Overloaded Rice Krispie Bars

Sometimes you have that big extra bag of candy just waiting for you in the pantry, and you want to do something special with it. Just transform it into something crazy and indulgent. That's what happened with my bag of Miniature Reese's Peanut Butter Cups.

If you want to whip up a quick and oh so impressive treat for Valentine's Day, this is a sure fire winner. It was so overboard, I couldn't even keep them at home. I took a couple bars out for us, and took the rest of the pan in for the guys at work. Every one loved them, even the one guy that doesn't care for Peanut Butter! I knew I did good then!

Overloaded Rice Krispie Bars (Adapted from:  Brown Eyed Baker)

5 cups Rice Krispies
1/4 cup unsalted butter
1 1/2  cups creamy peanut butter, divided
1 bag (10.5-oz) mini marshmallows
12 oz bag Miniature Reese's Peanut Butter Cups, quartered and divided
1 cup semi-sweet chocolate chips 

Butter a 9x13-inch pan, and set aside.  In large saucepan melt butter, and 1/2 cup peanut butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies, stirring until coated. Pour into the prepared pan, and use buttered spatula or piece of wax paper, to press evenly into pan.

In microwave, melt 1 cup of peanut butter. Microwave in 30 second increments, stirring until thin. Set aside 1/3 cup of Reese's Peanut Butter Cups. Gently fold in remaining quartered peanut butter cups.  Pour mixture over over bars spreading until evenly distributed. 

Melt the chocolate chips in microwave.  Microwave in 30 second increments, stirring in between until melted.  Drizzle the melted chocolate chips over top of peanut butter layer. Evenly sprinkle reserved peanut butter cups over top.  Refrigerator for several hours until set. 

Store in an airtight container.

Sharing this recipe at:
Wednesday Extravaganza
Thursdays Treasures  
Pin Me Linky Party 
Weekend Potluck
Foodie Friends Friday  
Weekend re-Treat
Clever Chicks Blog Hop 
Scrumptious Sundays
Manic Monday 
Strut Your Stuff Saturday

Pistachio Torte

Pistachio Torte dessert was such a favorite of mine growing up. It was one that my grandma would make for us often.  This isn't the same Grandma I have mentioned before, this recipe was from my dad's mom. Whenever we went back home to visit, she would pull a pan out of the freezer, and I would be so happy! 

Eating this dessert was back in the day before I was such a foodie, and loved recipe's as much as I do now. A few years after Grandma passed, I remembered her Pistachio Dessert, and wanted to make it. I really had no idea what it entailed. I just remembered Pistachio pudding, and some other layers with Heath bars crushed up for sprinkles on top. I searched every church cookbook I had that Grandma had recipes submitted to, never with any luck. I had checked with my Gram to see if she knew the recipe. Never any luck. I'd given up hope. Then one day, one of my cousin's asked if I would like some of our grandma's recipes... WHAT?  YES PLEASE! Thankfully, she had the Pistachio Torte dessert. I was so happy. 

After seeing the recipe, I realized it had been in front of my face for a long time. My southern blogger buddy over at South Your Mouth had posted her Chocolate Delight recipe, and I had seen her picture and read her recipe, it never occured to me, that this recipe was so similar to the one I was looking for, but with a different flavor pudding.  My grandma had a few different twists, but it was so similar.  If I hadn't been so focused on the Pistachio, I might have had an easier time finding the recipe.  Sometimes, I get a little to focused on the details to see the big picture.   

Pistachio Torte 

1 c. flour
1/2 c. butter
1/2 c. finely chopped nuts (Walnuts, Almonds, Pecans)
8 oz cream cheese, softened
2 c. Cool Whip, divided
1 c. powdered sugar
2 small (3 oz) pkg. Pistachio instant pudding mix
3 c. milk
Heath Candy Bar, chopped

Preheat oven to 350 degrees.  Mix flour and nuts.  Cut in butter until you have a crumbly mixture.  Pat in bottom of greased 9 x 13” pan.  Bake for 15 to 20 minutes, until light golden color.  Cool.

While crust is cooling, beat cream cheese until smooth. Slowly add powdered sugar and mix until combined.  Fold in 1 cup of Cool Whip. Spread over the cooled crust.

Mix pudding and milk until combined.  Spread over cream cheese layer.  Top pudding layer with remaining Cool Whip.  Garnish with chopped Heath Bar.  

Place in freezer for 2 to 3 hours.  Remove from freezer 20 minutes before serving.



Sharing this recipe at:
Clever Chicks Blog Hop
Manic Monday
Tuesday Talent Show  
Wednesday Extravaganza
Thursdays Treasures  
Pin Me Linky Party 
Weekend Potluck
Foodie Friends Friday
Weekend re-Treat  
Scrumptious Sundays
Strut Your Stuff Saturday  
Sweet & Savoury Link Party

Keeping Warm in the Winter

Since it is my turn to host the flue bug, I have been out of commission and helping the couch feel well used for several days now.  I hope that I can get up and out the door some day soon.  In the mean time, I thought I would share with you how we heat the house here at our farm.

Late summer we had a couple loads of wood delivered. It comes from Amish sawmills, and is the slabs that are left over after they cut their wood. This wood is sold for local farms to heat their homes

We stacked the wood, but the pile was getting way to far away for my liking. 

It really disappears.. quickly!

So, back we go to the piles...............

Make a couple quick loads in the pick-up truck. To cold to get the big machinery out!

Now we are all set again for a while.  These pics are two weeks old, from when we had a bit of a thaw. 

I am so grateful we got wood moved before all the snow moved in!

Gram's Coconut Crisps

One cookie that I distinctly remember from my childhood, is my Gram's cookies. Whenever we went to visit, Gram always had a supply of cookies. Either fresh baked, or a stash in the freezer that was ready for when anyone showed up! Imagine my surprise when I asked my mom if she had Gram's cookie recipe, and she asked which cookie? Really? Do I need to clarify?? Gram's famous cookie?? Thankfully, my sister has the same memories. When Sis and I were on the phone this week, I told her I was making Gram's cookies, she immediately new which one and wanted to know how I got the recipe. I guess she had asked for it a couple years ago, neither my mom nor my gram knew what cookie Sis was talking about. I must have shook something loose in my mom's memory, because she was able to locate it for me! SCORE!!! I was a happy girl! Sis wanted it right away, as well. 

This isn't a chewy cookie like I normally share. Instead this cookie is more crisp, and packed with flavor and goodies! Here is a big "HI" for my gram right now. My Gram and Gramp have moved into "town" have speedy internet and a new computer, so she is able to keep up with my blogging and facebook page now. Thanks for being such an amazing baker Gram!!! 

Hope you all love her cookies as much as her Buttermilk Pancakes I shared a few months ago! 

Gram's Coconut Crisps 
1 cup butter, softened
1 cup oil 
1 cup light brown sugar 
1 cup granulated sugar 
1 egg 
2 tsp. vanilla 
1 tsp. coconut flavoring (I omited since I could not find this in the stores!) 
3 1/2 cup flour 
1 tsp. salt 
1 tsp. soda 
1 tsp. cream of tartar 
1 cup oatmeal 
1 cup chocolate chips 
1 cup coconut 
1 cup Rice Krispies 

Preheat oven to 350 degrees. Mix together flour, salt, baking soda, and cream of tartar. Set aside. 

In large bowl, cream together butter, oil and sugars. Add egg, vanilla, and coconut flavoring. Add flour mixture one cup at a time, mixing well after each addition. Stir in oatmeal, chocolate chips, coconut and Rice Krispies. Mix until well combined. 

Using small cookie scoop, drop dough onto cookie sheet. Bake for 15 minutes.** 

**Gram's note is "Do not over brown", so I baked for 15 minutes exactly, and they were at a golden color, and are perfection. Store in airtight container. Or do like Gram did and freeze them and you will be ready whenever you need a cookie!

Sharing this at:
Clever Chicks Blog Hop
Manic Monday  
Tuesday Talent Show
Bulletin Board- Super Bowl Edition 
Thursdays Treasures 
Foodie Friends Friday
Wednesday Extravaganza
Scrumptious Sundays  
Your Homebased Mom
Creative Homemaker Hop 

Roasted Tomato Soup

Tis the season for warm and comforting foods. During this past month, soup has frequently been our main course. There have been so many delicious bowls, but this new soup is running as my second favorite right now.  I was inspired by a soup I found on Pinterest that was from Elizabeth's Edible Experience. I couldn't find the tomatoes that her recipe called for, so I tweaked this based on tomatoes I had in the freezer. 

I have so many different forms of tomatoes in the freezer. Whole blanched, crushed, pureed, marinara sauce, and oven roasted. I LOVE oven roasted tomatoes. When they are fresh out of the oven, I can eat them just like potato chips :) The weird thing about tomatoes in our house - neither one of us like raw tomatoes. Unless, they are made into salsa. You will never ever find a slice of tomato on a sandwich. You will never find a chunk of tomato in a salad. But, if you make 'em up all yummy, we couldn't be happier! If you have never oven roasted tomatoes, My Sister's Kitchens' makes them very similar to how I make mine.

Roasted Tomato Soup (Based on Elizabeth's Edible Experience)

1 Tbsp extra virgin olive oil
1 1/2 c. chopped onion
4 garlic cloves, chopped
3/4 c. chopped fresh basil ( 1/4 c. dried basil)
25 ounces crushed tomatoes (canned or frozen)
6 ounces oven roasted tomatoes (or sun dried )
4 ounces cream cheese (cubed)
2 cups milk (I use 1%)
1/4 tsp. crushed red pepper
1/2 tsp. black pepper
1/2 tsp. salt
Parmesan Cheese (optional)
Croutons or crackers (optional)

Heat oil in saucepan over medium high heat. Add onions, cook for about ten minutes, stirring frequently.  Stir in garlic, cook for one minute.

Add basil, crushed tomatoes and oven roasted tomatoes.  Bring to boil.  Add cream cheese, stirring until melted through.  Remove from heat and using immersion (stick) blender, blend until smooth. Return to heat and stir in milk, salt and pepper. Continue stirring gently until heated through. Taste for seasoning, and add more salt if needed.

Pour into serving bowls and top with cheese or crackers.

Sharing this recipe at:
Foodie Friends Friday
Weekend Potluck  
Pin me #17
Clever Chicks  Blog Hop  
Manic Monday
Tuesday Talent Show 

A Cold Wisconsin Day

 Baby, it's cold outside. But... The ladies came out! 

Apparently, they are more willing to wander when they don't have to walk on snow.

They were so cute today, I went for a walk to see if I could find them any treats out in the field.

Our view of neighboring farms

I finally found a few treat's out in the field. 

Truckin' man is pretty stingy with his harvests though, so I only found a handful.

The ladies were thrilled! I went back in where it was a lot warmer!

Banana Muffins

What a whirlwind things have been this winter.  I have been so busy with learning tax laws and how to do payroll for our growing trucking business that my time in the kitchen has been limited. Oh, and Truckin' Man was thinking we needed to cut back on the cookies a little bit. He was thinking that until I talked about getting some baking going, and then he was all excited for it. So, I was excited to spend some time baking instead of making another soup and salad dish!

Muffins. I love 'em. If you want a healthy banana muffin recipe, please go check out my Banana Nut Muffins with Oatmeal Streusel.  If you are looking for a scrumptious bit of banana heaven, and aren't worried about a calorie count, please keep reading. I have been making this muffin ever since I found Brown Eyed Baker, and fell in love with her recipes. Each and every bite of the muffin is packed with amazing flavor, and is perfectly moist, with that nice crust on top. They do freeze well, but you do loose that crust on top once you unthaw them. 

To tell you how much I LOVE these muffins... I don't make them to use up my ripe banana's, I buy banana's and let them ripen so that I can make muffins!

Banana Muffins (Source: Brown Eyed Baker via Giada De Laurentiis)

3 c. all-purpose flour
1 t. baking soda
1/2 t. kosher salt
1/2 t. baking powder
2 c. granulated sugar
1 c. vegetable oil
3 large eggs
1 T. vanilla extract
4 ripe bananas, peeled and coarsely mashed

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees.

Whisk the flour, baking soda, salt, and baking powder in a bowl until blended. Beat the sugar, oil, eggs, and vanilla in a large bowl until well mixed. Stir in the banana. Add the dry ingredients and stir just until blended. Do NOT over mix!

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and wooden pick inserted in center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool.

Enjoy :) 

Sharing this recipe @:
Thursday's Treasures
Foodie Friends Friday  
Weekend Potluck
Scrumptious Sundays
Pin me #17