Valentine's Krispie Heart Treats

Ever have a craving for Rice Krispie bars?  The ones that are packaged in the little foil pouches just doesn't cut it for me.  Since it's Valentine's day next weekend, I decided to make mine special and give them away.  Well, some of them.  The fun part about cutting these out is that you can do quality taste tests on the leftover part.  Or you can smoosh them together to make more hearts.  But I recommend at least a nibble for a quality control sampling.  

Valentine's Krispie Heart Treats

3 tbsp butter
10 oz miniature marshmallows

Melt together for 1-2 minutes in a large bowl in the microwave.  Stir until smooth.  Add in 6 cups of crisped rice cereal.  Stir until completely combined.  Spread out on a greased jelly roll pan, 15.5 x 10.5".  A piece of waxed paper helps to spread it out without sticking to your hand.  Allow to set for 45 minutes to one hour.  Cut into heart shapes, whichever size you prefer.  Mine allowed me to make 24 treats.  

In a large microwave safe measuring cup, melt 11 oz of white chocolate chips - I used Ghirardelli Classic White chips.  I might take around 2 minutes.  Stir in 1/2 tsp canola oil to keep it shiny and stir and dip easier.  I added in 4 drops of red food coloring for a nice pink color.  Place on a rack and sprinkle with red sugar.

Chicken Cordon Bleu Hotdish

We were pampered with a few streaks of warm weather.  Now that the outside temperatures are back to the normal range, it's time for comfort food.  And what is more comforting than chicken, cheese and pasta?  This recipe will cause you to dirty a few pans but it is worth it.  Thank you whoever invented the dishwasher.

Chicken Cordon Bleu Hotdish

2 chicken breasts, cooked and fork shredded
2 slices thick-cut ham, cut into 1" squares
3 tbsp butter
3 tbsp flour
3/4 cup milk
1 cup Half & Half
6 oz swiss cheese
2 cups egg noodles, or your favorite pasta

1 tbsp butter, melted
1/2 cup Panko bread crumbs
salt and freshly ground black pepper to taste

Melt the 3 tbsp of butter and stir in flour.  Cook for a minute.  Gradually add in milk and Half & Half, stirring constantly.  When thickened, remove from heat and add in Swiss cheese.  Stir until melted.  Season with salt and pepper to taste.

In a casserole, put cooked egg noodles, chicken, ham and cheese sauce mixed together.

In a small pan, melt 1 tbsp butter.  Add in Panko bread crumbs and spices.  Top the pasta mixture with the crumbs.

Bake at 350° for 30 minutes.

Dr Pepper Chili

This was my Super Bowl chili.  First time trying using a "pop" in my chili but the flavors in Dr Pepper added a nice undertone to it.  Plus, it's one of those easy recipes that you just throw all the ingredients into the crock pot and set the temperature to eat at whatever time you decide to.  

Dr Pepper Chili

1 - 15 oz can Light Red Kidney Beans, rinsed and drained
1 - 19 oz can Cannellini White Kidney Beans, rinsed and drained
1 - 14.5 oz can diced tomatoes
1 cup Dr Pepper, more if you want your chili juicier
1 pound extra lean ground beef, cooked
1/2 red pepper, diced
1/2 small onion, minced 
2 cloves garlic, minced
1/2 cup ketchup
salt and freshly ground black pepper to taste
chili powder to taste, I used around 2 tbsp
1 tsp oregano

In your dutch oven or a large skillet, brown ground beef with onions, red peppers and garlic. Add all the remaining ingredients to the dutch oven or  crock pot.  Cover and cook on low for 30 minutes or longer in the crock pot. 

Italian Cannellini Bean Dip

If you are looking for a quick and tasty dip to make for the Super Bowl...this is it.  You can make it in 15 minutes and impress everyone.  Most of that time was baking the pita chips.  I was even able to use my small food processor and everything fit in just fine.

Italian Cannellini Bean Dip

1 - 19 oz can cannellini beans, rinsed and drained
1/3 cup Parmesan cheese
2 tbsp lemon juice
1 tbsp garlic olive oil
1 tbsp extra virgin olive oil
1/2 tsp oregano
1/2 tsp salt
1/8 tsp crushed red pepper flakes

Place the cannellini beans in the food processor.  Process for 1 minute.  Add in the rest of the ingredients and blend until smooth.  

Pita Chips

4 - whole wheat pitas
2 tbsp garlic olive oil

Cut each pita into 9 wedges.  Brush with the garlic olive oil and bake for 10 minutes at 350°.  

Banana Toffee Bars

Ever crave a taste from your childhood?  I've been having a craving for either banana cake or bars with cream cheese icing.  I've also had an open bag of toffee chips on my counter ever since I used some of them to make a cake for someone.  I thought about dredging the chips in flour to see if they wouldn't sink in the batter but decided to sprinkle them on top and they melted enough to adhere to the top of the cake so they did not wiggle around too much when icing.  Win-win right?  Banana bars with a little crunch.

Banana Toffee Bars

1 stick butter, softened
1 cup sugar
2 large eggs
1 1/2 cups flour
1/4 tsp baking soda
1/2 tsp salt
1/3 cup milk
2 bananas, mashed
1 tsp lemon juice

Cream together butter and sugar.  Add in eggs, salt and baking soda.  Alternate mixing in milk and flour.  Fold in mashed bananas and lemon juice.  Spread out in a greased 9 x 13 pan.  Bake for 30 minutes at 350°.  Remove from oven and sprinkle 1/3 cup of toffee bits on top and allow to cool completely.  When cool, top with this cream cheese recipe ~

Cream Cheese Icing 

1 stick butter softened
8 oz cream cheese, room temperature
2 tsp vanilla
4 cups powdered sugar

Mix all together and frost the banana toffee bars.  

Mascarpone Pancakes

You may want to start bringing 1/4 cup of Mascarpone in your refrigerator to bring to room temperature now, if you have it.  If not, buy some and make these as a start to Superbowl Sunday next week.  They're super tender with a hint of cinnamon.  It's a perfect match to whichever kind of syrup you want to serve them with.

Mascarpone Pancakes

1 1/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon

Mix together in a large bowl.

Add in ~

1 cup milk
1/4 cup Mascarpone cheese, room temperature
1 large egg
1/2 tsp vanilla

Stir together and let sit for 15 minutes.  Heat your griddle.  Melt a little butter on it before starting your pancakes.  When the pancakes are bubbling and turning golden on the first side, flip carefully and cook the second side.

Makes 10 pancakes.

Honey Butter Roasted Chicken & Potatoes

I was in crafting mode and the first football playoff game was starting, so that meant I wanted an easy meal with easier clean up.  And what could be easier than pulling a piece of non-stick aluminum foil off a pan and throwing it away?  I've made a hot honey chicken in the past but wanted to expand it to use a sweet potato and a couple russet potatoes I had on hand that should be used up.  If you think it doesn't look like it would have any heat...tell it to my lips that are still tingling and might need ice cream to chill them out.  :-)  I wished I had a purple potato to make it really colorful.

Honey Butter Roasted Chicken & Potatoes

2 chicken breasts, cubed
1 sweet potato, peeled and diced
2 medium russet potatoes, peeled and diced

In a small saucepan, combine and melt together ~

1/4 cup butter
2 tbsp honey
1 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp freshly ground red pepper flakes
1/2 tsp thyme, rub in your hand to release the oils

Line a sheet pan with non-stick aluminum foil.  Scatter the potatoes and chicken cubes over the foil.  Drizzle the butter mixture on top and place in a 350° oven for 50 minutes.  Remove the pan and stir the potatoes and chicken once or twice while baking.