Our 54 Most-Comforting Casserole Recipes

This is very similar to a recipe someone else has on the Internet, almost identical, which I made. I was making them for hunting, and wasn't so concerned with the potential for a 20 year shelf life, a month is plenty, so I altered it, adding 1/4 cup extra dark cocoa powder, using raspberry jello, and added a cup of dried cranberries. I baked them in a toaster oven, on a tray that fits, and got 18 bars all about the size shown, about 5/8" to 3/4" thick. They were awesome, but a bit too sweet for my taste. I just made another batch, using only half a cup of white sugar, lemon jello, and rather than fart around incrementally adding water, I simply used 3/4 of a cup, along with with a tablespoon of lemon extract, and half a teaspoon of ground, dried rosemary added to the liquid. I used that much liquid because the recipe I sort of followed called for 4 tablespoons of water with "up to" another 7, and I ended up using that much. There's 4 tablespoons in 1/4 cup, so what I added last time was barely over that "7 more", and made it more workable. Baking 45 minutes longer removes enough of the moisture and at this low temp you aren't hurting the nutritional value one bit. The most recent batch also had a tablespoon of salt added, as well as the cup of dried cranberries, and 3/4 cup salted roasted pumpkin seeds, and 1/2 cup roasted unsalted sunflower seeds added into the mix. While not excessively salty, I wouldn't have added the tablespoon of salt had I remembered the pumpkin seeds were salted, but such is life. Hindsight is always 20/20. Next time I'll adjust for just a little less salt, but as I said, they aren't "salty", I just don't eat that much salt. Personal preference. I also cut them a little larger this time before baking, getting only 15, but they are certainly delicious and packed with energy and nutrition to nibble on in a tree stand. The picture is the raspberry/chocolate version.

Hey y’all this ice cream is really the best! I did tweak it a bit because my daughter is such a sweet tooth! It wasn’t much all I did was added a bit more vanilla and just a tiny bit of sugar.

I tried this recipe with our breadmaker and it still turned out dark brown with a hard outer crust. I set the breadmaker on 1.5lb light setting and still hard bread.