Wednesday, April 2, 2014

Cookies & Caramel Cereal Treats

Cookies & Caramel Cereal Treats
Adapted from the Rice Krispie Treats recipe

12 Oreo cookies (with filling), crushed
5.5 oz pkg Werthers Hard Caramels, unwrapped & crushed into very small pieces
4 tbsp butter, cut into pieces
10 oz bag of mini marshmallows
4 cups Rice Krispies cereal

1.  Line a 9" X 13" baking dish with parchment paper.  Lightly spray the dish with oil.  Set aside.

2.  In a large pot, melt the butter over medium-low heat.  Once melted, reduce the heat to low.

3.  Add the marshmallows to the pot.  Stir constantly until the marshmallows are melted and smooth.

4.  Turn off the burner.  Add the cereal, cookies, and candy pieces to the pot.  Gently stir until the dry ingredients are completely coated.

5.  Pour the cereal mixture into the prepared dish.  Press firmly into an even layer (this is easier if you use an oiled piece of parchment or waxed paper).  Allow the treats to come to room temperature.

6.  Cut the treats into pieces using an oiled knife or cutter.  Serve!  To store: cover and keep at room temperature.  These are best served within 24 hours.

Tuesday, September 3, 2013

Grasshopper Pie

A pie for the books
Chocolate and peppermint
Creamy, dreamy, bliss

Grasshopper Pie
Adapted from Keebler

1 Oreo cookie crust
8 oz cream cheese
3/4 cups sweetened condensed milk
1/2 tsp peppermint extract
1/4 tsp vanilla extract
8 drops green food coloring (about 1/8 tsp) - optional
8 oz Cool Whip, thawed
16-20 Keebler Grasshopper Cookies, crushed into small pieces*

*You can put the cookies in the freezer for 10-15 minutes for easier crushing (so the chocolate coating doesn't melt).  If you want cookies for decoration on top of the pie, you will end up using a whole package (half for crushing, half for decorating).

1.  Beat the cream cheese with an electric (hand-held or stand) mixer until fluffy.  Add the sweetened condensed milk, extracts, and coloring (if using).  Beat until smooth.

2.  Fold the Cool Whip into the cream cheese mixture.  Gently fold in the cookie pieces.

3.  Pour the mixture into the prepared pie crust.  Cover and chill for at least three hours before serving.

Friday, August 23, 2013

Cornflake Cookies

A corny cookie
Go ahead, laugh if you like
The taste is no joke!

These chewy cookies are deliciously unique!

Cornflake Cookies
Adapted from

1 3/4 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1 egg
1 tsp vanilla extract
1/2 cup vegetable oil (I use canola)
1/2 cup rolled oats
2 cups cornflakes, measured then crushed (to about the same size as the oats)

*Makes about a dozen cookies

1.  Preheat the oven to 325°.

2.  Line baking sheets with parchment paper.

3.  In a small bowl, stir together the flour, salt, and baking soda.  Set aside.

4.  In the bowl of a stand mixer, combine the sugars and butter.  Beat until smooth.

5.  Add the egg and vanilla to the mixing bowl.  Beat until smooth.

6.  With the mixer on medium speed, slowly add the oil (in a stream at the edge of the bowl) until the mixture is smooth and creamy.

7.  Add the flour mixture to the bowl and mix on low speed until the dry ingredients are just incorporated.

8.  Add the oats and cornflakes to the bowl.  Stir by hand until just blended.

9.  Scoop 2-tbsp sized balls of dough onto the baking sheets, leaving an inch between each.

10.  Bake for about 11 minutes or until the bottom edges are light golden and the tops are no longer shiny.  

11.  Let the cookies cool completely on the baking sheets.  Enjoy!

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