Rice Krispie X-mas Trees

Rice Krispie Trees with Ribbon
Rice Krispie Trees with Ribbon

INGREDIENTS:

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
    6 cups Kellogg’s® Rice Krispies® cereal
    2 Boxes of Candy Canes
    White frosting (a tube works best)
    Bag of baby M&Ms

    OTHER SUPPLIES:
    Parchment Paper
    Cello Bags or Syran Wrap
    Pretty Ribbon

rice-krispie-xmas-trees-1

DIRECTIONS:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula evenly press mixture onto a Cookie Sheet lined with parchment paper (You can also press into a buttered pan but a cookie sheet makes it easier to cut the krispie treats).

4. Cool Slightly then cut into triangles to form the shape of a tree.  Or use a cookie cutter for a different shape such as an ornament.

5. While still warm poke a candy cane through the bottom of the tree.

6. Let fully cool down (I put mine outside for an hour)  then apply some white frosting and stick mini m&ms onto the frosting to create tree decorations or use your own creative ideas.

7. Once frosting is dried and candy cane is set inside of tree then you can package them individually into clear cello bags or syran wrap.  Tie a festive bow on the bottom of the candy cane.  Or tie a bow on top of the tree around the cello bag.

Double Layer Pumpkin Pie (1/2 Recipe)

photo by Kraft
photo by Kraft

This is a modified half recipe for Kraft’s Double Layer Pumpkin Pie (double it for a full recipe)

2 oz. (¼ of 8-oz.pkg) Philadelphia
Cream Cheese Softened

½ TBSP Milk

½ TBSP Sugar (I use Honey instead)

MIX in Large Bowl until well blended: Cream Cheese, ½ TBSP Milk & Sugar (or honey)

½ Tub (4 oz.) COOL WHIP, thawed, divided in half

Gently STIR in half of the Cool Whip. Spread onto bottom of crust(s).

 ½ cup Milk

½ Can of Pumpkin Puree (7.5 oz)

1 Pkg. (4 serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling

½ tsp. Ground Cinnamon

¼ tsp. Ground Ginger (or fresh)

1/8 tsp. Ground Cloves

POUR ½ cup Milk into large bowl.

ADD: Pumpkin, Pudding & Spices

BEAT with Wire Whisk 2 min. or until well blended. (Mixture will be thick).

Spread over cream cheese layer.

REFRIGERATE 4 Hours or until set.

Dollop with remaining Whipped Cream

½ Honey Maid Graham Pie Crust 3 oz. Or several tiny graham crusts

Makes 5 Servings

Candied Yams by Christopher

Christopher’s Candied Yams

  • 1 Large Bottle of Burbon
  • 12 oz. Maple Syrup
  • 1 fresh Lemon squeezed
  • 1 cup Brown Sugar (packed)
  • 1 teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 teaspoon ground fresh Ginger Root
  • 1 teaspoon of Vanilla
  • 1/2 stick Butter
  • 6 regular sized Sweet Potatoes (cubes)
  • 1 cup of Honey – drizzle on top the last hour of simmering

Directions:

  • Cube six sweet potatoes (do not put in water)
  • Do not ever stir this recipe – just simmer
  • Pineapple can be added or pineapple juice if you want
  • Put all ingredients together in a big pot (except the honey) and let it simmer for most of the day.
  • It is ready when it starts to thicken and the sweet potatoes are tender.
  • Add the honey by drizzling it on top during the last hour of cooking

PECAN PIE ½ Recipe

pecan-piePECAN PIE  ½ Recipe

Preheat oven to 400 degrees

½ cup Light Brown Sugar

1/8 cup White Sugar (or honey and karo)

¼ cup Butter

1 Egg

½ TBSP Flour

½ TBSP Milk

½ tsp Vanilla

½ cup chopped Pecans

In large bowl:

Beat Eggs until foamy

Stir in Melted Butter

Stir in Sugars & Flour and mix well

Last add the milk, vanilla and nuts

Pour into unbaked mini pie pans that have a bottom layer of pie crust (no top)

Bake in preheated oven for 10 minutes at 400 degrees.

Reduce Temp. to 350 degrees and bake for 30 – 40 minutes or until done.

Dad’s NEW YORK CHEESE CAKE ½ Recipe

This is a 1/2 Recipe – double it for a fullsized Cheese Cake or Click Here for Recipe.

FOR THE GRAHAM CRACKER CRUST

Ingredients : ½ Package Graham Crackers (approx ½ Cup) or use Honey Graham Crumbles

1/4 Cup Sugar

1/8 Pound (½ stick) Sweet Butter, melted

1. In a food processor, pulse the graham crackers and sugar together into course crumbs

2. Slowly pulse in the melted butter.

3. Spread the mixture onto the bottom and up the sides of a 10″ springform pan (don’t pack too tightly).

>>> DO NOT WASH THE PROCESSOR<<<

———————————————————————————

FOR THE FILLING

Ingredients : 2 Eggs

1.5 Packages Cream Cheese

½ Cup Sugar

½ Tablespoon Vanilla

1/8 Teaspoon Cardamom (optional)

1. Break up one package of cream cheese into pieces, and add it along with 1 egg to the processor. Pulse till smooth.

2. Do the same with another package of cream cheese plus 1 more egg.

3. Add the vanilla and cardamom, and pulse till smooth with no lumps.

———————————————————————————

BAKING

1. Preheat oven to 350°

2. Pour the filing carefully over the crust, and bake for 50 minutes

>>> AGAIN, DO NOT WASH THE PROCESSOR<<<

———————————————————————————

MEANWHILE, PREPARE THE TOPPING

Ingredients : ½ Pint Sour Cream

½ Teaspoon Vanilla

¼ Cup Sugar

Process till smooth.

———————————————————————————

FINAL

1. After cheesecake has baked for 50 minutes, remove from over and pour

on the topping.

2. Return to oven for ten more minutes.

3. Remove from oven and cool overnight.

Pumpkin Pie Minis

mini-pumpkin-piesThis recipe is for a half of a pumpkin pie – great for mini pies. Double it for traditional full pie.

  • 1/4 cup + 2 Tbl. Sugar
  • ¼ tsp. Salt
  • ¼ tsp. Ginger
  • 1/8 tsp cloves
  • 1 large egg
  • ½ can Pumpkin
  • ½ can Evapo Milk
  • 6 or more baby graham mini pie shells

Bake preheated oven at 425 for 15 minutes

Reduce temp to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours then serve or refrigerate.

Apple  Crisp

Aunt Joan’s Apple Crisp Recipe

Topping:

  • 1 cup oatmeal ((dry) put through blender until it = 1 cup oatmeal flour)
  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans

Cut butter into the flour and sugar mixture. Set aside in the refrigerator while you slice 3-4 apples.

  • 3 -4 apples pealed and sliced
  • sprinkle with a little sugar and cinnamon
  • you can put a handful of cranberries into the apples for a nice ‘pop’ and contrast to the sweet apples

Place apples in a pan and top with the oatmeal mixture, dust lightly with nutmeg (just a little bit).

Bake @ 350 for 30-40 minutes….Yummmmm

Fall Apple Rigatoni

riggatoni
Rachel Ray’s Rigatoni

Rigatoni With Apples and Bacon (A Great Fall Meal)

This is a modified Rachel Ray Recipe

  • 1 lb Rigatoni Pasta

  • 6-8 oz Bacon Thinly Sliced

  • 10 Sage Leaves

  • 1-2 Shallots Minced (or a tiny red onion)

  • 2 Granny Smith Apples

  • ½ Cup Grated Parmesan

  • Salt & Pepper

  • ¼ Cup Chopped Fresh Parsley

  1. Cook Pasta until Al Dente
    – Drain, Reserving 1 Cup Cooking Water

  2. In same Pot, Cook Bacon until just crisp
    – Transfer to Paper Towels on a Plate

  3. Add Sage to hot bacon fat and cook until crisp, 3-4 minutes
    – Transfer Sage to a Plate/Bowl

  4. Add Shallots and Apples and Cook 5-7 Minutes

  5. Add Pasta, Cooking Water, Bacon, Parmesan, Salt and Pepper and Toss

  6. Top with Crumbled Sage and Parsley

(This was Rachel Rays Recipe for Rigatoni with Squash but I made many modifications. You can easily cut recipe in half).

How to can Tomatoes

Mason Jars of Canned Tomatoes
Mason Jars of Canned Tomatoes

If you’ve never tried to can toms it’s very easy as they are high acid and you can’t get botulism from them.

DO NOT use aluminum pot or utensils.

  • Sterilize your jars, lids, ladles & spoons in hot water.
  • In a big pot cook toms, peppers, onions, salt, pepper & Italian herbs
  • When cooked down to where the veggies are soft but not mushy
  • Put them into HOT, sterile canning jars, leave 1/4 inch of room @ the top of the jar (for breathing)
  • Cover tightly with clean, hot lids
  • Place them on a shelf away from any breeze, leave 1 inch between jars, cover with a light towel.
  • After they’ve sealed (listen for the tops to ‘click’ as they cool and seal) then put them in a closet or on the shelve and they’ll last for several yrs. Be sure they aren’t put where they will freeze.
  • You can do so many of these and you won’t need to take up freezer space.

Recipe by Owally

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