Crock Pot Rustic Beef Stew

Crock Pot Rustic Beef Stew

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Crock Pot Rustic Beef Stew

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Beef Stew is so good any time of the year. We love making it for dinner and then having leftovers for lunch the next day. You can serve this with sandwiches, by itself, with bread, etc. Believe it or not, this recipe is quite easy to make and pretty healthy for you. I make mine in the crock pot to make it even easier. Enjoy!

Rustic Beef Stew

INGREDIENTS:

  • 2 pounds Beef Roast, cubed
  • 1/2 cup Flour
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Thyme
  • 1 tsp minced Garlic
  • 1 Bay Leaves
  • 1 tsp Paprika
  • 1 tbsp Worcestershire sauce
  • 1 large Onion, chopped
  • 2 cups Beef Broth
  • 1 lb Potatoes cubed
  • 1 lb Baby Carrots 3
  • 2 stalks Celery, chopped
  • 2 tbsp Brown Gravy mix
  • 2 cup Water 2

DIRECTIONS:

  1. Place meat in slow cooker.
  2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  3. Stir in remaining ingredients. 4
  4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
  5. Remove bay leaf before serving. 5
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Crush Soda Cupcakes

Crush Soda Cupcakes

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Crush Soda Cupcakes

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If you’re a fan of soda then you will love this next recipe. I’ve always loved Orange Crush soda (it’s actually one of my favorites since I’m not a huge fan of soda). These cupcakes taste just like Crush and are full of flavor. These are perfect for Birthday parties or just fun to make with the kiddos. Enjoy!

Crush Soda Cupcakes

INGREDIENTS:

  • 1 stick unsalted butter, softened
  • 2 C all-purpose flour
  • 1 T baking powder
  • 1/2 t fine salt
  • 1 1/2 C granulated sugar
  • 3 large eggs
  • 1 C whole milk
  • 1/2 Cup Crush Soda 2

DIRECTIONS:

  1. Preheat oven to 350 degrees and prepare your cupcake pan with cupcake tins that you desire. Set aside.
  2. Whisk together the flour, baking powder, and salt in a medium bowl, set aside. Beat together butter and granulated sugar with a mixer on medium speed until combined. Add eggs and beat well, scrap the bowl when nessesary. Reduce speed to low and gradually add flour mixture, beat until combined. Add milk and the Crush soda and beat blended.
  3. Use a ice cream scooper or a big spoon and portion batter evenly into the cupcake tins. 4
  4. Bake in the oven for 18 minutes or until a tooth pick comes out clean.
  5. When baked, set aside and let them cool while you prepare the icing.

Orange Crush butter cream frosting:

  • 3 C confectioners’ sugar
  • 1 C butter
  • 1 T of Crush soda
  • 1 T whipping cream
  • Orange food coloring.

Directions for Icing:

  1. In a mixer, using the whisk attachment, mix together sugar and butter. Mix on low speed until blended and then increase speed to medium beat for 3 more minutes.
  2. Add the Crush Soda and cream and continue to beat on medium speed for a few more minutes. Add in more powder sugar if necessary. Split icing in two. Add a few drops of orange to one bowl of the icing.  3
  3. Take a piping bag and a star tip. Fill one side of the piping bag with the orange colored icing and the white and pipe onto the cupcakes.
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Easy Shepherds Pie

Easy Shepherds Pie

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Easy Shepherds Pie

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I use to never make Shepherds pie because it can be kind of a complex recipe. This recipe I cam up with is actually very easy to make and is delicious! I highly recommend trying it if you haven’t before! Shepherds pie is such a perfect comfort food and even picky eaters love it. Enjoy.

Easy Shepherds Pie

2

INGREDIENTS:

  • 1 1/2 lb Ground Beef
  • 4 cups Mashed Potatoes
  • 1 tbsp Oil
  • 1 tsp Minced Garlic
  • 1 Onion, diced 4
  • 1 tbsp Worcestershire Sauce
  • 1 cup Milk
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 12 oz Frozen Peas and Carrots, thawed
  • Salt and Pepper to taste 3

DIRECTIONS:

  1. Preheat oven to 375.
  2. Heat oil in a skillet over medium heat and add ground beef, onion and garlic. 5
  3. Cook until browned and drain.
  4. In another skillet or pan, melt butter and add flour.
  5. Cook roux for 2 minutes.
  6. Whisk in worcestershire and milk.
  7. Cook for 1 minute to thicken.
  8. Combine beef mixture, gravy and thawed vegetables.
  9. Place in baking dish. 6
  10. Top with mashed potatoes and place in oven for 20-30 minutes until heated through. 7
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Cadbury Cupcakes

Cadbury Ganache Buttercream Cupcakes

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Cadbury Cupcakes

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Seriously, if you like chocolate, cadbury eggs and cupcakes, this will become your favorite recipe. Even sweeter, these cupcakes are made from scratch which makes them taste even better. They have a secret Ganache topping and then a buttercream frosting on top of that. The center has a surprise, creamy, caramel cadbury egg that melts in your mouth! Yes, you will want to make these for Easter and then you will crave them all year long. ;-) Enjoy!

Cadbury Ganache Buttercream Cupcakes

Chocolate Cupcakes

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 eggs, room temp
1 Tbs vanilla extract
1 cup chocolate chips
2 cups flour
1 Tsp baking powder
1/4 Tbs salt
3/4 cup cocoa powder
1/4 cup milk, whole 2

Chocolate Ganache

1/4 cup heavy cream
1 1/4 cup chocolate chips

Chocolate Buttercream Frosting

1 cup unsalted butter, softened
1 cup or cocoa powder
3 cups powdered sugar
3/4 cups heavy cream 3

Directions

  1. Preheat the oven to 350 degrees F.
  2. Prepare a cupcake tin with paper liners
  3. In a microwave safe bowl, melt semi-sweet chocolate chips and 2 tablespoons of milk for about 1 minute, stirring half way. Stir until chocolate chips are melted. Set to the side
  4. Cream the softened butter and sugar until light and fluffy.
  5. Now add the eggs and vanilla, and beat until combined.
  6. Take the cooled melted chocolate and add to the creamed butter
  7. Begin to whisk the dry ingredients in a separate bowl, flour, baking powder, salt, and chocolate cocoa.
  8. Add the dry mix into the wet ingredients slowly alternating with adding the milk while mixing with a hand or standing mixer.
  9. Scoop batter into prepared cupcake tin, filling a little up to 3/4 of the way
  10. Take your Cadbury eggs and place them in the center pushing it downs the cake mix covers it 5
  11. Bake for 23-26 minutes, checking doneness by testing with a toothpick should be cake free
  12. Allow to cool for 1 minute in the pan, then transfer to a cooling rack.

Chocolate Ganache

In a microwave safe bowl, melt the chocolate chips with the heavy cream for about 1 minute, stirring half way.

Stir until smooth and all chocolate chips have melted.

Dip the cupcake in the bowl of ganache lightly twisting in motion to cover the whole area . 6

7

Allow the cupcakes to cool before frosting. 8

Chocolate Buttercream

Beat the softened butter on its own until smooth.

Add coca chocolate and powdered sugar alternately with heavy cream until a smooth, thick texture.

If frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.

Use a piping bag fitted with a medium sized tip of your choice to frost, or cut the corner off a gallon size zip-top bag filled with the frosting. 9

To frost like a pro…

Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the dip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.

Now begin to frost the cupcake going around in one smooth motion do not stop!

Once you have completed the first circle begin the second one onto the first one as shown below. 10

Continue this process until you have covered the whole area. Now make a small peak at the top similar to how you would serve frozen yogurt a wee little twist and bam there it is a perfect frosted cupcake like a pro!

Drizzle with fudge or caramel, you can also sprinkle with chocolate sprinkles or even more chocolate chips. The more the better! 11

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Cookie Dough Eggs

Chocolate Dipped Cookie Dough Eggs

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Cookie Dough Eggs

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I know you guys love all my different egg creations like my Homemade Butterfinger Eggs (Only 3-Ingredients), my Homemade Cadbury Eggs, my Chocolate Dipped Coconut Cream Eggs, my Easter Egg Marshmallow Cake Bites and my Chocolate Covered Peanut Butter Eggs! Woah, that’s a lot of yummy egg recipes! If you’re in need of a new one, this is one of my favorites….cookie dough, chocolate covered eggs! Enjoy…

Chocolate Dipped Cookie Dough Eggs

7

INGREDIENTS:

  • 1/2 cup Brown Sugar
  • 2/3 cup Flour
  • 1/4 cup Chocolate Chips
  • 4 tbsp softened Butter
  • 2 tbsp Milk
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla
  • 8 oz Chocolate Dipping Candy 1

DIRECTIONS:

  1. Line a tray with parchment or wax paper.
  2. Heat flour in microwave for 2 minutes (internal temp 160).
  3. Mix together brown sugar, butter, vanilla and salt until well mixed. 2
  4. Add in milk and gradually add flour until desired dough consistency is reached. 3
  5. Stir in chocolate chips. 4
  6. Form into eggs and place in freezer for at least 30 minutes. 5
  7. Melt chocolate by microwaving for 30 seconds, stirring and repeating until melted and smooth.
  8. Use a fork to dip each egg into chocolate, shake off excess and place on prepared tray. 6
  9. Place in refrigerator until chocolate sets.

Cookie Dough Eggs 2

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Easter bunny cupcakes

Easter Bunny Cupcakes

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Easter bunny cupcakes

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Easter is coming up and this recipe is great to have on hand! These bunny cupcakes are perfect for Easter or a Spring party! They are also really fun to make for any animal lover. My kiddos love helping make these and eat them. Enjoy!

Easter Bunny Cupcakes
(yield 24 cupcakes)

INGREDIENTS

CUPCAKES:

  • 1 box White Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs

ICING:

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

DECORATIONS:

  • 6 Giant Marshmallows
  • Pink Sparkling Sugar
  • 10-12 pieces of Edible Easter Grass or Rips Whips Candy Strings
  • 24 Pink Chocolate Chips or Mini M&M’s
  • 48 Mini Chocolate Chips
  • 1 cup Shredded Coconut 2

DIRECTIONS:

  1. Bake cupcakes according to box directions.
  2. Allow to cool. 3
  3. Using kitchen shears, make cuts around the perimeter of the giant marshmallows.
  4. Sprinkle the cut area with pink sugar to make inside of ears. Repeat until you have 48 ears. 4
  5. Make diagonal cuts around the ends of the marshmallows to make 24 muzzles for the bunnies.
  6. Cut Easter grass into 3/4″ pieces and stick into muzzle to make whiskers.
  7. Cream butter in a large bowl
  8. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  9. Beat for 5 minutes to make sure it is fluffy.
  10. Ice cupcakes then sprinkle with coconut. 5
  11. Using icing, “glue” ears and muzzle on cupcake.
  12. Sprinkle exposed icing with coconut.
  13. Press pink “nose” into coconut and icing just above muzzle.
  14. Press mini chocolate chips into coconut and icing just above nose.
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Easter Deviled Eggs

Easter Deviled Eggs

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Easter Deviled Eggs

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Deviled eggs are an Eater tradition in most families and I love making colored ones! These are very easy to make and people love them. Don’t let the food coloring fool you, these are delicious and taste the same. The kiddos love helping make these too. Enjoy!

Easter Deviled Eggs

INGREDIENTS:

  • 12 Eggs
  • 1/2 cup Mayonnaise
  • 2 tbsp Sweet Pickle Relish
  • 4 tsp Mustard
  • Salt and pepper, for taste
  • Food coloring 4

DIRECTIONS:

  1. Place eggs in a pan and cover with cold water.
  2. Bring to a boil, cover and turn off heat.
  3. Allow to sit for 9 minutes.
  4. Fill with cold water to stop cooking.
  5. Remove shells.
  6. Slice eggs in half lengthwise.
  7. Remove yolks and place in a bowl.
  8. Fill bowls with 1 cup cold water and 6 drops of food coloring.
  9. Divide cooked egg white halves evenly between the different colors.
  10. Allow whites to sit for 15 minutes or until desired color is reached. 2
  11. Place Colored egg whites on paper towels to dry.
  12. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard.
  13. Salt and pepper, to taste.
  14. Mix until consistency is smooth and creamy. 3
  15. Transfer mixture to zippered bag or piping bag and clip corner for piping.
  16. Pipe mixture into cooked egg whites and refrigerate until ready to serve. 5
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Samoa Girl Scout Brownies

Samoas Girl Scout Brownies

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Samoa Girl Scout Brownies

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Want to make the best, moistest brownies that will surely impress your guests?! These Samoa Girl Scout Brownies are made from scratch and taste DELICIOUS. If you are a fan of Samoas Cookies then I highly recommend trying out this recipe. If you don’t have Samoas Cookies, don’t worry, you can just use my homemade Samoas Cookies recipe here.

cookies

Samoas Girl Scout cookie Brownie

BROWNIES:

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1½ tsp. vanilla
  • ½ cup cocoa
  • 1⅓ cups flour
  • ½ tsp. salt
  • 15 Samoas cookies – you can use my homemade recipe here (crumbled or blended to small chunks) 2

BROWNIES DIRECTIONS

  1. Using a food processor or a ziplock bag and rolling stick crumble the Samoa cookies to very small pieces 3
  2. Cream butter and sugar together
  3. Now add eggs and vanilla and blend well
  4. Adding the  salt, cocoa and flour and stir to combine
  5. Don’t overbeat
  6. Now add the Samoa cookies 3/4 of the amount you have in the batter, fold it in 5
  7. Pour batter into a greased 9X13 pan
  8. Bake at 350 F for 20-25 minutes
  9. Let cool completely
  10. We also like to add a drizzle of caramel sauce on top also to make it extra gooey
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Starbucks Banana Nut Bread

Copycat Starbucks Banana Nut Bread

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Starbucks Banana Nut Bread

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Something we all love around here is banana bread! I actually like to make mine more like a “cake” so it’s moist and not a dry bread. What I love about the Starbucks Banana Bread is how it is super moist and full of flavor…shall I dare say that this recipe is just as good and maybe even a little better?! ;-) The trick is, make sure your bananas are very ripe….not overdue and completely black but you definitely want black marks covering some of them. See my bananas in the picture below and enjoy this sweet bread! Oh and you could always add chocolate chips to make it even sweeter. YUM!

Copycat Starbucks Banana Nut Bread

INGREDIENTS:

  • 2 cup Flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Vanilla
  • 1 1/2 cup mashed ripe Banana (3-4 small bananas)
  • 1 cup Sugar
  • 1/2 cup Vegetable Oil
  • 2 tbsp Milk
  • 1 Egg
  • 1/2 cup chopped Walnuts
  • 1/3 cup chopped Pecans 3

DIRECTIONS:

  1. Preheat oven to 325.
  2. Grease a loaf pan and dust with flour.
  3. Whisk the flour, baking soda, cinnamon and salt until combined. 4
  4. In another bowl, mix the egg, sugar, and vegetable oil until combined. 5
  5. Add the dry mixture to the egg mixture and stir until blended.
  6. Add the milk, vanilla, and mashed bananas and mix well. 6
  7. Fold in chopped walnuts and pour batter into prepared loaf pan. 7
  8. Top with remaining pecans.
  9. Bake for 60-80 minutes or until a toothpick inserted in center comes out clean.

Copycat Starbucks Banana Nut Bread

If you love Starbucks recipes then you may love my other Starbucks Copycat recipes below: 

 

Starbucks pumpkin spice

STARBUCKS PUMPKIN SCONE2
starbucks cupcakes.png

starbucks caramel.png

starbucks.png

starbucks lemon loaf

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homemade pizza dough

Homemade Pizza Dough

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homemade pizza dough

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We love having a weekly pizza night around here….meaning that once a week we get together as a family and make our own, homemade pizzas! You can have the kiddos make their own (they love doing this and tend to eat more this way) and then make an “adult” pizza. With that being said, making our own, homemade dough is essential and very cost effective. This recipe makes the best pizza dough and is quite easy. Enjoy!

Homemade Pizza Dough

INGREDIENTS:

  • 15 oz (3 cups) Flour
  • 1 tbsp Yeast
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 1 tbsp Olive Oil
  • 9 fl oz Warm Water 1

Directions:

BY HAND:

  1. Place flour into a large mixing bowl and make a well in the center.
  2. Add yeast, sugar, salt, olive oil and water and stir until combined.
  3. Turn out onto a lightly floured surface and knead for 5ñ10 minutes or until a smooth ball forms.

IN KITCHENAID:

  1. Place flour into a stand mixers bowl and make a well in the center.
  2. Use dough hook.
  3. Add yeast, sugar, salt, olive oil and water and turn on low combined (about 3 minutes). 2
  4. Turn to medium and knead for 5-10 minutes or until a smooth ball forms. 3

BOTH:

  1. Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set in a warm place for 30 minutes or until dough has doubled.4
  2. Turn dough out on a floured surface and punch the dough to remove excess air, knead lightly. 5
  3. Divide dough into 4.
  4. Makes enough dough for 4 10-12″ thin pizzas.

6

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Gender Reveal Cupcakes

Gender Reveal Cupcakes

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Gender Reveal Cupcakes

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Aren’t these cupcakes just adorable?! If you are having a baby and want to surprise everyone with the gender (or if you know someone who is) I highly recommend making these cupcakes. The frosting is pink and blue and once everyone bites into it, they will either get a blue or pink heart! They are actually pretty easy to make and taste delicious since they are made from scratch. Enjoy!

Gender Reveal Cupcakes

9

Ingredients:

  • 3 cups all purpose flour, Stir flour before measuring, then scoop and level each cup carefully
  • 2 cups sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 1 cup (2 sticks) unsalted butter, cut into Tablespoons
  • 1 cup milk
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • Blue & Pink Food Coloring 1

Instructions:

  1. Combine the flour, sugar, baking powder, and salt. 3
  2. Using a hand mixer slowly add the butter, 1 Tablespoon at a time, until the butter breaks down and the mixture crumbles, scrap the sides as needed.
  3. In a large glass measuring cup, measure the milk and then whisk in the eggs and vanilla.
  4. Pour egg mixture into the dry ingredients, Do not over mix.
  5. Pour roughly ⅓ to ½ the batter into a bowl
  6. Mix in blue or pink food coloring until you get the color you want 4
  7. Pour batter into a greased 13×9-inch baking dish and bake at 400 degrees for 12 to 15 minutes. Allow to cool for a good 15 minutes. 5
  8. Press a small heart shaped cookie cutter in the colored cake and gently pull out the hearts.  Cut enough hearts for the amount of cupcakes you need.  6
  9. Fill a cupcake pan with paper liners and fill ¼ to ½ full of batter.
  10. Stick colored hearts in the center of the batter.
  11. Scoop additional cake batter over the colored heart to fill the cups about ⅔ to ¾ full.
  12. Be careful not to overfill.
  13. Bake at 400 degrees Fahrenheit for 14 to 18 minutes until cake is baked and bounces back when touched.
  14. Allow cupcakes to cool completely.

Icing:

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream 2

Directions:

  1.  2 batches of Butter Cream Frosting and fit a plastic piping bag with large decorating tips
  2. Draw one thin line of pink food coloring and one thin line of blue food coloring on either side of the plastic bag.
  3. Gently fill the bag with frosting, being careful not to touch the food coloring with your spatula.
  4. Twist the end and squeeze until both colors are coming out the tip.
  5. Pipe a swirl on top of each cupcake, from the outside in towards the center, covering the secret colored heart.

Gender Reveal Cupcakes2

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Strawberry Belgian Waffles

Strawberry Belgian Waffles

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Strawberry Belgian Waffles

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Looking to impress your guests with a delicious breakfast?! If so, you will love this homemade recipe for strawberry belgian waffles. They look really fancy and taste awesome but they are quite easy to make! You can set up a “bar” of goodies to put on top like whipped cream, peanut butter, fruits, syrup, butter, chocolate chips and more The kiddos love eating these that way. Enjoy!

Strawberry Belgian Waffles

INGREDIENTS (yields about 4 waffles):

WAFFLES:

  • 2 Eggs
  • 2 cup Flour
  • 1 3/4 cup Milk
  • 1/2 cup Vegetable Oil or Melted Butter
  • 4 tbsp Sugar
  • 4 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

STRAWBERRY TOPPING:

  • 1/2 lb Strawberries

WHIPPED CREAM:

  • 1 cup Heavy Whipping Cream
  • 2 tbsp Sugar 2

DIRECTIONS:

  1. Remove stems from strawberries and cut up. 3
  2. Take 1/2 of the strawberries and puree in food processor or blender. 4
  3. Preheat waffle iron.
  4. Separate eggs.
  5. Beat egg whites until they peak.
  6. Beat egg yolks in large bowl until smooth.
  7. Add flour, milk, vegetable oil, sugar, baking powder, salt, cinnamon and vanilla to egg yolks and beat just until smooth.
  8. Fold in egg whites. 5
  9. Spray preheated waffle iron with non-stick cooking spray.
  10. Pour mix onto hot waffle iron.
  11. Cook until golden brown.
  12. Put sugar into a cold mixing bowl and add cold whipping cream.
  13. Whisk until the cream gets stiff peaks.
  14. Drizzle waffles with strawberry puree and top with strawberries.
  15. Place whipped cream on top of waffles.
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Margarita Cupcakes

Margarita Cupcakes

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Margarita Cupcakes

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Calling all you Margarita fans out there! You will love these delicious Margarita Cupcakes! The cupcake and frosting is full of flavor and perfect for any margarita fan out there. Enjoy!

Margarita Cupcakes

Marg cupcakes

 

INGREDIENTS
For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup whole milk  unnamed

To Brush the Cupcakes
1 to 2 tablespoons tequila  unnamed (1)

For the Tequila-Lime Frosting
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
Pinch of coarse salt

DIRECTIONS

1. Preheat the oven to 325 degrees F. Line a your muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder and salt

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy for unto 5 minutes

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each one

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the milk in two batches.

7. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. Allow cupcakes to cool for 5 to 10 minutes

9. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila.

10. Let the cupcakes sit aside to cool completely before frosting them.

To make the frosting

1. Whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.

2. Give it a mix on medium speed for about 30 seconds.

3. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.

4

4. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Margarita Cupcakes

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CadburyCheesecake2

Cadbury Cheesecake

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Cadbury_Cheesecake

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Oh my…GOSH!!! If you are a fan of those gooey, caramel filled chocolate cadbury eggs, then you NEED to try this next recipe. Seriously, it is so tasty and is so much like eating a cadbury egg. We love cheesecake around here and my hubby really loves these eggs so I knew this recipe would hit the spot! This is awesome all year around but especially good during Easter. Enjoy!

Cadbury Caramel Egg Cheesecake

CadburyCheesecake2 

Ingredients: 

1 Cup Graham Crackers (Crumbled)

3 Tablespoons Butter (Melted)

3 8 oz. Packages of Cream Cheese (Room Temperature)

3/4 Cups Granulated Sugar

1 Teaspoon Vanilla Extract

1/4 Teaspoon Cinnamon
3 Eggs
1 Teaspoon Lemon Rind

8 Cadbury Caramel Eggs

Directions:

  1. Pre-heat the oven to 325 and move the rack to the center of the oven.
  2. In a medium size mixing bowl mix the graham cracker crumbs and butter with a fork until blended.
  3. Grease the inside of a 8” spring foam pan and tightly press the graham cracker mix to the bottom of the pan and 1” up the sides.
  4. In a large mixing bowl, beat the cream cheese, sugar, vanilla extract and cinnamon until smooth.
  5. Add the eggs, one at a time, on low speed until blended.
  6. Fold in the lemon rind.
  7. Pour the cream cheese mixture over the graham cracker crust.
  8. Bake for 40-45 minutes.
  9. Cover and refrigerate for 4-5 hours before you serve.
  10. Right before serving, crack open the Cadbury Caramel Eggs and drizzle the caramel over the cheesecake. Mash the leftover chocolate and sprinkle

Cadbury Cheesecake collage

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Balloon Chocolate Eggs with Pudding

Balloon Chocolate Eggs with Pudding

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Balloon Chocolate Eggs with Pudding

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This recipe for chocolate eggs (made using balloons) is actually very easy to make and turns out really cute! Trust me, if I can do it, you can do it! I like using the small balloons and making them the size of eggs rather than making them too big because they are easier to work with, You can find the balloons at Dollar stores. ;-) These can be filled with whatever you want but I love filling them with pudding and sprinkles.

Balloon Chocolate Eggs with Pudding

INGREDIENTS:

  • 12 Small Round Balloons
  • 8 oz Melting/Dipping Chocolate Candy
  • 1 box Pudding Mix
  • 2 cup Milk
  • Candy Decorations (optional) 2

DIRECTIONS:

  1. Make pudding according to box directions and allow to cool.
  2. Line a cookie sheet with parchment or wax paper.
  3. Melt chocolate by microwaving 45 seconds, stirring and repeating until melted and smooth.
  4. Inflate each balloon just until slightly larger than an egg and tie off.
  5. Dip and roll balloon in chocolate until covered about half way. 3
  6. Place on tray and set tray in freezer for 10 minutes until set.
  7. Dip and roll each balloon a second tip to thicken chocolate shell.
  8. Return to tray and return tray to freezer for 15 minutes.
  9. Snip top of each balloon to release air.
  10. Gently slide your finger and pull balloon away from shell working your way around the “egg”
  11. If shell starts to soften, return to freezer for 10 minutes and continue after it firms.
  12. If there are in holes in bottom, carefully fill with melted chocolate to patch and freeze to set.
  13. Fill each egg with pudding and sprinkle with decorations if desired.
  14. Refrigerate until served.
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strawberries and cream Jello

Strawberries & Cream Jello

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strawberries and cream Jello

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I am not a huge fan of plain Jello….so I decided to come up with an even tastier way to use Jello since I love the price of it! This Strawberry Cream Jello dessert if really good all year around but perfect for Summer get-togethers, parties, bbq’s, etc. It’s a perfect kid friendly yet also adult friendly dessert that will leave your dish empty! This would also be good if you add bananas since strawberries and bananas go so well together. Enjoy!

Strawberries & Cream Jello

INGREDIENTS:

  • (4) 3 oz boxes Strawberry Gelatin
  • 14 oz Sweetened Condensed Milk
  • 2 packets Unflavored Gelatin
  • 16 oz Frozen Strawberries
  • 5 cup boiling Water
  • 5 cup Cold Water 2

DIRECTIONS:

  1. Spray 9×13 pan with nonstick spray.
  2. Dissolve 2 boxes of strawberry gelatin in 2 cups of boiling water. 3
  3. Add 2 cups cold water and pour into prepared pan.
  4. Place in refrigerator for 1 hour. 5
  5. Slice strawberries and place in fridge. 4
  6. Dissolve unflavored gelatin in 1 cup boiling water.
  7. Add sweetened condensed milk to gelatin mixture and mix well. 6
  8. Add 1 cup cold water to mixture and allow to set for 30 minutes.
  9. Gently pour onto set strawberry gelatin layer (pour onto back of spoon to avoid disturbing set gelatin). 7
  10. Refrigerate of 30 minutes.
  11. Distribute sliced strawberries evenly over white gelatin.
  12. Dissolve 2 boxes of strawberry gelatin in 2 cups of boiling water.
  13. Add 2 cups cold water and gently pour into prepared pan over strawberries.
  14. Place in refrigerator for several hours until set.
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cotton candy cupcakes

Cotton Candy Cupcakes

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cotton candy cupcakes

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My Cotton Candy cookies recipe have been one of my really popular recipes so I figured you all would love these cotton candy cupcakes! They are super cute and super tasty. These are perfect for Birthday parties, Summer get-togethers or just a fun treat to make for the kiddos. I also think these would be really cute with a carnival themed party or for a bake sale. Enjoy!

Cotton Candy Cupcakes

Directions 0n Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter softened
  • 1/2 cup sour cream
  • 1 egg, plus 2 egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup cotton candy cc

Preheat oven to 350 degrees. Line a muffin pan with paper liners and place to the side.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, egg, yolks, and vanilla and beat until smooth. Stir in the cotton candy until evenly distributed -do not over mix.

Get 3-4 small bowls scoop equal amount of cake mix in each bowl. Add 1 drop of food coloring to each bowl mixing until you get the desired color of choice.  Using a large spoon add a scoop of cake mix from each color filling the cupcake holder. Do not over fill. 3

4

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.

Transfer to a wire cooling rack and allow to cool completely before frosting.

FOR THE FROSTING:

  • 1 1/2 to 3 teaspoons heavy cream
  • 1 ounce cotton candy
  • 1/2 cup (1 stick) unsalted butter softened
  • 4 1/2 cups confectioners’ sugar
  • 1 1/2 teaspoon vanilla extract 2

In a bowl, pour 1 1/2 teaspoons of the heavy cream over the cotton candy to melt it place to the side

In a large bowl cream together the butter and sugar until thoroughly combined. Stir in the vanilla and melted cotton candy. Beat on medium high until light and fluffy add the remaining cream.

To Decorate:

Get 3-4 small bowls fill with equal parts icing. Add food coloring to each of color of choice. Mix until completely blended to the color of choice. 5

Use a pastry bag and a LARGE Star tip:  fill the pastry bag with scoops from each color of icing using your hand start at one spot on the cupcake ago around the edge with icing continue the motion building a cone shape and covering the whole cupcake.

Now place a small piece of cotton candy on top for decoration

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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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