everything to entertain

Melaleuca (mel-a-lu-ka)

2012-11-15T13:55:00.000-08:00

I have to let you in on a little secret. I have just discovered a company that makes the most amazing cleaning products. The products are Ecosense cleaning products by Melaleuca. What do I love about these products you ask? Well, they use a biodegradable formula, they contain no harsh chemicals or abrasives (which means you don't need to hold your breath while you're cleaning). They make my tile and granite sparkle - literally. The scent is fresh and pleasing. Oh, and they are concentrated formulas. Which means with every bottle you buy, you can refill a spray bottle 3 or 4 times! You measure out a small portion into a spray bottle and fill the rest with water. Which makes them very economical! Double whammy. Oh, and that Renew bottle you see above? It is the best, non-greasy lotion on the planet. Perfect for my son's parched hands and my dry cuticles. Love with a capital "L".

This is the one I use the most. All-purpose cleaner. I use it about 4 times a day on my granite. Yummy smell. Cuts grease like nobody's business.

This bottle had me at "no work". It is a daily shower cleaner. Love.

Heavy-Duty cleaner. No ammonia, phosphates, or chlorine. Cleans floors, barbecues, ranges and basically anything else that's tough to clean.

This is what I clean my bathrooms with. I put it in a foam spray bottle so when I spray it in my sink, or on my toilet, it is foamy. Yummy smelling.

See the picture beneath the butterfly? One concentrated bottle will give you 6 BOTTLES of cleaner. (I feel like I just climbed on a float in a tree-hugger parade. I'm totally on board with saving the world 5 empty plastic 409 bottles, but that's just me).

This is my real-life example. Don't judge me. This is my stove top. Gross huh.

Spray, spray, spray some Tough and Tender. Wipe off...

Sparkly once again.

Oh, and speaking of Melaleuca...I love this little bottle of doTERRA. I use it anytime I have an unsightly blemish or minor skin irritation. Zap...it's gone.

This is the end of my little rant. I seriously love these products. You will too. I promise. Melaleuca has no idea who I am. They didn't pay me to talk about their awesome products. I paid for them myself.

Please note, DO NOT give these products to anyone for Christmas for any reason. They will think that you think their home is dirty. That's no way to wish someone a Merry Christmas now, is it!

Cake Bites Revisited

2012-11-11T00:30:00.000-08:00

Final Halloween post...promise! You can make these for Thanksgiving, Christmas, birthdays, Valentines Day, or just because. They are hands down my most requested treat (other than these). They take a little time, but the end result is magnifico'!

Bake a cake in a 9x13 inch pan. You can do a home made cake, or one from a box. You also need a coordinating frosting. I've done lemon cake and lemon icing, carrot cake and cream cheese icing, vanilla cake and vanilla icing...but my favorite is Red Velvet cake and cream cheese icing. Bake the cake and let it cool completely. Place it in a large bowl and add the whole container of pre-made frosting. I don't have a brand favorite, I just use whatever is on sale. Mix the cake and icing together until blended well, and mixture resembles cookie-dough consistency.

Like this. Hard to believe that is a baked cake and a container of icing isn't it.

Roll dough into 2-inch balls. Freeze until firm.

Meanwhile, take your peanut butter cup candy mold (you can find them at Michaels or Hobby Lobby)

And fill them half way with melted chocolate or candy melts. (I just melt my candy melts in the microwave for about 1 1/2 minutes until smooth).

Immediately top with firm cake "dough". Press down slightly and let chocolate harden.

Meanwhile, melt candy melts that will be used for the top of the cake bites. I used Halloween colors like purple...

and white. When chocolate is smooth,

take a cake bite and dip the top into the melted chocolate. You may need to swirl around a little to cover all of the cake.

You want the colored chocolate to meet the molded chocolate, like this.

When colored chocolate is still wet, decorate.

There are so many ways to decorate. Just raid your pantry for candy and cupcake decorations.

Wa-la. Done. Now let it set until chocolate hardens.

I made these for an event. Dark purple and white...

orange (these were vanilla cake and vanilla icing).

Light purple and black.

Packaged and ready to take to a party. 160 cake bites ready to make someone really happy. A bit of heaven dipped in chocolate.

Other Tricks and Treats

2012-11-09T12:14:00.001-08:00

Can she build it? Yes she can! I saw this idea online and thought it was a great idea! I went to Lowe's, picked up a 4x6 piece of wood, 1/2 inch drill bit and two 1/2 inch dowels and sandpaper. (Just ask the nice guys at Lowe's if you have no idea what I'm talking about *wink*). This project literally took about an hour from beginning to end. Cut your board to size (mine is about 22 inches long). I cut two dowels to 13.5 inches and two to 10.5 inches. Since I had a party of 16, I wanted a doughnut stand with 4 dowels. Drill holes every 4.5-5 inches. Make sure you don't drill all the way through your 4x6. Sand the board and the dowels. Dust off the wood shavings and wipe down with a damp cloth. Insert dowels into holes and wa-la! So cute huh. I'm partial to the natural wood look. You could also decorate the side with washi tape or stickers, ribbon or paint. One board will make 3-4 doughnut stands. You need one dowel per doughnut stand. Get busy and have fun!

I have a few more ideas for Halloween. I know it's over. Please refer to this post. Just file this idea away for next year okay? I loved this idea...the kids did too. It is a clear cello bag filled with white cotton candy (apple flavored) and a plastic spider (they used to be rings, I just cut the ring part off). Fill the bag half-way with cotton candy, place the spider on his "web" and seal with a cute ribbon. Easy and way cool.

You'll thank me for this idea. So easy to do for any event. Take a Styrofoam cone, spray paint it your desired color, wrap and pin ribbon around the cone at about 3 inch intervals. Hot glue cone to a Melamie plate or dish and load with candy. Then fill the cone with suckers of any size, shape or color. You could carry the idea a little further and affix a wooden dowel to any candy with a piece of tape and poke them into the Styrofoam cone too. The ideas are endless!

My last idea for a great little Halloween treat are these chocolate bones. I melted candy melts in the microwave, put the melted chocolate in a squeeze bottle and filled...

this skeleton candy mold. I used white candy melts. Set aside until chocolate is set. Pop out pieces and fill black and orange baking cups. Eerily delicious. Now you can't wait for Halloween 2013 can you?! Your Halloween party is already planned. You're welcome.

Blood Punch

2012-11-01T11:51:00.001-07:00

Hey Ghouls and Goblins. I know, I know, Halloween is over but, I also know that since you are all friendly, compassionate readers, you will refer to this post and realize that my hands were tied in the frenzy leading up to All Hallow's Eve. Therefore, I am still posting a few recipes and entertaining ideas that you can pin or file or clip and save it for next year. Then, when next Halloween rolls around, you will have all of these neatly filed ideas that no one else is doing. Your neighbors will be amazed and your children will be impressed. This year we drank a delicious concoction named Blood Punch. It is easy to make and has a surprising citrus taste. My kids loved it.

You'll need cranberry juice, lemon juice, blood orange syrup and wax fangs. Oh, and dry ice if you're a cool mom like me. (wink)

Mix ingredients in a large punch bowl. My kids liked it best with an extra splash of lemon juice.

Before serving, add the fangs...ooooh eerie.

And the dry ice. A masterpiece. I bet (pregnant) Bella would love this!

Blood Punch

2 bottles (32 ounces each) cranberry juice, chilled
1 cup lemon juice

2 cups blood orange Italian soda syrup, chilled
Ice cubes and/or dry ice
Wax candy fangs

In a large punch bowl, combine the cranberry juice, lemon juice and syrup; stir well.

Just before serving, add the dry ice and candy fangs.
About 3 1/2 quarts

Public Service Announcement

2012-10-26T19:01:00.002-07:00

Hey E to E readers! Two weeks ago my hard drive crashed. She's now fixed and ready for me to post more fun tips and tricks for entertaining. Over and out. This has been a public service announcement.

Rock Star Marshmallow Brownies

2012-10-07T16:40:00.000-07:00

No words needed. Just look at that photo and tell me these brownies don't look fab. That white layer is a layer of magnificent marshmallow that my husband convinced me to try. That layer alone pushed these brownies over the top for me. I can honestly say that these brownies are my all-time favorite. They are chewy and moist without being gooey (especially in the middle). Love. Love. Love.

Measure dry ingredients, whisk to combine and set aside.

In a separate bowl, combine sugars.

Add melted butter to sugar. Mix together. Then add eggs.

Add dry ingredients and milk and stir well.

Consistency should look like this. Batter will be thick.

Add cocoa.

Pour into prepared pan and bake for 40-45 minutes.

Remove from oven and add marshmallows. Cook for about 5 minutes until marshmallows plump.

Let cool. Frost with cream cheese frosting while brownies are still warm.

Cut into 12 delicious squares.

Perfection. I'm seriously salivating.

This one is for me. Nom nom nom.

These are for my neighbors, who let me borrow two eggs to make these beauts'.

Rock Star Marshmallow Brownies

Ingredients:
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup butter, melted
2 large eggs
1 tsp vanilla extract
3 Tbsp milk

1 1/2 cups miniature marshmallows
1 recipe Chocolate Cream Cheese Frosting, recipe follows

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder and salt, set aside. In a separate mixing bowl, using a wooden spoon, mix together granulated sugar, light-brown sugar and melted butter until combine. Stir in eggs and vanilla extract and mix until blended. Add in half of the flour mixture and mix just until combine, add in milk and mix just until combine, then add remaining flour mixture and mix just until combine (batter will be very thick). Pour batter into a buttered 8x8 baking dish and spread into an even layer. Bake in preheated oven 40 - 45 minutes until center is nearly set. Remove from oven and add marshmallows. Covering brownie evenly. Bake for 3-5 more minutes, until marshmallows have plumped. Allow to cool down then frost with Chocolate Cream Cheese Frosting and cut into squares (the frosting is a must for this recipe). Store in an airtight container.

Chocolate Cream Cheese Frosting

Ingredients:
4 oz cream cheese, softened
1 stick butter, softened
1 tsp vanilla
2 1/2 cups powdered sugar
2 Tbsp cocoa powder

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and butter until smooth and fluffy, about 1 minute. Add in vanilla and powdered sugar, then sift in cocoa powder and mix until smooth and fluffy, about 1 minute.

Breakfast for Dinner

2012-10-05T09:02:00.000-07:00

Admit it. You make breakfast for dinner. I know I do. Especially on those days, when it's about 4:30, and I haven't even thought about dinner. My kids love it when I make breakfast for dinner. I love it too because we all customize our dishes to our own specifications. No spinach in my son's omlet, and extra chocolate chips on my daughters pancakes (whole grain of course).

Let's start with the omelets. My kids have different tastes when it comes to eggs. I just set ingredients out, and let them choose what they want. I have onions, green peppers, tomatoes, spinach and cheddar and feta cheese. You can add basically anything. Mushrooms? Check. Bacon? Oh, ya.

I have cute little cast iron pans that I used for these. I realized they were the perfect size for individual omelets. Saute onions and peppers in a little olive oil. When soft, add other veggies like spinach or mushrooms or shredded potatoes. Then add egg mixture.

When eggs are cooked on the bottom and getting firm on top, (but still a little runny) sprinkle generously with cheese. Let it cook a little longer and then, gently, ease your spatula under one side of the eggs and fold over.

Like this. Let the egg cook a little while longer until eggs are firm.

Place on your plate and garnish as desired. Drew likes his plain with a few tomatoes. Trust me, there is a ton of cheese inside that little baby.

My honey likes his with fresh garden tomatoes and a sprinkle of peppers and feta.

Now let's talk about whole grain pancakes. Don't furrow your brow. I know things that are good for us, usually don't taste that great. Get ready, because I'm going to blow your mind with this recipe. My awesome friend Ashli gave me this recipe and I swear I make it a couple times a month. It is so easy to make and the pancakes turn out light and fluffy. Cross my heart and hope to die. You're kids won't even know they're eating healthy. Here we go... You can make this recipe with any grain, ie oat groats (above) wheat kernels, kamut, spelt, buckwheat, etc.

I usually have oat groats, and white wheat on hand, so that's what I use. (sometimes I only have wheat so I use only wheat)

White wheat. Oh, you can buy the grain at Winco or Roseaurs in the bulk section.

Combine 1 cup mixed kernels with 1 cup milk. (Again, I usually use 1/2 cup oat groats, and 1/2 cup white wheat.) Blend on high for 2 minutes. If you have a Bosch, mix on speed 3 for 2 minutes.

After 2 minutes, it looks like this. Add 1/2 cup milk and mix 2 minutes more.

Crack 2 eggs.

Add them to your mix. Then add 1 tsp salt, 1/3 cup oil, and 1 Tbsp. honey (or agave). Blend well. Then add 1 Tbsp. baking powder (Rumford is double acting and will make the pancakes fluffy). Mix gently.

Pour batter onto griddle or waffle iron. Mmmm. Golden and fluffy.

My daughter likes her pancakes with whipping cream and mini chocolate chips.

I'm a peaches and cream kind of girl. It tastes over the top with this buttermilk syrup. Seriously, heaven. Enjoy!

Bosch Blender Pancakes

*Ashli

1/2 cup oat groats

1/2 cup white wheat

(or 1 cup combination of white wheat, oat groats, kamut, spelt, buckwheat, etc.)

1 cup milk

Pour in blender or Bosch and (speed 3) and blend for 2 minutes.

Add:

1/2 cup milk

Blend for 2 more minutes

Add:

2 eggs

1 tsp salt

1/3 cup oil

1 Tbs. honey or agave

Blend well.

Check consistency. If it seems too runny, add more grain and blend. If too thick, add a little more milk. It needs to be, well, pancake batter consistency.

Just before cooking, blend in gently:

1 Tbsp baking powder (Rumford is best)

Pour batter onto hot griddle or waffle iron.

Garnish with fresh or frozen fruit, syrup whipping cream and yes, even mini chocolate chips.

New York Times Chocolate Chip Cookies

2012-09-29T19:36:00.001-07:00

Can you smell that? It is the buttery, chocolatey smell of home made cookies baking in my oven right now. I've seen this recipe all over Pineterest and thought, "it must be good if everyone is pinning it". The only caveat to this recipe is that all measurements are by weight. No cup measurement. So, get out your trusty kitchen scale and let's get started. For those of you without a kitchen scale...get one. Just kidding. I've provided the measurements for you too.

You'll need 8 1/2 ounces of bread flour. And 8 1/2 ounces cake flour. It calls for bread/cake flour but I don't think anyone will notice if you use good ol' fashioned all-purpose flour. Combine with other dry ingredients and set aside.

Measure 10 ounces brown sugar. Place in bowl, using paddle attachment.

Add 2 1/2 sticks softened butter. Mix well.

Add two eggs.

Mix well.

Add dry ingredients. Mix until combined.

The recipe calls for 1 1/4 pounds chocolate pieces. I can now tell you, even as a chocolate lover, that it is way too much. Maybe just a pound? Stir them into the dough.

Place plastic wrap over dough and refrigerate for 24 hours.

Pretend it's 24 hours later. Scoop dough onto prepared pan.

Bake for about 10 minutes.

This is heaven in a little cookie. Di-vine. That is what I'm talking about. Make these today!

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop mounds of dough onto baking sheet. Bake until golden brown but still soft, 8 to 10 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big glass of cold milk. Yum.

Color In the Kitchen

2012-09-20T15:35:00.000-07:00

I love to bake. That goes without saying. I love it when my kitchen is clean and I have a little extra time when I can try a new recipe according to the season. Right now I'm loving all things peach. I bought a bushel of peaches right from the orchard and I eat them in everything from cobbler to smoothies to crepes to my morning cereal. Although I love baking, it can get a little monotonous. A cup of this, a cup of that, mix and bake, yawn. Then, I saw these beauties. Gorgeous measuring cups. When I saw them on the shelf at the store the heavens opened and I new they had to be mine. Guess what my friends. I bought some for you! *** update***the give away is now closed. The winner of these colorful measuring cups is PS Bradford! Congratulations.

Here is the cheeriest cup of all. The 1/2 cup. All red and polka-dottie. Makes you want to bake, doesn't it?!

These two are so bright and sunny. 1/4 and 1/3 cup. The black line on the cup is the measurement line. Helpful isn't it.

Now my new friends are busy at work helping me make these. If you would like to have a set of these cups for yourself, comment on this post for one entry. Then, if you are ambitious, "like" my facebook page at Everything to Entertain and make a separate entry on this page telling me you "liked" my page (the "like"button is under the chocolate cake picture on the top). That's two opportunities to get your name in the hat. Trust me. These beauties will inspire you to make wonderful things.

Million Dollar Spaghetti

2012-09-13T14:20:00.000-07:00

It is getting a little cool outside so I thought it would be great to have a little comfort food for dinner tonight. As I was browsing Pinterest, this recipe caught my eye. Million Dollar Spaghetti? How could it not be delicious? Bonus, I had everything I needed to make this delicious dish. I'm going to let you in on a little secret; it did not disappoint! My youngest asked for seconds! That is unheard of in this house! Cheers to finding a recipe that's a keeper and cheers to fall!

Brown a pound of ground beef. Season it with salt and pepper, drain fat.

Meanwhile, boil spaghetti noodles (8 oz) until al dente.

Use a jar (in my case, a can) of spaghetti sauce. I always use Hunts from a can. It is the cheapest, but it totally worked for this recipe.

Mix in with the browned beef.

Combine cottage cheese, cream cheese and sour cream in a bowl.

Mix well.

Cut a few pieces of butter and place on the bottom of the baking dish. Layer 1/2 of the noodles over the butter.

Glop the creamy mixture over the noodles.

Spread well.

If you buy pre-bagged cheese, skip this part. Otherwise, shred the cheese.

Layer the other half of the noodles over the cream sauce. Slice a few more pieces of butter and dot the top.

Add meat sauce.

Again, spread so it covers the noodles.

Spread a generous amount of cheese over meat mixture.

See the lovely layers? Mmmmm.

Cook at 350 degrees for about 25 minutes. Serve with a green salad and crusty garlic bread. Seriously, so good. Seriously.

Million Dollar Spaghetti
*being grown up

1 lb. Ground Beef
1 can Spaghetti Sauce
8 oz Cream Cheese
1/4 cup Sour Cream
1/2 lb. Cottage Cheese
Stick of Butter
8 oz. of Noodles
Bag of Sharp Chedder Cheese

Turn oven on to 350 degrees. Boil spaghetti noodles until al dente; set aside. Shred cheese (if you have a block of cheese)

Brown ground beef, season with salt and pepper. Drain fat. Mix ground beef with spaghetti sauce.

Combine cream cheese, sour cream and cottage cheese. Mix until smooth.

Layer in baking dish (9x13) 5 or 6 slices of butter, 1/2 noodles, white sauce, other 1/2 noodles, 5 or 6 slices butter, meat mixture and cheese.

Cook for about 25 minutes until cheese is bubbly.

Delicioso!

White Chocolate Strawberry Blondies

2012-08-30T12:42:00.000-07:00

White. Chocolate. Strawberry. Blondies. Enough said.

Over a pot of simmering water,

Place a heat-proof bowl.

Add 5 ounces white chocolate.

And butter.

Stir until smooth.

Remove from heat and add sugar.

Texture will look a little like this.

Beat egg and add it to mixture.

Add dry ingredients.

Add quartered strawberries.

Fold into mixture just until blended.

Pour into 8x8 inch prepared pan.

Bake until golden brown.

Sprinkle with powdered sugar. Oops...what happened to that piece? *blush*. Enjoy. You deserve a little decadence.

White Chocolate Strawberry Blondies

5 ounces white chocolate, chopped

1/3 cup unsalted butter

2/3 cup sugar

2 eggs

1 tsp vanilla extract

1 cup flour

1/4 tsp baking powder

1/4 tsp salt

1 cup strawberries, hulled and halved

Preheat oven to 350 degrees. Line the bottom and sides of an 8x8 baking pan with parchment paper, leaving a slight overhang (to help the blondies come out of the pan). Butter parchment.

In a bowl set over a pot of gently simmering water, melt chocolate and butter, stirring constantly, until smooth. Remove from heat and stir in sugar. At this point your batter should have cooled slightly to just above room temperature; it may appear to separate,that's okay. It will get better.

Whisk in eggs and banilla until smooth. Add flour, baking powder, and salt and stir until just imcorporated and no dry flour remains. Fold in strawberries. Pour into prepared pan.

Bake for 25 to 30 minutes or until top is lightly golden and a toothpick inserted near the center comes out clean. Place pan on a wire rack and cool completely.

Use the parchment paper to lift the bars out of the pan, then cut into 2-inch squares.

Lemon Zucchini Loaf with Lemon Glaze

2012-08-28T15:36:00.000-07:00

Lemon Zucchini Loaf? You had me at Lemon...or loaf. Anyway, I saw this on Pinterest and thought "oh ya, this recipe is right up my alley" (mainly because I have gi-normous zucchinis in my garden right now). Let's make one together. How about that?

Wash and dry your zucchini. Shred it with your cheese shredder (I did it this way because I only needed1 cup. Normally I would use my Cuisinart.)

Oh, you don't need to peel the zucchini before you shred it.

Measure your buttermilk.

I promise this is two eggs. One just broke up a little which makes it look like two. Too much information, I know.

Combine dry ingredients and set aside.

Canola oil. What is a canola? Where does canola oil come from? Or do I really want to know? Sometimes innocence is bliss.

Mix eggs oil and sugar. Add buttermilk. Mix well.

Add dry ingredients and zucchini.

Zest one lemon and add that to the bowl.

Don't overmix. We want this loaf to be light and fluffy.

Pour into your prepared loaf pan.

Ta-da! All baked and ready to glaze. Mmmm it smells good in here. Poke a few holes in the loaf with a wooden skewer. Or, for those of you who don't have a wooden skewer, with a fork.

Mix up your glaze and pour over cooled loaf. Bread will absorb the glaze...that's the beauty of it.

Slice and eat. Repeat as often as necessary.

Wow! That went fast. I did share. *wink*

Lemon-Zucchini Loaf With Lemon Glaze
*NancyCreative
Makes one 9×5″ loaf

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
LEMON GLAZE

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Carmel Bars

2012-08-26T14:54:00.000-07:00

Caramel Bars. Oh ya. These beauties are delicious. My friend brought me some of these the other day and I died. They were still a little warm and went down really easy with a glass of milk. I knew that I had to get the recipe to share with all of my peeps...you'll thank me for it.

Cream together the softened butter and brown sugar.

Stir in dry ingredients.

Then oatmeal. I used quick oats, you can use old fashioned too. No prob.

Dough will look a little crumbly. Good job.

Pat 2/3 of the mix in a jelly roll pan. Flatten down. Like the picture above. Don't put too much on the edges. Focus on the bottom of the pan. Bake for about 8-10 minutes.

This is how much I have left. Set aside.

You must have one jar of Mrs. Richardson's Butterscotch Caramel Topping. (found with ice cream toppings at your grocery store) A word of warning: DO NOT BE TEMPTED TO SUBSTITUTE. That would be a huge no-no. The end result won't be nearly as desirable. Trust me on this one peeps.

Bars should look a little like this when you take them out of your oven.

Pour the entire jar of Mrs. Richardson's Butterscotch Caramel Topping on the bars. Spread evenly.

Now your bars should look a little like this. Well done.

Next, take an entire bag of milk chocolate chips, open them, taste them and sprinkle the rest evenly on the caramel bars.

Here is a close up. Mmmm.

Sprinkle the remaining oatmeal mixture on top of the chocolate chips.

Gently press down mixture.

Bake another 10-12 minutes until golden. Cool before cutting into squares.

These will be going to my husband's office.

These are staying with me *wink*.

So ding, dong, dang delicious. You'll be glad you made a huge pan of them! You're welcome.

Caramel Bars

*Jenny Cottle

2 C. butter, softened

2 1/4 C. brown sugar

3 C. flour

3 C. oats

1 tsp. salt

1 tsp soda

1 jar Mrs. Richardson's Butterscotch CarameTopping

1 12 oz. bag milk chocolate chips

Preheat oven to 350 degrees. Combine flour, oats, salt and soda in a bowl, set aside. Cream together butter and sugar. Add dry ingredients and mix well.

Press 2/3 of mixture in jellyroll pan and press down evenly. Bake 8-10 minutes. Remove from oven and let cool for a few minutes. Pour butterscotch caramel topping evenly over bars. Sprinkle chocolate chips over caramel.

Sprinkle the rest of the oatmeal mixture over chocolate chips, press down. Bake bars for 10-12 minutes until golden. Let bars cool before cutting.

Pizza Night

2012-08-23T14:50:00.002-07:00

Look at this beauty! This summer has been so crazy-busy, I have been making very simple meals for dinner. I think I've used the breakfast for dinner card a little too often. So, to mix it up a little, I bought the ingredients to make individual pizzas. It was an activity and dinner all rolled up in one big fun-filled night.

I bought this dough. It comes in traditional white and whole wheat. It is pre-made in the deli section at Winco. (I love that store)

I bought the pizza sauce at Winco too. I like the flavor.

My kids all rolled out their own pizza...who said a pizza must be round?

This is my attempt. I just used fresh mozzarella cheese and basil from my garden. I could just kick myself that I didn't add artichoke hearts. It would have been extra nice.

My kids like Canadian Bacon, Pepperoni, pineapple, and lots of cheese.

Andrew's work of art.

Three going in the oven.

This pizza will make someone very happy.

We had extra dough so we made bread sticks. Butter, garlic salt, mozzarella and parsley on one side, and butter and cinnamon sugar on the other. We let them rise a little as the pizzas were cooking. Then we cooked them and dunked the cheese bread sticks in the extra pizza sauce and the sugar side in home made cream cheese icing. Oh ya.

Looks good enough to eat.

Delicious. When you don't have a lot of time...let everyone make their own meal. Lots of fun for everyone! Bon appetit!

Protein Shake

2012-08-09T11:59:00.002-07:00

Please tell me you've heard of this. PB2. I learned about it a few weeks ago from my hairdresser who is into all things healthy. It is basically peanut butter without all of the fat! I got mine at amazon.com. I use it for my protein shakes that I have each evening. This is how I make mine.

I gather my ingredients. Whey protein powder, PB2, Almond Breeze (I like vanilla flavored), a banana and a handful of clean strawberries.

This whey protein is my favorite. I like the chocolate and Vanilla Ice Cream flavored. I get mine at bodybuilding.com.

I use a generous scoop of protein powder. And add it to my trusty Blendtec.

Then I get my PB2 (it comes in chocolate too!)

I scoop out a generous tablespoon...and add it to my blender.

I'm making 3 cups, so I add 24 ounces of almond milk. Any brand will do. Add a banana and strawberries (don't take off the stems). And a handful of ice cubes; blend well.

Seriously, so good. And so healthy.

FYI. Cut up apples and sprinkle PB2 on them for a tasty afternoon snack. You're welcome.

Blueberry Muffins

2012-08-02T05:30:00.000-07:00

Look at these beauties. I love a fresh blueberry muffin for breakfast. My favorite muffins are ones that are not overly sweet (unlike boxed mixes). In this recipe, I love the tartness of the berries contrasted with the crunch of streusel topping. My mouth is watering already!

First, line your muffin tin and preheat the oven to 400 degrees.

Combine dry ingredients and set aside.

Beat milk, oil, vanilla and egg.

Make a well in your dry ingredients. That just means to make a hole in the dry mix. Then add the wet ingredients.

Stir until mix is no longer dry. Do not stir more than that. Be gentle. Your batter will look lumpy like above.

Measure 1 cup fresh or frozen strawberries. Rinse well. These are frozen wild blueberries. They tend to be a little smaller; which is what I like. Then wash and dry two lemons. Zest completely.

Fold blueberries and lemon zest gently into batter.

Divide batter into 12 prepared baking papers. Um...I totally rinsed my blueberries. The good thing is the color won't change the flavor at all. Plus, I think they are pretty. *wink*

Measure your streusel ingredients.

Mix with a fork until it looks a little like wet sand.

Sprinkle generously on top of muffin cups.

Ta-da! Ready to go into the oven.

Here they are with explosive blueberries and crunchy streusel.

I've got to take this photo quick. Guests are coming soon. Enjoy.

Blueberry Streusel Muffins

*Betty Crocker's Cookbook

1 cup milk

1/4 cup vegetable oil

1/2 tsp vanilla

1 egg

2 cups all purpose or whole wheat flour

1/3 cup sugar

3 tsp baking powder

1/2 tsp salt

1 cup fresh or frozen blueberries, thawed and well drained

zest from two lemons

Streusel Topping (below)

Heat oven to 400 degrees. Prepare Streusel Topping.

Line 12 medium muffin cups with paper baking cups. Combine flour, sugar, baking powder and salt and set aside. In a separate bowl beat milk, oil, vanilla and egg.

Make a well in the dry ingredients. Pour wet ingredients into dry ingredients and mix just until flour is moistened (batter will be lumpy). Fold in blueberries and lemon zest. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping.

Bake 20 to 25 minuetes or until golden brown. Immediately remove from pan.

Streusel Topping

1/4 cup flour

3 Tbs packed brown sugar

2 Tbs firm butter

1/4 tsp ground cinnamon.

Mix all ingredients until crumbly.

Orson Gygi

2012-07-30T18:42:00.000-07:00

I've met someone new...someone I fell in love with the second I saw him. He is what dreams are made of...No, it's not Ryan Lochte or one of the guys from Magic Mike. My sister introduced me to this guy a few years ago, and ever since then, I can't stop thinking about him. He completes me. He has everything I could ever want in a cooking/entertaining store. May I introduce you to Orson Gygi (or Gigs for short).

Let's take a tour, shall we? This is the cupcake display. I love everything cupcake so I thought this was darling.

They even have a cupcake headband as modeled by my 5 year-old.

Loved this black and white display almost as much as I loved this...

outdoor entertaining display.

I totally wanted to have a pool party after seeing this cute stuff.

Gigs has a huge variety of pans in every size and shape.

Of course he has a pineapple pan.

And any cake pan you will ever need.

Look at this food coloring selection. I love AmeriColor. It is my absolute favorite.

And the variety of flavorings.

Having a wedding or throwing a party? They have every candy you can imagine.

In every color.

I love the gumballs. They are my personal favorite. Amy Atlas would love this store.

Do you want to mold chocolates or make cake bites? Gigs has any color of chocolate you may need.

I seriously keep this chocolate on hand...for dipping or for fondue. It is delicious.

Perfect for sprinkling on a delicious dessert.

Chocolate molds

Straws.

Glassine treat bags .

Paper products. Do you want a specific color of green? Gigs has 4 different shades.

Baking cups.

I love the houndstooth.

Having people over for dinner...or Thanksgiving this year? Gravy Master will help you master... the gravy.

For some reason, I love take out containers. I don't think you understand. I LOVE them. Why? I don't know. There is something about taking someone dinner in a container that you don't need to worry about getting back. Plus, they are so cute.

Cookie cutters. They have every cookie cutter you could possibly need (yes, I got a pineapple cookie cutter) except, they don't have a burro (or donkey or a$& cookie cutter). Why would I want a donkey cookie cutter? So I can make these.

This trip was very successful. I'll miss you Orson Gygi. Until we meet again.

Gigs blog is awesome. Check it out!

Banana Bread Re-vamped

2012-07-11T19:41:00.000-07:00

I love banana bread. My mom made the best banana bread. It was such a treat to smell it baking in the oven; waiting with anticipation until the buzzer rang, and then slicing it, still warm, spreading butter all over each piece and devouring it. With 8 siblings, the loaf of delicious bread would be gone before any of us got a second slice. It is such a treat.

I had a few very dark bananas that had to be used (or thrown away) so I channeled my mom and got to work. I made some changes to make my recipe a little healthier (?). Roll up your sleeves and let's get started.

Cream sugar and coconut oil. Add eggs and mix well.

Smash 3-4 medium bananas. These were so brown they practically smashed themselves. The riper, the better, I always say.

Pour smashed bananas into creamed mixture.

Then add vanilla and sour cream or plain yougart. Mix well.

Add dry ingredients.

Mix until just combined.

Add chopped walnuts, if desired.

Prepare 2 pans and spray with Pam-like product.

Pour batter into both pans until half full. I added mini chocolate chips to one pan.

Bake until golden brown.

Oh my. I am so ready to dig in. I better hurry before my kids get home. *blush*

Banana Bread

*please note, I tried to make the recipe a little healthier. If you don't have the ingredients I used,

use the ingredients in the parenthesis.

1 1/4 cups sugar

1/2 cup coconut oil (or butter, softened)

2 eggs

1 1/2 cups mashed ripe bananas

1/2 cup sour cream or plain yougart (or buttermilk)

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup chopped nuts, if desired

1/2 cup mini chocolate chips, if desired

Heat oven to 350. Prepare 2 loaf pans by coating with cooking spray.

Mix sugar and coconut oil in large bowl. Stir in eggs until well blended. Add bananas, sour cream and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.

Bake bout 1 hour or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans and let cool completely (if you can).

Enjoy!

Candy Bouquet

2012-07-02T06:00:00.000-07:00

My kids were invited to a swimming party. My kids love to swim. Swimming is as important to them as breathing. They just finished their swim lessons and are excited to practice their skills. We wanted to make a special gift for the birthday girl to thank her for the invite. I love creating this gift because my kids get involved.

Get lots of different candy. I got KitKats, Reeses Peanut butter cups, laffy taffy, blow pops, ring pops, Butterfingers, Twix and Orbit gum.

I also found this cute little fan that I thought would look cute poking out of the top.

These flower suckers were found at our party store, Zurchers, which is one of my favorite stores, ever.

You'll need a Styrofoam brick.

And packing tape to stick the candy to the skewers.

Find a cute pail or bucket for the base. If a shovel comes with it, stick it in with the candy too.

And finally, different sizes of skewers.

Using a serrated knife, cut the Styrofoam brick to fit inside your pail.

Like this.

It doesn't have to fit perfectly, just enough to get a good base.

Then, just start sticking the candy in the Styrofoam. I like things to be symmetrical so I try to even things out as I stick the candy in the bucket. Trim off the ends of the skewers if you need them shorter.

Looking good.

Hmm. I think I'm craving a Reeses.

Here's the fan. It makes the gift look fun and inviting (as if the chocolate didn't do that).

We also put her name in stickers on the bucket. Livy.

Please note; since I didn't want to leave the project undone, I used green paper shreds to cover the top of the Styrofoam to finish it off. I simply used an extra skewer to poke the paper shreds between the skewers at the bottom. Turned out darling don't you think? I don't think I'd mind getting one of these myself...only I would need a Snickers in there somewhere.

Fudgy Rolo Brownies

2012-06-30T05:00:00.000-07:00

There are some desserts that are unforgettable. When you taste it for the first time, it seems all is right in the world...the planets are aligned in such a way that you feel an out of body experience and you know your life, as you once knew it will never be the same. That is how I felt when I first tasted these Fudgy Rolo Brownies. A burst of caramel-y glorious-ly chocolaty, fudgy, heaven on earth. (I hope I didn't talk these treats up too much) Let's make them together; shall we?

Prepare your pan by lining it with foil and spraying generously with Pam (or pam-like spray)

Unrwrap 2 cups of Rolos. It is about a standard-sized bag.

Cut the Rolos in half, using knife or kitchen shears. I like to keep them in the refrigerator for two reasons. 1. So they don't get soft and start sticking together. 2. So there will still be two cups of halved-Rolos when I need them for my recipe. *blush*

In a pan, combine the butter and chocolate and melt over medium heat.

oohh. Looking better.

Smooth and creamy.

Remove from heat and stir in eggs, one at a time, stirring after each egg.

Add flour and salt...see the salt on top?

Stir until combined. Batter should be runny like this.

Pour into prepared pan and bake at 325.

When brownies are baked and completely cooled, measure 1/2 cup caramel syrup.

Pour over brownies.

Spread to cover.

Sprinkle Rolos over caramel.

Combine chocolate and Sweetened Condensed Milk. Stir and melt over medium-low heat.

Until it is smooth and thick and shiny.

Pour over brownies and spread evenly using an off-set spatula...do you see those glorious bits of Rolo peeking out? Let cool at least 2 hours for the fudgy topping to set.

Cut into squares, inhale the glorious chocolate aroma, take a bite and smile. Your dreams have come true.

This recipe is a keeper.

Fudgy Rolo Brownies

*Lisa Toone

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

½ cup butter

¾ cup brown sugar

¾ cup granulated sugar

4 eggs

2 tsp vanilla

1 cup flour

½ tsp salt

Preheat Oven to 325 degrees

Line 9x13 baking pan with aluminum foil and spray generously with cooking spray

Melt chocolate and butter in a medium sauce pan over medium-low heat.

Remove from heat.

Whisk both sugars into the chocolate mixture. Add in eggs, one at a time and them ad vanilla. Whisk until combined.

Stir in flour and salt until evenly incorporated and pour batter into prepared pan.

Bake 35-40 minutes until center is set and a toothpick paced 2 inches away from edge comes out clean.

Let brownies cool completely.

Brownie Topping:

½ cup caramel sauce

2 cups unwrapped Rolo candy, cut in half after measured

1 14 oz can sweetened condensed milk

3 cups semi sweet chocolate chips

2 tsp vanilla

Pour and evenly spread caramel sauce over brownies, it will be a very thin layer.

Spread chopped Rolos over caramel sauce.

In a medium saucepan over low heat, melt sweetened condensed milk and chocolate chips together.

Once melted, remove from heat and stir in vanilla.

Immediatel spread over Rolos using an off-set spatula

Let set for at least 2 hours, then cut into squares.

Fruit and Feta Green Salad

2012-06-27T12:24:00.001-07:00

I love salads...well, certain kinds of salads. In the summer I love salad with fruit. The more the merrier. I found this Fruit and Feta Green Salad recipe in my Favorites Cookbook. This cookbook has the best recipes in it. Like this and this. I know when I make a recipe from Favorites, it will be delicious.

Assemble your ingredients. Red raspberry vinegar, mandarin oranges, red onion, feta and dried cranberries.

It calls for raspberry wine vinegar but red wine vinegar will work well too. The Raspberry pushes it up a notch.

I'm doubling the recipe for a crowd...so I measured 8 Tbs. Mix with oil, pepper, salt, sugar and Tabasco sauce (shhhh!)

Mix and shake the dressing in a quart jar. Smells de-lish. Homemade dressing is so much better than anything store bought don't you think?

Take 8 (16 to double) cups greens.

Add feta cheese.

Red onion,

Craisins and Mandarin oranges.

Something is missing...oh yes, the toasted almonds. I love when I get the perfect bite of salad; greens, Feta, fruit and nutty and the delicious dressing. So refreshing. Try it. You'll love it.

Fruit and Feta Green Salad

8 cups assorted greens

1/2 cup feta cheese, crumbled

1 (11-ounce) can mandarin oranges, drained

1/2 cup dried cranberries or cherries

1 small red onion, chopped

1/2 cup toasted pecans or almonds

Dressing:

4 tablespoons raspberry wine vinegar

1/2 cup vegetable oil

1/4 teaspoon pepper

dash of Tobasco sauce

1/2 teaspoon salt

4 tablespoons sugar

Combine salad ingredients in large salad bowl. Mix together dressing ingredients. Pour dressing over salad just before serving.

Peanut Butter Cookies with Homemade Honey Roasted Peanut Butter

2012-06-20T07:00:00.000-07:00

I love a good peanut butter cookie; and I love the kevinandamanda.com blog. So, when two things that I love, come together and the planets align; its a really good day. This cookie is crisp on the outside and chewy on the inside. The extra bonus is the cinnamon sugar the dough is rolled in before baking. Talk about de-lish!

Gather your ingredients together. You'll need a container of Planters Honey Roasted Peanuts (dry roasted) for this project. I haven't tried any other brand, but I'm sure they would be great too.

Add the peanuts to the bowl of your food processor.

Process for about 4 minutes. It will go through stages during this process, but hold tight and wait the full 4 minutes. It will turn into smooth peanut butter right before your eyes.

Measure one cup. You will have a little extra.

Combine eggs and vanilla.

Mix softened butter, sugars and peanut butter until creamy. Add eggs and vanilla.

Combine dry ingredients and add to wet ingredients.

Dough will look a little like this.

Mix 1/3 cup sugar and 1/2 tsp cinnamon. Roll dough into balls; then roll in cinnamon/sugar mixture.

Place on prepared cookie sheet and press with a fork or meat tenderizer.

Cookies should be spaced about two inches apart.

Cook for 10 minutes.

Cook until the cookies are puffy and your kitchen smells amazing. Let cool on wire rack.

Package in cool take-out containers for your peanut butter-loving friends.

I love wrapping the boxes in kitchen twine...it just makes me happy.

These are for me *blush*.

Peanut Butter Cookies with Homemade Honey Roasted Peanut Butter

*kevinandamanda.com

1 (16 oz) can honey roasted peanuts
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 whole tablespoon vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar + a dash of cinnamon for rolling

1. Preheat oven to 350 degrees F. Add the peanuts to the work bowl of a food processor and process for 4 minutes until smooth. Add salt to taste if desired.

2. Beat butter, sugars, and 1 cup of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.

3. Using a medium cookie scoop, scoop dough into balls, roll in cinnamon sugar and use a fork to press flat. Bake at 350 for 10 minutes until edges just start to turn golden.

Banana Spice Cookies with Lemon Butter Icing

2012-06-18T07:30:00.000-07:00

These cookies are Di-Vine. My mother-in-law made them a few years ago and I had to get the recipe. How often do you see a recipe with banana and lemon (two of my favorite dessert flavors...next to chocolate and peanut butter *blush*). The cookies are soft with a mild banana flavor. The lemon frosting gives the cookie a little zip. I have been asked quite a few times for the recipe because they are so good.

Use 3 of the brownest bananas you have. Smash them with a fork.

In a separate bowl, combine all dry ingredients.

Combine shortening, sugar and eggs. Mix until creamy.

Add smashed bananas. Slowly add dry ingredients until combined.

Add chopped nuts, if desired.

Cover and refrigerate for an hour.

Scoop spoonfuls of dough onto a prepared cookie sheet or jelly roll pan.

Give them a little room to spread.

When cooked, they should look like little pillows of nutty, banana goodness. Let cool.

Ice with homemade lemon icing. Pause, take a bite. Swoon.

Banana Spice Cookies

1/2 cup shortening

1 cup brown sugar, packed

2 eggs

1 cup mashed bananas (2 or 3 medium)

2 cups flour

2 tsp baking powder

1/4 tsp soda

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves

1/2 cup chopped nuts

Lemon Butter Icing

Mix shortening, sugar, eggs and banana. Stir i remaining ingredients. Cover, chill about an hour. heat oven to 375. Drop dough by rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Bake 8-10 minutes; cool. Frost with lemon butter icing.

Lemon Butter Icing

1/3 cup butter; softened

3 cups powdered sugar

2 Tbs lemon juice (or more)

1/2 tsp grated lemon peel

Blend butter and sugar; stir in lemon juice and lemon peel. Beat until smooth and of spreading consistency. Smother over Banana Spice Cookies. Lick fingers.

Balloon Gift

2012-06-16T07:00:00.000-07:00

What do you get someone for a special day...when you really don't know what to get them? I saw this as an idea for a graduation gift on Pinterest. I thought it would be great to give our six-year-old friend for her birthday. It keeps the receiver entertained and gives us the opportunity to think of why she's so special to us.

You'll need a big box, tissue paper, balloons, cash and a print-out of things you like about the birthday girl (boy).

Lightly crumple the tissue paper and place in the box.

Cut apart each thing you like about the person. We did this for Olivia...so we thought of 10 things we liked about her. It is great for your kids to give input if you're giving the gift to their friend. Cut paper into 10 strips.

Cut the strip to be about the same length as your bill.

Roll the bill with the paper on the inside. You can paperclip them together if you like.

Place bill in balloon and blow up.

Fill box with balloons and wrap the box. We did 10 balloons, each with one dollar bill. You can do more or fewer balloons and/or more or less bill denomination. That's the beauty. Do all white balloons for a wedding or bridal shower. Add helium. Use pictures instead of comments. The uses are endless...and fun. The birthday girl got a long corsage pin taped to her birthday card. She got to open the box and pop each balloon and read 10 of the things we think are special about her. My kids loved it when Olivia read "their" entry. So fun for all.

It takes a lot of paper to wrap that size of a box so we used scrapbook paper, painter's tape in green, and a huge bow from the dollar store. Then my kids decorated the sides with pictures they colored with Sharpies. Again, they loved to add their talent to the gift. (I wouldn't mind getting one of these boxes myself!)

Peanut Butter Rice Krispy Treats

2012-06-13T06:00:00.000-07:00

I love Rice Krispy Treats. You know I love a little crunch; but a little crunch with peanut butter and chocolate? I'm sold! I lost this recipe for a while but, as I was looking through my mounds of recipes, I found it! The heavens parted, the birds sang a beautiful tune, and all was right in the world again. Yes, they are that good.

Measure 1 cup peanut butter. (I use smooth)

Pour 6 cups Rice Krispies in a glass bowl.

Combine corn syrup and sugar in pan. Stir constantly until rolling boil.

Stir in peanut butter.

Pour peanut butter mixture over Rice Krispies. Stir to coat.

Press into a greased 9x13 inch pan.

Measure 1 cup butterscotch chips and 1 cup milk chocolate chips.

Combine and microwave in 30 second increments.

Stir well and microwave.

Until smooth.

Pour over Peanut Butter Rice Krispies. Let set.

Oh ya. They are ready. Cut and serve to family and friends.

This guy loves Peanut Butter Rice Krispie Treats.

Perfection. Enjoy!

Peanut Butter Rice Krispy Treats

1 c corn syrup

1 c granulated sugar

1 c smooth peanut butter

6 c Rice Krispies

1 c butterscotch chips

1 c milk chocolate chips

Grease 9x13 inch pan. Measure 6 cups Rice Krispies into a glass or plastic bowl. Combine corn syrup and sugar in 2 quart pan. Stir on high heat until mixture boils. Remove from heat and add peanut butter. Combine until smooth. Pour over Rice Krispies. Mix until Rice Krispies are coated. Press mixture into greased pan. In a separate bowl, combine butterscotch chips and milk chocolate chips. Microwave for 30 second increments and stir well until mixture is smooth. Pour over Rice Krispie Mixture. Let set until chocolate is no longer shiny. Cut into bars and enjoy! Perfect for your summer picnic or bake sale.