Snow Covered Cereal Drops-12 Days of Christmas Treats

Well yesterday, life outside of blogging happened and the recipe I was going to post was a disaster, so I missed a day.  I will still post 12 treats, however.

Today’s treat makes use of dabs of cereal that you might have on hand.  I used Cheerios, Kix, Peanut Butter Captain Crunch and Rice Krispies.  You can use 4 cups of any cereal you want, but flaked cereals do not work that well in this recipe.  If you like nuts, 1 cup coarsely chopped nuts can be added.

This is quick and easy, the hardest part being stirring the candy coating until smooth.  The drops will keep for several days tightly covered.

Snow Covered Cereal Drops
1 c. Rice Krispies
1 c. Kix
1 c. Multigrain Cheerios Dark Chocolate Crunch
1 c. Peanut Butter Captain Crunch
1 c. mini marshmallows
1 c. coarsely chopped nuts (opt.)
1 pkg. (20-24 oz.) White Candy Coating

Combine cereals, marshmallows and nuts, if using, in a large bowl.  Melt the candy coating in the microwave or on the stovetop following the package directions.  Make sure that the coating is smooth.  Stir the cereal and marshmallows into the coating.  Drop by tablespoonsful  onto wax paper.  Let set until firm.  Makes about 60 drops.

Special K Chocolatey Delights Treats-12 Days of Chritmas Treats

 Occasionally I like to stroll the cereal aisle at the grocery store and see if there is any cereal there that can be made into a sweet.  When I found Kellogg's Special K Chocolatey Delight, I knew that it just begged to be made into something sweet.  What easier thing to do than to use the good ole standby Rice Krispie Treat recipe and use the Special K instead.

It is best to use fresh marshmallows.  I buy mine at Dollar Tree.  The marshmallows and butter can be melted in a pan on the stovetop or in the microwave.  I did mine in a pan on the stovetop.  The chocolate pieces in the cereal will melt slightly, so mix quickly when you add the hot marshmallow mixture to the cereal.

For a variation add 1/2 c. coarsely chopped nuts.

These are slightly softer than Rice Krispie Treats.

Special K Chocolately Delights Treats
1 box (13.1 oz.) Kellogg's Special K Chocolately Delights Cereal
1/4 c. butter
1 (10 oz.) pkg. fresh marshmallows, regular or mini

Pour cereal into a large bowl and crush slightly with your hands.  Set aside.  Line a 9x13-inch baking pan with foil and spray with non-stick spray.  Set aside.  Place butter in a large pan and melt on the stovetop.  Add marshmallows and cook and stir until they are completely melted.  Pour over cereal in bowl and  mix quickly until cereal is well coated.  Pour into prepared pan and spread evenly.  Let cool and cut into bars.  About 24 bars.

S’mores Bars-Secret Recipe Club

The PinterTest Kitchen was my assigned blog for this month’s Secret Recipe Club.  This is a collaborative blog hosted by Sharon Boyer and her two daughters Allison and Jessica.  They started this blog in 2012 with the idea of trying out recipes that they found on Pinterest and reviewing the recipes as to whether or not the results were successful.  They have also posted many of their family favorite recipes.

Sharon likes to bake so there are many cookies recipes on the blog which pleased me no end, cookie lover that I am.  I made Banana Oatmeal and White Chocolate Pudding Snickerdoodle Cookies and recommend that you try them  both.

They also have more savory recipes on the blog such as Best Barbecued Meatballs, Garlic Brussels Sprouts, Pepperoni Pizza Pasta Bake and Bacon and Cheese Stuffed Pretzel  Buns which are all on my list to make soon.  There is also a recipe for Homemade Chili Powder that I am going to try when I am out of my current bottle of chili powder.

I chose to post Quick and Easy S’mores Bars today because they were delicious, and  this is a really great recipe to have in the files for this time of year.  This recipe really is quick, easy and contains ingredients that people have in their pantry most of the time.  You can whip this together in 15 minutes if you have unexpected guests.  Stick it in the fridge for another 15 or 20 minutes and you are good to go. The recipe also lends itself to lots of creative variations as you can easily swap out the milk chocolate chips with other flavors.  I am going to try the recipe with cinnamon graham crackers and white chocolate chips or butterscotch chips soon.

I changed nothing about the recipe, but I did line my baking pan with foil.  I broke the graham crackers into 15 squares.   When the bars had cooled, I removed the bars from the pan, flipped them upside down onto a cookie sheet and cut the graham cracker squares apart with a knife dipped in hot water to make 30 one by two inch bars.  These are very rich so smaller is OK, I think.  Make these bars, you definitely won’t be sorry.

Quick and Easy S’mores Barss
from PinterTest Kitchen
7 1/2 whole graham crackers
2 c. mini marshmallows
1 c. milk chocolate chips
1/2 c. melted butter
1/2 c, brown sugar

Line a 9x13-inch pan with foil.  Break graham crackers into squares and lay into prepare pan.  Sprinkle marshmallows over graham crackers.  Sprinkle chips over marshmallows.  Place butter in a two-cup glass measuring cup and melt in microwave.  Stir in brown sugar and mix well.  Pour evenly over the mixture in baking pan.  Bake at 350 degrees for 8 to 10 minutes until lightly browned.  Let cool completely.  Turn bars out upside down on a cookie sheet.  Remove foil and cut squares apart with a knife dipped in hot water.  Turn right side up.  Makes 30 one by two-inch bars if you cut them apart or 15 two-inch squares if you don’t.

You can find information here about joining Secret Recipe Club.

An InLinkz Link-up

Cornflake Marshmallow Cookies-Secret Recipe Club

Every month I look forward to getting the email with my blog assignment for Secret Recipe Club.  It means that I can go and secretly check out someone’s blog, choose some terrific recipes to try and post one here on Reveal Day.

My assignment this month was Sarah's Kitchen.  Sarah is a gal from Kent, England who now lives in Texas.  She became an American citizen in 2010.  Sarah has been blogging since 2008 so there were lots of wonderful recipes to choose from

Since we are great fans of cubed steak, I had to make Steak Fingers.  I made them with both beef and pork cubed steak, and we like them very much.

Always looking for new potato recipes, I found Fresno Potatoes and Greek Lemon Potatoes.  I also found No Knead Bread, Processor Danish Pastries, and Sweet Corn Tamale Cakes.  All of these recipes have something in common, and that is that they require baking in an oven.  Unfortunately, we have hade 100+ degree heat for some time now, and I certainly didn’t want to use the oven, so I won’t be making these until the heat cools down.

However, even though it is hot, the Cornflake Marshmallow Cookie recipe kept calling my name, and I finally succumbed even though it, too, requires the use of the oven.  I decided that I could make the Cornflake Crunch early in the day and bake the actual cookies late in the evening, which is what I did.

I had about 1 1/2 c. more Cornflake Crunch than I needed for the cookies.  It was very good just to munch on, but I have an idea to use it up which I will post later.  I was a little concerned about the amount of salt called for in the cookie part of the recipe so I reduced it to 3/4 t.

I used a 1/4 c. ice cream scoop to form my cookies so they were probably a bit smaller than Sarah’s cookies as she used 1/3 c. for each one.  I formed all my cookies and put them on a parchment-lined baking sheet and put that in the fridge to chill.  I put 4 cookies at a time on another parchment-lined baking sheet to bake.  The cookies spread a lot, so more than 4 cookies spread into each other.

It may have been my oven, but 375 degrees was too high, and the first pan of cookies burned.  I reduced the heat to 350 degrees, baked the cookies for 15 minutes and they came out perfect.  The cookies do need to sit a bit before they are removed from the pan.  I just very carefully slid the parchment paper with the cookies onto a counter, lined my baking sheet with a new piece of parchment paper and continued baking.  These are very BIG crispy, crunchy somewhat delicate cookies.  I suggest that they be served with a napkin to catch the crumbs.  They will certainly satisfy any cookie cravings you mightbe  having.

Go visit Sarah’s blog and find yourself some great recipes.

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Cornflake Marshmallow Cookies
From Sarah’s Kitchen
Cornflake Crunch
5 c. corn flakes
1/2 c. dry milk powder
3 T. sugar
1 t. salt
9 T. butter, melted

Cookies
1 c. butter (2 cubes), softened
1 1/4 c. sugar
2/3 c. light brown sugar, firmly packed
1 egg
1/2 t. vanilla extract
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
3/4 to 1 1/2 t. salt (you choose)
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1 1/4 c. mini marshmallows

To make the Cornflake Crunch, place cornflakes in a large mixing bowl and crush well with you hands. Add the milk powder, sugar and salt.  Pour in the butter and stir until well blended. Spread mixture onto a parchment paper-lined baking sheet.  Bake at 275 degrees for 20 minutes.  Remove from oven and let cool.  Then break up with your hands.

To make the cookies, put butter and sugars in the bowl of a stand mixer.  Cream together for 2 minutes.  Add eggs and vanilla and beat for 8 minutes  Combine flour, baking powder, baking soda and salt.  Stir to blend.  Reduce mixer speed to low and add dry ingredients, mixing just until combined.  Remove bowl from mixer and stir in Cornflake Crunch, chocolate chips and marshmallows with a spoon or spatula.

Line a baking sheet with parchment paper.  Scoop 1/4 to 1/3 c. mounds onto the baking sheet.  Cover with cling wrap and refrigerate for 1 hour.

Heat oven to 350-375 degrees.  Remove 4 cookie mounds from fridge and place on a parchment paper-lined baking sheet.  Bake for 15 to 18 minutes.  Let cool for at least  5 minutes before removing from baking sheet or carefully slide parchment paper onto a counter, cut a new piece of parchment paper and continue baking.

The cookies will be big-5 or 6 inches in diameter.  They are somewhat delicate so handle carefully.  Makes about 18 cookies.

You can find all the details about joining in the fun of Secret Recipe Club here.

An InLinkz Link-up

Cinnamon Chex Marshmallow Drops-12 Days of Easy Sweets 2014

12 DAYS OF EASY SWEETS 2014

When I first saw Cinnamon Chex at the supermarket, I just knew that they would make a great ingredient in a cookie so I purchased a box.

Now I love to make no-bake cookies.  They are usually very quick and easy so I can get a sweet into my mouth in the shortest possible time if I am having a craving.  I decided to use the Chex instead of graham crackers in a favorite recipe.  This is a cross between a cookie and a candy and is for all the cinnamon lovers out there. but watch out, these are quite addictive. If you don't eat them all, they are a great gift.

Cinnamon Chex Marshmallow Drops
3/4 cup butter or margarine (I always use butter)
1 cup sugar
2 eggs, beaten
1 t. vanilla
1/2 t. cinnamon
2 cups crushed Cinnamon Chex cereal (about 3 3/4 c. uncrushed), crush to consistency of crushed graham crackers
1/2 cup sweetened flaked coconut
2 1/2 cups miniature marshmallows
1/2 c. chopped nuts (optional)

Combine butter, sugar, and eggs in a medium saucepan. Cook to a rolling boil, stirring constantly remove from heat and allow mixture to cool 15 to 20 minutes. Add the vanilla, cinnamon, crushed Cinnamon Chex cereal, coconut, marshmallows, and nuts, if using. Stir until  well  blended.  Using two teaspoons, quickly drop by heaping teaspoonsful onto waxed paper or foil. Let stand until set, about 20 to 30 minutes.  Makes about 45.

Gooey Peanut Butter Smore Brownies-12 Weeks of Christmas Treats

Last week marshmallows played a supporting role in the Marshmallow Blondes.  Now they are moving front and center for Gooey Peanut Butter Smore Brownies for week 2 of 12 Weeks of Christmas Sweets hosted by Brenda over at Meal Planning Magic.

This bar cookie is composed of peanut butter, chocolate brownies, marshmallows, graham crackers, chocolate chips and marshmallows.  What more could one ask?

I make a double batch of brownie batter from my Homemade Brownie Mix, but a commercial mix or a from-scratch brownie recipe for a 9x13-inch pan can also be used.

This is a tall and rich cookie so I cut them small.  The cookie needs to cool completely and are best cut with a sharp knife that has been dipped in hot water.  It may be necessary to dip the knife several times when cutting the cookies.

These make a nice gift when baked in a new pan, and the pan with brownies wrapped and given as a gift.

I adapted these from a recipe I found on a Western Family Marshmallow package.

Gooey Peanut Butter Smore Brownies
1/3 c. butter, softened
1/2 c. peanut butter
1/2 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
1 c. flour
1 t. baking powder
1 box brownie mix with ingredients to make brownies
2 graham cracker squares
1/2 c. chocolate chips
3 c. miniature marshmallow
1 c. chopped peanuts, optional

In a large mixing bowl, combine butter, peanut butter, brown sugar and granulated sugar.  Beat well.  Add eggs and vanilla and mix until light and fluffy.  Combine flour and baking powder in a small bowl.  Mix well and add to wet ingredients.  Stir until well blended.  The mixture will be somewhat stiff.  Spread mixture in a 9x13-inch foil-lined baking pan.  Set aside.  Prepare brownies mix according to package directions.  Evenly spread brownie mixture on top of peanut butter mixture.  Lightly swirl the two mixtures together.  Coarsely break graham crackers and scatter over the top.  Bake at 350 degrees for 50 to 55 minutes until a toothpick inserted in the center comes out clean.  Remove from oven.  Scatter chocolate chips over the top, then cover with marshmallows until evenly covered.  Sprinkle peanuts over if using.  Return to oven and bake 7 to 10 minutes more until marshmallows are lightly browned.  Remove pan to a rack and let cool.  Lift brownies from pan and cut with a knife that has been dipped in hot water.  It may be necessary to clean and dip the knife several times.  These are very tall and rich, so I cut them small, about 1 1/2-2-inch squares.  Makes about 36.

I am linking up to 12 Weeks of Christmas Treats.  Click on over for a great Peppermint Treat Roundup.

Chocolate Magic Marshmallow Buns-Dessert Challenge

It is a New Year and a new series of Dessert Challenges at Lady Behind the Curtain.  Sheryl hosts this challenge, and each month she picks two ingredients that must be included in a new dessert recipe you post.  This month’s ingredients are cocoa mix and marshmallows
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Since I am on my self-imposed Eat from the Pantry Challenge, I looked around to see what I had on hand to include in a recipe.  I had the cocoa mix and the marshmallows.  After thinking about it, I remembered a recipe that was a winner in a Pillsbury Bake-Off many years ago.  It involved wrapping crescent rolls around marshmallows and baking them.  Today there are variations of that recipe all over the internet
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I wondered if, instead of dipping the marshmallows in melted butter and rolling them in a sugar/cinnamon mixture, I could borrow a technique from my Nutty Marshmallow recipe and dip the marshmallows in hot milk and roll them in the hot cocoa mix.  I figured that it couldn’t hurt to give it a try.

One caution, the crescent rolls must be very tightly sealed or the marshmallow will leak out while the buns are baking.  For easy clean-up, line your baking sheet with foil or parchment paper.  Some recipes have the buns baked in muffin cups.  If you do this, I would grease the muffin cups very thoroughly
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Since there are only two of use, I used one can of crescent rolls.  The recipe can easily be doubled, but it is not necessary to double the amount of milk.

The buns are best served warm, so if there are leftovers, I suggest reheating them in a microwave for about 15 seconds.

Chocolate Magic Marshmallow Buns
1/2 c. milk
1 can crescent rolls
8 marshmallows
1 envelope hot cocoa drink mix
toothpicks
1/3 . powdered sugar, sifted or put through a sieve

Place milk in a small saucepan and heat over medium heat until hot.  Meanwhile open can and separate crescent rolls into wedges.  Place wedges on a foil or parchment-lined baking sheet.  Open envelope of cocoa mix and pour mix into a shallow pan.  Using a toothpick, dip a marshmallow into the hot milk.  You may have to tip the saucepan a bit to cover the marshmallow.  Roll marshmallow in the cocoa mix.  Place marshmallow on the wide end of crescent roll wedge.  Roll wedge around the marshmallow and bring sides together to seal tightly.  Repeat for remaining marshmallows and crescent roll wedges.  Bake at 375 degrees until lightly browned, about 10 minutes.  While buns are baking make the glaze by combining powdered sugar, any cocoa mix leftover from rolling the marshmallows and 1 T. of the milk the marshmallows were dipped in.  Mix until well combined.  Remove buns from oven and let cool slightly.  Brush buns with the glaze.  Serve warm.  Makes 8.  Store any leftover buns tightly covered.  Buns may be reheated for 15 seconds in the microwave.  Enjoy!

Check out the links below to see what other bloggers have made with cocoa mix and marshmallows.  If you would like to join in the fun of Dessert Challenge next month, you can find all out the information at Sheryl's Dessert Challenge page.

Chocolate Graham Marshmallow Drops

 

This is my favorite no-bake cookie/candy/confection whatever you want to call it.  I must confess that I posted the non-chocolate version last year as part of 12 Weeks of Christmas Treats 2011.

In that post I said to make a chocolate version simply use chocolate graham crackers.  That certainly works.  However chocolate graham crackers are not that easy to find in my area any more; and if found, are usually the brand names ones which are more expensive.

When chocolate and marshmallows were the ingredients for December’s Improv Challenge, hosted by Kristen from Frugal Antics of a Harried Homemaker, I decided to develop a chocolate version using regular graham crackers and cocoa.  So today, I present Chocolate Graham Marshmallow Drops.

As I said in my original post the recipe came from Better Homes and Gardens magazine many, many years ago, and I have never seen it anyway else since.

I takes about six double graham crackers to make the 1 1/4 cups.  Be sure that the eggs are at room temperature.  Place them in a bowl of warm water for 10-15 minutes if you did not remember to remove them from the refrigerator.

Chocolate Graham Marshmallow Drops
adapted from Better Homes and Gardens magazine
1/2 c. butter or margarine
1 c. sugar
2 T. cocoa
2 well beaten eggs
1 t. vanilla
1 1/4 c. graham cracker crumbs
2 c. mini Marshmallows
1/2 c. chopped walnuts
1/2 c. flaked coconut

In heavy saucepan, melt butter.  Stir in sugar and cocoa and mix until well combines.  Remove from heat.  Add well beaten eggs slowly, stirring constantly.      Return to heat; cook and stir over medium heat till mixture is thickened and bubbly.  Remove from heat; let stand 25 minutes at room temperature, stirring once or twice.  Add vanilla and stir.  Add graham cracker crumbs and mix well.  Blend in marshmallows, nuts, and coconut.  Drop from teaspoon onto waxed paper.  Let set.  Makes 3 1/2 doz.

January's Improv Challenge is bananas and nutmeg.  If you would like to join in next year for this fun link up, you can get all the details on Kristen's Improve Page.  You are not committed to participate every month.

Linking to Improv Challenge

Ingredient Spotlight-Cran/Ras/Pineapple Squares

Today the Ingredient Spotlight over at Eat at Home is sweetened condensed milk.

One of the things I like best about making my own sweetened condensed milk is that I can freeze it in just the amounts needed for a particular recipe and not have to figure out what to do with the leftovers from an opened can.

For this recipe, I did make the milk with half sugar and half Splenda and left out the butter.

This recipe makes a great light summer dessert with a taste of fall coming from the cranberries. Although it must be made ahead, it is very easy to put together.  If I remember to do it, I put the can of cranberry sauce in the freezer for several hours before I start to make this.  It helps make the gelatin set up faster.

You can use a graham cracker or vanilla wafer crust.  I used vanilla wafers as I had them left from making the Peanut Butter Banana Cream Squares.  The crust may be baked at 375 degrees for 8 to 10 minutes until lightly browned then cooled, or it can simply be chilled for 30 minutes which is great to do when the weather is hot.

The marshmallow/milk mixture stabilizes the whipped cream so the topping will stand up for several days.  This combo could be used on other desserts calling for whipped cream topping.

I adapted this recipe from a pie recipe  I found in a Nov./Dec. 2007 issue of Simple & Delicious magazine.

Cran/Ras/Pineapple Squares
1 1/2 c. graham cracker crumbs (about 24 squares)
1/4 c. sugar
1/3 c. melted butter
OR
1 1/2 c. vanilla wafer crumbs (about 30-36 wafers)
1/4 c. melted butter
1 can (8 oz.) unsweetened crushed pineapple, drained
1 small pkg. raspberry gelatin, regular or sugar-free
1 can whole-berry cranberry sauce
2 c. miniature marshmallows
1/4 c. sweetened condensed milk
1/2 t. vanilla extract
1 c. heavy whipping cream, whipped

In a mixing bowl combine either the graham cracker crumbs or the vanilla wafer crumbs with the other crust ingredients and mix well.  Press into a foil-lined 8-in. square baking pan.  Either bake at 375 degrees for 8 to 10 minutes and let cool or place in fridge and chill for 30 minutes before filling.  Meanwhile, pour pineapple into a sieve placed over a glass measuring cup.  Let drain 10 to 15 minutes.  Set pineapple aside.  Add enough water to pineapple juice to make 1 c.  Place cup in microwave and heat to boiling, about 3 to 4 minutes.  Pour juice/water mixture into a mixing bowl.  Add gelatin and stir until dissolved.  Add cranberry sauce and mix until well blended.  The mixture will be lumpy because of the cranberries.  Add pineapple. Refrigerate until partially set.  Pour into prepared crust.  Refrigerate until completely set.  When gelatin is almost set, make the topping.  Combine marshmallows and sweetened condensed milk in a heavy saucepan.  Cook and stir over medium-low heat until marshmallows are melted.  Remove from heat and stir in vanilla.  Transfer mixture to a large mixing bowl, cover and let stand until at room temperature.  Meanwhile whip the cream.  Mix a third of the whipped cream into the marshmallow/milk mixture.  (Mixture will be stringy at first.)  Fold in the remaining whipped cream.  Spread over gelatin layer.  Refrigerate until set.  Using the foil, lift dessert from pan.  Cut into squares.  Makes 9 servings.  This will keep well for several days.

Linking to:  Ingredient Spotlight