Tuesday, October 27, 2009

Rice Krispie Eye Balls

3 TBSP Butter
1 Package of Regular Marshmallows
6 Cups Rice Krispie Treat Cereal
Gummy Lifesavers
M&M Candy
Candy Melts, or melted chocolate chips
lollypop sticks

1. Melt butter in a saucepan over low heat, add marshmallows and stir until melted. Remove from heat.

2. Add Rice Krispie Treat Cereal, stir until well coated.

3. Will clean, buttered hands roll mixture into several 21/2 inch balls. Allow to cool.

4. Attach a gummy lifesaver to the ball using candy melts or melted chocolate. Attach the M&M to the gummy lifesaver in the same manner.

5. Dip a lollypop stick into candy melts and insert into the rice krispie ball. Lay flat to cool.

Chocolate Peanut Butter Cupcakes

1 devil’s food cake mix

3 eggs

1 cup Sour Cream

1/4 Cup Water

1/4 Cup Milk

1/2 cup vegetable oil

2 cups chopped peanut butter cups (Plus more for garnishing)

8 oz. Semi-sweet chocolate chips

1 cup heavy cream

1/2 cup peanut butter

Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Pour batter into muffin liners and bake at 350 degrees for about 19 minutes or until toothpick inserted comes out clean.

Cool cup cakes completely.

Place chocolate chips in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

Spoon onto the tops of cupcakes.

Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top of cupcakes. Place in refrigerator for about an hour to set. Remove and serve.

Friday, October 16, 2009

Fabulous Pasta Salad

When you are in a pinch, we have a solution. I make sure to always keep a few of the salad ingredients on my pantry shelf and then improvise with what is in the refrigerator's crisper. In minutes you have a colorful pasta salad to share with a crowd!

The Perfect Pasta Salad

1 lb. pasta cooked to package directions (I like bow tie or tri-colored spirals)
1 16 oz. bottle Zesty Italian Dressing
1 Tbls. Italian Seasoning
1 Tbls. Salad Supreme
1 can kidney beans, rinsed
1 can chick peas, rinsed
1 small can sliced olives

From here you can be creative:
cherry tomatoes
small broccoli florets
1/2 - 1 green or red pepper, chopped
1/4 purple onion, chopped
carrot, chopped
pepperoni or diced ham

Toss all ingredients, except Italian dressing, in large bowl. Add approx. 3/4 of the dressing and toss well. Refrigerate. Before serving, stir and you may want to add some additional dressing. The salad is even better the next day!

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Friday, October 9, 2009

Caramel Rolls

Caramel Bundt Rolls

18 frozen rolls (I use Rhodes brand)
½ cup chopped nuts (optional)
½ cup butter
¾ tsp. cinnamon
¾ cup brown sugar
1 (3 oz.) pkg. regular “cook and serve” butterscotch pudding

Grease bundt pan. Line with nuts. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls. Melt margarine, sugar & cinnamon. Pour evenly over top of rolls. Set out uncovered 6-8 hours. Bake 350°F, 25-30 minutes. Turn upside down immediately onto large plate.
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