These were good. They added some sweetness to the rice krispie treats. I would make them again.
Cake Batter Rice Krispie Treats
1/4 cup funfetti cake mix
6 cups rice krispies
1 10oz bag marshmallows
3 tbsp butter
handful or two of sprinkles
Melt butter and marshmallows in microwave on low power. Stir in cereal, cake mix, and sprinkles. Press into greased 9 x 13 pan.
Monday, October 22, 2012
Thursday, October 11, 2012
Ruby Tuesday White Chicken Chili
I love Ruby tuesday's white chicken chili. This is supposed to be a copycat version of it. I through everything in the crockpot and used 2 cans of beans and one bone in chicken breast. I pureed 1/2 of the 2nd can with some of the broth to make it thicker. I also added one can of green chilis. i wouldn't exactly say it was like ruby tuesday's version, but it was still excellent.
Ruby tuesday Chicken Chili
•6 cups chicken stock
•1 lb great northern bean (soaked in water overnight)
•2 medium onions, chopped
•6 cups chicken, diced cooked
•2 jalapeno peppers, seeded & diced
•2 chili peppers, diced
•1 1/2 teaspoons oregano
•2 teaspoons cumin
•1/4 teaspoon cayenne pepper
•2 garlic cloves, minced
•1 cup salsa
•1 tablespoon vegetable oil
•1 pinch salt (to taste)
Directions:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.
Ruby tuesday Chicken Chili
•6 cups chicken stock
•1 lb great northern bean (soaked in water overnight)
•2 medium onions, chopped
•6 cups chicken, diced cooked
•2 jalapeno peppers, seeded & diced
•2 chili peppers, diced
•1 1/2 teaspoons oregano
•2 teaspoons cumin
•1/4 teaspoon cayenne pepper
•2 garlic cloves, minced
•1 cup salsa
•1 tablespoon vegetable oil
•1 pinch salt (to taste)
Directions:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.
Tuesday, October 9, 2012
M&M Sugar Cookies
These were easy to make, good, and you didn't even need the mixer. I would make them again! I got more like 36 cookies out of this or maybe even more. I normally don't use all butter b/c when I do my cookies spread too much but I did this time and they came out great!
From: http://joyful-mommas-kitchen.blogspot.com/2012/07/m-sugar-cookies.html
M&M Sugar Cookies
Gather your supplies:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's
Enjoy your time in the kitchen:
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.
4. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.
5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet.
6. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!
7. Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges or brown or the cookies will be over done….you want these to be a soft chewy cookie).
8. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.
From: http://joyful-mommas-kitchen.blogspot.com/2012/07/m-sugar-cookies.html
M&M Sugar Cookies
Gather your supplies:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's
Enjoy your time in the kitchen:
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.
4. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.
5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet.
6. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!
7. Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges or brown or the cookies will be over done….you want these to be a soft chewy cookie).
8. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.
Subscribe to:
Posts (Atom)
