rice krispies

Mel's Kitchen cafe

INGREDIENTS

•  8 tablespoons (1 stick) butter
•  16 ounces large marshmallows
•  1 teaspoon pure vanilla extract
•  Pinch coarse, kosher salt
•  9 cups crisp rice cereal (i.e. Rice Krispies)

INSTRUCTIONS

1. Butter the bottom and sides of a 9X13-inch pan. Set aside.
2. In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here's a browned butter how-to if you'd like a visual).
3. Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.
4. Remove the pan from the heat and add the rice krispies. Stir until evenly combined.
5. Scrape the mixture into the prepared pan and using lightly greased or barely wet (with cold water) hands, lightly press the mixture into the pan (mashing them too hard and you'll end up with very firm rice krispie treats - so use a gentle hand if you want them chewy). Let cool before slicing into squares.

BIG BATCH:

• 1 1/2 sticks butter
• 24 oz marshmallows
• 1 1/2 tsp vanilla
• pinches coarse salt
• 13 1/2 c Rice Krispies

*Place in jelly roll pan, cut into 48 bars

Perfect Lemon Cupakes

Cake:
1 pkg lemon cake mix
1 c sour cream
3/4 c water
3/4 c oil
4 eggs
1 small pkg lemon instant pudding

Mix dry ingredients, add wet.  Mix with mixer on med speed for about 2 min. 
Cupcakes:  bake at 350 for 20 min.  Regular cake:  pour into greased 9x13, or two round pans.  Bake for 25-30 min.  Check with toothpick.

Lemon Buttercream frosting
1 c butter, very soft
6-8 c powdered sugar
1/2 c fresh lemon juice
1 tsp grated lemon zest

Place butter in large mixing bowl. Add 4 c sugar, then juice and zest.  Beat until smooth and creamy.  Gradually add the remaining sugar 1 c at a time, until icing is thick enough to spread well (maybe just 6 c total?)  Use and store at room temp.  Don't refrigerate and it will last covered for about 3 days.

*Raspberry jam between layers-half frosting/half jam in middle
*7 min. frosting with added lemon would be really good, too!

Banana Slush Punch

From OurBestBites

Ingredients:

6 cups water, divided
4 very ripe bananas
1 1/2 cups white sugar
6 cups (48 ounces) pineapple juice
2 12- ounce cans orange juice concentrate
1 12-ounce can lemonade concentrate (pink or yellow)
3 liters Sprite or ginger ale

Instructions:

In the jar of a blender, combine 3 cups water, bananas, and sugar. Blend until smooth and set aside.

In a large bowl or pot, combine remaining water, pineapple juice, orange juice concentrate, and lemonade concentrate and mix well or blend with an immersion blender. Add banana mixture.

Divide the mixture evenly among 3 freezer-safe containers or gallon-sized Ziploc bags and freeze for several hours or overnight (at least). When ready to serve, place 1 container of banana mixture at a time into a drink bowl or jar and pour 1 liter of chilled ginger ale or Sprite over the banana mixture. Mix with a spoon (or immersion blender) and serve immediately. If desired, you can garnish with frozen berries.

Smore's Squares

From Katie Grahms

Melt until smooth (in microwave 30 second intervals):
3/4 c light corn syrup
3 Tbs butter
1 pkg milk chocolate chips
1 c mini marshmallows

Remove from heat, add:
1 tsp vanilla

Add and mix with rubber scraper:
1 pkg golden grahams (8-9 c)

After a few minutes, and when mix isn't too hot to melt these marshmallows, add:
2 c mini marshmallows

Chex Muddy Muddies

9 c Rice Chex
1 c chocolate chips
1/2 c PB
1 tsp vanilla
1 1/2 c powdered sugar

• Measure cereal into large bowl.
• In 1 qt microwavable bowl microwave, chocolate chips, PB, and butter for 1 min.  Stir.  Micro about 30 seconds longer until mixture can be stirred smooth.  
• Stir in vanilla.  
• Pour mixture over cereal, stirring until evenly coated.  Add powdered sugar, mix until coated.  
• Spread on wax paper to cool.

Roasted Pumpkin Seeds

Rinse pumpkin seeds and let dry.

Mix together:

2 c pumpkin seeds
1 Tbs oil
1 tsp salt - course or regular 

Place on jelly roll pan in a single layer.  Bake at 350 for about 15-25 min.  Check and stir occasionally.

Or convection 325 for about 15 min, stir every five minutes. 

Pulled Pork Sandwiches

Yummy pulled pork sandwiches (More traditional)

Link from Creme de la Crumb HERE

• 3 pound pork shoulder cut into 4 large chunks
• 1 can coca cola may sub dr pepper or root beer
• 2 1/2 cups bbq sauce (try using a couple different kinds that compliment to add flavor)
• 1/3 cup brown sugar
• 4 tablespoons apple cider vinegar
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 6 hamburger buns for serving

In the Instant Pot:

1. Lightly grease instant pot and place pork chunks in it.  Pour soda on top.
2. Stir together 2 cups BBQ sauce, brown sugar, vinegar, garlic powder, and onion powder.  Pour over pork.
3. Place lid on, sliding to locked position.  Set pressure to cook for 45 min.  Natural release for 10 min, then vent.  
4. Use two forks to shred pork.  Use a slotted spoon to tranfser pork to a bowl.  Discard liquid from IP and stir remaining 1/2 c BBQ sauce with pork (or if it's flavorful enough, just add BBQ sauce to your sandwich before eating).

Serve on hamburger buns with extra BBQ sauce.

Amazing Pulled Pork Sandwiches

Link HERE From 100 Days of Real Food

Ingredients:

3 Tbs paprika

1 Tbs kosher salt

1 tsp pepper

1/2 tsp cayenne pepper

1 tsp garlic powder

1/2 tsp thyme

1/2 c honey

1/4 c red wine vinegar

3 Tbs olive oil

1 onion cut in fourths or sixths

3-4 lbs pork shoulder, cut in half

In a small mixing bowl mix together the spices.  Then add the honey, vinegar, and oil.  Stir.

Place the onion pieces on the bottom of the slow cooker.  Top it with the 2 pieces of pork and pour the honey paste over all sides of the pork pieces.  Lift to let a little get under.

Turn the slow cooker to low and cook for 7-8 hours or until the meat is tender enough to be easily shredded with a fork.

Serve on hamburger buns with Mama's Coleslaw!  DELICIOUS!

Coleslaw:

Half Recipe:  (Full recipe HERE)
1/4 c sugar
1/4 c mayo
1/4 c milk (can use half buttermilk- or use a little lemon juice at bottom of milk measurement)
1 1/4 Tbs lemon juice (so 1 Tbs plus a little less than a tsp)
3/4 Tbs cider vinegar (so 2 1/4 tsp)
1/4 tsp salt
sprinkle of pepper
10-14 oz bagged coleslaw mix

Whisk the sugar, mayo, milk, lemon, vinegar, salt, and pepper in medium bowl.  Add coleslaw mix and stir til combined.

Hard Boiled Eggs

In the instant pot place however many eggs you want on the trivet. 
Add 1 c water.
Close lid and keep vent sealed.
Set for 6 min.
Naturally release pressure 6 min. (or 8...)
Place in cold, icy water.
Shells will come off beautifully!

Cob Salad

Lettuce
Tomatoes
Green onions, or purple
Peas (if frozen, just put on and they will thaw)
Grilled chicken (I cooked my chicken in the fry pan with some chicken season Grill mates)
Hard boiled egg
Avacado
bacon, opt
Feta cheese (or bleu)
Croutons

Dressing: (From Cara)
1 c mayo                                         
1/2 tsp kosher salt
1/2 tsp pepper
2 Tbs red wine vinegar
2 tsp minced garlic
1/2 c crumbled feta or bleu cheese
2 Tbs or more milk or buttermilk to thin

Italian Pasta Salad

• (1) 16 ounce package of rotini pasta (multi-colored)
• 2 cups cherry tomatoes halved
• 1 cucumber, cut and quartered
• 4 oz mozzarella cheese cubed
• 3 oz sliced pepperoni cut in fourths 
• 1 large green bell pepper diced
• (?)(Red onion, chopped fine
• 1 can of black olives 10 oz, drained
• 8 oz Italian dressing
• 6 oz shredded Parmesan cheese (opt)

1. Bring a large of of water to a boil.
2. Add pasta and cook until al dente. You want your pasta firm.
3. Drain, and rinse with cold water. Set aside.
4. In a large bowl, combine the pasta with tomatoes, mozzarella cheese, pepperoni, green pepper, and black olives.
5. Pour the Italian dressing over the top. Add in the Parmesan cheese and stir to coat.
6. Let sit in the refrigerator for at least one hour for the flavors to come together.

Serves 12

If Putting together the night before, just add a little dressing to the noodles and veggies.  Add the cheese and rest of the dressing right before serving.

*Can instead of using pepperoni do more veggies: broccoli, cauliflower, etc

Lemon Shrimp

Heat fry pan to medium. (Cook 1 bunch asparagus in a little oil for 4-6 min until crisp-tender, then remove and keep warm)

Add:
1 Tbs olive oil
About 24 shrimp, peeled and deveined.
salt and pepper

Cook a couple minutes on first side, flip, then add:
1 tsp garlic
1 tsp basil
1 Tbs lemon
1/2 tsp onion powder

Add 1/4 c chicken broth and heat another minutes until liquid evaporates a little.  (Add asparagus)

Taco Seasoning

For 1 lb beef or turkey:

Mix in a small bowl

• 1 tablespoon chili powder (less to be less spicy??)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

Add 1/2 c water to cooked meat with the seasonings. 

Tex-Mex Enchiladas

YIELD: 6-8 SERVINGS

TEX-MEX ENCHILADA CASSEROLE

PREP TIME 25 MINUTES

COOK TIME 55 MINUTES

TOTAL TIME 1 HOUR 20 MINUTES

INGREDIENTS

•  14 corn tortillas cut into fourths
•  1/2-1 pound ground beef or lean ground turkey (or *1 c shredded chicken)
•  1 tablespoon butter
•  1 tablespoon olive oil
•  1 medium onion, diced
•  1 medium red or green bell pepper, cored, seeded and diced
•  1 large poblano chile, diced (pasilla is what I found)
•  1 cup frozen corn kernels
•  2 cloves garlic, finely minced
•  1/4 cup all-purpose flour
•  2 tablespoons chili powder
•  2 teaspoons ground cumin
•  1 teaspoon ground coriander
•  2 1/2 cups low-sodium chicken broth
•  1 (15-ounce) can black beans, rinsed and drained
•  1 tablespoon fresh lime juice
•  Salt and black pepper to taste
•  8 ounces cheddar cheese, shredded
•  8 ounces Monterey jack cheese, shredded (**or mozzarella.  For each layer I did about half cup cheddar and half cup moz.  On the top and bottom layer I added some cotija cheese)
•  Chopped cilantro for garnish, sour cream salsa, guac

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
2. Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
3. In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
4. In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
5. Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat (can just combine the meat and sauce **I also added cilantro to the sauce**) and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
6. Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

LINK to Mel's

Frosting/Fruit Dip

8 oz cool whip
8-12 oz yogurt (strawberry)
small box instant vanilla or cheesecake pudding mix

For frosting use large cool whip

*When I made this for the Greer's baby blessing party I did something like this:

• 8 oz cool whip
• 8-12 oz strawberry yogurt (I only used 5 oz mixed berry)
• 1 3.5 oz box vanilla pudding powder
• 3.5 oz marshmallow creme
• 3 oz cream cheese

Zucchini Bread

YIELD: ONE LOAF

THE BEST ZUCCHINI BREAD

PREP TIME 15 MINUTES

COOK TIME 55 MINUTES

TOTAL TIME 1 HOUR 10 MINUTES

INGREDIENTS

•  1 lb zucchini- About 1 1/2 cups of zucchini after shredding and wringing dry 
•  2 cups flour (either white wheat or half all-purpose, half wheat)
•  1 teaspoon baking powder
•  1 teaspoon baking soda
•  1 teaspoon salt
•  1 teaspoon ground cinnamon
•  1 teaspoon allspice
•  1 1/4 cups granulated sugar (could just do 1 c, especially if using vanilla yogurt)
•  2 large eggs
•  1/4 cup plain yogurt
•  1 tablespoon fresh lemon juice or more plain yogurt
•  6 tablespoons butter, melted (do half oil)

INSTRUCTIONS

1. Preheat the oven to 350 degrees  Generously coat a 9X5-inch loaf pan with cooking spray and put a little wax paper on bottom of pan.
2.  Shred the zucchini. Place in a clean kitchen towel, wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out some of the excess water. You should have about 1 1/2 cups of  zucchini. Set it aside.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice, and butter until combined.
4. Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix! Transfer the batter to the prepared pan.
5. Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

**I normally double this and bake into 3 loaves.  Bake about 40 min.

From Mel's