Meredith's *Perfect* Rice Krispie Treats

 

I'm kind of a Rice Krispie treat snob and love it when I sink my teeth into a "perfect" one.  This recipe is completely from scratch, and as close to *my* perfect as can be!

2 envelopes of unflavored gelatin (I used Knox brand; the 1oz box comes with 4 envelopes; I used 2 of those individual envelopes)

1 cup water, divided

1 cup sugar

1 cup corn syrup **

1/8 tsp cream of tartar

1 tsp vanilla

1/2 tsp imitation butter flavoring (optional)

1/8 tsp salt

4 Tbsp butter, melted.

8+ cups crispy rice cereal

- Line a 8 or 9 inch square baking dish with foil and then grease it.

- Mix gelatin and 1/2 cup of the water in an electric mixer bowl.  Set aside.
- On the stove in a small saucepan, bring the other 1/2 cup of water, sugar, corn syrup, and cream of tartar to a boil.  Use a candy thermometer and boil until it reaches 240 degrees (about 8 minutes once it starts to boil).
- Meanwhile, melt butter and set aside to cool.
- Remove syrup from stovetop once it reaches 240 degrees.
- Start the mixer on medium speed and slowly pour the hot syrup into the gelatin, which should have swelled by now.
- Once it is all poured in, increase speed to medium high to high.  Beat mixture until it becomes white and fluffy, and has about tripled it's size (approximately 5 mintues).
- Pour in salt, vanilla, and butter flavoring (if using) and mix until blended in.  Then pour in melted butter; the size of the mixture will decrease a little.  Mix until blended.
- Transfer into another bowl (if you want) and then stir in the cereal until it is well-coated.  Add more or less, depending on how gooey you like your rice krispie treats!
- Transfer coated cereal to baking dish and stick in the refrigerator for about 15 minutes to set.
- Cut into bars and eat, or store in an airtight container.

**If you don't have corn syrup, you may substitute with sugar.  So, it would be 2 cups of sugar and no corn syrup.**

Recipe by Meredith

Fudgey Pumpkin Spice Brownies

1 box brownie mix
1 can of pumpkin puree (not pumpkin pie mix)
1 egg
1 tsp vanilla
1/4 tsp cinnamon
pinch of ground cloves
pinch of ground nutmeg

Optional mix-ins:  chocolate chips, pecans, or walnuts.

Preheat oven to 350 degrees.  Mix all ingredients in a bowl with a fork until well blended.  Pour into greased 9x13 baking dish.  Bake for 30-35 minutes.  Let cool.  Cut with a plastic knife and serve.

Original recipe found HERE.

Holly Cookies

1 (16 oz) package of large marshmallows
½ c butter softened
1 ½ teaspoons vanilla extract
1 ½ teaspoons green food coloring
4 ½ cups cornflakes cereal
1 package cinnamon red hot candies

In sauce pan, over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.  Drop by spoonfulls onto waxed paper and decorate with red hots. Set aside and allow to cool.

Recipe from Mary

Homemade Butterfingers

1 lb candy corn

1 1/2 cups peanut butter

*original recipe found HERE calls for an entire 16oz of PB, but I only had about 1 1/2 cups and it worked just fine*

1 1/2 to 2 cups chocolate chips (semi sweet or milk chocolate, or a combo of both)

Put candy corn in microwavable bowl (or on stovetop).

Melt candy corn in microwave for about 2 minutes, stirring ever 30-45 seconds.

Stir in peanut butter.


Spread into small, greased baking dish.  (I think mine is an 8x11 or something).


Let cool completely to harden.  Then cut into bars and place on parchment paper.

Melt chocolate chips in microwave for a couple of minutes, stirring every 30 seconds.  Then dollop evenly onto bars.

Spread peanut butter to cover bars.  (Mine aren't pretty.  But who cares!)  Then let chocolate cool and harden.

Enjoy!

Banana Bars with Cream Cheese Frosting

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (2-3 bananas)

Cream together butter and sugar until smooth. Beat in eggs. Stir in vanilla and sour cream. Combine flour, baking soda, and salt, then stir into batter. Mix in mashed banana last. Spread evenly onto a greased 10x15in jelly roll pan. Bake at 350 for 10-25 minutes.

Recipe from Allrecipes.com, found HERE.


Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature
1 stick butter, softened
2 to 2 1/2 cups powdered sugar
dash of salt
splash of vanilla
splash of milk

Beat cream cheese and butter together until smooth. Add salt and vanilla. Mix in powdered sugar. Add milk to desired consistency.

Homemade Oreos

Cookies:
2 Devils Food Cake Mixes
1 1/2 cup shortening
4 eggs

Mix Well. Roll into small balls.
Bake on un-greased cookie sheet at 350 for 9 minutes

Filling:
8 oz cream cheese
1/4 cup butter
2 3/4 cups powder sugar
1 T. Vanilla

Mix well, scrapping bowl. Press 2 cookies together with filling.

Makes approximately 2 to 2 1/2 dozen sandwiched cookies.

Recipe from Carie

Ginger Molasses Cookies

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
3/4 tsp ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 cups flour

Beat shortening, sugar, egg, and molasses. Add dry ingredients. Chill. Form into 1 inch balls. Roll in granulated sugar. Bake at 350 for 10 minutes on greased cookie sheet.

Recipe from Carie

Wreath Cookies

1 cup butter, softened
3-4oz cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
Green food coloring

Mix butter and cream cheese together. Cream together butter mixture and sugar. Add egg yolk and vanilla, and mix. In separate bowl combine flour, salt, and cinnamon. Mix in flour mixture with butter/cream cheese mixture. Add food coloring to get desired effect. Use cookie press to press out wreaths. Bake at 350 for 12-14 minutes. Bottoms brown, and may burn easily. Let cool on cookie sheet 1 minute before transferring to rack. Decorate with red icing. Makes approx 4 dozen cookies (Using my Williams-Sonoma cookie press)

****These are my ALL TIME FAVORITE Christmas cookie! LOVE THEM!!!!****

Recipe from Mary

Pecan Squares

• CRUST:
• 2 cups all-purpose flour
• 1/3 cup sugar
• 3/4 cup butter or margarine, softened
• 1/4 teaspoon salt
• FILLING:
• 4 eggs, lightly beaten
• 1 1/2 cups light or dark corn syrup
• 1 1/2 cups sugar
• 3 tablespoons butter or margarine, melted
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups chopped pecans
• Handful chocolate chips, optional
  

In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15-in. x 10-in. x 1-in baking pan. Bake at 350 degrees F for 20 minutes. Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans (& chocolate chips, if using). Spread evenly over hot crust. Bake at 350 degrees F for 25-30 minutes or until set (if using a 9x13, cook for about 35 minutes, until set). Cool on a wire rack.

Recipe modified from original found on Allrecipes.com

Homemade Thin Mints (Girls Scout Cookie)

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Recipe found online at BakingBites.com

Homemade Samoas/Carmel-De-Lites (Girl Scout Cookies)

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Recipe found online at BakingBites.com

Pumpkin Sugar Cookies

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 cup pumpkin
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
2 1/2 cups flour

Cream together butter and sugar. Then mix in egg, pumpkin, and vanilla. Add salt and baking power. Mix in flour last. Refrigerate at least 2 hours, best if refrigerated overnight. After chilled, roll dough out onto floured surface. Cut with cookie cutters. Bake at 400 for 6-8 minutes.

An Original recipe by Meredith

Pumpkin Cream Cheese Icing

1 Tbsp butter, softened
2 oz cream cheese, softened
1 1/2 Tbsp pumpkin
1/4 tsp cinnamon
2 cups powdered sugar

Mix all ingredients. Spread over cooled cookies or cakes.

An Original recipe by Meredith

Oatmeal Carmelitas

1 1/4 cup flour
1 1/4 cup oatmeal
1 cup brown sugar
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, melted
1 cup chocolate chips
1 1/2 cup walnuts
1 (12 oz) jar caramel ice cream topping
5 Tbsp flour

Combine 1 1/4 cup flour, oatmeal, brown sugar, soda, salt, and butter. Press 1/2 of mixture into bottom of 9x13 inch baking dish. Bake at 350 for 10 minutes. Take out of oven and sprinkle with chocolate chips and nuts. Blend caramel topping with 5 Tbsp flour until smooth and pour over chocolate chips and nuts. Sprinkle with remaining crumb mixture. Bake at 350 for 15 to 20 minutes. Cool and cut.

Recipe from Tiffany

Butter Cookies

2 sticks margerine, softened
1 tsp almond extract
3/4 cup sugar
2 cups flour
2 egg yolks

Mix margering, almond, and sugar with yolks until smooth. Add flour and mix well. Use cookie press with desired shape. Bake at 350 for 15 minutes until slightly brown.

*May add 1/4 marachino cherry to center before baking*

Recipe from Mary

No Bake Chocolate, Peanut Butter, and Oatmeal Cookies

3 Tbsp cocoa
2 cups sugar
1/2 cup milk
1 stick margerine
1/2 cup peanut butter
3 cups oatmeal
1 tsp vanilla
1/12 cup coconut (optional)

Mix cocoa, sugar, milk, and margering in large saucepan. Bring to boil, and boil 1 minute. Add remaining ingredients to boiling mixture. Remove from heat. Drop by spoonfuls onto wax paper. Let cool.

Molasses Crinkles

3/4 cup soft shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger

Mix shortening, egg, sugar, and molasses together. Mix in dry ingredients. Chill, then roll dough into 1 1/4' balls. Dip tops in granulated sugar. Sprinkle each with 2-3 drops of water. Bake at 375 for 10-12 minutes.

Recipe from Birgit

Sugar Cookies

1 lb butter
2 cups sugar
2 tsp vanilla
4 cups flour
1 tsp baking soda
1/4 tsp salt

Combine ingredients. Roll into balls, then dip in granulated sugar. Bake at 350 for 10-12 minutes.

*May make ahead of time and freeze*

Recipe from Tiffany

Gooey Butter Cookies

1/2 stick margerine, softened
1 8oz pkg cream cheese, softened
1 egg
1/4 tsp vanilla
1 box yellow cake mix
3/4 cup powdered sugar

Cream butter and cheese together. Add egg and vanilla, mix well. Add cake mix. Refrigerate for 30 mintutes. Roll dough into tablespoon-sized balls. Cover in powdered sugar. Bake at 350 for 10-12 minutes on greased cookie sheet.

*Watch out! They burn easily!*

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