Tasty Thursdays on MomDot

Here are a few yummy recipes that some of our readers submitted! Click on their name to check out their blog and leave them some love! No full meal this week, just several recipes that you can use whenever you feel like it! Have some for our Tasty Thursdays? Send them to us! We will link back to your blog with your recipe

Crispix Snickers Bars
1 16oz Reg. Marshmallows
1 Stick (1/2) Cup Oleo
4 1/2 Snicker Bars, cut up
1- 12 oz Box Crispix
~Grease 9×13 Pan. Heat marshmallows, oleo, and 2 1/2 Snickers bars until melted. Pour over Crispix and mix. Press in pan. Cut last two Snickers and Sprinkle on Top.
By: Jenna

Pfannenkuchen
*This is a German Pancake
1 cup flour
1 1/4 cup milk
5 eggs
4 tablespoons sugar
~Mix together with a wire whisk. The batter will be VERY runny.
~Have a pan preheating on medium heat (or if you don’t want to completely wear yourself, have about 2-3 pans going). Pour a little oil into your pan, take a ladle and put some of the batter into your skillet, swirling it around to cover every inch. Wait a few seconds until the side gets golden brown, flip it, let that side get brown, and you’re done. Continue until all the batter is used up.
~Lay your pfannenkuchen flat, smear about 1-2 tablespoons of applesauce on top, then sprinkle with a little sugar. Roll it up into a tube. Cut, eat, and enjoy.
By: Tina

German Chocolate Caramel Cookie Bars
1 pkg. German Chocolate cake mix
1 -1/2 c. chocolate chips (1 bag)
1 bag caramels (melt in top of double boiler)
1 c. chopped nuts (optional)
1/3 c. evaporated milk
3/4 c. melted butter
~ Combine caramels and 1/3 c. evaporated milk in saucepan and melt. Set aside.
~ Mix by hand: Cake mix, butter, 1/3 c. evaporated mil, and walnuts. Batter will be very thick
~ Bake 350 for 6 minutes. Sprinkle chocolate chips over crust, drizzle caramel over mixture. Spread remaining batter over it (use hands if necessary).
~ Return to oven for 18-10 min. Cool and refrigerate 30 min. to set caramel then cut. Use Swiss Chocolate cake mix. Put cookie sheet underneath pan when baking.
BY: Cindi

Crab Pasta
One cluster of Alaskan crab legs (about four legs)
Pasta (8-16 ounces, depending on the kind you like – I used an 8-ounce bag of Barilla spinach and ricotta tortellini)
One tablespoon olive oil
One small onion, chopped (more or less to taste)
2 tablespoons chopped garlic (more or less to taste)
3 tablespoons butter
White wine (white cooking wine is fine)
Salt
Pepper
Parsley (I used dried)
~Break out crab meat from shells and chop (this only takes about 10-15 minutes). Set aside. Cook pasta according to package directions.
~In a large pan, heat olive oil and saute onions and garlic until onions begin to turn translucent. Add the crab meat and butter to the pan and cook until butter is melted and mixed in. Add enough wine to cover, then add salt and pepper to taste. Add about a tablespoon or so of parsley. Simmer five minutes.
~Drain cooked pasta and add in pan to crab mixture; heat through for a couple of minutes. Top with parmesan, salt and pepper if desired. Makes about four servings.
BY: Sheri

Magic Punch
1 can thawed Orange/Pineapple/Apple juice
1 can thawed Strawberry Breeze juice
Coconut rum
Pineapple rum
Splash of peach schnapps
1 bottle of ginger ale
~Combine all the above into a 1 gallon pitcher or punch bowl. (I estimate the alcohol. more is better, right?). YUM!
BY: Jen