Tag Archives: Cooking

Chocolate Caramel Peanut Butter Rice Krispie Treats

Chocolate caramel pb rice krispie treats

This is such an easy and delicious treat to make! It’s a step-up from the original, traditional Rice Krispies Treat.


3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1½ cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate


Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.

Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.

Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

Life is good, make yummy things

For the complete recipe, visit the link below


Where’s my Mummy?

mummy dogs 10 23 2013

So easy, So cute! When my 19 & 17 year olds were small children, I tried to make every meal fun in some sort of a way. This would have been a great addition to my repertoire! I’m going to make these and serve them to my dad! Hahahaha. Enjoy!

•6 Ball Park® Beef Hot Dogs
•1 crescent roll dough

Life is good, be creative

For more information click on this link below

Beer battered Asparagus

beer battered 10 2 2013

Oh my goodness!! Asparagus is delicious on its own, but to add beer batter!?! Yum!

For lemon dipping sauce•1/2 cup mayonnaise
•1 teaspoon fresh lemon juice
•1/2 teaspoon finely grated fresh lemon zest
•1/4 teaspoon black pepper
For asparagus•1 cup all-purpose flour
•1 teaspoon salt
•1 tablespoon finely grated fresh lemon zest
•1/4 teaspoon black pepper
•1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
•About 4 cups vegetable oil
•1 lb medium asparagus, trimmed and cut into 3-inch pieces
Special equipment: a deep-fat thermometer


Make dipping sauce:
Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.

Make batter and fry asparagus:
Put oven rack in middle position and preheat oven to 200°F.

Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.

Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.

Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

Cooks’ note:Asparagus can be kept warm in oven up to 30 minutes.

Read More http://www.epicurious.com/recipes/food/views/Beer-Battered-Asparagus-231637#ixzz2gcsbB5mv