Makes 12 large muffins Prep Time
35 minutes
1 cup Froot Loops
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 eggs
3/4 cup sugar
1 ripe banana
3/4 cup sour cream
2 tsp vanilla extract
3/4 cup blueberries, fresh or frozen
Instructions
1. Crush about 3/4 cups of Froot Loops. This should give you
just over 1/4 cup of Froot Loop dust. Reserve the extra for the topping.
2. In a large bowl, mix the crushed-up 1/4 cup of Froot Loops
dust, flour, baking powder, and salt. Whisk together until well combined.
3. In a different bowl, mash the banana. To the mashed
banana add the other wet ingredients — the sugar, eggs, sour cream, and vanilla.
Whisk thoroughly.
4. Add the
blueberries to the dry ingredients and toss them gently so they are coated in
the flour mixture.
5. Pour the wet ingredients into the dry ingredients and
gently fold them together. Just stir until combined. Don’t over-mix — the batter
will be fairly thick.
6. Spray a muffin or cupcake pan with nonstick spray, and spoon
the batter in. Fill the cups with batter, and dust the top of the muffins
with any remaining crushed–Froot Loop dust. Use your fingers to break up the
remaining 1/4 cup of Froot Loops over the muffins to create a sort of crumble
topping.
7. Bake at 375 degrees Fahrenheit for 22 to 25 minutes, or until a skewer
inserted into the muffins comes out clean.
Makes about 2 dozen pieces Prep Time
15-20 minutes Ingredients
5 cups Rice Krispies cereal
3 tbsp unsalted butter
1 10-oz bag mini marshmallows
1 box Fruit Roll-Ups (can substitute with Fruit by the Foot, fruit leather, or Sour Power Belts)
Gummy candy of your choice
1. Place the marshmallows and butter in a large microwave-safe bowl. Microwave for about 1 minute and stir.
2. Microwave for another 30
seconds, and mix again. The marshmallows should be totally melted, and the
mixture should be sticky but workable. If you still have visible marshmallow chunks,
microwave for another 30 seconds.
3. Add the Rice Krispies to the marshmallow mixture, and stir
to combine. As soon as everything is coated, pour the Rice Krispies into a large
baking sheet lined with parchment or wax paper. Spread them out into a thin,
even layer.
4. Roll out the Fruit Roll-Up to serve as "seaweed." Cut a rectangle of Rice Krispies treat and cover it with
the seaweed. Flip it over so the seaweed is on the bottom.
5. Put a gummy candy of your choice on one edge of the Rice Krispie treat, and then
slowly roll one side of the treat toward the other edge. Keep tightening the roll, and when the sides
meet, trim any excess Rice Krispies and Fruit Roll-Up.
Makes 25-30 medium shrimp Ingredients
1 lb cleaned, deveined shrimp, with tails attached
1/2 cup all purpose flour
1 egg
3/4 cup Special K
3/4 cup unsweetened coconut flakes
Salt and pepper, to taste
Coconut or vegetable oil, for sautéing (optional)
1. Crush the Special K into bread-crumb-size pieces.
2. Set up three bowls. Place flour in the first bowl, beat the egg in
the second bowl, and mix the crushed Special K and the coconut flakes in the third
bowl. Add a pinch of salt and pepper to the first and third bowls.
3. Pat the shrimp dry, and then dip into the flour, dip into
the egg, and cover in the cereal/coconut mixture.
4. Bake the shrimp at 400 degrees Fahrenheit for 8 minutes, or sauté
them over a medium-high heat in vegetable oil for 2 minutes on
each side. Remove from heat and serve.