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Vessels Ministries, Inc.

 
 
  • ¼ C butter

  • 16 oz. bag of marshmallows

  • 5 ½ C Rice Krispies

  • 1 pkg. of original Oreo cookies, crushed

Melt the marshmallows and butter in a large microwave-safe bowl for 2 minutes. Remove the bowl from the microwave and stir the marshmallows. If the butter is not completely melted, return to the microwave for another 30 seconds.

 

Remove the bowl from the microwave and stir to combine. Fold the Rice Krispies and Oreos into the marshmallow mixture until well combined.

Spray a 9 x 13 pan with baking spray. Evenly spread the Rice Krispie mixture into the pan with a spoon dipped in water or sprayed with baking spray. Allow to cool for 30 minutes before cutting and serving.

 

Source: https://myrecipeconfessions.com/desserts/cookies-cream-rice-krispie-treats/ - _a5y_p=5663017

Photo By: myrecipeconfessions.com

 
  • 12 oz. package semi-sweet chocolate chips, good quality chocolate divided into pieces (I like Ghirardelli best for melting)

  • 8 oz. mini pretzel twists, half of a regular 16-ounce bag

  • 11 oz. bag Kraft Caramel Bits, or homemade caramel

  • Sea salt for sprinkling

Line a large, rimmed baking sheet with parchment paper.

Melt 8 oz. of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 

Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate. 

Add caramel bits to a microwave safe bowl with 2 Tbsp. water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.

Melt remaining 4 oz. of chocolate and drizzle over the caramel. Sprinkle with sea salt.

Refrigerate until hardened.

Cut or tear into pieces.

 

Source: https://tastesbetterfromscratch.com/salted-chocolate-caramel-pretzel-bars/

Photo By: tastebetterfromscratch.com

 
  • ½ C butter, softened

  • ½ C shortening

  • 1 ½ C white sugar

  • 2 eggs

  • 2 ¾ C all-purpose flour

  • 2 tsp. cream of tartar

  • 1 tsp. baking soda

  • ¼ tsp. salt

  • 2 Tbsp. white sugar

  • 2 tsp. ground cinnamon

Preheat oven to 400 degrees.

Cream together butter, shortening, 1 ½ C sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 Tbsp. sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

 
  • 2 sticks butter, softened

  • 1 C Packed light brown sugar

  • ½ C granulated sugar

  • 2 Eggs

  • 1 tsp. Vanilla

  • 1 tsp. Cinnamon

  • 1 tsp. Baking soda

  • ½ tsp. Salt

  • 1 ½ C Flour

  • 3 C Oatmeal

  • 1 C Raisins

Preheat oven to 350 degrees.  Beat butter and sugars together until creamy.   Add eggs and vanilla; beat well.  Mix the dry ingredients in another bowl.  Add to butter mixture and then add raisins. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

 

 Source: http://www.quakeroats.com/cooking-and-recipe/vanishing-oatmeal-raisin-cookies.aspx

 

Mix options:

  • mini pretzels

  • popcorn (air-popped)

  • cereal (chex, cherrios, or your choice)

  • M&Ms or other candies

  • sprinkles

  • white chocolate, or white candy melts

  • pink candy melts

In your largest bowl, or a large roasting pan, mix all ingredients except the M&M's, sprinkles, and candy melts. Do not over fill your dish, you will need room to toss the ingredients together.

Melt white candy melts (or white chocolate) in a microwave safe dish (at 50% power) in 30 second intervals until almost melted. Stir until completely melted and smooth. Pour the melted chocolate over the dish of snacks and then stir, stir, stir! It's up to you if you want the mix to be totally coated, or lightly coated (depending on the amount of melted chocolate you use).

When the snacks are evenly coated, pour entire mixture out onto a baking sheet (or two if needed).

Immediately (while the coating is still warm and melty) add sprinkles and M&M's.  They will stick to some of the clusters as the white chocolate cools (this is a good thing).

If desired, melt another color of candy melts (in this case, I used pink), and drizzle the colored candy melts over the snack mix as it cools.  This will add a bit more color.

Allow snack mix to cool and chocolate (and candy melts) to set up (about 30 minutes).  Once cool, break apart as needed and store in an airtight bag or container.

 

Party mix with popcorn in it will remain fresh tasting about 2-3 days, and a bit longer without popcorn

 

Source: http://www.glorioustreats.com/2013/01/valentines-snack-mix.html

Photo By: glorioustreats.com

 
  • Assortment of fresh fruit

  • Cheese cut into cubes

  • Wood skewers

Alternate fruit and cheese cubes on the wood skewers.

 

Photo By: hoosierhomemade.com

  • 4 Tbsp. butter

  • 1 10.5 oz plus 2 C mini marshmallows

  • 5 C Lucky Charms

  • Rainbow Sprinkles, optional 

Butter a 9x13 pan.

Take large non-stick saucepan and melt butter on low heat.

Add 1 package of marshmallows and stir keeping on low heat until they are melted into the butter. Then add in the last 2 cups and let them melt partially.

Add in the Lucky Charms cereal and stir until the cereal is fully coated.

Pour mixture into prepared pan and spread out around evenly with large spatula sprayed with non-stick spray or you can use butter.

Press mixture down into pan evenly. (Don't over press, they become too compacted and hard).  

Optional: Add sprinkles immediately and press into treats.

Let treats sit for 2 hours or so and cut into squares into preferred sizes.

Seal treats after cutting. 

 

Source: https://www.thebakingchocolatess.com/lucky-charm-marshmallow-rice-krispies/2/ - _a5y_p=5623667

Photo By: thebakingchocolatess.com

 
  • For the Caramel: *see Notes for a faster caramel method

  • ½ C salted butter (1 stick)

  • 2 C granulated sugar

  • 1 C light Karo syrup

  • 12 oz. can evaporated milk

  • ½ tsp. vanilla extract

  • 40 Pretzel Rods

  • 16 oz. Ghirardelli semi-sweet chocolate baking bars

Prepare two large baking sheets lined with parchment paper.

Add butter, sugar, and Karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.

 

VERY slowly add the evaporated milk, taking about 12-15 minutes to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramel can curdle.

Stir the mixture constantly, scraping the sides occasionally until it reaches the soft ball stage (about 235 degrees, if using a candy thermometer). It takes patience and time, but it's sooo worth it!

I don't always trust or rely on a candy thermometer--I like to test it the old-fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pliable and should be sturdy enough to mold in your hands, in the ice water. If you're not sure if it's too soft, err on the side of cooking a few extra minutes.

Once you reach 235 degrees F / or the soft ball stage, remove from heat. Stir in vanilla.

Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.

After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).

Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 second, until smooth. 

 

Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need it. 

Lay the dipped pretzels on a parchment lined sheet. At this point you could add other toppings like mini chocolate chips, sprinkles, crushed heath bar etc.

If any chocolate pools at the base of the pretzels as they set you could easily cut it off with a knife, if you want it to look prettier.

You can store the pretzels in the fridge in a covered container, if you want. Let the pretzels sit at room temperature for 5-10 minutes before eating.

Tips for making, storing, and gifting these pretzel rods are listed in the post above!

 

Recipe Notes

*If you don't want to make the caramel from scratch you could use Kraft Caramel Bits or hard wrapped candy caramels.

I like the Kraft Caramel Bits because you just pour the entire bag in a microwave safe bowl with a little water and heat on high for 2 minutes. Allow the caramel to cool off a little/thicken slightly, before dipping your pretzels in it.

* I prefer Ghirardelli chocolate baking bars because in my opinion, this brand melts, sets and tastes the best. 

 

Source:  https://tastesbetterfromscratch.com/caramel-chocolate-dipped-pretzel-rods

Photo By: tastebetterfromscratch.com

 
 

Brownie

  • 1 (20 oz.) package fudge brownie mix (13x9 size)

Topping

  • 1 (8 oz.) package cream cheese

  • 1⁄3 C sugar

  • 1 egg

  • 1⁄2 tsp. vanilla

Preheat oven to 350 degrees.

Prepare the brownie mix according to package directions (water, oil, eggs).

Pour into a greased 13x9-inch baking pan.

Beat cream cheese with electric mixer on medium speed until smooth.

Add sugar and mix. Add vanilla and egg; mix until well-blended.

Place cheese mixture in dollops over the whole pan, leaving some brownie showing in between.

Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.

Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

 

Source:  http://www.geniuskitchen.com/recipe/easy-cream-cheese-brownies-147796

Photo By: Robin and Sue

 
  • Pink Easter Bunny Peeps

  • Strawberries, cut in half

  • Cantaloupe, cut in 1" chunks

  • Pineapple, cut in 1" chunks

  • Green and Red grapes

  • Blueberries

  • Wooden Skewers

Wash and dry all of the fruit thoroughly.

Skewer a red grape, two blueberries, a green grape, a chunk of pineapple, a chunk of cantaloupe, and a strawberry piece onto the skewer, leaving about 2.5" of space on the end of the skewer.

Dip the tip of the skewer into a glass of water, and then gently add the Easter Bunny Peep to the end of the skewer. As long as the skewer is wet, it should go through the Peep easily.

Arrange the skewers on a plate in a slight arch to get the full rainbow effect!

 

Source: http://onelittleproject.com/easter-peeps-fruit-kabobs/

Photo By: Debbie Chapman

 
  • 3 C vanilla yogurt

  • 1 C fresh or defrosted frozen strawberries in juice

  • 1 pint fresh blackberries, raspberries or blueberries

  • 1 C good quality granola

Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

 

Source:  https://www.foodnetwork.com/recipes/rachael-ray/yogurt-and-fruit-parfaits-recipe-1940127?soc=socialsharingpinterest

Photo By: foodnetwork.com