Scroll to the top

Newly Added Free Samples

No items found.

1. Football stadium snack build


Although they didn't give the recipe. You can get the ingredients that you see or add your own like the guacamole, nacho or bean dip, add the rice krispies or similar for the wall, (I was thinking graham crackers could work too) tie together the pretzel sticks after you paint them with food color for the goal and line your sandwiches up. Very neat idea and great for having a football viewing party.


2.Vanilla Sugar Cookies with Sprinkles


Ingredients:2 cups (10 ounces) all purpose flour1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup (1 1/2 sticks) unsalted butter, at room temperature1/2 cup sugar1/2 cup confectioners sugar1/4 cup canola oil1 egg2 teaspoons vanillaAbout 1 cup rainbow sprinklesProcedures1 In a medium bowl, combine flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, oil, sugar, and confectioners sugar until fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Add dry ingredients and mix just until dough comes together. Dough will be very soft but wrap it in plastic wrap and refrigerate for at least one hour.2 Adjust oven rack to upper and lower middle positions and preheat oven to 350Ā°F. Line two baking sheets with parchment paper.3 Fill a shallow bowl with sprinkles. Use a 2-ounce cookie scoop (or a rounded tablespoon) to form cookies into balls. Roll each ball in sprinkles to cover then transfer to prepared baking sheet. Bake until cookies are golden at the edges, about 20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Cookies will keep in an airtight container for up to 3 days.Source:

3.Baked Parmesan Zucchini Fries


Ingredients:1 1/2 pounds zucchini, trimmed1/2 cup all-purpose flour2 tsp. kosher salt, divided3/4 tsp. ground black pepper, divided3 large eggs1 1/2 cups panko or plain bread crumbs1/2 cup grated Parmesan cheese1 Tbsp. chopped dill (optional)Directions:Preheat oven to 425Ā°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 inches long.Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, dill (if using), and 1/2 tsp. salt.Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.Source:

4.Donut Hole


(c is cup)1 c. sugar2 eggs, beaten1 c. milk1 tsp. vanilla3 c. flour1/4 tsp. salt2 tsp. baking powdercinnamon sugar (to taste)Mix together. Drop by teaspoon into hot oil. Fry until brown. Drain. Roll in sugar and cinnamon while still warm (it's easy to do this in a clean brown paper lunch bag). Alternately, donuts may be dusted with powdered sugar.To make cinnamon sugar, combine 1/2 cup granulated white sugar with 1 tsp. cinnamon.Source:

5.Cream cheese fudge cake


1 pkg. Pillsbury fudge cake1 1/2 c. water1/2 c. sour cream2 eggs, beatenFILLING:8 oz. cream cheese2 eggs1/2 c. sugar1 c. coconutMix together first 4 ingredients. Put 1/2 batter in pan. Cream together filling ingredients. Put all of filling on top of 1/2 batter. Place remaining batter on top of filling.FROSTING:1 pkg. Pillsbury Rich and Easy frosting mix3 oz. cream cheese1/4 lb. butter1/3 c. lukewarm waterMarshmallows, cherries and nuts (optional)Source:

6.Yorkshire Pudding


Mix, don't overbeat, popover batter, and only until it is free of lumps, nomore than one or two minutes. If batter is not to be used immediately, pourit into custard cups and refrigerate. Popovers are normally moist insidebut if you want drier popovers,, pick the tops witha sharp fork 5 minutesbefore baking is finished.1 cup milk or diluted evaporated milk1 cup flour2 tsps. shortening, melted2 to 3 eggs1/2 tsp. saltBeat eggs; add milk. Sift flour; measure; add salt. Add flour to eggmixture. Add melted shortening. Beat slightly. Pour into well greasedcustard cups. BakeVariation:Put beef drippings to a pan. Pour batter into pan. Bake.Source:

7.Coconut Macaroons


These macaroons are easy to prepare, with only a few ingredients. Thekids will love making these and most of the mixture will be eaten before themacaroons hit the oven!1 20 oz. can pineapple chunks, drained1 14 oz. can sweetened condensed milk1 14 oz. package flaked coconut1/4 tsp. saltDrain pineapple well.Put pineapple chunks into a food processorand pulse several times for 1 second. Addremaining ingredients and process for 5-10seconds.Using two spoons or a cookie scoop, create1 inch mounds of coconut on a well greasedcookie sheet, about 1 inch apart. A sheet ofoiled parchment paper or a silicone baking sheet will make the macaroonseasier to remove.Bake in a preheated 325Ā°F oven until tops of macaroons are golden andtoasted, about 20 minutes. Reduce heat if the macaroons are browningtoo quickly. Turn off oven and allow to sit for 10 minutes with door open, ifneeded.Allow to cool 5 or 10 minutes before removing from baking sheet with athin spatula. If they stick to pan, heat the pan slightly on the stove top torelease them.If edges are too browned, they may be trimmed with a kitchen scissorsafter they have cooled.Store in an airtight container (best in the refrigerator).If you would rather not make these using a food processor, use drainedcrushed pineapple instead. If desired, a few drops of vanilla, almond, orcoconut extract (or coconut rum for the over 21 crowd!) may be addedbefore baking.Makes approximately 4 dozen macaroons.Source:

8.Cheerios Snack


This is the easiest to prepare. Just grab a bowl and insert some Cheerios and enjoy.(Source: me)

9.Banana Berry Shake


1/2 cup milk1/2 cup frozen unsweetened strawberries1/2 cup frozen vanilla, strawberry or banana yogurt1/2 very ripe banana, peeled1 tablespoon sugarless strawberry preserves3 ice cubesPut banana and yogurt into freezer 20-30 minutes before preparation.In a blender, process all ingredients until smooth and serve immediately.Source:

10.Fluffy Eggless Pancakes


1 cup all-purpose flour1 teaspoon sugar1 teaspoon cinnamon2 teaspoon baking powder1 cup whole milk1 tablespoon vegetable oil1 tablespoon water1 teaspoon vanilla extract2 tablespoon butterCombine dry ingredients and mix slightly. Add milk, oil, water, and vanilla.Whisk together until just combined. Be careful not to over mix - it shouldstill be slightly lumpy. Set aside to rest for a few minutes.Heat a large skillet over medium-high heat until hot. While pan is heating,add butter. As soon as the butter is melted, add melted butter to pancakebatter.Return pan to stove and stir butter into batter.When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batterinto the skillet for each pancake.Cook until bubbles form on the surface. Carefully flip pancakes withturner/spatula and cook until golden brown.Note: This recipe also works well with whole wheat flour. Chopped fruit,nuts or chocolate chips can be added to batter before cooking for aunique treat.Source:

11.Cold Pasta Salad


1 (1 lb.) box tri-color Rotini pasta1 sm. red onion1 sm. green pepper1 sm. red pepper1 lg. carrot1 can whole corn1 can petite diced tomatoes, drained1 bottle Wishbone Italian dressingCook noodles according to box directions for al dentƩ and rinse in coldwater.Dice onion, peppers, and carrot into small pieces. Drain tomatoes andcorn well.Add all veggies to the cooked pasta noodles.Pour dressing over top, using as much or little as you like, to taste.Best if left refrigerated overnight before serving.Source:

12.Chewy Peanut Butter Cookies


1 c. softened butter (2 sticks)1 c. peanut butter1 c. sugar1 c. brown sugar, packed2 eggs2 c. flour1 tsp. baking soda6 oz. chocolate or butterscotch chips (optional)1/2 tsp. vanillaCombine butter, peanut butter, sugars and eggs. Stir in baking soda andflour and remaining ingredients. Mix well and drop by the teaspoonful ontoa cookie sheet, leaving 1-inch space between cookies.Bake in a preheated 325Ā°F oven for 10 minutes or just until set (dependsupon size of cookies).Remove to wire rack to cool. Store in refrigerator for best taste.Makes about 50 cookies.Source:

13.Vanilla Wafer Cake


2 (12 oz.) boxes vanilla wafers6 eggs2 c. sugar1/2 c. milk2 c. pecans7 oz. coconut2 c. butterTOPPING:8 oz. cream cheese1 box powdered sugar2 tsp. vanillaBlend butter and sugar together. Add eggs, one at a time. Then add in milk, coconut, pecans and vanilla wafers (crumbled fine). Grease 13 x 9 inch pan and bake 1 hour and 15 minutes at 350 degrees. Mix topping ingredients and top the cake when cooled.Source:

14. Apricot Bars


2/3 c. dried apricots1/2 c. soft butter1/4 c. sugar1 1/3 c. flour1/2 tsp. baking powder1/2 tsp. salt1 c. brown sugar2 eggs, well beaten1/2 tsp. vanilla1/2 c. chopped nutsPowdered sugar for rolling barsRinse apricots; cover with water. Boil 10 minute and drain; cool and chop. Start heating oven to 350 degrees. Grease an 8 x 8 x 2 inch pan. Mix butter, sugar, and 1 cup of flour until crumbly. Pack in pan. Bake 25 minutes.Sift 1/3 cup flour, baking powder and salt. In large bowl, with mixer on low speed, gradually beat brown sugar into eggs. Mix in flour mixture, then vanilla. Stir in walnuts and apricots. spread over baked layer. Bake 30 minutes or until done; cool in pan. Cut into 32 bars, then roll in sugar.Source:

15.Mexican Pizza


Basic pizza dough1 lb. hot sausage, not in casing1 lb. grated monterey jack cheese1 lb. grated cheddar or colby cheese6 oz. can jalapeno peppers1 pkg. taco seasoning1 1/2 c. Mexican salsa (tomato and chili sauce)3 tbsp. olive oilFor one 13 inch deep dish pizza, brown hot sausage (drained) and taco seasoning together. Preheat oven to 450 degrees. Roll out the dough to form a circle slightly larger than pizza pan. Press dough to sides of pan; cut off excess dough that hangs over rim. Brush with olive oil. Combine the cheese and spread two thirds of mixture over the dough. Distribute the jalapeno peppers over the cheese and then hot sausage over the peppers. Next spread the salsa as evenly as possible over the entire pizza, sprinkle the remaining cheese over the top and bake for 25 minutes until the crust is golden brown.Source:

16.Instant Jello Pudding Chocolate Chip Cookies


2 1/4 c. flour1 tsp. baking soda1 c. softened butter1/4 c. sugar3/4 c. firmly packed brown sugar1 tsp. vanilla1 pkg. (4 oz. serving) instant vanilla pudding2 eggs1 pkg. (12 oz.) chocolate chips1 c. nuts (opt.)Combine butter, the sugars, vanilla and pudding mix in large bowl. Beat until creamy. Then beat in eggs. Gradually add flour, soda, chips and nuts. Batter will be stiff. Drop by teaspoonful, about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen.For chocolate chip cookies, use chocolate flavor instant pudding.Source:

17.Chocolate Souffle


4 lg. eggs1/2 c. sugar, divided1/3 c. unsweetened cocoa powder1/4 c. all-purpose flour1 c. whipping cream2 tbsp. butter1/2 tsp. vanilla1/2 tsp. cream of tartarButter & cocoa for buttering & dusting souffle dishesPowdered sugar for garnishPreheat oven to 350 degrees. Separate eggs (while they are still cold) and place whites in a large bowl, yolks in a small bowl; set aside.Combine 1/4 cup sugar, the cocoa and flour in a medium saucepan, stir in cream. Cook over medium heat, stirring constantly, until mixture is smooth and starts to boil. Remove from heat, stir in butter and vanilla; set aside.Beat whites and cream of tartar on medium speed until foamy; add 1/4 cup sugar, 1 tablespoon at a time at high speed until stiff (whites won't slip when bowl is tilted).Thoroughly blend yolks into chocolate mixture. Take a large spoonful of white and stir into sauce to lighten it. Gently fold the sauce into the remaining whites. Turn souffle into 1/2 cup souffle dishes that have been buttered and dusted; place on baking sheet.Bake on middle oven rack for 20 minutes or until they have high (don't open the door until they are done). Dust tops with powdered sugar and serve at once.You can also use 6 ounce custard cups.Source:

18.Cool Whip Cherry Fluffy Cheescake


1 ready-made graham cracker crust2 packages cream cheese1/2 can sweet condensed milk1/2 can Cool Whip1 can pie cherriesCut cream cheese into cubes and let soften for 20 minutes. Using handmixer, mix softened cream cheese until smooth. Add sweetenedcondensed milk until creamy. Stir in Cool Whip and mix until fluffy.Pour mixture into prepared crust and refrigerate for 2 hours until set.Spread cherries over top and cover. Store in refrigerator until ready toserve.And then enjoy a light tasting Cherry Cheese Cake!Source:

19.Caramel Popcorn Balls


5 qts. popped corn4 tbsp. butter1/2 c. corn syrup1/2 tsp. vanilla1 c. candy corn1 c. brown sugar1/2 of 14 oz. can sweetened condensed milkMix popcorn and candy corn in large bowl. In 2 quart saucepan, melt butter. Stir in sugar and corn syrup, bring to boil on medium heat. Stir in milk, boil gently, stirring constantly until mixture comes to the soft ball stage, 234 degrees, about 15 to 20 minutes.Stir in vanilla, pour over corn mix; stir until well coated. Butter hands. Make into 2" or larger balls. Makes 20. Wrap in waxed paper, don't put in closed container.Source:

20.Strawberry Yogurt Squares


2 (3 oz) boxes strawberry Jello2 cups boiling water2 (10 oz) pkg frozen strawberries2 large bananas1 cup strawberry or banana yogurtDissolve Jello in 2 cups boiling water. Add frozen strawberries, stirringoccasionally until thawed. Add finely diced bananas.Pour half of the strawberry mixture into an 8x8x2-inch pan; chill. Spreadevenly with yogurt. Pour remaining strawberry mixture on top of theyogurt.Refrigerate until set. Cut into 9 squares. Top with whipped cream or moreyogurt, if desired.Source:

21.EasyJello Ice Pops


Ingredients:Servings:12-24Units: US | Metric2 cups boiling water1 package jell-o brand gelatin, any flavor (4-serving size)1/2 cup sugar2 cups cold waterDirections:1. Stir boiling water into gelatin and sugar in medium bowl at 2 minutes until completely dissolved.2 Stir in cold water.3 Pour into pops molds or plastic or paper cups.4 Freeze about 2 hours or until almost firm.5 Insert wooden spoon or stick or plastic spoon into each for handle.6 Freeze 8 hours or overnight until firm.7 Press firmly on bottom of mold to release pop.8 Store leftover pops in freezer.Source:

22.Roasted Pecan Candy


Roast 2 cups pecans at 350 degrees for approximately 12 minutes or until very slightly toasted.Mix together: 1/4 c. brown sugar 1/3 c. Pet milk 1/2 tsp. cinnamon Dash of salt 1 tbsp. white KaroCook to soft ball stage (to test, drop few drops in cup of cool water until it forms a soft ball that can be picked up.) After reaching soft ball stage, remove from heat and add: 1 tsp. vanillaMix in roasted pecans and spread on wax paper. When cool break apart.Source:

23.Oatmeal Praline Bombs


Pecans compliment the delicate flavor of oatmeal with caramel-likeovertones. Cinnamon is incorporated into the batter early for a fullyimmersive flavor. This is an extremely hearty cookie (high granola). Nutsadd extra protein and whole wheat flour can be used without a discernibledifference in the end result. Preheat oven to 350Ā°F.1 cup softened butter1 cup firmly pressed brown sugar1/2 cup white sugar2 eggs2 teaspoons vanilla2 teaspoons cinnamon1 1/2 cup white flour (subtract 2 tablespoons for whole wheat)1 teaspoon baking soda1/2 teaspoon salt3 cups uncooked rolled oats1 cup coarsely crushed pecansCream butter and sugars.Add wet ingredients and cinnamon, beat well.Add flour, baking soda, and salt, mix well. (sift together prior if desired).Add oats and pecans, mix until well incorporated.Use a small ice cream scoop if possible, to make uniformly-shapedcookies. Otherwise, make 1-inch diameter cookies and place them 2inches apart.Bake for 9-13 minutes or until edges are golden brown and top is lightlygolden.These cookies are very firm, and already light brown, so it can be hard totell when they are done. Use the "Press Center" test.Cool for one minute, then remove to a rack to cool completely.Source: