar
• 2/3 cup semisweet chocolate chips
• 12 ounce can evaporated milk
• 1 stick margarine
• 1 teaspoon vanilla

Directions:
Combine 2 cups Oreos with margarine and sugar.
Press into 9×13 pan.
Freeze 15 minutes.
Spread layer of each ice cream on top and freeze for 3 hours.
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.
Remove from heat and stir in vanilla.
Cool to room temperature.
Spoon sauce on ice cream and freeze until firm.
Spread Cool Whip on top and sprinkle with Oreo crumbs.
Freeze 3 hours.

Copy Cat Homemade Oatmeal Creme Pies

Cookie mix                                                                      Cream Filling for middle

1 ¼ cups butter softened                                              ½ cup soft butter

1 cups brown sugar packed                                           1 t vanilla

½ cup sugar                                                                        2 cups powdered sugar

1 ½ cup flour                                                                      1-2 T whipping cream

3 cups oats                                                                                         

1 egg

2 t vanilla

1 t soda

½ salt

1\4 cinnamon

For the Cookie mix:

Preheat oven to 375.  Beat butter, sugar till creamy add egg, vanilla mix well.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, soda, salt, cinnamon in a bowl.  Stir add oats and mix well.  Add butter mix and blend well.  Drop by rounded tablespoons 2” apart on baking sheet lined with parchment paper.

Bake at 375 for 10 min.  Leave in pan to call 2-3 mins.  Put on cooling rack to cool all the way.

Add 1T cream filling between 2 cookies.

For the cream filling:

Combine all in medium bowl.  Beat on low till mixed well.  Then beat on high till light and fluffy.

Oatmeal Creme Pies are always a welcome sight in any kid's lunch box, and now you can make them in your own kitchen! This Little Debbie Oatmeal Creme Pies recipe makes perfect little snack cakes to get you through the day.

Homemade Cheetos ( copy cat Cheetos )

So, you want that recipe do you? Ok, here it is:
Homemade Cheese Balls
1 c. shredded cheese (or dairy-free/vegan cheese or try nutritional yeast)
1/2 c. whole wheat flour (or GF mix)
1/4 c. softened butter or earth balance
1/2 t. ground mustard.
Pre-heat oven to 400 F. Mix all ingredients. I suggest using a pastry cutter or your (clean) hands . Place on ungreased cookie sheet with an inch in between each one and bake for about 15 minutes. Serve warm if you desire or cool.
Makes: ~12- 1 inch balls
Note: Next time I am going to try making these smaller as they do spread a bit in the oven. I think they might be crisper (and more like the original) that way.
Tired of making the same old recipes? Try out this recipe for Homemade Cheetos to liven up your cooking routine! These Cheetos cheese balls are the perfect snack to give your kids when they come home from school!
By: Ariana Anderson from The Frugally Rich Life

Pepperoni Pizza Puffs ( copy cat pizza rolls )

No need to stop by the grocery, these Pepperoni Pizza Puffs are better than the store-bought brand. The freezer aisle has nothing on this delicious take on Totino's Pizza Rolls. This homemade copycat recipe is crafted with pepperoni, mozzarella and Parmesan cheeses. Surprise your kids with this delicious after school snack.

Pepperoni Pizza Puffs adapted from Everyday with Rachael Ray and Cassie Craves

Printer Friendly Version

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Homemade Pop-Tarts (copy cat)

Yield: 9 pop-tarts
Prep Time: 1 hour | Bake Time: 25 minutes
For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
1 egg
2 tablespoons milk
For the cinnamon sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
For the strawberry filling:
¾ cup strawberry jam (or whatever flavor you’d like)
1 tablespoon cornstarch
1 tablespoon water
1 egg, lightly beaten (to brush on pastry)
1. Prepare the cinnamon sugar filling by whisking the ingredients together.
2. If using the strawberry filling, prepare by whisking together the cornstarch and water, and then combine with the jam in a small saucepan. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool.
3. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.

4. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

5. Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

6. Refrigerate the pan with the pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.
* Note 1: Each filling recipes makes enough for a whole recipe (9 pop-tarts). If you make to make a few different filling, just scale back the amounts for the fillings.
* Note 2: Some additional filling ideas: Chocolate chips, Nutella, different jam flavors, dulce de leche, etc. The possibilities are endless!
* Note 3: If your kitchen runs on the warm side, you will need to refrigerate the dough for at least 30 minutes before rolling it out so that the butter doesn’t start to melt.
(Recipe adapted from King Arthur Flour)

Chocolate Mint Milkshake

By: Amy

"A cool, refreshing milkshake that will have you craving for more. All you need is milk, vanilla ice cream, chocolate syrup, and a few drops of some peppermint extract."

 

 

Ingredients

• 4 scoops vanilla ice cream
• 1/4 cup milk
• 1/4 cup chocolate syrup
• 1 drop peppermint extract

Directions

1. In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Cinnamon Toast Crunch

By: AikoVenus from Shin's Vegan Lovin'

3/4 cup of White Whole Wheat
1/4 or 1/2 cup of Raw Sugar
1/8 tsp Turmeric
1/4 tsp Sea Salt
1 tbl Cinnamon
1/4 tsp Nutmeg
2 tbl Chia Seeds with cold water
3 squeezes Agave Nectar
1 tsp of Canola Oil
Enough (gluten-free) Oat Milk to mix

Mix all of the ingredients together with a spoon, adding the wet ingredients last, then knead about 40 times, let the dough rest for about ten minutes and then roll the dough out as thinly as you like. The more thickness it has, the less crispness and the less time it will last on the shelves. Cut your squares, slather with oat milk and sprinkle on cinnamon and sugar. Bake at 350 degrees for about 25 minutes or until fully browned and crisped then fix your bowl of cereal and enjoy.

Copycat Pillsbury Toaster Struedel

• 1 pkg Pepperidge Farm Puff Pastry (2 sheets)
• 1 can (21oz) strawberry pie filling
• 2 oz cream cheese
• 2 cup powdered sugar
• 2 Tbsp milk

Instructions

Thaw puff pastry according to package directions. Unfold and cut each sheet of pastry along seams (making 3 strips on each). Cut each strip in half, for a total of 6 rectangles on each sheet (12 in all). Poke many times with a fork and lay on parchment lined baking sheet.

Bake in a 400 degree oven for 10-12 minutes. Spoon strawberry filling into center of pastry, careful to not go over edges. Return to oven for 3-4 minutes.

Meanwhile, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy. Add more milk to get to desired consistency.

Remove pastries from oven and drizzle with cream cheese frosting. Serve warm!

**you can also add some of the cream cheese filling to the pastry. Spoon a dollop on the pastry, add the strawberry pie filling, return to oven for 3-4 minutes. Then drizzle with more frosting. This is MY favorite! You may need to double the filling/frosting if you do it this way though!

urprise your kids with this classic breakfast recipe. They'll love the ooey-gooey strawberry filling of this Copycat Breakfast Pillsbury Toaster Struedel. Drizzle some sweet vanilla frosting on top to make the dish complete. This yummy treat will soon become a morning tradition in your house.

Crescent Puff S'mores

2        cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

16      large marshmallows

2  to 3 (1.2 oz each) milk chocolate candy bars, broken into squares

1/2     cup butter or margarine, melted

1        cup graham cracker crumbs (about 14 squares)

• 1 Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray. Separate dough into 16 triangles.
• 2 For each snack, place 1 marshmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marshmallow and chocolate, then roll to opposite point, completely covering marshmallow and chocolate; pinch dough to seal well.
• 3 Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
• 4 Place pans on sheet of foil or cookie sheet (to catch any spills); bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups; serve warm.

Key Lime Bars Cost per serving: 22¢

Because Key limes aren’t commonly available, look for the bottled juice in supermarkets. Or swap in regular lime or even lemon juice—the flavor will be different but still delicious.

CRUST:

8 tablespoons (1 stick) unsalted butter, softened

1/4 cup sugar

1 cup all-purpose flour

1/4 teaspoon salt

FILLING:

2 large eggs

1 large egg yolk

1 cup sugar

1/3 cup Key lime juice

1 teaspoon grated lime zest

2 tablespoons all-purpose flour

Confectioners' sugar, for dusting, optional

Preparation

1. 1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang. Mist foil with cooking spray.
2. 2. Make crust: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in flour and salt. Press evenly over bottom of pan. Bake until firm and light golden around edges, 20 to 25 minutes. Cool slightly.
3. 3. Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lime juice and zest. Fold in flour. Pour filling over crust and bake until set, 20 to 30 minutes. Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners' sugar just before serving, if desired.

Dulce de Leche Cheesecake Pops

1        package (8 oz) cream cheese, softened

1/2     cup sugar

1/2     cup sour cream

1        cup half-and-half

2/3     cup dulce de leche (caramelized sweetened condensed milk), from 13.4-oz can

2        tablespoons milk

1/2     cup Cinnamon Toast Crunch® cereal, coarsely crushed

• 1 In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
• 2 In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
• 3 About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.

Homemade Jell-o Syrup

My mom use to make this for us as kids.  We loved it.

Jell-o Pancake Syrup

(12 servings)   

• 1 small box Jell-o or other flavored gelatin
• 1 cup water
• 1/2 cup sugar
• 2 Tablespoons cornstarch

I should say first that this is a real working recipe. It might seem like a child's experiment, but I'm 52 years old and have used this for many years.

The directions are very simple:

• Mix the gelatin, sugar, cornstarch and water together in a small saucepan and bring to a rolling boil.
  
  
• Pour into pitcher and let cool until syrup thickens slightly.

Serve over pancakes or waffles while still warm.

You might consider cutting the ingredients in half if you're only serving a small group. This syrup doesn't store well -- it becomes to thick over time.

Creekside Potatoes

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

• 12 Slices Bacon
• 6 Large Potatoes Sliced
• Salt and Pepper
• 2 Small Onions Chopped
• 1 Large Green Pepper Chopped
• Foil
 

Instructions

1. Place 6 slices of bacon on two long strips of foil (laid out to make a packet).
2. Add half of the potatoes and season them with salt and pepper
3. Add half the onions and half the peppers
4. Repeat layering with remaining ingredients.
5. Close foil to create packet and grill lowered onto coals for 20 minutes.
6. Flip and grill for additional 15 minutes.

For more food and fun, visit GOODEnessGracious.com

Ham and Cheddar Supper Waffles Cost per Serving: $.98

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 1/2 cups milk $

Click to see savings

1 large egg, lightly beaten $

Click to see savings

4 tablespoons unsalted butter, melted and cooled

2 ounces thinly sliced ham, chopped

1 cup shredded sharp Cheddar $

Click to see savings

Preparation

1. Heat waffle iron. Whisk together flour, baking powder, sugar and salt in a large mixing bowl. Stir milk, egg and butter into flour mixture until just combined. Fold in ham and cheese.
2. Mist waffle iron with nonstick cooking spray. Pour about 3/4 cup batter onto iron and spread to edges with a spatula. Cook until waffles are golden, 8 to 10 minutes. Repeat with remaining batter, misting iron with cooking spray as needed. Serve immediately.

Homemade Goldfish

I am still in a bit of shock over this recipe. My kids love eating Goldfish but they can get kind of pricey if you have to buy them often enough. I find that a lot of “homemade” recipes for things online end up costing at ton to make once you buy all the ingrdients and are time intensive. This is not one of those recipes. These homemade goldfish only require 5 ingredients and I can guarantee you have them in your home. This tutorial also includes how to make the fish shaped cookie cutters. Thanks Tasty Kitchen and Melissa's Bargins!

Your favorite fish cracker made at home – and it is SUPER easy.

Preparation Instructions

Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.

Ingredients

• 8 ounces, weight Sharp Cheddar Cheese, Shredded
• 4 Tablespoons Butter, Cut Into Cubes
• 1 cup Flour
• ¾ teaspoons Salt
• 2 Tablespoons Cold Water

Use whatever kind of cookie cutter you would like to make them

FROZEN BANANA BITES

What you'll need . . .

• 2 large bananas
• 1/4 to 1/3 cup vegan chocolate chips
• 1/4 to 1/3 cup natural peanut butter
• Unsweetened coconut flakes

Method . . .

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

Mocha Brownies with Caramel Fudge Topping

Amp Up your International Delight Iced Coffee with these brownies!{Mocha Brownies & Caramel Fudge Topping}

Ingredients

• Betty Crocker boxed brownies with Fudge Topping
• One egg
• 1/4 cup vegetable oil
• 1/4 cup International Delight Mocha Iced Coffee
• For topping:
• 1/4 cup International Delight Hershey’s Chocolate Caramel creamer
• For fun:
• One happy little boy who loves to cook and spend time with Mommy

Instructions

1. Prepare boxed brownies as directed on box; however, replace 1/4 water with iced coffee.
2. For topping: Add 1/4 cup creamer to fudge included in brownie mix.
3. For fun: Let your happy little boy do all the preparation and don’t forget to lick the mixer! Finally, kiss and hug your boy for doing such a great job!