Rice Krispies Treats

The Original Rice Krispies Treats™ Recipe

This classic, delicious snack has been making memories for kids and parents alike for generations.

Prep Time: 10 min

Total Time: 30 min

Servings: 12

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows

-- OR --

• 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® 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.


Note

- 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.

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Monkey Bread

Monkey Bread

3/4 cup granulated sugar
2 Tsp ground cinnamon
4 cans Pillsbury biscuits (the cheap ones)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar

Grease or spray 12 cup bundt cake pan.

Mix granulated sugar and cinnamon in gallon plastic bag.  Cut each biscuit into quarters.  Shake quarters in bag to coat.  Place in pan.  Mix butter and brown sugar , pour over biscuit pieces.

Bake at 350*F for 40-45 minutes or until golden brown.  Cool 5 minutes.  Turn upside down.  Serve warm.

Pumpkin Pie

I am personally not a fan of pumpkin pie, but many of the children and my husband are.  So we made pumpkin pie.  I started out using the recipe in my trusty Better Homes and Gardens New Cookbook, but eventually switched to the recipe on the Libby's pumpkin can.  Someone said they liked it better.

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Instructions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Note:  I generally used 1.5 teaspoons of pumpkin pie spice, instead of the cinnamon, ginger, and cloves.

Rainbow Cookies

Rainbow Cookies

48 Servings    Prep: 50 min. + chilling Bake: 10 min. + cooling

Ingredients

    1 can (8 ounces) almond paste
    1 cup butter, softened
    1 cup sugar
    4 eggs, separated
    2 cups all-purpose flour
    6 to 8 drops red food coloring
    6 to 8 drops green food coloring
    1/4 cup seedless red raspberry jam
    1/4 cup apricot preserves
    1 cup (6 ounces) semisweet chocolate chips

Directions

1.    Grease the bottoms of three matching 13-in. x 9-in. baking pans (or  reuse one pan). Line the pans with waxed paper; grease the paper.  Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy. Stir in flour.
2.    In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until  thoroughly blended.  Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared  pans. Bake at 350° for 10-12 minutes or until edges are light golden brown.
3.    Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely.  Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight.
4.    The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.

Yield: about 8 dozen.


A little more work than your average cookie, but VERY tasty.  Not too sweet, and not fruity.  I liked them very much.  And they do look festive.   I did not put chocolate on the top.

From Taste of Home 

Poppy Seed Pound Cake Muffins

Poppy Seed Pound Cake Muffins

2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)

Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla.  Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.

From the files of Cindy DiPiazza

Quick Rice Pudding

Quick Rice Pudding

3-4 cups cooked rice
1 egg
½ cup sugar
1 teaspoon cinnamon
½-1 cup milk

Stir together rice and egg in a large saucepan.  Add sugar and cinnamon and mix well.  Add milk until mixture is creamy but not soupy.  Heat until hot and bubbly, stirring frequently.  Serve warm.

Mie Oliphant

Banana Bread

Banana Bread

1 3/4 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2-3 medium bananas)
1/3 cup shortening, margarine, or butter
2 Tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)

In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, soda, and salt.  Add mashed bananas, shortening, and milk. Beat until blended, then beat longer until batter is smooth.  Add eggs and remaining flour.  Beat until blended.  Stir in nuts.

Pour batter into a greased loaf pan. Bake in a 350 F oven for times as below, until a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from pan, cool thoroughly.  Wrap and store overnight before slicing.  Makes 1 8x4 loaf or 4 mini (4x2) loaves.

8x4 loaf pan back for 55-60 minutes
4 mini (4x2) loaves 30 minutes at 375 F

From Better Homes and Gardens Cookbook

Alecia Cake

Vanilla Cake with Strawberry Cream Frosting
                (Makes 12 servings)

Ingredients:
Frosting:
2 8-oz packages of cream cheese, room temperature
1 c (2 sticks) unsalted butter, room temperature
4 c powdered sugar
1/2 c seedless strawberry jam
3/4 c chilled heavy whipping cream

Cake:
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c (2 sticks) unsalted butter, room temperature
7 large eggs
2 T vanilla extract
1 c sour cream
6 T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided

Directions:
For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread.

For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I use 10 inch springform pans.) In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (You may even want to refrigerate them for a couple of hours to make this next step easier.)

Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.

Nat's Notes:
1. As you can see, I used a 9x13 cake pan and did three layers instead of four. This makes a LOT of cake. (Which seems to justify the pound of butter (between the cake and the frosting) and 7 eggs, no?) It fed well over 20 people at Sophie's party. It does take longer to bake that way. I think I baked it for an hour and 5 minutes or so. Begin the toothpick tests at around 55 minutes, though.
2. Because I decorated her cake, I didn't swirl jam into the frosting.

Wendy Shumway’s Moose Poops

Wendy Shumway’s Moose Poops

1 ½ sticks softened butter
1 cup sugar
3 Tbsp cocoa
1 tsp vanilla
2 cups rolled oats
Powdered sugar

Use a hand mixer to blend all ingredients except powdered sugar together.  Roll into small balls (3/4 to1 inch), then roll in powdered sugar.  Freeze.  Serve chilled.  Moose live in cold climates. ☺

From the files of Wendy Shumway

Danish Dessert Cake

Danish Dessert Cake

1 white cake mix, prepared according to package directions.
8 ounces cream cheese
2 cups powdered sugar
1/2 pint whipping cream or 1 (8 ounce) container Cool Whip
4 3/4 ounces junket danish dessert mix
19 ounces frozen strawberries or raspberries or 1 pint fresh strawberries or fresh raspberries.

Prepare the cake mix and bake as directed in a 9x13 inch pan or 10x15 jelly roll pan. Let cake cool.

Mix the powered sugar with the cream cheese till smooth.
Whip the whipping cream, if using, and fold it (or the Cool Whip) into powered sugar and cream cheese mixture. Spread on cooled cake and put in fridge.

Cook Danish Dessert according to package directions.

When Danish Dessert has cooled, add fruit and put on top of cream cheese mixture.  Refrigerate entire cake until Danish Dessert is set, and until ready to serve.

Refrigerate any left overs.

From the files of Sandra Marquez

Spudnuts

Spudnuts

2 cups mashed potatoes
1 cup sugar
½ cup shortening
12 cups flour
3 Tbsp salt
4 eggs
7 pkg yeast (16 tsp or 1/3 cup)
1 qt scalded milk

Mix 8 cups flour, salt, sugar, and yeast.  Cut in shortening.  Add mashed potatoes and eggs, mixing well.  Add scalded (hot) milk and stir all together for 2 minutes. Add remaining flour a cup at a time, until not sticky, and holding together. Let rise (approximately2 hours).  Punch dough down, roll to 1/2 inch thickness, and cut donuts with cutter and let rise again.  Fry in oil at 380* F. Turn over when golden brown.  Dip in glaze, hang on dowel to dry.

Glaze:    2 pounds powdered sugar, 1 cup water, 2 tsp vanilla.  Mix together.

Makes 60 large donuts, plus holes.

From Kim Davidson, 2002


Substitution Note:
 1 ½ cup potato flakes, and 2 cups liquid for mashed potatoes
4 Tbsp powered egg, and 3/4 cup water for 4 eggs

For making a dry mix, mix all dry ingredients (including substitutions above) to make abt 14 cups dry material.  Mix in ½ cup shortening, and store in a cool dry place.  When ready to prepare, mix dry material with 6 -7 cups warm water and 1/3 cup yeast.

Kim’s Sugar Cookies

Kim’s Sugar Cookies

2 eggs
2/3 cup shortening
2/3 cup butter
1 ½ cups sugar
2 teaspoons vanilla
3 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt

Cream together shortening, butter and sugar.  Add eggs and vanilla.  Mix flour, baking powder and salt then add to creamed mixture.  Roll out and cut into shapes.  Bake at 375 for about 8 minutes.

    From Kim Davidson

Pecan Balls

Pecan Balls

1 cup butter (not margarine)
2 1/4 cups flour
1/3 cup sugar
1 Tbsp water
1 tsp vanilla
1 cup chopped pecans
1 cup sifted powdered sugar

Cream butter.  Add sugar and half the flour.  Add water and vanilla.  Add remaining flour and stir well.  Mixture will seem dry.  Stir in pecans.  Shape into 1 inch balls or crescents.  Place on an ungreased cookie sheet.  Bake in a 325 F oven about 20 minutes or till bottoms are lightly browned.  Cook cookies on a wire rack.  Gently roll cookies in powdered sugar or gently shake in a bag with powdered sugar.  Makes about 36.

4 Layer Cheese Cake Dessert

4 Layer Cheese Cake Dessert

1 cube butter, softened
1 cup flour
1 cup nuts, chopped fine
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cup cool whip, divided
2 small pkgs or 1 large pkg instant pudding
            (choose a flavor – we like chocolate, lemon, pumpkin spice, and pistachio best)
3 cups milk

Mix butter, flour and nuts and press into bottom of 9x13 pan.  Bake for 20 minutes at 350. Let cool.  Mix cream cheese and powdered sugar until smooth.  Gently add 1 cup cool whip.  Spread on cooled crust.  Mix pudding and milk together until thickened.  Spread over cheese mixture.  Top it all with remaining whipped topping.  Garnish with shaved chocolate or fruit as desired.  Refrigerate for one hour.

Grandma Walker’s Cheesecake

Grandma Walker’s Cheesecake (from memory, I can’t find the recipe card!)

1 pkg graham crackers (1/3 of a box), crushed (about 1.5 - 2 cups crumbs)
1 cube margarine (½ cup), melted
½ cup powdered sugar
2 8 oz pkgs cream cheese, softened
1 cup powdered sugar
1 20 oz can crushed pineapple, drained
2 cups whipped topping

Combine crackers and ½ cup powdered sugar.  Add melted margarine and press into bottom of 9x13 pan.  Optional, bake crust at 350*F for 10 min. Allow to cool. Mix cream cheese and powdered sugar together until smooth.  Add crushed pineapple and whipped topping gently.  Spoon over crust.  Refrigerate for at least on hour.  Cut and serve.

From the files of Lucille Walker, acquired by Mie Oliphant 1980

Easy Caramel Popcorn

Easy Caramel Popcorn

½ cup light corn syrup        ½ teaspoon soda
1 cup brown sugar              16-18 cups popped popcorn
1 stick butter
½ Tablespoon water
pinch salt
½ teaspoon vanilla

Put all ingredients except soda and popcorn in a saucepan.   Bring to boil and boil for 1 minute, stirring constantly.  Remove from heat.  Add soda, stir in,  then quickly pour over popcorn and mix. 

Makes a nice soft, chewy, gooey caramel corn.   If crunchy is desired (like cracker jack) spread coated popcorn on a baking sheet and bake at 250" checking frequently.

    From Kim Miller

Easy Chocolate treats

Easy Chocolate treats

Melt in a glass bowl in microwave:
1 12-oz pkg chocolate chips
1 12-oz pkg butterscotch chips

Stir in 1 cup creamy peanut butter.
Stir in 2-3 cups of dry roasted peanuts OR 5-6 cups dry chow mein noodles, until well coated.

Drop by spoonful onto wax paper and chill to set.  Store tightly covered.

    From Illene Baures

Oatmeal Cookies

Oatmeal Cookies

3/4 cup shortening        1 tsp salt
1 cup brown sugar        1 tsp vanilla
½ cup white sugar        ½ tsp baking soda
1/4 cup water            1 cup flour
1 egg                3 cups quick oats

Cream shortening.  Add sugars.  Add water and egg and mix all together until creamy.  Add dry ingredients and mix well.   Scoop by Tbsp onto ungreased cookie sheet, about 2 inches apart.  Bake at 350 F for approximately 10 minutes (just so the centers are barely cooked).  Remove from oven, let cool on cookie sheet about 5 minutes.

From the files of Lisa Phillips

Mom’s Favorite Brownies

Mom’s Favorite Brownies

1 cup butter or margarine
3/4 cup cocoa
1/4 cooking oil
2 cups sugar
4 eggs
2 tsp vanilla
1 ½ c flour
1 cup chopped nuts

In a saucepan melt butter or margarine.  Add cocoa and oil.   Remove from heat, stir in sugar.  Blend in eggs, one at a time.  Add  vanilla.  Stir in flour and nuts.  Mix well.  Spread in greased 9 x 13 pan.  Bake at 350 for 30 minutes.  Cool.  Cut into squares.

From the files of Mie Oliphant