Recipes

Celebrate Independence Day by making these flag shaped rice krispie treats with your kids. Decorate with red, white and blue. Then take a bite – they’re tasty, too.

Ingredients:

3 tablespoons butter or margarine
1 package (10 oz., about 40) marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®
Canned frosting or decorating gel
Assorted candies
Why use Kellogg’s® Rice Krispies®?

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 8 rectangles. Decorate with frosting and/or candies. Best if served the same day.

Microwave Directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

I think I am going to have to try these with Mr. Toddler! They look so cute! And I love Rice Krispie Treats!

Recipe can be found here: Star Spangled Rice Krispie Treats

4th of July, recipe, Rice Krispie Treats, Star Spangled Banner

Recipe: Asian Turkey Lettuce Wraps

Apr 21st

Posted by Debbie in Recipes

2 comments

Asian Turkey Lettuce Wraps

Adapted from Bon Appetit

Makes 4 servings

[Turkey+Wraps.JPG]

Ingredients:
1 tablespoon sesame oil
1 large onion, chopped
1 1/4 pounds lean ground turkey
1/2 cup purchased Asian peanut sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus additional soy sauce for dipping
1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
12 large lettuce leaves
1 can water chestnuts chopped

Preparation:
1. Heat sesame oil in heavy large skillet over medium-high heat. Add onion, garlic and sauté until beginning to brown, about 3 minutes.
2.Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes.
3. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce, and water chestnuts; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber. Season with salt and pepper.
4.Transfer turkey mixture to medium bowl. Place lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, fold in sides over filling, and roll up.
5. Pass additional soy sauce alongside wraps for dipping.

Review: I really enjoyed this meal. It is a great summer recipe, it is healthy and easy to make. We eat a lot of ground turkey, and I wanted to find something new to make with it. This is similar to the P.F. Chang’s Lettuce Wraps. You can serve alone, or add potstickers and brown rice for a complete meal.

asian turkey lettuce wraps, ground turkey