Grown-Up Rice Krispie Treats

How to Make Gourmet Rice Krispie® Treats

This is simply Rice Krispie Treats with added white chocolate chips and dry cranberries. The white chocolate melts into the marshmallow mixture and makes for a much richer and very attractive bar. This is very suitable for guests. It is nearly as simple as the original recipe.

Look for white chocolate chips made with cocoa butter instead of vegetable or coconut oil.

Cranberry and White Chocolate Krispie Treats

Ingredients

4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cup white chocolate chips
6 cups Kellogg’s Rice Krispie cereal or equal
3/4 cup dry cranberries

Directions

Butter a 9 x 13-inch baking pan.

1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.
2. Add the white chocolate chips, rice cereal, and cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture.
3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.

Baker’s notes: The white chocolate chips will melt in the hot marshmallow mixture.

If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean-up.

Rice Krispie Treats are best eaten the same day.

Marionberry White Chocolate Rice Krispie® Treats

Add a cup of jam and some white chocolate and you’ll have a treat for everyone.  Vary the jam though seedless is nicer.

Ingredients

2 tablespoons butter
5 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cups white chocolate wafers or 1 cup white chocolate chips
9 cups Kellogg’s Rice Krispie® cereal or equal
1 cup or 8-ounce jar of seedless marionberry jam

Directions

1. Butter a 9 x 13-inch baking pan.  Set aside.
2. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is hot, melted, and smooth.  Remove from the heat.  Add the vanilla, white chocolate, and jam and stir.
3. Add the cereal and stir until the cereal is uniformly combined with the marshmallow mixture.
4. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let it cool and cut it into squares.

Raspberry White Chocolate Rice Krispie® Treats Recipe

This is simply Rice Krispie Treats with added white chocolate chips and tidbits. While we made these with raspberry tidbits, try them with blueberry or strawberry too.

Berry tidbits are baking chips.  Instead of drops with pretty little curly tops, they are cut into squares much like chocolate cookie chunks.

Ingredients

4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cup white chocolate chips
6 cups Kellogg’s Rice Krispie cereal or equal
3/4 cup strawberry, raspberry, or blueberry tidbits

Directions

Butter a 9 x 13-inch baking pan.

1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.
2. Add the white chocolate chips and rice cereal. Stir until the cereal is uniformly combined with the marshmallow mixture and then add the tidbits and stir until they are just distributed.  The tidbits will partially melt in the warm mixture.
3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.

Sfogliatelle

Sfogliatelle

Ingredients
For Pastry
1 1/2 c. flour
1/2 c. sugar
1/2 tsp. salt
1/2 c. butter
1 c. ice water
3/4 c. melted butter or shortening
For Ricotta Filling:
1 lb. Ricotta cheese
2 tsp. milk
1/4 tsp. vanilla extract
1 egg, beaten
1/4 c. sugar
1 tsp. grated orange peel
Preparation
For Filling: Combine Ricotta, milk, egg, sugar and vanilla and run through sieve. Add orange peel. Store in refrigerator until ready to use.
For Pastry: Sift together flour, sugar and salt in a bowl. Mix in cold butter with fingers. Gradually add enough ice water to hold ingredients together. Toss on lightly floured board and knead about 8 minutes or until dough is smooth. Cover and set aside in cool place 1/2 hour. Divide dough into four even parts. Roll out each piece with rolling pin on lightly floured board, making rectangular sheets about 20-inches long. If necessary, pull and stretch dough with hands while rolling, to make tissue thin and almost transparent. Brush each sheet and place sheets on top of each other. When four sheets are piled up, brush top with melted butter or shortening. Let stand 5 minutes, then roll tightly as for jelly roll. Roll in waxed paper. Set aside 30 minutes or more in refrigerator. With sharp knife, cut roll into 1/2-inch slices, which will resemble narrow rolls of ribbon. Place on board or platter, cover with towel and set aside 15 minutes in cool place.
Place each slice on palm of left hand. With right thumb on center of roll, gently press through slice so that it forms a ribbed cone; make sure that ribs do not become entirely separated. Carefully work around cone with thumb and index finger until it is well shaped, 3-inches across mouth and 1/2-inch at tip. Press tip together. Fill each cone with 1 heaping tablespoonful of filling. Flatten cones slightly between palms of hands; place on lightly buttered cookie sheet; bake in a preheated moderate 180 °C/375 °F degrees oven about 30 minutes or until cakes are golden color and crisp and filling is firm. Remove from oven, cool, dust with confectioners sugar. Serve.

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Italian Cream Cheese Cake

Italian Cream Cheese Cake

Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans

CREAM CHEESE FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Preparation

Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. 

Zucchini Cakes

Zucchini Cakes

Ingredients:

1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
1/4 teaspoon paprika
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil

Instructions:

Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.
These are great when served with a dollop of ranch dressing. Enjoy!

CHOCOLATE CANNOLI CAKE

CHOCOLATE CANNOLI CAKE

Ingredients:

Cake:
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking powder
1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
1 1/2 cups sugar
3/4 teaspoon salt
1 tablespoon espresso powder, optional, to enhance chocolate flavor
2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
3 large eggs
3/4 cup milk
2 teaspoons vanilla extract

Filling:
2 cups ricotta cheese, part-skim preferred
3/4 cup semisweet chocolate chips, mini chocolate chips preferred
1 teaspoon vanilla extract1/3 cup confectioners' sugar
2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

Frosting:
1 cup unsweetened baking cocoa
1/2 teaspoon espresso powder, optional
1/2 cup heavy cream
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
pinch of salt
1 cup confectioners' sugar, sifted

Directions:

To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

Beat until the mixture is smooth and fluffy. Beat in the vanilla.

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple
syrup or vanilla syrup; this will help keep the cake moist.

Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

Ice the cake — top and sides — with the frosting.

Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.

Tips:

As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

Elegant Balsamic Steak Rolls

Any time you make this dish you’ll be rewarded with a beautiful plate of steak that’s filled to bursting with exceptional flavor. For something that looks so pretty—you almost don’t want to eat it—these steak wraps are a breeze to assemble and come together relatively quickly once you get going! You could even delegate some of the prep work to eager little hands who will get a kick out of wrapping of their meal. 

The key with this recipe is to use nice and thinly sliced, non-fatty meat that will cook evenly and in what seems like no time at all. That, along with this killer sauce (you could just as easily make a soy sauce-based glaze if you’ve got that on hand) make for a truly special dish that people will be impressed you whipped up at home!

Elegant Balsamic Steak Rolls

Serves 4-6

Ingredients

Meat:

• 1 1/2-2 pounds sirloin steak, thinly sliced
• 2 ribs scallions, cut into 3-inch pieces
• 1 tablespoon extra-virgin olive oil
• sea salt and freshly ground pepper, to taste

Glaze:

• 1 shallot, minced
• 1/2 cup beef broth
• 1/2 cup balsamic vinegar
• 3 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons butter
• 1/2 teaspoon red pepper flakes

Directions

1. On a clean, flat workspace, lay steak out and divide into (approx.) 3x8 1/2-inch strips. Season generously with salt and pepper.
2. Transfer steak strips to a shallow baking dish.
3. In a medium bowl combine balsamic vinegar, brown sugar, Worcestershire sauce and red pepper flakes.
4. Stir until sugar has completely dissolved and drizzle 1/2 of sauce over meat.
5. Rub it in so each piece is thoroughly coated. Let sit 15 minutes.
6. In a small saucepan over medium-high heat, melt butter and sauté shallots until translucent.
7. Pour remaining sauce into saucepan, add beef broth and cook over medium-high heat, bring to a boil, then reduce and simmer until mixture has reduced and thickened.
8. To assemble rolls: take a piece of scallion and line it up on the short edge of a strip of meat. Take the corners of the short edge of meat and roll it over the scallion until it is fully wrapped.
9. Secure rolls with a toothpick and repeat with remaining steak rolls.
10. Place a large pan or skillet over medium-high heat and cook olive oil until hot.
11. Once hot, lay down 4-5 steak rolls, making sure they’re not touching. Don’t move them once you’ve placed them in the pan.
12. Cook rolls for 2-3 minutes per side, or until fully cooked through. Remove to a plate and cover with aluminum foil. Continue with remaining rolls.
13. Transfer rolls to serving platter and drizzle with remaining balsamic glaze.

FIRST PRIZE PULL-APART CHEESY GARLIC BREAD

 First Prize PULL-APART CHEESY GARLIC BREAD

Ingredients

• 1 large loaf sourdough bread made from my Mix
• 1 cup mozzarella cheese, grated
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup green onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons poppy seeds

Directions

1. Preheat oven to 350º F.
2. Use a sharp, serrated knife to cut bread diagonally in both directions to create small diamonds. Note: be careful not to cut bread all the way through; cut 3/4 way down the loaf, making sure the bottom is still connected.
3. In a microwaveable bowl, combine butter, garlic and poppy seeds and microwave at 20-second intervals until melted.
4. Stir green onion into butter.
5. Wedge your fingers into the diamond cut-outs in the bread to open them up and drizzle melted butter and green onion down into the cracks.
6. Fill cracks with shredded mozzarella (it’s ok if some pokes out on top), then wrap loaf in aluminum foil.
7. Place wrapped loaf in oven and bake for 15 minutes. Carefully unwrap and bake for another 5-10 minutes, or until cheese is melted and bubbly.
8. Remove from oven and serve immediately.

Involtini Zucchini & Prosciutto

Involtini Zucchini & Prosciutto

Ingredients
3 Tbsp 100% Organic Extra Virgin Olive oil
4 zucchini
8 oz prosciutto crudo
8 oz- provolone diced
salt
black pepper

Preparation
Cut lengthwise the zucchini and grill then sprinkle with extravirgin olive oil, salt and pepper.
Garnish zucchini with provolone and prosciutto crudo then roll and close with stick.
Put involtini in a baking dish with extravirgin olive oil and bake at  400 ° F for 10 min.
Serve.

STUFFED TOMATOES WITH CORN, GROUND TURKEY, AND WHITE CHEDDAR AND/ OR STUFFED TOMATOES WITH COUSCOUS, ZUCCHINI AND PARMESAN

Couscous cooks so quickly, that it'll be ready for the tomatoes by the time you dice summer squash and grate Parmesan. In a bowl, stir together cooked couscous, diced zucchini, and grated Parmesan. Spoon mixture into hollowed tomato and drizzle with olive oil. Bake at 350 degrees F until tender and cheese is melting, 20 minutes.

STUFFED TOMATOES WITH CORN, GROUND TURKEY, AND WHITE CHEDDAR

Our new go-to weeknight dinner. In a bowl, stir together cooked ground turkey, corn kernels, grated sharp white cheddar, and torn fresh basil. Spoon mixture into hollowed tomato, sprinkle with breadcrumbs and drizzle with olive oil. Bake at 350 degrees F until tender and cheese is melting, 20 minutes.

STUFFED TOMATOES WITH ITALIAN SAUSAGE, BASIL, AND PROVOLONE

STUFFED TOMATOES WITH ITALIAN SAUSAGE, BASIL, AND PROVOLONE

This takes a classic Italian combo and adds provolone, making it irresistible. In a bowl, stir together cooked and crumbled (or sliced) Italian sausage, torn fresh basil, and chopped provolone. Spoon mixture into hollowed tomato and sprinkle with breadcrumbs and drizzle with olive oil. Bake at 350 degrees F until tender and cheese is melting, 20 minutes.

Ciambella Ricotta

Ingredients
16 oz- ricotta
16 oz- flour 00
12 oz  sugar
4 eggs
1/4 teaspoon baking powder
1 teaspoon of vanilla extract
4 oz- butter at room temperature

Preparation
In a bowl separate the yolks from the whites and whip the whites with a pinch of salt.
In another bowl combine the egg yolks and sugar and whip along with whips.
Then add the melted butter and ricotta and mix.
Add flour, baking powder and vanilla and finally the egg whites and mix.
Grease and flour baking dish and pour the mixture.
Bake in a preheated oven at  350 ° F for 40 min.

Cool and Serve…

Fagottini Ricotta & Nutella

Ingredients

1 roll puff pastry
3 oz- Ricotta
3 oz- Nutella
powdered sugar

drizzle also with warmed Nutella

Preparation

In a bowl mix Ricotta and Nutella.
Roll out the dough and cut into squares of 10 cm.
Garnish puff pastry with the mixture and close.
Bake in a preheated oven at 350 ° F for 15 min.
Then sprinkle with  powdered  sugar and nutella.   Serve.

Spaghetti Siciliana

Spaghetti Siciliana

Ingredients
4 Tbsp 100% Organic Extra virgin olive oil
1 lb- Spaghetti
8 oz- Swordfish diced
10 oz- tomato diced
1 onion
salt
capers
black olives
black pepper
Preparation
In a pan with extra virgin olive oil fry onion then swordfish and cook until golden then add tomato then put capers, olives, salt and pepper. Cook the pasta in plenty of boiling salted water.Then mix pasta drained and sauce.
Serve.