Snickers Rice Krispie Treats

Who doesn’t like Snickers Rice Krispie Treats? Heck, even the major coffee shops carry these in their bakeries, and charge too much for them too!

Snickers Rice Krispie Treats

This recipe is a little on the fancy side, but very easy to make, and you will get rave reviews from your taste testers.

The recipe is a magical sweet indulgence with Rice Krispies, Snickers Bars, and a Chocolate Ganache!

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Snickers Rice Krispie Treats Recipe
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Not only delicious but really easy to make. Kicks regular rice krispie treats up several notches!

Course: Dessert
Cuisine: American
Keyword: Snickers Rice Krispie Treats
Servings: 4
Calories: 325 kcal
Ingredients
  • 3 tablespoons butter
  • 1 240 gram 10.5 oz, package miniature marshmallows
  • 3 King Size 93 gram, 3.29 oz Snickers Bars, cut into 3's
  • 6 cups Rice Krispies
  • 1 cup whipping cream
  • 8 oz semi-sweet chocolate
Instructions
  1. Cut the Snickers bars into 1 inch pieces.
  2. In a large saucepan melt the butter and chocolate bars over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  3. Add the RICE KRISPIES. Stir until well coated.
  4. Using a buttered spatula evenly press mixture into 13 x 9 x 2-inch pan lined with parchment paper.
  5. Heat the whipping cream in a saucepan or microwave until almost boiling. Drop the chocolate squares into the hot whipping cream and stir until it becomes a creamy ganache. Spread evenly over the entire cake.
  6. Cool. Cut into 2-inch squares.

Snickers Rice Krispie Treats Tips and Tidbits

For best results, use fresh marshmallows. 1 jar (7 oz.) of marshmallow creme can be substituted for the marshmallows but it will not setup as well.

Diet, reduced calorie or tub margarine is not recommended. Use real butter!

Store no more than two days at room temperature in an airtight container.

To freeze, place in layers separated by wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

You can use this recipe for Popcorn Balls as well.

Just substitute the cereal with popped corn. And you can add food coloring or flavoring to the butter & marshmallows. Then just form into balls with greased
hands. You will probably want to double or triple the recipe. Much tastier than the Karo syrup kind of popcorn balls!

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Apple Dumpling Deliciousness

Wow – What a fabulous Apple Dumpling recipe! So quick and easy to make. I made them the first time for dessert with Sunday dinner and everybody loved them and were going for seconds

Apple Dumpling

I mean a dessert just doesn’t get any easier or any tastier than this! Definitely not for those counting calories.

These bake up beautifully and make your house smell wonderful. They are perfect with vanilla ice cream or a dollup of whipped cream on the side -YUM!

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Apple Dumpling Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Great recipe. Easy to make and oh so delicious. Family should not have to go without dessert with this recipe in your files! 

Course: Dessert
Cuisine: American
Keyword: Apple Dumpling
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 medium Granny Smith apple peeled, cored and sliced thinnly
  • 1 teaspoon lemon juice add to apples once sliced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup butter
  • 3/4 cup sugar
  • 3/4 cup Mountain Dew soft drink
  • 1- 8 oz can Crescent Rolls
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter a 13" by 9" baking dish (I use the butter wrapper) and set aside.
  3. Melt butter on low in small sauce pan or skillet.
  4. Add lemon juice to sliced apples, set aside.
  5. Open can of crescent rolls and pull apart where the dough is perforated.
  6. Toss apple slices with the cinnamon and nutmeg.
  7. Starting at the large end of the crescent dough add 4-5 apple slices and roll dough into crescent shape. Place in prepared baking dish. Continue this until you have eight apple dumpling in your baking pan.
  8. Spoon melted butter over the top of each dumpling. Sprinkle sugar evenly over buttered dumplings. Pour the Mountain Dew carefully around the dumplings.
  9. Bake for 45 minutes. Do not open oven door during baking time.

Cool and ENJOY!!!

Tips and Tidbits

REMOVE DUMPLINGS FROM PAN WHILE HOT AND IMMEDIATELY AFTER TAKING OUT OF THE OVEN. Once cooled, the sugar and soda caramelizes and it is extremely difficult to remove dumplings.

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Crispy Parmesan Chicken – Easy, Quick And Delicious!

This Crispy Parmesan Chicken is one of the fastest meals you can prepare. The thinly cut chicken breasts (aka chicken cutlets) cook up lightning fast.

Crispy Parmesan Chicken

This is one of those classic staple recipes that I find myself making from time to time.

Oh, and it’s golden brown crispy delicious. That helps too.

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Crispy Parmesan Chicken
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Elegant sounding but really easy and so delicious!

Course: Main Course
Cuisine: American
Keyword: Crispy Parmesan Chicken
Servings: 4
Calories: 285 kcal
Ingredients
  • 1 1/4 lbs thinly cut chicken breast aka chicken cutlets
  • salt and pepper
  • 1 sprig fresh rosemary
  • 1 cup zested Parmesan cheese
  • 2 eggs
  • 1 cup panko bread crumbs
  • olive oil for frying
Instructions
  1. Lay the chicken breasts out on a cutting board and season them generously on both sides with salt and pepper. Set aside.
  2. Next it's time to set up your breading station. Set out three bowls, and in the first bowl add the zested Parmesan cheese, then the eggs in the second bowl, and the panko bread crumbs in the third.
  3. Strip the leaves from the fresh rosemary sprig and mince them finely with a knife. Add the minced rosemary to the egg bowl, then whisk the eggs and rosemary together until combined.
  4. Heat up a large skillet over medium heat, and let it heat up while you bread the chicken. First dip each chicken cutlet into the Parmesan, shake off the excess, then dip into the egg, then let the excess drip off, then finally dip into the panko bread crumbs (by the way, the reason we shake off the excess during each step is to prevent our breading from falling off later).
  5. When the pan is nice and hot, add enough olive oil to coat the bottom of the pan, about 2-3 tbsp. Add 2 or 3 chicken cutlets to the hot oil (do not crowd the chicken cutlets), and cook for 4-5 minutes on each side, until golden and crispy.
  6. If the bread crumbs are browning too quickly, you can turn the heat down.
  7. Repeat with the remaining cutlets, and enjoy!

Tips and Tidbits About This Crispy Parmesan Chicken

Serve with a crisp Caesar salad and a serving of hot cooked buttered rice.

Panko bread crumbs come in multiple flavors. You can change up this dish just by changing the bread crumbs and the cheese. You have a whole new dish!

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Jalapeno Poppers

This Jalapeno Poppers recipe is my favorite appetizer recipe without a doubt. It is the one my friends and family ask for most often.

Jalapeno Poppers

It’s easy to make these awesome jalapeno poppers stuffed with cream cheese and shredded cheese and BACON!!

Perfect appetizer for parties, football games or just as a snack for the kids.

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Jalapeno Poppers
Prep Time
30 mins
Cook Time
3 mins
Drying time
20 mins
Total Time
33 mins
 

Very easy to make and could well be the big hit at your get-together!

Course: Appetizer
Cuisine: Mexican
Keyword: Jalapeno Poppers
Servings: 4
Calories: 160 kcal
Ingredients
  • 8 jalapeño peppers
  • 8 oz cream cheese softened
  • 1/4 cup shredded co-jack cheese
  • 4-5 slices bacon
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 cups dry breadcrumbs
  • oil for frying
Instructions
  1. Start by frying the bacon. When nice and crispy, drain on paper towels and let cool.
  2. To prep the peppers, cut in half lengthwise and scoop out the seeds and veins using a spoon. Use gloves for this is you have open sores or sensitive skin on your hands. Set aside.
  3. In a medium bowl, combine the cream and shredded cheese. Add in crumbled bacon and stir to mix well. Put about 1 tablespoon of filling in each pepper half. Press down firmly into the pepper so there are no air pockets. Mound the filling up slightly. Continue with the rest of the pepper halves.
  4. In a small bowl add the flour. In another bowl add the breadcrumbs. In a third bowl, combine the eggs and milk.
  5. Start the breading process by dipping the poppers into the egg, then the flour. Shake off excess flour and put back into the egg mixture. Let excess drip off and then dredge in the breadcrumbs.
  6. Set onto a plate and continue with the rest of the peppers.
  7. Let dry for about 10 minutes and then bread again by dipping into the egg again and back into the breadcrumbs. Again, let dry for 10 minutes before frying.
  8. Heat oil in a heavy bottomed pan and heat over medium-high heat until oil reaches 350*F. When the oil is ready, slowly and carefully put a couple poppers into the oil and fry for 2-3 minutes or until golden brown.
  9. Remove to a paper towel lined plate to drain of excess oil. Serve with ranch dressing or your favorite dipping sauce. Makes 16 poppers. Enjoy!!

Tips and Tidbits

Be careful when dealing with the jalapeno peppers; they can cause burns if handled improperly. The best option is to wear disposable gloves while cutting, seeding and stuffing them.

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Volcano Potatoes Recipe – Impressive & Delicious

This Volcano Potatoes recipe works for several reasons. Everyone loves potatoes, and everyone loves bacon. More importantly, everyone loves a good BBQ!

 

This amazing baked potato oozes delicious sauce and is wrapped with perfectly crispy bacon. What’s not to like?

A simple and delicious recipe that makes potatoes explode with layers of delicious flavors.

If you want to impress guests at your next BBQ this is a must-try recipe.

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Volcano Potatoes Recipe
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Volcano Potatoes Recipe
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
 

A great potato side dish for any backyard BBQ.

Course: Side Dish
Cuisine: American
Keyword: Volcano Potatoes Recipe
Servings: 4
Calories: 425 kcal
Ingredients
  • 2 large large russet potatoes
  • 8 bacon slices
  • 4 slices of smoked turkey deli meat
  • 1 cup grated cheddar cheese
  • 1 tablespoon of hot sauce
  • ½ cup sour cream
  • 2 tablespoons diced green onions
Instructions
  1. Start with two nice long russet potatoes and give them a good wash under cold water and pat them dry with a paper towel. Use a knife to poke two holes in the middle of the potatoes to let steam escape.
  2. Wrap each potato with one foot of aluminum foil and cook them for 20 minutes directly on red hot charcoal or over direct high heat turning every 5 minutes for a crisp skin and to partially cook the potatoes.
  3. While the potatoes are cooking make the Volcano sauce. Add the ½ cup of sour cream and 1 Tablespoon of your favorite hot sauce in a bowl and mix thoroughly.
  4. Place the bowl in the fridge until the potatoes are ready to serve.
  5. After 20 minutes take the potatoes off and let them cool in the aluminum foil till it’s safe enough to handle in your hands.
  6. Unwrap the potatoes from the aluminum foil and slice off ¼ inch of the thicker end so they stand upright while cooking.
  7. Flip the potato over and cut a zigzag pattern to remove the top of the potatoes. This gives the potatoes a unique look and helps the cheddar cheese spread out while it’s melting.
  8. Use the apple corer and remove the middle of the potato, without going too deep leaving one inch at the base of the potatoes.
  9. Take the eight strips of bacon and firmly wrap it around the potato starting from the bottom and working your way up to the top wrapping the outside of the potatoes.
  10. Use toothpicks to pin the bacon down to stay on while cooking.
  11. Now it’s time to add the filling to the middle of the potatoes.
  12. Slice the deli smoked turkey into one-inch squares and grate the cheddar cheese. Start a pinch of smoked turkey and place it into the middle of the potatoes and then add a pinch of cheddar cheese. Keep adding layers of smoked turkey and cheddar cheese until the potatoes are filled to the top.
  13. Set up your grill for indirect cooking and add 2 to 4 oz of fruitwood for the smoke. I like to use apple wood but any fruit wood works well to add a delicious smoke flavor to the bacon and cheddar cheese.
  14. Cook the potatoes with indirect heat for 45 minutes at 325*
  15. Brush on your favorite barbecue sauce for the last five minutes.
  16. Take the potatoes off and remove all the toothpicks.
  17. Spoon the volcano sauce on top of the potatoes and as it heats up the volcano sauce will start running down the side of the potatoes.
  18. Top it off with fresh diced green onions and it’s ready to serve.

 

Tips and Tidbits For Volcano Potatoes

This recipe is open to so many different flavor combinations with anything you love to taste.

Try different fillings and sauces to this recipe and make your potatoes explode with flavor. Give this recipe a try with your own twist.

You may wish to slap some grilling sauce over the bacon to add a sweet glaze about five minutes before they are done.

Enjoy this Volcano Potatoes Recipe!

Up Next:

Southern Pecan Butter Balls

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Philadelphia Double Chocolate Cheesecake

If you follow this Chocolate Cheesecake recipe you will have success. The idea of homemade cheesecake deters a lot of people and yet it is essentially a very simple thing.

Chocolate Cheesecake

I was one that was deterred for a long time. Until my niece told me about the Philadelphia cheese cake recipe.

It was my very first cheesecake and I pat myself on the back because it was delicious!

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Philadelphia Double Chocolate Cheesecake
Prep Time
30 mins
Cook Time
40 mins
refrigerate
4 hrs
Total Time
1 hr 10 mins
 

Cheesecake is not as difficult to make as some think. Follow this recipe to success! 

Course: Dessert
Cuisine: American
Keyword: Chocolate Cheesecake
Ingredients
  • 24 Oreo Cookies finely crushed (about 2 cups)
  • 1/4 cup butter or margarine melted
  • 4 pkgs 8 oz. each Philadelphia Cream Cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 2 pkgs 4 oz. each Baker's Semi-Sweet Chocolate, broken into pieces, melted, cooled
  • 4 eggs
  • 1/2 cup blueberries
Instructions
  1. Heat oven to 325ºF.
  2. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.


Tips and Tidbits About This Chocolate Cheesecake

The perfect cheesecake is cooked just until it still has a distinct wobble; over baked cheesecakes just go hard and solid. It does firm up as it cools.

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Homemade Croutons

Quick and Easy Garlic Herb Homemade Croutons Recipe! Crunchy, lightly seasoned and simple to make and you can just store them in your pantry.

Homemade Croutons

These homemade croutons add a special touch to your dishes.  Great topped on soups and casseroles! Use leftover sliced bread or whatever bread or rolls you have. Don’t throw bread away, make croutons! It only takes a few minutes and you only need a few ingredients.  Get in the kitchen and give it a go!

These croutons are great with Caesar Salad, Shrimp Bisque, Butternut Squash Soup and Pumpkin Soup!

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Homemade Croutons
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Easy to make and taste great. No need to use store bought croutons with this recipe on hand!

Course: Side Dish
Cuisine: American
Keyword: Homemade Croutons
Ingredients
  • About 4 cups of day old bread cut into cubes – I freeze leftover bread and rolls and use that.
Simple Seasoning:
  • 2 tsp. sweet Hungarian paprika
  • 1 1/2 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 1/2 tsp. salt
  • 1/2 tsp pepper
  • Small pinch of granulated sugar
  • 1/3 c Extra virgin olive oil
  • 1 1/2 -2 tsp fresh garlic
Instructions
  1. Preheat oven to 350 degrees F
  2. Line a baking sheet with parchment paper or foil.
  3. In a mini food processor, combine the oil and the fresh garlic. If you don’t have a mini food processor, you can grate the garlic into the oil and give it a stir.
  4. Combine the seasonings in a small bowl. You won’t be using all of it, so you can store the leftover in a plastic bag or a small air tight container. Try your own seasoning combo if you’d like! This is my basic seasoning recipe and I find it goes well with just about anything.
  5. Place bread in a large bowl and sprinkle with desired amount of seasoning. Toss and sprinkle. I like to be able to see that each piece has been coated lightly.
  6. Drizzle a little of the olive oil garlic mixture over the cubes and toss. Continue to drizzle and toss until the bread has been lightly coated. The amount of oil I used was enough to lightly coat one baking sheet of cubes, so about 4 cups. You don’t want the cubes to be soaked in oil or they’ll just get soggy and won’t brown. Add more or less according to how much bread you have.
  7. Place the coated cubes on the lined baking sheet and spread them out in a single layer. Bake for 15-20 minutes, until bread it toasted.
  8. Remove to rack and use immediately or cool completely.

Tips and Tidbits About Homemade Croutons

These croutons store very well. Place in an air tight container or zip lock bag for storage.

I’ve stored them for a couple of months without a problem.

They add an elegant touch when served in a small stack in the center of a bowl of soup.

Try them on Pumpkin Soup and Shrimp Bisque! Perfect for soups, salads, topped on casseroles and some have used them for their Thanksgiving stuffing too!

Enjoy!

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Caesar Salad

This Classic & traditional Caesar Salad creamy dressing or sauce, as some call it, is made from scratch, but without using raw egg yolks.

Caesar Salad

Many prefer it this way and it’s incredibly delicious!

It’s still a “from scratch” recipe for Caesar Dressing, but quick, easy and without worries. Served with my Homemade Croutons, this salad recipe is out of this world!

You can also Make Grilled Chicken Caesar Salad, with some cooked chicken, add shrimp or make a Chicken Caesar Wrap.

You can make it with bacon, if you want a little extra flavor. If you want a low fat, healthy salad/diet salad version, simply use fat free mayonnaise.

Don’t like anchovies? Leave them out! You call the shots it’s your Caesar Salad!

Give it go! Get in the kitchen and make it at home today! Be sure to make the croutons! They’re easy!

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Caesar Salad
Prep Time
15 mins
Total Time
15 mins
 

A Caesar Salad without eggs? I promise you won't know the difference!

Course: Salad
Cuisine: American
Keyword: Caesar Salad
Ingredients
Dressing
  • 2 cups mayonnaise
  • 2/3 cup freshly grated Parmesan cheese
  • 3 Tbs. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • 2 Tbs. extra virgin olive oil
  • 1 tsp. Dijon mustard
  • 2 tsp. granulated sugar
  • 3-4 large cloves of garlic – rough chopped
  • 1 Tbs. anchovy paste
  • ½ tsp freshly ground black pepper
  • Pinch of salt
Salad
  • 1 Large Head Romaine lettuce
  • Croutons – Easy Homemade Croutons Recipe Here
  • Additional freshly shredded Parmesan cheese for topping optional
Instructions
  1. Wash and thoroughly pat dry Romaine lettuce. Cut into bite sized pieces. Keep chilled in the refrigerator until ready to serve.
  2. Using a food processor, blender or immersion blender, blend all ingredients for the dressing until creamy and well combined.
  3. Pour a small amount of dressing over the lettuce. You can always add more, but you can’t take it out. Add some croutons. Toss and coat well. Add more dressing if desired.
  4. Place into serving bowls. Top with a few more croutons and some fresh shredded Parmesan cheese if desired. It looks nice, so try it!

Tips and Tidbits

Add some grilled chicken or shrimp and make it meal! Enjoy!

The dressing is best when made ahead.

I usually make it at least the night before I want to use it and keep it in an airtight container in the refrigerator.  It just gets better!

If you want to use it right after you make it, I would suggest chilling it for about 30-60 minutes in the fridge first.  I’ve kept leftover dressing refrigerated for about a week.

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Homemade Chocolate Pudding Recipe

Yum! Luv this Homemade Chocolate Pudding Recipe. It comes out Silky smooth with that rich chocolate flavor. There’s not anything better.

homemade chocolate pudding recipe

This homemade Chocolate Pudding is a cinch to make and is perfect with whipped cream and both only require a few ingredients.

You’re not going to want to go back to that jello pudding after you try this. Why buy the box pudding mix when you can use this homemade chocolate pudding recipe!

I top it with the homemade whipped cream and also add some sliced almonds, or dust it with cocoa powder or some grates of chocolate. YUM!

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Homemade Chocolate Pudding Recipe
Prep Time
35 mins
Cook Time
1 min
chilling
15 mins
Total Time
36 mins
 

A delicious made from scratch dessert recipe. Everybody loves chocolate pudding and homemade is best!

Course: Dessert
Cuisine: American
Keyword: Homemade Chocolate Pudding Recipe
Servings: 4
Calories: 260 kcal
Ingredients
  • 1/4 cup Granulated sugar
  • 1 1/2 Tbs. Corn starch
  • 2 Tbs. Unsweetened cocoa powder
  • 1 Tbs. Unsalted butter
  • 1/2 cup Semi sweet chocolate chips
  • 1/2 Cups Heavy cream double cream
  • 1 1/3 cups Milk
  • 2 eggs yolks – lightly whisked
  • 1 tsp. Vanilla extract
  • 1/8 tsp. salt
  • Plastic wrap
Instructions
  1. Into a medium pot, pour sugar, cornstarch and salt. Sift in unsweetened cocoa powder. Whisk to come thoroughly.
  2. To the pot, gradually add a small amount of the milk and whisk to combine. Whisk in the rest of the milk. Whisk in the heavy cream.
  3. Over medium heat, stir constantly until the mixture comes to a boil. Boil and stir for 1 minute. Reduce heat to low if necessary.
  4. Into the egg yolks, add about two tablespoons of the hot liquid and whisk quickly with a fork. Repeat until eggs are heated. Add heated egg mixture to the pot while stirring constantly. Cook and stir for 1 minute.
  5. Remove from heat. Stir in the chocolate chips until melted. Add the vanilla extract and stir to combine. Add the butter and mix through.
  6. Spoon or ladle mixture into serving cups. Place plastic wrap directly on pudding to prevent skin from forming. Place in the fridge until chilled.
  7. Serve topped with whipped cream, chopped nuts, some chocolate shavings and a cherry!

ENJOY!!

Up Next: 

Any Flavor Cake Mix Cookies

Christmas cookies of almost any variety with very little work! A simple recipe to turn your favorite flavor cake mix into perfect cookies!

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Roasted Asparagus

Roasted Asparagus is one of my favorite side dishes! If you love asparagus, you don’t need an excuse to indulge your taste buds.

Roasted Asparagus
You can enjoy asparagus in many different dishes: soups, salads, stir-fries, risottos, scrambled eggs, pasta, and many more.

Perfect with any meal!

Sometimes the simplest cooking methods are the best. If you love asparagus, you’ll love it roasted!

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Roasted Asparagus
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A really elegant side dish but quick and easy enough for everyday! 

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 165 kcal
Ingredients
  • 1 bunch of asparagus – washed and patted dry
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil. Place asparagus on baking sheet and drizzle with olive oil. Toss asparagus in the oil and coat well. Season to taste with salt and pepper.
  3. Bake on center rack for about 20 minutes or until asparagus are tender, but still crisp. This depends on how thick they are. If they’re very thin, they may be done in 10 to 15 minutes. ENJOY!!

Tips and Tidbits About Roasted Asparagus

When buying asparagus, be sure the tips are firm.  If they’re old or they haven’t been tended to by the seller properly, they get dried out and shriveled and may fall apart when you touch them.  That sounds sad doesn’t it??

Thicker spears are better for roasting than very thin ones.

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