St. Patrick’s Day Rainbow Treats

I made these last year for Halle to take to her Pre-K class for St. Patrick’s Day. I had seen them on Pinterest but I actually first saw them on Our Best Bites so I definitely want to give them credit!  To make use the colored Twizzler licorice and Rolos. The Twizzlers come with exactly 5 of each color so one bag Twizzlers make 5 rainbows. It was a fun treat to make and the kids loved it! I’m sure I’ll be making them for Mason this year! ;)

Peanut Butter Bars

(click on picture to enlarge)

I'm sure everyone in the west has this recipe (or one similar to it) but we found out last week when we made them here in the east not many people had ever heard of them...I was really surprised. We took some bars to some friends that had never heard of them, my hubby took some to work and the girls there had never heard of them either and my girls took some to school; same thing! ...but everyone that tried them loved them! They are SOOO yum!  Just be sure you don't over bake them or you will have to call them "the most disgusting peanut butter bars"...lol... family joke.

Cream together:
1 c. brown sugar
1 c. white sugar
1 c. butter, softened
1 c. peanut butter, creamy
2 eggs
1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda

Add:
2 c. flour
2 cups quick oats

Pat out on large cookie sheet sprayed with cooking spray. Bake at 350F for 15 minutes (I take them out at 14 minutes). While still warm, spread layer of peanut butter and let cool completely. I sometimes put the cookie sheet in the freezer to help peanut butter to set up faster. It will be easier to spread the chocolate frosting if peanut butter is set.  When pan is completely cool spread layer of chocolate frosting and enjoy! These are very rich so I cut the bars very small.

Chocolate Frosting:
1 c. butter, softened
8 c. powdered sugar
1/4-1/2 c. milk (depending on how thick you like your frosting)
1 tsp. vanilla
1/2 c. cocoa
1 c. chocolate chips, melted

Cream butter and sugar, adding milk 1 tbsp. at a time until desired consistency. Mix in vanilla. Melt chocolate chips in microwave, 20 seconds at a time, then stir, then 20 seconds again etc. until chocolate is just melted. Do not let chocolate get too hot; only microwave until barely melted. Drizzle chocolate into icing mixture and continue to mix. Add 1/2 c. cocoa and mix well. Spread on peanut butter bars.

Raspberry Cream Muffins

I posted this recipe before but had to post again with pics. My sister gave me this recipe after I tried them during our visit to Utah. She got it from my sister-in-law so I'm giving credit to Becky!  They are SO yummy. Try them...they will not disappoint!

1 c. fresh raspberries

1/4 c + 1/2 c. + 2 tbsp. sugar

1/4 c. butter, softened

1 egg

1/2 tsp. almond extract

1/2 tsp. vanilla extract

2 1/4 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 c. half and half cream

1 c. finely chopped white chocolate or vanilla chips

2 tbsp. brown sugar

Wash berries and place in small bowl. Add 1/4 c. of sugar and toss to coat then set aside. In large bowl, cream butter with other 1/2 c. sugar. Beat egg in and both extracts. In separate bowl combine flour, salt and baking powder. Add to creamed mixture alternating with half and half. Stir in chips and raspberries, mixing in well, try not to mash raspberries. Fill greased muffin tins 3/4 full. Combine remaining 2 tbsp. white sugar with 2 tbsp. brown sugar and sprinkle over batter. Bake at 375F for 25-30 minutes. (Watch close; mine were done at 20 mins.)  Cool for 5 minutes before removing from the muffin tin. Makes about a dozen. (I made them a little smaller and was able to make 18 muffins out of this recipe)

Harry Potter's Butterbeer

I found this recipe on Gourmet Mom On The Go and had to try it since my oldest daughter is a HP fanatic! It is really yummy but super rich. I halved the recipe and we didn't even finish that much! I think we all had 3 or 4 sips and called it good! This is the original recipe:

(I can't get the direct link to work {stupid blogger} but it's from January 2011 on Gourmet Mom's blog)

Serves 8


Ingredients:
16 ounces butterscotch ice cream topping.
8 tablespoon butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional
8 cans Cream Soda (12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)

Directions:
In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar. Cook over medium heat until butter is melted and mixture just starts to bubble.
Remove from heat and add heavy whipping cream and rum extract (optional).
Scoop out ¼ cup of butterscotch mixture and place in a medium bowl. Place in fridge for 5-10 mintues to cool. When cool, pour in 1 cup heavy whipping cream and beat until thickened (you do not have to beat it to stiff peaks, leave it foamy!:)). Set aside.
Pour soda into pot of butterscotch mixture. If mixture is too cold, heat for a few minutes on the stove over medium heat. To serve, pour into mugs and top with whipped cream.

According to J.K. Rowling, Butterbeer is served cold in bottles and hot in foaming tankards. We definitely liked it better warm but you're welcome to chill before serving if desired.

Indoor S'mores

My friend DC gave me a box of Golden Grahams before she moved and her recipe for Indoor S'mores. I think it used to be on the box but isn't now. (?) Anyway, you can't get Golden Grahams here in Canada so I will be for sure stocking up when I go to Maine next month! She got me hooked!

8 c. Golden Grahams cereal

5 c. + 2 c. mini marshmallows

1 1/2 c. milk chocolate chips

1/4 c. light corn syrup

5 tbsp. butter or margarine

1 tsp. vanilla

Put cereal in large bowl. Butter 9 x 13 pan and set aside. Put butter, 5 c. mini marshmallows, corn syrup and chocolate chips into a large microwave safe bowl. Microwave on high 1 minute then stir. Cook at 30 second intervals, stirring after each time until all ingredients are melted and well blended. Add 1 tsp. vanilla, mix and pour over cereal. Mix to coat and then add extra 2 c. mini marshmallows. Press into 9 x 13 pan, let cool, then cut into bars.

Stove top: In large sauce pan melt butter, 5 c. mini marshmallows, corn syrup and chocolate chips together over medium heat. Remove from heat then add vanilla. Continue as above.

Scotcharoos

From the kitchen of DK

1 c. sugar
1 c. Karo Syrup

Melt together in large sauce pan over high heat. Remove from heat and add:

1 c. peanut butter

Stir until fully melted. Add Rice Krispies (as much as wanted). Press into cookie sheet.

Melt in microwave, stirring every 30 seconds:

1 package butterscotch chips
1 c. milk chocolate chips
1 c. semi-sweet chocolate chips

Spread over top of Rice Krispie mixture and let cool.

Rice Krispie Squares

3/4 c. butter
1 large package marshmallows
7 c. Rice Krispies

Melt butter on low heat, add marshmallows and stir until melted. Cook 3-4 minutes. Remove from heat and add Rice Krispies, mixing well to coat evenly. Press in greased pan and let cool.

Caramel Popcorn

From the kitchen of PJ

1c. raw popcorn if air popping or
3 bags microwave popcorn (plain or lightly buttered)
2c. brown sugar
1/2c. corn syrup
1/2c. butter or margarine
1/4c. water

Combine all ingredients except popcorn and bring to a boil. Only boil for about 1 minute or until soft to medium ball stage for soft and chewy caramel corn. Cook a little longer to hard stage if you want more of a "cracker jack" corn. Remove from heat and add 1/2 tsp. baking soda, stir well. Pour over popped corn in a large mixing bowl and mix until all corn is coated.