Air Fryer Breakfast Bombs

 https://fabulesslyfrugal.com/recipes/air-fryer-breakfast-bomb/

• 1 can of Biscuits
• 2 eggs
• 4 bacon strips
• ⅔ cup shredded cheddar cheese

Egg Wash

• 1 egg
• 1 tablespoon water

INSTRUCTIONS

• Cook the bacon in the air fryer. Rip up a slice of bread and place it at the bottom of the air fryer basket (this helps absorb the excess grease so that the air fryer won’t start smoking). Place the bacon in the air fryer basket, it is okay if they slightly overlap. Cook at 350˚F/177˚C for about 10 minutes, or until bacon reaches desired crispiness.
• While the bacon cooks, scramble the eggs on the stove top. Once the eggs are fully cooked, but still moist. Crumble the bacon into the eggs. Remove the bacon and eggs from the heat.
• Take a biscuit and cut it in half. With half of the biscuit, form a little bowl and add a tablespoon or so of the bacon and egg mixture. Top with shredded cheese and any other breakfast toppings. Take the other half of the biscuit and place it on top of the bowl. Pinch the seams together to close the breakfast bomb. Repeat this for the remaining amount of biscuits.
• Whisk together the egg and water to make an egg wash
• Place a piece of parchment paper in the air fryer basket and lightly spray the top. Place each breakfast bomb inside the air fryer basket and lightly brush with the egg wash.
• Cook at 320˚F/160˚C for 8 minutes. Flip the bombs, and cook for an additional 2-4 minutes, or until the tops are fully cooked and golden brown.
• Remove from the air fryer basket and enjoy!

Hot Chocolate Bombs

 

Equipment

• ▢
  Silicone Molds

Ingredients

• ▢1 Cup chocolate chips or chopped chocolate plus extra for drizzling the top
• ▢6 Tbsp hot chocolate mix
• ▢1/2 Cup mini marshmallows
• ▢1-2 Tbsp Sprinkles or other decorations

Instructions

• Place a pot on the stove with a couple inches of water. Place a bowl over the pot and add the chocolate.
• Heat over medium low heat and stir until chocolate is melted and smooth.
• Remove pot from the stove, leaving the bowl in place. (this will keep the chocolate the proper consistency as you work)
• Place the chocolate molds on a baking sheet. Add about 2 teaspoons of chocolate to each cavity of the molds and, using a pastry brush, brush the chocolate to cover the inside making sure to get right to the edges.
• Place the tray in the freezer for about 5 mintues to allow the chocolate to set.
• Remove the tray from the freezer and repeat the process of filling the molds and brushing the chocolate over the inside (you will be adding another 2 teaspoons of chocolate per mold). Return the pan to the freeze for another 5-10 mintues until fully set.
• Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm.

• Carefully stretch the molds with your hands to loosen the chocolate.
• Add 1 tablespoon of cocoa mix to 6 of the halves and add 5-6 mini-marshmallows.
• Working one at a time, remove the empty halves from the mold. Place an empty shell face down on the warm plate to heat the edge. When you see the edge beginning to melt, remove from the plate and press to a filled half. Hold in place for a few seconds to help seal.

  Repeat with remaining shells.
• Place the tray back in the freezer for a few minutes to make sure the chocolate seal has set. Then remove from the freezer and carefully pop the bombs out of the mold.
• Decorate with a drizzle of melted chocolate and sprinkles, or any way you like.

Notes

For this recipe you will want to use molds that have approximately 2-inch cavities. Mine are 5cm (or 1.97 inches.)  Using 1 cup of chocolate chips or chopped chocolate you should end up with 4 teaspoons (1 1/3 Tablespoons) per cavity.

If you are using bigger molds, you will need to use more chocolate.  Don’t worry about making them too thick, but if the layer is too thin they will crack when you try to remove them.

If the chocolate cracks when you remove them, you can put them aside and remelt them. 

You can use milk, semi-sweet or dark chocolate depending on your preference.  

To make the hot chocolate add 1 hot chocolate bomb to a mug and pour 8-10 ounces of milk over top.  Stir until melted.

Nutrition information provided is an estimate and does not include milk.

Corn Dog Muffins

Corn Dog Muffins

https://www.theanthonykitchen.com/corn-dog-muffins-recipe/

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

A quick and easy recipe for mini corn dog muffins, featuring a homemade cornbread batter and hot dogs. 

Course: Main Course

Cuisine: American

Keyword: Corn Dog Muffins

Servings: 8 (3/person)

Calories: 433 kcal

Author: Kelly Anthony

Ingredients

• Nonstick cooking spray
• 1 1/4 cup all-purpose flour
• 3/4 cup finely ground cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 3/4 cup sour cream
• 2/3 cup whole milk
• 2 large eggs slightly beaten
• 8 tablespoons unsalted butter melted
• 6 beef hot dogs cut into 4 equal pieces

Instructions

1. Preheat the oven to 400° and spray 24 cup mini-muffin tin generously with cooking spray.
2. In a large bowl, whisk together flour, cornmeal, sugar, salt and baking soda. Create a well in the middle of the bowl.
3. In a small bowl, whisk together sour cream, milk and eggs. Pour wet ingredients into the well and, with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Stream in butter and stir gently mixed.

4. Scoop a heaping tablespoon of batter into each muffin cavity, and insert a piece of hot dog directly in the center. Bake for 12 minutes. 

5. Allow to cool on a rack for 5 minutes, and have ready a clean dish towel laid across the counter. After the muffins have cooled slightly and the pan is cool enough to handle, turn muffins over on the towel. Serve alongside yellow mustard or ketchup, and enjoy.

Recipe Notes

To freeze the corn dog muffins, place on a rimmed sheet pan and transfer to the freezer. After two hours, transfer to a freezer-safe, zip top bag, remove as much air as possible and seal. Return to the freezer.

 

Makes 24 corn dog mini-muffins.

Nutrition Facts

Corn Dog Muffins

Amount Per Serving (3 mini muffin corn dogs)

Calories 433Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 14g88%

Cholesterol 103mg34%

Sodium 817mg36%

Potassium 185mg5%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 8g9%

Protein 9g18%

Vitamin A 575IU12%

Vitamin C 0.2mg0%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Sheri's Feingold Rice Krispy Treats

Ingredients:

5 cups of rice krispy cereal (we use Erewhon)

2 TB of butter (I use Earth Balance soy free buttery spread)

2 TB of coconut oil (if you don’t have coconut oil you could use all butter)

1 package of Dandies marshmallows (these contain soy if you avoid soy)

Directions:

Melt butter, coconut oil, and marshmallows over low heat, stirring the whole time. It takes a little while for the marshmallows to melt. Just keep stirring. They do. If you want to add some natural dyes to the marshmallows like India Tree or  from www.confectioncraft.com, you can do so now.

Add the rice krispies and stir to combine. Transfer to an 8×11 pan. I don’t find I need to grease the pan.

Use cookie cutters to cut the rice krispy treats into shapes if you want. We use a Mickey shaped sandwich cutter to make Mickey heads. Next time we go to Disney, I’m gonna wrap these in Saran wrap, put a Mickey sticker on it, and tell my kids, “Look what I found!” 

Or cut out pumpkins and decorate with some dye free candy corn and Enjoy Life or Ghirardelli chocolate chips.

Or roll them into balls to make little snowmen, penguins, or baseballs. You could use Glutino pretzel sticks to make arms for the snowmen and chocolate chips for the eyes and buttons. Check out Pinterest. Lots of ideas there. I’m gonna experiment with adding chocolate, peanut butter, and chocolate chips.

from Sheri Davis, the All Natural Mom

http://www.allnaturalmomof4.com/2016/10/dye-free-rice-krispy-treats.html

SLIME

1/2 Cup of Elmer’s Washable Non Toxic Clear Glue or White Glue 
1/2 Cup of Liquid Starch
1/2 Cup of Water
food coloring, confetti, glitter {optional}

1. Mix water and glue
2. Add food coloring, glitter,etc
3. When all of that is mixed well add the starch. You may be able to stir slightly.