Random Treats To Eat

[XanesFox]

Hey Ladies and Gents of RPA; Ive noticed that there wasn't a single recipe anybody wanted to share for you guys. So I went ahead and posted a few that I myself like to make from time to time. Some are mine others I took from the internet. These are going to be some tasty treats to some people and others just plain weird.

I will add more when I find more that i believe people would like to know.

(If theres a dish you guys would like to know just message me via PM and I'll find the simplest recipe for you.)

This isnt only going to be "Treats to eat" lol Im planning on adding Diy sand, playdough, flarp, bouncy balls, etc. This threads gonna get real full real fast lol




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Rainbow PopTarts

Ingredients

Pop Tart Dough:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup cold unsalted butter, cut into cubes
¼ - ½ cup cold water
pink, orange, yellow, green, blue and purple food coloring

Filling:
any jam of your choice
Glaze:
3 tbsp whipping cream
½ tsp vanilla extract
½ cup confectioner’s sugar
rainbow sprinkles

Directions:

1) Make the dough: Mix together the flour, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Divide the dough into 6 balls and dye each ball a color of the rainbow with food coloring. Flatten each ball of dough into a disk and stack them up in the order of the rainbow. Twist together, then divide in half, wrap in plastic wrap and refrigerate for 1 hour.

2) Assembly: Roll the dough out into a rectangle 10in x 8in. Cut into 4 rectangles and transfer to a baking sheet lined with parchment paper. Dollop 1 tsp of jam onto the center of one side of each rectangle. Fold the rectangle over to cover the jam and seal closed with a fork. Bake at 400F for 20 minutes, then transfer to a wire rack and fully cool.

3) Decorate: Combine the whipping cream and vanilla extract in a bowl. Add the confectioner’s sugar and whisk until fully combined. Spoon some glaze onto each pop tart and decorate with rainbow sprinkles. Enjoy!

[XanesFox]

Spikes Oatmeal Chocolate Chip Cookies

((This is an All Organic Recipe nothing is to be substituted for anything else))

Ingredients:

1¼ cup of Coconut Oil

¼ cup Extra Virgin Olive Oil

1 cup of Dark Brown Sugar

¼ cup of Sweet Leaf "Sugar Leaf" baking mix

1 tsp Vanilla Extract

2 Eggs

2 cups King Aurther White Wheat Flour

1 cup of Regular Oats

1 cup of Quick Oats

½ cup Ground Flax

½ cup Slivered Almonds

½ cup Almond Flour

1 bag of Ghiradelli Milk Chocolate Chips

1+ tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

Directions:

Preheat oven to 350°F

1)Mix together two beaten eggs and vanilla extract.

2)Set aside to warm up to room temperature.

3)Place jar of coconut oil in warm/hot water to melt into a liquid state.

4)In a large bowl, mix together the baking soda, baking powder, salt, both types of oats, ground flax, both types of almonds, and chocolate chips.

5)In a separate bowl, mix the brown sugar and Stevia sweetener baking mix. Add the coconut oil and olive oil to the sugar mix.

6)This step must be done quickly; as adding together the two types of liquids can cause the mixture to become gel-like; So combine Eggs to oil mixture quickly. (Stir briefly maybe about 30 seconds)

7)Add remaining dry ingredients to mixture.

8)Make batter into 1- 1½ inch balls and place on cookie sheet, pressing down slightly.

9) Bake for 12-13 minuets ((Pro tip: Remove the cookies right before they look fully done Because they still cook for about another minuet and a half after they're out of the oven))

10) Freeze the cookies with in an hour of pulling to preserve the best flavor. (When wanting to consume just thaw or microwave it for about 10 seconds on high)

**Tip: For fresh ground flax and almond flour; use a coffee grinder. I buy a one cup bag of almond pieces and divide them in half. Grinding some then adding the rest whole.

[XanesFox]

Samoa Girl Scout Cookies

FOR THE COOKIES

1 cup (2 sticks) unsalted butter, at room temperature

½ cup sugar

2 cups all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

2 Tablespoons milk

½ teaspoon vanilla extract

FOR THE COCONUT TOPPING

3 cups shredded sweetened coconut

15 ounces store-bought or homemade soft caramels

3 Tablespoons milk

¼ teaspoon salt

8 ounces dark chocolate


Directions

Make the cookies:

Preheat the oven to 350ºF.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350°F oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium sauce pot set over a large sauce pot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the sauce pot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining ¼ cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.


((If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters.

If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies.

The shortbread should be very pale golden in color. When in doubt, under bake it!

If using dark chocolate chips, 8 ounces is equal to about 1 ¾ cups chocolate chips.

Coconut burns very quickly, so keep an eye on it and stir often!

Spreading the cookies with the reserved ¼ cup of caramel gives the coconut mixture a stickier base to adhere to.))

[XanesFox]

Bacon and Eggs

Ingredients:

1 package (15 ounces) pretzel sticks
1 package (12 ounces) vanilla almond bark
48 yellow M&M's

Directions:

Place pretzel sticks on waxed paper in groups of two, leaving a small space between each.

In a microwave-safe bowl, heat almond bark at 70% power until melted; stir until smooth. (Note: you can do this on an oven with a pot if you'd rather just make sure its a low flame/heat so it doesn't burn)

Drop by tablespoonfuls over each pair of pretzel sticks. For "yolks", place one or two M&M's in the center of each "egg".

One batch makes about about 3 ½ dozen of these candies.

[XanesFox]

Apple Pie Moonshine

Ingredients:

1 gal apple cider
1 gal apple juice
3 cups white sugar
8 cinn sticks
1 liter 190 proof moonshine n ever clear
2 cups brown sugar
1 pinch apple pie spice

Directions:

in a large pan pour all ingredients together and stir(Minus the liquor)

Bring to a boil (let it boil for about 2 minutes then take off to cool)

Add your liquor and stir

pour into any size mason jars and cap them

put into fridge to cool.

[XanesFox]

Beef & Rice Enchiladas

Ingredients:

1 pound of lean ground beef
1 cup chopped onion
1 (14.5 ounce) can Essential Everyday Diced Tomatoes with Green Chillies (Undrained)
3 (10 ounce) cans enchilada sauce
1 cup fancy shredded mexi-style taco cheese blend

Directions:

Preheat oven to 375°F

1) In a large skillet with high sides over a medium heat; cook and crumble beef and onions until no longer pink then drain.

2) Add undrained tomatoes and 1 ½ cans of enchilada sauce. Bring to a boil, stirring frequently. Stir in rice and ½ cup water; simmer for 5 minutes stir occasionally.

3) Place ½ cup enchilada sauce in bottom of a 13x9-inch baking dish. Spoon ½ cup beef mixture down the center of each tortilla. Top ¼ cheese and roll up. Place in baking dish.

4) Top with remaining enchilada sauce and cheese. Bake in oven for ~30 minuets; or until the cheese is bubbly and golden brown.

5) Remove and let cool for 5 minuets and dish up.

[XanesFox]

Chocolate Chip Ice Cream Pie

Ingredients:

½ cup chocolate syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice ceareal
¼ cup sour cream
1 quart chocolate chip ice cream (Softened)

Directions:

1) Coat bottom and sides of an 8 inch pie plate lightly with butter

2) Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Micro wave on high (100% power) until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture in a separate bowl or cup.

3) Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat the cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm; about 15 minuets.

4) Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream in the prepared ie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm. (About an hour)