Ultimate Rice Krispie Squares
Ultimate Rice Krispie Squares Recipe – Who doesn’t love a good old fashion rice krispie square, but what if we could kick it up a notch or ten. Meet the Ultimate Rice Krispie Square. I have a wonderful story about how I came to have this recipe that I absolutely must share before I pass it along – please indulge me for a moment if you don’t mind. About a month ago I bought a new camera. I was so excited when the camera arrived, I carried it with me everywhere I went including picking up my daughter from school. One afternoon on the way to school I took a photo of a statue that resides on a residential property right by Noelle’s school. I stopped to take some photos of this lovely angel and when I got home and took a look I really feel in love with the angel photo. The angel statue belongs to a lovely older couple who are always out saying hi to all the children as they go to and come home from school. The gentleman is lovingly called the “candyman” because he’s always giving treats to all the kids who pass by his house. I started thinking about the angel photo I had and decided it would be nice to blow up the photo, get it framed and leave on the couples doorstep. I was mentioning this to Noelle and she asked if she could make a card to go with the photo and I agreed with the condition that she doesn’t include her name – this was to be a random act of kindness. Without us chatting about it she made a beautiful card that made me very proud (see photo of angel and card at bottom of post). The next day we snuck up to their front porch and left the photo/card at their front door – victory, we managed to not get caught. After school I went to pick up Noelle and admittedly I had totally forgotten about the photo/card when I saw the “candyman” out stopping everyone who walked by to show them the card and ask if anyone knew who left it. I managed to sneak past the congregation of parents and went to grab Noelle from school. As we walked back he was still talking about the card and I heard him say that he was going to get the card framed too. Noelle managed to walk past the group without even looking in the direction of the “candyman” – quite a challenge for a seven-year old I’ll tell you. Anyway, that was pretty much the end of the story… until about a week or so later, we had stayed late at school and by the time we left school everyone else had gone home. We walked past the “candyman” and then all the sudden he bellowed, “you’re Noelle aren’t you!” Noelle stopped dead in her tracks and looked at me like “what am I supposed to do now mom” and I nodded to her that it was OK to chat with him. Noelle turned around and acknowledged that yes, she was Noelle. It turns out that someone had squealed on us (I still have no idea who it was and there were only a handful of people who knew about the story). The candyman said “Noelle, I’ve been looking for you everywhere. I’m Henry and you made me a very happy man – please come in the house and see where we’ve hung your photo and meet my wife Joan.” Well, that was it, since then we’ve become great friends with Henry and Joan and Noelle has managed to burrow into their lives (as she often does with people). On our second time at their house Henry offered his special rice krispies squares to us and I told him they were the best I’ve ever had. He and Joan kindly shared their recipe that they’ve been using for many years. Today, in their honour I share this recipe with you too! Ingredients:
- 1 box of Rice Krispie cereal (the small box)
- 1.5 large bag of mini marshmallows
- 1 bag of Mackintosh caramels (approx. 40 caramels). If you want to make these extra crazy gooey, use 3 bags of caramels like my friends Henry and Joan do.
- 1 tin of sweetened condensed milk
- 3/4 cup of margarine
- double boiler (I just used two similar sized pots)
- very large mixing bowl
- wooden spoon
- 9″x12″ pan + another smaller pan if needed
- wax or parchment paper
- Once the water in your double boiler comes to a boil add the margarine, caramels and sweetened condensed milk into the top pot. Keep stirring the ingredients until everything has melted together.
- Slowly add the mini marshmallows to the melted ingredients in the double boiler a handful at a time until all the ingredients have completely melted. Remove the double boiler from the heat.
- Using a very large mixing bowl, add about 1/3 of the box of rice krispies into the bowl and add about 1/3 of the melted mixture and stir with a wooden spoon until it’s all mixed together. Repeat 2 more times until all the ingredients have an even coating on then.
- Spoon the mixture into a greased pan and spread out – use a piece of wax or parchment paper to smooth down and flatten the mixture. If you have extra mixture left over, spread the remaining rice krispies into a small pan.
- Allow to cool completely, cut and serve.
Quick Reference Herb Chart for Cooking
Who doesn’t love the multitude of flavors that fresh herbs add to a meal. I’m so lucky to live in a climate where I can grow a variety of herbs year round. I try to use them whenever I get the opportunity. Not only are they incredibly tasty but many herbs also offer great health benefits. Parsley for example relaxes muscles and aids in digestion, rosemary boosts brainpower, oregano fights inflammation and thyme and sage are full of antioxidants.
Sometimes the thing that prevents us from using these wonderful herbs is our lack of knowledge of which herbs go with which foods. I’ve created a printable quick reference chart for you to keep in your cookbook or stick on the inside of your cupboard. This chart helps to layout what herbs goes best with the various meats, salads, soups, etc.
To download and print off your own herb chart, click here.
Portobello Stuffed Mushroom
Lemon Walnut Brussels Sprout Stuffed Portobello Mushroom Caps – Brussels sprouts and I have never been friends, not even acquaintances for that matter. I can safely say that out of all the vegetables, brussels sprouts are all the bottom of my favorites list…until recently that is. I came up with this recipe for brussels sprouts that is amazing (if I do say so myself). Today’s recipe for lemon walnut brussels sprout Stuffed portobello mushrooms is a modified and enhanced version of my original recipe (post still to come). All I’m going to say is that this recipe will turn those brussels sprout haters into lovers and “may I have more please” askers. And, the portobello mushroom is simply the icing on top of the cake (or the fungus on the bottom of the stuffing in this case). This recipe is super easy and it only takes a few minutes to put it together. It’s cooked in the oven but could also be done on the grill. Serve this at your next dinner party and they’ll think you slaved for hours on this dish.
Lemon Walnut Brussels Sprout Stuffed Portobello Mushroom Caps – makes 4 caps
Download/print recipe here.
- 4 portobello mushrooms
- 2-3 brussels sprouts, chopped finely
- 3-4 green onions, chopped
- 1/2 lemon, juiced
- 2 garlic cloves, minced
- 1/4 cup parsley, roughly chopped
- 1/8 cup of walnuts, chopped
- 1/8 cup of almonds, slivered
- 1/3 cup crumbled feta
- 1/4 cup olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp steak spice or seasoning salt
- Preheat oven to 375 degrees.
- Gently wash and remove stem from the mushrooms. Place mushrooms bottom-side up on a baking sheet.
- Put all the ingredients in a small mixing bowl and gently mix everything together.
- Spoon the mixture into the mushroom caps, dividing the mixture evenly between the four caps.
- Place into oven and cook for 30-35 minutes.
- Remove from oven and let cool slightly before serving.
Smoky Quinoa Chickpea Salad
Smoky Quinoa Chickpea Salad – This salad has become my new lunchtime favorite. I came across this hand typed recipe on Facebook. It sounded so good I had to give it a try – wow is all I can say. It’s such a healthy, flavorful salad and it has a really interesting smoky flavor thanks to the smoked Spanish paprika. Everyone who’s tried it has asked me for the recipe. If you’re not familiar with quinoa, it’s quite a fantastic food or superfood to be more precise. Quinoa is the seed of a plant belonging to the same family as other favored super-veggies including spinach, swiss chard, and beets. It’s one of the most nutritionally dense foods available, provides all nine essential amino acids and has twice the fiber of most other grains. It has a mild flavor so it can be used in both sweet and savoury dishes. As per usual, I rarely leave a recipe unmodified from the original and this recipe is no different; I’ve added a few little extras. Sadly, I don’t know where this recipe originated so if anyone knows who to credit please let me know.
Smoky Quinoa Chickpea Salad Recipe
- 1.5 cups quinoa
- 2 cups water
- 1 can chickpeas, rinsed and drained
- 1 cucumber, chopped unpeeled
- 1 pint cherry or baby tomatoes, halved
- 4-5 green onions, chopped
- 1 cup of parsley, chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup red wine or balsamic vinegar
- 1 tsp honey
- 1/3 cup olive oil
- 1 tbsp grainy mustard
- 2 tsp smoked Spanish paprika
- Salt and pepper to taste
- Optional: I like to lay it on a bed of salad greens or kale. I’ve also added minced green olives and cauliflower which I thought made nice additions to the salad.
- Rinse quinoa. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer for about 12-15 minutes. Take off heat and let sit covered in saucepan.
- Combine chickpeas, cucumber, parsley, onions, and half the feta in a large bowl. Toss until well mixed.
- Gently toss with cooled quinoa.
- Wisk vinegar, honey, oil, grainy mustard and olive oil together. Add salt and pepper to taste. Drizzle over the combined salad ingredients.
- Add tomatoes, and gently toss, being careful not to over mix.
- Top with feta and serve.
I hope you enjoyed this recipe. Check out some of my other recipes including: Best salad ever, No bake energy balls, the best chicken soup you’ll ever eat, Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus.
Thanks for reading!