Banana Nut Snack Bars

Ingredients

3 tablespoons margarine or butter (do not use spread or tub products)

1 bag (10.5 oz) miniature marshmallows

6 cups Banana Nut Cheerios cereal

1/3 cup roasted sunflower nuts

1/4 cup semisweet chocolate chips

1 teaspoon canola oil

Directions

1. Spray 13x9-inch pan with cooking spray. In large microwavable bowl, microwave margarine uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss until coated. Microwave on High 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth.
2. Stir in cereal and sunflower nuts until well blended. Press evenly in pan.
3. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 45 to 60 seconds, stirring very 15 seconds until melted and smooth. Drizzle over bars.
4. Cool about 1 hour or until glaze is set. For bars, cut into 6 rows by 4 rows. Store loosely covered.
    
   
   

Root Beer Slow-Cooker Chicken

Ingredients

2 1/2 lb boneless skinless chicken breast

Salt and pepper

1 1/2 cups barbecue sauce

1 cup root beer

Directions

1. Spray slow cooker with cooking spray.
2. Season chicken breasts on both sides with salt and pepper, and place inside slow cooker. Pour in barbecue sauce and root beer; spread around. Cover and cook on High heat setting 2 hours.
3. Remove chicken from slow cooker, and use two forks to shred. Place chicken back in slow cooker on Warm heat setting; simmer 30 minutes. Serve on burger buns, as desired.

German Potato Salad

Ingredients

• 2 lbs yukon gold potatoes
• 1/2 lb bacon, cut in 1/4 inch strips
• 3/4 cup onion, minced
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 8 ounces chavrie goat cheese
• 2 tablespoons chives, cut 1/2 inch for garnish

Directions

1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
2. Set aside in a warm place.
3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
4. Pour off the rendered fat, reserving 1/4 cup in the pan.
5. Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
6. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
7. Top with crumbled  Goat cheese , bacon and garnish with the chives.
8. Serve warm.

Bird Houses

Ingredients

• glue, gun
• 6 -18 inches ribbon ( raffia)
• 30 wine corks
• dried spanish moss dried herb like lavender or rosemary
• 6 glue sticks ( you may need more or less depends on how long the sticks are)
• ribbon ( Raffia, to make a bird nest)

Directions

1. Tie a bow with the raffia.
2. Assemble corks by size the best you can. So each section is about the same size.
3. When gluing adjust corks while glue is hot to even out.
4. This is glued in 6 sections then put together.
5. The base is 4 corks glued (2 side x side then glued end to end.
6. Attached to the right and left of the base will be 1 row of 4 corks glued together (side x side).
7. The peak is 2 corks glued end to end.
8. The 2 roof tops are 8 corks each. Two rows of four corks glued side X side, then glue the 2 rows together.
9. Assemble start at the base attach the right side and the left side. Eye them to make them come out on an angle.
10. Then go to the top half glue the peak to the roof sides. Take note in the pictures how they meet.
11. You can adjust while glue is warm.

12. Randomly place hot glue on open spaces and top with moss or herbs. Place a nest inside and place birds in the nest. Adhere the bow on top with hot glue.
13. Be careful not to burn yourself. I made 10 and burnt myself 3 times.

Crescent Cheesecake Roll-Ups

Ingredients

1 tablespoon ground cinnamon

2 tablespoons sugar

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla

2 cans (8 oz each) refrigerated Crescent Dough Sheet

Canola oil for frying 

 

Directions

1. Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.
2. In small bowl using handheld blender or mixer, beat 1 package (8 oz) cream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.
3. Lightly flour flat work surface. Unroll 2 cans (8 oz each)  Crescent refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer. Cut each sheet into 6 squares to make a total of 12 squares.
4. Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up.
5. In skillet, heat canola oil to 325°F. Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate.
6. Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.