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Kellogg’s Rice Krispies Easter Treats – Hidden Surprise Easter Eggs .

Mar 192013

I posted this recipe last year on April 5th as the cutest Rice Krispies Easter Treats I’ve ever seen! In my opinion, they still are!

Rice Krispies Easter Treats

Ingredients:
# 3 tablespoons butter or margarine
# 1 package (10 oz., about 40) regular marshmallows
# – OR – 4 cups miniature marshmallows
# 6 cups Kellogg’s® Rice Krispies® cereal
# 1/2 cup M&M’s® Easter colored chocolate candies
# Canned frosting or decorating gel (optional)
# 12 plastic snap-apart 3 x 2-in Easter eggs

Directions:
1. Clean the inside or the plastic eggs, then coat them with cooking spray. Set aside.

2. In large saucepan melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.

3. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

4. Grease your hands and firmly press 1/4 cup of the cereal mixture into each plastic egg half.
Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.

5. Place about 6 M&M Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.

6. Decorate with frosting and additional M&M Chocolate Candies (if desired). Best if served the same day.

MICROWAVE DIRECTIONS:
Follow step 1 above.
2. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Follow steps 3 through 6 above.
Microwave cooking times may vary.

Notes:
For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container.

(Thanks RiceKrispies.com for the directions to making this awesome treat for Easter.)

Christmas Cookie Recipes COCONUT SNOWMEN

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Dec 062012

Christmas Cookie Recipes

Christmas Cookie Recipes ~~***COCONUT SNOWMEN***~~

These are so cute!

Ingredients:
4 cups flaked coconut, coarsely chopped

3-3/4 cups confectioners’ sugar
2/3 cup sweetened condensed milk
1/4 cup butter, softened
1-1/2 cups vanilla or white chips
2 packages (11-1/2 ounces each) milk chocolate chips
1 package (10 ounces) large marshmallows
Black, orange and red decorator icing
Green leaf-shaped decorator candies

Directions:
In a large bowl, combine the coconut, confectioners’ sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm.

In a microwave, melt white or vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.

In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.

Level the top of coated coconut balls. Attach marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats.

Store in an airtight container. Yield: 4 dozen.

Recipe and photo~tasteofhome
(Thanks A Mouthful of Deliciousness!)

Diabetic Christmas Cookie Recipes Christmas Fruitcake Cookies

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Dec 062012

Diabetic Christmas Cookie Recipes

Diabetic Christmas Cookie Recipes ~~Christmas Fruitcake Cookies~~

Don’t these look good! I use to make fruitcake every year until about 8 yrs ago. Now it’s harder for me to want to do all that. LOL

Ingredients:
1/2 Cup Vegetable oil
1/4 Tsp allspice, Ground
1/2 Cup Brown sugar
1/4 Cup Milk
1 Egg
1/2 Cup walnuts, Chopped
1 1/4 Cup Whole wheat flour
1/2 Cup Raisins
1/2 Tsp Baking powder
1/2 Cup Snipped apricots, Dried
1 Tsp cinnamon, Ground
1/2 Cup dates, Chopped
1/4 Tsp cloves, Ground

Directions:
Cream together the oil and sugar. Add the egg.Then blend in the remaining ingredients.

Drop by spoonfuls onto a lightly oiled baking sheet.

Bake in 350 F oven for about 10 minutes.

Cool on a wire rack and store in a tightly closed container.

1 cookie – 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg potassium, 8 mg cholesterol Source: Am. Diabetes Assoc.

Resource~dietfordiabetic.mobi

(Thanks A Mouthful of Deliciousness!)