THis isn't relaly a recipe, but directions for a tasty adaptation of the traditional Rice Krispie treats. Warning: Eating too many will result in a tummy-ache, and they are addictive (I speak from experience here.)
Use your favorite Rice Krispie treat recipe with the following substitutions:
Instead of regular marshmallows, use the strawberry flavored ones.
(I didn't have strawberry ones, so I just used the regular ones)
Instead of regular Rice Krispies, use Fruity Pebbles.
After you have stirred the marshmallows and krispies together and the marshmallows are mostly melted, add some of the little fruit-flavored marshmallows. (I just added a couple of handfuls or until it looked like a good amount.) You don't really want these marshmallows to melt, but they add another gooey, fruity dimension to the treats.
Good luck and enjoy!
Showing posts with label Treats. Show all posts
Showing posts with label Treats. Show all posts
Monday, April 13, 2009
Saturday, February 7, 2009
Caramel Pretzels
Put mini pretzels on a baking sheet.
Put a Rollo on each one.
Bake for 2 minutes at 350 degrees.
Press a walnut piece or M& M into each Rollo
Let cool. You can store these in a plastic bag. Yummy!
A teacher at school (Carol Buckles) brought them to school this week.
Sunday, November 30, 2008
Pumpkin Pie Squares
From Ann Crandall
Crust:
1 cup flour
1/2 cub oatmeal
1/2 cup firmley packed brouwn sugar
1/2 cup butter or margarine
Mix until crumbly. Press into 9X12 pan. Bake at 35O0 for 15 minutes.
Filling:
1 (1 lb) can pumpkin (2 cups)
1 (13 1/2 oz) can evaporated milk
2 eggs
3/4 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsps. ground ginger
1/4 tsp. ground cloves
Mix well. Pour over crust and bake at 35O0 for 20 minutes
Topping:
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed brown sugar
2 Tbs. butter
Combine and sprinkle over pumpkin filling. Return to over 15 to 20 minutes longer.
Cool. Cut into squares. Serve with whipped cream.
Crust:
1 cup flour
1/2 cub oatmeal
1/2 cup firmley packed brouwn sugar
1/2 cup butter or margarine
Mix until crumbly. Press into 9X12 pan. Bake at 35O0 for 15 minutes.
Filling:
1 (1 lb) can pumpkin (2 cups)
1 (13 1/2 oz) can evaporated milk
2 eggs
3/4 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsps. ground ginger
1/4 tsp. ground cloves
Mix well. Pour over crust and bake at 35O0 for 20 minutes
Topping:
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed brown sugar
2 Tbs. butter
Combine and sprinkle over pumpkin filling. Return to over 15 to 20 minutes longer.
Cool. Cut into squares. Serve with whipped cream.
Wednesday, November 19, 2008
CORNFLAKE CANDY SURPRISE
This would be a no-no at Gina's house (little man has peanut allergies), but I love the coconut in it!
6 Cups Cornflakes,
3/4 Cup Light corn syrup,
3/4 Cup Peanut Butter
3/4 Cup Brown sugar
1 Cup Coconut.
Use a large pan melt the corn syrup and sugar-bring to a boil. Remove from heat and add the peanut butter & stir in the corn flakes and coconut. Press into 9x11 pan. Store in an air tight container, you can also add nuts, chocolate chips or raisins. Note: if you need a double batch just make it twice, for some reason it just doesn't turn out as well if you try to double it.
6 Cups Cornflakes,
3/4 Cup Light corn syrup,
3/4 Cup Peanut Butter
3/4 Cup Brown sugar
1 Cup Coconut.
Use a large pan melt the corn syrup and sugar-bring to a boil. Remove from heat and add the peanut butter & stir in the corn flakes and coconut. Press into 9x11 pan. Store in an air tight container, you can also add nuts, chocolate chips or raisins. Note: if you need a double batch just make it twice, for some reason it just doesn't turn out as well if you try to double it.
Subscribe to:
Posts (Atom)