Cake mix waffles

Cake Mix Pumpkin Waffles

1 box of yellow cake mix (or your choice)

3 eggs

1 cup water

1/3 cup oil

1/3 cup pumpkin puree

2 tsp cinnamon

2 tsp of pumpkin spice

Directions:

Heat your waffle iron. Combine the eggs, oil and water in a blender (its fine to whisk on your own too, the blender is just easier). Add the pumpkin puree and blend for a few more seconds. In a mixing bowl whisk the cake mix, cinnamon and pumpkin spice and then combine and blend ingredients until there are no more lumps. Spray the waffle iron with cooking spray (you should only have to do this once for the whole batch), add about a half of a cup of waffle batter and close until cooked.

****These won’t be quite as crispy on the outside as traditional waffles but their fluffy interior and killer flavor more than makes up for it!

Only 30 mins to Fresh Baked Rolls!

30 Minute Garlic Knots

 

Ingredients

Garlic Knots

• 1/4 c. butter
• 1 c. milk
• 2 T. instant yeast
• 1 T. honey
• 1/2 tsp. salt
• 1 large egg
• 3 – 3 ½ c. all-purpose flour

Garlic Butter

• 2 T. butter
• 2 cloves garlic, minced
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 3-4 T. grated Parmesan or Romano cheese (optional)

Instructions

1. Preheat oven to 400 F. Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
2. In a small saucepan, melt butter.
3. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
6. Add salt and egg, and stir until combined.
7. Stir in 2 ½ cups of flour.
8. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
9. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
10. With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
11. Cover, and let dough rest for 10 minutes.
12. Bake for about 9-12 minutes, or until lightly golden brown.
13. While the knots are baking, prepare the garlic butter.
14. In a small bowl, stir together ingredients for garlic butter.
15. After removing the rolls from the oven, brush with garlic butter, and enjoy!
16. ****If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. Let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

Pumpkin Sugar Cookies

Soft Glazed Pumpkin Sugar Cookies

The perfect sugar cookie for Fall! Sweet, spicy and soft!

Yield: 3-4 dozen  Prep Time: 20 minutes  Cook Time: 8 minutes  Total Time: 28 minutes 

Ingredients:

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth.

Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

Pictures of our creations: Pizza Puffs

I told the kids, " to get creative and add different ingredients". Make all veggie pizza puffs, make them larger and make a salad to go with it for a perfect dinner. I also teach the kids on how to make every dish we make throughout the trimester healthier. I told them they could use oat flour or whole wheat flour instead of all purpose flour. They can also choose turkey pepperoni as well as turkey sausage. 

Pepperoni Pizza Puffs

Pizza Puffs

Ingredients

• 1 package of turkey pepperoni, diced (about 2 cups) or turkey sausage
• 3/4 cup all-purpose flour
• 1/2 teaspoon of red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1 egg, lightly beaten
• 3/4 cup milk
• 3/4 teaspoon baking powder
• 1/2 teaspoon garlic powder or two cloves of minced fresh garlic
• 1 tablespoon dried oregano leaves or Italian seasonings 
• A pinch of salt
• pepper to taste
• Pizza sauce or marinara, for serving (optional)

Preparation

In a large bowl, whisk together the flour, baking powder, garlic powder, oregano/Italian seasonings, salt and pepper. Whisk in the lightly beaten egg and milk. Add the mozzarella and pepperoni; combine well. Let stand for 5-10 minutes. 

Preheat the oven to 375°F. Grease a mini muffin pan with canola oil or cooking spray. Divide the batter evenly between the muffin cups. Bake until puffed and golden, about 25-30 minutes. Serve with your favorite type of sauce for dipping. 

Note: you can make any combination pizza puff. You can add pineapple and Canadian ham, all veggies for a garden supreme pizza etc. 

Baked Cinnamon Sugar Pumpkin Donuts

School Morning Quiche

School Morning Quiche

School Morning Quiche 

Crustless or with a Crust 

Meatless or use Turkey Sausage 

Ingredients

• 6 large eggs
• 1/4 cup half and half (may also use heavy cream or milk-you may also use almond milk for more protein)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried parsley
• 1/3 cup grated parmesan cheese
• 1 1/2 cup shredded cheddar cheese
• 6 turkey sausage links or sliced turkey bacon, cooked and crumbled
• Sliced Bread for crust

Instructions

1. In a large bowl, whisk together the eggs, half and half, garlic, pepper, parsley and parmesan cheese. Add cheddar and turkey sausage or turkey bacon, mixing until fully combined.
2. Spray a cupcake (muffin) tin with non-stick spray. Using a slice of bread and cookie cutter, make a round circle, flatten with a rolling pin and place the bread in the muffin tin. This will be the crust. Scoop about 1/4 cup mixture into each muffin cavity. Fills about 10 spots. Bake in a 375 degree oven for 20-25 minutes. Remove, cool 5 minutes in pan, and remove from pan. Serve immediately or FREEZE for later use.

Notes

Recipe easily doubles. Add spinach and veggies instead of bacon if desired. Using a slice of bread and cookie cutter, make a round circle and place it in the muffin tin to make a crust.  If you freeze them, place in a ziplock bag and microwave for 30 seconds.

Maple, Bacon, Pancake Bites

• 3 cups all-purpose flour
• ¼ cup sugar
• ½ tsp. salt
• 1 Tbs. baking powder
• 2½ cups milk
• 1 Tbs. white vinegar
• 2 tsp. vanilla extract
• 2 eggs
• ½ stick butter, melted

For the icing:

• ½ cup cream cheese, softened
• 1 cup confectioners sugar
• ¼ cup real maple syrup
• Pinch of salt

For the topping:

• 1 pound bacon, cooked crisp and finely chopped
• Real maple syrup

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder. Mix and set aside.
3. In a small bowl, combine the milk and vinegar. Stir and let sit for 1 minute. Whisk in the vanilla, eggs, and butter.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Grease or spray two mini muffin baking pans. Fill cups ⅔ full.
6. Bake for 9-12 minutes or until lightly golden brown on top.
7. While the muffins are baking, in a small bowl, whisk the cream cheese, sugar, and maple syrup until nice and smooth.
8. Once the muffins are cool enough to handle, dip the tops into the icing and then the chopped bacon. Serve warm with additional real maple syrup! Enjoy!!

Pictures of the Smore's Cupcakes

The kids loved these so much!!!

Homemade Ice Cream in a Baggie

Single serving Ice Cream in a Baggie

Ingredients 

1/2 cup Half n Half

1/2 teaspoon vanilla

1 1/2 Tablespoon of sugar 

6 Tablespoons of salt (or more)

Gallon Size Baggie filled half to 3/4 full of ice

1 quart size Baggie 

Directions:

Put the milk, vanilla and sugar in a quart Baggie and close it. Shake so all ingredients are mixed well. 

Pour salt (the more the better) over the ice in the gallon size Baggie.

Put the smaller bag inside the largest bag and close it. Shake, shake, shake for about 10 minutes or until the liquid starts to thicken. 

Add some sprinkles and eat it up! 

S'mores Cupcakes Week #8

Ingredients

Crust

1 1/4 cup graham cracker crumbs

5 tbsp butter, melted

5 tbsp sugar

Chocolate Cupcakes

1 cup flour

1 cup sugar

1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup buttermilk

1/2 cup vegetable oil

3/4 tsp vanilla

1/2 cup boiling water

Marshmallow Frosting

4 eggs whites

1 cup sugar

1/2 tsp cream of tarter

chocolate sauce 

graham cracker crumbs

Instructions

1. Heat oven to 325 degrees.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the icing. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water.

12. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Ice cupcakes and top with chocolate sauce and graham cracker crumbs, if desired.

Banana Blondies Recipe Week #7

Banana Blondies

Ingredients

Blondies

• ½ cup butter, melted and if desired browned
• 1 cup light brown sugar
• 1 egg
• 1½ tsp vanilla
• ¼ tsp salt
• 1 cup flour
• ½ cup mashed banana (1 medium banana)

Brown Sugar Frosting

• ¼ cup butter
• ½ cup light brown sugar
• 2 Tbsp milk
• 1 cup powdered sugar

Instructions

Blondies

1. Preheat oven to 350°. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside
2. In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.
3. Bake for 25-30 minutes until center is set.
4. Transfer pan to wire rack to cool.
5. Frost the blondies when they are mostly cooled.

Brown Sugar Frosting

1. In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.
2. Stir in powdered sugar with a whisk.
3. Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

Notes

If you choose to brown the butter, melt butter in saucepan and continue cooking, once it's melted by swirling the butter in the pan until butter reaches a deep golden brown color. 

Crepes with Homemade Lemon Curd Week 6

Never Fail Lemon Curd

• 6 tablespoons soft butter
• 1 cup sugar
• 2 large eggs + 2 egg yolks
• 2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in stand mixer on medium speed for about 2 minutes, until light and fluffy.  Add eggs, one at a time while mixing on low speed, then add yolks.  Continue to beat on low for another minute or two. mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated.  Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.

Transfer the lemon curd to a medium sized saucepan and place over low heat.  Stir until the mixture is heated through and no longer has a curdled appearance.  Increase the heat to medium and stir constantly for the next 12 minutes until thickened.  Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd.  This will prevent it forming a skin on top. Once cool decant to storage container of your choice.  This keeps about a week in the fridge, it also freezes well.

How to Make Sweet Crepes

Ingredients:

2 large eggs

1 teaspoon sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 cups flour

1 and ½ cups milk

1 cup water (add additional 1/2 cup water if needed)

Cooking spray for greasing the frying pan

Mini Mexican Pizzas-Week 5

Mini Mexican Pizzas

Ingredients:

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles

1 cup Lean ground turkey, cooked or lean ground beef or 1 cup Morning Star Meatless Crumbles)

1/2 cup Salsa of choice

2 tsp Dry taco seasoning

1/2 cup Low fat refried beans

1/2 cup Low fat shredded Mexican blend or 2% cheddar cheese

**Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes, green onions etc.

Directions:

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!) Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined. Scoop 1/8th cup of meat mixture into each mini cupcake. Top with shredded cheese and olives if desired.

Bake mini Mexican pizzas in pre-heated oven for 12-15 minutes, or until the cheese has melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizzas should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, shredded lettuce and cilantro as a garnish.This recipe is great as an appetizer. You could also use larger cupcake pans and make them bigger. Make it a meal and add a side salad.

Enjoy

Week #3 Picture of our Strawberry Shortcake

This week the kids were introduced to a microplane zester. They learned how to grate any type of citrus fruit by rotating the fruit and only grating the peel to remove the zest. They also learned what the zest adds to a recipe (the natural oils in the zest, flavors our recipe of choice). The kids also used a strawberry plucker to remove the stem out of the berries. They were taught that using an egg slicer to slice strawberries allows them to cut uniform slices while having fun.

Fresh Strawberry Shortcake Recipe

Strawberry Shortcakes

For the Biscuits:

1 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon orange zest
4 ounces (1/2 of a 8 oz. package) cream cheese, cut in cubes
1/3 cup milk
1 tablespoon milk for brushing the tops
For the Strawberries:

1 1/2 lbs. of fresh strawberries, hulled and sliced
1/3 cup sugar
For the Whipped Cream:

1 cup whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar

Preheat oven to 425.

Mix flour, sugar, baking powder, and orange zest in a large bowl.
Add in the cream cheese and mash it with a fork until mixture resembles coarse crumbs.

Stir in 1/3 cup of milk and form a dough.
Flour hands and divide the dough into 8 balls.
Place the dough balls 3 inches apart on a greased baking sheet or silpat.

With a glass flatten the dough balls to 1/2 inch thickness and brush the tops with milk and sprinkle a bit of sugar on top.
Bake 12 to 15 minutes or until golden brown.
Take out the biscuits and allow them to cool down to room temperature.

In the meantime prepare the strawberries.

Once you have cleaned and sliced them, take 1/3 of the strawberries and mash them with a potato masher.

Add in the rest of the strawberries and pour in the sugar.
Set aside for at least 20 minutes.

Meanwhile prepare the whipped cream by combining together the whipping cream, vanilla, and sugar.
Cover and chill in the refrigerator for 30 minutes.
When chilled, beat the mixture until stiff peaks form.

Assemble the shortcakes by cutting the biscuits in half.
Place a tablespoon of the strawberry mixture on the bottom half of the biscuit and top with whipped cream.
Cover with the top half of the biscuit, and top it with whipped cream and a few more strawberries.
Serve immediately or put the cakes in the refrigerator until ready to use.

Week #2 Picture of our Fresh Tortilla

The kids had so much fun learning how to make fresh tortillas! They learned the difference between all purpose flour and bread flour. They were taught how to knead the dough and roll out a tortilla. Each kiddo made a Quesadilla with their fresh tortilla.

Fresh Homemade Flour Tortillas Recipe

Flour Tortillas made with Butter NOT Lard or Shortening. We made Homemade Quesadillas with our fresh tortillas.

Ingredients

• 1½ cups all purpose flour
• 1 cup bread flour
• 2½ tsp baking powder
• 1¼ tsp fine sea salt
• ½ cup salted butter (at room temp)
• 1 cup hot water

Instructions

1. Sift together the all purpose flour, bread flour, baking powder and sea salt into a large bowl. Add the butter to the bowl and using your hands mix the butter into the flour mixture until the mixture resembles course crumbs. Slowly pour the hot water into the crumble mixture and stir together until the mixture become moist and sticks to itself, forming a ball shape. Knead the dough for 3-5 minutes or until the dough can hold its shape better and is less sticky.
2. Cover bowl with tea towel and let rest for 1 hour.
3. After dough has rested, break the dough into 14-16 smaller balls. Cover the balls and let rest an additional 30 minutes.
4. Preheat a large skillet over medium-high heat. Using a well floured rolling pin, take a ball of dough and roll out to a thin round circle, or whatever shape you can manage. Try to roll the tortilla as thin as you can. Carefully place tortilla on hot skillet. Cook for 30-40 seconds or until bubbly and golden. Flip and cook the other side until nice and golden. Repeat with remaining dough balls.
5. Wrap the cooked tortilla in a clean tea towel until ready to eat.
6. Eat right away or once completely cool you can reheat by wrapping tortillas in a damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in the oven.

Welcome to Cooking Class-Spring 2015

Hello Parents & Students,

Welcome to Cooking and Baking Class for Kids! I hope you are looking forward to a fun experience for your child, as much as I am. The students will learn the difference between measuring with a teaspoon and tablespoon, as well as how to measure liquids. This is a “hands” on class. I will be instructing, supervising and involved in every step of the preparation of the recipes.

Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com

For my class to be successful it is very important that every student is a good listener. If a student is misbehaving inappropriately he or she will not be permitted to participate in class that day. An email to the parent will follow. If the behavior continues I will drop the student from the Cooking and Baking Elective Class.  I must keep the safety of all the children in mind. It is a privilege to be in any Elective Class.

***PLEASE NOTE*** The cost of the class differs by day. The reason the class differs in pricing is due to Holidays and Extended Days. Payment is due the week of 4/6/15.  Monday and Thursday the cost is $65, Tuesday and Wednesday the cost is $75. Please make your check payable directly to Esmeralda Williams, cash is also accepted.

 I don’t foresee having to cancel any classes but in the event that we do, we will notify you via a phone call/email.

Recipes are available on our cooking blog website. Students with your parents’ consent; please visit our cooking/baking blog for ALL recipes and class lessons. www.ilcscookingelective.blogspot.com

Thank you,

Esmeralda Williams

805 201 5865

ilcscookingelective@gmail.com

New York Style Crumb Cake Week #10

Crumb Cake

Ingredients

Crumb Topping:

• 8 tablespoons unsalted butter, melted
• ⅓ cup sugar
• ⅓ cup packed dark brown sugar
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1¾ cups cake flour
• 
  
• NEW YORK STYLE CRUMB CAKE Recipe:

• 
  
• 1¼ cups cake flour
• ½ cup granulated sugar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, cut into 6 pieces and softened
• ⅓ cup buttermilk
• 1 large egg plus 1 large yolk
• 1 teaspoon vanilla extract
• confectioner's sugar for dusting

Instructions

1. Preheat oven to 325 degrees. Line 8 inch square baking pan with foil. Place 2 long sheets of foil, criss crossing to make a sling leaving extra foil to hang over edges. Push foil into corners and sides, making completely smooth.

For topping

1. Whisk melted butter, granulated sugar, brown sugar, cinnamon and salt together in a medium bowl to combine. Add flour and salt with wooden spoon until it resembles thick dough. Set aside to cool and make cake batter.

For cake:

1. Using a stand mixer, mix flour, sugar, baking soda, and salt on low speed just until combined. With mixer running, add softened butter 1 piece at a time. Continue beating until mixture is moist crumbs and well blended, about 1 to 2 minutes. Add buttermilk, egg, yolk and vanilla. Beat on medium speed until light and fluffy, about 1 minute. Scrape down bowl as necessary.
2. Transfer batter to foil lined pan. Using spatula to spread out evenly. Break apart crumb topping in pieces over batter. Top evenly. Bake until crumbs are golden and toothpick inserted comes out clean, about 35-40 minutes. Let cool on wire rack for 30 minutes. Remove from pan and dust with confectioner's sugar.

Baked Creamy Chicken Taquitos- Week #9

Creamy Chicken Taquitos

3 ounces cream cheese, softened

1/4 cup salsa

1 tablespoon lime juice

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

2 cloves of garlic, minced

3 tablespoons chopped cilantro

2 tablespoons chopped green onions

2 cups shredded chicken

1 cup shredded Mexican cheese blend

small flour tortillas (if you use larger ones, cut in half)

cooking spray

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese. Mix until well combined.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 seconds) or place the tortillas in a gallon size Ziploc bag.

Spoon approximately 3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the Taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Red Velvet Valentine Chex Mix Week #8

RED VELVET VALENTINE CHEX MIX 

Ingredients:
5 cups Corn Chex Cereal
6 oz. almond bark
2 oz. or 1/4 cup semi-sweet chocolate chips
2 tbsp. milk
2 oz. cream cheese, softened
1 cup red velvet cake mix
1/2 cup confectioner’s sugar

Directions:
Cover a baking sheet with parchment paper, set aside.

In a large bowl, add chex cereal, set aside.

In a gallon ziploc bag add cake mix and confectioner’s sugar.  Seal and shake to combine. Set aside.

In a medium sized bowl, add almond bark and chocolate chips.  Heat in microwave in 20 second increments, stirring in between each time, until melted and smooth.

Once chocolate has melted, add the cream cheese and milk to the chocolate mixture and stir to combine.  Immediately pour chocolate over the chex cereal and gently stir to coat fully.

Transfer chocolate coated chex into the ziploc bag with the confectioner’s sugar mixture.  Seal bag and shake well until ceral is fully coated.  If necessary, add a couple more tbsp. confectioner’s sugar.

Pour coated cereal out onto the prepared baking sheet and let set until cool.

If cereal doesn’t have that red tint you are looking for, bake it in a 350 degree oven for 2 to 3 minutes and that will help the color come out.  Let cool and store in an airtight container in the refrigerator.