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!

Ingredients:

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!!

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

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!

Ingredients:

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

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)
Salt
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

Directions

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

Soft Ginger Cookies

I have been feeling a little nostalgic ever since the cold weather has been coming around. (Just now getting cold in the south, TX) And I have been craving Thanksgiving spice, cinnamon, ginger, nutmeg, oh my!
So I came across this recipe for ginger cookies. I have to admit that I was a little apprehensive using the molasses as it smells like soy sauce lol. But I have to admit it works well with these cookies. These cookies are soft and moist on the inside and crunchy around the edges..mmmm!

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Recipe from: Allrecipes

Pumpkin Cupcakes

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Adapted from Smitten Kitchen

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar2 cups cake flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon
1 teaspoon ground ginger1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour.

Beat in the pumpkin until smooth.

Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. Ice as needed.

White Chocolate Macadamia Nut Cookies

So this post is a little late for my weekly cookie installment...but these were made a week or so ago with the cookie-thon. White chocolate macadamia was requested by quite a few people and voted as their favorite. I suppose the subtle sweetness of the white chocolate and the crunch of the macadamia nut make these a perfect balance of a cookie...and I'm sure in some way, they are kind of healthy. ;-) Anyways, enjoy!

Yield: About 2 dozen cookies (depending on size) *I used a small ice cream scoop and it yielded 3 1/2 dozen. *

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
1 cup packed light brown sugar½ cup white sugar1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts
2 cups white chocolate chips

1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets.

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

Original recipe from: brown eyed baker