Caramel Marshmallow Rice Krispie Squares

12 oz Rice Krispies

1 can sweetened condensed milk

2 large packages mini marshmallows

1 cube butter

1 pkg wrapped caramels (about 10 oz)

 

1. Butter or spray bottom of large cookie sheet.

2. Place Rice Krispies in a large mixing bowl.

3. Unwrap caramel and mix with sweetened condensed milk in a heavy pan. Cook until caramel pulls away from the sides and bottom of the pan (there will still be "chunks" of caramel . . .so yummy in the finished product!). Set aside

4. In another heavy pan melt butter and add 1 and 1/2 bags of marshmallows. Stir until completely melted and pour over rice krispies and stir.

5. Take 1/2 of the rice krispie mixture and press into the bottom of the greased cookie sheet. Sprinkle remaining 1/2 bag of marshmallows over rice krispies. Pour and spread caramel mixture over marshmallows (are your mouths watering yet?).

6. Top with remaining rice krispies by taking a spatula sprayed with cooking spray to spread more easily.

7. Cool and cut into gigantic squares. But let's be realistic here . . you're not going to be able to wait. Just dive in.

Sweet-n-Spicy Chicken

1 lb. chicken, cut into 1/2" cubes
3 T taco seasoning
1-2 T EVOO
1 jar (11 oz) chunky salsa
1/2 cup peach preserves
Hot cooked rice

Place chicken in bag and coat with taco seasoning. In skillet, brown chicken in EVOO. Combine salsa and preserves, stir into skillet. Bring to a boil. Reduce heat, simmer 2-3 minutes. Serve over hot rice.

*This recipe was so easy to put together and had the perfect amount of sweet and spicy (hence, the name of the recipe!) We loved it and will definitely make it again soon!*

Peanut Butter Fingers (like school lunch)

Crust:
1 1/2 sticks butter 1/2 cup sugar
1 heaping cup brown sugar 1 egg
2/3 cup peanut butter 3/4 t baking soda
1/3 t salt 1/2 T vanilla
1 1/2 cup flour 2 cups quick oats

Mix butter, sugars, egg, peanut butter, baking soda, salt and vanilla. Add flour and oats and mix well. Spread on large greased cookie sheet. Bake at 325 degrees for 10 min.

Meanwhile, whip 2/3 cup peanut butter (a different 2/3 than what you already added). When crust is done baking, spread whipped peanut butter over crust.

Ice bars with Chocolate Frosting:
1/3 cup melted butter 1/4 cup cocoa
1 cup brown sugar 1/3 cup evaporated milk

Mix butter and cocoa in a saucepan. Add brown sugar and evaporated milk. Cook two minutes stirring constantly. Cool frosting and pour over two pounds of powdered sugar. Beat well, until smooth and silky. (I half this recipe for frosting when I make it because I think it makes too much chocolate.)

Honey Mustard Pretzel Pork Chops

16 oz. pretzels processed fine (I let my kids smash them in a plastic bag with their hands or a rolling pin, they love it)
4 Pork Chops
1/2 cup Dijon or honey mustard
1/4 T oil
6 oz. Honey to drizzle

Coat chops in mustard. Coat with pretzel crumbs, add to lightly oiled skillet. Medium high heat 4-5 min per side, until temp. reaches 160. When chops are done, place on paper towel to drain - 30 sec. Place on serving plate, drizzle with honey and serve.