rice krispie squares

I'm sure everyone has made these before The Original recipe, but here's an easier way and without the mess, made in the microwave.
1/4 cup butter
1 pkg(about 40) regular marshmallows or 5 cups miniature
1/2 tspvanilla extract (optional)
6 cups RICE KRISPIES* cereal
In a large microwave safe bowl, heat Butter and marshmallows at HIGH for 3 minutes,

stirring after 2 minutes. Stir in vanilla.

Stir in KELLOGG'S* RICE KRISPIES* cereal until well coated.

Using lightly buttered spatula, press into buttered 3.5 L (13 x 9") pan.

Allow mixture to cool slightly. Cut into bars.

Comments

Mustard Pickles

Mustard Pickles The recipe is an old Prince Edward Island favourite 4 cups diced onions 8 cucumbers 1 medium cauliflower 2 medium sweet red peppers (diced) 3 1/2 cups sugar 1/2 cup flour 1 1/2 teaspoons turmeric 3 Tablespoons dry mustard 1 teaspoon ginger 2 1/2 cups vinegar Peel and cut onions into medium sized pieces. Peel cucumbers, remove seeds and centres. Cut to desired size. If cucumbers are green and not too ripe, skin may be left on. Separate cauliflower into small flowerets. Dice red peppers. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water. Add a pinch of alum and let stand overnight (or for 8 hours). Then Drain vegetables and prepare sauce. in a large bowl mix sauce dry ingredients together until there are no lumps in a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring co...

TRADITIONAL SCOTCH COOKIES

TRADITIONAL SCOTCH COOKIES 1/2 cup cornstarch. 1 cup flour. 1/2 cup icing sugar. 3/4 cup butter, softened. Sift together cornstarch, icing sugar and flour. With large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle. Roll dough to 1/4 inch thickness; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or Icing, if desired. Bake in 300°F (150°C) oven 10-15 minutes or until edges are lightly browned. Remove and cool completely on wire rack. Store in tightly covered container. Yield: About 2 dozen cookies.

Butter Tarts

Butter Tart Filling:Use your favourite pastry recipe for the shells or cheat like I do and buy the frozen tart shells 1-cup packed brown sugar 1/2-cup corn syrup 6-tbsp butter 2-beaten eggs 2-tsp vanilla 1/4-tsp salt 2-tsp vinegar 1-cup raisins Combine brown sugar, corn syrup, and butterAdd eggs, vanilla, salt, vinegar, and raisinsMix well Fill the pastry shells no more than 2/3 full Bake at 425* for 15-20 minutes

Island Kitchen Party

Search This Blog