Best Bikini Bottom Seaweed Pie Spinach Really From Sponge Bob Recipes

BIKINI BOTTOM SEAWEED PIE (SPINACH REALLY) FROM SPONGE BOB

Steps:

• Preheat oven to 350°F Generously spray a 9- by 13-inch baking pan with cooking spray.
• Place Bisquick in a medium-sized mixing bowl. Stir in the eggs and oil. Mix until the batter is smooth.
• Add the spinach, onion, garlic, oregano, cheese, and salt and pepper. Stir lightly to blend.
• Pour the batter into a baking pan and bake until golden brown and firm, about 30 minutes.
• Pie may be served warm or at room temperature. Cut the pie into squares when you are ready to serve and arrange them on a platter decorated to look like the bottom of the sea. Sprinkle bread crumbs on the bottom of the platter, place seaweed squares on top, and arrange some seashells around the perimeter.

BLUEBERRY BOTTOM PIE

Steps:

• Combine 1 package of pudding mix, 1/4 cup milk, cinnamon and pureed blueberries in a saucepan.
• Cook and stir until mixture comes to a full boil.
• Pour into crust and chill.
• Prepare remaining pudding as for pie (directions are on the box).
• Add 1 tsp lemon rind, cover with plastic wrap, and chill for 1 hour.
• Fold in 1 cup of Cool Whip and spoon over blueberry layer.
• Combine remaining Cool Whip and lemon rind; spoon over filling.
• Chill three hours.

WET-BOTTOM SHOOFLY PIE

Steps:

• To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
• Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

COCONUT-PECAN UPSIDE DOWN CAKE (RICE COOKER)

Steps:

• Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
• Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
• Then mix up the Jiffy cake mix according to the directions on the box.
• Hit cook and 40 minutes later it will be done.
• Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
• Allow it to cool before cutting.

BROWNIE BOTTOM PIE

Steps:

• Heat oven to 350 (325 for glass pie plate).
• Grease bottom and sides of 9 inch pie plate.
• Microwave chocolate and butter in a large microwave bowl for about 2 minutes.
• Stir until chocolate is melted.
• Stir in sugar, eggs, and vanilla.
• Mix in flour, then nuts.
• Spread in pan.
• Bake 25 to 30 minutes.
• Cool.
• Pour milk into a large bowl.
• Add pudding mixes.
• Beat well with wire whisk.
• Let stand 2 minutes.
• Spread over brownie pie.
• Top with Cool Whip or whipped cream.
• Garnish with grated Bakers chocolate.
• Refrigerate until ready to serve.

BACKPACKER BARS

Steps:

• Heat oven to 350ºF. Crush cereal. Mix sugars, butter, vanilla and eggs in large bowl. Stir in flour, cereal, 3/4 cup oats, the baking soda, baking powder and salt. Stir in 3/4 cup of the peanuts and 2/3 cup of the chocolate chips.
• Spread in ungreased rectangular pan, 13x9x2 inches. Sprinkle with remaining 1/4 cup peanuts, remaining 1/3 cup chocolate chips and 2 tablespoons oats.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.