Recipe of the Month : April 2011

Recipe of the Month : April 2011

Recipe From : Rice Krispies Recipes

Recipe Name : Hidden Surprise Easter Egg Treats

Directions :

1. Clean, then coat inside of plastic eggs with cooking spray. Set aside.

2. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

3. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.

4. Using greased hands, firmly press 1/4 cup of Rice Krispies® mixture into both halves of each plastic egg. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.

5. Place about 6 M&M'S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.

6. Decorate with frosting and additional M&M'S® Brand Chocolate Candies (if desired). Best if served the same day. Serving size is 1 egg. MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 through 6 above. Microwave cooking times may vary. Notes: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container.

Recipe of the Month: March 2011

Recipe of the Month : March 2011 Recipe From: Rice Krispies Recipes , Name of Recipe: Lucky ShamRock Treats

Directions :

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

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 slightly. Using cookie cutter coated with cooking spray cut into shamrocks. Decorate with frosting and decorating sugar (if desired). Best if served the same day.

MICROWAVE DIRECTIONS:

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

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving

February 2011 Recipe of the Month ( hope you have a sweet tooth!!)
Recipe From: Betty Crocker
Indulgent Brownie Torte

Description: Triple your Chocolate pleasure with layers of frosted brownies topped with chocolate curls.

Prep Time: 15 Minutes

Total Time: 2 Hours and 45 minutes

Makes 8 serving

Need to have:
1 box Betty Crocker fudge brownie mix

water , oil , eggs called for on brownie mix box ( for cakelike brownies)

1 container Betty Crocker Rich & Creamy chocolate frosting

Chocolate curls, if desired


Instructions :

1.

Heat oven to 350ºF. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.

2.

Make brownies as directed on box for cakelike brownies in a 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.

3.

Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.

4.

Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.

Recipe of the Month: January 2011

January's Recipe of the Month
Recipe from: Bright Ideas , M&M's Website
Name of Recipe: Fun Flyers





Details
______________________

• Prep Time: 12 min.
• Bake Time: 15 min.
• Decoration Time: 30 min.
  Difficulty:Easy
• Yield: Makes 36 Fun Flyers.

Ingredients
_________________

2 cups M&M’S® Peanut Chocolate Candies (May substitute with 2 bags M&M’S® Brand Dark Peanut Chocolate Candies or 2 bags M&M’S® Brand Almond Chocolate Candies)

1 18.25-oz. box yellow cake mix

1 ½ cups prepared vanilla frosting

Green and yellow food coloring

2 strands black licorice laces

3 12-cup mini cupcake pans

36 mini paper cupcake liners

Resealable plastic bag

Spatula

Directions

____________

1.
Preheat oven to 350°F. Line 3 (12 cup) mini cupcake pans with paper
liners.

2.
Prepare cake mix according to package directions.

3.
Divide batter evenly between prepared cupcake pans. Bake approximately 15 to 18 minutes or until a toothpick inserted in center comes out clean. Remove from oven, transfer to wire rack and let cool completely.

4.
Meanwhile, spoon 1/4 cup white frosting into resealable bag. Tint
remaining frosting green and use to cover cupcakes.

5.
Use photograph as decorating guide for cupcakes. Arrange four M&M’S® Peanut Chocolate Candies as photo shows. Pipe white frosting body in center and use licorice for antennae.