PINK LEMONADE RICE KRISPY TREATS

6 cups Rice Krispy Cereal
16 oz. bag or 9 cups mini marshmallows
4 tbs. salted butter
3/4 teaspoon lemon extract
Pink food coloring
Sprinkles

In a large pot, melt butter and 7 cups of mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until the two ingredients are combined.

Mix in a few drops of pink food coloring and lemon extract.

Add in Rice Krispy cereal and mix until everything is coated in the marshmallow mixture.

Let sit for 1 minute to cool.

Add remaining marshmallows 1 cups at a time. Stir after each addition.

Spray a 9x13" pan with non-stick cooking spray and then pour mixture into pan.

Spray non-stick cooking spray on your hands and press mixture down into the pan.

Add sprinkles all over the top and lightly press down.

SALTED CARAMEL RICE KRISPY TRESTS

BARS --
3 tablespoons butter
14 unwrapped caramels or 2.5 cups bits
4 cups miniature marshmallows (6.6-7oz)
1 tsp sea salt (kosher or flake)
1 tsp vanilla
6 cups Rice Krispie cereal

OPTIONAL CARAMEL TOPPING –
1/8 Cup Butter, melted
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/4 Cup Corn Syrup
1/4 Cup Sweetened Condensed Milk
Pinch of Salt
1/8 tsp vanilla

TO MAKE BARS

In a medium sauce pan melt butter and caramel pieces over medium heat for 3 minutes stirring with a wooden spoon.

Add marshmallows and salt. Continue to stir until marshmallows and caramel are melted down.

Remove from heat add vanilla and cereal. Blend well.

Line a 9×13 pan with parchment paper. Transfer hot mixture to pan, pressing down evenly using another piece of parchment paper.

Top with Caramel if desired (see below)

Allow to cool for 20 minutes.

TO MAKE CARAMEL TOPPING –

In an 4 cup or larger microwave safe bowl mix together all topping ingredients except vanilla.

Microwave on high 2 minutes
Stir

Again, Microwave on high 2 minutes
Stir

Take temp of caramel should be between 235-240 to stay soft.

If not quite there, go 30 seconds at a time.  It'll turn fast and you don't want to burn it.

Add in: 1/8 Teaspoon Vanilla Extract
Stir

Pour over bars
***if desired, sprinkle with chocolate, salt, nuts, etc. 

HOT FUDGE BROWNIES (CROCK POT)

1 Brownie Mix , plus ingredients listed on the box to make the batter (box for 13x9 inch pan)
1/2 cup sugar
1/4 cup cocoa powder
3/4 cup boiling water

Prepare the brownie batter as directed on the box.

Pour into crock pot

In a small bowl whisk together sugar, cocoa powder, and boiling water. Pour gently over brownie batter, not mixing or stirring at all.

Cover and cook on high for 2-3 hours, or until done.

Best served warm.

7 MINUTE MICROWAVE CARAMEL

Butter/spray and 8x8 pan or silicone molds 

In an 8 cup or larger microwave safe bowl mix together:

1/4 Cup Butter, melted

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Corn Syrup

1/2 Cup Sweetened Condensed Milk

Pinch of Salt

Microwave on high 2 1/2 minutes

Stir

Again, Microwave on high 2 1/2 minutes

Stir

Microwave 2 minutes

Add in:

1/4 Teaspoon Vanilla Extract

Stir

Pour into prepared pan

***Refrigerate 20 minutes

Cut in to desired size and wrap in wax paper

***if desired, sprinkle with chocolate, salt, nuts, etc. before chilling

RICE PUDDING 3 WAYS

STOVE TOP

5 1/2 c. whole milk, divided

1/2 c. packed light brown sugar

1/2 tsp. kosher salt

1/2 c. Jasmine rice

1 tbsp. butter

2 tsp. pure vanilla extract

Ground cinnamon, for garnish

DIRECTIONS

In a large saucepan over medium heat, combine 5 cups milk, sugar, and salt. Bring to a boil, stirring occasionally.

When milk is boiling, add rice and reduce to a simmer. Cook, stirring occasionally, until mixture is thick and rice is tender, 45 to 50 minutes.

Remove from heat and stir in butter, vanilla, and remaining ½ cup milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

INSTANT POT

1 cup of Arborio rice (the same rice used for risotto) (can use long grain or Jasmine as well)

1 1/2 cups of water

1/4 teaspoon of salt

1 bay leaf

2 cups whole or 2% milk, divided into 1 1/2 cups and 1/2 cup

½ to ¾ cup of sugar, to taste

2 eggs

1/2 tsp of ground cinnamon (plus more for topping)

1/8 tsp of ground nutmeg

1 tsp of vanilla bean paste or extract

2 tbsp of maple syrup

2 TBL butter (optional)

Instructions

Add the rice, water, salt and bay leaf (in that order) to the Instant Pot. Stir together. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, perform a 10 minute natural release followed by a quick release.

While the rice is cooking, mix the eggs and 1/2 cup milk together until well combined.  Set aside

After you remove the lid, discard the bay leaf and add in the other 1.5 cups of milk, the sugar nutmeg, cinnamon, vanilla extract and maple syrup.  Stir while deglazing (scraping) the bottom of the pot to ensure no rice is stuck to it and mixed well.

Now, taking a fine mesh strainer and pour the egg/milk mix to catch the excess gooey parts & chunks of the egg that will compromise this amazing rice pudding’s texture. As soon as you pour in the egg mixture, hit the “Keep Warm/Cancel” button and then hit “Sauté” and Adjust so you’re on the “More” or “High” setting.

Stir everything in the pot constantly for about a good 3-5 minutes. As you do this, everything will gradually begin to thicken. Check intermittently for bubbling and then continue to stir – remember, dairy likes to stick to stainless steel pots! Once it begins to REALLY begin to bubble and boil, turn the pot off and remove the inner pot and set on a burn-resistant surface (like a cutting board) immediately.

Add butter if using and stir together.

Let the pot cool, cover with a lid and pop in the fridge for a good 2-3 hours so that the rice pudding becomes nice and chilled (you can eat it warm too).

Pudding will thicken in the fridge.  When ready to serve, if too thick, thin out with liquide (ideas below) and top with toppings (ideas below).

BAKED

2 eggs

1/3 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 1/2 cup milk scalded

3 Tablespoons butter

1 1/2 cups cooked rice

1/2 teaspoon nutmeg for top

Preheat oven to 350 F.

Beat eggs.

Add sugar, salt, and vanilla to the eggs, and beat.

Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.

Add scalded milk and butter to beaten egg mixture.

Add cooked rice- mix. 

Note- If adding raisins, wash raisins before adding to egg mixture

Sprinkle nutmeg on top.

Set casserole in a pan of hot water.

Bake for 45- 60 minutes or until pudding has set.

TOPPINGS FOR FUN:

Cinnamon Toast Crunch

Raisins

Craisins

Blueberries

Strawberries

Egg Nog, Cream or half and half to thin cooled pudding

CINNAMON APPLES --- 3 WAYS

My favorites apple to use are Honey Crisp, Granny Smith, Cortland or Pink Lady

CROCK-POT ---

6 apples peeled and sliced or 1” cubes

½ cup sugar

½ cup brown sugar

1 TBL cinnamon

1/8 tsp nutmeg

3 TBL corn starch

Pinch of salt

2 TBL butter cut in small pieces

1 tsp vanilla

Mix all together

Cook on low 4 hours or high 2 hours

STOVE TOP ---

4 large apples, peeled and sliced

4 TBSP butter

¼ tsp lemon juice

1 tsp cornstarch

½ cup water or apple juice

¼ cup brown sugar

½ tsp cinnamon

dash of nutmeg

Melt the butter in a skillet over medium heat.

Add apples and splash with lemon juice.

Cook for 10 minutes.

Increase heat to medium-high.

Dissolve cornstarch in water and pour over the spiced apples, stirring to combine.

Add brown sugar, cinnamon and nutmeg.

Stir to combine.

Cook another 4-5 minutes, until syrup has thickened and apples are crisp tender.

BAKED ---

6 peeled/sliced apples

1 cup brown sugar

½ cup granulated sugar

2 ¼ tsp Cinnamon

½ tsp nutmeg

Juice of ½ lemon or 1 ½ TBL

Pinch of salt

1 tsp vanilla

1 TBL corn starch

½ cup water or apple juice

2 TBL sour cream (optional but gives it a little extra sum'en sum'en)

Mix all but butter and put in a greased baking dish.

Dot with the butter.

Cover and bake for 30 minutes t 375.

Stir and bake 15 more minutes uncovered.

Enjoy as a side to your meal or top with ice cream for a yummy dessert.

DON'T MIX IT DUMP DESSERTS

Fill Bottom Of 9x13 with 1st Ingredient Listed

Top with The Next Ingredient(S) Listed in Order

     DON’T MIX

Sprinkle with Cake Mix

     DON’T MIX

Top With 1.5 Sticks Butter Cut into Thin Slices

     DON’T MIX

Bake At 350 For 45 Minutes

CINNAMON DELIGHT

2 tubes cinnamon rolls

1 tub whipped cream cheese frosting

1 can pie filling (try blueberry)

1 box cake mix (try lemon)

BLUEBERRY LEMON

2 tubes blueberry biscuits

1 tub vanilla or cream cheese frosting

1 can blueberry pie filling

1 box lemon cake mix

CHOCOLATE OREO

Oreos

14oz Sweet Condensed Milk

8 Oz Cool Whip

Chocolate Fudge Cake Mix

BETTER THAN PEACH PIE

Cinnamon Toast Crunch

2 Cans Peach Pie Filling

Chopped Pecans (Optional)

White Cake Mix

CHERRY CHEESE CAKE

Chessman Cookies

2 Cans Cherry Pie Filling

8 Oz Whipped Cream Cheese (Spread as Even as Possible)

Vanilla Cake Mix

PUMPKIN

2 Cans Pumpkin (4 Cups)

Lightly Sprinkle with Pumpkin Pie Spice

Swirl In 1 Can Cream Cheese Frosting

Carrot or Spice Cake Mix

CHOCOLATE COVERED STRAWBERRY

2 Cans Strawberry

Chocolate Chips

Red Velvet Cake Mix

MANGO CHEESECAKE

2 Cans Diced Mangos

8 Oz Whipped Cream Cheese Spread as Even A Possible

French Vanilla Cake Mix

BETTER THAN PUMPKIN PIE

Milano Cookies

30 Oz Pumpkin Pie Mix

Cinnamon Swirl Cake and Muffin Mix Package 1

Cinnamon Swirl Cake and Muffin Mix Package 2

CHOCOLATE COVERED STRAWBERRY TAKE 2

26 Oz Nutella

One Can Strawberry Pie Filling

Strawberry Cake Mix

BETTER THAN APPLE PIE

2 Cans Apple Pie Filling

Sprinkle with A Little Bit of Cinnamon

Drizzle with Caramel Ice Cream Topping

Spice Cake Mix

S'MORES PIE

1 9 " pre-made graham cracker crust

1 cup semi-sweet chocolate chips

3/4 cup heavy cream

1/2 tsp vanilla

Filling:

4 oz cream cheese soft

1 7 oz container marshmallow fluff

1 Tbs vanilla extract

1 8 oz container whipped topping

Graham cracker crumbs for topping (optional)

Instructions

In heat safe bowl add your chocolate chips.

Heat your heavy cream until just simmering and pour over chocolate chips and let sit 5-7 minutes then stir until smooth.

Pour into bottom of graham cracker crust and refrigerate for 20-30 minutes until set.

Meanwhile to make the filling in large bowl beat together cream cheese, marshmallow fluff and vanilla until smooth.

Fold in your whipped topping.

Spread over chocolate in crust and refrigerate about 2-3 hour until set.

Sprinkle with graham cracker crumbs if desired.

ROYAL ICING

Whisk for 3 minutes

2 TBL Meringue Powder

6 TBL Water

Add

2 2/3 cup Powdered Sugar

Beat until you have stiff peaks

Use gel colors to color

Add water 1 drop at a time until desired consistency.

MARSHMALLOW BROWNIES

BROWNIE INGREDIENTS:

1 cup butter, softened to room temp

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

1 tsp salt

2 tsp vanilla

1 (10-12 oz) package of miniature marshmallows

FROSTING INGREDIENTS:

1 stick butter (1/2 cup), softened

2 tablespoons milk

1 teaspoon vanilla

3-4 Tablespoons of cocoa

3 cups of powdered sugar

INSTRUCTIONS 

FOR THE BROWNIES:

1. Soften margarine and blend in sugar and cocoa.

2. Beat together and add 4 eggs, one at a time, mixing after each one.

3. Add flour, salt and vanilla and mix well.

4. Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch.

5. Bake 22-25 minutes at 350.

6. Remove from oven and cover entire top with 1 package of miniature marshmallows.

7. Return to oven for 3 minutes, until marshmallows are soft and puffy.

8. Cool and frost with chocolate frosting.

FOR THE FROSTING:

1. Mix all ingredients with a hand mixer until smooth.

2. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

CHEESECAKE DUMP CAKE

1 15.25oz box cake mix. (any flavor that compliments your fruit choice)

2 21oz cans Pie Filling

8oz Whipped Cream Cheese

1 stick Butter, melted

Instructions

Preheat oven to 350 degrees. 

Spray 9×13 Casserole Dish with non-stick cooking spray.

Empty cans of Pie Filling into bottom of baking dish, and spread out evenly.

Scoop dollops of Cream Cheese on top and spread out over Pie Filling.

In a mixing bowl, combine dry Cake Mix and melted Butter.  Stir until crumbly.

Pour cake/butter crumble mixture over cream cheese layer in baking dish, and spread out evenly.

Bake for 30 minutes, or until sides are hot and bubbly.

***I have halved this recipe and baked in 9x9 pan for 30 minutes.

CINNAMON TOAST CRUCH MARSHMALLOW TREATS

5 TBL butter

10 oz marshmallows

12 oz box Cinnamon Toast Crunch (about 8 cups)

Spray 9x13 pan

Melt butter and marshmallows. Remove from heat

Stir in cereal

Press into pan

ROOT BEER FLOAT PIE

•¾ cup good quality root beer

•½ cup milk (any kind)

•1 (4-serving size) box instant vanilla pudding mix (sugar free may be used)

•1-2 Tbsp root beer extract (start with one Tablespoon and add more if you prefer a stronger root beer flavor. If you want a really light root beer flavor, only use a couple teaspoons and adjust from there)

•1 (8 oz) tub Cool Whip Free, thawed

•1 prepared graham cracker crust

•Cherries and whipped cream, for garnish (optional)

Instructions

1.In a large bowl, whisk together the root beer, milk, root beer concentrate and pudding mix for 2 minutes or until mixture thickens. Fold in the Cool Whip until mixture is uniform and combined.

2.Pour the mixture into the prepared graham cracker crust and freeze for approx. 8 hours or overnight. Once frozen, cut into slices and garnish with whipped cream and cherries, if desired. Store pie in freezer.

BIG BATCH RICE KRISPY TREATS

1 ½ sticks real butter (12 tablespoons)

22-24 cups mini marshmallows (divided)

12 cups rice krispie cereal

1 tsp Vanilla

¼ teaspoon salt

Instructions

Butter or spray with non stick spray, a Jelly Roll Pan and set aside.

In a very large mixing bowl add rice krispies and 6-8 cups mini marshmallows, set aside.

In a LARGE stock pot over medium heat melt the 12 TBL of butter and add 16 cups marshmallows. If you feel your pot isn’t large enough, add half the marshmallows at a time and let them melt down a bit before you add the rest. Melt completely and stir in vanilla and salt.

Once melted, quickly pour over cereal/mallow mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.

BASIC JELLO FLUFF

1 sm (4 serving size) jello; regular or sugar free
1 cup boiling water
1.5 cups ice cubes
4 oz cream cheese (any fat content) softened and whipped until smooth

Dissolve jello in boiling water. Stir in ice cubes until jello starts to thicken, then remove remaining ice.

Whip 2 TBL of the jello liquid into the whipped cream cheese until smooth and creamy.

Add the remaining jello into the cheese mix.

Whip until foamy.

Chill until set.

JELLO ROLL UPS

1 small package of Jello

½ cup of boiling water

1 cup of small marshmallows

In a microwave safe bowl, mix together the Jello mix and the hot water.

Stir until dissolved. If it's not dissolving, microwave the mixture for 30 seconds and keep stirring. Repeat until you get it all dissolved.

Add the marshmallows and microwave for another 30 seconds.

Mix together until the marshmallows are completely melted.

Pour mixture into a greased 8" x 8" pan and refrigerate for at least an hour.

Use a knife to cut around the edges of the pan to release the Jello.

Roll the Jello as tightly as you can.

Cut into 1" wide pieces using a sharp, thin knife.

Notes:
The marshmallow will rise to the top of the Jello mixture as it sets, so there's no need to make two different mixtures.

Double the recipe using a 9x13 pan.  roll up from the short side.

GOLDEN GRAHAMS S'MORES

11.7oz box Golden Grahams (8 cups)
10oz (5 1/2 cups) bag miniature marshmallows (divided)
12oz (2 cups) bag milk chocolate chips (divided)
5 TBL butter
1 TBL water
1 tsp vanilla

Grease 13x9-inch pan with butter.

Melt over medium heat 4 1/2 cups marshmallows, 1 1/2 cups chocolate chips, butter and water.

Once melted stir in the vanilla and cereal. Then add in remaining marshmallows and chocolate chips.

Press firmly in pan. Cool at least 1 hour until firm.

PEACH PIE

6 cups fresh peaches (peeled and sliced) (can use frozen/thawed sliced peaches also)

1&1/4 cup granulated

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

pinch salt

3/4 tsp almond extract

4 TBL diced butter

1 egg mixed with 1 TBL water for egg wash

2 discs Pie Dough

Step 1

Preheat oven to 425 degrees.

Roll out one pie dough disc 1/8-inch thickness. Drape pie pan with dough (about 1” overhang)

Set aside and keep chilled.

Step 2

In a mixing bowl put all ingredients, except butter and gently toss until all ingredients are combined.

Pour filling into pie shell. (or freezer bag)

Step 3

Dot with butter

Roll the remaining dough to 1/8-inch thickness. Drape over peach filling & butter.

Crimp the edges. Vent the top crust.

Brush with egg wash.

Step 4

Bake for 10 minutes

Lower oven to 350 degrees and continue to bake for 30-40 minutes

**If freezing pie filling, after step 2 put into ziplock freezer bag. When ready to bake thaw completely first then continue from step 3.

PEACH COBBLER

The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every fall. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times butter!

Peach filling
4 lbs fresh peaches (firm but ripe) peeled, cored and sliced
1 1/2 Tbsp fresh lemon juice

1/2 cup (100g) granulated sugar 

1 Tbsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Topping

1 & 1/2 cup all purpose flour (or 1/2 AP and 1/2 cake flour)

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

10 Tbsp unsalted butter, cold and diced into small cubes

1 cup buttermilk

1 tsp vanilla extract

Sprinkle

1 Tbsp granulated sugar

1/2 tsp ground cinnamon

Vanilla ice cream , for serving (optional)

For the peach filling

Preheat oven to 375 degrees.

Butter a 13x9 baking dish then pour peaches into baking dish and toss with lemon juice.

Mix the peaches, lemon juice 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.

Pour into prepared baking dish.

For the topping

Sift together flour 3/4 cup sugar, baking powder, baking soda, and salt and whisk 20 seconds.

Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.

Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and stir with a wooden spoon just until combined (don't over-mix, it should be lumpy).

Dollop and just lightly spread spoonfuls (I did 12 across the top) of the mixture evenly over top of peaches (it will seem like there's not quite enough but it will bake up nice and fluffy and fill up the pan).

Whisk together remaining 1 Tbsp sugar with 1/2 tsp cinnamon and sprinkle evenly over top.

Bake in preheated oven until topping is golden brown and set and and filling is bubbling well, about 40 - 45 minutes.

Remove from oven and let cool several minutes before serving with vanilla ice cream.

PEAR JELLO FLUFF

29oz can pears, drained then pureed
8oz cream cheese, softened
1 cup boiling water
6oz jello (your choice but lime is the bomb)
12oz cool whip, thawed


Mix pureed pears with cream cheese
Dissolve jello in water
Mix the pear mix & jello water together until smooth
Fold in cool whip


Can keep in bowl or pour into 9x13 pan


Refrigerate 2-3 hours until set