Candy Corn Rice Krispie Treats

 
Happy Halloween! No tricks today, but I do have a treat for y'all- candy corn Rice Krispies!
I love Rice Krispie treats, so when I saw this, from Chief in Training, I knew I had to make it. Cute right? It is also a very simple recipe, but very sticky!

When transferring the colored mixtures from the bowls to the pan, I learned that if your hands are damp that the mixture will not stick to your hands (too much). The tips of the candy corn didn't turn out as white as I hoped, mainly because I melted the marshmallows a little too long so it lost a little of its white color I am assuming because of the butter. Still turned out cute though! So, if you need a little treat for your day of Halloween fun, this is a quick, simple, and yummy treat to go along with your tricks.

Ingredients

1/4 cup butter

10 oz bag of marshmallows

7 cups Rice Krispies cereal

Food coloring

Directions

In a large microwave safe bowl, melt butter for about 45 seconds. Pour in marshmallows and stir to coat evenly. Place back in microwave and heat in 30 second intervals, stirring in between each interval until marshmallows have melted. Separate melted marshmallow into three separate bowls (large enough for rice krispie cereal). Separate the melted marshmallow into big, medium and small amounts, basically a 3:2:1 ratio. In the largest melted marshmallow amount, stir in some yellow food coloring until desired color. Stir in 3 1/2 cups Rice Krispie cereal until evenly mixed. In the medium amount of melted marshmallow, stir in orange food coloring (may need to mix yellow and red) until desired color is reached and stir to evenly combined. Stir in 2 1/2 cups of Rice Krispie cereal until evenly mixed. Stir in 1 cup of Rice Krispie cereal into the small amount of marshmallow until evenly mixed in. Grease a 9 inch cake pan. From the center of the pan, press the yellow section along the outside of the pan into a circle shape. Then press the orange section inside of the yellow to form a circle shape. Place the small section in the center and press down until remaining whole is filled. Let cool and form shape. Cut into eight pieces.

TATER RATER

Ramen Fries

Ramen is a college student's meal plan. It can get pretty old eating it all the time. Therefore, I try to mix it up every once in a while. Awhile back, my second blog post actually, I did that by making Thai Ramen. So, I thought I would try another twist to Ramen. I found this recipe from a Buzzfeed YouTube video. 

Ingredients

1 package Ramen Noodles

1 egg

Oil

Directions

Cook Ramen al dente, then drain water. In a bowl, whisk egg then mix in Ramen. Lay out a large piece of foil and form Ramen into a rectangle. Fold Ramen into foil and freeze for 20 minutes. Once Ramen is frozen, cut into thin strips (mine ended up being too thick). In a pan, heat oil and fry on each side until golden brown. Place on a plate or bowl and pour seasoning over it. Enjoy with a condiment of your choice!

TATER RATER

A Splash of Love is ONE!

One year ago today, I decided to start this blog! 

I know only a few read my posts, I guess mainly because they are recipes, but at least I get to share one of my passions with those who read.

I may not take the best quality looking pictures or the most artistic pictures, but I'll have to say, this picture turned out pretty good! Over time, I hope my blog grows in quality and readers. Until then, I hope y'all keep reading and cooking with me!

My first blog post was the Cookies & Creme cookies that everyone loves! So, I figured I keep the Oreo theme going; I decided to make Oreo Bark! 

It is super simple. You just need two ingredients and some time.

If you like Hershey's Cookies & Creme candy bar, this is EXACTLY what it taste like.

 Ingredients

11 oz white chocolate chips

24 Oreo cookies, chopped

Directions

Line a 9x9-inch pan with parchment paper. Chop 20 Oreo's and set aside. Chop the other 4 and set aside in separate bowl. Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly until the chips are just melted and smooth. 
{Since I did not have materials to make a double boiler, I melted my white chocolate in a microwave safe dish for 30 second increments, stirring each time until smooth and melted} 
Stir the 20 chopped Oreo cookies into the white chocolate and spread mixture evenly into the prepared pan. Top with remaining 4 chopped Oreos. Place pan into the refrigerator and allow the bark to harden for a few hours. When you are ready to serve the Oreo Bark, use a sharp knife to chop the bark into pieces. 
{or you can pick it up and smack it in the pan like I did, it makes it more fun!}
This treat is super sweet, but super yummy. 
ENJOY

TATER RATER

Recipe found from My Baking Addiction

Zucchini Bread

I made this during the summer, but I forgot to post it. How could I forget this deliciousness? 

I absolutely love this bread. Don't let the zucchini trick you into thinking this is healthy bread, because it's not. I try to ignore the loads of sugar. I guess thats what makes it taste delicious. The fact that there is so much sugar is why I don't make this too often. My mom has been making this since I was young. She always makes two batches, one with nuts and one without; I prefer the ones without. I am not a huge nut fan, but I did provide nuts in the ingredients for those of you nut lovers. I can go through a loaf in a day, so be careful if  you decide to make these. If you do, you wont regret it.

ENJOY!

Ingredients

3 eggs, beaten

2 tsp vanilla

1-cup oil

2-½ cup shredded zucchini (3 small or 2 large)

2¼-cup sugar

3-cup flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

¼ tsp baking powder

1-cup nuts

Directions

Oven: 325

Grease two 8x4 loaf pans. Combine flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 1 hour. Use a tooth pick to check if fully baked. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

TATER RATER

(Tater wasn't able to try this, but I am 100% sure she would give it a 5)

White Chicken Enchiladas with Green Chile Sour Cream Sauce

This is the second time I have made these delicious enchiladas. The first time was before I thought about blogging. So, I figured I would share this recipe with you all that I discovered from Raining Hot Coupons. My roommate Tater was excited for me to make this again and so was I. I hope y'all can get excited about this recipe as much as we do. 

Enjoy!

Ingredients

10 small soft flour tortillas

2 1/2 cups shredded and cooked chicken

3 tbsp flour

2 cups chicken broth

1 cup sour cream

3 cups Monterey Jack cheese, shredded

3 tbsp butter

4 oz can diced green chillies

Directions

Oven 350

Grease a 9x13 pan set aside.

Combine cooked and shredded chicken with 1 cup of cheese. Fill tortillas with chicken and cheese mixture, roll, and place in greased pan. In a medium sized pan, melt butter over medium heat. Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it is thick and bubbles up. Now, make sure you take off heat before you add in sour cream or else it will curdle, and add chilies. Pour mixture over enchiladas and add remaining cheese to top. Bake in oven for 20-23 minutes. Then, broil for 3 minutes to brown the cheese. Let cool and then devour the delicious creation!

TATER RATER