Chicken fijatas for dinner

Crunch-a-Bunch Cupcakes For your next party, turn these classic family-favorite cereal snacks into festive cupcakes. Prep Time: 20 min Total Time: 40 min Servings: 12 3 tablespoons butter or margarine 1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows 2 teaspoons vanilla 1/2 teaspoon strawberry extract 6 cups Kellogg's® Rice Krispies® cereal Canned frosting or decorating gel Assorted sprinkles and candies 1. Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside. 2. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract. 3. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated 4. Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded. 5. Decorate with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. Remove from refrigerator one hour before serving. NOTE: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Kid-friendly Kitchen Tips: Children of all ages should have an adult assistant with them at all times when cooking. 1. Chefs, 7 and older, will try their hand at mixing the melted marshmallows and Kellogg's Rice Krispies cereal together. 2. Younger chefs will have fun "patting" their treats into the muffin cups. 3. Everyone will enjoy frosting and decorating the cupcakes.

Halloween cake Preparation time 30 mins to 1 hour Cooking time 30 mins to 1 hour Serves Serves 10 Ingredients For the cake 250g/9oz butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract 200g/7oz self-raising flour 50g/2oz cocoa powder For the ginger biscuit tombstones 350g plain flour ½ tsp ground ginger 1 tsp bicarbonate of soda 100g/3½oz butter, cut into cubes 175g/6oz light soft brown sugar 4 tbsp golden syrup 1 free-range egg, lightly beaten For the decoration white icing (such as royal icing), for decorating the biscuits 125g/4½oz butter, softened 250g/9oz icing sugar 2 tbsp cocoa powder 1 tbsp milk ½ pack Oreo cookies or bourbon biscuits 1 pack chocolate sticks (such as Matchmakers) halloween sweets Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment. Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg. Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated. Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon. Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes. Pre-heat the oven to 180C/350F/gas 4. Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits. Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing. For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy. Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps and bumps will make it more mud-like. Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence. Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets.

About This Page Hello everyone my name is James Anderson I am a talented 14 year old with autism I created this page to show my passion for cooking and preparing all kinds of food I will be posting pictures -recipes and more Thank You James Anderson