CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES

http://www.thirtyhandmadedays.com/peanutbutter-marshmallow-brownies/

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES
I had a hard time staying out of these.  So delish!   I think next time I might like to try real marshmallows and put them on as soon as the brownies come out.  Might work and it might not, but would be fun to try.  I did a 9x13 pan but a smaller pan would work too if you want them bigger.  I had only a little bit of milk chocolate chips on hand but had some Hershey bars so I did that.

INGREDIENTS

• 1 Brownie Mix as well as the ingredients it calls for on the box. If you are not a fan of brownie mixes you can also make them from scratch.
• 1 jar of marshmallow creme
• 1 bag milk chocolate chips
• 1 cup peanut butter
• 3 cups Rice Krispy cereal

INSTRUCTIONS

1. Make brownies according to the instruction on the back of the brownie mix box.
2. Let the brownies cool. Then spread the marshmallow creme on top of the brownies.
3. Place chocolate chips and peanut butter in a saucepan on low heat and stir until the mixture is thoroughly combined and has a smooth consistency. Stir in the Rice Krispy's until they are incorporated to the peanut butter chocolate mixture.
4. Spread the chocolate peanut butter mixture over the marshmallow creme. Make sure to cover the whole thing!
5. Let the dessert set in the fridge for 20 to 30 minutes.

NO-BAKE CHOCOLATE CHIP GRANOLA BARS OR BITES (BALLS)

NO-BAKE CHOCOLATE CHIP GRANOLA BARS
http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/
These are seriously so easy to make.  Everyone really liked them.  I read the measurement wrong the first time and put way too many chocolate chips.  Put right amount next time - liked with more - 1/4 c just about right.

No-Bake Chocolate Chip Granola Bars

Healthier and cheaper than the store bought kind!

yield: 10 BARS

prep time: 2 HOURS INCLUDING COOLING TIME

cook time: 5 MINUTES

total time: 2 HOURS 5 MINUTES

INGREDIENTS:

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

DIRECTIONS:

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough...you want it to make it just past the softball stage. OR you made them too thin or you didn't pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they'll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so.

No-Bake Granola Bites

http://www.melskitchencafe.com/2013/08/no-bake-healthy-granola-bites.html

YIELD: MAKES ABOUT 30 BITES

Kira who sent me the recipe also includes 2 tablespoons ground chia seeds with the dry ingredients (I haven't used them when I've made them...yet!). Also, feel free to play around with the amounts, increasing or decreasing ingredients, adding dried fruit, coconut, etc. Just keep an eye on the consistency so that it still forms a mixture that sticks together when formed into balls. The coconut oil isn't absolutely necessary but I loved the smooth silkiness it gave to the granola bites plus if you use extra-virgin instead of expeller-pressed, you'll get a sweet hint of coconut.

INGREDIENTS

• 2 cups quick oats
• 1 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

DIRECTIONS

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

CRISPY CHICKEN

CRISPY RANCH CHICKEN
http://fabulesslyfrugal.com/2012/04/crispy-ranch-chicken.html
We all LOVED this!  Went perfect with smashed potatoes.  Jackson had a great idea that we could do this with fish as well.

• 8 boneless, skinless chicken breasts
• 2 c rice crispy cereal 
• 1 packet Ranch Dressing mix (or try 2 tsp. each of onion & garlic powder, plus salt & pepper)
• 3/4 c grated Parmesan
• 1/2 c melted butter (or try using 4 egg whites, beaten) I used 2 eggs
• flaxseed meal - approx 3 T
• 
  

Pour the cereal into a zip-lock bag and use a rolling pin to crush it a little bit, leaving some bigger pieces. Combine the cereal, Parmesan, and dressing mix. Dip chicken in the butter, then cover thoroughly in the dry mixture. Place chicken in an ungreased 9×13 baking dish and bake for 45 minutes at 350°, or until it is cooked through.

CRISPY CHICKEN

from Martha Stewart magazine

• 1 quart buttermilk
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons plus 2 teaspoons coarse salt
• 1 teaspoon ground pepper
• 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
• 4 cups crisp puffed-rice cereal

Directions

1. In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
2. Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.

RICE KRISPIES

3T butter

4C miniature marshmallows

6C rice crispies

Scoop 1/2 cup mixture out in a measuring cup that has been sprayed with Pam. Cover hands in butter. Shape into a ghost. Let cool on wax paper. After cooled (watch while they are cooling sometimes you have to reshape) put a little bit of frosting and then place an eye (I used mini M&M's). Best if eaten that day.