Monday, April 28, 2008
I found this recipe on Picky Palate and just had to try it. They were incredibly delicious! I made them for a neighborhood BBQ and the whole pan was gone within 15 minutes. I will definitely be making them again, and experimenting with different candybars on top.
Extreme Rice Krispie Treats
12 Cups toasted rice crispy cereal
2 10.5 oz bags mini marshmallows
6 Tablespoons butter
1 Cup chocolate chips
3 Cups mini marshmallows
10 mini Twix candy bars, chopped
10 mini Snicker candy bars, chopped
1. Prepare rice crispy treats according to directions on the cereal box, I doubled recipe. Press into a 9X13 inch baking dish. It will be filled close to the top.
2. Preheat oven's broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden). Sprinkle chocolate chips over rice crispy treats. Sprinkle 3 Cups mini marshmallows over top. Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quick!
3. Remove from oven and press chopped candy bars over toasted marshmallows. Let cool for 1 hour before serving. Enjoy!!
Tuesday, April 15, 2008
1 can (14 1/2 oz) stewed tomatoes, undrained
1 Tbs. oil
1 lb ham steak (or leftover ham)
1 green pepper, chopped (red or yellow peppers are good too)
2 celery stalks, chopped
4 green onions, sliced
2 cloves garlic, minced
2 cups minute rice, uncooked
1 tbsp. hot pepper sauce
Drain tomatoes, reserving juice. Add enough water to measure 2 cups; set aside.
Heat oil in skillet, add ham and vegetables, cook until tender.
Stir in tomatoes and liquid. Bring to a boil; stir in rice and hot pepper sauce; cover.
Remove from heat and let stand 5 minutes.
1 head broccoli, broken into pieces
1 head cauliflower, broken into pieces
1 cup sunflower seeds
1 cup cashews
1 cup Craisens (dried cranberries)
1 lb bacon, cooked
1 cup mayonnaise
1/2 cup sugar
2 Tbs apple cider vinegar
Mix mayo and sugar together and chill for 15 to 20 minutes. Add 2 tbs vinegar and combine all together.
Mix first 5 ingredients together, crumble bacon over salad. Add dressing mixture and serve immediately.
(Best made right before serving. If it sits for too long in the fridge, it gets a little soggy.)
Tuesday, April 8, 2008
One of my good friends shared this recipe with me. It is very hearty and delicious. I didn't know what to expect while making it, but I was very pleasantly surprised at how scrumptious it turned out. The best part is that it's easy and satisfies that mexican food craving. I'm a big fan of mexican food so this hit the spot perfectly.
1 pound ground beef
1 onion, chopped
1 stalk celery, chopped
1 Green Bell Pepper, chopped
8 ounces egg noodles
1 (15 ounce) can chili
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1/4 cup salsa
1 (1 ounce) package taco seasoning mix
1 -2 cups shredded mexican blend or cheddar cheese.
Preheat oven to 250 degrees F (120 degrees C).
In a large skillet over medium heat, combine the ground beef, onion, pepper, and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside. In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce and taco seasoning mix. Mix well and place entire mixture into a 10x15 baking dish. Top with shredded cheese.
Bake at 250 degrees for 20 minutes, or until thoroughly heated
I got this recipe from my good friend Suzi. It's quick, easy, and delicious. Perfect for a last minute meal idea when you are feeling rushed.
1 box of Chicken Rice-A-Roni. Cook according to directions on box.
1 can of cream of chicken soup
1 can of deboned chicken (12.5 oz can)
4 oz of cream cheese, softened
2 cans El Paso chopped green chili peppers (4.5 oz. ea)
1 cup cheddar cheese
1 sleeve Ritz crackers
3 tbsp butter, melted
Mix prepared chicken rice, cream of chicken soup, chicken, cream cheese, and chili peppers. Spread in an 8x8 baking dish. Top with cheese.
Melt butter in a microwave safe bowl. Crush sleeve of Ritz crackers, mix cracker crumbs with butter. Sprinkle on top of cheese layer.
Bake 350 until bubbly. (About 30 - 40 minutes)
NOTE: I only make it with one can of chili peppers because my kids do not tolerate spiciness very well.