11553 high high snack bars Recipes

unsweetened shredded coconut, almonds, chopped, plain popped popcorn, rolled oats (do not use instant), raisins, sliced dried apricots, honey, light brown sugar, salt

king arthur unbleached all-purpose flour, sugar, baking cocoa, baking powder, salt, eggs, lightly beaten, butter, melted, milk chocolate chips , semisweet chocolate chips and vanilla or white chips, snickers candy bars (2.07 oz each), cut into 1/4-inch pieces

teddy grahams chocolate graham snacks, teddy grahams honey graham snacks, honey-roasted peanuts, raisins, honey nut cheerios

bugles original flavor snacks, pretzels, butter flavored crackers, wheat thins crackers, bugles nacho flavor snacks, cheese nips, parmesan goldfish crackers, mixed nuts or 1 cup peanuts, butter-flavored oil, ranch dressing mix

fresh strawberries, divided, snack prepared chocolate pudding, snack prepared vanilla pudding, aerosol whipped cream

frosted cheerios, banana teddy grahams honey graham snacks, teddy grahams chocolate graham snacks, pretzel twists, peanuts, chocolate-covered raisins

shaped corn snacks (such as bugles), cheese-flavored crackers (such as cheez-it), pretzels, crispy corn cereal squares (such as corn chex), shredded wheat cereal squares (optional), pecan halves, butter, melted, maple syrup, worcestershire sauce, cayenne pepper

bbq spice rub, ground thyme, paprika, brown sugar, ground cumin, dry mustard, kosher salt, ground black pepper, cayenne pepper, shreddies snack mix, post shreddies cereal, sesame crackers, salted peanuts, butter or margarine, vegetable oil, bbq spice rub (see directions below )

pretzels, ritz bits miniature crackers (or ritz sticks snack crackers), salted cashews, cheddar cheese goldfish crackers, ranch dressing mix, vegetable oil

crispix cereal, pretzel sticks, honey roasted peanuts, roasted salted almonds, brown sugar, butter, light corn syrup, bugles original flavor snacks

butter, worcestershire sauce, celery salt, garlic powder, garlic salt, seasoning salt, onion powder, cheerios toasted oat cereal, shreddies cereal, pretzel stick, bugles original flavor snacks, original ritz bits miniature crackers, salted nuts or 4 cups peanuts

popped popcorn, bugles original flavor snacks, pretzel sticks, cheerios toasted oat cereal, butter or 1/3 cup margarine, melted, chili powder, garlic cloves, very finely chopped or 1/4 tsp garlic powder

all-purpose flour, sugar, unsweetened cocoa, baking powder, salt, eggs, butter or margarine, melted, semisweet chocolate morsels, milk chocolate morsels, white chocolate morsels, chocolate-coated caramel-peanut nougat bars, cut into 1/4-inch pieces

pretzel goldfish crackers, oyster crackers, butter, melted, caesar salad dressing mix (such as good seasons ), cheez-it white cheddar crackers , baked cheese snacks (should be cheez-it twisters cheddar and more cheddar), roasted wasabi green peas, swedish fish gummi candies

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt