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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup white sugar
- ½ cup milk
- 1 tsp vanilla
- 3-4 cups canola or vegetable oil
- 1 jar marshmallow creme or marshmallow fluff
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
- Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
- Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.
Snickerdoodles (for two)
- 3 Tbsp butter (room temperature) $0.40
- 3 Tbsp granulated sugar $0.03
- 1 large egg yolk $0.19
- ¼ tsp vanilla extract $0.07
- ⅓ cup flour $0.05
- ¼ tsp salt $0.02
- ½ tsp baking powder $0.02
- 1 tsp granulated sugar $0.01
- ½ tsp cinnamon $0.05
- In a small bowl, whisk together the room temperature butter and 3 Tbsp granulated sugar. Add the egg yolk and vanilla extract, then whisk again until smooth.
- Add the flour, salt, and baking powder to the bowl. Stir the ingredients until everything is evenly mixed. Place the cookie dough in the refrigerator for about 15 minutes to chill the dough and make it a little more stiff. Begin to preheat the oven to 350 degrees.
- While the dough is chilling, stir together the sugar and cinnamon for the cookie topping in a small bowl. Cover a baking sheet with parchment paper (or foil, but be aware that foil will make the cookies brown more on the bottom).
- Remove the dough from the refrigerator and divide it into two pieces. Roll each piece of dough into a large ball. Roll each ball in the cinnamon-sugar topping until heavily coated. Place the unbaked cookies at least six inches apart on the baking sheet.
- Bake the cookies for 16-18 minutes, or until browned around the edges and slightly golden in the middle. Allow the cookies to cool on a wire rack before eating (they will be soft just after baking, but will firm up upon cooling).
Fudge Brownie Pots (for two)
- 4 Tbsp butter $0.40
- ½ cup granulated sugar $0.08
- ¼ tsp vanilla $0.07
- 1 large egg $0.19
- ⅓ cup all-purpose flour $0.05
- ⅓ cup unsweetened cocoa powder $0.21
- ¼ tsp baking powder $0.02
- ⅛ tsp salt $0.02
- Preheat the oven to 350 degrees.Cut the butter into chunks and place it in a large microwave safe bowl. Microwave on high for 30 seconds, then stir until the butter is fully melted. Add the sugar and microwave for 15 seconds. Stir again, then repeat the 15 second intervals until the sugar and butter no longer separate from each other after being stirred (about 30-45 seconds total).
- Add the vanilla extract and egg to the melted butter and sugar, then stir to combine.
- In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt until well combined.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until a smooth, chocolatey batter has formed. Pour the batter into two 8oz. ramekins.
- Bake the brownies in the preheated 350 degree oven for 25-30 minutes, or until the center of each brownie has risen up into a dome and the surface looks glossy and cracked. Let the brownies cool slightly before eating.
No Sugar Added Banana Nut Granola
- 2 bananas, mashed (about 1 cup) $0.51
- 1 cup unsweetened apple sauce $0.79
- ½ cup natural peanut butter $0.93
- 1 tsp cinnamon $0.10
- 1 tsp vanilla extract $0.28
- ¼ tsp salt $0.02
- 6 cups old fashioned rolled oats $0.99
- 1 cup unsweetened shredded coconut* $0.91
- 1 cup banana chips* $0.92
- Preheat the oven to 300 degrees. Mash the bananas with a fork until they’re mostly smooth (a few chunks are okay). Measure the banana mash, then add enough unsweetened apple sauce to make 2 cups total (about one cup of each).
- Place the bananas and apple sauce in a small sauce pan with the peanut butter, cinnamon, vanilla extract, and salt. Stir and cook over low heat for about five minutes, or until the mixture is evenly mixed and warmed through (this makes it more runny and easier to mix with the oats).
- Add the dry oats and shredded coconut to a very large bowl. Pour the banana, apple sauce, and peanut butter mixture over the oats and coconut, then stir well until all of the ingredients are incorporated. There should be no clumps of dry oats left.
- Line a large baking sheet with parchment paper, then spread the oat mixture in an even layer over the parchment, no more than one inch thick. If there is too much for one baking sheet, divide the mixture between two sheets.
- Bake the granola in the 300 degree oven for one to one and a half hours, stirring once after 30 minutes, then every 15 minutes after that**. Baking time will vary depending on whether you use one or two baking sheets. Keep an eye on the granola and stir every 15 minutes towards the end. The granola is finished when it is crisp and golden brown. Allow the granola to cool completely. Crush the banana chips into small pieces, then stir into the granola. Store the cooled granola in an air-tight container.
Fruit and Pastry Breakfast Kabobs
- 1 box (6 count) Pillsbury™ Toaster Strudel™ frozen toaster pastries (any variety)
- 6 to 8 paper lollipop sticks or round wooden sticks with one pointed end
- Fresh fruit such as strawberries, bananas chunks or orange segments
- Toast 6 Pillsbury™ Toaster Strudel™ pastries as directed on box. Reserve icing.
- Cut each pastry into quarters.
- On each of 6 to 8 lollipop sticks or round wooden sticks, place 3 or 4 pastry pieces, alternating pastry with fresh fruit. If desired, drizzle icing over kabobs. Serve immediately.
Carrot Cake Monkey Bread
- 2 large carrots, peeled, shredded
- 1 can (8 oz) crushed pineapple, undrained
- 1/2 cup chopped pecans
- 1/4 cup lightly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits
- 1 container (16 oz) cream cheese creamy ready-to-spread frosting
- Additional chopped pecans for garnish, if desired
- Heat oven to 350ºF. Spray 12-cup fluted tube cake pan with cooking spray.
- In large bowl, stir together 2 large carrots, peeled and shredded, 1 can (8 oz) crushed pineapple, undrained, 1/2 cup chopped pecans, 1/4 cup lightly packed brown sugar and 1/2 teaspoon ground cinnamon; set aside.
- Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits into 16 biscuits. Cut each into quarters. Add biscuit quarters to carrot mixture in bowl; gently toss to coat. Spoon coated biscuit quarters evenly into pan. Pour any remaining liquid over top.
- Bake 35 to 40 minutes or until thoroughly baked and toothpick inserted near center comes out clean. If necessary, during last 5 to 10 minutes of baking, loosely cover with foil to avoid overbrowning. Remove from oven; cool in pan on cooling rack 10 minutes.
- Run knife gently around edge of pan. Place serving platter upside down over pan; turn platter and pan over. Remove pan.
- Spread or drizzle 1 container cream cheese creamy ready-to-spread frosting over top. Sprinkle with additional chopped pecans. Serve warm.