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

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.

Zucchini Bread & Muffins

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
Mix dry ingredients together in a bowl:
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon

Set aside.  Cream together:
3 eggs
3/4 cup applesauce
2 cups white sugar
1 Tbs vanilla extract

Add creamed mix to dry mix, then stir in 3 cups grated zucchini.  
Pour batter into prepared pans.  Sprinkle tops with sugar if desired.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Chicken Biscuit Stew

2 cups cooked chicken, cubed
1/3 cup chopped onion
1 cup sliced carrots
1 cup chopped celery
2 cups cubed potatoes
1 tsp chicken bouillon 

Add veggies into large pot of water,  bring to a boil and cook until veggies are tender. Drain liquid, reserving 1 1/3 cups.  Add chicken bouillon to liquid and stir to dissolve.  Set aside. Make white sauce:


White sauce:
1/4 cup margarine
1/3 cup flour
1/2 tsp salt
dash of pepper
Melt 1/4 cup margarine on low heat. Blend in 1/3 cup flour, 1/2 tsp salt, and a dash of pepper.
Then add 1 1/3 cup reserved broth and 3/4 cup milk.  Cook and stir until thick.

Combine chicken, veggies,  and white sauce.   Heat through while baking biscuits separately,  or add to casserole dish and arrange biscuit dough on top.  Bake at 375 for 20-25 minutes, until biscuits are golden brown.

Biscuits
1 1/2 cups flour
1 1/2 tsp sugar
2 tsp baking powder
1/4 tsp salt

Mix together dry ingredients, cut in 5 Tbs shortening. Add 1/2 cup milk.  Stir until just mixed.  Knead lightly on floured board.  Roll out to 1/2 inch, cut into biscuits.

Strawberry Cheesecake Trifle

1 1/2  pounds strawberries (fresh, sliced) 1/2 cup  sugar 1 lb low fat cream cheese (softened) 3 tbsp orange juice 1- 8 oz tub  cool whip (extra for garnish, as desired) 1 large pound cake In a bowl, toss strawberries with 1/4 cup sugar; set aside. In a mixing bowl beat cream cheese, 1/4 cup sugar, and orange juice until smooth. Fold in Cool Whip. Set aside. Cut pound cake into cubes. Drain strawberries, reserving juice. Drizzle cake cubes with reserved juice. Place half of the cake cubes in a 4 quart trifle dish. Top with half of the cream cheese mixture and half of the strawberries. Repeat layers. If desired, garnish with cool whip and strawberries, cut into fans. Cover and refrigerate 4 hours. inspiration from from yummly.com

Blonde Brownies

INGREDIENTS:

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2/3 cup butter  (or 1/3 cup butter and 1/3 cup applesauce)

2 cups packed brown sugar

2 eggs

1 tablespoon vanilla extract

1 cup butterscotch chips (or Reeces pieces, chocolate chips, walnuts, whatever sounds yummy)

DIRECTIONS:

Preheat oven to 350 degrees F

Mix dry ingredients together.

Cream sugar and butter together.  Beat in eggs and vanilla.  Gradually add flour mixture, mixing well.

Stir in butterscotch chips.

Spread into greased 9X13 pan and bake for 20-30 minutes, or until golden brown. Cool on wire rack.