Halloween Krispie Treats

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This recipe is just a take-off on standard rice krispie treats.  You can’t tell in the picture but I tinted the marshmallows orange.  I think these would work for Thanksgiving, too, by leaving off the candy corn.  I found the recipe on the Land O’Lakes website and adapted it to suit me.

Halloween Rice Krispie Treats

Halloween Rice Krispie Treats

1/2 cup butter, melted
2 (10 oz. pkgs.) large marshmallows
3 drops orange food coloring or 2 drops read and 3 drops yellow
10 cups rice krispie cereal
1/2 cup chocolate chips
1 tsp shortening (Crisco)

Lightly grease a 15×10 jelly roll pan and set aside.

In a large pot, melt the butter over low heat. Add both pkgs. of marshmallows and continue to heat over low heat until marshmallows are melted. Remove from heat and stir in food coloring. Mix until the coloring is spread out evenly throughout the melted marshmallow mixture.

Add the cereal and mix until well combined.

Pat cereal mixture into prepared pan. Use greased wax paper to even it out so it won’t stick to your hands.

Melt chocolate chips and shortening in microwave and stir to combine. Place chocolat emixture in a sandwich bag, cut a bit of the bag’s corner off, squeeze chocolate in the bag and decorate the treats. Add candy corn if desired.

Let the treats sit for about 30 minutes before cutting so the chocolate can set up.

Makes about 40 bars depending on how large you cut them.

Happy Halloween!

My Signature

Strawberry Rhubarb Oatmeal Bars


Strawberry and rhubarb is such a great combination and these bars are a very good way to use them.  They are easy to make but you do have to make the filling up first and let it col some before proceeding with the recipe.  I subbed Splenda blend for the sugar and left off the drizzle.

Straw & Rhubarb Bars CW

Strawberry Rhubarb Oatmeal Bars

1 1/2 cups fresh rhubarb, cut in 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tbsp fresh lemon juice
1/4 cup Splenda blend or 1/2 cup regular sugar
2 tbsps cornstarch

1 1/2 cups flour
1/1 2 cups quick cooking oats
1 cup packed brown sugar
3/4 cup butter, softened
1/2 tsp baking soda
1/4 tsp salt

3/4 cup powdered sugar
1 tbsp milk, use more (1 tsp at a time) if needed

Combine the rhubarb, strawberries and lemon juice in a saucepan and cook over medium heat, stirring occasionally for about 8 to 12 minutes or until the fruit is tender.

In a small bowl, combine the 1/4 cup Splenda (or 1/2 cup sugar) and the cornstarch and stir this in the fruit mixture in teh pan. Continue to cook, stirring constantly, until the mixture comes to a full boil (about 1 minute). Continue boiling until fruit is thickened. Removed form heat and set aside to cool.

Heat oven to 350º.

Combine all crust ingredients in a large bowl and beat with a mixer at low speed until it resembles coarse crumbs. Set 1 1/2 cups of the crumb mixture aside. Press remaining crumb mixture onto the bottom of the a greased 13×9 pan. Spread cooled filling over the crust and then sprinkle the reserved crumb mixture over the top.

Bake 30-35 minutes or until golden brown.

Combine drizzle ingredients and drizzle over cooled bars. Cut into squares.

Makes 36 bars.

Happy Cooking!

My Signature

Libby’s Super, Super Easy Sugar Cookies


My DD picked out this recipe for me to make years ago and it has become  a family favorite.  Mixed up, it looks like the dough will never cover a 15×10 pan, but keep at it and it will spread over it very nicely.  An offset spreader will help quite a bit. Sometimes I cut them into bars, sometimes into triangles.  They freeze really well.


Libby’s Super, Super Easy Sugar Cookies

3/4 cup sugar
1/3 cup butter, softened
1/3 cup oil
1 tablespoon milk
1-2 teaspoon almond extract or vanilla extract
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar (I use colored sugars)

Heat oven to 375º.

In large bowl, beat 3/4 cup sugar, butter, oil, milk, almond (or vanilla) extract and egg until light and fluffy. Stir in flour, baking powder and salt; blend well.

Spread evenly in ungreased 15×10 baking pan; sprinkle with 1 tablespoon sugar.

Bake at 375º for 10 to 12 minutes or until light golden brown. Cool 5 minutes. Cut into squares or triangles.


Merry Christmas Baking!


Christmas Party Recipes ~ Sweets


I made a couple of sweets for our party and there weren’t any left at the end of the night.


Charleston Cherry Bars

2 cups flour
2 tsps baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp almond extract
1 10 ounce bottle maraschino cherries, drained and chopped
1 cup packed brown sugar
1/2 cup chopped pecans

Heat oven to 350º and coat a 13×9 pan with butter.

In a small bowl, combine flour, baking powder and salt and set aside. In a medium bowl, cream butter and sugar about 2 minutes. Add 1 of the eggs and 1 egg yolk, reserving the egg white. Mix well. Add both extracts. Blend in flour mixture until smooth.

Place dough in prepared pan and pat down evenly. Set aside.

Beat reserved egg white to stiff in a medium bowl. Pat cherries dry with a paper towel. Stir cherries and brown sugar into beaten egg white until well combined. Spread over dough in pan. Sprinkle with chopped pecans.

Bake at 350º for 30 minutes. Cool completely on rack before cutting into squares and serving.

Makes 24 bars.


Mini Turtle Cheesecakes

1 box refrigerated pie crusts, softened as directed on package
1/2 cup milk chocolate chips
4 ounces cream cheese, softened
1/4 cup packed brown sugar
2 tbsps caramel topping
1 egg
1/2 tsp vegetable oil
2 tbsps finely chopped pecans

Heat oven to 450º. Remove 1 crust from pouch and unroll on work surface. Roll lightly with a rolling pin. Cut 12 rounds from crust with a 2 1/2 inch to 2 3/4 inch cookie cutter. Press rounds into 12 mini muffin cups. Repeat with remaining pie crust. Place about 5 chocolate chips in each crust.

Bake 6 minutes. Leave crusts in pan and reduce oven temperature to 375º.

In medium bowl, beat cream cheese, brown sugar, caramel topping and egg with electric mixer until well combined and creamy. Spoon about 1 1/2 tsps into each crust covering chocolate chips.

Bake at 375º for 10 to 12 minutes or until cheesecake is set. Cool 10 minutes. Remove tarts from pan to cooling rack.

In a small microwaveable bowl, place remaining chocolate chips and vegetable oil. Microwave 30 seconds on HIGH and stir. Continue to microwave on HIGH at 30 second intervals until melted. Stir to smooth out. Drizzle over each cheesecake and immediately sprinkle chopped pecans over the top.

Refrigerate at least 2 hours before serving.

Cover and refrigerate any remaining tartlets.

Makes 24 mini cheesecakes.


Famous Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk (one of those little cans is 2/3 cup)
1 package semisweet chocolate chips
1 7 ounce jar marshmallow cream
1 tsp vanilla
1 cup chopped nuts, optional

Grease a 13×9 pan and set aside.

Mix butter, sugar, and evaporated milk in a saucepan.

Bring to a rolling boil and boil, stirring constantly, for exactly 5 minutes. Remove from heat. Stir in chocolate chips until smooth. Add marshmallow cream and vanilla and nuts (if using). Stir until smooth. Pour into prepared pan and cool to room temperature. Cut into small squares.

Makes 3 pounds.

Happy Cooking!


Libby’s Shortbread


My DD came home yesterday with a tin of her yummy shortbread.  The cookies are nice and buttery and I think she bakes them in one sheet on a cookie sheet and then cuts them into bars.


Libby’s Shortbread

2 cups butter, softened
1 cup sugar
1 tsp vanilla
4 cups flour
colored sugars, optional

Cream butter in a mixing bowl; gradually add sugar and beat well. Add vanilla and beat well. Gradually add flour, mixing until the dough forms a ball.

On a floured surface, roll dough to 1/2 inch thickness. Cut into 1 1/2 inch squares. Place on an ungreased baking sheet and sprinkle with colored sugars if using.

Bake at 325º for 14-18 minutes or until edges are lightly browned. Cool on wire racks.

Makes about 6 1/2 dozen cookies.


Happy Cooking!


Chunky Chocolate Peanut Butter Bars


DH is coming home from his business trip today, DD is coming home for a few days, and DS is already here so I decided that I better do some baking last night.  I chose one of my Pick A Chef recipes from Recipezaar and I am so glad that I did.  They are awesome ~ and that’s saying something because I am not a big fan of peanut butter.

They were fairly easy to make and smelled terrific baking in the oven.  They make a 13×9 pan full so they would be great for a potluck or a party.

Here’s the link to the recipe ~ Chunky Chocolate Peanut Butter Bars

Happy Cooking!

Chocolate Chip Shortbread Squares


Yeah, I know these aren’t grilled and I know I already made one post today but I made these yesterday and I think they would be terrific for a picnic or barbecue. They taste like shortbread with chocolate chips and frosting. Can’t go wrong with chocolate 🙂 The recipe came with the info on a new 13×9 pan I bought. And……I think I may have figured out my camera so hopefully there will be better pictures in this blog’s future!

Chocolate Chip Shortbread Squares

1 cup butter, softened
3/4 cup sugar
1 egg
1 tsp. vanilla
2 1/4 cups flour
1 12 ounce bag semi-sweet chocolate mini morsels, divided

Preheat oven to 350º.

In a large mixing bowl, beat butter and sugar until creamy. Beat in the egg and the vanilla. Gradually add in the flour and beat well after each addition. Stir in 1 cup of the mini chocolate morsels.

Press this mixture onto the bottom of an ungreased 9×13 baking pan. Bake for 30 minutes or until top lightly browned. Immediately sprinkle with the rest of the mini chocolate morsels left in the bag. Let stand for 5 minutes or so until the morsels are shiny then spread evenly covering the entire top of the shortbread.

Cool completely in the pan on a wire rack. Cut into squares.

Happy Cooking!