Author: QuiltLady

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
1 Yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.  
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup. 
  • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
  • Add ketchup and bring to a slow boil, stirring constantly. 
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

An email I’d never seen, but made me laugh…

The Stranger 

A few years after I was born, my Dad met a stranger who was new to our small town. From the beginning, Dad was fascinated with this enchanting newcomer and soon invited him to live with our family. The stranger was quickly accepted and was around from then on. 

As I grew up, I never questioned his place in my family. In my young mind, he had a special niche. My parents were complementary instructors: Mom taught me good from evil, and Dad taught me to obey. But the stranger… he was our storyteller. He would keep us spellbound for hours on end with adventures, mysteries and comedies.

If I wanted to know anything about politics, history or science, he always knew the answers about the past, understood the present and even seemed able to predict the future! He took my family to the first major league ball game. He made me laugh, and he made me cry. The stranger never stopped talking, but Dad didn’t seem to mind. 
   


Sometimes, Mom would get up quietly while the rest of us were shushing each other to listen to what he had to say, and she would go to the kitchen for peace and quiet. (I wonder now if she ever prayed for the stranger to leave.) 
   


Dad ruled our household with certain moral convictions, but the stranger never felt obligated to honor them. Profanity, for example, was not allowed in our home – not from us, our friends or any visitors. Our long time visitor, however, got away with four-letter words that burned my ears and made my dad squirm and my mother blush.

 

My Dad didn’t permit the liberal use of alcohol but the stranger encouraged us to try it on a regular basis. He made cigarettes look cool, cigars manly, and pipes distinguished. He talked freely (much too freely!)
about sex. His comments were sometimes blatant, sometimes suggestive, and generally embarrassing.. 
   


I now know that my early concepts about relationships were influenced strongly by the stranger. Time after time, he opposed the values of my parents, yet he was seldom rebuked… And NEVER asked to leave. 
   


More than fifty years have passed since the stranger moved in with our family. He has blended right in and is not nearly as fascinating as he was at first. Still, if you could walk into my parents’ den today, you would still find him sitting over in his corner, waiting for someone to listen to him talk and watch him draw his pictures. 



(Note: This should be required reading for every household!)
His name?…. 
We just call him ‘TV.’ 

He has a wife now….we call her ‘Computer.’ 

Their first child is “Cell Phone”. 

Second child “I Pod “.

And JUST BORN THIS YEAR WAS a Grandchild  IPAD.

LIMA BEAN (butter beans) MASH

The large, flat, kidney-shaped legume known as Lima beans is one of the principal ingredients in that Native American culinary classic, succotash. The other is corn. Succotash was also a popular dish during the Great Depression, and it is still revered (and served) at Thanksgiving Dinner by many New England families.

Lima beans are also referred to as butter beans and are native to the Andes, near present day Peru. These beans were first cultivated some 4,000 years ago, but didn’t become widespread until the days of the Spanish Viceroyalties of Latin America. The Viceroyalty of Peru began exporting these beans to the rest of the Americas and onto Europe. And on the boxes of beans were stamped the place of origin: Lima – Peru. You now know how these legumes got their name.

Many have an aversion to Butter beans. I admit I was one of them. But with the right recipes these beans can be quite tasty. Peeling the Butter beans is the fist answer. Many who have a distaste for lima beans are actually turned off by the outer skin of the seed. But peeling the beans yields a very different experience.  However, peeling Lima beans can certainly be a dull task that exacerbates any ill attitude toward this legume. But if you treat peeling lima beans as a sort of zen meditation, you will be rewarded with beans of a buttery texture and sublime flavor. If you still find you are not a fan of Lima beans, even after peeling them, then try cooking them a bit longer. When Lima beans are overcooked, they get mushy, not unlike a potato. Indeed, they even take on a potato-like flavor.

Lima Bean Mash adapted from 365 Whole Foods
3 cups dried Butter  (Lima) beans
4 strips bacon
1 small red onion, 1/2 finely chopped and the other 1/2 coarsely sliced
5 cloves garlic, minced
1 Meyer lemon, zested
2 tablespoon Avocado oil
1 tablespoon white wine
Smoked paprika
Salt and pepper to taste

  • Wash beans thoroughly. 
  • Fill a large dutch oven with about 6 cups of water, along with the cleaned beans. 
  • Add 1/2 coarsely sliced onion, the olive oil, and liberal amounts of salt. 
  • Bring water to a boil, then simmer the beans tender (about 45 minutes).
  • Let water cool completely. 
  • The beans should have swelled to about twice their size. The skins should now be quite tender. Simply grab each bean between your thumb and index finger and pinch lightly at one end. The skin should break open and the bean seed should slide out easily, leaving behind a translucent, balloon-like skin. Once all the beans are peeled, set aside.
  • Heat a large skillet over medium-low heat. 
  • Fry the bacon to crisp. 
  • Remove bacon from pan and place on paper towels to drain. 
  • Crumble or tear bacon into bite sized pieces.
  • Add 1/2 finely chopped red onion to hot skillet, and sauté in the residual bacon fat. 
  • Deglaze the pan with the white wine, and now add the fried bacon and the skinned beans, and tossing until you reach desired mashed consistency.
  • Spoon beans mash onto plates, and sprinkle with Gremolata (lemon zest, garlic, and parsley). 
  • Top with smoked paprika, black pepper, and additional salt (if needed) and serve.

APPLE RHUBARB BROWN BETTY

2 to 3 stalks rhubarb, trimmed well (3 Cups)
1 small loaf white bread (6 ounces), crusts removed (3+ cups)
1 stick butter, melted, plus 2 tablespoons sliced thin
2 Granny Smith apples, peeled, cored, and sliced into thin wedges
1/2 cup + 1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon

  • Preheat oven to 350 degrees.
  • Cut rhubarb into 1/4-inch-thick cubes.
  • Tear bread into 1/2-inch pieces.
  • Spray a shallow 1-quart baking dish with PURE.
  • In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
  • In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice.   Grate zest; add to mixture.
  • Let sit until juices begin to run, about 5 minutes.
  • Spread half of rhubarb mixture over bread pieces.
  • Sprinkle with 1 cup more bread pieces.
  • Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
  • Sprinkle 1/4 cup brown sugar.
  • Dot with 2 tablespoons butter slices.
  • Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
  • Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
  • Serve warm with vanilla ice cream.

ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES

I had something similar in a restaurant in Carmel a few years back, well by similar I mean that it had the angel food cake and strawberries. I embellished a bit by adding the bananas, mocha hot fudge and caramel sauce, but I think a little decadence is good. All in all the hot fudge and caramel are the only caloric portions of this dessert. It LOOKS more decadent than it is!

What do you get when you use these ingredients?

ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES
1 slice angel food cake per person*
3 strawberries per person
1/2 banana per person
2 tablespoons Mocha Hot Fudge Sauce per person
2 tablespoons Caramel Sauce per person
whipped cream

  • Slice cake in half diagonally and arrange on plate.
  • Sprinkle banana slices and strawberry slices randomly around angel food cake pieces.
  • Pour

*I like to make loaf angel food cakes for this recipe

ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT

I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

  • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
  • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
  • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
  • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
  • Gently pour into a 10″ ungreased tube pan.
  • Bake at 375 degrees for about 35 to 40 minutes.
  • Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

  • Preheat oven to 325 degrees.
  • Beat yolks of eggs until thick and lemon colored.
  • Whisk egg whites until stiff peaks form. Set aside.
  • Gradually beat in the sugar, grated lemon rind, and juice.
  • Fold in half of the stiffly beaten egg whites.
  • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
  • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
  • Frost and sprinkle with toasted coconut.
  • Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

  • In a saucepan, combine the sugar, corn syrup and water.
  • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
  • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

  • Preheat oven to 350 degrees.
  • Toss coconut in melted butter until well coated.
  • Spread evenly on a jelly roll pan.
  • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

Another wonderful use for my new brownie pan! Individual cakes for the BBQ.

 
We had a casualty that the dogs loved!

I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

  • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
  • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
  • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
  • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
  • Gently pour into a 10″ ungreased tube pan.
  • Bake at 375 degrees for about 35 to 40 minutes.
  • Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

  • Preheat oven to 325 degrees.
  • Beat yolks of eggs until thick and lemon colored.
  • Whisk egg whites until stiff peaks form. Set aside.
  • Gradually beat in the sugar, grated lemon rind, and juice.
  • Fold in half of the stiffly beaten egg whites.
  • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
  • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
  • Frost and sprinkle with toasted coconut.
  • Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

  • In a saucepan, combine the sugar, corn syrup and water.
  • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
  • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

  • Preheat oven to 350 degrees.
  • Toss coconut in melted butter until well coated.
  • Spread evenly on a jelly roll pan.
  • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

CHOCOLATE LEMON CREAM CHEESE FROSTING aka YUMMY

CHOCOLATE LEMON CREAM CHEESE FROSTING 
This frosting turned out fabulous – like eating fudge!

1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce)  block Baker’s semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion
3 cups powdered sugar

  •  In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon emulsion and vanilla.  Beat until well blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

OREO CHEESECAKE BALLS

These are always a part of my neighbor packages for Christmas.

OREO CHEESECAKE BALLS – YUM YUM GOOD!
1 regular package Oreos
12 ounces cream cheese, room temperature
Almond Bark
Candy Decorations

  • Crush Oreos in food processors
  • With hand mixer, mix together the Oreo crumbs and cream cheese
  • Roll into small balls.
  • Put balls into freezer for 5 minutes.
  • Melt Almond bark in small batches.
  • Coat each ball in almond bark.
  • Immediately decorate.
  • Let harden.

ROCKY ROAD BLACK FOREST BROWNIES

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

Pineapple Upside-Down Cheesecake

Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE


Cheesecake Ingredients
Filling ingredients for Cheesecake (see recipe below)

3 tablespoons maraschino cherry juice

For Pineapple Upside-Down Cake

2 2/3 cups all-purpose flour
6 tablespoons cornstarch
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
2 teaspoons vanilla
2 tablespoons Malibu coconut or pineapple rum
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups firmly packed brown sugar
Two 20-ounce cans pineapple slices in juice, drained well

Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

Make the Cheesecake Filling
  • Make the cheesecake filling as directed below.
  • Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
  • Cook the cheesecake according to the directions outlined in the original recipe.
  • Cover and place in the refrigerator to cool for 4 hours so.
Make the Pineapple Upside-Down Cake
  • Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
  • In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
  • Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
  • Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
  • Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.
Assembling the Cake
  • Place one layer of pineapple upside-down cake on a serving platter.
  • Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
  • Cut cheesecake into slices and serve garnished with fresh whipped cream.

Original Cheesecake Factory Cheesecake Ingredients

Filling

2 pounds full-fat cream cheese, warmed to room temperature

1 1/4 cups sugar

1 cup sour cream, warmed to room temperature

1/4 cup all-purpose flour

5 eggs

1 tablespoon vanilla extract

1 tablespoon lemon juice

  • Heat the oven to 475 degrees
  • Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
  • In a large bowl, mix the graham crackers, nuts, and cinnamon.
  • Slowly pour in the butter. Mix with hands to distribute butter evenly.
  • Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
  • In a large bowl, beat the cream cheese with an electric mixer on low speed.
  • Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
  • When mixture is blended, pour it into the springform pan.
  • Place the cheesecake pan into the water bath in the oven. 
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

PEACH NUTTY CHEESE BARS

1 cups all-purpose flour
1 cups quick-cooking oats
1/2 cups chopped cashews
1/2 + 1/3 cup granulated sugar, divided
1/4 teaspoon baking soda
1/2 cup butter, melted
8 ounces cream cheese, softened
1 large eggs
2 teaspoons fresh lemon juice
1 teaspoons vanilla extract
3/4 cup peach jam

  • Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray. 
  • Combine flour, oats, cashews, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool. 
  • Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined. 
  • Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.
  • Let cool.  Store in air tight refrigerated container.  

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies 
50 Kraft caramels 
1 can sweetened condensed milk 
1/4 cup + 1/4 cup unsalted butter 
1 bag mini marshmallows 
1 1/2 teaspoon vanilla extract 
3 teaspoons sea salt flakes

  • In a medium sauce pan over  a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
  • Remove from heat.


  • Line a 9×13 baking dish with foil, extending over the edge.  
  • Spray with non-stick PURE or PAM.
  • Melt butter in large sauce pan.
  • Add marshmallows and stir  until just melted.
  • Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
  • Remove from heat.
  • Stir in rice krispies until evenly coated.
  • Press into pan**.
  • Cool completely.


  • Pour remaining caramel over rice kripy treats and spread even with a spatula.
  • Sprinkle remaining sea salt over top.
  • Enjoy!
  • Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.