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OOOH, fugi. Try this one, you'll love these then. I just toss in a handful of butterscotch chips when I make the regular recipe because I'm not a huge chocolate or peanut butter fan, but you'll like these!
Chocolate-Scotch Rice Krispy Treats
12 ounces butterscotch chips
12 ounces chocolate chips
1/2 cup peanut butter
8 cups rice krispies
Melt together chips and peanut butter in microwave or over low heat on stovetop. Remove from heat & stir in rice krispies. Spread into a greased 9x13 pan.
Here's another one for you. I'd forgotten I had this, I've never made it!
Krispy Cake
6 tablespoons (3/4 stick) butter
2 packages (10 oz) marshmallows
12 cups crispy rice cereal
1 package (16 ounces) M&M's
Coat a 10-inch Bundt pan with nonstick cooking spray.
In a soup pot, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal, stirring until well coated. Allow to cool slightly.
Add the candies to the cereal mixture; mix well. Lightly press the mixture into the Bundt pan and allow to cool completely. Run a knife around the edges of the pan to loosen, then invert onto a serving platter. Drizzle 1/2 cup melted chocolate chips over the top of the cake. Cut and serve.
lol someone having a craving?? :D
:( Nobody liked my Cheese Crispies or Banana Meatloaf ?? :(
Jaybird, found you some more links ...
Eat Smart ~ A collection of articles from Jean Carper, the well-known columnist for USA Weekend, covering everything from vitamins and whole grains to avoiding carcinogens when grilling. I need those tips.
http://www.usaweekend.com/food/carpe...ive/index.html
Culinary.net ~ A short list of key ingredients for those seeking to improve their intake of healthy ingredients. Excuse me, I've got to go
saute my legumes.
http://www.culinary.net/articlesfeat...ods_index.html
Farmer's Markets ~ We've been here before, and with good reason. Vegetables fresh from the farm are not only one of the best sources of nutrition, they taste just great. This chart will help you find the market near you, just in time for the first of the season.
http://www.ams.usda.gov/farmersmarkets/map.htm
Double-Fudge Frosted Brownies
(Chocolatier, March 2002 )
Moist and chocolaty, these Double-Fudge Frosted Brownies are topped with a satiny chocolate frosting and walnuts.
Yield: 9 brownies
Preparation: 45 minutes, plus baking and cooking times
Brownies
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/2 cup lightly packed light brown sugar
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flower
1/4 teaspoon salt
Frosting
3 tablespoons unsalted butter, cut into tablespoons
2 ounces unsweetened chocolate
1 ounce milk chocolate
1 1/2 cups confectioners' sugar, sifted
Pinch of salt
1/4 cup heavy cream
1 teaspoon vanilla extract
Garnish
1/4 cup chopped walnuts
Make brownies: Preheat oven to 350 degrees Fahrenheit. Line 8" square baking pan with aluminum foil so that foil extends 2" beyond two opposite sides of the pan. Lightly butter bottom and sides of foil-lined pan.
In medium saucepan, combine butter pieces, brown sugar and semisweet and unsweetened chocolates. Cook over low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to medium bowl.
With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.
Bake brownies for 35-40 minutes, or until cake tester inserted into center comes out slightly moist. Do not overbake. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side.
Make frosting: Place butter and unsweetened and milk chocolates in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of confectioners' sugar, salt, then half of heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds, or until smooth and shiny.
Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped walnuts, if desired. Cut into 9 squares and serve at room temperature. Store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.
Quote:
Originally posted by Jolie Rouge
:( Nobody liked my Cheese Crispies or Banana Meatloaf ?? :(
Cheese Crispies :D I'LL try this one this weekend :D
Banana Meatloaf :p I think I've seen this one somewhere ;)
Banana meatloaf scares me, but I copied down the cheese crispies recipe. Thanks for the new links! I'm copying and printing out a lot of recipes for her, going to put them in a binder (along with an Apartment Search magazine) for graduation. Bwahahahahahaha! :D
Guess what I'm eating Fugi...
3 guesses.
They have marshmellows, caramel and krispy cereal in them. DANG they're good. I put 2 on a plate for dahubby, hid the rest in the study here with me!
Looking for a recipe worth posting.
Todays Recipies
Froot Loop Bars
3 tablespoons butter
1 bag (10 1/2 ounces) miniature marshmallows (6 cups)
5 cups froot loops cereal
Butter rectangular pan, 13x9x2 inches.
Microwave butter and marshmallows in large microwavable bowl uncovered on High about 2 minutes, stirring after every minute, until smooth.
Immediately stir in cereal until coated. Press in pan; cool. Store loosely covered
:p
Fisherman Stew
2 lb. porgies fillets or other fish fillets, fresh or frozen
1 tbsp. margarine or butter
1 cup chopped onion
1 clove garlic, crushed
2 cans (I lb. each) tomatoes, undrained, cut up
3 cups water
1 tsp. leaf basil
1 tsp. leaf thyme
1/4 tsp. crushed red pepper
1 tsp. salt
4 cups pumpkin or winter squash, cut into
1-inch cubes
2 ears corn, cut crosswise into 1 inch pieces
Cut fish into 1-inch cubes. In a large saucepan melt margarine. Add onion and garlic and cook until vegetables are tender. Add tomatoes, water, basil, thyme, red pepper, salt, pumpkin, and corn. Cover and bring to a boil; simmer for 10 to 15 minutes or until pumpkin and corn are done. Add fish and continue to cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. Makes 12 cups.
:D
Egg Drop Soup
3 cups chicken broth
1 4-oz. can sliced mushrooms
2 clove garlic, peeled and halved
1 teaspoon soy sauce
1/4 pound shrimp, peeled and deveined
1/8 teaspoon white pepper
1 egg, beaten
1 teaspoon sesame oil
Combine chicken broth, mushrooms, garlic and soy sauce in a soup pot or large saucepan. Bring to a boil, cover, reduce the hea to medium-low and simmer for 30 minutes. Add shrimp and white pepper. Cook for 3 minutes, then remove from heat.
Whisk together egg and sesame oil; slowly pour egg mixture into the soup, stirring constantly. Remove the garlic cloves. Garnish with 2 chopped green onions.
:p
Green Fruit Salad
3 honeydew melons
1 cup green seedless grapes
2 kiwi fruit
1 star fruit
1 green-skinned apple
1 lime
1 cup sparkling white grape juice
Melons: cut and remove seeds and cut off outer shell; dice. Grapes: remove stems and cut in half. Kiwi: peel and chop in quarters. Star fruit: thinly slice. Apple: core thinly, slice, and place the slices in a bowl with the melon grapes, kiwi, and star fruit.
Lime: thinly pare the rind and cut into thin strips. Blanch the strips in boiling water for 30 seconds, drain them and rinse them in cold water. Squeeze the juice from the lime and toss into the fruit. Place in refrigerator for one hour. Before serving, place in bowls and add sparkling grape juice over top. Sprinkle with lemon rind.
:D
JUST PLANTED MY ZUCCHINI, SQUASH, & CUCUMBERS THIS AFTERNOON...
ZUCCHINI BOATS
INGREDIENTS:
4 medium zucchini
1 cup long grain rice, cooked
1 medium yellow onion, chopped
1 garlic clove, chopped
1 egg, beaten
2 tablespoons olive oil
1/2 pound lean ground beef
1/2 cup bread crumbs
2 cups canned spaghetti sauce
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, grated
Split zucchini lengthwise, scoop out seeds.
Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat.
Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well.
Fill zucchini with mixture and place in a baking dish.
Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top.
Cover and bake at 350 for approx 45 minutes, until zucchini is tender but firm.
JAYBIRD ~ HOW CAN YOU NOT LIKE CHOCOLATE ??
WHITE CHOCOLATE CHEESECAKE
CRUST:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
FILLING:
8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla
TOPPING:
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
(Garnish: Chocolate curls & 1 tablespoon icing sugar)
Crust: In bowl, combine wafer crumbs with butter; press into 9-inch springform pan.
Filling: In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes.
Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or until just set.
Topping: Combine sour cream, sugar and vanilla; spread over hot cake and return to oven for 3 to 5 minutes or until set.
Immediately run knife around edge of cake to loosen.
Let cool completely.
Garnish: Mound chocolate curls over cake; dust lightly with icing sugar.
Chill.
Yield: 10 to 12 servings
DID SOMEONE SAY
WHITE CHOCOLATE
AND
CHEESECAKE
ALL IN ONE SENTENCE?????????
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
Cucumber Mushroom Soup
5 cups chicken broth
3 cucumbers
1/3 pound mushrooms, washed and thinly sliced
5 green onions, diced
Salt and pepper
Fresh parsley for garnish
Bring broth to a boil in a large saucepan.
Cut cucumbers in half lengthwise.
Peel and seed cucumbers and then cut into 1/2 inch strips.
Cook cucumbers and mushrooms in broth for about 10 minutes, or just until cucumbers are crisp-tender.
Add green onions and salt and pepper, cook for another minute or so and then pour soup into bowls.
Garnish with a little fresh parsley.
Veggie Pie
6 Tbsp. seasoned breadcrumbs
3 large potatoes, washed and shredded into very thin pieces
1 large onion, chopped
3 cups cheddar cheese
4 Tbsp. butter
2 tsp. oregano
Salt and pepper
2 Tbsp. olive oil
1 zuchini, sliced thin
1/2 pound mushrooms, thinly sliced
3 tomatoes, chopped
3 Tbsp. Parmesan cheese, grated
Grease bottom of 10-inch pie plate.
Sprinkle breadcrumbs on bottom and up the sides of the dish.
In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 tsp. of the oregano and salt and pepper and mix well.
Spoon mixture into the pie plate and press firmly onto the bottom and up the sides.
Bake in a preheated 450-degree oven for 25 minutes.
Heat oil in a pan and add zucchini, mushrooms and tomatoes.
Add the remaining 1 tsp. of oregano and salt and pepper.
Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust.
Sprinkle with the remaining cheddar cheese and Parmesan cheese.
Bake for 5 minutes or until cheese is melted and the pie is bubbly. Serve hot.
Artichokes in Mustard Sauce
3 (9-oz.) packages of frozen artichoke hearts, thawed and drained or 2 cans (14-oz.) cans, drained
1/2 cup mayonnaise
1/2 cup sour cream
4 Tbsp. Dijon mustard
2 Tbsp. dry white wine
2 cloves garlic, minced
1/2 cup dry bread crumbs
2 Tbsp. fresh parsley, chopped
Place artichokes in a casserole dish.
Combine mayonnaise, sour cream, mustard, white wine and garlic in a bowl and mix well.
Spread mixture over artichoke hearts and sprinkle with breadcrumbs. Bake at 350 degrees for about 25 minutes.
Remove from oven, sprinkle with parsley and serve.
Cherry Parfaits
2 cups cherry pie filling
1/4 cup cherry flavored liquor (optional)
2 (16-oz.) cartons of vanilla ice cream
6 Tbsp. Grape Nuts cereal or other brand of nutty cereal
2 Tbsp. chopped pecans
If using the cherry flavored liquor, combine pie filling and liquor in a bowl and mix well.
Layer cherry mix and ice cream in parfait glasses.
Combine cereal and pecans and sprinkle evenly over each parfait glass.
Chill and serve.