Caramel Stuffed Rice Krispie Treats

Thinking about these for Josh's wedding.  But I'm afraid I'll lose the recipe if I don't put it somewhere.

Ingredients

Caramel Filling

• 14 oz caramel kraft bits
• 14 ounces sweetened condensed milk
• 8 Tablespoons butter

Rice Krispy Layer

• 12 Tablespoons butter, halved
• 10 cups Rice Krispies, halved
• 8 cups mini marshmallows, split in half
• Additional 2 cups mini marshmallows for sprinkling

Instructions

1. Line 9 x 13 pan with nonstick foil.

Caramel

1. Microwave the caramel bits, butter and condensed milk until melted and smooth when stirred.

Rice Krispy Treats

1. Microwave 6 T. butter and 4 cups marshmallows just a minute and stir until melted. Stir in cereal and press into pan.
2. Pour on the caramel.
3. Sprinkle on the additional 2 cups marshmallows and pop in freezer for 15 minutes.
4. Use the remaining krispy ingredients and repeat directions.
5. Press this layer on top of the marshmallows and caramel layer and return to the freezer for 15 minutes.
6. Switch to the fridge and let set up for a few hours.
7. Cut into nice big squares!

Street Corn Nachos

Cliss has been making chips with cheese on them. The basic recipe goes as follows:

Chips and Mexican cheese layered  and then sprinkled with the Street Corn seasoning with Lime.

Broil in oven until melted. Eat.

Here is another version of that.

INGREDIENTS

2 tbsp. 

extra-virgin olive oil

3 c. 

frozen corn

Kosher salt

Freshly ground black pepper

1 

jalapeño, seeded and minced

2 tbsp. 

lime juice, divided, plus wedges for serving

1/4 c. 

sour cream

2 tbsp. 

mayonnaise

1 

(9-oz.) package corn tortilla chips

2 1/2 c. 

shredded Monterey Jack

2 tbsp. 

crumbled cotija

2 tbsp. 

freshly chopped cilantro

DIRECTIONS

Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl and wipe the skillet. 

1. Stir in jalapeño and 1 tablespoon lime juice to the corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
2. Layer tortilla chips and Monterey Jack in skillet. Bake until cheese is melty, about 5 minutes. 
3. Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro.

Coconut-Pineapple Cream Cake

I haven't make this one from Jeanette Clark. But I keep looking for it so I can. I am not sure what fresh frozen coconut is, but I'll figure it out at some point. I've started teaching again this past year and my time is much more precious. I pointed right before this several recipes that my friends Cliss and Neal Ercanbrack recommended. I got the recipes from them.

Cake:
1 box lemon supreme cake mix (Duncan Hines)
4 eggs
1/2 cup oil
1 cup 7up
--Combine all ingredients and beat 3 minutes. Bake in a well-greased and floured 9x13 inch pan at 350 degrees for 30-35 minutes. Cool.

Cream Cheese Topping:
1 pkg. cream cheese (8-oz.), softened
1 can frozen coconut milk (12-oz.), thawed
1 box instant vanilla pudding (3-oz.)
-- Whip together all ingredients and spread over cooled cake.
Pineapple topping:
1 can crushed pineapple (16-oz), drained
1 container Cool Whip (8-oz)
1 can fresh frozen coconut or 1 1/3 cups shredded coconut
--Spread pineapple over cream cheese topping. Spread the Cool Whip over pineapple. Sprinkle coconut. Refrigerate.

Chipotle Chicken Copycat Recipe

• • 1/2 medium red onion coarsely chopped (see notes)
  • 3 cloves garlic
  • 2 tablespoons adobo sauce from a small can of Chipotle peppers
  • 2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked, see recipe notes
  • 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano (see notes)
  • Salt and freshly ground black pepper
  • 4 pounds boneless, skinless chicken

  
  

  To make the marinade:

  1. To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. 
  2. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.

  To make the chicken:

  1. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
  2. Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over medium high heat). Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.
  3. Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

  To bake the chicken in the oven:

  1. Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer.
  2. Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

  Recipe Notes

  To make the marinade with dried ancho chiles:

  1. Remove stems and seeds from dried chiles (wearing gloves is recommended). In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes.
  2. Transfer to a medium bowl and add 4 cups (1 quart) water. Microwave on HIGH for 6 minutes. Drain well. Add to the food processor with the other marinade ingredients.

Copy Cat Chickfila Nuggets

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup dill pickle juice
• 1 1/2 cups milk, divided
• 1 cup peanut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon confectioners’ sugar
• Kosher salt and freshly ground black pepper, to taste

FOR THE HONEY MUSTARD

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons freshly squeezed lemon juice
• 
  

DIRECTIONS:

1. To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.
2. In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
3. Heat peanut oil in a large skillet over medium high heat.
4. In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
5. In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
6. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately with honey mustard.

Chicken BBQ tostadas

• 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
• 3 cups cooked and shredded chicken
• 1 1/2 cups of your favorite barbecue sauce, divided
• 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
• 3 green onions, very thinly sliced (optional)

Instructions

1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
4. Bake for 6 to 8 minutes, just until the cheese is melted.
5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.

Raspberry Scones

Needed:

• Scones
• 1 stick (1/2 cup) cold, unsalted butter
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• 1 large lemon, zested
• ¾ cups heavy cream
• ¾ cup frozen raspberries
• Glaze
• ½ large lemon, juiced
• ½ to 1 cup confectioners’ sugar

INSTRUCTIONS

1. Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
3. Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
4. Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
5. Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
6. Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about ¾-inch thick. It should look a bit rough and ragged.
7. Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
8. Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
9. To prepare the glaze, combine lemon juice and ½ cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
10. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.

Neal's Ricotta Scones

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¾ tablespoons sugar
• ½ teaspoon salt
• 5 tablespoons chilled unsalted butter
• ½ cup green onions or scallions, chopped
• 1/4 cup fresh parsley, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1 cup ricotta cheese
• ⅔ cup milk
• 1 egg, beaten with 1 teaspoon water (for egg wash)
• sea salt
• black pepper
• smoked paprika

Preheat oven to 425 degrees.

• Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
• Stir in scallions and fresh herbs. Add ricotta cheese, then add milk and stir until just combined.
• Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
• Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
• Bake for 15-20 minutes or until scones are golden brown.

Cliss's Baked Oatmeal

Ingredients

• 2 cups Simple Truth Organic Rolled Oats
• 1/2 cup Walnut Pieces
• 1/2 - 3/4 cup Brown Sugar (divided, reserve 2 Tablespoons - 1/4 cup for topping. May substitute 100% real maple syrup)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Cinnamon (optional)
• 2 cups Milk
• 2 large Simple Truth Eggs
• 2 teaspoons Vanilla
• 2 Tablespoons Melted Butter
• 1 1/2 cups Fresh Fruit (optional: apples, raspberries, strawberries, blackberries, etc)

Instructions

1. Preheat oven to 350 degrees. In a large bowl, stir together rolled oats, brown sugar, nuts, baking powder, salt, and cinnamon.  Reserve 1/4 cup of brown sugar for the topping. 
2. In another bowl, whisk together milk, eggs, and vanilla. In a small microwave-safe bowl, melt butter in the microwave.
3. Add all ingredients together and place in an 8 or 9-inch baking dish. If you want to add fruit to the baked oatmeal, place it at the bottom of the baking dish. Some of the best fruits to use are -- apples, raspberries, strawberries, blackberries, etc. I would suggest using about 1 1/2 cups of fresh fruit.
4. Sprinkle remaining 1/4 cup of brown sugar all over the top of the oatmeal. This helps to create a sugary crust when it is baked. Bake for 35-45 minutes. Once it is baked, top with fresh berries or your favorite fruits. Serve warm.