Rice Krispie Treats

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I have a feeling that I know what most of you are thinking right now. “Why Rice Krispie treats?” I mean, we all know the recipe is right there on the box, right? Yes, it is. However, this recipe is slightly different. This recipe is a Pioneer Woman recipe and my very favorite. Such simple changes, but I love how the pinch of salt wakes up the flavors, and I like adding just a few miniature marshmallows at the end. The original recipe calls for one bag of miniature marshmallows, but that is too many in my opinion, I usually throw in about 2 cups. Add the amount that makes you happy!

I used molds that I have had since my children were small to make the bats and pumpkins. Wes and Savannah stood on chairs beside me in the kitchen making dozens of these through the years. We made them for school parties, subdivision parties, and friends. They are still adorable and making these, alone in my kitchen, while the kids are off in college, brought back sweet memories.

Rice Krispie Treats
  • 4 tbsp. butter, plus more for greasing pan (if using molds spray with nonstick cooking spray
  • 1 (10-oz.) bag marshmallows
  • ¼ tsp. salt
  • 6 c. Rice Krispies cereal
  • ½ bag miniature marshmallows
  • Sprinkles, to decorate, if desired
  1. Grease a 9 x 13-inch pan with butter.
  2. In a large pot, melt the butter. Stir in the regular marshmallows until they are melted. Stir in the salt. Remove from the heat and add the cereal, folding gently until well combined. Add the miniature marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with sprinkles.
  3. Cool completely and cut into squares.
If using molds, spray your hands with nonstick cooking spray. Grab a handful of the mixture and gently press into the molds. Turn out onto wax paper immediately. Let air dry.



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Patriotic Frozen Delight

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If you are like me, you want to do the Fourth of July cookout. However, there’s nothing less appealing that being stuck in the hot kitchen! Especially if this fourth is as hot as a few days these past couple of weeks.

I plan to make it easy on myself this year. I will prepare the sides salads at night when it’s cooler. Then we will throw some corn on the grill with the burgers and for dessert, I plan to make this refreshing berry treat. There’s no baking, and you can mix it up in a matter of minutes. It’s cool, refreshing and delicious! The strawberries and blueberries will look perfectly patriotic but for occasions in the future, try other fresh fruits instead.


Patriotic Frozen Delight
  • 1 (14-oz.) can sweetened condensed milk
  • ⅓ c. fresh lemon juice
  • 2 tsp. grated lemon peel
  • 2 c. vanilla yogurt
  • 2 c. miniature marshmallows
  • ½ c. chopped pecans
  • 1 c. sliced fresh strawberries
  • 1 c. fresh blueberries
  1. In a bowl, whisk together sweetened condensed milk, lemon juice, lemon peel, and yogurt. Stir in marshmallows and pecans.
  2. Spread half of the mixture in an ungreased 8 x 8-inch square dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries.
  3. Cover and freeze. Remove from freezer 15 to 20 minutes before serving.


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Frozen S’mores Bombs

When I found this recipe I was so excited about making it with my friend’s daughter, Katy.  She and her family were planning a visit to the farm a while back but the trip had to be postponed.  As of today, the trip still has not been rescheduled.   When I recently had a sweet craving I decided to give this recipe a try since I had all of the ingredients on hand.  Wow, were they delicious and so easy!  Just what I needed to calm the beast within that craves sweets.  If you have small children at home this would be a great recipe to get them involved in.  Not only am I looking forward to seeing Katy when she visits the farm, but I’m looking forward to having another Frozen S’mores Bomb!!


Frozen S'mores Bombs
  • 12 wooden picks
  • 12 marshmallows
  • ½ c. milk chocolate morsels
  • 1 tsp. shortening
  • ½ c. graham cracker crumbs or other finely crumbled cookie crumbs
  • ⅔ c. toffee bits
  • wax paper
  1. Insert pointed end of each wooden pick into flat side of each marshmallow.
  2. Combine morsels and shortening in a small microwave-safe glass bowl. Microwave at high for 1 minute or until melted; stir until smooth. Dip marshmallows into melted chocolate, coating sides and bottoms completely. Quickly dip bottom of each marshmallow into cracker crumbs; roll sides in toffee bits.
  3. Place coated marshmallows on wax paper lined jelly roll pan; freeze 20 minutes. Drizzle with any remaining chocolate, if desired. Freeze until ready to serve. Store in freezer in a zip-top plastic freezer bag up to 1 week.
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