Wednesday, October 19, 2011

Caramel Rice Krispie Squares


This recipe I had for the first time at Easter, at a wedding. A friend made these for the dessert bar at the wedding, and somehow we ended up bringing an entire tray of them home after the wedding.

I almost didn't get a chance to photograph these, as they went that fast! First we sampled them, then sampled some more... then I cut most of them up to send to my husband's office (cause I know I wouldn't be able to resist them sitting in the kitchen). There was 2 left, and I ate one and this one was intended for my 3 year old... I only remembered to photograph hers before she ate it.

Caramel Rice Krispie Squares

Make 1 batch of rice krispie squares:

-bag of marshmallows
-1/4 cup butter

Melt in large pot
-1 tsp vanilla
-6 cups rice krispies (I use about 5.5 cups, makes them a little more gooey)

Press into large pan.

2-3 bags of caramels
1 can sweetened condensed milk
1/4 cup butter

Melt in small pot, pour over first layer of rice krispies.

Make a 2nd batch of the above rice krispies and press into pan on top of caramel. Let them set up.

So yummy, and gooey :)

Sunday, October 16, 2011

Menu Plan - October 17-23

Last week I had a meal plan, and never posted. We didn't try anything new, or too terribly exciting. I did make a dozen egg mcmuffin sandwiches* for the freezer this evening, while my husband made eggs benedict for dinner. It was very good, but I think we're going to do just a few tweeks before we share that recipe.

This week we are having:

Monday: Chicken Shepherd's Pie
Tuesday: Tacos
Wednesday: Matzo Ball Soup*
Thursday: Crockpot Chicken Taco Chili*
Friday: Stirfry and rice
Saturday: Creamy Potato Soup*( (will make 3 batches, 2 to freeze)
Sunday: Muffins and fruit salad

I am also on snack for the preschool on Thursday. I'm thinking we might do muffins and celery stick with cheez whiz. Kinda at a loss at what to bring.

On the side this week... I plan to do some baking too. I have a zucchini just waiting to be used, as well as some pumpkin puree. I also have a big heap of apples to work with.

Goodies to make:
Chocolate Zucchini Chocolate Chip Muffins*
Pumpkin Apple Muffins*
Pumpkin Gingersnaps*
Caramel Rice Krispie Squares*
Apple Butter*

Also hoping to make a batch of buns.... or at least one loaf of bread in the bread machine.

I can only hope to stick to all these plans for the week... but here's hoping.

*will share recipes

Monday, October 3, 2011


This is a favourite in our house. We often have waffles for dinner on a Sunday, and it's my go to breakfast when we have overnight company.



3/4 cup white flour
3/4 cup whole wheat flour
2 Tbsp sugar
3 tsp baking powder
1/2 tsp salt (I use less)
1/2 tsp of your favourite spices (cinnamon, nutmeg, cloves, I use Epicure's Gingerbread Spice)
2 beaten eggs
1.5 cups milk
1/4 cup melted butter

Mix dry ingredients together. Mix wet ingredients together and add to the dry ingredients, beating until just smooth. Pour into waffle iron. Makes 3 - 9" waffles or 6 - 7" waffles.

I usually double this recipe, as you can freeze the waffles, or grab as a snack cool later. The spice is my own addition to the original recipe, as is splitting the flour between white and whole wheat. I've tried all whole wheat, but find it's tastier with a blend.

We almost always serve with berries and syrup over top.

Saturday, October 1, 2011

Kitchen Tip

I saw this on one of the blogs in my feed, and thought to myself, "Brilliant! Why didn't I think of that".

When you are to cover a dish with tin foil, just place a cookie sheet upside down on top. Save wastage of aluminum foil, and its just faster to plop that overtop than digging in the drawer for foil, tearing it, wrapping it, etc.