Peanut Butter Marshmallow Treats

I haven't tried them but they sounds yummy.

Peanut Butter Marshmellow Treats

1/4 c. regular butter
1 pkg. (10 oz., about 40) regular marshmallows OR 4 c. miniature marshmallows
1/4 c. peanut butter
5 c. Kellogg's Rice Krispies cereal

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook 3 to 4 minutes longer, stirring constantly. Remove from heat.
Stir peanut butter into marshmallow mixture.
Add Rice Krispies cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2 inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.
NOTE: Best results are obtained when using fresh marshmallows.

The best Rice Crispy Treats ever!

These are not difficult or really that different from regular RC Treats but I promise they will make you happy to eat them.

RC Treats

1 12 oz Box Crispy Rice Cereal

3 10 oz Bags of Lrg Marshmallows

1 Stick of Butter

2 Tsp Vanilla

Cooking Spray

Melt Butter and Marshmallows in Lrg Pot over low-med heat stirring regularly. Spray cookie sheet with cooking spray. Add Crispy Rice to Mallow-Butter and stir to coat evenly. Press into cookie sheet and let sit till completely cooled. Spray a Pizza Cutter with cooking Spray to prevent sticking and cut Treats to size.

The Yummy factor in this recipe is when executed properly the over abundance of Melted Mallow sinks to the bottom creating about 1/8 to 1/4 inch of chewy goodness at the bottom of each Treat. So chewy, so good. Also for an added kick you can add mini M&M's, chocolate chips and such but be careful cause the candy shell will bleed.

Sun Dried Tomato/Roasted Red Pepper Marinara Sauce

I made this tonight and put it over a cheese stuffed ravioli type thing and it was sooooo good.

Sun Dried Tomato/Roasted Red Pepper Marinara Sauce

2 Slices of Bottled Roasted Red Pepper

3/4 C. Sun Dried Tomatoes with oil

1 small Sweet Onion diced (I used green onions cause they needed using.)

2 C. Tomato Sauce (I pureed canned tomatoes)

1 T. Lemon or Lime juice

1 T. Worcestershire Sauce

1 tsp. or 1 T. hot sauce (depends on if you like it hot)

1/4 C. Butter

Oregano/Basil/Bay Leaf to taste

1 tsp. Fennel seeds

2 Cloves of Garlic (minced if you like but I kept mine whole. I also used 4 cause I like Garlic.)

Method: Chop Peppers and Sun Dried Tomatoes in a food processor to desired texture. I pureed them:) Melt Butter over med. heat in sauce pan. Add Onion and Garlic cooking till fragrant, about 2 minutes. Add remaining ingredients reduce heat and simmer 5 minutes. Remove from heat.

I then put it over my pasta which required baking for 45 minutes giving my ingredients time to mingle. If your putting it over pasta that doesn't require that much prep time or your using it as a dipping sauce I'd recommend adding water and letting in simmer for 20 minutes or so then letting it rest for about an hour then reheat:)

Some of this I just eyeballed so I had to kinda guess what the measurements were which is why it says season to taste on the herbs. Sorry:)

Query

Every time I cook something with shell noodles I have to worry about the shell getting stuck inside another shell, inside another shell, inside another shell. Is there any way to fix this without going through and picking them apart? Should I give up on shells, stick to farfalle?

Lemony Tortellini with Peas and Bacon

I have adapted this recipe from Everyday Food, which is seriously the best food magazine ever.

1 package cheese tortellini, frozen or fresh, but not dried (about 20 oz.)--the ones you get at Sam's Club are the best
1 bag frozen peas
1/2 pound bacon
1 tsp. minced garlic
1 lemon, zested and juiced
Kosher salt
Fresh ground pepper

Boil the tortellini according to the package directions.  Don't overboil, or all the cheese leaks out.

Meanwhile, chop the bacon into little pieces and fry in a pan until crisp.  When the bacon is all crispy, turn off the heat and when everything stops sizzling in the pan, add the garlic to the bacon grease.  (If you add it while everything is still crazy hot, the garlic burns and turns bitter--NOT good.)

When the tortellini are done, add the bag of frozen peas, and immediately strain both the peas and pasta and put them either back into the pot or into a large bowl.  Scoop the bacon and garlic out of the bacon pan, leaving most of the grease behind, and add them to the tortellini.  Add the lemon zest and lemon juice to the pasta.  Salt and pepper to taste.  (If you need to, you can also add another tablespoon of the bacon grease to the mixture, since bacon is always delicious.)

Bread Salad

Bread Salad
(Mostly we call this bread salad because the kids balk at "green salad", but "bread" is always worth eating.)

1 head of lettuce, chopped
2 tomatoes, chopped
1 cucumber, chopped
Other green salad ingredients as desired (radishes, bell peppers, sprouts, whatever)
2 grilled chicken breasts, chopped
1 loaf whole wheat french bread, cubed
2 tbsp. olive oil
1 tsp. kosher salt

Spread the cubes of bread on a cookie sheet.  Drizzle with olive oil (and my measurements were just a guess), and sprinkle with salt.  Bake at 400 degrees for about 10 minutes, then stir, and bake for about 5 minutes more until toasty brown.

Combine all the salad ingredients together and serve with Kraft Greek Vinaigrette.  If you think you'll have leftovers, I serve the croutons on the side so they don't get soggy in the refrigerator.

Pointer: If you want to spruce up a pizza add Sundried Tomatoes to the Pizza Sauce. It's super good!!!!