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.