Totally Nachrageous! The Recipes

1 box original graham crackers 

1 cup animal crackers 

1 apple, cored and thinly sliced (Cosmic Crisp is a fav) 

5 thinly sliced strawberries 

10 fudge stripe cookies 

1 ½ cups mini marshmallows 

½ cup trail mix (we used mini chocolate chips, butterscotch chips and coconut) 

1 cup Lucky Charms- Finn’s fav (Use your fav!) 

1 package prepared vanilla pudding 

1 package prepared pistachio pudding 

1 small tub of Cool Whip 

¼ cup rainbow sprinkles (or more if you like) 

1. Separate graham crackers and layer on a lined baking sheet 
2. Evenly distribute your graham crackers 
3. Add your apple slices and strawberries 
4. Break your fudge stripe cookies in half and create a border with them on your sheet pan
5. Sprinkle your marshmallows and trail mix 
6. Evenly distribute your Lucky Charms or your favorite cereal
7. Dollop your vanilla and pistachio pudding down the center 
8. Add your Cool Whip 
9. Shake your rainbow sprinkle over the Cool Whip 
10. Serve immediately and enjoy! 

1 Bag (12 ounces) blue corn tortilla chips

2 cups shredded Cheddar cheese 

8 eggs scrambled 

2 cups shredded pepper jack cheese

8 slices bacon or turkey bacon (chopped) 

8 patties cooked sausage or turkey sausage (chopped) 

1 cup pico de gallo 

1 small can sliced ripe black olives 

1 sliced jalapeno

½ cup Diced white onion

1 cup sliced red, yellow and orange bell peppers 

2 cups guacamole

1 container of sour cream  

1. Preheat oven to 350 degrees
2. Make your scrambled eggs (I like to add a dash of cayenne pepper)
3. Spread the tortilla chips on a sheet pan in a single layer 
4. Evenly spread half of the shredded cheddar cheese and half of the pepper jack on all chips 
5. Evenly spread your scrambled eggs on chips 
6. Evenly spread your cooked ground meat on all chips 
7. Distribute diced onion and sliced peppers 
8. Evenly spread the rest of your cheeses 
9. Distribute sliced black olives and jalapenos
10. Bake for 15 - 20 minutes at 350 degrees or until cheese is melted 
11. Remove from oven and place on potholders 
12. Distribute pico de gallo 
13. Add dollops of guacamole and sour cream using a piping bag 
14. Serve hot and with hot sauce on the side if you like spice 

Sheet Pan Pancakes:

4 cups Bisquick pancake mix 

4 large eggs 

2 cups whole milk

1 large apple (I recommend Granny Smith or Honeycrisp) 

1 teaspoon of cinnamon 

2 tablespoons melted butter (optional) 

Icing:

1 cup confectioners’ sugar, sifted (sift after measuring)

2–3 Tablespoons milk or heavy cream

1/2 teaspoon pure vanilla extract

Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar. If not using right away, cover and store icing in the refrigerator for up to 2 days.

1. Make your pancake batter, add your peeled diced  apple and cinnamon and let it sit for five minutes 
2. Spray your baking sheet with baking spray 
3. Preheat oven to 425 degrees 
4. Pour pancake batter in an even layer into a deep baking sheet 
5. Bake for 15 minutes 
6. Optional- brush with some melted butter 
7. Let slightly cool and use triangle cookie cutters to make your pancake triangles. 
8. Make a large mound of your triangles on a serving platter and then top with icing or get wild with some ice cream on top. 
9. Enjoy!