I don’t know anyone who does not love Rice Krispies treats, but how about kicking them up with some salted caramel, pecans, and chocolate?! What? oh yes! These are easy, delicious and can be decorated for any holiday you might be serving them for. I sent these in with my husband for He and his co-workers to enjoy and needless to say none of them came home! These would be great for any party or school bake sale!
5 1/2 cups Rice Krispies cereal
4 1/2 cups mini marshmallows
1/4 cup butter
11-ounce package caramel bits
1/2 cup pecan chips
1/2 Tablespoon sea salt
10-ounce package melting wafers
Decorations or sprinkles of your choice
In a large pot, melt the butter over medium heat. Once melted, add the marshmallows and stir often until the marshmallows have melted and turned creamy being careful not to burn the bottom. Once melted remove from heat and stir in the Rice Krispies cereal and mix well to combine. Spray a 9 x 13 baking dish with non-stick spray and pour the Rice Krispies mixture into the prepared pan and evenly flatten the cereal mixture into the pan. Set aside and let this cool and set up. Once cooled down place the caramel bits into a microwave-safe bowl with 2 tablespoons of water and microwave for one minute. After one minute, stir the caramel and microwave another 30 seconds and stir again. Depending on your microwave the caramel may need another 30 seconds. You want the caramel nice and smooth. When smooth remove from microwave and pour over the Rice Krispies covering all of the cereal mixture. Sprinkle with the sea salt and pecan pieces. Let this rest for 30 minutes or so until the caramel is cooled.
Place the melting chips in the microwave and microwave according to the package. Once melted and creamy add this layer on top of the caramel layer covering all of the caramel. Add sprinkles or decorations of your choice. Set aside and let the chocolate cool and set up. Once set cut into squares and serve.
We all know what time of year it is and that means making some cookies to share with all your family and friends! Although I do bake it’s not my favorite thing to do but these sugar cookies from Taste Of Home made it simple. After reading some of the reviews of this recipe I made a few small changes. The original recipe calls for vanilla extract. I wanted something just a little different so I used lemon extract and I also added lemon zest to the batter. This recipe can be made as a drop cookie or rolled into balls. Flatten with the bottom of a glass that has sugar on the bottom of it so it leaves a nice light coating of sugar on top of the cookies. Needless to say, this recipe is easily adaptable and it makes a lot. This made almost five dozen!
Because it made so many I was able to send some with my husband while he was flying with the Army National Guard. During his travels, he stopped at an Air Force base where our dear friend Adam (our niece Becky’s significant other, who we love) was working and could come out and enjoy a cookie or two! Needless to say, there were some happy military people today!
1 cup of butter, softened
1 cup of vegetable oil
1 cup of sugar
1 cup of confectioners sugar
2 large eggs
1 teaspoon vanilla extract (or if making lemon, I used 1 1/2 teaspoons lemon extract)
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
NOTE– if making the lemon version you will need 3 small lemons. I zested two of the lemons into the batter and zested 1 lemon into 1/2 cup of granulated sugar I used for the top.
Preheat oven to 375 degrees. In a large bowl beat the butter, oil, and sugars. Beat in the eggs until well blended. Add the vanilla or lemon extract. In another large bowl, add the flour, baking soda, and cream of tartar. Gradually add the flour mixture into the butter/sugar mixture and mix to combine. If making the lemon version add the zest of two lemons and mix until combined.
If making drop cookies simply drop about a tablespoon of the dough on an ungreased baking sheet and bake for 8-10 minutes until they are lightly browned. Mine took 8 minutes.
If you want to flatten them and add the sugar on the top, place about 1/2 cup of granulated sugar onto a plate, add the zest of one lemon into the sugar and mix. Roll the dough into balls about a tablespoon or so and place on an ungreased baking sheet. Using the bottom of a drinking glass coat the bottom of the glass lightly with the sugar mixture and lightly press the dough balls down to your desired thickness. This will leave a light coating of sugar on the top of the cookie. Bake for 8 – 10 minutes.
Pumpkin season is in full swing and this would be a great addition to any of your fall gatherings. This is another tried and true recipe from Taste Of Home! This was easy to make and I love the cream cheese frosting so much better than the canned, but of course, if you are short on time, grab a can of your favorite cream cheese frosting!
1 can solid pack pumpkin (15 ounces)
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ounces cream cheese, softened
5 Tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
3-4 teaspoons whole milk
Chopped nuts to sprinkle over the top
In a large bowl beat pumpkin, sugar, and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt in another bowl and mix. Gradually add the flour mixture into the pumpkin mixture mixing until well blended.
Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting, in a small bowl beat the cream cheese, butter, and vanilla until fluffy. Gradually beat the powdered sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.
I came across this single serving microwave cake on Pinterest and I had my doubts, BUT Robby really loved this sweet dessert. One of his all-time favorite things are cinnamon rolls but having those belly issues lately that I have mentioned, has changed his diet to a gluten free one for now. As you can imagine this has been a roller coaster for me trying to meet all of his restrictive needs but that’s why I am so thrilled he loves this as I can make it in under five minutes and he gets all of his favorite flavors! Win, win!
NOTE – the recipe I found called for this to bake in the microwave for one minute but my cake took over one minute thirty seconds. So depending on your microwave, times may vary.
1 scoop vanilla protein powder (use the scoop that comes in the powder)
1/2 teaspoon baking powder
1 Tablespoon coconut flour
1/2 teaspoon cinnamon
1 Tablespoon granulated sugar
1 large egg
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla
1 teaspoon granulated sugar for the top
1/2 teaspoon cinnamon for the top
1 Tablespoon butter or coconut butter, melted
1/2 teaspoon almond milk
Pinch of cinnamon
Grease a microwave safe bowl with cooking spray. Add the protein powder, baking powder, coconut flour, cinnamon and 1 Tablespoon of sugar. Mix well. Add the egg and mix into the dry mixture. Add the milk and vanilla mixing well. Batter will be thick, add a slight amount more milk if needed. Mix together the sugar and cinnamon for the top and sprinkle over the batter. Microwave between 1-2 minutes until the middle is cooked through, you will see the edges slightly pull away from the bowl. Mix the glaze together and drizzle over the top of the cake.
Have you seen the new Blueberry Chex cereal yet? They are really good as a cereal but even better turning them into this dessert! I don’t like the regular Chex mix that people like to snack on but this sweet lemon blueberry mix is so good. Robby and I found ourselves going in for more and more! The entire box of cereal is so great for your hungry teenagers or a summer get together. You can also find the recipe right on the box!
1 box Chex blueberry flavored cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons lemon zest
2 Tablespoons lemon juice
2 cups powdered sugar
Place the cereal in a large bowl. In a small microwaveable bowl, microwave the baking chips, butter, lemon juice and lemon zest uncovered for 1 minute and 30 seconds, stirring every 30 seconds until melted and smooth. Pour lemon mixture over the cereal and mix until evenly coated.
Pour cereal into a 2 gallon Ziploc bag, add powdered sugar, seal bag and gently shake, coating all of the cereal with the sugar. Once well coated spread on a baking sheet covered in parchment paper and let cool. Store in an airtight container.