brownie mix in a bag

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix!

So simple, so easy. Not just frugal but cuts out the unknown ingredients.

1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.

At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

Farmer Jim

Peanut Butter Buckeye Bars with Pretzels

Peanut Butter Buckeye Bars with Pretzels combine sweet with salty in this no bake dessert bar that kids and adults will love!

I started with a graham cracker crust, added a layer of peanut buttery goodness, then a layer of pretzels, and topped the whole thing off with melted chocolate chips with a few more crushed pretzels for garnish. Can you say yum?

INGREDIENTS 
2 cups creamy Planters Peanut Butter 
1/2 cup butter, softened 
1 teaspoon vanilla extract 
3 cups sifted confectioners’ sugar 
Pinch of salt 
2-3 cups pretzels (I used the mini pretzel twists) 
10 ounces milk chocolate chips 
2 tablespoons shortening 

GRAHAM CRACKER CRUST 
INGREDIENTS 
1 and 1/2 cups finely ground graham cracker crumbs 
1/3 cup sugar 
6 tablespoons butter, melted 

DIRECTIONS 
In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan. Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour. Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it. Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top.  Refrigerate for about 30 minutes to set. Cut into small squares and enjoy!

Recipe: http://centercutcook.com/peanut-butter-buckeye-bars/

Recipe: http://centercutcook.com/peanut-butter-buckeye-bars/

Christmas tree appetizers

6 minute caramels

Ingredients:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

Directions:
*Combine all ingredients.
*Cook 6 minutes, stirring every two minutes.
* Stir and pour into lightly greased dish. (8x8 for thick caramels, 2 batches fit
9x13)
* Let cool.
* Cut ( I cut into strips with knife then used a scissors to cut into pieces),
wrap in wax paper & store in an air tight container.

Homemade Krispy Kremes

Ingredients
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar ( about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
oil
Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)
Directions
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
courtesy www.food.com and Now Your Cook'in

Marshmallow Caramel Popcorn

Recipe: 
1/2 c. brown sugar 
1/2 c. butter 
9-10 marshmallows 
12 c. popcorn. 
Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.
This will make a great movie night treat!

Easy Peanut Butter Cup Fudge Recipe

INGREDIENTS 
20 Reese’s Peanut Butter Cup Miniatures, roughly chopped 
2 cups brown sugar 
2 and 1/2 cups sifted confectioners sugar (It’s really important that you sift!) 
1 and 1/4 cups creamy peanut butter 
1/2 cup butter 
1/2 cup milk (I used 1%) 
1 teaspoon vanilla extract 

DIRECTIONS 
Line an 8 x 8 pan with saran wrap so that it will be easy to lift the fudge out of the pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil, then cook for exactly 2 minutes, stirring frequently. Stir in peanut butter and mix to combine. Then add in vanilla extract. Transfer the mixture to the bowl of your mixer. Add in sifted confectioners sugar, one cup at a time, mixing between adding more. After you’ve added all of the confectioners sugar, mix well! The mixture is going to be really thick. Press the mixture into the prepared dish. Sprinkle chopped Reese’s Peanut Butter Cup Miniatures over the fudge and gently press them down. Chill in the refrigerator for about an hour, or until firm, then use the saran wrap as handles to lift the fudge out of the pan and cut into small squares.