Sunday, October 17, 2010

Boo / Franken Berry Krispie Treats

So I stumbled across the original recipe for these sweet treats a few days ago, and just happened to see and end cap FULL of Boo berry and Franken berry cereal and I knew then what my mission would be! ..... Too recreate and test out the recipe I found of course!

This recipe is your standard rice krispie treat recipe just with a little more flare for the Halloween season. The first time I made Rice Krispie treats was from a recipe that my great grandmother had written in her family cook book...only she used the term "oleo" if that shows how old the recipe was! (Oleo just means butter)

Anyways, the original recipe for these treats is from an awesome blogger, Sing for your Supper. Go check it out!


4 Tbl Butter
4 Cups Miniature Marshmallows or 1 10oz bag of Large Marshmallows
3 Cups Franken Berry Cereal
3 Cups Boo Berry Cereal

Melt butter in a large pot, and then add marshmallows to being the melting process.

Meanwhile, mix together in a large bowl, the berry cereals.

Make sure to smooth out all the lumps while melting the marshmallows. Stir constantly to prevent mixture from burning.
Once the marshmallows are fully melted. Pour cereal mixture in with the marshmallows and mix quickly!
Spread mixture into a greased 9x13 pan. Let col for 30 minutes or so, and devour!!

Wednesday, October 13, 2010

Honey Chicken Stir-Fry

Cut up broccoli--just the florets--and put in a microwave safe bowl. Add 1/4 cup water, cover, and microwave for 6 minutes; drain.

Cook chicken in a skillet over medium heat until done.

Add stir-fry sauce, water, honey, and red pepper flakes.

Bring to a boil then add broccoli and 1/4 cup cashews.

Stir together then serve over cooked pasta. Top with remaining cashews.

Original post from: Home of the Lazy Dog

Monday, October 11, 2010

Nutella and Banana Wontons

So I found this recipe while stumbling through random pages on the internet, trying to find new recipes. We already had Nutella and bananas so all I had to do was run to the store for some won-ton wrappers. In the original recipe, the pictures dictate a circular slice of banana, but I could not get the won-ton to seal shut with using such a large piece. Anyways, whatever the amount of filling, this dessert is so easy and absolutely delicious!


1 package (12 Oz. Package) wonton wrappers, thawed
2 cups Canola Oil or Peanut Oil
1 jar (13 Oz. Jar) Nutella hazelnut spread
2 whole bananas, sliced thinly (you should be able to get 24 pieces/per banana
1 whole egg, beaten
4 Tablespoons cinnamon sugar (3 tablespoons sugar + 1 tablespoon cinnamon) or powdered sugar

First step, put a dollop of Nutella in the middle of the won-ton. (I put Nutella in a plastic zip lock bag and cut off the corner, for a make shift piping bag) Then nestle your sliced banana on top of the Nutella dollop.

Now take your beaten egg, and brush a thin layer around 2 sides of the won-ton.

Fold the oposite side of the won-ton (that does not have the egg glue on it) over on the "glue" side. Press and seal, make sure there aren't any openings.

Now pre-heat your oil to a medium temperature on your stove top. I used about a 5 heat. Gently place the won-tons in the hot oil and flip after about 5-10 seconds. You only want to let the won-ton get a light golden brown.

Place the finished won-tons on a plate with paper towels lined to absorb the grease. You want to sprinkle either the cinnamon & sugar or powdered sugar over the won-tons as soon as they are removed from the heat, to allow the toppings to stick to the won-ton.

Let them cool just a bit and enjoy!

Original post from: Savory Sweet Life

Sunday, October 10, 2010

Shredded Chicken Enchiladas

Now I have made enchiladas before, but these are just fantastic! Adding the 2 different flavors of cheese makes the world of a difference with the flavor. This recipe is a quick and easy fix, and so delicious.

2 tsp garlic, minced
1 can (1 1/2 cups) enchilada sauce (I use Mild)
ground black pepper
3 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
3 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas


Preheat oven to 425 degrees.

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Once cooled, shred the chicken.

Pour 1/2 of the enchilada sauce on the bottom of the casserole dish.

Hold your tortilla in one hand and fill the tortilla with a layer of cheese mixture and a layer of shredded chicken, careful not to fill too full. Wrap up the tortilla and place seam side down into the casserole dish. Repeat this process.

Sprinkle the remaining cheese and cilantro over the completed enchiladas.

Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly. Let cool and enjoy!!

Original recipe from: A Sweet Pea Chef