Everything's better with RAINBOW SPRINKLES!

RAINBOW SPRINKLES!



WELL, THE RECIPE I AM POSTING TODAY DOESN'T REALLY HAVE RAINBOW SPRINKLES IN IT BUT HOW CAN YOU RESIST THIS SWEETEST THING TELLING YOU "BUT MOM, IT REALLY NEEDS SPRINKLES!"



TODAY'S RECIPE IS A SWEET ONE. I HAVE BEEN WANTING TO BAKE THESE FOR A COUPLE OF WEEKS NOW AND DECIDED TODAY WAS THE DAY! THIS ONE IS FOR YOU SHAUNA!

PEANUT ROLL BARS

(THEY TASTE ALMOST LIKE NUTROLL CANDY BARS, JUST BETTER!)

1 CUP BUTTER (SOFTENED)

1 CUP BROWN SUGAR

3 EGG YOLKS

1 1/2 TEASPOONS VANILLA

2 1/4 CUP FLOUR

3/4 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

1/2 TEASPOON SALT

CREAM BUTTER AND SUGAR, MIX IN EGGS AND VANILLA. MIX IN REMAINING INGREDIENTS. PRESS INTO A 17x12 INCH PAN. BAKE AT 350 DEGREES FOR 12-15 MINUTES. REMOVE FROM OVEN AND SPREAD ON

5 CUPS MINI MARSHMALLOWS.

RETURN TO OVEN UNTIL MARSHMALLOWS HAVE SPREAD TOGETHER. COOL COMPLETELY.

IN SAUCEPAN MELT

1 1/2 CUPS LIGHT CORN SYRUP

5 TABLESPOONS BUTTER

3 TEASPOONS VANILLA

3 CUPS BUTTERSCOTCH CHIPS (AUNT HEIDI LIKES PEANUT BUTTER CHIPS BEST!)

STIR CONSTANTLY, BRING TO A BOIL AND BOIL FOR 1 MINUTE. LET COOL TO ROOM TEMPERATURE! POUR OVER COOLED MARSHMALLOWS, THEN PRESS ONTO MIXTURE..

2 CUPS RICE KRISPIES

2 CUPS PEANUTS

LET COOL AND STAND OVERNIGHT FOR BEST RESULTS. CUT INTO SMALL SQUARES.

VARIATION: ADD RAINBOW SPRINKLES OR USE WHITE CHOCOLATE CHIPS AND MACADAMIA NUTS!

MOLLY'S
RAINBOW SPRINKLE
VARIATION!

It's a Baaffle!!!!!

What's a baaffle (pronounced bawful) you ask?? It is the name my neighbor came up with for the lunch he just happened to show up for.
+ +

These 3 ingredients among others combine to make a baaffle. I got this recipe at work from a friend who was telling us about the trouble she went to, to make these for her husband for Father's Day. Thanks Julia! I sure wish I had had this recipe last Sunday! I was sure they would be a hit at my house since bacon and cheese are among the favorites. It just so happened we had 2 neighbor's join us too! They were a HIT! I want to dedicate this recipe to all you bacon lovers out there!

Baaffle

2 cups Krusteaz Belgian Waffle Mix

1 cup milk

1 cup sour cream

1 egg

1 Tablespoon melted butter

Mix together then stir into batter:

6-8 slices bacon crumbled

1 cup shredded cheddar cheese

Cook on a waffle iron like a regular waffle.

Makes 3 - - 12 inch square waffles

Homemade Buttermilk Syrup

2 cubes butter

2 cups sugar

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

Melt butter in a medium saucepan on medium high heat. Add sugar and buttermilk. Bring to a boil. Stir constantly at a boil for 4-5 minutes. Remove from heat and add vanilla and baking soda. (If your pot is more than 1/2 full you may want to add the vanilla and soda in the sink, it will almost double the volume.)

Serve syrup over hot waffle. MMMMM, these are sooo good.

Caution: Not to be used for dieters, may clog arteries!

More 4th of July Favorites

I was reminded today by a friend of mine of long lost cookie recipe I usually only make in the summer. They sound wierd but trust me if you like rootbeer you will love them!

Cookies


1 cup brown sugar

1/2 cup butter (softened)

1 egg

1/4 cup buttermilk

1 tsp. Rootbeer concentrate (extract)

1 3/4 cup flour

1/2 tsp. baking soda

1/4 tsp. salt

Cream sugar and butter, add egg, buttermilk and rootbeer concentrate. Mix well. Add dry ingredients. Dough will be slightly moist. Drop by teaspoonful on greased pan. Bake at 350 degrees for 7-8 minutes. Do Not over cook. Place on cooling racks. Glaze while still warm.

Glaze

2 cups powdered sugar

1/3 cup butter (softened)

1 1/2 tsp. Rootbeer concentrate

2 Tbsp hot water

Mix well, spoon on cookies.

I usually double the recipe it only makes about 2 dozen per batch.

Take-out Thursday

About a year back we had some really bad luck cooking on Thursdays. If my memory serves me right we had 6 or 7 Thursdays in a row where the meal just didn't turn out. It started with something in the crockpot that had cooked to "hockey puck" consistency by the time we got to it. There was a pasta that tasted terrible, the rice dish that completely shattered the dish, and others that followed the same patterns. We finally decided that Thursday's were either old reliables i.e. grilled cheese or spaghetti etc. or take out. The streak has finally been broken. Not realizing what day it was I tried out a new pork chop recipe that was a HIT!

Teriyaki Pork Chops with Tropical Salsa

2/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup rice wine vinegar

2 cloves garlic, minced

6 (1 1/2 inch thick pork chops)

In saucepan, combine ingredients (except pork chops). Heat to boiling, stirring until sugar dissoved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.

Grill pork chops 7 to 9 minutes per side over medium heat basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical salsa.

I like to use the pineapple salsa from Harmons but here is the recipe that was included.

Tropical Salsa

2 cups finely diced fresh pineapple

1 cup finely diced papaya

3/4 cup finely diced peppers

1/2 cup finely diced onion

1 clove garlic, minced

3 tablespoons chopped fresh mint leaves

salt to taste

Combine ingredients and let stand at room temperature for 1 hour before serving.

Here's to the Red, White, and Blue!

Just wanted to post this great looking dessert I saw in the Martha Stewart Living magazine. I love the July Holiday's and am looking forward to the fun (especially the fireworks) that go along with the months festivities.

A Tribute to Dad!

Happy Father's Day to the best dad in the whole world.

He truely is "INCREDIBLE!"

Things have been crazy busy the last couple of weeks. A very fun and relaxing girls trip to St. George, and then being in charge of the Fassmann Family Reunion have taken up my free time...free time, what's that? In the midst of the chaos, I showed the meatloaf cupcakes to my mother-in-law, and we decided to try them for Father's Day along with Ribs. The family had a great time and everything was a big hit! Here are pictures of Barb's "cupcakes." Sorry, the recipe is a family secret!

This rib recipe was shared by my good friend from work, Jodi. I took some liberty on the recipe and changed it a little on accident. I needed Sprite for the recipe and didn't have any and really didn't want to go to the store. We just happened to be at the in-laws and I figured they might have some. There wasn't any Sprite but there was Tiki Mist Shasta. I looked at the ingredients and it had lemon juice so I figured it was their version of lemon lime soda. I didn't think anything of it until the next morning when I put it in the crock pot with the ribs. Well it was closer to Mountain Dew than it was to Sprite. I used it any ways. The ribs were incredible.

Barbeque Ribs

1 rack bone-in pork ribs

2 cans Sprite (or Tiki Punch)

Cook on low in crockpot 4-6 hours.

Remove from crock pot to a pan. Brush with your favorite BBQ sauce and bake in 400 degree oven for 15 to 20 minutes.

Enjoy!

Meatloaf Sunday with a twist!!!!

My husband had me looking for a recipe and I stumbled upon this cupcake blog. I LOVE cupcakes! I had to put a link to this meat loaf cupcake recipe for the in-laws. Hands down my mother-in-law makes the best meatloaf, (and I don't really like meatloaf all that much) and we are always trying to figure out how to make it single serving for a shower or other function. Well I think these are darling little treats! I haven't made them so I don't know if they are good, but aren't they cute?

Here is the link....

http://finefuriouslife.com/2008/05/14/meatloaf-cupcakes-with-mashed-potato-frosting/