Wednesday, October 26, 2011

Candy Corn Rice Crispy Treats


Thanks to the blog My Creative Stirrings for this fun idea!  Check out her blog for great pictures and assembly instructions.

6 tablespoons margarine, divided
6 full cups mini marshmallows, divided
7 1/2 cups crispy rice cereal, divided
food coloring
butter or margarine
Measure 2 1/2 cups crispy cereal and place in a large bowl; set aside.  Grease one large and one small piece of waxed paper.  Line a large bread pan with the large piece, greased side up; set aside. 
In a small sauce pan combine 2 tablespoons margarine and 2 full cups of mini marshmallows just until melted.  Stir in cereal from the large bowl until combined.  Press into the bottom of the bread pan; set aside.  Wash the small sauce pan. 
Measure 2 1/2 cups cereal and place in a large bowl; set aside.  In the small saucepan combine 2 tablespoons margarine, 2 drops red food coloring and 3 drops yellow, and 2 full cups of mini marshmallows just until melted.  Stir in cereal from the large bowl until combined.  Press into the bread pan on top of the white layer; set aside. Wash the small sauce pan. 
In the small saucepan combine 2 tablespoons margarine, 5 drops yellow food coloring and 2 full cups of mini marshmallows just until melted. Stir in the remaining cereal until combined.  Press into the bread pan on top of the orange layer.  The mixture will not all fit in the bread pan. 
Place the small piece of wax paper on top of the krispie treat, greased side down. Flip the entire treat upside down to help form the top layer and place back into the pan to allow it to set for 1-2 hours or overnight.  Un-wrap the krispie treat.  On a cutting board slice the treat into three long sections. Take each of the three segments and slice into triangles.

Nancy's Hot Wassail Mix

1 cup Tang
1 1/2 cups lemonade mix
1 cup sugar
2 1/2 tsp cinnamon
1 tsp ground cloves

Mix   1 tsp to 1 cup hot cider
Or     1 Tbsp to 1 cup hot water

Friday, October 14, 2011

Deluxe Pumpkin Drop Cookies


 
This is an updated version (and our new favorite) of the basic Pumpkin Drop Cookie Recipe. 
This makes a double batch.  If you don't need that many cookies,
  1. Bake them anyway and take some to your neighbors, or 
  2. Scoop out the remaining dough onto a cool cookie sheet lined with wax paper.  Pop them in the freezer and when they are set transfer them to a freezer bag to bake later.  Same temp and time, plus a minute or two.

Add the following ingredients to a large bowl or stand mixer, mix after each additional ingredient is added.
1 large can pumpkin
2/3 cup milk (may substitute water)
2 packages spice cake mix
1 cup quick oats
1 package semisweet chocolate chips  (reserve 1/4 cup or so for the end. Once I scoop out all the cookies I can scrape out 4-5 more cookies from the edges, and I sprinkle more chips in the bowl so they get some too.)



Drop by spoonfuls on lightly greased baking sheet. Bake for 15-17 minutes at 350 degrees.