No-bake Smores Graham Krispie Treats

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Smore Graham Krispie Treats are your favorite campfire treat made with Golden Graham cereal, marshmallows, and chocolate chips. Instead of rice krispies use Golden Graham cereal. So far I have made rice krispie treats using fruity pebble cereal, rice krispies, and golden grahams. I’m curious to try other cereals like Lucky Charms or Cocoa Pebbles.

You don’t have to start any campfires for this either! Instead of heating up your stove top you can melt the butter and marshmallows in a microwave. Plus, you don’t have to wait until summer time to enjoy this either.

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Ingredients

  • 1 bag (10 oz) Mini Marshmallows
  • 1 cup Semi-Sweet Chocolate chips + 1 for topping
  • 1 box (12 0z) Golden Grahams Cereal
  • 6 Tbsp Butter
  • 1/2 teaspoon Vanilla
  • Non-Stick Cooking Spray

- See more at: http://www.allrecipebase.com/2013/11/smores-graham-krispie-treats.html#sthash.B4c9iJ07.dpuf

1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray

In a 9×9 inch baking pan, spray with non-stick cooking spray. Set aside.

In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.

Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.

Slice into bars and serve. Devour.

  • 1 bag (10 oz) Mini Marshmallows
  • 1 cup Semi-Sweet Chocolate chips + 1 for topping
  • 1 box (12 0z) Golden Grahams Cereal
  • 6 Tbsp Butter
  • 1/2 teaspoon Vanilla
  • Non-Stick Cooking Spray

- See more at: http://www.allrecipebase.com/2013/11/smores-graham-krispie-treats.html#sthash.B4c9iJ07.dpuf

Italian Shrimp Bake

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I’ve been struggling with light here lightly. I’ve been trying different methods and last night I think I finally found one. Earlier this summer I made a fake picnic table for a food prop background, which has still yet to be painted. Got some white cardboard at Wal-mart and used duck tape to put it together. The light bulbs are daylight savings light bulbs and I have found that shining them directly over the food makes a really harsh light in the photo. The light has to be set up so that it is reflecting off the white card board like it shows in my picture down below. I’ve got many food props like plates and napkins down stairs in my photo room. Hopefully this method works. I took this picture of pretzels last night in my new set up.

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Sorry, this pic was taking with my Windows phone. ;)

Looks like it was taken outside or by the window right?

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Anyways, just wanted to show you’ll my method for taking my pictures. My camera is another story and I’ve been trying to figure that out too, just got a new one here this summer. Anyways, let’s talk about this shrimp bake now. :)

Cooking shrimp can be quite difficult sometimes. They don’t take long to cook on the stove top. Baking shrimp in the oven is a guaranteed full proof method of cooking shrimp. You don’t have to worry about flipping the shrimp and they only take 10 minutes to bake in the oven. I served the shrimp over some orzo pasta. It’s this pasta that looks like rice, we just call it rice in our house. Goes with everything. Use different seasoning packet to change this recipe up again. Only 4 simple ingredients, lemons, shrimp, butter, and a seasoning packet.

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Ingredients

1½ lb shrimp that has been shelled and deveined
1 stick butter
1 lemon, sliced thin
1 pkg dry italian seasoning packet

Directions

1 Prehead oven to 350 degrees. Line cookie sheets with sides with foil. 2 Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown. 3 This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top. 4 It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.

One-Skillet Chicken Pot Pie

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I really dislike it when I take out frozen chicken breast the same day and that same night when you want to use it, the chicken breasts aren’t defrosted yet. GRRRR!!!! You would think that 6 hours setting out on a counter would be good enough but no. It’s not. Had to cancel dinner plans last night and so I made this tonight instead. So good. I love the biscuits on top, added some chopped chives and with the frozen veggies you don’t have to chop any vegetables! A super quick meal to throw together on a busy week night.

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Recipe from Parade.com

Ingredients

3 Tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite size pieces
½ tsp black pepper
½ tsp kosher salt
¼ cup all-purpose flour
3 cups chicken stock
2 cups frozen vegetables , (corn, peas and carrots)
3 oz fresh Parmesan cheese, grated
1 tsp dried parsley

Cheesy Drop Biscuits:

2 cups all-purpose flour
2 oz fresh Parmesan cheese, grated
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
½ cup unsalted butter, melted
1 cup whole milk

Directions

Preheat oven to 450°F.

Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.

Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

Sprinkle with fresh parsley, serve and enjoy.

Candy Shop Trifle and Cake Pops (sugar overload)

I’ve been going on this sugar high lately baking all these sweets. I just have to because Halloween is one of my favorite Holidays and the reason is because of the sweets. Last weekend, I got together with a friend and we tried making cake pops. Learned a lot making cake pops too. You have to freeze the cake pops for quite a long time before dipping them in the chocolate. If you don’t do that they’ll end up looking like the ones in the pictures I’m about to show you. :) We also learned that if you use Moist cake mix, you have to use less frosting. If you put in the whole entire can of frosting the cake will be super mushy. You’ll see that too.

Note, these were taken with my phone.

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Candy and baking overload!

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Making cake pops can get really messy!

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The end result, they didn’t turn out too pretty did they? :(

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And here is the yummy chocolate peanut butter trifle goodness!

There was this really awesome trifle we made which was probably the easiest dessert ever. It’s a layer of cake, chocolate pudding, cool whip, and then on the top there’s reese’s and reese’s pieces. Talk about death by chocolate and peanut butter! I really regret not taking a good picture of that before we halved the finish master piece. When everything is on the plate it looks like a bunch of mess but good mess!

The day after baking, I decided to make a blueberry pie. That is a lot of sweets. The trifle is almost gone but there is still some blueberry pie leftover. I’m the only one stuck eating that because my husband doesn’t like blueberry pie. :(

Candy Shop Truffle
1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese’s pieces

Bake the cake as per the directions on the box. Let cool completely.

Let cool whip thaw out until it’s easier to spread.

Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set.

Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese’s pieces.

Do another layer exactly the same: cake, pudding, cool whip, candy.

Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.