Rice Krispies with a Twist!!

Who doesn't love Rice Krispy treats! During the Holidays my house sings snap, crackle and pop constantly.

I make these gooey little treats through out the year for birthdays, Easter, Christmas, and any time I need a marshmallow fix. I like any kind but my favorite are the treats made with a added ingredients. The most popular in my house is this recipe. My secret ingredient is;

Yep, Luck Charms marshmallows! The added marshmallow makes this treat so good! The marshmallows don't melt and are perfect for a little extra sweetness! You may be asking, do you really pick the marshmallows out of the cereal??

Yes I do, These treats are the best when you use the Lucky Charms cereal marshmallows. I have used these marshmallows in the past. It's something about the size and quantity of the mallows you get from a box of Lucky Charms that make them the best!

Drizzle some chocolate or make pops out of them; they are so versatile. I hope you enjoy this recipe and will have some more goodies top post as we move closer to the Holidays.

Rice Krispy Treats with a Twist

• 6 cups of Rice Krispies
• 1 bag of regular marshmallows or 6 cups of mini marshmallows
• 3 T of better
• 1 t of vanilla extract
• The Marshmallows from 1 box of Lucky Charms cereal (if you use the cereal mallows mentioned in the link above then use 2 C)

Melt butter in a sauce pan over low heat. Add the marshmallows and continue to melt over low heat. Line a 9x13 pan with wax paper and spray with oil; set aside. 

Once melted, pull from heat and add vanilla and rice krispies and mix well. 

Then add the Lucky Charms mallows and mix well. 

Move mixture to the greased 9x13 pan. spread and let cool completely. 

Once cooled you can pull the formed krispies out of the pan, paper and all. Lay on a flat surface and cut into pieces using a bread knife. I find this knife gives you the cleanest cut. Any other knife and the gooey krispies will end up sticking to the knife. Enjoy!

Fall Harvest Chex mix

Our favorite time of year is here! Cooler temperatures, Halloween, Turkey and the big guy dressed in red! Even with the loss of an hour of day light we still enjoy the outdoors the most. Summer time takes us to the water and the fall time takes us to the farm. Check out my other blog; Just me to see how our Halloween was. Anyway, digressing there....

Holiday season seems to start earlier and earlier every year, or the years just go by faster and faster. Starting with Halloween, we love to spook out the house and get ready to scare the kiddies, I also love making lots of sweets. They are easy to do and I always have something to take to a party or to pull out for our weekend bonfires. This chex mix is a good mix of sweet and salty.

The recipe makes 3-4 gallon size zip bags! Please comment and tell me what your favorite Chex mix is. I love seeing all the different varieties and getting great ideas for my next batch!

Sweet & Salty Chex mix

• 1 box Honey Nut Chex
• Any type of nut; I used sliced Almonds for this batch
• Stick pretzels
• Chocolate M&Ms
• Chocolate covers raisins
• White Candy coating 

Start by mixing the dry ingredients. I used 2 really big bowls.

You will need a large surface to lay out the chex mix to dry. I have a flat surface oven so I lay out parchment paper to cover the stove.

Heat up the candy coating per the directions on the package. The coasting I used took approximately 3 min. to heat in the microwave.

Once fully melted, evenly divide the coating between the 2 bowls and coat well. Then pour out over your surface for drying. The mix will be completely dry in 1/2 hour. Then break apart and store in air tight containers. I use gallon size zip bags for my storing,  

Drip Beef!

First off; Sorry for the delay in posting. It has been a busy month. We are enjoying the cooler weather and outside on the farm more. This means i can create more crock pot meals so that i can spend more time outside enjoying nature. I have lots to post to my other blog, Just Me so check it out.

This is a favorite from one of my favorite bloggers and Food Network personalities, Ree Drummond. I found this recipe on her blog, The Pioneer Woman  and have made it multiple times for my family. The recipe is here.

As the weather gets cooler I start using my crock pot more. This is a recipe with a short list of ingredients. It is so easy to put together, you throw all the ingredients in  the crock and forget about it for 6-8 hours. I love the way it smells through the house.

You can put this beef on just about anything you like. I love as a sandwich; add some provolone cheese. Use the dripping from the crock pot as a dipper..mmm..mmm good! I decided this Sunday I would make some of my home made mac & cheese and some Texas toast to finish off this dish. Below are both recipes for your enjoyment.

 Drip Beef

• 2-3lb. Chuck Roast 
• 1 Can of beef consomme OR beef broth
• 1 jar of pepperoncinis
• 2-3TB Italian Seasonings
• Water

Putting this together is not really a exact science. I might use a little more or less of each ingredient. It just depends on the size of the Chuck roast I find. Most cases I use a 3lb chuck; which fits very nicely in my crock. 

Put your chuck in the crock then pour the consomme or broth over the meat. Next add some water. I fill the can about 1/2 way and pour over the beef. Then add half the jar of pepperoncinis and then sprinkle with the Italian seasons. 

Cook on low for 6-8 hours. You'll know when it is done, it will pull apart easily and the stems of the pepperoncinis will fall off the pepper. This alone is delicious! Put on rice or make tacos with it. YUM!

This Sunday I decided to go overboard; just a little and serve it on home made Mac & Cheese and Texas toast. Well, not really Texas toast. I took a loaf of Italian bread and sliced it thick like Texas toast and toasted it in the over with some butter and garlic seasons. 

My Mac & Cheese

• 2 1/2 cups of uncooked elbow macaroni
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/2 t salt
• 1/2 t of pepper
• 3 cup milk 
• 5 cups shredded sharp cheddar cheese - divided
• 2 Tb of Worcestershire sauce
• 1/2 paprika

Preheat the oven to 350 and cook the pasta according to package directions.

In a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.  This recipe makes enough to feed 8 easily. 

Camp Favorites

We all live hectic, busy life styles. To ease our schedules and help use get through the week I spend my Sundays food preparing for our week. Its no different when we are heading on vacation. If it can be made before hand that is the route I go.

These 2 recipes are so easy and are a staple in our house. Prepping allows us to spend more quality family time together. Throw them in the freezer then grab and go. Nuke them for 45 seconds and enjoy.

When I prep both these recipes for our camp trips. I will load them into the cooler frozen. They will thaw out. I usually put a couple of each in ten foil to heat up over the fire or you can put then in a sauté pan and heat on your camp stove.

Egg & Sausage Burrito

1 package of Sausage. I use Bass Farm Country pork sausage.
12 medium eggs
Garlic powder
1 1lb package of Fiesta Blend cheese
10 pack of flour tortillas

Preheat a medium saute pan over medium-high heat and cook sausage until it is done. Add garlic power.

Drain sausage on paper towels while you cook your eggs. Retain enough grease to scramble your eggs

Remove from heat and add the sausage to eggs and mix well.

To assemble, take spoon full of the sausage & egg mixture and place it in the middle of a flour tortilla. Sprinkle some fiesta cheese on top and then fold into a burrito.


Wrap them individually with saran wrap and place in the freezer.

To heat up, place a frozen burrito still wrapped with saran wrap in the microwave for 45 sec. Be careful when you unwrap it, it will be HOT. If the burrito is thawed, then heat up for approx. 30 seconds in the microwave or throw on in a pan and cook over med. heat flipping it a couple of times.

Ham & Cheese McMuffin

1 package of English Muffins
1/2 lb of Black forest Ham deli sliced
Sliced American Cheese (Switch it up some and try Cheddar or provalone)
6 pre-cooked eggs.

First start with cooking your eggs. Pre-heat your oven to 375. I used medium sized ramekins. Spray each ramekin with cooking spray. Break 1 egg into each ramekin. Use a dash of salt and pepper. Bake 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove from oven and let them cool. 

Remove the eggs from ramekins and set aside for assembly.

Get the remaining ingredients ready for assembly.

Take a muffin, place 2 slices of ham, then 1 egg and 1 slice of cheese.

Wrap individually with saran wrap and freeze.

To heat up, throw it in the microwave for about 40 seconds and enjoy.

Bacon Jam!!

Ok, Some of you might be scratching your head on this recipe. This is the tastiest thing ever! Throw a spoon full on a burger, cracker or just eat plain by it's self. You will not be disappointed with one.

I found this recipe on Pinterest of course. The original post can be found here. It was very simple to put together and once you put in the crock pot, you leave it and forget about it. Well you can't really forget about it because it makes the whole house smell like a lovely bacon melody. Its a little salty and sweet and so damn good (excuse my french).

The line up for the show

Bacon Jam!!!

• 1-2 lb Bacon chopped
• 2 yellow onions diced
• 3 garlic cloves - peeled and minced or smashed
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

I love using the Bacon ends and pieces because it yields thinker, bigger and more bacon to me. Plus it's a lot cheaper then buying packages of bacon strips. Either way you go, you won't be wrong. 

Chop the bacon and add to the pan. Cook med - high heat until it is almost done. Then transfer to paper towel lined plate to drain. Drain off fat from skillet and reserve a couple tablespoons for onions. 

Dice the onions and garlic and add to skillet. Cook onions until they are translucent; about 6 minutes. 

Add the vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.

Add bacon to mixture and combine. 

Then transfer mixture to a crock pot and cook on low, uncovered for 3 1/2 to 4 hours.

Now transfer to a food processor and pulse until coarsely chopped. Add the Jam to airtight containers or mason jars. Let it cool completely and store in the refrigerator for up to 4 weeks. 

I put this jam on burgers and grill cheese sandwiches. You could grumble some on a salad, spread it on a bagel or toast; what ever you want to. It complements just about any dish.  

If I use this jam for with cheese and crackers, I will heat it up in the microwave for a min or 2. This helps with the spreading. You don't have to do this at all. The taste is wonderful cold or hot! Enjoy! 

Mama's Home Made Pickles

I love...love...LOVE pickles! The last couple of years my cucumbers haven't done so well in the garden so I would head to the farmers market to buy my cucumbers but not this year!! My plants have exploded and I was so happy to be able to make my pickles with the cucumbers I grew in my garden. It just makes me feel good that I know my cucumbers are fresh and organic. No pesticides, just a wonderful home grown vegetable that I didn't waste. Of course I had to give a few away but what I harvested at the end of my gardening season made 6 full jars that I can provide to my family and enjoy myself.

Because we love pickles so much, I do not do the whole canning process. I give a few jars away and they never last for more then a few weeks in the refrigerator. Even without the canning process they will hold in the fridge for 3-6 months easy.

I can't tell how easy this recipe is. To make things real easy I use the Mrs Wages Kosher Dill Pickles and add my own spices. You can usually find this with the Ball Canning supplies at your local Walmart. 

Here's the recipe:

• 1 package of Mr. Wages Kosher Dill Pickles
• Hand full of Fresh dill - For this recipe I only added fresh dill but I usually add fresh garlic cloves as well. You could add some mustard or celery seeds or spice it up with some red pepper flakes as well. I did that for a special batch for my step-father one year who loves spicy foods.  
• Vinegar
• Sugar
• Salt

Mrs Wages Kosher Dill Pickle seasons.

Put your jars and lids in a warm bath on the stove while you prep the cucumbers and pickle seasons. Follow the instructions on the back of the Mrs Wages season packet. When the seasons are ready, pull your jars and lids and dry them on a clean towel. 

Clean your pickles and then cut your them into spears. 

Add any spices before and after you fill the jars with your cucumber spears. Don't over crowd your jars, I like to give my pickles a little wiggle room so that they are nice and seasoned. 

Then ladle the pickle juice into each jar and seal with lids. I mentioned earlier, I rarely do the whole canning process. I stop at this point and let them cool completely before I put them in the refrigerator. They will last for a few months without being canned. I'd love to hear about your pickle recipes. Please comment. Enjoy!

Old Family Favorite

Sausage & Cheese English Muffins

This is a old time favorite in my house. My husband grew up eating these little breakfast muffins and now I am addicted to them. They are so easy to make and freeze very well.

I make them often just to have on hand during the week and are excellent for vacations. If you are like me, I like to make as much prior to a vacation so I don't have to put much thought into the cooking and preparation and can enjoy my family R & R.

This recipe is so simple and only has 5 steps to prepare. On Sundays I make these for the coming week and it takes about 20 minutes to cook, prep and then freeze. The below recipe will make 12 sausage muffins. You can use 2lb of sausage and 1 large Velveeta cheese block to double it.

1 lb Pork Sausage
1 small block of Velveeta Original Cheese
1 package of English muffins
1/2 tsp of garlic powder

Cook the poke sausage in a saute pan, then drain. Preheat your oven to 350 degrees
Cut the Velveeta cheese into cubes and then add to drained sausage and mix till melted
Cut the English muffins in half and place on a baking sheet
Spoon the sausage and cheese mixture evenly over each muffin
Bake for 10 minutes.

You can dive right in and eat a few or let them cool completely before you put them in the freezer. Once frozen, put them in a zip bag for storage and enjoy through the week!

When you need a morning snack, grab one and put it in the microwave for about 40 seconds and enjoy.

Stawberries!!

 

Who doesn't love strawberries? We look forward to picking them every year. Living in the South they are always sweet and juicy!
 
I make strawberry salads, salsa and eat them as they are. My daughter can hardly to wait till we get home from the local farm before she wants to snack on them. My favorite use for strawberries is in salads. They add a just enough sweetness and texture to spice up a salad. In our house salads are with almost every meal. Here is a quick and easy salad I do with strawberries.

• Use any type of salad; I used a spring mix.
• Chop up some strawberries
• Throw in some gorgonzola cheese; any type of crumbly cheese will work. I have used blue cheese crumbles, feta and goat but my favorite is gorgonzola
• Pecans or almonds. The Honey glazed pecans are awesome! I can find them at my Walmart by the nut section in the produce isle.
• I use a strawberry vinaigrette to lightly coat. Any balsamic dressing would work. Enjoy! 

This year I have been seeing dehydrated strawberry recipes all over Pinterest so I decided to take a try at it. I have a dehydrator; serval to say the least but I mainly use them for Venison. I decided to do something different, I used a recipe that called for oven dehydrating at 210 degrees for 4 hours. They are a nice healthy treat; not too chewy or to dry.
 
First you start with a fresh picked strawberries from the garden or from the grocery. Slice them about 1/4 inch; I used a egg slicer to cut mine to make sure I got them all the same size.
 

 

Line your baking sheets with parchment paper and lay the strawberries in a single layer.

 

 

Place them in the over set at 210 degrees for 4 hours. Vent to oven by leaving the door open enough to allow the moisture to escape and turn on your hood fan.
 
I checked my strawberries every hour; you'll want to watch them and you might need to cook them longer than 4 hrs depending on your over and location.
 
This is the strawberries at the halfway mark; 2 hours.
 

 

Once they are dry pull them from the oven and let them cool completely before you store them. I used a mason jar but they can be stored in a Tupperware or zip back. I keep mine in the pantry where there is not too much light. We eat them within a day or so but I would guess they would hold for a week or so if you can make them last that long. :)
 

 

 

Reuse Makes Good Use..

Last year I upgraded my daughter's swimming pool. I'm not one for just throwing stuff away so I took this pool and reused it for my raised garden bed. I had hubby punch some holes in the bottom and then he filled her up with soil.

It is a great use of a old kiddy pool! We planted our first garden with cucumbers, tomatoes, basil, and peppers. With some extra love it took off. We had a great harvest so last year so I decided to expand this year and included a snap pea tee-pee and a did some companion planting with Sunflowers.

We stuck with the same variety of plants included some new ones. We added some Jalapenos and carrots. I can't contain my excitement for the carrots. In my area they are ready for harvest after 90 days and when you start to see the tops poke through the soil. Every now and again, I pull one just to see how big their getting and they are coming along pretty well. This post is to share my garden design. It is what I would call primitive but with a purpose and built with love. Enjoy

Here is my baby pool raised garden bed and the snap pea tee-pee. My little one prefers her snap peas raw so I came across some great designs on Pinterest and fond the tee-pee design. Once it starts to grow and climb, she can sit inside and eat her peas.

It's a perfect reuse don't you think? The carrots are in the front and there is some basil, jalapenos, green peppers and 2 varieties of tomatoes. I had to put one big sunflower right in the center too.

 

This year we also decided to do some companion planting with sunflowers and cucumbers. I planted them along the fence where it is full sun. I did this because I wanted to get a bigger harvest of cucumbers and I love sunflowers. The sunflowers are just starting to bloom. Some of my cucumbers have a mind of their own, I guess I didn't plant them close enough to the sunflower so they started spreading instead of climbing. So I resorted to putting cages on a few of them.

 

 

I did 2 different types of Sunflowers. I can't recall the names but this one is very pretty and so delicate. The other type has about 5-6 blooms on each flower and they are a deeper orange-yellow color with darker leaves.

 

 

Basil...Basil and More Basil!

Every year I must plant Basil in my garden. I don't do a big garden; I actually use a old baby pool to grow what we need. We do a couple verities of Tomatoes, Peppers, Cucumbers and of course Basil.

So each year I end up with lots of basil to harvest. I love Bail, it is great in salads, sauces, soups and I like making my Basil Olive Oil. This lasts me through the winter and then some. Once you make it, just store it in the refrigerator. When you need it, scoop some out onto a plate and let it come to room temperature. It's great for sauces and dipping Italian bread. Just add a little cracked pepper and salt and you'll fall in love! 

Basil Olive Oil

You'll need Basil, Salt, Olive Oil and a glass jar; I use a mason jar. 

Harvest your Basil; or you can buy a bunch at your grocery store. Clean it and lay it out to dry.  

Add a little bit of Salt on the bottom of the jar then add some Basil and Olive oil. Repeat this until the jar is almost full. Then just store it in the refrigerator. Voila...excellent favor source for your salads, soups and sauces!

Corn, Basil and Cucumber Salad

Another  use we do in my house is this corn, Basil and Cucumber salad. It is one of our favorites and it is so simple to make!

3 ears of corn shucked from the cob

1 cucumber sliced and quartered

Fresh Basil...the more the merrier!

Onion (I've used red and yellow onions)

Salt

Pepper

2 TB of Mayonnaise

Mix all ingredients together and enjoy.