Monthly Archives: August 2012

Rice Krispie Truffles


Rice Krispie Truffles

I saw the idea for this on They called them adult Rice Krispie treats and had liquor in the mix but I chose to just go with the traditional mix for mine. These are much more sophisticated than the ones we make for the kids. Also, absolutely delicious!

Just follow the Rice Krispie recipe on the marshmallow package:
8 1/2 cups Rice Krispies
1/2 stick of butter
1 package of the small marshmallows

Melt butter over low-med heat. Add marshmallows a quarter of the bag at a time and stir constantly until completely melted and no lumps. Pour marshmallows into the Rice Krispies and mix. Once thoroughly mixed, start forming into balls. Tip: spray hands with Pam and the marshmallows won’t stick to your hands as much. You can make the “truffles” as dense as you like but, keep in mind, you will be biting into them so you don’t want them too dense. Once you have the balls formed, set them aside and start on the chocolate dip. (these will yield about 50 depending in how large you make them)

Dipping sauce:
4 cups chocolate chips, I used semi-sweet but you could also use dark or white chocolate
1 T butter
1/4 cup milk

I just threw it all in a sauce pan and stirred over med-low heat until melted and no lumps. I’m sure the serious chefs/chocolatiers out there are cringing, but it is what it is. 🙂 I’m all about easy and it came out great in the end.

Now, the fun part! I used a thin wooden skewer to dip the Rice Krispie balls in the chocolate sauce. I’m sure you can use anything similar. Cover with chocolate and then twirl the skewer in your fingers to shake off the excess chocolate. Then, pour your toppings into bowls and slowly rotate the skewer in the topping until it’s covered. Pull off the decorated Rice Krispie with your fingers as you twist the skewer and then set them on a plate. Refrigerate until set. Enjoy!


Ideas for toppings: toffee bits, sprinkles, coconut, white or dark chocolate or serve on sticks as Rice Krispie pops.

The Perfect Burger


The Perfect Burger

My husband and I have been trying to come up with the perfect burger for a couple years now and after some research, and a lot of experimenting, I think we have the perfect burger.

The best part – it’s so simple!

Meat: 80/20 ground beef (fat = flavor)
Lowery’s seasoned salt, to taste
Fresh ground pepper, to taste

Mix the meat and seasoning in mixing bowl.
Tip# 1: Don’t overwork the meat when you are forming the patties. They will be tough if you overwork them. I usually like my burgers on the bigger size so around 1/4-1/2 lb each. I flatten as much as I can while forming into a circle. Tip# 2: Once you have formed the patty, make an indention in the center with your thumb. This will keep the burger from turning into a meatball on the grill. Tip# 3: Never press down on the burgers with your spatula as you cook them & don’t flip them more than once. (This will just dry them out) Tip# 4: My hubby says to look for the juices starting to gather on the top of the burgers and that’s when you know to flip them. I’ve also read to watch the edges and flip when the edges start to pull away from the grill. Just follow these tips and your burgers will be juicy and tasty! Enjoy!


Baked Brie with Cherries


Baked Brie with Cherries

This is one of those recipes that I love – it looks complicated but it’s actually pretty easy and absolutely phenomenal! Trust me, you will love all the warm gooey deliciousness!

16 oz Brie wheel
Two canisters crescent dough sheets for baking
3/4 cup dried cherries or cranberries
6 T brown sugar
3/4 cup chopped pecans
1 egg, whisked

Preheat oven to 400 degrees. Cut the Brie wheel in half horizontally and set aside. Mix the brown sugar, cherries, and nuts together in a bowl. Unroll one crescent canister and roll out a little with a rolling pin. Spoon about half of the cherry and nut mixture in the center of the crescent dough. (this will eventually be the top) Layer one half of the Brie wheel on top of mixture. Layer the remaining cherry and nut mixture on top of the Brie. Top with the remaining Brie half. Then, start folding the sides of the dough up towards the center if the Brie wheel. You should be able to pull the dough together so it seals in all the ingredients. If not, unroll the second croissant dough and cut a circle to cover the seams. When the Brie is sealed carefully flip over onto a parchment covered cookie sheet. Use the remaining dough from the second canister for decorating by cutting shapes with cookie cutters and then placing on top. Brush the entire top with egg. Bake at 400 for 20-25 minutes or until the croissant is brown and crusty. Then, lower to 325 degrees and bake for another 10-15 minutes. Serve with water crackers or apples. Enjoy!