Thursday, November 8, 2012

Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds

Tonights dinner was another success!  I was a little scared as this recipe is very different from ones that I have made before but as I was preparing it my house started to smell amazing and the good news is it tasted even better.  Try this one out.  My son, who is totally picky, loved it..well he picked out the mushrooms but other than that he loved it.  Give it a try and let me know what you think.  I got this recipe from pinterest!

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts
1 cup chanterelle mushrooms
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

4 oz white wine

Simmer until volume is reduced by half. Then add:

2 cups whipping cream
3 tbsp Dijon mustard
Salt and pepper to season.

Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Chicken Salad

Oh my goodness...we had this last night for dinner and it was absolutely amazing.  I even had some for lunch today and may have some for a snack.  Great choice and one the whole family can enjoy.  Check it out!



2 1/2 cups cooked chicken (I used 5 small chicken breasts)
1 cup mayo
celery (chopped)
red grapes (sliced in half)
a dash of white vinegar
1 cup toasted almonds
parsley (about 1 tbsp)
1 tsp salt
1/2 cup of heavy whipping cream(set aside)

Mix all the ingredients together except for the whipping cream.  Mix well.  Then add the whipping cream and mix well.  Refrigerate and serve!

Thursday, March 22, 2012

Amish Friendship Bread

Ingredients

  • 1 cup Amish Friendship Bread Starter
  • 2/3 cup vegetable oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
  2. In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
  3. Bake in preheated oven for 50 to 60 minutes.

Amish Friendship Bread Starter

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour, divided
  • 3 cups white sugar, divided
  • 3 cups milk

Directions

  1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
  2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
  3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Honey Wheat Bread


  • Ingredients
  • 1 (.25 ounce) package rapid rise yeast
  • 1 teaspoon white sugar
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 (12 fluid ounce) can evaporated milk
  • 1/4 cup water
  • 1/4 cup melted shortening
  • 1/4 cup honey
  • 2 teaspoons salt
  • 2 cups whole wheat flour
  • 3 cups bread flour
  • 2 tablespoons butter

Directions

  1. Dissolve yeast and sugar in 1/2 cup warm water.
  2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
  3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
  4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Monday, February 13, 2012

Crispy Cheddar Chicken

I got this recipe from a friend who got it off of Jamiecooksitup.blogspot.com


Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest


Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers. 
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk...
then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.
Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
6. Sprinkle the dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

Thursday, December 22, 2011

Sausage and Egg Casserole

 

Ingredients

  • 1 pound bulk pork sausage
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded Cheddar cheese


Directions

  1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.

Wednesday, October 26, 2011

Slow Cooker Thanksgiving Turkey

Slow Cooker Thanksgiving Turkey

INGREDIENTS:
5 slices bacon
1 (5 1/2 pound) bone-in turkey breast, skin removed
1/2 teaspoon garlic pepper
1 (10.5 ounce) can turkey gravy
2 Tablespoons all-purpose flour
1 Tablespoon Worcestershire sauce
1 teaspoon dried sage


DIRECTIONS:
1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper.
3. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
4. Cover slow cooker, and cook turkey 8 hours on Low.

Roast Turkey with Herbal Rub

Roast Turkey with Herbal Rub

Ingredients:

1 13-pound whole turkey, fresh or thawed
1 medium onion quartered
1 lemon quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 Tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions:

1. Preheat oven to 325 degrees F.

2. Remove giblets and neck from turkey and reserve for broth.
3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
7. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
9. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
10. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

Best Corn Bread Dressing Recipe


Recipe from Taste of Home

Ingredients

  • 4 cups water
  • Turkey giblets

  • CORN BREAD:
  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil

  • DRESSING:
  • 2 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 1 cup chopped pecans
  • 1 cup butter, cubed
  • 6 cups cubed soft bread (1/2-inch cubes)
  • 2 eggs, beaten
  • 1-1/2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.
  • Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
  • Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
  • Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned. Yield: 12 servings.

    Editor's Note: This recipe makes enough dressing to stuff a 12-pound turkey. If used to stuff poultry, replace the eggs in the dressing with 1/2 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for dressing.

Turkey Cheese Ball

Recipe from Taste of Home

Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 6 ounces deli smoked turkey, finely chopped
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 tablespoon finely chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder

  • DECORATIONS:
  • 3 packages (3 ounces each) cream cheese, softened
  • 2 tablespoons 2% milk
  • Brown, orange and yellow paste food coloring
  • 6 large oval crackers
  • 1 large sweet red pepper
  • 1 small yellow summer squash
  • 1 cup pecan halves
  • Assorted crackers

Directions

  • In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  • In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
  • Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
  • For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
  • Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).

Hot Buttered Spiced Cider

Paula Deen's Recipe



Ingredients

  • 1/2 gallon (8 cups) apple cider
  • 1/2 cup fresh lemon juice, plus 1 strip zest
  • 1/2 cup fresh orange juice, plus 1 strip zest
  • 3 cinnamon sticks
  • 4 whole cloves
  • 1 tablespoon unsalted butter, softened
  • Bourbon, rye or whiskey (optional)
  • Cinnamon candy sticks, for garnish (optional)

Directions

Combine the cider, citrus juices and zest, cinnamon sticks and cloves in a large pot. Simmer over medium heat, about 20 minutes; do not boil.

Ladle the cider into mugs, leaving the zest and spices in the pot, and add about 1/2 teaspoon butter to each mug. Spike the adults' drinks with a shot of bourbon and garnish with cinnamon candy sticks, if desired.

Loaded Mashed Potatoes

Paula Deen's Recipe

Ingredients

  • 2 heads garlic
  • 6 pounds Idaho potatoes, peeled and quartered
  • Salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup butter
  • 1 (12-ounce) carton sour cream
  • 1 (8-ounce) block sharp white Cheddar, grated
  • 1 1/2 pounds cooked bacon, julienned

Directions

Preheat oven to 350 degrees F.

Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.

In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.

Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

Roasted Turkey with Maple Cranberry Glaze

With Thanksgiving coming up I thought that I would add a bunch of fun and yummy Thanksgiving recipes to hopefully get you in the mood for the holidays.
Paula Deen's Recipe


Ingredients

Turkey:

  • 8 tablespoons butter, softened
  • 1 tablespoon House Seasoning, recipe follows
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic cloves
  • 1 (15-pound) turkey
  • Stuffing, if desired

Glaze:

Directions

Preheat oven to 375 degrees F.

In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:

Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Easiest Barbecue Chicken Sandwiches Ever

Ingredients
    6 chicken breast halves, skinless and boneless 1 1/2 cups barbecue sauce (whatever your favorite is)
Directions
  1. Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
  2. Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
  3. Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.
Note
Top with coleslaw and shoestring fries for a different, and delicious, version.

Monday, October 10, 2011

Pumpkin Spice Zucchini Bread


PUMPKIN SPICE ZUCCHINI BREAD

3 eggs, beaten
1 1/2 c. sugar
3 tsp. vanilla extract
1 tsp. cinnamon extract
1/2 c. oil
1 c. pumpkin puree
2 c. grated, unpeeled zucchini
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
1/2 tsp. ground cloves
1 (4 serving size) pkg. pumpkin spice instant pudding mix
1 c. pecans, chopped
1 c. cinnamon baking chips


In a medium bowl, beat eggs until light; add sugar and mix well. Whisk in extracts, oil and pumpkin until well mixed; stir in zucchini. Set aside.


In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and instant pudding mix; make a well in the center. Add the zucchini mixture along with the pecans and cinnamon chips; stir until dry ingredients are just moistened-do not over mix.


Divide batter between 2 greased 9x5-inch loaf pans or 6 greased 5x3-inch mini loaf pans.
Bake @ 350 degrees 1 hour for regular size loaves, 35-45 minutes for mini loaves, or until toothpick inserted in center comes out clean.


Let cool in pans or 20 minutes; run a knife around the edge of each loaf, remove loaves to wire rack and cool completely. Freezes very well.

Pumpkin Doodles

 
Pumpkin-Doodles
Recipe from Bunny's Warm Oven

1 cup butter
1-1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon

1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.

2. Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.

3. In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.

4. Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.

Broccoli Cheddar Chicken Crescent Braid


Broccoli Cheddar Chicken Crescent Braid
Submitted by:  Cooking with Cristine

2 cans crescent rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups fresh broccoli, chopped small
1/2 cup mayonnaise

Preheat oven to 375 degrees F On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough.

In a large bowl, combine chicken, cheese, broccoli and mayonnaise

Spread mixture over the center of the croissant dough evenly to create a log. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

Bake for 28 – 30 minutes until golden brown.

Pumpkin Kiss Blossoms


Pumpkin Kiss Blossoms
Recipe from Life is a Banquet

2 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Turbinado sugar
Bag of Hershey pumpkin spice kisses

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Sprinkle with turbinado sugar.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks and stick a pumpkin kiss in the middle.

Pumpkin Donuts with Buttermilk Glaze


Pumpkin Donuts with Buttermilk Glaze
Recipe from Babble

Donuts


3 1/2 cups all purpose flour

4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
Canola oil for frying

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensley while frying). Cut with a donut cutter.


Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.


Buttermilk Glaze


3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
Whisk together in a small bowl until smooth.

Monday, September 26, 2011

Taco Stuffed Shells


Submitted by:  Cooking with Cristine

Taco Stuffed Shells

1 lb ground beef

8 oz cream cheese
1 tsp salt
1 1/2 tsp chili powder
18 jumbo shells, cooked
2 TBSP butter, melted
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese

Brown beef in skillet. Add cream cheese, salt, and chili powder; simmer 5 minutes.


Toss cooked shells in butter and fill with beef mixture. Arrange shells in pan. Pour taco sauce over shells; cover with foil.


Bake at 350 for 15 minutes. Uncover, top with cheeses. Bake 15 minutes longer or until bubbly.

Three different kinds of Rice Krispie Treats......


Submitted by:  Cooking with Cristine 


Nutella Krispies
Recipe from Sticky, Gooey, Creamy, Chewy

4 tablespoons (1/2 stick) butter
1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 cup Nutella
6 cups Rice Krispies cereal



Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted.
Add cereal. Stir with a wooden spoon or spatula until well coated. It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking.
Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.


Peanut Butter Cup Krispies
Recipe from Cookies and Cups

8 cups puffed rice cereal (Rice Krispies)
1 (10.5 oz) bag mini marshmallows
1/4 cup butter
1/4 cup creamy peanut butter
21 peanut butter cups unwrapped
1 cup peanut butter chips (melted)
Line a 9×9 pan with foil, and spray lightly with cooking spray.

Place your unwrapped peanut butter cups face down in your prepared pan. (You might need to cut some in half to make them fit nicely.)

Over low heat melt your butter. Add your marshmallows to the melted butter and stir until marshmallows are melted.

Remove from heat and stir in your peanut butter. When the peanut butter is incorporated stir in your krispies.

When combined dump the krispie mixture on top of the peanut butter cups and press evenly in to pan. Let sit for at least 15 minutes to cool and then flip the pan upside down releasing the krispie treats.

Peel foil back off krispies. Drizzle your melted peanut butter chips on top of the krispie treats and let set before cutting into squares.


Pumpkin Spice Krispies
Recipe from Cookies and Cups

1/4 cup salted butter
1 (10.5) oz bag mini marshmallows
6 cups Rice Krispie cereal
1 teaspoon pumpkin pie spice

Spray 9x9 pan with non-stick spray.  Over med-low heat melt your butter. Once your butter is melted, continue to cook until butter starts to brown.
It will turn a golden brown color and develop a nutty aroma. Be careful not to burn. Once the butter begins to brown it can burn quickly. Stir up any brown bits. Add the marshmallows and pumpkin pie spice. Stir until marshmallows are melted. Remove from heat and stir in rice krispies.

When mixed spread the krispie mixture in your prepared pan. Spray a sheet of wax paper or parchment with non-stick spray and gently press the krispies down evenly. Let cool for 30 minutes and then cut into squares.

Garlic Fries

I got this one from the Food Network site!


Ingredients

Directions

Preheat the oven to 450 degrees F.
Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.