OK, so I haven't even gotten to officially even eat one, but just going by the tasting, I'm already going to say these are hands down, the BEST rice crispy treats I've ever had! They are AMAZING!!!!!!
And, because of the lack of marshmallows, they were a lot less messy to make!
I went ahead and put in a 9x13 pan, so they are super thick...
If you've got a craving for chocolate and peanut butter, RUN to the kitchen and fix these! You won't be disappointed!
I modified this recipe from My Kitchen Cafe...
UPDATE: So I just ate one...and my predictions were right on! We all LOVED it! Definitely the best tasting rice crispy treats I've ever had!!!
Ingredients:
1/2 cup butter (1 stick)
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
8-10 cups rice crispy treats
6 oz chocolate chips
6 oz peanut butter chips
Directions:
1. In large stock pot, melt butter. Add corn syrup and sugar and heat just until boiling. Remove from heat and stir in peanut butter until well blended. Add rice crispies. Press mixture into well greased 9x13 pan.
2. In large microwave safe bowl, combine chocolate chips and peanut butter chips. Heat for 30 second intervals, stirring between each cycle. Spread over rice crispy mixture. Let chocolate set.
Tuesday, February 23, 2010
Monday, February 15, 2010
Apple Salad
I've made this last week. It was surprisingly very good...very refreshing!
So, I made it again! And will be making it quite often, I'm sure!
Got it from a Taste of Home magazine.
Cool thing to note is that even without any lemon juice or anything, it doesn't brown in the fridge overnight. I don't know if it will last longer than that...it doesn't last long in our house!
Apple Salad
Ingredients:
1 granny smith apple, diced
2 red or gala apples, diced
6 Tbsp vanilla yogurt
6 Tbsp whipped cream, whipped
1/4 tsp cinnamon
1/4 cup dried cranberries
1/4 cup chopped walnuts or granola
Directions:
1. In a large bowl, combine whipped whipped cream, yogurt, and cinnamon.
2. Add diced apples and dried cranberries and mix to combine.
3. Divide into individual portions.
4. Sprinkle with walnuts or granola.
Blueberry Crumb Muffins
How about a breakfast recipe to try?! These look scrumtious!
Blueberry Crumb Muffins
from The Family Cookbook
Ingredients:
Flavorless vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
1 ½ cups all-purpose flour
Directions:
1. Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
3. Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Makes 12-15 muffins.
Blueberry Crumb Muffins
from The Family Cookbook
Ingredients:
Flavorless vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
1 ½ cups all-purpose flour
Directions:
1. Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
3. Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Makes 12-15 muffins.
Sweet and Sour Chicken
Another dinner recipe for the week to try from My Kitchen Cafe!
Sweet and Sour Chicken
Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Directions:
1. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
2. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Sweet and Sour Chicken
Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Directions:
1. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
2. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Roasted Parmesan Asparagus
I bought some asparagus the other day that needs to be eaten up asap. So, I'm gonna try this recipe tonight!
Roasted Parmesan Asparagus
from the Barefoot Contessa on Food Network
Ingredients:
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Directions:
1. Preheat the oven to 400 degrees F.
2. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
Roast Pork with Baked Apples
I have all these apples on my counter that I bought to make something for breakfast for the worship team last week, but seeing as we had our second blizzard in 5 days, I didn't get to use them up yet! So, I'm gonna use them for this recipe (from My Kitchen Cafe) tomorrow or Wednesday. Sounds great!
Ingredients:
5 pounds pork tenderloin
1 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon seasoning salt
dash black pepper
1/2 teaspoon rosemary
1 cup water
Baked Apples
4 Granny Smith apples, sliced
1 cup brown sugar
4 tablespoons butter, melted
Directions:
1. Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 degrees for about 30 minutes or until brown, then add 1 cup water. Cover with foil and cook for another 1 1/2 hours at 225 degrees. Pull out of oven and let sit about 10 minutes before slicing (I let mine sit covered in foil up to 30 minutes while I pulled dinner together and it was still nice and hot).
2. To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency. (The gravy was my one problem - I didn't have enough pan juices to make enough gravy so I had to improvise and use some packaged gravy mix. Added to the pan juices it turned out quite good.)
3. To make baked apples, lay apple slices on greased sheet pan. Sprinkle with brown sugar first, then dribble with melted butter. Cook in preheated oven at 325 degrees for about 15 minutes or until brown.
4. Serve pork slices with baked apples and gravy.
Ingredients:
5 pounds pork tenderloin
1 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon seasoning salt
dash black pepper
1/2 teaspoon rosemary
1 cup water
Baked Apples
4 Granny Smith apples, sliced
1 cup brown sugar
4 tablespoons butter, melted
Directions:
1. Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 degrees for about 30 minutes or until brown, then add 1 cup water. Cover with foil and cook for another 1 1/2 hours at 225 degrees. Pull out of oven and let sit about 10 minutes before slicing (I let mine sit covered in foil up to 30 minutes while I pulled dinner together and it was still nice and hot).
2. To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency. (The gravy was my one problem - I didn't have enough pan juices to make enough gravy so I had to improvise and use some packaged gravy mix. Added to the pan juices it turned out quite good.)
3. To make baked apples, lay apple slices on greased sheet pan. Sprinkle with brown sugar first, then dribble with melted butter. Cook in preheated oven at 325 degrees for about 15 minutes or until brown.
4. Serve pork slices with baked apples and gravy.
Cheese Rolls with Buttery Parmesan Crust
So, here's another My Kitchen Cafe recipe that I have to try this week! They look amazing!!!
Ingredients:
**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**
Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
2. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
3. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
4. Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.
Ingredients:
**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**
Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
2. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
3. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
4. Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.
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