Muddy Buddy Pine Cones Recipe By Tasty

Steps:

• To make Crémet d'Anjou, in a microwave-proof ramekin, combine water and gelatin, and mix well. Set aside.
• In a medium bowl, combine cream cheese and sugar with a hand mixer.
• Microwave the gelatin mixture for 30 seconds, mix every 15 seconds. Pour the gelatin mixture into the cream cheese mixture. Add Greek yogurt, lemon juice into cream cheese mixture and whisk until smooth.
• In another bowl, whip heavy cream with a hand mixer until stiff peaks form. Then mix the whipped cream and cream cheese mixture together.
• Lay a layer of kitchen paper into a ramekin. Scoop the mixture into the kitchen paper then twist the top of the paper and tie it with a rubber ring to drain the mixture. Refrigerate for at least 3 hours.
• To make the Panda's face parts, combine chocolate and cereal until they are coated evenly.
• Line the cereal out onto parchment paper and set aside until set.
• To make the berry sauce, in a saucepan over a medium heat, combine mixed berries, sugar, and lemon juice. When the sauce comes to a boil, remove from the heat.
• Put a tablespoon of the sauce on a plate. Remove kitchen paper from harden cheese and place next to sauce.
• Make up the panda's face with chocolate coated cereal and leftover chocolate.
• Enjoy!

Steps:

• In a large bowl, add butter and marshmallow. Microwave for 2 minutes. Stir at 1 minute.
• Add the cereal and stir until the marshmallow evenly coats the cereal.
• Using a ice cream scoop, form treats into balls.
• Take a wafer cone and dip it in melted chocolate and then immediately sprinkle anything you desire.
• Place the rice krispy balls into the cone.
• Enjoy!

Steps:

• Make the Blueberry Ricotta Cake: In a large, microwave-safe mug, whisk together the ricotta cheese, maple syrup, melted butter, milk, and egg until smooth. Add the flour, baking powder, and salt and stir with a small rubber spatula to combine. Fold in the blueberries.
• Cover the mug and microwave on high power for 3-4 minutes, until the batter is cooked through.
• Make the streusel topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the butter and use your fingertips to pinch into the dry ingredients until evenly combined. Sprinkle the streusel over the mug cake.
• Microwave uncovered for 60-90 seconds, until the topping is cooked through. Let the cake sit for 1 minute, then garnish with more blueberries and dust with powdered sugar, if desired, and serve.
• Make the Chicken Quesadilla: Place the tortillas on a microwave-safe plate and microwave for 1 minute, until slightly crispy. Let cool while you microwave the chicken mixture; they will dry out a bit.
• In a medium microwave-safe bowl, mix together the chicken, bell pepper, and taco seasoning until evenly combined. Microwave for 1-2 minutes, until the peppers have softened.
• Spread the chicken mixture evenly on one tortilla, sprinkle evenly with the cheese, then top with the remaining tortilla. Microwave for 30-60 seconds, until the cheese is melted. Slice and serve immediately.
• Make the Meal-Prep Lasagna: In a small bowl, mix together the ricotta, spinach, 1 tablespoon of Parmesan, the salt, and black pepper.
• Spread a layer of marinara sauce on the bottom of a glass container. Arrange a layer of lasagna noodles on top. Cover the noodles with a layer of the ricotta mixture, then some of the mozzarella. Repeat to make more layers, topping the final layer of noodles with more marinara sauce, the remaining mozzarella, and the remaining tablespoon of Parmesan cheese.
• Place the lid on top of the container, but do not seal it closed. Microwave for 7 minutes, or until the cheese is melted through. Remove from the microwave carefully, the container will be hot! Serve immediately, or let the lasagna cool and refrigerate for up to 5 days.
• Make the Cheesecake: Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides with the melted butter. Add the graham cracker crumbs to the ramekin with the melted butter and mix well. Use a spoon to press the crumbs evenly against the bottom of the dish.
• In a small bowl, stir together the cream cheese, sugar, and vanilla until no lumps remain. Spread the filling on top of the graham cracker crust.
• Microwave the cheesecake on half-power in 45-second increments for 4 minutes total, making sure the filling does not bubble over the sides of the ramekin. Remove the cheesecake from the microwave and chill in the freezer for at least 30 minutes, until completely cool to the touch.
• With a knife, loosen the edges of the cheesecake, then invert onto a plate, or leave in the ramekin, and top with the raspberries before serving.
• Enjoy!

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!