What kid doesn't love Rice Krispies, here are some wonderful treats using this favorite cereal.
KELLOGG'S* RICE KRISPIES* Halloween Cats
INGREDIENTS (Nutrition)
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)
DIRECTIONS
1. In large microwave safe bowl, melt margarine and marshmallows on HIGH for about 2 minutes, stirring after 1 minute. Stir mixture until smooth.
2. Add vanilla and KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated. Allow to cool.
3. Shape half cups of mixture into balls. Best if served same day.
FOOTNOTES
* Stove Top Method:
* Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Follow steps 2 and 3 above.
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
This is from the AllRecipes.com website
KELLOGG'S* RICE KRISPIES* Witch's Hat
KELLOGG'S* RICE KRISPIES*
INGREDIENTS (Nutrition)DIRECTIONS
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)
* 1 cup chocolate chips
* Orange tinted coconut
* Candy corn
* Jellied orange slices
* Prepared icing
1. In large microwave safe bowl, melt margarine, one cup of chocolate chips, and marshmallows on HIGH for about 2 minutes, stirring after 1 minute.
2. Stir vanilla into mixture until smooth. Add KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated.
3. To form the brim of the witch's hat, pour two cups of the mixture into a 15 cm circle and press to flatten. Place on a 12.5 cm cardboard base. Form the remaining mixture into the pointy part of the hat, 10 cm wide at the base and 15 cm tall. Place crown on brim, securing with toothpicks. Sprinkle brim with orange tinted coconut, and decorate crown with jellied oranges sliced lengthwise in two and candy corn, secured with prepared icing.
FOOTNOTES
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
Pin It
Thursday, October 23, 2008
Wednesday, October 22, 2008
Goodies Galore
Some more ghostly recipes....
Dracula's Eyes
1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing
In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth. Dip balls, one at a time, into coating, letting excess drip off. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. ) Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black gel, you can make the eyes "look" in different directions.)
Spooktacular Chocolate Cupcakes
Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 3/4 cup shortening
* 3/4 cup buttermilk or sour milk*
* 3/4 cup water
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM FILLING(recipe follows)
* Assorted candies(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.
PEANUT BUTTER CREAM FILLING
2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.
Graveyard Cupcakes
Tombstones:
12 oval sandwich cookies
1 (.68-ounce) tube red or black writing gel
Trees:
6 black licorice twists
Cupcakes:
12 unfrosted cupcakes, homemade or purchased
1 (16-ounce) container vanilla frosting
Green food coloring
12 candy pumpkins (similar to candy corn)
1. For tombstones: Cut 1/3 off each cookie; pipe "RIP" (Rest in Peace) on large pieces with writing gel; set aside.
2. For trees: Cut each licorice twist in half crosswise. Starting at cut end, cut 6 to 8 "branches" to about halfway down twist; set aside.
3. Tint frosting to desired shade of green. Frost cupcakes. Insert tombstone in center, tree behind and a candy pumpkin in front.
Serves 12. Pin It
Dracula's Eyes
1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing
In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth. Dip balls, one at a time, into coating, letting excess drip off. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. ) Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black gel, you can make the eyes "look" in different directions.)
Spooktacular Chocolate Cupcakes
Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 3/4 cup shortening
* 3/4 cup buttermilk or sour milk*
* 3/4 cup water
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM FILLING(recipe follows)
* Assorted candies(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.
PEANUT BUTTER CREAM FILLING
2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.
Graveyard Cupcakes
Tombstones:
12 oval sandwich cookies
1 (.68-ounce) tube red or black writing gel
Trees:
6 black licorice twists
Cupcakes:
12 unfrosted cupcakes, homemade or purchased
1 (16-ounce) container vanilla frosting
Green food coloring
12 candy pumpkins (similar to candy corn)
1. For tombstones: Cut 1/3 off each cookie; pipe "RIP" (Rest in Peace) on large pieces with writing gel; set aside.
2. For trees: Cut each licorice twist in half crosswise. Starting at cut end, cut 6 to 8 "branches" to about halfway down twist; set aside.
3. Tint frosting to desired shade of green. Frost cupcakes. Insert tombstone in center, tree behind and a candy pumpkin in front.
Serves 12. Pin It
Monday, October 20, 2008
Spider and Scarecrow cupcakes
I think these are simply adorable.Ingredients:
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1.Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2.Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3.Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes. Pin It
Subscribe to:
Posts (Atom)
