Copycat Gogurt

Copycat Gogurt (Way HEALTHIER Version!)

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Copycat Gogurt

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Okay…if you’ve never read the back of a Gogurt you may want to (or you may not ;-) ). There are ingredients I can’t pronounce and my kiddos are obsessed with these so I want to make sure what they are eating 24/7 is actually good for them. I decided to make my own Gogurts and these came out even tastier than the real thing. Plus, check out the ingredients below…nothing boot goodness! Enjoy!

By the way, if you are wondering where to get the plastic for these Gogurts, you can get them here on Amazon.

Copycat Gogurt
(Yield 5 tubes)

INGREDIENTS:

  • 1 cup Plain Yogurt
  • 1 cup chopped Strawberries 3
  • 1 Banana
  • 1 tbsp Gelatin
  • Zipicle – you can buy these here on Amazon  
  • z
  • 2

DIRECTIONS:

  1. Put all ingredients in blender or food processor and blend until smooth. 4
  2. Using a funnel, fill each tube and seal.
  3. Place in freezer, until ready to place in lunch boxes.
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1

St. Patricks Day Skittles Rainbow Treat Bag (+ FREE Bag Toppers)

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1

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Here’s a really fun treat for St. Patty’s day! These are really easy to make and you can print out the FREE Printable here to complete these. These are great for gifts, class parties, St. Patty’s parties, bake sales or even a reward for the kiddos. Enjoy and have fun making them!

2

Print your Bag Topper Here

St. Patricks Day Skittles Rainbow Treat Bag

INGREDIENTS (per bag)

  • 1 Cellophane Bags
  • 1 Printed Tags
  • 8 Rolos
  • 30 Skittles (6 each of Red, Orange, Yellow, Green, Purple)
  • 6 Mini Marshmallows 2

DIRECTIONS:

  1. Insert 8 Rolos in bottom of bag.
  2. Insert 6 each of purple, green, yellow, orange and red Skittles in bag.
  3. Add 6 mini marshmallows to bag.
  4. Fold tag over top of bag and staple in place. 3
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STARBUCKS PUMPKIN SCONE2

Copycat Starbucks Iced Pumpkin Scones

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Copycat Starbucks recipe

STARBUCKS PUMPKIN SCONE2

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Have you ever had a Starbucks Scone? I absolutely love them and I like making them at home…it’s a lot cheaper, you can make a whole batch and I kinda think they taste better. ;-) These scones have a delicious spiced icing glaze that gives them a pop of flavor. Enjoy!

Copycat Starbucks Iced Pumpkin Scones

INGREDIENTS

Scones:

  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla
  • Plain Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk

Spiced Glaze:

  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger 2

DIRECTIONS

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Pulse to combine. 3
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8×10″ rectangle, about 1″ thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles. 4
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.

Copycat Starbucks Iced Pumpkin Scones

Copycat Starbucks Iced Pumpkin Scones

Ingredients

  • Scones:
  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla
  • Plain Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger

Instructions

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Pulse to combine.
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8x10" rectangle, about 1" thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles.
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
http://www.raininghotcoupons.com/copycat-starbucks-iced-pumpkin-scones/

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Garlic Parmesan Bacon Potatoes

Garlic Parmesan Bacon Potatoes

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Garlic Parmesan Bacon Potatoes

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I have a secret…I love to make all of my potato recipes with yukon potatoes because they have a natural buttery taste. These Garlic Parmesan Bacon Potatoes are made with yukon potatoes and have so much flavor. They have garlic, cheese, butter and bacon! These make a great side dish and everyone always loves them. Enjoy!

Garlic Parmesan Bacon Potatoes

INGREDIENTS:

  • 3 lb Yukon Potatoes
  • 12 oz Bacon
  • 2 tbsp Butter
  • 2 tbsp minced Garlic
  • 1/4 cup Parmesan Cheese
  • 1/4 cup chopped fresh Parsley
  • 1/4 cup sliced Green Onion
  • Salt & Pepper to taste 2

DIRECTIONS:

  1. Slice potatoes in half lengthwise and place in water and boil for 12 minutes.
  2. Drain potatoes and set aside.
  3. Slice bacon into 1″ pieces and fry until cooked but not crispy. Allow to drain. Reserve bacon grease. 3
  4. Preheat oven to 400.
  5. In a large pan, add 2 tablespoons bacon grease and butter and heat over medium heat.
  6. Add garlic, parsley, salt and pepper and mix well.
  7. Add potatoes and toss to coat well. 4
  8. Transfer potatoes to baking sheet cut side down. 5
  9. Sprinkle bacon over potatoes.
  10. Heat 30 minutes or until cut side begins to brown.
  11. Flip and bake another 15 minutes.
  12. Garnish with sliced onions.
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Raspberry Streusel Muffins

Raspberry Streusel Muffins

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Raspberry Streusel Muffins

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We love muffins, they are healthier versions of cupcakes and can be eaten for breakfast. ;-) I love making these Streusel muffins the night before and then giving them to the kiddos in the morning for a quick, on the go breakfast. These are great with a cup of yogurt and are full of flavor. Enjoy!

Raspberry Streusel Muffins

INGREDIENTS:

Muffins:

  • 1 cup Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 cup Sugar
  • 1/2 cup Sour Cream
  • 1/4 cup Vegetable Oil
  • 1 tsp Vanilla
  • 1 cup fresh Raspberries

Topping:

  • 1/2 cup Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup softened Butter 2

DIRECTIONS:

  1. Preheat oven to 375.
  2. Line muffin pan with paper liners.
  3. Whisk together 1/2 cup flour and 1/2 cup brown sugar.
  4. Add in butter and use a fork to mix until crumbles form. 3
  5. Stir together flour, baking powder and salt.
  6. In another bowl, combine egg, sugar, sour cream, oil, and vanilla. Mix until blended.
  7. Add wet ingredients to dry ingredients and mix until just combined. 4
  8. Spoon batter into prepared pan.
  9. Top each muffin with raspberries and then cover with streusel topping. 5
  10. Bake about 20 minutes or until the toothpick inserted in the center comes out clean.
  11. Cool for 5 minutes in the pan then transfer to cooling rack.
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Mint Chocolate Chip Ice Cream

No Churn Mint Chocolate Chip Ice Cream

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Mint Chocolate Chip Ice Cream

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Here’s another yummy no churn ice cream recipe! This one uses mint extract, food coloring (which is optional but I like to add it) chocolate chips and one of my favorites, condensed milk! You may want to let the kid’s help out making this one because it’s simple and they love knowing that they helped make their ice cream! Enjoy this delicious treat.

No Churn Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

INGREDIENTS:

  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 1 cup Semisweet Chocolate Chips
  • 1 tsp Mint Extract
  • Green Food Coloring  3

DIRECTIONS:

  1. In a large bowl, whisk condensed milk, food coloring and mint.
  2. Add heavy cream and whisk on high speed until soft peaks form.
  3. Fold in chocolate chips and spread mixture into a loaf pan. 4
  4. Cover with foil and freeze for 6 hours or until firm.
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Cherry Cheesecake Ice Cream

No Churn Cherry Cheesecake Ice Cream

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Cherry Cheesecake Ice Cream

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I love making my own ice cream from home and coming up with unique flavors! This No Churn Cherry Cheesecake Ice Cream recipe comes together pretty quickly (other than the freezing part) and doesn’t require many ingredients. The special ingredients are whipping cream, condensed milk, cream cheese and pie filling! Enjoy this delicious recipe!

No Churn Cherry Cheesecake Ice Cream

5

INGREDIENTS:

  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 8 oz softened Cream Cheese
  • 2 tsp Vanilla
  • 2 cup Cherry Pie Filling
  • 3 tbsp Sugar  2

DIRECTIONS:

  1. In a large bowl, beat cream cheese until creamy and smooth.
  2. Using a electric whisk, add condensed milk and vanilla, whisking until smooth 3
  3. Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
  4. Spread half of this mixture into a loaf pan.
  5. Spoon cherry filling over the whipped mixture. 4
  6. Top with remaining cream mixture, spreading evenly.
  7. Using a knife, drag or swirl the cherry mixture into the cream mixture.
  8. Cover with foil and freeze for 6 hours or until firm.
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mini eggnog Cheesecakes

Mini Eggnog Cheesecakes

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mini eggnog Cheesecakes

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I love anything to do with cheesecake and eggnog! These eggnog cheesecakes are a perfect dessert all year long. They are actually quite easy to make and doesn’t require many ingredients. Enjoy this sweet treat!

Mini Eggnog Cheesecakes
(Yield 9 mini cheesecakes)

INGREDIENTS:

  • 1 cup Graham Cracker crumbs
  • 2 tbsp melted Butter
  • 12 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1/2 cup Eggnog
  • 1 tbsp Flour
  • 1 Egg
  • 1/2 tsp Vanilla
  • 1/2 tsp Nutmeg 2

DIRECTIONS:

  1. Pre-heat oven to 350.
  2. Place paper liners in 9 cups of muffin pan.
  3. Mix together graham cracker crumbs, 1/4 teaspoon nutmeg and melted butter mixing well. 3
  4. Divide between the lined cups, pressing gently to flatten. 4
  5. Cream together the cream cheese and sugar until creamy.
  6. Add in the egg, eggnog, flour, 1/4 teaspoon nutmeg and vanilla and mix until blended. 5
  7. Divide and spoon into the lined cups to about 3/4 full.
  8. Bake for 20 minutes or until centers are pretty set.
  9. Allow to cool completely in pan.
  10. Remove from pan and refrigerate for several hours.
  11. Top with whipped cream and dust with nutmeg.
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Mini Chicken Pot Pies

Mini Chicken Pot Pies

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Mini Chicken Pot Pies

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I am a HUGE fan of chicken pot pies! These mini chicken pot pies are much easier to make and perfect for appetizers, snacks, dinner, and make perfect kids meals! We usually eat a few each or take them to a party! Enjoy…

Mini Chicken Pot Pies

INGREDIENTS:

  • 1 lb Chicken Breasts
  • 1 tsp Vegetable oil
  • 1 pkg Crescent Rolls
  • 1 can Cream Chicken Soup
  • 6 oz Frozen Peas & Carrots
  • Salt to taste
  • Pepper to taste 2

DIRECTIONS:

  1. In skillet heat oil over medium and sautee chicken until no longer pink.
  2. Add chicken soup and 5 oz water mix until well blended.
  3. Add vegetables and cook until soft. 3
  4. Spray muffin tin with cooking spray.
  5. Place each crescent roll in muffin tin.
  6. Fill each with chicken vegetable mixture. 4
  7. Bake at 375 for 12-15 minutes.
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zucchini parmesan chips

Zucchini Parmesan Chips

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zucchini parmesan chips

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I like coming up with unique and healthy recipes. These Zucchini Parmesan Chips are just that, they are healthy and a much better alternative to a potato chip. You can cut your zucchini thin or thicker depending on how you want it. Sometimes I like them thin and other times I cut them thick. These are also great for the kids because they eat their veggies and have no clue it’s good for them. Enjoy!

Zucchini Parmesan Chips

INGREDIENTS:

  • 2 Zucchini
  • 1/4 cup grated Parmesan
  • 1/4 cup dry Bread Crumbs
  • 1/4 tsp Salt
  • 2 tbsp Olive Oil
  • 1/4 tsp Pepper 2

DIRECTIONS:

  1. Preheat oven to 450.
  2. Spray baking sheet with non-stick spray.
  3. Cut zucchini into 1/4″ slices.
  4. Combine parmesan, bread crumbs, salt and pepper in a small bowl. 3
  5. Dip zucchini into oil then toss in crumb mixture and place on prepared sheet.
  6. Bake 30 minutes or until crisp and brown.
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blueberry Pancake Bite

Blueberry Pancake Bites

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blueberry Pancake Bite

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I always love coming up with unique, quick and tasty breakfast recipes! That’s exactly what this recipe is! These Blueberry Pancake Bites are perfect for the kiddos. We like to make them the night before and then store them in a bag that way the kids can grab them as either a snack or a yummy, quick breakfast! Enjoy….

Blueberry Pancake Bites
(Yield 20 pancake bites) Using Wilton 20 Cavity Donut Hole Pan (Which you can get HERE)

INGREDIENTS:

  • 1 cup Flour
  • 1 tsp Baking Powder
  • 2 tsp Sugar
  • 1 beaten Egg
  • 1/2 tsp Vanilla
  • 1/2 cup Milk
  • 2 tbsp melted Butter
  • 40 (1/2 cup) Blueberries 2

DIRECTIONS:

  1. Preheat oven to 375.
  2. Spray donut hole pan with nonstick spray.
  3. Whisk together flour, baking powder and sugar. 3
  4. Stir together egg, vanilla, milk and butter. 4
  5. Add wet ingredients to dry ingredients
  6. Fill each hole 2/3 full and press 2 blueberries in each cavity. 5
  7. Bake 12 minutes then flip each hole and bake for another 3 minutes.
  8. Serve with syrup, glaze or dusted in powdered sugar, if desired.
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Cream Cheese Crescents

Chocolate Drizzled Cream Cheese Crescents

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Cream Cheese Crescents

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I just bought a huge package of crescent rolls from Costco and I’ve been trying to come up with ways to use them (other than pinwheels and pigs in a blanket). ;-) This next recipe for Chocolate Drizzled Cream Cheese Crescents is delicious! They are filled with cream cheese and have a yummy chocolate drizzle over them (you could use strawberry if you prefer). Enjoy!

Chocolate Drizzled Cream Cheese Crescents

INGREDIENTS

ROLLS:

1 can Crescent Dinner rolls
1/4 cup Powdered Sugar
4 oz Cream Cheese softened
1 1/2 tsp cool strong Coffee
1 tsp Vanilla
1/4 cup chopped Macadamia Nuts

GLAZE:

1/4 cup Chocolate Chips
1/2 tsp Shortening  2

DIRECTIONS:

  1. Heat oven to 350.
  2. Spray cookie sheet with non stick spray.
  3. Combine powdered sugar, cream cheese, coffee and vanilla and blend well.3
  4. Add in macadamia nuts.
  5. Separate dough and spoon about a tablespoon of cream cheese mixture onto one end of each piece of dough.
  6. Roll dough, starting at filling end, up to opposite point and place on greased cookie sheet.
  7. Bake 12-15 minutes or until golden brown. 4
  8. Cool 5 minutes.
  9. Melt chocolate chips and shortening in microwave by heating in 30 second intervals then stirring. Repeat until smooth.
    Drizzle over rolls.
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Guinness Bread

Guinness Bread

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Guinness Bread

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Did you know you can make your own Guinness Bread right from your home?! This recipe is actually very easy to make and full of flavor. This is also a perfect St. Patty’s day recipe and great to take to a party. We like to eat this bread with butter but you can always make sandwiches out of it, appetizers, etc. Enjoy!

Guinness Bread

INGREDIENTS:

  • 1 cup Rolled Oats
  • 2 cup Whole Wheat Flour
  • 1/2 cup Brown Sugar
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup melted Butter
  • 2 tsp Vanilla
  • 1 cup Milk
  • 1 tsp Vinegar
  • 12 oz Guinness 2

DIRECTIONS:

  1. Preheat oven to 425.
  2. Grease a loaf pan.
  3. Combine milk and vinegar and set aside for 10 minutes.
  4. Mix together 3/4 cup of oats, flour, sugar, baking soda, baking powder, and salt. 3
  5. In another bowl, stir together the butter, vanilla, milk mixture and Guinness. 4
  6. Add dry mixture into the liquid mixture, and stir until blended.
  7. Pour batter into the prepared pan.
  8. Sprinkle top with remaining oats.
  9. Bake 30 minutes, then reduce temperature to 400 and bake for additional 20 minutes.
  10. Allow to cool in pan for 30 minutes before moving to a wire rack.
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Beef Enchiladas

Beef Enchiladas

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Beef Enchiladas

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One of my most popular recipes is my Chicken Enchiladas with Sour Cream White Sauce but we came up with another REALLY yummy enchilada recipe! This is a simple and delicious beef enchiladas recipe. It comes together pretty quickly and doesn’t require many ingredients. You could do this with shredded beef or ground beef. It’s a little easier to make with ground beef though so we tend to that. Enjoy!

Beef Enchiladas

Beef Enchiladas

INGREDIENTS:

  • 3 cups Enchilada Sauce
  • 1 lb Ground Beef
  • 1 Onion diced
  • 1 tbsp Olive Oil
  • 1 tbsp diced Jalapenos
  • 1/2 tsp Cayenne Pepper
  • 1/2 cup Black Beans, drained and rinsed
  • 1 1/2 cup shredded Colby Jack cheese
  • 1 1/2 cup shredded Cheddar Cheese 4
  • 10-12 Tortillas
  • 2 tbsp chopped Cilantro
  • 2 tbsp chopped Green Onions
  • 2 tbsp chopped Tomatoes
  • Salt and Pepper to taste 2

DIRECTIONS:

  1. Preheat oven to 375.
  2. Pour 1 cup enchilada sauce in bottom of baking dish.
  3. Heat oil in a skillet over medium heat and add ground beef, jalapenos, cayenne and onion. 3
  4. Cook until browned and drain.
  5. Warm tortillas by heating in microwave for 1 minute.
  6. Combine ground beef mixture, 3/4 cup colby, 3/4 cup cheddar and beans.
  7. Place about 1/2 cup of mixture in center of each tortilla and roll.
  8. Place each, seam side down, in baking dish. 5
  9. Top with remaining sauce and cheeses and bake 20 minutes until sauce is bubbling. 6
  10. Garnish with cilantro, green onions and tomatoes.
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Cherry Chocolate Chip Pie

Cherry Chocolate Chip Pie

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Cherry Chocolate Chip Pie

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If you’re looking for a really yummy pie recipe then look no further because this recipe is delicious! Whenever I make this, it goes fast and everyone is always impressed. It’s a creamy, chocolatey, sweet cherry pie that just melts in your mouth. This recipe is great for parties, Valentine’s Day, little girls birthdays, etc. Enjoy, just be sure to make enough because it won’t last long. ;-)

Cherry Chocolate Chip Pie

INGREDIENTS:

  • 1 ready made Chocolate Cookie Pie Crust
  • 8 oz softened Cream Cheese
  • 1 cup Powdered Sugar
  • 1 cup thawed Cool Whip
  • 1 1/4 cup Semisweet Mini Chocolate Chips 2

DIRECTIONS:

  1. Beat the cream cheese and powdered sugar until smooth.
  2. Fold whipped topping and pie filling into cream cheese mixture.  3
  3. Fold in 1 cup chocolate chips. 4
  4. Spread into pie crust. 
  5. Sprinkle with remaining chips.
  6. Refrigerate 4 hours before serving.
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Oreo Popcorn

Oreo Popcorn

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Oreo Popcorn

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I love Oreos and I love popcorn so this next recipe is a perfect combination of both. Oreo Popcorn is sweet and salty and a perfect little treat with a movie. This is a fun one to let the kiddos help out with. Enjoy this delicious treat!

Oreo Popcorn

INGREDIENTS:

  • 12 Oreo cookies
  • 11 oz White Chocolate Chips
  • 5 cup popped Popcorn 2

DIRECTIONS:

  1. Place Oreos in food processor and pulse several times to finely chop (do not reduce them to dust). 3
  2. Melt chocolate by heating in microwave for 30 seconds then stirring and repeating until smooth and melted.
  3. Put popcorn in a large bowl.
  4. Pour chocolate over popcorn and mix to coat evenly.
  5. Sprinkle cookie pieces over popcorn and mix to coat evenly.
  6. Allow to cool and serve.
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olive garden Toasted Ravioli

Copycat Olive Garden Toasted Ravioli

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Copycat Olive Garden recipe

olive garden Toasted Ravioli

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Yummy! One of my favorite restaurants to eat at is Olive Garden and I love making some of their dishes at home. It not only saves on money but it usually tastes better. This toasted ravioli is one of  my favorite dishes and it’s actually very easy to make. It’s crispy and full of flavor. Enjoy!

Copycat Olive Garden Toasted Ravioli

INGREDIENTS:

  • 16 oz package thawed Meat Ravioli
  • 2 Eggs
  • 1/4 cup Water
  • 1 tsp Garlic Salt
  • 1 cup Flour
  • 1 cup Breadcrumbs
  • 1/2 tsp Oregano
  • 1 tsp Basil
  • Grated Parmesan (for garnish) 2

DIRECTIONS:

  1. Beat water with eggs together.
  2. In another bowl, combine oregano, basil, garlic salt and bread crumbs.
  3. Place flour in a third bowl. 3
  4. Heat oil to 350 degrees.
  5. Dip each ravioli in flour then in egg wash and finally in bread crumbs and set on plate for 3-5 minutes. 4
  6. Carefully place in oil and fry until golden.
  7. Place on rack or paper towels to drain.
  8. Sprinkle with Parmesan and serve with you marinara sauce.
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Honey Chipotle No Fry Wings

Honey Chipotle No Fry Wings

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Honey Chipotle No Fry Wings

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 These wings are so delicious and believe it or not, they are very easy to make. You don’t have to fry them which makes them a lot healthier. These are perfect for game day, Sunday dinner, get-togethers, to take to a party, etc! Enjoy…

Honey Chipotle No Fry Wings

INGREDIENTS:

  • 2 1/2 lb Chicken Wings
  • 1 tbsp Salt
  • 1/2 cup Ketchup
  • 1/4 cup Brown Sugar
  • 1/4 cup Honey
  • 1 1/2 tbsp Chipotle Chiles in Adobo
  • 2 tsp Vinegar
  • 1 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • Salt to taste
  • Pepper to taste 2

DIRECTIONS:

  1. If not already done, cut apart wings and drumettes.
  2. Add 1 tablespoon salt to large pot of water and bring to a boil.
  3. Boil chicken in water for 9 minutes.
  4. Preheat oven to 450.
  5. Dry chicken with paper towels and place on a rack on a baking sheet. 4
  6. Bake in oven for 25 minutes.
  7. Turn each piece and bake an additional 15 minutes. 5
  8. Combine remaining ingredients and run through food processor. 3
  9. Take wings from oven and place in sauce and toss to coat. 6
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bacon cheddar ranch dip

Bacon Cheddar Ranch Dip

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bacon cheddar ranch dip

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I love coming up with and trying out new dip recipes. These are always good for Sunday football, Birthday parties or just a yummy snack. This bacon cheddar dip is actually very easy to make and comes together quickly. I love using the microwavable bacon because it tastes just as good and is much easier and cleaner to make. Enjoy!

Bacon Cheddar Ranch Dip

INGREDIENTS:

  • 16 oz Sour Cream
  • 1 packet Ranch Dip
  • 6 strips precooked microwavable Bacon
  • 1 cup shredded Cheddar Cheese 2

DIRECTIONS:

  1. Chop bacon strips into 1/4″ squares
  2. Mix together sour cream and ranch mix until well blended.
  3. Add bacon and cheese and mix well. 3
  4. Refrigerate until ready to serve.
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TEXAS SHEET CAKE

Texas Sheet Cake

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TEXAS SHEET CAKE

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If you’re looking for a delicious cake recipe then I have a super yummy recipe for all of you! This Texas Sheet Cake is full of flavor and will surely impress your guests. It’s got chocolate, butter, peanut butter, powdered sugar and more. It’s much more than just a normal cake. The topping has peanut butter which makes it creamy and decadent. Enjoy!

Texas Sheet Cake

INGREDIENTS:

Cake:

  • 2 cup Flour
  • 2 cup Sugar
  • 1/4 tsp Salt
  • 1 cup Butter
  • 4 tbsp Cocoa Powder
  • 1 cup boiling Water
  • 1/2 cup Buttermilk or 1/2 cup Milk + 1 tsp Vinegar
  • 2 beaten Eggs
  • 1 tsp Baking Soda
  • 1 tsp Vanilla

Frosting:

  • 1/2 cup softened Butter
  • 1 cup Peanut Butter
  • 3 tbsp Milk
  • 2 cup Powdered Sugar 4

DIRECTIONS:

  1. Preheat oven to 350.
  2. Spray an 15×10 sheet cake pan with nonstick spray.
  3. Combine flour, sugar, and salt in a large bowl.
  4. Melt butter over low heat in a medium pan.
  5. Whisk cocoa powder into butter until blended. 5
  6. Add boiling water and raise heat to medium high.
  7. Bring to boil then turn off the heat.
  8. Add mixture to flour mixture, and stir lightly until well distributed.
  9. If you don’t have buttermilk combine 1/2 cup milk with vinegar and allow to sit for 5 minutes
  10. Whisk together buttermilk, eggs, baking soda, and vanilla.
  11. Add to chocolate mixture and stir briefly to mix. 6
  12. Pour into prepared pan.
  13. Bake 20 minutes or until toothpick inserted in middle comes out clean.
  14. Allow to cool for at least an hour 7
  15. Cream together the butter and peanut butter. 2
  16. Slowly adding in the sugar, it gets too thick then adding a little milk to thin.
  17. Continue until all of the sugar is in and the frosting blended and right consistency.
  18. Spread frosting all over the top of the cake.
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Cinnamon Roll French Toast Bake

Cinnamon Roll French Toast Bake

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Cinnamon Roll French Toast Bake

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This next recipe is for a really yummy Breakfast treat! You can make this the night before (perfect for sleepovers) and then heat it up in the morning. I like to add pecans to mine but you can definitely leave that part out. It’s a really easy recipe and a perfect way to impress your guests! Enjoy ;-)

Cinnamon Roll French Toast Bake

1

INGREDIENTS:

  • 2 tbsp melted Butter
  • 1 can Refrigerated Cinnamon Rolls
  • 3 Eggs
  • 1/4 cup Heavy Cream
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • 1/4 cup Pecans
  • 1/4 cup Maple Syrup 2

DIRECTIONS:

  1. Heat oven to 375.
  2. Pour melted butter into 8×8 baking dish.
  3. Open and separate rolls.
  4. Cut each roll into 8 pieces and place in buttered dish. 3
  5. Beat eggs, then add cream, cinnamon and vanilla and continue beating until well blended. 4
  6. Pour over rolls.
  7. Sprinkle with pecans and drizzle with syrup. 5
  8. Bake 20-24 minutes or until golden brown.
  9. Transfer icing to zippered sandwich bag and set aside.
  10. Allow to cool.
  11. Clip corner of bag and drizzle icing over top and lightly sprinkle with powdered sugar
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Cherry Cheesecake Brownies

Cherry Cheesecake Brownies

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Cherry Cheesecake Brownies

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Oh my…GOSH! These cheesecake brownies are delicious, sweet and one of my favorite desserts to make for the adults “Birthday Cake”. My hubby loves cheesecake so he always gets excited when I make anything to do with cheesecake. This is a really easy recipe since it uses a brownie box. The rest is simple. Enjoy!

Cherry Cheesecake Brownies

INGREDIENTS:

  • 1 box Brownie Mix
  • 2 eggs (or quantity called for on box)
  • 1/4 cup Oil (or quantity called for on box)
  • 1/2 cup Water (or quantity called for on box)
  • 8 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1 Egg
  • 1/2 tsp Vanilla
  • 1/2 cup Cherry Pie Filling 2

DIRECTIONS:

  1. Preheat oven to 350.
  2. Grease a 9×13 pan.
  3. Prepare brownie batter according to box directions. 3
  4. Pour batter into prepared pan and level.
  5. Beat together cream cheese, sugar and vanilla.
  6. Add beaten egg and beat to combine. 4
  7. Gently spread cream cheese mixture on top of brownie batter.
  8. Bake 25 minutes.
  9. Distribute cherries from pie filling around top of pan.
  10. Return to oven and bake additional 10 minutes.
  11. Allow to cool on counter for 45 minutes.
  12. Refrigerate for several hours before cutting.
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Fried macaroni and cheese bites

Fried Macaroni and Cheese Bites

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Fried macaroni and cheese bites

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Want a super yummy and impressive appetizer dish?! These are also a perfect snack for kiddos or a delicious dinner. We like making these and eating them with mashed potatoes for the ultimate comfort meal. ;-) They take a little bit of work but trust me, they are well worth it. Enjoy!

Fried Macaroni and Cheese Bites

INGREDIENTS:

  • 1 lb Macaroni
  • 2 (8 oz) Packages of Sharp Cheddar Cheese Chunk
  • 1 3/4 cup Milk
  • 1/2 cup Flour
  • 1/4 cup Butter
  • 2 Eggs
  • 3 cup Seasoned Bread Crumbs
  • Salt & Pepper to taste
  • Vegetable Oil (for frying) 2

DIRECTIONS:

  1. Boil macaroni until tender, drain and set aside. 3
  2. Shred your cheese and set aside. 4
  3. In a large pan, melt butter over medium heat.
  4. Add flour and mix until light brown color (make a roux).
  5. Add 1 cup milk and whisk until thick.
  6. Add cheese one hand full at a time.
  7. Mix until cheese is all melted and smooth. 5
  8. Add cooked macaroni to pan and mix until well coated.
  9. Add salt and pepper.
  10. Transfer to container that will fit in your refrigerator, and refrigerate for 1 hour or until cold.
  11. Line a baking sheet with wax or parchment paper.
  12. Form cold macaroni and cheese into 1″ balls and place on prepared pan. 6
  13. Place in freezer for 1 hour.
  14. Beat eggs and add 1/4 cup milk in a bowl to make egg wash.
  15. Dip balls into egg wash then roll in bread crumbs to coat completely. 7
  16. Heat oil in deep fryer to 320 or fill skillet 1/2-3/4″ deep and heat over medium high to 320.
  17. Fry for about 3-4 minutes and drain. 8
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Cheeseburger Soup

Cheeseburger Soup

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Cheeseburger Soup

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I seriously LOVE soup. My favorite kind of soup is a creamy, hearty based soup and that’s exactly what this next recipe is. This cheeseburger soup has meat, cheese, milk, chicken broth and more that make it so addictive and delicious. I highly recommend trying out this recipe if you’re a fan of creamy soup. It’s actually pretty healthy too since there is no cream. Enjoy!

Cheeseburger Soup

INGREDIENTS:

  • 1 lb Ground Beef
  • 1 cup chopped Onion
  • 1 cup sliced Carrots
  • 3/4 cup diced Celery
  • 4 cup Potatoes diced 3
  • 1 tsp Basil
  • 1 tsp Parsley Flakes
  • 4 tbsp Butter
  • 3 tsp Chicken Base or 3 cup Chicken Broth
  • 1/4 cup Flour
  • 8 oz shredded cheddar cheese
  • 1 1/2 cup Milk
  • 1 tsp Salt
  • 1/2 tsp Black Pepper 2

DIRECTIONS:

  1. Brown the ground beef and drain.
  2. In a medium to large pan, melt one tablespoon butter saute onion, carrots, parsley flakes, basil and celery until onion is transparent. 4
  3. Add the broth, potatoes and beef and bring to a boil.
  4. Reduce heat, cover and simmer about 15 minutes or until potatoes are tender.
  5. In another skillet melt remaining butter and add the flour. Cook and stir for 5 minutes or until roux is bubbling.
  6. Add roux to soup and bring to a boil and stir for a couple of minutes.
  7. Reduce heat to low and add cheese, milk, salt and pepper.
  8. Cook and stir several minutes until cheese melts.
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Peanut Butter, Chocolate, Oatmeal Cookies

Peanut Butter, Chocolate, Oatmeal Cookies (2 Secret Ingredients)

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Peanut Butter, Chocolate, Oatmeal Cookies

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These Peanut Butter, Chocolate, Oatmeal Cookies have a few unique ingredients in them to make them soft, sweet and little healthier! You will see bananas and applesauce in the ingredients but trust me, they are so good!! These are actually really good for Breakfast on the go. Enjoy!

Peanut Butter, Chocolate, Oatmeal Cookies

Ingredients:

  • 2 Ripe Bananas, Mashed
  • 1/3 C. Reduced Fat Peanut Butter
  • 2/3 C. Unsweetened Applesauce
  • 1 Tsp. Vanilla
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Cinnamon
  • Dash of Ground Nutmeg
  • 1 1/2 C. Quick or Old Fashioned Oats
  • 1/4 C. Semi Sweet Chocolate Chips
  • 1/4 C. Unsweetened Shredded Coconut (Optional) 3Directions:
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, chocolate chips, and
    coconut; stir until well combined.
  4. Spoon a rounded two Tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly.
  5. Place a few more chocolate chips on top of each cookie.
  6. Bake for 20-30 minutes and allow to cool.
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Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

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Chicken Tortilla Soup

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I remember the first time I had chicken tortilla soup, it quickly became one of my favorites. I really like making it at home now since I’ve come up with a delicious way to make it in the crock pot. It’s simple and full of flavor. Enjoy!

Crock Pot Chicken Tortilla Soup

INGREDIENTS:

  • 1 lb Chicken Breast
  • 4 cup Chicken Broth
  • 1 can Whole Kernel Corn
  • 1 can Black Beans
  • 1 tbsp minced Garlic
  • 2 tsp chili powder
  • 1 Onion 3
  • 1 Jalapeno diced (seeds removed)
  • 1 can Rotel not drained
  • 1 tbsp chipotle in adobo
  • Salt & Pepper to taste
  • 1 tsp Cumin
  • 1 Bay leaf
  • 1/4 cup chopped Cilantro
  • 6 Corn tortilla
  • 1/4 cup shredded Cheese 2

DIRECTIONS:

  1. Add all ingredients except cheese, tortillas, cilantro and corn. 4
  2. Cook on low for 8 hours.
  3. Chicken should now shred with a spoon or fork. Shred chicken.
  4. Drain and add corn. 5
  5. Cut 2 tortillas into strips and add to pot.
  6. Finely chop cilantro leaves and add to soup.
  7. Cook for another hour.
  8. Cut remaining tortillas into strips place on baking sheet salt and bake at 350 for 10 minutes.
  9. Put soup in bowls and garnish with tortilla strips and cheese.
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girl scout thin mint cookies

Copycat Girl Scout Thin Mint Cookies

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 girl scout thin mint cookies

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I am loving making my own Girl Scout cookies and this time I made copycat thin mints! They turned out delicious and are a perfect way to satisfy your cravings. ;-) You should also check out my really popular Copycat Girl Scout Samoa Cookies recipe! Enjoy!

Copycat Thin Mint Cookies

INGREDIENTS:

  • 1 1/4 cup Flour
  • 1/2 cup Cocoa Powder
  • 1/4 tsp Salt
  • 1/2 cup softened Butter
  • 1 cup Sugar
  • 1 Egg
  • 3/4 tsp Peppermint Extract
  • 8 oz Dipping Chocolate 2

DIRECTIONS:

  1. Preheat oven to 350.
  2. Line baking sheet with parchment paper.
  3. Whisk together flour, cocoa, and salt. 4
  4. Cream together butter and sugar until fluffy. 3
  5. Add in egg and peppermint and mix until blended.
  6. Slowly add flour mixture into creamed mixture.
  7. Shape dough into a 1 1/2″ – 2″ round cylander and wrap in wax or parchment paper.
  8. Place in freezer for 1 hour to firm up. 5
  9. You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
  10. Slice into 1/4″ thick cookies. 6
  11. Place on prepared sheet.
  12. Bake 10 to 12 minutes. 7
  13. Allow to cool.
  14. Line baking sheet with parchment paper.
  15. Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
  16. Dip cookies in the chocolate and lift out with a fork shaking off excess.
  17. Place the cookies on prepared sheet and allow to set.
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best chocolate chip cookies

Best Chocolate Chip Cookies

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Best Chocolate Chip Cookies

best chocolate chip cookies

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If you’ve been looking for the best ever, chocolate chip cookie recipe then look no further and be sure to bookmark this recipe! I know, there are a ton of different recipes out there for a good ol’ chocolate chip cookie and you never know which one to make! Well, I promise you, (at least in my opinion and my families) this is the BEST cookie recipe out there. ;-) Enjoy!

Chocolate Chip Cookies
(Yields about 30 cookies)

INGREDIENTS:

  • 1/2 cup softened Butter
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla
  • 1 1/2 cup Flour
  • 1/2 tsp Baking Soda
  • 1 tsp hot Water
  • 1/4 tsp Salt
  • 1 cup Semi Sweet or Dark Chocolate Chips 2

DIRECTIONS:

  1. Line a cookie sheet with parchment paper.
  2. Preheat oven to 350.
  3. Cream together the butter, sugar, and brown sugar until smooth.
  4. Beat in the egg and vanilla.
  5. Dissolve baking soda in hot water (this is a special trick to make them a little fluffier!)
  6. Add baking soda mix and salt.
  7. Stir in flour just until blended 3
  8. Fold in chocolate chips.
  9. Spoon tablespoon sized scoops onto prepared pan. 4
  10. Bake for about 12 minutes until edges are slightly browned.
  11. If you want to make sure you have chips on top, save 3 chips per cookie and place them when you pull cookies from the oven.
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samoa cookies

Copycat Girl Scout Samoa Cookies

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samoa cookies

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I don’t know anyone who doesn’t have their favorite type of Girl Scouts cookies. My favorite are Samoa cookies and I hate that time of year when I can’t get my hands on some. So, I decided to come up with a copycat recipe and this recipe tastes just like the real thing. They are really decadent and delicious. Enjoy!

Copycat Samoa Cookies

INGREDIENTS:

  • 1 cup softened Butter
  • 1/2 cup Sugar
  • 2 cup Flour
  • 1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1 tbsp Milk
  • 3 cup Flaked Coconut
  • 11 oz Caramels
  • 3 tbsp Milk
  • 8 oz Semisweet Chocolate Chips 2

DIRECTIONS:

  1. Preheat oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, vanilla and sugar.
  4. Slowly add in flour, baking powder and salt.
  5. Add just enough milk until the dough comes together into a ball.
  6. Add in a bit of extra flour if your dough is very sticky. 3
  7. Roll out dough to 1/4″ thick.
  8. Cut out about 2″ cookies and place on a prepared sheet.
  9. Cut out about smaller hole in each cookie and return to dough. 4
  10. Re-roll dough and continue cutting cookies.
  11. Bake cookies for 10 minutes or until bottoms are light brown.
  12. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
  13. Preheat oven to 300.
  14. Line baking sheet with parchment paper.
  15. Spread coconut on prepared baking sheet. 5
  16. Bake 20 minutes, mixing every 5 minutes, until golden. 6
  17. Cool on baking sheet.
  18. Hold back 8 caramels.
  19. Unwrap caramels and place in a large bowl with milk.
  20. Microwave 60 seconds then stir, repeating until melted and smooth.
  21. Fold in cooled coconut.
  22. Spread topping on cooled cookies. 7
  23. If topping gets to firm in bowl, microwave 30 seconds.
  24. If topping is not adhering to cookie, unwrap and melt remaining caramels with 2 teaspoons of milk.
  25. Drizzle top of each cookie with plain caramel prior to placing topping.
  26. Melt chocolate by microwaving 45 seconds then stirring, and repeating until melted and smooth.
  27. Line cookie sheet with parchment paper.
  28. Dip the bottom of each cookie into chocolate and place on prepared sheet.
  29. Transfer remaining chocolate into the corner of a zippered bag.
  30. Clip off corner and drizzle finished cookies with chocolate.
  31. Refrigerate 15 minutes to set. collage
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taco bell mexican pizza

Copycat Taco Bell Mexican Pizza

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taco bell mexican pizza

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I remember always buying Taco Bell’s Mexi Pizza. It’s a really cool pizza that is a mix of a taco with a pizza. I have no idea how to explain it but if you haven’t tried it, I highly recommend trying out this version of it. They really are so delicious. Enjoy!

Copycat Taco Bell Mexican Pizza

INGREDIENTS:

  • 1/2 lb Ground Beef
  • 1/2 package Taco Seasoning Mix
  • 2 tbsp Water
  • 8 White Corn Tortillas
  • 16 oz Refried Beans
  • 1/3 cup Enchilada Sauce
  • 1/3 cup Thick and Chunky Salsa
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1/4 cup diced Tomatoes
  • 1/4 cup slice Green Onion (green end)
  • 1/4 cup Sliced Black Olives
  • Vegetable Oil for Frying 3

DIRECTIONS:

  1. Brown ground beef in a skillet.
  2. Drain excess fat.
  3. Add water and taco seasoning. Mix well.
  4. Allow to simmer for 10 minutes on low.
  5. Remove from heat.
  6. Transfer taco meat to food processor and run until it is a fine consistency. 4
  7. Heat Oil to 375 on stovetop.
  8. Fry each tortilla for 30-45 seconds on each side and set on paper towels or paper bag to drain.
  9. Preheat oven to 400.
  10. Spread 1-2 tablespoons of beans on 4 tortillas.
  11. Top beans with the meat mixture. 2
  12. Top each of these with the remaining tortillas.
  13. Top these tortillas with a blend of enchilada sauce and salsa.
  14. Next add a mixture of the cheeses.
  15. Then top with tomatoes and olives.
  16. Optionally add green onion slices.
  17. Bake in oven for 5-10 minutes or until cheese is melted.

Copycat Taco Bell Mexican Pizza

Copycat Taco Bell Mexican Pizza

Ingredients

  • 1/2 lb Ground Beef
  • 1/2 package Taco Seasoning Mix
  • 2 tbsp Water
  • 8 White Corn Tortillas
  • 16 oz Refried Beans
  • 1/3 cup Enchilada Sauce
  • 1/3 cup Thick and Chunky Salsa
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1/4 cup diced Tomatoes
  • 1/4 cup slice Green Onion (green end)
  • 1/4 cup Sliced Black Olives
  • Vegetable Oil for Frying

Instructions

  1. Brown ground beef in a skillet.
  2. Drain excess fat.
  3. Add water and taco seasoning. Mix well.
  4. Allow to simmer for 10 minutes on low.
  5. Remove from heat.
  6. Transfer taco meat to food processor and run until it is a fine consistency.
  7. Heat Oil to 375 on stovetop.
  8. Fry each tortilla for 30-45 seconds on each side and set on paper towels or paper bag to drain.
  9. Preheat oven to 400.
  10. Spread 1-2 tablespoons of beans on 4 tortillas.
  11. Top beans with the meat mixture.
  12. Top each of these with the remaining tortillas.
  13. Top these tortillas with a blend of enchilada sauce and salsa.
  14. Next add a mixture of the cheeses.
  15. Then top with tomatoes and olives.
  16. Optionally add green onion slices.
  17. Bake in oven for 5-10 minutes or until cheese is melted.
http://www.raininghotcoupons.com/copycat-taco-bell-mexican-pizza/

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cracker jack

Copycat Cracker Jacks

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cracker jack

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I remember growing up and eating Cracker Jacks…now they seem to be hard to find. No fear, you can just make your own! This recipe makes the best cracker jack popcorn and in my opinion actually tastes better than the store bought kind and is definitely a lot fresher. Did I mention that the kiddos love it too?! ;-) Enjoy!

Copycat Cracker Jacks

INGREDIENTS:

  • 10-12 cups of Popped Popcorn (or 3.5 oz bag of Microwave Popcorn)
  • 1 cup Brown Sugar
  • 1/4 cup Corn Syrup
  • 1/2 cup melted Butter
  • 1 tbsp Water
  • 2 tsp Vanilla
  • 1/2 tsp Baking Soda
  • 1 cup Salted Peanuts 2

DIRECTIONS:

  1. Preheat oven to 250.
  2. Line a baking sheet with parchment paper.
  3. Pop the popcorn.
  4. Spray a large bowl with cooking spray add popcorn.
  5. Combine brown sugar, corn syrup, butter, salt and water in a pan. 3
  6. Simmer over medium-high heat stirring frequently until temperature reaches 250 (firm to hard ball stage).
  7. Remove from heat, stir in the vanilla and baking soda.
  8. Pour over the popcorn and use spatula to gently fold the caramel into the popcorn until well coated.
  9. Stir in the peanuts. 4
  10. Pour the mixture onto prepared baking sheet and spread out.
  11. Bake for 1 hour, stirring every 15 minutes.
  12. Remove from the oven, and allow to cool.
  13. Carefully break up and store in an airtight container.
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kabobs

Chicken Pineapple Kabobs

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kabobs

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This next recipe is pretty dang healthy and looks great too! These Pineapple kabobs are just the perfect mix of sweet and salty and are quick to put together. Plus, most kids love these (maybe just leave out the onions) because they are not only fun to eat but sweet with the pineapple. Enjoy!

Chicken Pineapple Kabobs

INGREDIENTS:

  • 1 cup Ketchup
  • 1/4 cup Soy Sauce
  • 1/4 cup Honey
  • 1 tbsp Mustard
  • 1/2 cup Brown Sugar
  • 1 tsp Minced Garlic
  • 1 tbsp Lemon Juice
  • 2 lb Boneless Skinless Chicken Breasts
  • 1 Pineapple
  • 1 Red Onion
  • 1 Green Bell Pepper
  • Salt and Pepper (to taste) 2

DIRECTIONS:

  1. Add ketchup, soy sauce, honey, mustard, lemon juice, brown sugar and garlic to a small pan and cook for 10 minutes. Remove from heat and allow to cool.
  2. Cut chicken, peppers and onion into 1 1/2 in cubes.
  3. Peel and core pineapple and cut into 1 1/2″ cubes.  3
  4. Place Pineapple, chicken and vegetables onto skewers alternating pieces. 4
  5. Transfer 1/2 of sauce to another dish to use when serving.
  6. Brush skewers with oil then with sauce and place on heated grill. 5
  7. Baste skewers every 3-5 minutes while cooking. Cook for about 15 minutes.
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s'mores Chocolate Donuts

S’Mores Chocolate Donuts

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s'mores Chocolate Donuts

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These S’mores Chocolate Donuts are some of my favorite kind of donuts. These are easy to make and if you are a S’mores fan then you will definitely want to either pin this recipe or bookmark it.  I like using this Wilton Nonstick 6-Cavity Donut Pan to make my donuts and it’s around $6 so not a bad investment! Enjoy!

S’Mores Chocolate Donuts

INGREDIENTS

Donuts:

  • 1 cup Flour
  • 1/4 cup sugar
  • 1/4 cup Brown Sugar
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Egg
  • 1/2 cup Buttermilk
  • 1/4 cup Vegetable Oil
  • 1 tsp Vanilla

Toppings:

  • 7 oz Marshmallow Creme
  • 1/2 cup Mini Marshmallows
  • 1/2 cup crushed Graham Crackers
  • 1/3 cup Semi Sweet Chocolate Chips 2

DIRECTIONS:

  1. Preheat oven to 350.
  2. Spray donut pan with cooking spray.
  3. In a large bowl, whisk together dry ingredients. 3
  4. In a small bowl, whisk together wet ingredients.
  5. Fold wet ingredients into dry just until incorporated. 4
  6. Use a funnel to transfer batter into donut pan until 2/3 full. 5
  7. Bake 11-14 minutes until springy and a toothpick inserted in middle comes out clean.
  8. Allow donuts to cool in pan for 10 minutes
  9. Cut each Mini Marshmallow in quarters with scissors
  10. Warm marshmallow creme in microwave for 30 seconds.
  11. Frost donut with creme.
  12. Sprinkle with crushed graham crackers.
  13. Sprinkle top with mini marshmallow pieces and gently press.
  14. Toast under broiler or with torch.
  15. Place chocolate chips in corner of zippered sandwich bag.
  16. Microwave for 45 seconds then knead. If not completely melted, microwave another 15 seconds and knead.
  17. Clip very tip or corner and pipe across top of donuts.
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icing

How To Make Glow In The Dark Icing

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How To Make Glow In The Dark Icing

icing

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How To Make Glow In The Dark Icing

As Halloween sneaks up around the corner, the pumpkins, decorations and haunted houses start popping up everywhere! So to get in the spirit, why not add some Halloween fun into your baking. With a few simple kitchen cupboard ingredients, you can create your very own glow in the dark cupcake icing. Not only will it add a special twist to your Halloween dessert, the glow off the frosting will surprise guests of all ages! Check out the instructions below to create your very own glow in the dark icing:

Ingredients Needed:

  • 1 Cup Of Butter
  • 4-5 Cups Of Icing Sugar
  • 1 Cup And 4-5 Tablespoons Of Tonic Water
  • 1.5 Tablespoon Of Vanilla Extract
  • 1 Box Of Coloured Jello
  • 1 Cup Of Boiling Water

Instructions:

  1. Start by creating your basic frosting. Beat the butter until smooth, add powdered sugar and tonic water alternating as you add it. Add vanilla and beat till smooth.
  2. Ice your cupcakes however you prefer and pop them in the freezer. They should be in there long enough for the icing to harden.
  3. Next, boil 1 cup of water and add Jello. Stir until combined, about 2-3 minutes. Add 1 cup of tonic water, mix and remove from heat. Place the mixture into a second bowl and keep that bowl on ice to make the Jello as cool as possible. Once the Jello is cool to the touch but not firm, give it a quick stir and remove it from the ice.
  4. Once removed, it’s time to dip the cupcakes. Remove them from the freezer, dip one at a time and replace them back in the freezer once they have been dipped. The more you repeat this process, the more they will glow! Serve once the glow has dried and display them under a black light for an even better glow!
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funnel cakes

Homemade Funnel Cakes

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funnel cakes

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One of my favorite things about going to the Fair is the Funnel Cakes! The only problem is, I crave these all the time (when there is no fair) so I had to come up with my own homemade funnel cake recipe. This funnel cake is sweet but not too sweet (you can do that with all the yummy toppings)! Speaking of toppings, I like the traditional strawberries and whipped cream but there are so many other toppings you can try. Enjoy!

If you like this recipe, try out our No Bake Snickers Caramel Apple Pie, our Reese’s Peanut Butter Cup Blondies, our No Bake Chocolate Peanut Butter Oatmeal Cookies and our No Bake Twinkie Strawberry Dessert.

Funnel Cakes

INGREDIENTS:

  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 3 1/2 cup Flour
  • 3 Eggs
  • 1/4 cup Sugar
  • 2 cup Milk
  • 1/4 cup Powdered Sugar
  • 1 quart vegetable Oil (for frying) 2

DIRECTIONS:

  1. Combine salt, baking powder and flour in a bowl and set aside.
  2. Cream eggs, sugar and milk in a large bowl.
  3. Add flour mixture to wet mixture and beat until smooth. 3
  4. Batter needs to be thin enough to pour.
  5. Heat the oil to 375 in a heavy skillet. Make sure the oil is at least 1 – 1 1/2″ deep.
  6. Use a funnel, squirt bottle or plastic bag with the corner clipped to dispense batter. Each funnel cake should use about half a cup of batter.
  7. Pour batter into oil in circular motion overlapping itself.
  8. Fry until golden brown then turn over carefully and fry other side for one minute. 4
  9. Drain on paper towels, sift powdered sugar over cake.
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CHOCOLATE CHIP COOKIE

Chocolate Chip Cookie Cake

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CHOCOLATE CHIP COOKIE

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Have you ever had a chocolate chip cookie cake? This cake is a perfect way to celebrate something! It’s also great for someone who doesn’t care much for regular cake. I absolutely love chocolate chip cookies (maybe even more than cake) so some Birthdays I like to do this recipe.  Enjoy!

If you love this recipe, check out our Snickers Dip Recipe, our Creamy Hershey’s Cookie Dip Recipe, our Reese’s Peanut Butter Cup Blondies and our Pumpkin Pie Poke Cake!

Chocolate Chip Cookie Cake

INGREDIENTS:

Cake:

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 2 tsp Vanilla
  • 1 cup Sugar
  • 2 Eggs
  • 2 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 12 oz Chocolate Chips

Icing:

  • 1/2 cup softened Butter
  • 1 tbsp Milk
  • 3 tbsp Cocoa Powder
  • 2 cup Powdered Sugar 2

DIRECTIONS:

  1. Preheat oven to 375.
  2. Spray a 12″ pizza pan with non stick spray.
  3. Cream butter, sugar, brown sugar, vanilla and egg. 3
  4. Whisk together flour, baking powder and salt.
  5. Stir in dry ingredients, then chocolate chips.
  6. Spread dough on prepared pan. 4
  7. Bake for 10 minutes.
  8. Whisk or sift together cocoa powder and powdered sugar.
  9. Cream butter and vanilla in a large bowl
  10. Slowly add in the powdered sugar cocoa powder mixture, and milk as needed, until everything is incorporated and frosting is right consistency. 5
  11. Beat for 5 minutes to make sure it is fluffy.
  12. Transfer to piping bag and decorate around edge of cookie.
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peppermint cheesecake parfait

Peppermint Cheesecake Parfait

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Christmas Dessert

peppermint cheesecake parfait

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Here is a delicious recipe for a Peppermint Cheesecake parfait! These are really quick and easy to make and perfect for a Holiday party or get-together. You can usually find cute parfait cups or mini trifle dishes at the dollar store which are perfect for this dessert. Enjoy!

Peppermint Cheesecake Parfait

INGREDIENTS:

  • 5 oz Nabisco Famous Chocolate Wafers
  • 2 tbsp melted Butter
  • 1 box White Chocolate Instant Pudding mix
  • 1 box Cheesecake Instant Pudding mix
  • 2 cup Milk
  • 8 oz softened Cream Cheese
  • 1/2 tsp Peppermint Extract
  • 8 oz Whipped Topping (Cool Whip)
  • 2 drops of Red Food Coloring  2

DIRECTIONS:

  1. Finely crush wafers in food processor.
  2. Add the melted butter and pulse again until combined. 3
  3. Spoon into individual serving cups.
  4. Combine milk and white chocolate pudding mix and mix until blended. Set aside. 4
  5. Beat cream cheese until light and creamy. 5
  6. Add white chocolate pudding, dry cheesecake pudding mix, food coloring and peppermint extract. 6
  7. Continue beating until well combined, scraping down sides as needed.
  8. Fold in whipped topping and until well combined.
  9. Refrigerate for at least 1 hour to allow to set.
  10. Using a piping bag or zippered bag with the corner cut pipe mixture into cups on top of crumb layer.
  11. Garnish with candy cane, chocolate cookies or crushed peppermints.
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SALTED CARAMELS

Homemade Salted Caramels (Great Gifts!)

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SALTED CARAMELS

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Who here loves caramel?! It’s one of my favorite things to eat and especially around this time of the year. I find that these Salted Caramels also make for perfect gifts. You could make a bunch and put some in a tin (Dollar Tree normally has some awesome ones) and gift them. You could also put them in a plastic bag (Dollar store once again) and tie some ribbon around it. I think that homemade caramels turn out so much better and fresher than anything store bought. Enjoy!

Salted Caramels

INGREDIENTS:

  • 1 cup Heavy Cream
  • 1/2 cup Butter
  • 1 1/2 cup Sugar
  • 1/4 cup Corn Syrup
  • 1/4 cup Water
  • 1/2 tsp Vanilla
  • 1/2 tsp Coarse Sea Salt 2

DIRECTIONS:

  1. Spray with non stick spray and line an 9×5 loaf dish with parchment so that excess paper comes up the sides.
  2. Cut up butter into slices and combine with cream and microwave 1-2 minutes until butter is melted. 3
  3. In the medium to large saucepan, combine the sugar, corn syrup, and water.
  4. Stir just until the sugar is moistened and uniform, being careful not to splash sugar on sides.
  5. Heat over medium heat until the mixture comes to a boil.
  6. Cover with a lid for 1 minute (this helps wash any sugar on sides back in).
  7. Remove lid and do not stir the after this point.
  8. Place the pot with the sugar mixture over medium to medium-high heat.
  9. Let the sugar syrup come to a boil without stirring.
  10. Cook until mixture reaches 320, the syrup will begin to darken slightly.
  11. Turn off the heat and slowly add the warm cream and butter mixture a little at a time while gently whisking (will bubble violently). 5
  12. Turn burner back on to medium-high.
  13. Let the caramel come to a boil and reach 240 without stirring.
  14. Remove from heat and whisk in the vanilla.
  15. Pour into the prepared pan.
  16. Cool 20 to 30 minutes then scatter the salt over the caramel.
  17. Let the caramel cool 4 hours.
  18. Lift out of the pan using parchment paper and onto a cutting board.
  19. If caramels are still too soft, refrigerate for 30 minutes.
  20. Cut the caramels into candies with a very sharp knife.
  21. Cut squares of wax paper a little larger than caramels.
  22. Wrap each in the wax paper and twist the ends.
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peppermint patties

Homemade Peppermint Patties

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peppermint patties

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As most of you know, I love making homemade treats during Christmas (my family loves it too)..they make for perfect gifts, yummy treats and look super cute. These homemade peppermint patties are much tastier than anything store bought and believe it or not, they aren’t too hard to put together. Enjoy!

Peppermint Patties

INGREDIENTS:

  • 2 1/2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 2 tbsp Water
  • 1 tbsp Vegetable Shortening
  • 1/2 tsp Peppermint Extract
  • Red Food Coloring
  • 1 cup Dark Chocolate Melting Chips
  • 1/4 cup White Chocolate Chips 3

DIRECTIONS:

  1. Combine 2 cups powdered sugar, corn syrup, water, peppermint and shortening.
  2. Mix at low speed just until mixture comes together.
  3. Transfer 1/3 of mixture to a separate bowl and add red food coloring.
  4. Mix until blended.
  5. Dust work surface with powdered sugar and knead white mixture until smooth.
  6. Roll out between sheets of parchment or wax paper until 1/8-1/4″ thick.
  7. Knead red mixture on work surface until smooth.
  8. Roll out between sheets of parchment or wax paper until 1/8″ thick.
  9. Place both rolled peppermints in freezer for 15 minutes.
  10. Cut out as many white circles as possible and place on a parchment lined sheet.
  11. Cut out as many red circles as possible and place on top of white circles. 2
  12. Place in freezer for at least 40 minutes.
  13. Melt chips by microwaving for 45 seconds, stirring and repeating until melted and smooth.
  14. Place each patty on fork and dip in chocolate. Gently tap against side of bowl to let excess drip off.
  15. Place patty back on sheet.
  16. Refrigerate 10 minutes to let chocolate set up.
  17. Place white chocolate in the corner of a zippered sandwich bag and microwave for 45 seconds.
  18. Knead chocolate to make sure it is melted. If not, microwave another 15 seconds.
  19. Clip very tip of corner, and pipe snowflake on mints
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Cherry Cheesecake Krispie Treat Bars

Cherry Cheesecake Krispie Treat Bars

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Cherry Cheesecake Krispie Treat Bars

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If you’re looking for a unique and super tasty dessert, then keep reading! This next recipe is made up of cheesecake, rice krispies and cherries…some of oy favorites! This is a perfect dessert recipe for the Holidays since it’s red and looks really nice when served up. It’s also very easy and quick to make (you may even have all the ingredients in your pantry). Enjoy

Cherry Cheesecake Krispie Treat Bars

INGREDIENTS:

  • 6 cup Rice Krispies Cereal
  • 3 tbsp Butter
  • 10.5 oz Marshmallows
  • 8 oz softened Cream Cheese
  • 14 oz Sweetened Condensed Milk
  • 1/3 cup Lemon Juice
  • 1 tsp Vanilla
  • 21 oz Cherry Pie Filling
  • 1/4 cup White Chocolate Chips (optional) 2

DIRECTIONS:

  1. Grease a 13×9 pan with butter.
  2. In a medium to large saucepan, melt the butter over low heat.
  3. Add the marshmallows and stir until completely melted.
  4. Remove from heat.
  5. Add the Rice Krispies cereal and stir until cereal is well coated. 3
  6. Allow to set about 4 minutes.
  7. Press mixture into prepared pan and allow to cool.
  8. Combine softened cream cheese, condensed milk, lemon juice, and vanilla and beat until well blended.
  9. Pour on top of the cooled rice krispies and allow to set in the fridge for several hours. 5
  10. Top with cherry pie filling and refrigerate. 6
  11. After cutting, you can drizzle with white chocolate.
  12. Place chips in corner of zippered sandwich bag and microwave 45 seconds.
  13. Knead to make sure they are melted.
  14. Clip very tip of corner and drizzle.
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