Original Rice Krispie Treats

4 Tbsp butter
5 cups miniature marshmallows - I just use the whole small bag
6 cups Rice Krispies cereal

Melt butter in large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.

Add Rice Krispies cereal, stir until well coated.

Using a buttered spatula or waxed paper, press mixture evenly into a 13x9 pan coated with cooking spray.  Cut into 2 inch squares when cool.  Best if served the same day.

Brown and Serve Bowknot Grain Rolls

This recipe was in the coupon section of our paper and they sounded so good that I thought I would share.  I love making homemade bread so I do believe these will be fantastic!!!

7 1/2 - 8 cups flour
1/2 cup sugar
4 teaspoons salt
2 envelopes Rapid Rise Yeast
1 1/2 cups milk
1 1/2 cups water
1/2 cup butter
2 eggs
Melted butter

Directions


Mix 3 cups flour, sugar, salt and undissolved yeast in a large mixer bowl. Combine milk, water and butter and heat until very warm (120° to 130°F). Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover; let dough rest 10 minutes.

Divide dough into 3 equal pieces. Roll each piece into a 12 x 9-inch rectangle. Cut into 12 (1-inch) strips. Tie each strip into a loose knot. Place rolls on greased baking sheet (or parchment paper on baking sheets) about 2 inches apart. Repeat with remaining dough. Cover; let rise in a warm, draft-free place until almost doubled, about 30 to 45 minutes.

Bake in preheated 275°F oven for 20 to 25 minutes, or until rolls just start to change color. Remove rolls to wire racks. Place cooled rolls in resealable plastic bags and freeze up to 1 month.

Place frozen rolls on ungreased baking sheet. Bake in preheated 400°F oven for 10 to 12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Rolls are best served warm.

Caramel Crispix Mix

1 stick butter
1 cup brown sugar
2 1/2 T white corn syrup
6 cups crispix cereal
1 cup mixed nuts
1 cup stick pretzels

Melt butter, brown sugar and corn syrup and bring to a slow boil for two minutes.  Mix cereal, nuts and pretzels in greased 9x13 cake pan.  Pour liquid mixture over cereal and stir.  Bake at 250 degrees for 10 minutes, stir and bake another 10 minutes.  Pour out onto waxed paper and let cool.

Rhubarb Butter Crunch

This is one my friend's Tracy favorite rhubarb dessert.  The topping is SO good.

3 cups rhubarb
1 cup sugar
3 tsp flour
1 1/2 cup flour
1 cup brown sugar
1 cup oatmeal
1/2 cup butter

Combine rhubarb, sugar and 3 tsp flour. Place in greased 9x9 pan.  Combine brown sugar, 1 1/2 flour, oatmeal, and butter.  Sprinkle over top.  Bake at 350 for 40 minutes.

Iowa Brownies

This recipe is really from Penzy spices.  It came from a reader who's releatives lived in Iowa.  Since we live in Iowa I figured what a better recipe to post than Iowa Brownies!

Brownies:

1 cup water
1 cup (2 sticks) butter, softened
3 Tbsp Cocoa Powder (Dutch is best)
2 cups flour
2 cups sugar
1 Tbsp baking soda
8 oz sour cream
2 eggs

Frosting:

1/2 cup (1 stick) butter, softened
4 Cups powdered sugar
3 Tbs Cocoa Powder (Dutch is best)
6 Tbsp milk

Preheat oven to 350°. In a medium saucepan, combine the water, butter and COCOA POWDER. Cook over medium-high heat until boiling. Set aside to cool. In a mixing bowl, mix together the sour cream and eggs. Add the cooled cocoa mixture and mix well. Add the dry ingredients. Beat together until smooth. Pour into a greased 9x13 jelly roll pan. Do NOT flour the pan. Bake at 350° for 25-30 minutes. When done they won't be firm but more cake-like and will spring back when lightly touched. Let cool completely before frosting.

For the frosting: Cream the butter until fluffy and then add the powdered sugar cup by cup alternating with 2 TB. of milk and 1 TB. of cocoa until all of the ingredients are added and the mixture is smooth. Spread the frosting on the brownies after they have been cooled.

Roasted Red Pepper Aioli

I haven't made this but I have been looking for good Aioli sauce and this sounds about right.  I will report back.

• 1/2 cup roasted red pepper, drained and patted dry
• 1 lemon
• 1 Tbs chopped fresh parsley
• 1/2 cup mayonnaise
• 1 small garlic clove, pressed
• 1/2 tsp Italian Seasoning mix
• 1/2 tsp ground black pepper

1. Finely chop red pepper.  Zest lemon to measure 1 teaspoon zest.  Juice lemon to measure 2 teaspoons juice.  Chop Parsley.  Combine red pepper, lemon zest, juice, parsley, mayonnaise, garlic, seasoning mix and black pepper; mix well.

Banana Split Brownie Pizza

This is another recipe from Pampered Chef that is so delicious.  I am not a huge pineapple fan on my brownie sundaes but in this dessert you really can't tell and it is just the right amount of pineapple.

1 package (21.5 oz) brownie mix plus ingredients to make brownies
1 package (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, drained
2 Tbs sugar
2 bananas sliced
1 cup strawberries, sliced
1/2 cups nuts chopped
1/4 cup chocolate ice cream topping

Preheat oven to 375 degrees. Prepare brownie mix according to package directions.  Cut a circle of parchment paper to fit on round baking stone.  (need at least 15 inch round stone) Pour brownie mixture onto parchment paper; spread into approximate 14 inch circle.  (*Do not bake without parchment paper or batter will run off baking stone while baking).  Bake 15-18 minutes or until brownie is set.  Do not over bake.  Cool completely.  In bowl, mix cream cheese, pineapple and sugar until well blended.  Spread cream cheese mixture over brownie.  Slice bananas and strawberries.  Chop nuts.  Arrange fruit over cream cheese mixture; sprinkle with nuts.  Drizzle chocolate topping over pizza.  Refrigerate.  Cut into wedges.

Do not substitute wax paper for the parchment paper in this recipe or batter will run off baking stone.  To use Parchment paper, place baking stone on the parchment and draw around it. Cut out the shape and place it on the surface of the stoneware.  Unlike wax paper, parchment paper will not scorch or melt during baking. 

Banana Cream Supreme

This is one of my daughters favorite desserts. I used to be a Pampered Chef demonstrator and loved to make this dessert as it is so easy but oh so delicious.  Enjoy De Anna :0)

16 (2 1/2) graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup melted butter
3 Tbs spoon sugar
1 (12 oz) container cool whip
1 cup sour cream
1 package (3.4 oz) banana cream or vanilla instant pudding and pie filling
3 medium bananas (sliced)

Finely crush graham crackers in resealable plastic bag; place in bowl and add butter and sugar.  Mix well.  Press crumb mixture onto flat bottom of spring form pan.  In another bowl whisk together the cool whip and sour cream. Add pudding flavor and whisk until mixture is well blended and smooth.  Spread half of the filing over crust.  Slice bananas and arrange over filling.  Spread remaining filling over bananas.

If you don't want to make a graham cracker crust - you can make it even easier on yourself and just go buy a premade graham cracker crust.  Not as good but just about!!