Well, it's the last day of September and this month has gone by quickly! Mother Nature must have big plans for us this fall because she couldn't wait until October for the weather to change. It is gray, overcast, cool (highs in the 50s) with some light rain off and on. So although one could say it looks somewhat depressing outside, I'm looking forward to some homemade soup and hand knit socks to keep me toasty warm from head to toe.
My socks were knit as part of knitpurlhunter's KAL (knit along) last winter/spring: stripes alive! The colors are nice and springy which is improving my mood. There is a new KAL from knitpurlhunter beginning next week: Oct 6. I'm really looking forward to it! The project for October is a shawlette knit on #10 needles. Her KALs are fun and very educational (skill building). She also has a lot of wonderful videos to show various knitting techniques/skills. You can find her at:
http://www.knitpurlhunter.com/
Stay warm everyone!
Friday, September 30, 2011
Friday, September 23, 2011
Cripsy Rice Treat Recipes
Okay, I have been busy in my kitchen putting together the following: Pay Day Crispy Treats, Almond Joy Crispy Treats, and Peanut Butter Cup Crispy Treats.
Here are my recipes. Let me know what you think and if you have suggestions. (My hubby really loved the almond joy recipe!)
Pay Day Crispy Treats:
1 bag mini marshmallows
4 Tbsp butter
6 cups crispy rice cereal
2 cups salted peanuts
1.5 cups cups candy corn
Line a 9x13 pan with waxed paper. Set aside. Put the salted peanuts & candy corn in a food processor and pulse to just chop up...we don't want to pulverize the mixture. Measure cups of crispy rice and place in a large bowl, also adding the chopped peanuts & candy corn. In a large pot, place 4 Tbsp butter and melt over medium heat (be sure the butter does not brown). Once the butter is melted, add the marshmallows and stir until melted. When the marshmallows have melted, turn off the heat and dump the dry ingredients into the marshmallow/butter mixture. Working quickly, stir the contents of the pot until all of the ingredients have been completely mixed. Transfer the mixture into your prepared 9x13 pan and spread out (you may want to oil your hands to keep the treats from sticking to your hands). Let your treats cool until set up (minimum of 1 hour). When set, lift the treats out of your pan (holding the waxed paper/foil) and transfer to your counter. With a sharp knife, cut your treats into 24 pieces. Enjoy!
Almond Joy Crispy Treats:
1 bag mini marshmallows
4 Tbsp butter
6 cups crispy rice cereal
1 tsp almond extract
2 cups sweetened grated coconut
1.5 cups cups roasted unsalted almonds, chopped (I used a food processor for this)
12 oz milk chocolate chips
Line a 9x13 pan with waxed paper. Set aside. Place in a large bowl the crispy rice, coconut and almonds.. In a large pot, melt the butter over medium heat (be sure the butter does not brown). Once the butter is melted, add the marshmallows and stir until melted. When the marshmallows have melted, take the pot off the heat and add the almond extract and stir. Quickly dump the dry ingredients into the marshmallow/butter/extract mixture. Working quickly, stir the contents of the pot until all of the ingredients have been completely mixed. Then add the milk chocolate chips and mix in. Transfer the mixture into your prepared 9x13 pan and spread out (you may want to oil your hands to keep the treats from sticking to your hands). Let your treats cool until set up (minimum of 1 hour). When set, lift the treats out of your pan (holding the waxed paper/foil) and transfer to your counter. With a sharp knife, cut your treats into 24 pieces. Enjoy!
Peanut Butter Cup Crispy Treats:
1 bag mini marshmallows
4 Tbsp butter
1 cup peanut butter
6 cups crispy rice cereal
12 oz milk chocolate chips
Line a 9x13 pan with waxed paper. Set aside. Measure 6 cups of crispy rice and place in a large bowl. In a large pot, place 4 Tbsp butter and melt over medium heat (be sure the butter does not brown). Once the butter is melted, add the marshmallows and stir until melted. When the marshmallows have melted add the peanut butter and stir until completed blended. Take the pot of the stove and quickly dump the dry ingredients into the marshmallow/butter/peanut butter mixture. Working quickly, stir the contents of the pot until all of the ingredients have been completely mixed. Then add the chocolate chips and quickly fold them into the rice crispy mixture. Transfer the mixture into your prepared 9x13 pan and spread out (you may want to oil your hands to keep the treats from sticking to your hands). Let your treats cool until set up (minimum of 1 hour). When set, lift the treats out of your pan (holding the waxed paper/foil) and transfer to your counter. With a sharp knife, cut your treats into 24 pieces. Enjoy!
Here are my recipes. Let me know what you think and if you have suggestions. (My hubby really loved the almond joy recipe!)
Pay Day Crispy Treats:
1 bag mini marshmallows
4 Tbsp butter
6 cups crispy rice cereal
2 cups salted peanuts
1.5 cups cups candy corn
Line a 9x13 pan with waxed paper. Set aside. Put the salted peanuts & candy corn in a food processor and pulse to just chop up...we don't want to pulverize the mixture. Measure cups of crispy rice and place in a large bowl, also adding the chopped peanuts & candy corn. In a large pot, place 4 Tbsp butter and melt over medium heat (be sure the butter does not brown). Once the butter is melted, add the marshmallows and stir until melted. When the marshmallows have melted, turn off the heat and dump the dry ingredients into the marshmallow/butter mixture. Working quickly, stir the contents of the pot until all of the ingredients have been completely mixed. Transfer the mixture into your prepared 9x13 pan and spread out (you may want to oil your hands to keep the treats from sticking to your hands). Let your treats cool until set up (minimum of 1 hour). When set, lift the treats out of your pan (holding the waxed paper/foil) and transfer to your counter. With a sharp knife, cut your treats into 24 pieces. Enjoy!
Almond Joy Crispy Treats:
1 bag mini marshmallows
4 Tbsp butter
6 cups crispy rice cereal
1 tsp almond extract
2 cups sweetened grated coconut
1.5 cups cups roasted unsalted almonds, chopped (I used a food processor for this)
12 oz milk chocolate chips
Line a 9x13 pan with waxed paper. Set aside. Place in a large bowl the crispy rice, coconut and almonds.. In a large pot, melt the butter over medium heat (be sure the butter does not brown). Once the butter is melted, add the marshmallows and stir until melted. When the marshmallows have melted, take the pot off the heat and add the almond extract and stir. Quickly dump the dry ingredients into the marshmallow/butter/extract mixture. Working quickly, stir the contents of the pot until all of the ingredients have been completely mixed. Then add the milk chocolate chips and mix in. Transfer the mixture into your prepared 9x13 pan and spread out (you may want to oil your hands to keep the treats from sticking to your hands). Let your treats cool until set up (minimum of 1 hour). When set, lift the treats out of your pan (holding the waxed paper/foil) and transfer to your counter. With a sharp knife, cut your treats into 24 pieces. Enjoy!
Peanut Butter Cup Crispy Treats:
1 bag mini marshmallows
4 Tbsp butter
1 cup peanut butter
6 cups crispy rice cereal
12 oz milk chocolate chips
Line a 9x13 pan with waxed paper. Set aside. Measure 6 cups of crispy rice and place in a large bowl. In a large pot, place 4 Tbsp butter and melt over medium heat (be sure the butter does not brown). Once the butter is melted, add the marshmallows and stir until melted. When the marshmallows have melted add the peanut butter and stir until completed blended. Take the pot of the stove and quickly dump the dry ingredients into the marshmallow/butter/peanut butter mixture. Working quickly, stir the contents of the pot until all of the ingredients have been completely mixed. Then add the chocolate chips and quickly fold them into the rice crispy mixture. Transfer the mixture into your prepared 9x13 pan and spread out (you may want to oil your hands to keep the treats from sticking to your hands). Let your treats cool until set up (minimum of 1 hour). When set, lift the treats out of your pan (holding the waxed paper/foil) and transfer to your counter. With a sharp knife, cut your treats into 24 pieces. Enjoy!
Care Package Time -- But My Oven Isn't Working!
I have three children: two sons and a daughter. Billy, my middle child, is a college freshman studying mechanical engineering. I believe his first set of midterms are about to begin. That means Care Package Time! I was planning on baking some poppyseed bread but when I turned on my (gas) oven IT DIDN'T LIGHT!!! That means, gasp, NO POPPYSEED BREAD!! The only homemade goodie that does not require the oven that comes to mind is rice crispy treats. Quick and easy but not on the top of Billy's "yum list"!
Here is what I have come up with. Each of my children like different candy bars. My daughter, Sam, likes Almond Joys, Billy likes Reeses Peanut Butter Cups, and my youngest, Jack, likes Pay Days. So, how about I make 3 different batches of rice crispy treats each with their own candy bar twist? I'm off to the kitchen to see what I can whip up!
Here is what I have come up with. Each of my children like different candy bars. My daughter, Sam, likes Almond Joys, Billy likes Reeses Peanut Butter Cups, and my youngest, Jack, likes Pay Days. So, how about I make 3 different batches of rice crispy treats each with their own candy bar twist? I'm off to the kitchen to see what I can whip up!
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