Caramel Rice Krispy Bars

 

• 1 stick of butter
• ¼ teaspoon salt
• 1 package of mini marshmallows
• 1 16 ounce jar of caramel
• 1 teaspoon vanilla
• 1 box of Rice Krispies.

1. Grease a 9 x 13” baking dish with the stick of butter.
2. In a 2 quart saucepan, melt the butter.
3. Add the salt and stir.
4. Add the marshmallows and stir.
5. When the marshmallows are melted, add the vanilla.
6. Add the caramel sauce. Stir until all is blended well.
7. Add a box of Rice Krispies a little of a time, stirring between.
8. When well mixed, scoop into the 9 x 13” dish.
9. Push to compact it, using a piece of wadded up parchment.
10. When it is room temperature, put in the refrigerator so it will become firm.
11. Cut, serve, and enjoy.

Lemon or Lime Bars

Lemon or Lime Bars 

Crust:

• 2 cups flour
• 2 sticks butter
• ½ cup powdered sugar 

Filling:

• 4 eggs
• 4 Tablespoons lemon juice (or lime juice with a few drops of food coloring)
• 2 cups sugar
• 4 Tablespoons flour
• 1 teaspoon baking powder
• ½ teaspoon salt

1. Melt butter in 13 x 9 pan.  Mix 2 cups flour and powdered sugar.  Pour into pan and stir into butter.  Press down firmly.
2.  
3. Bake 20 minutes at 350 degrees.  Beat together eggs and lemon juice. Stir in  sugar, baking powder, and 4 tablespoons flour.  Bake at 350 degrees for 25 minutes.  Sift powdered sugar on top while still hot.

 

Cornflake Cookies

• 1 cup sugar
• 1 cup white corn syrup
• ¼ teaspoon salt
• 1 cup salted peanuts
• 1 cup peanut butter
• 6 cups cornflakes

1. Heat sugar and corn syrup in 3-quart saucepan until the sugar is just dissolved, stirring frequently.  If you heat it longer the cookies will be too hard.
2.  Remove from heat. 
3.  Add salt and stir. 
4.  Add peanut butter and stir. 
5.  Add peanuts and stir.
6.  Add cornflakes and stir. 
7.  Using a quarter cup, scoop mixture onto parchment in mounds.  
8.  Let cool and set up. Makes about 30 cookies.

Air Fryer Tortilla Pizza

• 1 small tortilla
• 3 teaspoons pizza sauce
• 2 pieces bacon, fried
• 2 tablespoons shredded mozzarella cheese

1. Heat air fryer to 400 for 2 minutes.
2. Place tortilla on a piece of parchment or aluminum foil to avoid making a mess in the air fryer.
3. Dock tortilla with a fork approximately 20 times.
4. Air fry tortilla for 2 minutes. 
5. Flip. 
6. Add sauce, bacon and cheese
7. Air fry for 4 minutes. 
8. Enjoy. 

Microwave Popcorn

2 T  popcorn kernels
1 teaspoon butter

Using a silicone popcorn popper, put ingredients in it and cover with a paper plate.  
Microwave on high for 2:30 minutes.  Do not use the popcorn setting.
Wait until you hear the popping slow to 1 every several seconds. (For my oven, that usually is around when there are 45 seconds left, but if I set the microwave for 2 minutes, it doesn't come out right).  
Cancel and remove. 
Add salt.
Eat and enjoy.

Movie Time Mix

• 4 cups Rice Chex
• 4 cups Corn Chex
• 1 cup roasted cashews or roasted peanuts
• 1 cup thin straight pretzels 
• 3 cups cheddar Gold Fish crackers
• 6 tablespoons butter
• 2 tablespoons Worcestershire sauce
• ¾ teaspoon Lawry's seasoned salt
• ¾ teaspoon Jane's original Krazy Mixed-Up Salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon of Cayenne pepper

1. Microwave the butter one minute in a microwave safe container.
2. Mix all seasonings and Worcestershire sauce into the butter and stir well.
3. Pour all the crunchy ingredients into a 13x9” dish.
4. Pour the liquid mixture all over the dry ingredients, stirring to distribute it.
5. Microwave for 2 minutes on high.
6. Stir.
7. Microwave another 2 minutes on high.
8. While doing this put ingredients away and spread paper towels on a surface that will cover approximately 2 feet by 3 feet area.
9. Stir again.
10. Microwave another 2 minutes.
11. Pour contents over the paper towels, spreading them so that the towels absorb any excess of the butter and spice mixture.
12. Enjoy with your favorite movie or any other activity that you like.  

Cheese Crisps

• 8 oz. Monterey Jack Cheese
• 8 oz. Pepper Jack Cheese

1. Preheat the oven to 350 degrees.
2. Place a sheet of parchment on a cookie sheet. Do not use a silicone mat for this recipe.
3. Shred the cheese with a box grater in to a bowl.
4. Mix the cheese.
5. Spoon by tablespoons twelve per sheet onto the parchment. Flatten with the bottom side of the spoon.
6. Bake for 30 minutes at 350.
7. Remove and let cool on the parchment.
8. These are great to serve with salads.

Note: If you prefer it more spicy, use all pepper jack cheese.

Kale Chips

• ½ bunch of kale leaves, patted dry
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

1. Heat oven to 350.
2. Line cookie sheet with parchment paper.
3. Spread cleaned and patted dry kale leaves on sheet.
4. Sprinkle with olive oil.
5. Sprinkle with seasoned salt.
6. Bake in oven for 20 minutes.
7. Enjoy this healthy snack.

Roasted Pumpkin Seeds

• Seeds separated from the pulp of one pumpkin
• 4 tablespoons butter
• 1 teaspoon salt

1. Melt butter in the microwave.
2. Stir the salt into the butter.
3. Rinse and drain the seeds in a colander.
4. Mix all in a mixing bowl.
5. Spread in a pizza pan.
6. Roast at 300 degrees, stirring every 15 minutes.
7. Roast to the degree of brownness that you prefer.  

Millionaire Shortbread

This recipe was stolen blatantly and adapted from the old people’s magazine, AARP.  A British concoction, these squares reflect on the complex of layers of life—the salty caramel  paired with  the sweetness of the chocolate.  I am so glad that we get the old people’s magazine (and we have been getting it for a while, since we turned 50, I think).  Anyway, these cookies are required a bit work, but not overwhelmingly so and are so WORTH it!

Shopping list:

• 2 cups all-purpose flour (it didn’t say to, but I sifted it)
• 1 pound butter (in 4 sticks)
• 1 ½  cups packed light-brown sugar, divided
• 1 teaspoon salt, divided
• 1 ½ teaspoons vanilla divided
• ¼  cup light corn syrup
• 1 14 ounce can sweetened condensed milk
• 12 ounce package of milk chocolate chips

Shortbread layer:

Preheat the oven to 325 degrees.  Butter the bottom and sides of a 9” x 13” inch glass baking dish.

To make shortbread, measure the flour, ½ cup of the brown sugar, and ½ teaspoon of the salt into the bowl of a food processor.  Pulse until mixed.

Add 1 cup (two sticks) of the butter in chunks and pulse until roughly mixed.

Add ½ teaspoon of the vanilla.  Continue to process until the dough begins to for a ball.  Remove from the process and press evenly over the bottom of the pan.

Bake 20 minutes.  Turn dish so that it browns evenly.  Bake another 15 minutes.  Remove the dish and let cool.

Caramel Layer:

Melt the remaining 1 cup butter (2 sticks) over low heat.  Stir in the remaining 1 cup of brown sugar, the corn syrup, and the condensed milk.  Raise heat to medium-low.  Bring to boil, stirring constantly for 4 minutes.  Remove from the heat and stir in the remaining ½ teaspoon salt and 1 teaspoon vanilla.  Pour evenly over the shortbread.  Let cool.

Chocolate Layer:

Melt the chocolate chips in the microwave on high.  Stir after every minute until the chips are all melted.

Pour the chocolate over the caramel layer and spread evenly over it.  Let cool. Once the dish is somewhat cool, you might even refrigerate it to make them easier to handle until they are cut.  Cut and enjoy.