Dark Chocolate Chip Macadamia Nut Rice Krispie Treats
I think everyone loves Rice Krispie Treats so I decided to give the original recipe a fancy makeover by adding toasted chopped macadamia nuts and dark chocolate chips. The result is unbelievably delicious.
INGREDIENTS
1/2 Cup Butter
20 Ounces Regular Marshmallows
1 Cup Toasted & Rough Chopped Macadamia Nuts
2 Cups Dark Chocolate Chips
6 Cups Rice Krispie Cereal
Preheat your oven to 350 degrees. On a parchment paper lined baking sheet spread out the macadamia nuts. Place in oven for 10 minutes. Remove from oven and let cool completely. Rough chop nuts and set aside. Line a 13x9x2 inch pan and either coat with cooking spray or grease with butter. In a large-size pot melt butter over a low heat. Add marshmallows and stir until completely melted. Remove from heat. You will need to work quickly at this point. Add macadamia nuts and stir. Add cereal and stir until well coated. Add chocolate chips and stir until combined. You don’t really want the chocolate to melt. Transfer mixture to pan. Using either a buttered spatula or wax paper evenly press mixture into pan until evenly distributed. Let cool completely. Cut into 2 inch squares or any size that you prefer. Transfer to serving platter and watch them disappear. Makes about 12 servings.
© Victoria Hart Glavin
Chili Spiced Pecans
If you’re having a family over for the holidays it’s nice to have snacks sitting out. Here is an easy recipe for Chili Spiced Pecans. You can also give them as a gift by putting them in a pretty jar adorned with a beautiful ribbon.
INGREDIENTS
3 Tablespoons Olive Oil
1 Teaspoon Garlic Salt
1 Teaspoon Curry Powder
1 Teaspoon Chili Powder
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Hot Pepper Sauce
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
3 Cups Pecan Halves
Preheat oven to 325 degrees. In a large-size skillet, combine olive oil, garlic salt, curry powder, chili powder, Worcestershire sauce, ground cumin, hot pepper sauce, ground ginger, and ground cinnamon. Cook over a medium heat 3 minutes stirring constantly. Remove from the heat and stir in the pecans. Toss to coat. Transfer to a parchment paper lined baking sheet. Place in the oven for 15 to 20 minutes until lightly browned. Stir occasionally. Remove from oven and let cool completely. Store in an airtight container. Makes 3 cups.
Roasted Pepitas
Pepitas are pumpkin seeds. Fresh from the pumpkin, each green seed is encased in a beige, slightly tough but edible hull. Roast the unhulled seeds, and you’ve got a perfect snack for a pumpkin carving party. Turn pumpkin seeds into a deliciously crunchy, salty treat. These unhulled pepitas are perfect for eating out of hand. In recipes that call for pepitas as an ingredient, use hulled pepitas.
INGREDIENTS
1 Cup Unhulled Pepitas
1 Tablespoon Grapeseed Oil
Kosher Salt
Preheat your oven to 400 degrees. Position a rack in the center of your oven. In a small-size bowl, stir together the pepitas and grapeseed oil. Spread the seeds on a large-size baking sheet and sprinkle lightly with kosher salt. Roast for 8 to 12 minutes until golden. Remove from oven and serve warm or at room temperature. Makes 1 cup. You can make ahead. Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature. You can also make a variety of Roasted Pepitas: Sprinkle with chili powder, smoked paprika, curry powder, or another favorite spice before roasting. Or if you would like a sweet treat, toss with cinnamon sugar after roasting.
Super Pumpkin Muffins
Yes, we’re glad to see summer go, but so happy to be in the thick of pumpkin season. Many people I know wait impatiently for fall just so they can indulge in pumpkin madness. Bake my double muffin (aka Super Pumpkin Muffin) over the weekend and serve for breakfast or snacks.
INGREDIENTS
8 Ounces Softened Butter
1/2 Cup Light Brown Sugar
1/2 Cup Sugar
3 Room Temperature Eggs
16 Ounces Pumpkin Puree
1 1/2 Cups Unbleached Flour
1 Cup Whole Wheat Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
2 Tablespoons Cinnamon
1 Tablespoon Ground Ginger
1 Teaspoon Freshly Grated Nutmeg
1 Teaspoon Allspice
1 Teaspoon Ground Cloves
1 Cup Room Temperature Buttermilk
3 Ounces Roasted & Salted Pumpkin Seeds For Top
Preheat your oven to 350 degrees. Line a muffin tin with muffin papers and set aside. In a large-size bowl cream the butter and sugars until they are light and fluffy. Add the eggs one at a time. Add the pumpkin puree. Beat for another minute. Sift all of the dry ingredients together. Add them to the batter in three additions, alternating with the buttermilk. Mix on a low speed until they are incorporated. Pour the batter evenly into the muffin cups. You will want them to be a bit more than 2/3 of the way full. Sprinkle the tops with the pumpkin seeds. Place in the oven and bake for 20 to 25 minutes. Remember that each oven heats differently. You will want the tops to be golden. Remove from the oven and cool the muffins in the pan for 10 minutes. Turn them out onto a rack and allow them to cool completely. Serve or store in an airtight container for up to 3 days. Makes 12 muffins.
Sometimes I’m in the mood for a smoothie, but I want to make it healthy. You can prepare your own wholesome smoothie with the push of a button. Homemade smoothies can be just as quick as store bought ones and a lot healthier.
INGREDIENTS
2 Large Peeled & Chopped Carrots
1 Cored & Sliced Granny Smith Apple
2 Peeled & Chopped Beets
1 Cup Ice Cubes
1 Cup Cranberry Juice
In a blender or food processor, combine the carrots, apple slices, beets, ice cubes and cranberry juice. Pulse until smooth. Pour your delicious smoothie into tall glasses and serve immediately. Serves 2