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.