White Chocolate Peppermint Rice Crispy Treats

This was totally an experiment! I was kind of iffy on the whole idea of peppermint rice crispy treats, but I had to try it! They turned out AMAZING! I would be lying if I told you Billy ate half... I ate almost the whole pan this week. I just couldn't stay away, they are so addicting. 

You will need Rice Krispies, peppermint flavored marshmallows, butter, Andies peppermint crunch pieces and white chocolate.

Melt the butter in a large pot. Add the marshmallows, stir until melted. Remove from heat, stir in Rice Krispies until there are no more globs of melted marshmallows. Stir in about a half bag on Andies pieces until they are all evenly distributed. Pour into a buttered 9x13 dish. Press down into pan.

They will look like this... except they won't have a weird shadow over them! 

Next pour about a half cup of white chocolate chips a 1/2 tsp of peppermint extract and about a 1/2 tsp. of shortening (this is optional, it will just make the melted chips a little smoother and easier to drizzle). Microwave for 30 seconds. Stir and repeat until melted. 

Drizzle melted chocolate over rice crispies. Then sprinkle with a little more Andies Peppermint Crunch.

Cut into squares or you could even use a cookie cutter and cut out cute shapes like candy canes, snowmen or Christmas trees!

White Chocolate Peppermint Rice Crispy Treats

6 cups rice krispies 

3 Tbsp of butter or margarine

1 bag of peppermint marshmallows

1  cup Andies peppermint crunch pieces plus more for sprinkling 

1/2 cup white chocolate chips

1/2 Tsp. peppermint extract

1 Tsp. shortening (optional)

Butter a 9x13 dish... used butter not cooking spray! It will make a difference.

Melt butter over medium heat in a large pot. Add marshmallows, stir until melted. 

Remove from heat and stir in rice krispies, then add peppermint pieces. 

Pour into prepared pan and press down. My clean rubber spatula did great this time, but sometimes I butter some wax paper to press them down.

In a microwave safe bowl add white chocolate chips, peppermint extract, and shortening. Mircowave for 30 seconds. Stir and repeat until melted. 

Drizzle over Rice Krispy Treats and sprinkle with peppermint pieces. 

Restaurant Style Salsa

I have to give my sister credit for this one. She found this salsa recipe from The Pioneer Woman and it has since became a staple in our house. I always have a batch in the fridge... we are chips and salsa connoisseurs around here.  I adapted this recipe a little to our liking.  I get so many compliments on this salsa and it never lasts very long in our house!

You will need canned whole tomatoes, diced tomatoes with green chili's (Rotel), garlic, white onion, green onion, jalapeno, lime, cilantro, salt, sugar, cumin and coriander.

Open tomatoes and Rotel, dump into a blender.

Chop up about a half a white onion, a clove of garlic and a jalapeno. Add them to the tomatoes.

Add a heaping 1/4 teaspoon each of sugar, salt and cumin and a couple dashes of coriander.

Squeeze in the juice of half a lime. If its small or not very juicy go ahead and squeeze in the other half.

Add a very generous handful of cilantro! Put the lid on.

Pulse 10 to 12 times.

Pour into a large tupperware container or bowl. Stir in about a 1/3 cup of green onions. 

Refrigerate for at least 2 hours before serving.

Restaurant Style Salsa

Adapted by the Pioneer Woman

1-28 oz. Can of whole tomatoes

2-10 oz. cans of Rotel (or other diced tomatoes with green chili's)

1/2 and onion chopped

1 jalapeno pepper chopped (if you don't want really hot salsa I would seed it)

A generous handful of cilantro

1 clove of garlic chopped

Heaping 1/4 teaspoon sugar

Heaping 1/4 teaspoon cumin

Heaping 1/4 teaspoon salt

A few dashes of coriander 

Juice of 1/2- 1 lime

1/3 cup sliced green onions

Combine all ingredients except the green onions in a blender or food processor (if you have a 12-14 cupper) pulse 10-12 times. Stir in green onions. Refrigerate at least 2 hours before serving. Store in fridge for up to a week.

Steak Fajita Chili

This is my favorite chili recipe. What I love about this chili is the bell peppers and big chunks of steak!  I found it a year or two ago in the Cooking with Paula Deen Magazine. I forgot to take a picture of all of the ingredients, but you will need these ingredients:

Flank steak (I've used sirloin and t-bone steak), canola or vegetable oil, red, green and yellow bell peppers, onions, tomato sauce, ranch style beans, black beans, petite diced tomatoes, cilantro, ancho chili powder, cumin, fresh like juice, garlic salt and black pepper. For garnish sour cream, tortilla chips and shredded cheese.

Start by heating oil in a large stock pot. Add steak and cook for about 5 minutes.

Add onions and peppers, cook about 5 more minutes.

Stir in the rest of the ingredients, bring to a boil then reduce heat. Simmer for 30 minutes.

Garnish with cheese, sour cream and tortilla chips.

You can serve little cheese quesadillas along the side of this!

Steak Fajita Chili

From Cooking with Paula Deen

1 LB Steak cut into 1 inch pieces

2 Tbsp. canola or vegetable oil

1 of each red, green and yellow bell peppers chopped

2 onions chopped

2 cups water

3-15oz. cans tomato sauce

1-15oz can of ranch-style beans

1-15 oz. can black beans

1-14.5 oz. can of petite diced tomatoes

1/4 cup fresh chopped cilantro

3 tsp. Ancho chili powder

2 tsp. cumin

2 tsp. fresh lime juice

1 tsp. garlic salt

1 tsp. black pepper

Shredded cheese, sour cream and tortilla chips for garnish.

In a large dutch oven or stock pot heat oil over medium-high heat. Add steak and cook for 5 minutes.

Add onions and bell peppers. Cook for 5 minutes.

Stir in the rest of the ingredients except for the cheese, sour cream and chips.

Bring chili to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. 

Garnish with cheese, sour cream and tortilla chips.

Chicken Tamale Casserole

I found this recipe in one of my Cooking Light Magazines and I had to try it since  my husband LOVES tamales. I have made it several times and it always turns out good. This is a great way to use up left over chicken. You could use taco chicken, fajita chicken or even grilled chicken would be good.

You'll need shredded cheese. creamed corn, a box of corn muffin mix, milk, an egg (or egg substitute)

chopped green chili's, enchilada sauce, cumin, ground red pepper, chopped of shredded chicken and sour cream.

Start by preheating the oven to 400 degrees. Add the corn muffin mix, creamed corn, egg, milk, green chili's, cumin, ground red pepper and a 1/4 cup of the cheese to a medium mixing bowl. Mix until moist.

Pour batter into a 9x13 inch baking dish sprayed with cooking spray and bake for 15 minutes.

Remove from oven and pierce entire surface with fork.

Pour enchilada sauce over top.

Top with chicken.

Then sprinkle with remaining cheese and maybe a little extra. Since I used 2% I could totally justify the extra cheese! Return pan back to oven for 15 more minutes. 

Cut into 8 squares, top with a dollop if sour cream and sprinkle with crushed red pepper flakes if desired.

Here are some variations you can try:
Substitute pork for the chicken
Try a green enchilada sauce
Or try some pepper jack cheese for some extra spice!

Chicken Tamale Casserole
from Cooking Light Magazine


1 cup shredded mexican blend cheese (or cheese of choice)
1/3 cup fat free milk
1/4 cup egg substitute or 1 egg
1 tsp. ground cumin
1/8 tsp. ground red pepper
1-15 oz.  can of cream style corn
1-8.5 oz box of corn muffin mix
1-4 oz can chopped green chili's
cooking spray
1-10 oz can red enchilada sauce
2 cups  shredded cooked chicken breast
1/2 cup sour cream


Preheat oven to 400 degrees
Combine  1/4 cup of cheese and next 7 ingredients through green chili's in a large bowl, stirring just until moist. pour into a 9x13 inch banking dish coated with cooking spray.
Bake at 400 degrees for 15 minutes or until set.
Pierce the entire surface with a fork; pour enchilada sauce over top.
Top with chicken the sprinkle with remaining cheese.
Bake at 400 degrees for 15 minutes or until cheese melts.
Let stand 5 minutes. Cut into 8 pieces and top with 1 tablespoon of sour cream and sprinkle with crushed red pepper if desired. 


354 calories and 14 grams of fat per serving

Vanilla Bean Caramels with Sea Salt

These caramels are absolutely AMAZING! I don't know if it is the vanilla bean or the sea salt or the combination that make these so good. My mom lives in Chicago so she never gets a chance to try anything I make. Last time I made these she kept telling she wished she could try one, so last week she was in town and I surprised her with them. She even got to take some home to my dad!

This caramel is not hard to make it just needs a lot of attention. I suggest not trying to multi-task while making it. Things can happen quick, like caramelizing the syrup and the caramel needs to be cooked to exactly 248 degrees so pay attention.

You will need butter, sugar, vanilla, light corn syrup, heavy whipping cream and course ground sea salt.

Start by lining an 8x8 square baking dish with wax paper or foil and lightly spread butter.

Split vanilla bean down the center.

Using you knife scrape out the inside.

Combine, butter, whipping cream, sea salt, vanilla extract, vanilla bean and its scrapings in a small sauce pan.

Bring to a boil, remove from heat and set a side.

In a large sauce pan combine sugar, corn syrup and water. Stir until sugar is dissolved. 

Boil mixture, occasionally swirling pan until syrup turns to a golden brown, this happens quick so you will need to watch carefully. I wasn't able to snap a picture of the caramel colored syrup since I was trying to avoid burning. You can insert the candy thermometer at the beginning or when syrup turns golden. I added at the beginning so I wouldn't have to worry about the extra step during the process.

When syrup is golden discard bean pod from cream mixture and add to syurp, stirring constantly until the mixture reaches 248 degrees. 

Watch closely! 

Pour caramel into prepared dish. Let cool about 30 minutes before sprinkling with sea salt.

Cool completely (about 3 hours) before cutting. Using a pizza cutter or sharp knife cut into 1 inch squares I usually get about 64 pieces. This can be changed depending on the size you want.

Here comes my LEAST favorite part of making these delicious caramels.. Cutting wax paper and wrapping them. Cut wax paper into 4x4 inch squares.

Place caramel in the center. 

Fold sides over caramel and twist sides in opposite directions. Be careful, if you twist too tight the wax paper will tear. That means you will have to cut more wax paper...yuck!

Ta-Da! Delicious homemade candy!

Vanilla Bean Caramels with Sea Salt

5 Tbsp. unsalted butter

1/2 Tsp. good vanilla extract

1 vanilla bean pod split and scraped

1 1/4 tsp coarse ground sea salt, plus more for sprinkling

1 1/2 cup sugar

1/4 cup light corn syrup

1/4 cup water

Line an 8 inch square baking dish with foil of wax paper, lightly butter

Bring cream, butter, sea salt, vanilla extract, vanilla beans and pod to a boil in a small sauce pan.

Remove from heat and set aside.

In a large sauce pan bring corn syrup, sugar and water to a boil. Stir only until sugar is dissolved.

Boil with out stirring but gently swirling until mixture is light golden brown.

Remove bean pod from cream mixture and carefully stir into syrup. Insert candy thermometer now if not already in pan. 

Simmer stirring until mixture reaches 248 degrees. 

Pour into prepared pan. Cool 30 minutes, sprinkle with sea salt. Continue cooling for at least 3 hours.

Cut into 1 inch squares. Cut wax paper into 4 inch squares. Wrap squares by twisting each end of the wax paper in opposite directions.

Spaghetti and Colossal Meatballs

I LOVE this recipe for spaghetti and meatballs. The sauce is so fragrant and flavorful, I just cant get enough of it.  I have several family recipes for homemade spaghetti, but I have to admit this is my favorite. It is so delicious and it can be thrown together pretty quickly.

You will need: italian sausage, ground beef, eggs, grated parmesan cheese, parsley, oregano, basil, bay leaves, onion, garlic, olive oil, salt, sugar, crushed tomatoes, diced tomatoes and tomato sauce.

Cook onions in olive oil until tender, add garlic cook for 30 more seconds 

Add crushed tomatoes, diced tomatoes and tomato sauce

Add wine....

Don't forget to pour a glass for yourself!

Stir in the parsley, basil, oregano, sugar, salt, pepper, and bay leaves

Bring sauce to a boil, reduce heat and simmer for 30 minutes to an hour

While sauce is simmering make the meatballs. Crumble meat into a bowl. Add panko, basil, parmesan cheese, salt and wisked eggs. 

I start mixing with a spoon, but finish with my hands... it's really the only way to get it all mixed up.

Form into baseball size meatballs. It should make about 12, but if you aren't in to the colossal meatballs you could always make 24 golf ball size balls. For extra yumminess, try adding a fresh mozzarella pearl inside the meatball. Be sure to seal all the edges so the cheese doesn't ooze out!

Place meatballs on a baking sheet topped with a wire rack sprayed with cooking spray. Bake at 350 degrees for 30 minutes. 

Remove from oven, if you have room you can add them to your sauce. I didn't so I served them right away.

Serve over a bed of spaghetti, top with sauce and sprinkle with parmesan cheese if desired.

I can only eat one meatball but my husband can usually eat 3.

Spaghetti and Colossal Meatballs
Paula Deen Magazine 


Sauce
2 tbsp. olive oil
1 onion, chopped
4 cloves garlic, minced
1- 28oz can crushed tomatoes
1- 15oz. can tomato sauce
1-14.5oz. can diced tomatoes
1/2 cup Red Wine
1/4 cup chopped fresh parsley
2 bay leaves
2 tsp dry basil or 2 tbsp. fresh, chopped
1 1/2 tsp. dried oregano or 1 1/2 tbsp. fresh, chopped
1 1/2 tsp. salt
1/2 tsp. ground black pepper


Meatballs
1 1/2 LB. ground beef
1 LB. hot italian sausage 
3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
3 cloves garlic, minced
1 tbsp. minced fresh parsley
2 tsp dried basil
1 tsp salt
2 large eggs, wisked 


In a large dutch oven or stock pot heat olive oil, when hot add chopped onion. Cook 4-5 minutes until translucent. Add garlic cook for about 1 more minute. Add the rest of the ingredients for the sauce. Bring sauce to a boil, stirring occasionally. When sauce reaches a boil reduce heat and simmer for 30 min to an hour, Stirring occasionally.


For the meatballs, preheat the oven to 350 degrees. Place wire rack, sprayed with cooking spray, inside baking sheet. Crumble meat into a bowl add the rest of the ingredients. Working with your hands, combine just until everything is evenly distributed. Form into baseball size meatballs. Place on wire rack. Bake for 30 minutes. 




*Variations and Substitutions
-If making for kiddos use mild italian sausage instead of hot
-If you don't have or can't find hot italian sausage use mild and just add a little crushed red pepper
-An easy way to reduce some fat and calories is to use extra lean ground beef, turkey italian sausage and a half cup of egg substitute (like Egg Beaters) instead of the eggs.