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Shibley Chefs 2019 Recipes

Cinnamon Sugar Pretzels

INGREDIENTS

  • 2/3 cup vegetable oil
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 1 – pound package small pretzel twists

DIRECTIONS

  • In a large bowl stir together oil, sugar and cinnamon.
  • Add pretzels and toss well to combine.
  • Spread pretzels out on lined baking sheet and bake for 20 minutes at 300˚F.

Mini French Toast Cups

INGREDIENTS

  • 4 slices bread (we used whole wheat)
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon sugar
  • 1/8 teaspoon cinnamon

DIRECTIONS

  • Preheat your oven to 400˚F.
  • Lightly grease a muffin tin and set aside.
  • Place the eggs, milk, vanilla, sugar, and cinnamon into a bowl and whisk.
  • Tear or chop up the bread and add to the mixing bowl, stirring to coat.
  • Let the mixture sit for 5 minutes so the bread can soak up the egg mixture.
  • Evenly distribute between six muffin cups and bake for 12 to 15 minutes, or until the tops of the bread puddings are slightly browned.
  • Remove from the oven and let cool for 5 minutes before eating

Birthday Cake Popcorn

INGREDIENTS

  • 1 bag microwavable popcorn
  • 1 cup white chocolate chips
  • rainbow sprinkles
  • mini chocolate chips

DIRECTIONS

  • In a microwave or double boiler, melt white chocolate chips until smooth.
  • Pour over popcorn and fold with a spatula to coat.
  • Spread onto waxed paper.
  • Decorate with sprinkles and chips.
  • Cool in refrigerator until firm then break into pieces.
  • *delicious with any type of chocolate

Eggless Brownie Batter Dip

INGREDIENTS

  • 1/2 cup unsalted butter
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup + 2 Tablespoons cocoa powder
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips

DIRECTIONS

  • Allow butter to soften or soften in the microwave at 50% power.
  • Cream together butter and sugars.
  • Mix in cocoa powder, salt, milk and vanilla.
  • Stir in flour.
  • Stir in chocolate chips.
  • Serve on its own or use as a dip with pretzels.

Oreo Rice Krispie Treats

 INGREDIENTS

  • 6 cups Rice Krispie Cereal
  • 20 Regular Oreos, chopped
  • 5 cups mini marshmallows
  • 3 Tbsp. butter

DIRECTIONS

  • Spray or line a 9×13 pan.
  • In a large bowl, pour measured Rice Krispie Cereal.
  • Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
  • Add Oreos to Rice Krispy cereal and stir to combine.
  • Heat butter and marshmallows together in the microwave safe bowl for about 60 seconds in microwave.
  • Pour melted marshmallows over cereal and Oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
  • As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
  • Let sit until completely cooled.

Chocolate Chip Cookie Bars

INGREDIENTS

  • 1 (15.25 Ounce) Box Yellow Cake Mix*
  • 2 Large Eggs
  • 1/2 Cup Butter, Melted
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Chocolate Chips

DIRECTIONS

  • Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non stick cooking spray and set aside.
  • In a large bowl stir together the yellow cake mix, eggs, melted butter, and vanilla until well combined.  Fold in the chocolate chips.
  • Scoop batter into prepared pan (batter will be very thick) and press down evenly into the pan using a spatula.
  • Bake in preheated oven for 20-25 minutes, until golden brown around the edges.
  • Cool and cut into bars. 
  • *Chocolate cake mix can be used to make Double Chocolate Chunk Cookie Bars.

Crunch Bars

INGREDIENTS

  • 24 oz. chocolate chips
  • 2 1/2 c. Rice Krispies
  • Pinch of flaky sea salt
  • mini marshmallows, white chocolate chips and rainbow sprinkles for decorating the top

DIRECTIONS

  • Line baking pan with parchment paper or foil.
  • Over a double-boiler, or in a microwave using 50 percent power, melt chocolate chips. Transfer to a large bowl and immediately add in Rice Krispies. Using a spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate. Pour into prepared pan.
  • Sprinkle with toppings and refrigerate until set, about 30 minutes. Slice into bars and serve cold or at room temperature.