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.