Rice Crispy Treats using Rice Chex

HAPPY NEW YEAR FRIENDS!

I hope everyone had a fun and safe New Year's Eve celebration.  I can't believe the holiday season has come to an end!  However, that's a good thing for a girl with little self control around Chex Mix and sugary treats {giggles}.  

We spent the holiday visiting our families.  Which means eating and eating and eating!  We have all our favorite restaurants to go to.  My parents picked up dozens of our favorite cookies from Merrit's Bakery.  Lisa, Carroll, and I spent lot's of time in the kitchen making goodies. And of course I took home some new recipes to try.  And that doesn't even take into account the fantastic Christmas Eve dinner or the replay of Thanksgiving for Christmas Day dinner.  It was a food fest!  Right now I practically need to jump off the roof of the house and then lay down and hold my breath to get into my jeans.  


Here is one of the reasons my jeans are so tight.  The first restaurant we usually hit when we go home is Murphy's Steakhouse.  Murphy's for short.  A complete heart attack on a plate, but pure deliciousness!  If I had to choose my last meal this would be it.


I only order a salad to get this garlic dressing.  It's out of this world.  

I like it best on a cracker :-).

And this my friends is Murphy's Hot Hamburger.  With grilled onions and gravy over all!  This gravy is addictive!!

They start with toasted white bread slices, then layer on a hamburger patty, grilled onions,  fresh cut fries, and the best brown gravy you'll get anywhere in the world.  Yummmo!!

This place has been around for ever, and has not changed at all except for a little freshening up inside.  If you ever find yourself close to Bartlesville, OK you MUST stop here! 

Ok, enough rambling about Murphy's.  


So I've been cleaning out the fridge and the pantry to get ready for Monday.  What's Monday you ask?  Monday is the day I go back to eating more sensibly.  It's the day I get back to a regular exercise routine.  It's the first Monday of the New Year.  I can feel it in my bones, 2011 is going to be awesome!  

So when I was cleaning out the pantry I saw that I had left over Rice Chex cereal and marshmallows.  What can I make with these ingredients to finish them off?  I wonder if I could make Rice Crispy Treats?  Yes, I can.  They turned out even better that Rice Crispy Treats!   You know how traditional Rice Crispy Treats get hard after the first day?  Well these stayed soft for 3 days (there were no more left to eat at this point).  I couldn't believe it!  Gary even asked that I make Rice Crispy Treats like this from now on.  

Next time you make Rice Crispy Treats try this variation.  It's delicious!

PRINTABLE RECIPE

Here's what you'll need:

1 - 12.8 box of Rice Chex Cereal

1 - 10 ounce bag of miniature marshmallows

4 tablespoons of butter

In a large microwave safe bowl melt the butter. 


When melted add the marshmallows and stir to coat. 


Put bowl back in the microwave for about 2 minutes and melt the marshmallows.  Take the bowl out and stir mixture until smooth. 


Add in the Chex cereal and stir to coat.  Pour mixture into a greased 9x13 pan.  Let stand until set.  


Cut into squares and devour!

Pretzel Rolo Thingies

November 7, 2010 - Thanks Jerri for featuring this recipe on your blog!

Several months back at my neighborhood bingo get together these goodies magically appeared in my life.  Jessica, the host of the month, made them.  As I was drooling over them she said the magic words "oh these are sooo easy".  Love that!  It's just a pretzel with a rolo candy and pecan on top.  That's it!  I couldn't believe it.  In my delirium of the salty/sweet taste explosion I would have never guessed the chocolate caramel goodness was a rolo!  Genius!!!!  A super easy turtle!


In honor of Halloween I made up a batch using pecans and candy corn.  They were both equally as yummy!


PRINTABLE RECIPE
Here's what you'll need:
Small pretzel squares
Rolo Candies
Pecans
Candy Corn


Preheat oven to 350


Place pretzel squares on a baking sheet lined with parchment paper.  Unroll the Rolo candies and place one on top of each pretzel.

Bake in the oven for 3 to 5 minutes.  Just until the chocolate starts to become glossy.  


Take out and place pecans and candy corns on top.  Push down the pecans/candy corn to smoosh the Rolo.

Eat while warm and gooey or let sit until the chocolate firms back up.  After eating a few warm (pure heaven :-) ) I popped mine in the refrigerator for a few minutes to speed the cooling process along.  If you like Turtle candies I promise you will love these!

Quote of the Day

Be curious always! For knowledge will not acquire you; you must acquire it. ~Susie Back

Submit your favorite quote here.

Cheers,

Shannon

Contributing post at:
Foodie Friday

Cupa Cupa Cupa

Cupa Cupa Cupa ..... what?  Is it a cobbler, a buckle, a cake?  You decide.  What I know for sure is this is the fastest, easiest, most delicious dessert!  The name Cupa Cupa Cupa comes from having 1 cup each of sugar, flour, and milk.  Get it?  Cupa (sugar) Cupa (flour) Cupa (milk)?  Personally I think I'll remember the recipe by saying Cupa, Cupa, Cupa, Stick (of butter), LOL.  Make it your own by using your favorite fruit.  Raspberries, blueberries, peaches whatever your heart desires?  Thank you Pioneer Woman for sharing this recipe.  It will stay in my family recipe collection forever!  I bet it will become one of your favorites too.


PRINTABLE RECIPE
Ingredients
1 c Sugar (plus 1/4 c for sprinkling over the top)
1 c Self Rising Flour
1 c Milk
1 stick of butter
2 c Blackberries (use any fresh or thawed frozen fruit you like)


Preheat oven to 350 and grease an 8x8 baking dish.  Rinse and dry the blackberries if fresh.  If frozen follow the thawing directions on the bag.  Combine sugar, flour, and milk in a bowl.  Mix well.  Melt the butter in the microwave, let cool for a minute, and then add to the batter.  Stir together and pour into the baking dish.  Place fruit on top of the batter and sprinkle about 1/4 c sugar over the top.   Pop it in the oven for 1 hour and let the magic happen.  The batter will puff up all around the gooey fruit.  At about 50 minutes I take it out of the oven and sprinkle 1 tsp sugar over the top and pop it back in the oven for the last 10 minutes.  


Whip up some fresh whipped cream for the top!!!!


Que the angels for glorious singing ;-).


To-da-loo,
Shannon


This post is a contributing link at:
Tuesday's at the Table
Tasty Tuesday
Stop by and see what other people brought!

Mini Orange Chocolate Chunk Cake

Orange and chocolate is a fantastic combination!  When I first heard of the two being combined it sounded so odd to me.  Why?  I don't know.  What I do know is EVERYTHING tastes better with chocolate.  So when my sister in law gave me a piece of her chocolate orange one Christmas, you know, the ball of chocolate you whack on the counter I obliged.  Oh My! My life has not been the same since.  When I see recipes with the combination of orange and chocolate my mouth waters.


So I was on the elliptical machine getting in a work out one day and there was nothing entertaining on TV.  So I flipped over to the Food Network channel.  (Funny, right?)  And there was Ina Garten making the most delicious cake.  There I was burning calories, salivating, and plotting when I could make this delicious concoction.  Well the occasion finally presented itself.  We had dinner guests last weekend and they were in for a treat.  


Ready, here we go!

PRINTABLE RECIPE
Mini Orange Chocolate Chunk Cake
inspired by Ina Garten


The List of Ingredients
1/4 lb unsalted butter at room temperature
1 c sugar
2 extra large eggs at room temperature
1/8 c grated orange zest (2 large oranges)
1 1/2 c all purpose flour plus 1 Tbsp
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/4 c freshly squeezed orange juice
3 oz buttermilk at room temperature
1 tsp pure vanilla extract
1 c. good semisweet chocolate chunks


For the Syrup
1/4 c sugar
1/4 c. freshly squeezed orange juice


For the Ganache 
4 oz good semisweet chocolate chips
1/4 c heavy cream
a small pinch up to 1/2 tsp (if you really like coffee flavor) of instant coffee granules.   If you hate coffee just leave it out.


Preheat the oven to 350.  Grease and flour (I used Bakers Joy spray) 6 individual serving molds.  The best option I had was to use a popover pan.  A jumbo muffin pan would work just as well.  Just use what you have.


Cream the butter and sugar for about 5 minutes.  Yes I actually set the timer for 5 minutes, LOL.  Then add the eggs 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a bowl.  In another container combine the orange juice, buttermilk, and vanilla.  And in another container mix your chocolate chunks with 1 Tbsp of flour.

Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.  When thoroughly mixed gently stir in the chocolate chunks.

Pour into the pans and smooth out the bottoms.

Bake for 30 minutes or until a toothpick or cake tester comes out clean.  Cool for 10 minutes in the pan.

Meanwhile make the syrup.  In a small saucepan cook the sugar and orange juice over medium-low heat until the sugar is dissolved.  Remove the cakes from the pan.  Place them on a rack over a lined tray for easy cleaning.  Spoon the syrup over the cakes.  Allow them to cool completely.

For the ganache melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth.  Drizzle over the cakes.

Place on a serving platter and your done!  Dig in!

Later Alligator,
Shannon