Kellogg's Peanut Butter Chocolate Rice Krispies Treats

When Kellogg's reacted to spectacular sales of its Rice Krispies Treats with two new varieties of the popular and addictive snack, TSR got on the case. It seems we've all tasted the original Rice

Krispies Treats. The homemade version is the next homework assignment in Cooking 101, after learning how to boil water. And the Kellogg's store-bought packaged version has been available

to the lazier of us for several years now. This variety, however, puts that whole Reese's "You got your peanut butter in my chocolate" thing to work. The crunchy bar has just a touch of nutty essence that builds nicely on the other familiar flavors. But don't be fooled by that dark "chocolatey" coating on top. It's not actually chocolate, but rather a melt-resistant custom blend of cocoa and uh, stuff, that tastes a lot like chocolate; and that happens to work better for the product from a manufacturing, shipping, and shelf-life aspect. But here in kitchen cloning land, we don't have to worry about those things. So get ready to walk on the wild side, people, as we step up to the microwave and melt some real chocolate chips for topping our cinch of a crunchy clone.

Recipe Ingredient

1 tablespoon margarine

3 tablespoons peanut butter

1/8 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

6 cups Rice Krispies cereal

1 12-ounce bag milk chocolate chips

non-stick cooking spray

1. Combine margarine, peanut butter, and salt in a large saucepan over low heat.

2. When peanut butter and margarine have melted, add marshmallows and vanilla and stir until marshmallows have melted. Remove from heat.

3. Add Rice Krispies and stir until cereal is well coated with the melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the Rice Krispies mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool.

5. Prepare the topping by pouring the chocolate chips into a glass dish. Microwave for 2 minutes on 50 percent power. Stir gently. Microwave for an additional minute on 50 percent power. Stir gently once more until smooth. If the mixture hasn't completely melted, zap it again for another 30 seconds.

6. Use a spatula to spread a thin layer of chocolate over the top of the Rice Krispies mixture. Cool at room temperature (at least 72 degrees), or chill until firm. Slice into 16 bars.

Makes 16 bars.

Kellogg's Cocoa Rice Krispies Treats

It's the Rice Krispies Treat for all you chocolate lovers. By simply replacing regular Rice Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the exact flavor of the product you otherwise have to buy in boxes in the grocery store. This recipe makes

16 of the crunchy brown bars, or the equivalent of two boxes of the real thing.

Recipe Ingredient

3 tablespoons margarine

1/4 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

4 teaspoons cocoa

6 cups Cocoa Krispies cereal

non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.

2. When margarine has melted, add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well. Remove from heat.

3. Add Cocoa Krispies and stir until the cereal is well coated with the melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool. Slice into 16 bars.

Makes 16 bars.

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

Serves 12

Recipe Ingredients

15 chocolate sandwich cookies

1/2 cup dry roasted peanuts

vegetable cooking spray

4 tablespoons butter or margarine

3 quarts chocolate ice cream

(7) 1.8 ounce packages milk chocolate covered peanut butter cups

(1) 8 ounce jar milk chocolate fudge topping

1/4 cup strong brewed coffee

2 tablespoons coffee flavored liqueur

Preparation

Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1

tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce.

HOSTESS TWINKIES

Serving Size : 6
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Margarine
1/2 c Crisco
1 c Sugar
3/4 c Evaporated milk
1 tb Vanilla


-----CAKE-----
3 lg Eggs
3 1/2 ts Baking powder
1 1/2 ts Vanilla
2 c Flour
1 c Milk
1/2 c Butter
1 1/2 c Plus 1/2 cup Sugar
Sugar
1 t Salt

FILLING: Mix recipe together and bake in 13 x 9 pan cut cake into sections and layer with cake, filling and more cake.

Famous Amos Chocolate Chip Cookies

Serving Size : 1

Categories : Desserts Cookies Low-Fat

Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beatin sugars, beating until very creamy. Beat in eggs, then each remainingingredient, except chips and pecans When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie , placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or untilgolden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

El Torito Sweet Corn Cake

Recipe By : El Torito Restaurant, California
Serving Size : 12
Preparation Time :0:30
Categories : Breads Mexican

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

My favorite, and well worth the effort. Masa harina comes in a bag like flour and can be found with the flour in most supermarkets. It's the flour to use for corn tortillas. The recipe doubles easily and turns out well with either of the two methods provided. Ann Weeks, Corona Method two is the moist scoop we usually get at the restaurant. lace butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased8-inch-square baking pan. Cover with foil.

Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
Method 2: Place pan in a larger pan and pour boiling water half way up corncake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corncake pan from water.
Let cooked cake stand at room temperature for few minutes before cuttinginto squares or using a small ice cream scoop to serve.
Makes 10 to 12 small servings. Store leftovers in the refrigerator.

Durkee's Famous Sauce

Serving Size : 16

Categories : Recipe for Sauces Cheese/Eggs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Cold water
4 tablespoons Cornstarch
1/2 cup Plus 2 TB dark vinegar
2 tablespoons Salt
1/2 cup Sugar
1 Whole egg
4 tablespoons French's prepared mustard
4 tablespoons Margarine -- tiny bits

Place all ingredients as listed in blender on high speed until smooth (2 minutes). Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth.Once more put mixture back through blender 30 seconds or till smooth,using high speed. Refrigerate in covered container 24 hours before using.Keep refrigerated 3 months.

Denny's Cheese Soup

Categories: Soups, Cheese
Yield: 4 servings

Recipe's ingredients:
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot -BUT DO NOT LET IT BOIL! . Do not freeze because of the mayo. Use within a week.

Chili's Boneless Buffalo Wings

This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wingswithout the bones or skin. That's because these "wings"are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the sametype of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe.

Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork!

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-6 cups vegetable oil

1/4 cup Crystal or Frank's Louisiana hot sauce

1 tablespoon margarine

On the sidebleu cheese dressing (for dipping) celery sticks recipe

1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.

8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.

9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Serves 2-4 as an appetizer.

Boston Chicken Stuffing

Categories: Dressings, Vegetables
Yield: 8 side dish


Recipe's Ingredients:
10 oz Can sliced carrots; undrain
4 oz Can slices mushrooms;undrain
14 oz Can chicken broth
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350~ about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Boston Chicken Squash

Categories: Vegetables
Yield: 6 servings

Recipe's Ingredients:
2 Butternut squash; halve long, remove seeds
Margarine or butter
Salt
1/2 c Brown sugar; packed
1/2 c Honey
1/2 ts Ground ginger
1 ts Pumpkin pie spices
4 tb Butter or margarine; melted

Preheat oven to 400 . Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut-side up about 10 minutes longer or until browned and soft. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpie pie spice and butter. Beat with electric mixer at med speed until smooth. Return to oven, covered in foil, just to keep warm until time to serve, 325 for 30 minutes. Refrigerate leftovers for about a week or freeze up to 4 months.

BOB "OVEN'S " COLONIAL DRESSING

BOB "OVEN'S " COLONIAL DRESSING


Serving Size : 1

Categories : Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed

Put water and cornstarch into blender on High speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completel before pouring into a refrigerator container. Cap tightly. Kepps for about weeks. Do Not Freeze.

Makes 2 1/2 cups.

Variations:

Creamy Italian Colonial: to one recipe (above) add

1 Tbsp. prepared mustard,

1 Tbsp. light corn syrup,

1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and

1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated.

Makes about 3 cups.
Do Not Freeze.

Catalina Colonial: To one recipe (above) add:

1 cup catsup and

1/2 cup sweet pickle relish.

Makes 3 1/2 cups.

Creamy Onion Dressing: To one recipe (above) stir in:

8 ounce carton onion chip dip.

Makes 3 cups. Do Not Freeze.

Slaw Dressing: To one recipe (above) stir in:

1/2 cup sour cream,

1/2 cup mayonnaise.

Use within one week of preparing.
Makes 3 cups. Do Not Freeze.