Peanut Butter Cup Rice Krispies Treats

Peanut Butter Cup Rice Krispies Treats

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
1/4 cup (2 ounces) butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips

1. Butter a 9×13-inch pan and set aside.

2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don't puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.

3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Crusty Garlic Twists

Crusty Garlic Twists


18 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated fresh Parmesan cheese, divided
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped thyme
additional olive oil, cheese and salt, if desired

Spray counter lightly with non-stick cooking spray. Combine 9 rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest. Repeat with remaining rolls to make two rectangles. In a small bowl combine olive oil, garlic, salt and pepper.

In another bowl combine 1/2 cup cheese, rosemary and thyme. Remove wrap from dough and brush one rectangle with half of the olive oil mixture. Sprinkle cheese mixture over olive oil. Place second rectangle over cheese mixture and press down lightly with hands. Cut, along the 16-inch side into 18 equal pieces (less than 1-inch wide). Twist each one several times and place on sprayed baking sheets. Brush with remaining olive oil mixture and sprinkle with remaining 1/2 cup cheese.

Bake at 350°F 18-20 minutes or until golden brown and crusty. Remove from oven and brush with additional olive oil if desired. Sprinkle with additional cheese or salt if desired.

Easter Egg Brunch Casserole

Easter Egg Brunch Casserole

18 eggs
1 cup sour cream
1 cup milk
1/4 cup onion, diced finely
1/4 cup cooked bacon (optional)
1/2 to 3/4 cup grated Swiss and Cheddar cheese
1/4 pound butter (not margarine)

In a 9 x 13-inch pan, heat butter to melt in the oven. Beat the eggs, then add the milk and sour cream to blend. Add onion, bacon and cheese; stir. Bake at 350 degrees F for 35 minutes. It is done when a knife inserted in the center comes out clean.

This recipe may be halved easily. Bake in an 8-inch square pan; however, check casserole at 30 minutes.

24 HOUR FRUIT SALAD

24 HOUR FRUIT SALAD


Whipped Cream Dressing (below)
1 can (16 1/2 ounces) pitted sweet cherries, drained
2 cans (15 1/4 ounces each) pineapple chunks in juice,
drained and 2 tablespoons juice reserved
3 oranges, cut into small chunks (or 2 cans (11 ounces ea.)
mandarin orange segments, drained, can be substituted for
the oranges)
1 cup miniature marshmallows


Prepare Whipped Cream Dressing. "Gently" toss dressing and
remaining ingredients in large glass or plastic bowl. Cover
and refrigerate at least 12 hrs. to blend flavors but no
longer than 24 hours. Cover and refrigerate any remaining salad.



WHIPPED CREAM DRESSING:
2 large eggs, beaten
2 tbs sugar
2 tbs lemon juice
2 tbs reserved pineapple juice
1 tbs margarine or butter
dash of salt
3/4 cup heavy whipping cream


heat all ingredients except whipping cream just to boiling
in 1-quart saucepan over medium heat; stirring constantly;
cool. Beat whipping cream in chilled medium bowl with electric
mixer on high speed until stiff. Fold in egg mixture.

Yield: 8 servings

Orange Iced Tea

Orange Iced Tea

6 oranges, washed
1/2 cup sugar
1 cup boiling water
4 cups black tea, chilled
ice cubes
fresh mint sprigs

With sharp knife, cut peel from one orange in a spiral motion so
it's
all one piece. Cut spiral into 6 long narrow strips; set aside.
Slice
peeled orange and 2 unpeeled oranges into a large bowl. Add sugar;
crush with large wooden spoon or bottom of a glass until sugar is
dissolved. Add water; crush the slices again. Let steep 15 minutes.
Strain the mixture and combine with the tea. Fill glasses with ice
cubes and add tea. Garnish by twisting reserved peel around straws
or
dropping in the ice tea with a sprig of mint. 6 servings.

Strawberry Easter Pie

Strawberry Easter Pie

1-1/4 c. crushed round buttery crackers
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. Milk
1 pkg. instant sm. vanilla pudding
1 (4 1/2 oz.) Cool Whip, thawed
1/4 c. melted butter
2 tbsp. Sugar
1 c. or more of halved strawberries
1-1/2 c. cold milk

Roll out crumbs, mix with melted butter. Bake in 8 x 8 cake pan at 375 degrees for 8 minutes. Beat cream cheese with 2 tablespoons sugar and 2 tablespoons milk. Spread over crumbs, spread strawberries over cream cheese layer. Beat pudding and 1 1/2 cups milk until well blended, fold in 1 cup Cool Whip. Spoon over strawberries. Chill 2 hours. Can garnish with Cool Whip and/or a strawberry. Can be doubled for 9 x 13 pan.

Boston Cream Angel Cake

Boston Cream Angel Cake

2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping

In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for
2 minutes or until soft-set. Split cake into three horizontal layers; place
bottom layer on a serving plate. Spread with half of the pudding. Repeat layers.
Replace cake top. Cover and refrigerate until serving.

In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.

Yield: 8 servings