Peanut Butter Rice Krispy Treats

I just love anything with Peanut Butter and Chocolate!!! What an amazing combination...don't you think? I am not a big rice krispy treat fan, but my kids like them, and they are easy to make. So, when I saw this recipe, I had to try it!!!! It was so good!!! We took it to a church activity, and they were gobbled up!!! Which was fine with me...that way I didn't eat the whole pan!!! LOL!!!

Peanut Butter Rice Krispy Treats
submitted by Camille
( adapted from Liv Life)

6 cups Rice Krispies

approx. 12 oz. mini Peanut Butter Cups (you can get the Trader Joes kind, or I got 2 bags of the Reeses brand at Wal-Mart, and added 1 1/2 bags)
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
1¼ cups creamy peanut butter
2 cups Milk Chocolate Chips

Prepare a 9 x 13 pan with cooking spray or butter.

In a large bowl mix the cereal and mini peanut butter cups, set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat.  Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Pour the cereal mixture into the prepared pan and evenly press into the pan.

In a small sauce pan melt the peanut butter and milk chocolate chips over low heat, stirring to combine.  Pour the melted chocolate over the cereal mixture, spreading with a rubber spatula to cover.

Allow the topping to set, then cut and serve! (I needed this to hurry up, so I stuck it in the fridge for about 30 minutes - and hour, and it was set!!)

BLT Pasta Salad

This picture does not do this salad justice. It was so good! All of my family liked it, even my picky guy. I served this salad with a side of homemade rolls one unseasonable warm evening. Will be a perfect for dinner for those warm summer nights. 

BLT Pasta Salad
submitted by Michelle
(from A Bird and a Bean)


Ingredients 12 ounce corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme (I am not a fan of thyme so I left this out)
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo
1/4 cup sour cream
4 tablespoons chopped chives
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts (I just used one huge head of Iceberg lettuce)

Directions Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Buffalo Chicken Wings

I am not a fan of Buffalo wings, but my Hubby is. So for a treat one night for him I made these Buffalo Wings, had a few myself and then couldn't stop eating them! So yummy! In fact they are so good I have made them 3 times more since then. I found the recipe online somewhere, but didn't like some of the ingredients so adapted it to our taste.

Buffalo Chicken Wings

submitted by Michelle

4 pound bag of chicken drummettes

1 Tbsp of Veggie oil

1 tsp of salt

1 cup of flour

Sauce

1 1/2 Tbsp white vinegar

1/8 tsp garlic powder

1/4 tsp Worcestershire sauce

1/4 tsp salt

6 Tbsp Franks Hot sauce

6 Tbsp butter 

In a bowl toss the chicken with oil and salt. Place in a large bag and add flour. Shake to coat evenly. Remove chicken from bag, shaking of excess flour, and spread out evenly greased foil-lined baking pans. Do not crowd. Bake at 400 for about 20 minutes, turn chicken over, and bake another 20 minutes, or until chicken is cooked through and browned. 

While the wings are baking mix all the sauce ingredients in a pan over low heat. Bring to a simmer, stirring occasionally, turning off heat once it is simmering. After chicken is cooked, transfer to large mixing bowl. Pour sauce over hot chicken and toss with a spoon or spatula to completely coat. 

Enjoy!

7-Up Biscuits

I found these over on Pinterest. I had to try them because my Hubs LOVES a good Biscuit. And these only have 4 ingredients. And making them with 7-Up totally intrigued me, so I had to give them a try. Oh man, were they ever fluffy, moist, melt-in-your-mouth yummy! The Hubs and I may or may not have fought over the last one.

7-Up Biscuits

(from Plain Chicken)

submitted by Michelle

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Poppyseed Chicken Bake

Found this on pinterest, and made it tonight for dinner. It was superb!!!! Everyone had 2nds....even my 2 year old!!!!! My hubby and I ate it served over some steamed asparagus...but the kids had it just as is, and their asparagus on the side!!! Definitely one we will be making again soon!!!!! Very easy too!!!


Poppy Seed Chicken Bake
submitted by Camille
(from The Girl Who Ate Everything)

5 cups chicken breasts, cooked and cubed(I used about 3 cups of chicken)

1 cup sour cream

2 cans condensed cream of chicken soup (because I only used 3 cups of chicken, I only used 1 can of soup)

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp celery salt (I added garlic salt instead, and omitted the minced garlic)

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. We served it over some steamed Asparagus, and it was really good!!!!