Peanut Butter Cheerios Treats
6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips
Prep a 9×13 pan by greasing it with butter.
In a pot over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess.
Turn the heat off and add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated.
Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly.
Let cool and cut into squares. These taste best if served the same day.
Yield: 12 servings
Prep Time: 30 min
Cook Time: 15 min
For the salted caramel:
1 cup sugar
6 Tablespoons unsalted butter, at room temperature and cubed
1/2 cup heavy cream, at room temperature
2 1/2 teaspoons sea salt
For the banana pudding:
4 cups whole milk
1 (3.4-ounce) box instant vanilla pudding
1 (3.4-ounce) box instant banana pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup cold heavy cream
6 large bananas, sliced
Nilla Wafers or shortbread cookies (See Kelly’s Notes)
Make the salted caramel:
Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes.
Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. (It will bubble vigorously.) Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding.
Make the banana pudding:
In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes.
In a separate medium bowl, stir together the cream cheese and condensed milk.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high speed until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Stir the cream cheese mixture into the pudding until well combined. Refrigerate the pudding until ready to serve.
When ready to serve, place a layer of Nilla Wafers on the bottom of your serving dish, and then top the wafers with a layer of the pudding, followed by a layer of sliced bananas and a drizzle of the salted caramel sauce. Repeat the layers as needed. (See Kelly’s Notes.)
The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins.
When making caramel, it’s really important to use a heavy-bottomed saucepan and to never turn your back on the sugar. It can change from amber to black in a second!
This recipe will yield about 1 cup of caramel. Use a portion of it with the pudding and save the rest, stored in an airtight container in the fridge, for sundaes … or for eating by the spoonful.
PTT: I bet if you grilled the shrimp, they would be really good, too!
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Cream Cheese Coffee Cake
For the filling:
For the cake:
For the streusel topping:
For the glaze:
Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.
Starbucks Lemon Loaf
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.
Tip: Lightly grease your serving tray with cooking spray or coconut oil before serving so the shots don’t stick and break when people try to pick them up by the cherry stem.
Yield: Makes about 15 sliders
1 pound crabmeat (I used Bumble Bee fancy lump crabmeat)
1/2 red bell pepper, small diced
5 scallions, finely sliced
2 garlic cloves, minced
1/2 lemon, juiced
1/2 cup finely crushed crackers or panko breadcrumbs
1/4 cup mayonnaise
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon dry ground mustard
1 teaspoon onion powder
1 teaspoon salt
Dash cayenne pepper
For Cooking & Serving:
15 slider buns or halved dinner rolls
1/2 cup spinach, arugula or sprouts for topping
1/2 cup mayonnaise
1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
1 1/2 Tbsp. chili sauce, such as Sriracha
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with mayo and greens, and serve.
Pear, Walnut, and Ricotta Crostini
Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.