Remember when we used to be satisfied with cupcakes with a little frosting, a chocolate chip cookie or plain old Rice Krispie Treats? It seems like forever ago. Now everything seems to need to be “stuffed with”, “topped with” or with something unexpectedly “tossed into” the mix. With each additional ingredient, those basic, traditional recipes seem to explode with more flavor and are stylishly presented with ingredients that not only compliment the taste, but make them photo-worthy as well. I have a recipe that was passed on to me called Peanut Butter Krispie Bars, but are better known as Scotcheroos. This recipe is a bit different, but a not too sweet take on the original, so far with rave reviews! Reese’s Peanut Butter Krispie Bars 1 1/2 cup sugar 1 1/2 cup peanut butter (I prefer creamy) 1 1/2 cup Karo Light Corn Syrup 9 cups Rice Krispie Cereal 12 Reese’s Peanut Butter cups, regular size First, put your peanut butter cups in the freezer. Measure the Rice Krispies into a large mixing bowl; set aside. Measure the sugar, peanut butter and Karo into a heavy-bottom 3-qt pan; heat on stove at medium temperature, stirring frequently, until the sugar dissolves (not gritty) and the mixture is smooth. While the peanut butter mixture is on the stove, take the Reese’s Peanut Butter Cups out of the freezer, unwrap and chop each peanut butter cup into
Cake pops. My daughter reminded me that I had done cake pops before (here) and that I needed to do something different. But I couldn’t resist – I’ve found something really wonderful that I just couldn’t wait to tell you about…Pillsbury Pink Lemonade Cake Mix! I really couldn’t wait because I’m very afraid that this is one of those seasonal things that may not be around for long and these are so yummy and make into such scrumptious cake pops with just the right tang to them. I felt the need to tell you to be on the look-out for Pillsbury Pink Lemonade Cake Mix and Frosting! I found mine at Von’s in University City/San Diego, and I bought a few to have on hand for the summer activities that are coming up. I mean, what goes better with summertime than pink lemonade? Yep…that’s a bite out of the cake pop. I certainly didn’t have any problem getting Mike to take a bite out of one, as long as he got to finish it when I was done taking pictures. Keep your eye out for Pillsbury Pink Lemonade Cake Mix and Frosting – delicious! Just in case you were wondering – no. Pillsbury did not pay me to rave about this new flavor. I really like it that much!
Is it a cookie? A brownie? A candy bar? Well, sort of, if you consider a Reese’s Peanut Butter Cup a candy bar. For the sake of naming the treat, I’m going to consider it such…a Cookie Brownie Candy Bar! I would definitely call this a fully loaded piece of pure delight! Three treats in one. I tried, but I couldn’t figure out something cute to call it, so Cookie Brownie Candy Bar will just have to do! It follows along with one of those new-fangled “hidden” treats inside a treat, and I am especially fond of anything with brownies involved! Recently, I’ve made the Oreo Stuffed Cupcakes and the Oreo Stuffed Brownie – those are both delicious! But that’s one of the hazards of blogging…on to something different. When wandering around the web, I saw where someone had pressed chocolate chip cookie dough in the bottom of a brownie tin, placed a Reese’s Peanut Butter Cup, top side down, onto the dough and then added brownie batter over the top. I meant to pin the idea, but I got distracted and then I couldn’t find it. Don’t you hate it when you do that? I remembered that it used 1 1/2 pre-cut cookie squares, but I wasn’t sure about the temperature and how long to bake them…blah! Time for testing! So here’s the skinny on the not so skinny, but easy to make treat.
Last Sunday, after a long, physically tiring day of community service on Saturday, we opted to have a really easy dinner after church, paper plate included! Cheeseburgers were on the menu, but I wanted to do a side-dish and potato salad was a little much since I’m the only one around the house right now that even likes it. Something that I used to make for summer barbecues was something more or less without a name…you know, the kind of thing you throw together and call it “those baked beans with hamburger, onions, green peppers and cheese”. Remembering the dish put me right in the mood for it, and I wouldn’t have to eat it all by myself. I know it’s not quite time for summer barbecues, but I’ll get a jump on the idea. This is also a great stand-alone meal, almost like a chili or stew, but a little on the sweeter side like beans’n’wienies…another family dish. I even gave it a name! Cheeseburger Baked Beans (No baking required!) 1 pound lean ground beef 1 medium onion, chopped 1 green pepper, chopped 2 -28oz. cans of Bush’s Original Baked Beans 10-12 slices American sliced cheese, chopped into about 1/2″ cubes 2/3 cup brown sugar, packed Put the ground beef, onions and green pepper in a 3 quart pan and brown; season with salt, pepper and/or Lawry’s Seasoned Salt. Drain any fat off…if
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