Six Week Muffin Mix – Presented by Maria
Ingredients
½ box Raisin Bran cereal
1 cup sugar
2 ½ cups flour
2 ½ tsp baking soda
1 tsp salt
2 eggs beaten
½ cup vegetable oil
1 pt buttermilk – 2 cups
Instructions
Mix bran cereal, sugar, flour, soda,
salt in very large bowl.
Add eggs, oil, and buttermilk and mix well.
Bake in 400-degree oven in greased muffin tins
for 15-20 minutes. Store the rest of the
batter in a covered container in refrigerator
lasting up to six weeks.
Shamrock Lasagna – Presented by Jon
Ingredients
36 Oreos finely crushed
1 stick unsalted butter melted
8 oz block of cream cheese softened at room temp
1 cup powdered sugar
2 8 oz tubs whipped topping, divided
3 3.4 oz boxes of cheesecake instant pudding mix
3 cups cold milk
1 teaspoon mint extract
Green gel food coloring not drops
Garnishing:
Oreo crumbs Whipped topping
Maraschino cherries Green sprinkles
Instructions
Preheat the oven to 375 degrees.
In a large mixing bowl, mix together crushed Oreos and butter.
Mix well using a fork until the mixture is like wet sand.
Pour Oreo mixture into the bottom of a 9×13 baking dish.
Firmly press the crust into all corners and sides of the dish.
Bake the crust for 8-10 minutes. Allow to cool to room temperature.
In a large mixing bowl, cream together the block of cream cheese,
powdered sugar, and 1 tub of frozen whipped topping using an
electric hand or stand mixer. Mix until smooth and fully blended.
Using a rubber spatula, add the cream cheese layer on top of the crust.
Smooth and level as flat as possible.
In a separate mixing bowl, blend the pudding packages with the milk
on low-medium speed until fully combined.
Add the remaining tub of whipped topping and blend until smooth.
Add the mint extract and about 2-3 inches of the gel food coloring.
Blend until smooth and the shade of green desired.
Add the green pudding layer to the cake and smooth flat on top.
Place cake inside of the refrigerator for 4-6 hours or overnight.
When done, garnish with Oreo crumbs. Cut carefully with a knife
and garnish pieces with whipped topping, cherries and green sprinkles.
Lucky Charms Bars – Presented by Leah
Ingredients
4 tbls salted butter
1 tsp vanilla extract
7 cups mini marshmallows
6 cups Lucky Charms cereal
Instructions
In a large microwaveable bowl, melt the butter
on high for about 30 seconds in the microwave.
Add the vanilla extract.
Add mini marshmallows and microwave on high
for 60 seconds. Stir. Microwave another 30 seconds
or until marshmallows are almost melted.
Stir in Lucky Charms cereal.
Spread mixture into greased 9×13 pan with
greased spatula or hands
