Thursday, June 30, 2011

Week TEN: Sandwiches, Chex Mix and Red, White & Blue Cupcakes

  • 2 slices white or wheat bread
  • One or more of the following: grape jelly, bananas, Nutella, honey, apricot jelly, cheese, chips
  1. Spread one or more of your favorite ingredients onto one piece of bread, then the other.
  2. Stack bread pieces on each other to make a sandwich.

  • 2 cups criss-cross corn/rice cereal (like Crispix)
  • 1 cup tiny pretzel twists
  • 1/2 cup reduced-fat wheat crackers
  • 1/2 cup reduced fat cheddar crackers
  • 1 1/2 tablespoons butter, melted
  • 1 tablespoon ginger stir fry sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin 
  • 1/4 teaspoon of salt
  • Cooking spray
  1. Preheat oven to 250°F.
  2. Combine the first 4 ingredients in a bowl. Combine butter and next 4 ingredients; drizzle over cereal mixture, tossing to coat. Spread into jelly roll pan coated with cooking spray.
  3. Bake for 30 minutes or until crisp, stirring twice.

  • White cake mix, and ingredients needed
  • Food coloring (red and blue)
  • Baking cups
  • Whipped cream
  1. Prepare your favorite white cake mix, then divide the batter evenly among two small bowls. 
  2. Add red food coloring (about 50 drops) to one bowl and blue food coloring (about 35) to the other. 
  3. Line 16 muffin pan wells with baking cups. 
  4. Evenly distribute the red batter among the cups, then the blue. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
  5. Bake the cupcakes according to the directions on the back of your white cake mix box. 
  6. Before serving, remove paper wrap, and top each with a whipped-cream cloud.

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