Rice Krispies Treats

December 20, 2010 at 9:34 am (Desserts, Holiday Favorites)

The original recipe…from kellogg’s website.  I put it on my blog so I can see it on my phone while in the grocery store.  Lame, but the truth.  I figure most people know how to make these without my help. 


  • 3 Tbs. Butter or Margarine
  • 1 pkg (10 oz., about 40) regular marshmallows -OR- 4 cups miniature marshmallows
  • 6 cups Rice Krispies cereal



1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Microwave Directions:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.


Permalink Leave a Comment

Puppy Chow (Chex Muddy Buddies)

December 20, 2010 at 9:14 am (Desserts, Holiday Favorites)


9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar



1. Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.


Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.


Nutritional Information:

1 Serving: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 16g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils 
*% Daily Values are based on a 2,000 calorie diet.

Permalink Leave a Comment

Meringue Cookies

November 25, 2010 at 10:02 am (Desserts, Holiday Favorites)

These are the best EVER.  My neighbor Dottie introduced these to us the first Christmas we lived in Tennessee.  Everytime I’ve brought them to a party, people have raved about them.  Like Ms. Dottie, I only make these for the Christmas season.

Approximately 20 cookies per batch


  • 2 egg whites (room temperature)
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 6 ounces chocolate chips


Preaheat oven 300 degrees.

Beat egg whites, salt, cream of tartar, and vanilla until mixture forms a soft peak.  Gradually add sugar until stiff peaks.  Fold in chocolate chips.

Line cookie sheets with brown paper (I use brown paper bags).  Spoon batter onto lined cookie sheets.  Cook for 25 minutes, or until light brown.

Permalink Leave a Comment

Spinach Pesto Dip

November 22, 2010 at 11:34 pm (Appetizers, Holiday Favorites, Vegetables)

This is the long-lost recipe for spinach dip.  It is THE recipe.  As in, everyone who tries it wants the recipe.  It is the recipe which turned me into a spinach dip eater.  (Let’s forget the fact I was pregnant at the time.)  Prior to that, I wouldn’t touch the stuff.  It comes from Knorr, but an old co-worker named Kim was the one who introduced me to it.


MAKES 3 cups dip
PREP TIME: 10 Minute(s)
  • 1 package Knorr® Cream of Spinach recipe mix
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 container (16 oz.) sour cream
  • 2 cloves garlic, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped walnuts, toasted (I use 1/4 c. water chestnuts instead)
  • 1/2 tsp. dried basil leaves, crushed
PREPARATIONCombine all ingredients. Chill for 2 hours. Serve with your favorite dippers. (My personal favorite being California Sourdough brand bread.  Veggies work well with it too.)

Permalink Leave a Comment

Mom’s Cheddar Cheese Ball

November 21, 2010 at 2:05 pm (Appetizers, Holiday Favorites)

Courtesy of my momma.  I remember this always being a crowd pleaser at parties and family get-togethers.  My brother especially made sure he was always in arm’s reach of it.


  • 1 package (8 oz.) cream cheese
  • 8 oz. sharp cheddar cheese
  • 1/4 cup onion, minced
  • 1/2 small can chopped olives
  • 1/2 small jar diced pimiento
  • 1 tablespoon Worcestershire sauce
  • 1 bag chopped pecans


Place cheeses in small mixer bowl; let stand at room temperature until softened.  Add onions, olives, pimiento, and Worcestershire sauce; blend on low speed.  Beat on medium speed until fluffy, scraping sides and bottom of bowl.  Cover.  Chill at least 8 hours.

Shape into large ball.  Roll the ball in pecans.  Place on serving plate.  Cover; chill for 2 more hours, or until firm.

Arrange crackers around ball and serve as a spread.


Permalink Leave a Comment

Out of this World Turkey Brine

November 19, 2010 at 1:55 pm (Holiday Favorites)

Courtesy to sudemers from allrecipes.com


  • 2 gallons water
  • 1 1/2 cups canning salt
  • 3 tablespoons minced garlic
  • 1 tablespoon ground black pepper
  • 1/4 cup Worcestershire sauce
  • 1/3 cup brown sugar


  1. In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

**Use a large bucket, oven bag (Reynold’s), or trash bag to hold turkey and brine.  If there is not enough room in the fridge, place bagged turkey in an ice chest and cover with 2 bags of ice to keep cold.  Make sure to rinse turkey inside and out before cooking.

Permalink Leave a Comment