Thursday, November 7, 2013

Butterscotch Rice Crispy Treats

You get two recipes for the price of one this time.  My friend, Amber L. Johnson recently published her debut novella, Where We Fell.  (see my review of Where We Fell HERE) At one point in the story, the main girl, Hannah, brings a plate of Butterscotch Treats to Oliver.  I wanted to celebrate Amber's success by posting a recipe for these treats here.  I found one recipe on the Kellogg's site


  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • — OR —
  • 4 cups miniature marshmallows
  • 3 tablespoons butterscotch flavor instant pudding & pie filling
  • 6 cups Kellogg's® Rice Krispies® cereal
  • Ignore the Chocolate Chips


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in pudding mix.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add pudding mix, stirring until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

This version, while tasty, did not stand a chance against the recipe my mother used to make.  Hold on to your taste buds.

6 cups Crisp Rice Cereal
2 cups butterscotch chips
1 cup peanut butter

Chocolate Topping (original recipe, I suggest doubling this to create an complete layer of chocolate over the treats.)
1 cup chocolate chips
2 tbsp butter
1 tbsp water
1/2 cup powdered sugar
1. In a medium pot, melt the butterscotch chips and peanut butter over medium heat on the stove.
2. Once the butterscotch chips are completely melted, mix in the cereal.
3. Spread in a greased 9X13 pan
4. Allow to cool in the refrigerator for approx 30 minutes

1. Heat all ingredients over medium-high heat
2. Carefully spread the chocolate over the top of the treats
3. Allow to cool in the refrigerator for another 30 minutes, then enjoy.

My kids call this stuff "crack".  It's every bit as addictive.

Thursday, October 17, 2013

Finger Lakes Grape Pie

This recipe is in response to the book The Perfect Match by Kristan Higgins.  You can see the review of THE PERFECT MATCH HERE.  This recipe comes from Kristan herself.  Check out what she had to say.

(From Kristan's Newsletter)
As part of my research for books, I like to try the local dishes when I'm visiting the area I set my stories.  For the Finger Lakes, there were two dishes that stood out for me - salt potatoes which are potatoes cooked in very salty brine (fantastic) and grape pie.  Oh man, I love grape pie!  I never had it before I went to the Finger Lakes, and now I'll never visit the area without making sure I have some.  Here's my version of the lovely Yankee dessert, which Honor makes for Tom's unofficial stepson in THE PERFECT MATCH.

Finger Lakes Grape Pie

For Filling:
5 1/2 cups Concord grapes
3/4 cups sugar, maybe a little more depending on how sweet the grapes are
1 tablespoon tapioca or 3 tablespoons cornstarch

For Crust:
1 cup cold lard (I know, I know, but it makes the flakiest crust there is)
2 1/4 cups flour
1 tablespoon powdered sugar
1 teaspoon salt
1/4 cup ice water
a pinch of breadcrumbs for sprinkling on the bottom of the pie plate before you put the crust in.

Assemble crust by cutting lard into small chunks. Mix in dry ingredients with pastry fork. Add ice water (use a tablespoon or two more if dough seems dry). Refrigerate. The colder the crust, the flakier it will be.

Preheat oven to 425.

Wash the grapes and pop the skins off by pinching them at the non-stem end. Save the skins in separate bowl. Put the peeled grapes into a saucepan, squish them lightly and bring it to a boil. Let boil for 5 minutes; put it through a colander to remove the seeds. Pour the hot pulp over the skins. (The longer you let this mixture sit, the deeper the color.) Add the sugar and tapioca, then pour the mixture into the prepared pie crust and dot with butter. If you’re feeling ambitious, you can do a lattice work top crust or cut out a pattern in the crust so the gorgeous color will show.

Bake at 425° for 20 minutes.Lower the temperature to 320 degrees and cook 40 minutes more until the crust is browned and the juice begins to bubble up. Serve warm with vanilla ice cream (you know I was going to say that, didn’t you?). Enjoy!

Monday, September 30, 2013

Apple Pie Cocktail

This recipe is in response to the book Antigoddess by Kendare Blake.  Check out Nikki's review of Antigoddess HERE.

Antigoddess takes place mostly in upstate New York in the fall.  The leaves have already fallen from the trees and its starting to flurry snow just a bit some evenings.  What's more comforting on a cold evening than a warm Apple Pie?  Save yourself all the mess of baking and make an Apple Pie Cocktail instead.  With a nod to what started the whole Trojan War (the Apple of Discord) thrown in gor good humor.  I suggest making this redipe and keeping it warm in your crockpot.  Serve them in mason jars and toast "kallisti" or "To the fairest!"  Invite the girls over and tak books, men and life.  The entire house will smell amazing too.  Cheers!

This recipe is originally posted on Allrecipes


1 gallon apple juice
1 gallon apple cider
3 cups white sugar
8 cinnamon sticks
1 (750 milliliter) bottle 190 proof grain alcohol


1. In a large pot, combine apple joice, apple cider, sugar and cinnamon sticks.  Bring to a boil, the remove from heat and let cool completely. 
2.When juice mixture is cool, stir in the grain alcohol.

 About Nikki:

Nikki spends half her time at the gym and the other half of her time wondering why she is single, which gets old really fast so she reads instead.  She loves cats, shopping, cartoons, good music and great friends.  She loves to read dystopian, paranormal, steampunk, horror, erotica and even a bit of sci-fi.  She is an avad Manchester United fan and a total dork.

Sunday, September 22, 2013

Eggs in a Frame

This post is a direct result of Stephanie's review of the book,

Eggs in a Frame


1 egg
1 slice of bread
salt and pepper


Take a  glass or cookie cutter and cut a hole in the middle of the bread.  Butter both sides of the bread.  Put the bread into a skillet then crack the egg into the hole.  Fry the egg to your personal level of done-ness turning over to cook on both sides.  Add salt and pepper to taste.

Thursday, September 19, 2013

Cake Mix Chocolate Chip Cookies

The boys were asking to make cookies this week.  We have a couple of cake mixes in the cabinet so I decided to just use one of those to make the cookies.


(original recipe)
1 (18.25 ounce) package cake mix (we used Golden Vanilla)
1/2 cup butter, softened
2 Eggs
1 cup semisweet chocolate chips (we just added them until we thought it looked like enough)

(We followed some online comments and added)
2 tablespoons oil
1 teaspoon vanilla


1.  Preheat oven to 350 degrees F 
2.  In a medium bowl, stir together all of the ingredients except for the chocolate chips.  Stir until smooth and well blended.  Add in the chocolate chips
3.  Drop by spoonfuls onto ungreased baking sheets.
4.  Bake for 8 to 10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

These cookies were gone within 24 hours.

Wednesday, September 11, 2013

Greek Almond Butter Cookies

In honor of a fantastic book that I recently read (Where the Stars Still Shine by Trish Doller) I decided to make this morning's home school lesson a science experiment about predicting and measuring.  

First I had the boys create a recipe for what they thought should go into making Greek Almond Butter Cookies.  Two of them got pretty close.  The fourteen year old is not allowed in my kitchen ever again.

Next, we looked at the real ingredients and compared it to theirs.

 Finally, we followed the recipe and baked the cookies.



1 cup butter, softened                                 1/2 teaspoon almond extract
3/4 cup white sugar                                     2 1/4 cups all-purpose flour
1 egg                                                          1/2 cup confectioner's sugar for rolling
1/2 teaspoon vanilla extract


1) Preheat the oven to 400 degrees F (200 degrees C).  Grease cookie sheets.
2) In a medium bowl, cream together the butter, sugar, and egg until smooth.  Stir in the vanilla and almond extracts.  Blend in the flour to form a dough, you may have to knead it by hand at the end.  Take about a teaspoon of dough at a time and roll into balls, logs, or 'S' shapes.  Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
3) Bake for 10 minutes in the preheated oven, or until lightly browned and firm.  Aloow cookies to cool completely before dusting with confectioners' sugar.

We had fun and made different shapes.

Where the Stars Still Shine by Trish Doller is a YA book coming September 24, 2013.  If you enjoy reading, I encourage you to give this book a chance.  You can read my review HERE and enter before September 24, 20013 to win a hardcover copy.