Don the Tomato Man...

Don and Sue have been a part of my family's life since 1989.  We moved across the street from them and immediately formed a bond.  Well to be honest the bond started when our son Mitch would practice hitting golf balls across the street and into Don's garden!  Don would kindly bring over a hand full of golf balls and either a bowl full of his homegrown strawberries or tomatoes.  To this day Don loves to laugh about Mitch hitting golf balls into his gardens.  Don still tells me he would tell Mitch he plants his golf balls but no matter what he does he can't get them to grow!  Don is an avid gardener and raises the sweetest & juciest tomatoes you have ever put in your mouth!  This year Don planted 80 tomato plants!  I can't even manage to grow and produce a couple of plants, yet this sweet man, flourishing at the age of 86, has 80 thriving tomato plants!  I get a phone call at least twice a week from Don.  It's always the same… "Gwyn Day, we have tomatoes for you to enjoy!"  You don't have to tell me twice, I'm in the car and headed his way as soon as I hang up!  Mark and I have enjoyed BLTs and Caprese Salads all summer!  mmmmm… I know what I am making for dinner!

Sue has her favorite types of tomatoes and Don takes special care of those plants.  Sue has struggled with her health the past few years, and Don is there for her every step of the way.  If you look up caregiver I am most certain Don's picture would be found in the definition.  He is quite a man indeed!

I am continuing to sharpen my photography skills, thanks to Nelou.  For some time now, I have been wanting to photograph this sweet couple along with Don's beautiful garden…  And as luck would have it, Don and Sue were thrilled to have me come and snap a few pictures!  Side bar… I don't know how you photographers do it- photographing weddings, newborns, families etc.!!!  This I know for sure… I would never ever consider doing such a hard and demanding job!  Oh the pressure!  I think I'll stick to honing my skills on food and flowers!

Not everyone is as lucky as I am to have fresh homegrown tomatoes all summer long from a dear friend- so my advice to you… be sure to check out your local Farmer's Market.  Slice some fresh tomatoes, fry up some bacon and make yourself a yummy BLT.

BLT

Fresh sliced tomatoes

Lettuce

Crispy bacon

Miracle Whip

Peanut Butter

Toasted bread

You are probably saying "what?" peanut butter!  Don't knock it till you try it!  Toast the bread and spread one slice with a generous amount of peanut butter and place the bacon on top.  Spread miracle whip on the other slice of bread, add tomatoes on top of the bacon, followed by the lettuce, and top it off with the bread and enjoy!  Get in my mouth now!

Caprese Salad

Fresh sliced tomatoes

Fresh basil

Fresh mozzarella cheese

Excellent balsamic vinegar

Slice up your tomatoes, chop up some basil, add mozzarella cheese and drizzle with balsamic vinegar!  Enjoy!

Little Beach Street Bakery - A Novel

I'm sure summer is just around the corner… can you feel it?  Spring time in Oklahoma has been anything but sunshine and flowers blooming!  The sun is hiding and my flowers have all but drowned!  What's a girl to do when she can't get out and dig in the dirt?  Why… curl up with a good read and bake of course!  I have a stack of to be read books calling my name on my bedside table.  Side note, hop on over to Modern Mrs. Darcy.  Anne Bogel's blog is chalked full of great reads. Every book I have read from her blog has never disappointed.  I just read the last page of Little Beach Street Bakery by Jenny Colgan.  Such a fun and yummy read.  A sweet story about a young woman starting over and finding her passion… baking!  I found myself being pulled to the kitchen and searched my pantry for something delicious to bake!  On one such trip to the kitchen after firing up the oven, I stumbled on some very ripe bananas.  Perfect for banana bread!  Instead of bread I wanted to try muffins.  So I started digging in my cookbooks looking for just the right recipe.  I love adding a dollop of sour cream to my muffins, cakes and scones but I couldn't find a recipe with the ingredients I wanted to use.  So wallah… I came up with my own!  Mark, my kids and grands were my taste testers.  I got a "two thumbs up" from the family!  Score!

Scoot to your local book store or order your copy of Little Beach Street Bakery and bake up some muffins.  Make time this summer to curl up with a good book and just enjoy!

Streusel Banana Nut Muffins

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large ripe bananas, mashed

3/4 cup dark brown sugar

1 egg

1/3 cup melted butter

1 teaspoon vanilla

1/4 cup sour cream

3/4 cup or a little more pecans, if desired

Streusel Topping:

3/4 cup brown sugar

3/4 cup flour

1 tablespoon water

2 teaspoons cinnamon

1/4 teaspoon kosher salt

1/4 cup butter softened at room temperature

Mix all topping ingredients until crumbly.

Sift flour, baking powder, baking soda and salt together and set aside.  In a separate bowl mash bananas- I use a fork but fingers work quite well!  Add the egg, brown sugar, sour cream, melted butter and vanilla, mix well.  Combine banana mixture to the dry ingredients and mix well.  Stir in the nuts if so desired.  Line muffin tins with muffin papers and fill about 2/3 full.  This recipe makes about 16 muffins.  Cover each muffin with streusel topping and bake in a 350 degree oven 25 - 30 minutes.  Muffins are done when you touch them and they spring back.

Now pour a tall glass of ice cold milk and lather up a muffin with a pat or two of butter, grab your book and enjoy the goodness!

don't try this at home...

Epic Fail…  If you read my bio I boldly stated I would share my "epic fails!"  Here is one for the books!  On Sunday we had the family over to celebrate Wyatt's birthday.  I thought I would kick the cupcakes up a notch for Wyatt.  In my head I had visions of him sharing with his friends "wow you should have seen what my GG made for my birthday!"  Well I can honestly say I didn't even show him this disaster!  I've seen this on Pinterest several times and thought, "I can do this!"  I used a basic chocolate cake mix and filled the ice cream cones part way as the directions indicated.  What came out of the oven isn't even close to the pictures pinned.  The batter over flowed all over the cone and when I took the "test" bite I quickly spit it out in the sink!  The cone tasted like moist cardboard!  I can assure you I will never try this again!  If anyone out in cyber world has tried these and has had success please share the secret!  I think I will stick with filling the cones with ice cream as it was intended to be!  Guess some things just can't be improved… but hey, I tried!

Cinnachip Muffins

Everyone's mom, grandma, sister, aunt or friend claims they have the best muffin recipe.  I decided to kick these muffins up a notch or two and make the best cinnachip muffins you have ever put in your mouth!  This rich muffin is filled with cinnamon popping in your mouth… well maybe not popping, more like melting in your mouth!  Mark, the master taste tester calls them "cupcakes!"  I need to educate him regarding the difference between a "cupcake" and a "muffin!"  Just because they both are baked in paper liners doesn't make them both "cupcakes!"  geez…  Oh and by the way, be sure to remove the paper before eating!  Just sayin…  The boys, (Roscoe and Wally) are hot on his heels when they hear a container open in the kitchen!  I swear they can smell cinnamon or chocolate from the next county!  I made two batches of these muffins with two different brands of cinnamon chips.  Let's just say I ordered one brand (of which I won't mention the name) from a "speciality" shop and the other was none other than Hershey Brand Cinnamon Chips purchased in the baking aisle at your local grocer's.  Well the Hershey brand won the taste test hands down!  In the future I will only be using Hershey brand cinnamon chips!  Dig out your muffin tins and bake a batch of these scrumptious muffins!  The aroma that fills your house is aaamazing!!!  Enjoy!

Cinnachip Muffins

Ingredients:
3 1/2 cups flour
3/4 cup granulated sugar
3/4 cup dark brown sugar (the dark brown has a richer molasses flavor, but light works well also)
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1 1/2 cups whole milk
1/2 cup sour cream
2 extra large eggs
1 stick unsalted melted butter
10 oz package Hershey Cinnamon Mini Chips
Paper Liners

Streusel Topping:
3/4 cup flour
3/4 cup dark or light brown sugar
1/2 cup rolled oats
1 stick of cold unsalted butter cut in pieces
1/4 teaspoon kosher salt
1 teaspoon cinnamon

Directions:

Sift flour, baking powder, baking soda and cinnamon in a large bowl.  Add kosher salt and whisk, set aside.  Whisk eggs, milk and sour cream in a large bowl.  Add flour mixture and melted butter.  Mix well.  Add cinnamon chips and mix.  Line 2 - 12 cup muffin tins with paper liners.  I use an ice cream scoop to fill the paper liners.  Fill almost to the top of the liner.

For Streusel Topping:

In food processor or using pastry cutter (food processor is fast and easy!)  combine all ingredients and pulse until mixture becomes crumbly.  Sprinkle about a tablespoon of streusel on top of the batter.  Bake at 375 degrees for 15-18 minutes.

Best enjoyed fresh, hot out of the oven with a steamy cup of coffee!  Muffins will keep for several days in air tight container or they also freeze well.

© photography and editing provided by  n e l o u G R A C E

Something for the First Time...

     Something for the First Time is the theme this year at my church, St. Luke's United Methodist Church.  Each week Dr. Bob Long encourages us to try something for the first time.  Since the beginning of the year, I have thought about many things I want to try.  Most of the time the road takes me to the kitchen.  I have always loved scones.  A cup of Chamomile tea, with honey of course, a scrumptious scone with lemon curd and I'm in paradise!  I can certainly see me at Buckingham Palace (with a beautiful hat of course!) having tea with the Queen or Princess Kate!  Everything about "high tea" intrigues me… the tea cups, pretty dishes, tiny spoons, little sandwiches and cakes.  Mmmmmm makes me hungry!  It's got to be tea time somewhere! Maybe I will start treating myself to high tea every day,  or maybe once a week!  I see a fancy tea party with my granddaughters in the near future!  Ok, back to something for the first time!  I have never ever made a scone and was honestly a little intimidated at the thought of baking them.  I tried several recipes; some too dry, some too crumbly.  After combining 5 or so different recipes, I believe I have the perfect scone!  Everyone says their recipe is the perfect one right???  Of course there is always room for improvement in anything!  For me, I love this one and plan to stick with my creation.  The best thing about this recipe is you can add fresh fruit, different flavors of chips or just enjoy them plain!  The first time I made them, I used mini cinnamon chips.  Ooo la la… they were yummy!  But… I forgot to save a couple scones and take pictures!  A senior moment I guess!

I recently discovered King Arthur Flour.  I ordered lemon chips and sanding sugar and couldn't be happier.  Check out their website, good stuff!

Enjoy these sconealicious lemon scones.  Put the tea kettle on and have yourself a "tea party!"

Scones

Ingredients:
2 cups flour + a few Tablespoons for rolling out dough
1/2 cup light or dark brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (freeze the stick of butter, after frozen grate the butter with a cheese grater and place back in freezer)
1 extra large egg  (I use extra large eggs in all my baking)
1/2 cup sour cream
1 teaspoon of vanilla extract
1 1/2 cups lemon chips
zest of a lemon
course sugar for sprinkling on top before baking (optional)

Glaze:
1 cup confectioners' sugar
3 Tablespoons milk/half and half or cream
1/4 teaspoon vanilla extract
lemon zest if desired

Directions:
Preheat oven to 400F degrees.  I place my baking shelf in the middle.  Line a baking sheet with parchment paper or a silicon baking sheet works great as well.

In a good size bowl, whisk the flour, brown sugar, baking powder, and salt.  Remove the grated butter from the freezer and toss in the flour mixture.  Using a fork or pastry cutter combine until the mixture looks like course cornmeal.  Set aside.

Whisk the egg, sour cream and vanilla in a small bowl.  Pour over the mixture and then mix with a rubber spatula until everything is moistened.  Gently fold in the lemon chips.  Try to not over work the dough.  Don't start getting intimidated!!!  The dough is going to be pretty moist at this point.  Work the dough as best you can into a ball.  On a lightly floured surface pat the dough in an 8" round circle.  Cut the dough in 8 wedges.  Place wedges on the prepared baking sheet.  Give each scone some space.  Using a little cream, brush the wedges with the cream and if desired sprinkle with course sugar.

Bake 20 - 25 minutes or until lightly browned.  The first time I made them I over baked them a tad!  Remove from the oven and let the scones cool down a bit.  Meanwhile… whip up the glaze.  Drizzle the glaze over the scones.

Scones are best if enjoyed right away, well wait till the tea is ready!  If you have any leftovers, the scones keep well in an air tight container at room temperature for 2 or 3 days.

Now it's time to sit on the patio, garden, watching a good movie or soaking in the tub, enjoying a hot cup of tea and a sconealicious scone!

Once again big thanks to my sweet friend Nelou.  You encourage me to do better every day!

Brownies Extraordinary

Mom was a master in the kitchen and I am so grateful she taught me how to cook many of our favorite recipes.  I don't remember mom baking many pans of plain ole brownies but I do remember these yummy delights!  What I find so comforting is I have mom's original recipe in her own handwriting!  Long gone are the days of reaching in our recipe box for a blank recipe card and writing down a recipe to share with a friend or loved one.  Remember the cute cards that said "from the kitchen of…?"  We now jump on our computers and "google" a recipe and save it to our files.  Hey I have been known to take a picture of a recipe with my phone for later use!  Don't get me wrong, I love being able to find a recipe at the click of a button, but I miss going to mom's recipe box and pulling out a recipe and whipping up something delicious.  Anyone remember picking out a recipe box for your wedding registry?  I think I just aged myself!  Okay back to brownies!  If you are looking for an ooey gooey chocolate treat, this is a must for you!  I've added my own twist by drizzling melted caramel, course salt and chocolate over the top after the brownies have baked and cooled.  Not quite enough richness for you… take it to the next level, and add a dip of ice cream!  Shut the front door and get in my mouth now!

Brownies Extraordinary

Filling:
1 - 8 ounce package of cream cheese softened at room temperature
1/3 cup sugar
1 egg
1/4 teaspoon almond extract

Brownies:
2 - 1 ounce squares unsweetened chocolate (I use Baker's Chocolate, found in your grocery store)
1/2 cup butter
2 eggs
1 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Filling:

In a mixing bowl combine the cream cheese, sugar, egg and almond extract.  Beat with a hand mixer until all combined, set aside.

Batter:

Melt the unsweetened chocolate and butter in a sauce pan or microwave, set aside.

Sift flour, baking powder and salt.  Beat together the eggs and sugar, add the melted chocolate to the egg and sugar mixture.  Combine the chocolate mixture with the flour and mix well.  Butter a 9x9 pan.  Add 1/2 of the chocolate batter to the pan and spread evenly.  I find it useful to use those little offset spatulas but of course anything will do!  I'm the queen of gadgets and I have my favorites!  Okay back to the brownie batter!  Now spread the cream cheese mixture evenly over the batter.  Add remaining brownie batter to the top and spread evenly.  Bake in a 350 degree oven for 30 - 45 minutes.  To test if the brownies are done, just insert a toothpick in middle, if toothpick comes out clean- brownies are done!  There are a couple of things you can do at this point.  After the brownies have cooled you can sprinkle powdered sugar over the brownies and they are yummy.  To kick it up a notch or two… melt in a double boiler 8 - 10 ounces of caramel.  I like to add a tablespoon of cream for a bit more creaminess after the caramel has melted.  Drizzle over the brownies, and at this point if you would like, sprinkle with a little course salt.  Maybe a teaspoon in all, a preference call on this one!  Melt 8 ounces of chocolate chips, your choice of milk, dark or semi sweet.  White chocolate chips would be good as well!  Drizzle the chocolate over the caramel and course salt.  Let the caramel and chocolate set up a bit before cutting.  Now for the best part… pour yourself a glass of ice cold milk, cut a brownie and enjoy!  Oh and don't forget the ice cream!

© Images taken by yours truly, and edited once again by the lovely  n e l o u G R A C E.

sweet smell of cinnamon rolls

     First of all for the record...  Hi, I'm Gwyn and I'm a cinnamon roll-aholic!  Annnnd all together now... Hi Gwyn!  Haha okay, just making sure we're all in the right place!!  Alrighty, I have been on a mission to create the best ooey goey, cinnamon filled slice of heaven you've ever tasted.  As I think back upon the many cinnamon rolls I have enjoyed over the years, my mind often wanders to my sweet childhood friend in Casper, Wyoming.  Her mom made the best cinnamon rolls, I tell ya.  If I close my eyes and breathe in slowly, I can still smell the aroma drifting down the stairs into the basement.  Needless to say we took them two at a time in order to savor those first couple rolls fresh from the oven!  Oh the memories... Ok... eyes back open and back to reality!  In my not so humble opinion, I believe the secret ingredient to these amazing cinnamon rolls... is mashed potatoes!  You heard correctly... I said potatoes!  How can you go wrong combining yummy mashed potatoes with dough?  A true match made in heaven!

Timeless Cinnamon Rolls

Ingredients:

Rolls:
1 cup mashed potatoes - do not salt the potatoes
1 cup potato water (scoop out a cup of potato water before you drain the potatoes!)
3/4 cup melted butter
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 packages of yeast
1/2 cup warm water (100 - 110 degrees F, to dissolve yeast)
2 eggs
8 1/2 cups plus 2 Tablespoons all purpose flour (I don't know why plus 2 T., it just works!)

Filling:
1 cup melted butter, plus more if needed
1 cup brown sugar
1 cup granulated sugar
1/4 cup ground cinnamon

Maple Icing:
These are "approximate" measurements.
1 pound powdered sugar
1/4 cup maple syrup (pancake or waffle syrup works just dandy!)
3 Tablespoons melted butter
Milk for thinning if needed

For the Dough:

Combine potatoes, potato water, butter, sugar, salt and hot water in a large mixing bowl.  Set aside to cool.  Combine yeast and 1/2 cup warm water in a small bowl.  Let rest so the yeast can get going, about 5 minutes.  Add the eggs, 2 cups of flour and yeast mixture to potato mixture.  Beat until well mixed.  I use my big girl mixer with the dough hook attachment but you can do this by hand.  Get ready to use your muscles!  Continue adding flour, one cup at a time, until a soft dough forms.  Knead on a lightly floured surface until smooth and elastic (about 6 minutes), or use your big girl mixer!  Place the dough in a clean greased bowl, then cover.  You won't want to stop playing with this dough, it is soooo soft and supple!  Big girl play dough!  Let the dough rise and do its thing in a warm cozy place for an hour.  Laundry?  The dryer is a perfect place for the dough to do its magic!  Get ready!  This dough poofs up big time!  After an hour get your fist ready and punch down!  Divide dough in half.

Roll one portion of dough on a lightly floured surface to an approximate 12" x 18" rectangle.  Now for the oh so good goodness...  Spread 1/2 of the melted butter over the dough.  Use your fingers to spread the butter evenly over the dough.  Combine the brown sugar, granulated sugar and cinnamon in a bowl.  Spread the sugar mixture over the dough.  At this time the sweet smell of cinnamon will start filling up your kitchen!  Now it's time to roll the dough.  Drumroll please...  Beginning at the end farthest from you, start rolling towards you keeping the dough as tight as possible.  When you reach the end, pinch the seam together.  I use a serrated knife to cut the dough in 1 1/2" slices.  I eyeball the log before I make the first cut and cut the log in half, then I cut in half again.  This gives me 4 mini logs.  Next, I cut 3 rolls from each log.  I have found my rolls seem to bake more evenly if I bake 6 rolls in a pan.  So I use round pie pans or aluminum pie pans for baking my rolls.  Melt a couple of tablespoons of butter and swish around the pan and place the cinnamon rolls in the buttery pans.  Cover the pans with a kitchen towel and set aside to rise for at least 20 minutes.  More laundry?  Once again the dryer is a great place for the rolls to hang out!  Preheat oven to 375 degrees F.  Remove the towel and bake for 20 - 25 minutes.  Don't allow the rolls to become too brown.

While the rolls are baking and filling up your kitchen with the most heavenly fragrance, use this time to prepare the maple icing!  In a large bowl, whisk together the powdered sugar, maple syrup and butter.  This is where you have to use your best judgement.  As you mix you may need to add a little milk to get the consistency you want.  If you get it too thin, no worries, add more powdered sugar!

Once the rolls come out of the oven, I let them cool about 10 minutes before I add the icing.  Remember those ooey goey cinnamon rolls I mentioned earlier?  Now's the time to drizzle or spread the icing all over them!  And guess what?  These rolls freeze beautifully.  After you frost the rolls and they have completely cooled, you can pop them in the freezer.  I put the pan and all in a gallon freezer bag.  When you are ready for a fresh pan, pull them out of the freezer and allow to thaw about 15 minutes.  Pop in a 250 degree F oven for about 15 minutes.  Yum yum!

I hope you enjoy this recipe and it takes you back to a wonderful memory.  It's not so much of what we eat, but the memory of what we have eaten!

Another big shout out to my dear friend nelougrace.com for her expert advice, support and editing!

Enjoy!

muffin ministry

A bit of sunshine…

     Sweet, simple, and delicious poppy seed muffins will add sunshine to your day!  These muffins are my "go to" muffins to package up and take to family and friends.  I have always enjoyed trying new muffin recipes.  Over the years I have taken my "muffin ministry" on the road.  Reminds me of a childhood song… "oh do you know the muffin man?"  Nothing warms my soul more than wrapping up fresh-baked muffins in pretty little packages to share with a few special friends.

My dear mother in law Barbara shared this recipe with me many years ago.  As you can see the page has seen better days!

The page from the cookbook may not have stood the test of time, but I guarantee you these amazing muffins do!  If you would rather make loaves of bread this recipe makes 2 loaves.  The bread and muffins freeze well too (if there are any left over, of course)!

Orange Glazed Poppy Seed Muffins

Ingredients:

3 eggs
1 1/8  cups vegetable oil
2 1/4  cups sugar
1 1/2   cups whole milk
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla
1 1/2 Tablespoons poppy seeds

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

In a mixer combine eggs, oil, sugar, vanilla and almond extract.  Mix well.  In a separate bowl sift flour and baking powder.  Whisk in the salt.  Do not skip the sifting, you will have lumps in your batter if you do not sift!  Alternate flour and milk to the mixing bowl and beat until well mixed, about 2-3 minutes.  Line muffin pans with your favorite muffin/cupcake liners.  Bake at 350.  If you are making bread, bake one hour or until toothpick inserted comes out clean.  Muffins take about 15-18  minutes.  Be careful to not let them get too brown.  They look a little anemic but trust me, do not over bake!  I usually find 18 minutes is the perfect amount of baking time.  Cool muffins on a cooling rack.  I take a toothpick and poke several holes in the tops of the muffins.  After the muffins have cooled, spoon the glaze over each muffin.  Makes 32 muffins.  I know what you are thinking… "why 32?"  I have tried to get 3 dozen from the batter but it just never happens.  The average is "32!"

Tip:  I always use extra large eggs in my recipes.

Put the tea kettle on or brew a cup of coffee, pull up a chair and enjoy!  Thanks to my mother in law Barbara for sharing this recipe!  They have truly stood up to the "taste" of time!

© photography by  n e l o u G R A C E

new direction...

     I took a little "hiatus" from my blog.  Let's be honest, I haven't posted since July, 2014 and not often before then!  Over the past year I have dabbled at many things.  Learning guitar, blogging, reading, photography, cooking, & even taking French lessons on my computer.  And while I love the "idea" of doing so many things, I have discovered my true passion is being in the kitchen.  What warms my heart the most is making something yummy and then passing it on to someone else to enjoy.  I have been working the past couple of years with an amazing woman, photographer and a person I now call friend!  Nelou of nelougrace.com is so talented in so many areas- photography, computer skills, Lightroom, design and so on…  I have learned so much and look forward to learning more from my sweet friend.  What I have discovered over the past few months is when I have time to do as I please, I often gravitate towards the kitchen and whip something up!  While driving in the car the idea came from the back of the Suburban… "bake and take!"  Perfectly fitting, since I just adore to bake and take to family, friends, coworkers and whoever will be my guinea pig!  So I am putting my "big girl" camera on the shelf for a while and placing my primary focus on baking, along with taking pictures with my iPhone (seriously… so handy!!).  Don't get me wrong, I love my "big girl" camera and I plan to use it a lot, especially when we go to the cabin.  But for now… I'm finding the iPhone camera does an amazing job and is super simple when it comes to photographing my yummies for blogposts!  Thanks to Nelou for "re-designing" my blog!  Nelou has fantastic ideas and I highly recommend her services!

     One of my favorite treats as a kid were Rice Krispy Treats!  Mom made them all the time and she would vary the ingredients from time to time.  Today I am sharing her "kicked up treats."  These treats aren't your basic off the box recipe… no sireeeee!  They are soft and just the right amount of "goo!"  Altogether now… mmmmmmmm.

Ingredients:

5 Tablespoons butter

8 cups mini marshmallows

1/2 cup peanut butter (I prefer smooth)

6 cups Krispie Rice Cereal

1/2 teaspoon salt

Melted chocolate chips (optional)

Directions:

1. Butter a 9x13 pan, set aside.
2. In a large pot over low heat, melt butter and peanut butter.  Add 8 cups of mini marshmallows, stirring constantly until melted.  Add salt.
3. Once the marshmallows and peanut butter are melted, stir in the cereal.  Mix well and press into the prepared pan.
4. Allow to cool completely before drizzling chocolate or cutting into squares.  I usually put the pan in the refrigerator to speed up the cooling process.  

Additional Notes:  You can omit the peanut butter if you prefer.  If you omit the peanut butter I would add 1/2 cup - 1 cup more cereal.

Adapted from my mom's recipe.  Thanks mom!

Grab a cup of tea or coffee, kick back and enjoy!

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