Raspberry White Chocolate Rice Krispie® Treats Recipe

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.

•´¯`☆Greek Salad•´¯`☆

•´¯`☆Greek Salad•´¯`☆

INGREDIENTS
2 long english cucumbers - chopped
2 large tomatoes - chopped
1 large purple onion - diced
1 cup diced feta cheese
1/4 cup olive oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1 tbsp dijon mustard
1 tbsp dried oregano
1 tbsp dried basil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

DIRECTIONS
Combine chopped vegetables and feta cheese in a large bowl.

Mix oil, vinegar, and other seasonings in separate bowl and pour over vegetables. Mix thoroughly. Store in an airtight container in the fridge.

You can also add olives....  You can also add croutons before serving for some added flavor!

Enjoy!

Simplify your needs and Amplify your life.

Oatmeal Pumpkin Cookies

Oatmeal Pumpkin Cookies

A super easy, no mixer, cookie recipe that is loaded with tons of flavor while still low in calories...

Ingredients
2 cups flour + 1 tbsp. flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups old fashioned oats
1 cup butter
1/4 cup molasses
1 cup brown sugar
1/4 cup sugar
1 egg yolk
3/4 cup pumpkin puree
2 tsp vanilla extract
*1/2 cup chocolate chips
*1/2 cup white chocolate chips
*1/2 cup dried cranberries
Instructions
1.Preheat oven to 350
2.Line cookie sheets with parchment paper, or silicone mats
3.In a large bowl mix together flour, baking soda, pumpkin pie spice and salt
4.Add in oats, stirring to combine, set aside
5.In a microwave safe bowl melt butter
6.Whisk in molasses, brown sugar and white sugar until well combined
7.Whisk in egg yolk
8.Add in pumpkin and vanilla and whisk until well combined, mixture should be thick
9.Pour into dry ingredients and gently stir, mixing only until just combined
10.Fold in your add-ins; you can use any combo of chocolate chips, nuts or dried fruits you prefer, just make sure they equal 1 1/2 cups total, mixing until just combined
11.Using a small cookie scoop place cookie dough on prepared cookie sheets about 2 inches apart
12.Bake for 13-15 minutes, or until the edges or lightly browned
13.Allow to cool on baking sheet for 5 minutes and then remove to wire cooling racks
14.Store in air tight container for up to 10 days

Cauliflower Pizza Crust

1 cup riced cauliflower 

3 cups mozzarella, divided

1 teaspoon dried oregano

1/2 teaspoon garlic salt

1 teaspoon crushed garlic

1 egg 

OLIVE OIL

OLIVES

ARTICHOKES

SUN-DRIED TOMATOES

 

Preparation

Pulse one head of chopped cauliflower into chunks in a food processor until it looks like grain. Microwave the cauliflower for 8 minutes.

In a medium bowl, stir together 1 cup riced cauliflower, 1 1/2 cups mozzarella, oregano, garlic salt, garlic, and egg. Spray a cookie sheet with cooking spray. Pat mixture out into a 9-inch circle. Brush with olive oil. Bake the crust at 450° for 15 minutes. 

Top the pizza with 1 1/2 cups mozzarella, olives, artichokes, and sun-dried tomatoes. Broil 3-4 minutes or until cheese melts.

Farfalle Pasta with Spinach and Pancetta

Farfalle Pasta with Spinach and Pancetta.  A quick and fantastic dish to make for lunch or your next buffet table.

Ingredients

• 1 Lb Farfalle Pasta
• 4 Cloves Garlic sliced
• 10 Oz Baby Portobello Mushrooms sliced
• 4 Cups Baby Spinach
• 4 Oz Pancetta cubed
• 1/2 Cup White Wine
• 1 Cup Grated Pecorino Romano Cheese
• 4 Tbsp Extra Virgin Olive Oil

Directions/Steps

• Cook the pasta in salted water until slightly under Al Dente.
• Heat the oil in a large Saute pan on medium-high heat and add the garlic.  Cook the garlic for about 30 seconds and add the Pancetta.
• Saute the garlic and Pancetta for about 2 minutes, then add the wine.  Lower the heat to medium-low and allow the alcohol to reduce.  Add the Mushrooms and salt to taste and cook until softened, about 5 minutes.
• Add the Spinach and cook just until wilted.  Add the pasta and toss for about 1 minute.
• Add the Pecorino over the top of the pasta and turn off the heat.  Toss the pasta one more time allowing the residual heat to melt the cheese.
• Serve immediately with more grated cheese on top if desired.

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Brown Sugar, Bacon & Brie Crescent Rolls

Brown Sugar, Bacon & Brie Crescent Rolls

 

These crescent rolls are dressed up with brown sugar, bacon and brie to create a yummy treat for you to serve your friends and family!

Ingredients

• 2 pkg. crescent rolls
• 1 small wheel of brie cheese
• 1 c bacon crumbles
• 4 t brown sugar

 

Instructions

1. remove the rind from the brie cheese and cut into 1 inch cubes
2. unroll crescent rolls and separate on triangles
3. preheat oven according to package directions
4. place 1 brie cube on the base of each triangle
5. top with ¼ t of brown sugar and 1 T of bacon crumbles
6. roll triangles into crescent shape with cheese mixture inside
7. bake according to package directions
8. serve warm and enjoy!

Artichoke Salsa

Artichoke Salsa

 

Artichoke Salsa is fresh, healthy, colorful, delicious, and full of awesome flavor. It would work great as an appetizer with chips, or as a topping for seasoned chicken.

Ingredients

• 1 6.5 oz. jar marinated artichoke hearts, drained and chopped, but reserve 2 T. marinade
• ½ c. black olives, sliced
• ½ c. grape tomatoes, sliced
• 2 cloves garlic, minced
• 2 T. fresh basil, finely chopped
• 1-2 T. capers (I used 2)
• 3 green onions, thinly sliced
• 1 jalapeno, seeded and diced
• salt and pepper to taste

 

Instructions

1. Combine all ingredients in a large bowl and mix well
2. Cover and refrigerate for at least an hour before serving