I love my Peeps, and I always seem to have some left over after Easter.Â Here is a fun recipe that is a colorful twist on the old Rice Krispie Treats recipeÂ Enjoy!Â
3 tablespoons butter
6 cups Rice Krispies cereal
In large pot, melt butter over low heat. Add Peeps and stir until completely melted. If using different colors, melt in separate color sections within the pot. Do not mix colors until Step 2. Remove pot from heat once butter is melted.Â Add Rice Krispies cereal.Â Stir until well coated.
Step 3 , Evenly press mixture into 13 x 9 x 1 1/2-inch pan coated with cooking spray. Cool completely before cutting into desired shapes. Store in an airtight container.
I love this!!Â Cooking this delicious chicken recipe can land you a husband!!Â Â Since Glamour magazine published this recipe they have heard from 72 woman who became engage after serving it, including Howard Stern's wife Beth!!Â Whether you are looking for a husband or not, this is one delicious recipe.Â You can find it in the book "100 Recipes Every Woman Should Know" orÂ check it out below!!Â Enjoy!!
1 whole chicken (approx. 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons Âincluding 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
1) Position an oven rack in the upper third of the oven and preheat the oven to 400Â°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2) Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3) Prick 2 whole lemons three times in three different places on each with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, thatâs fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4) Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
5) Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350Â°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes for a stuffed chicken that is 4 pounds.
6) Let the chicken rest for 10 minutes before carving. And here's the secret: Pour the juices from the roasting pan on top of the sliced chicken&151;this is the "marry me juice." Garnish with fresh herbs and lemon slices.
Glamour girl tip: Carving a bird takes a lot of practice, so don't expect it to be perfect on your first try. The most important thing is to have a sharp knife (preferably one made specifically for carving). Start by slicing the breasts, removing as much meat as possible, and then remove the legs and the wings (using kitchen shears work swell too). Don't worry if it looks messy; it will taste just as good.
Happy St. Patty's Day!! Â What a perfect day for some yummy Thin Mint Cookie patties!! Â This recipe is the closest Â in taste to the real Girl Scout Thin Mints. Â They take a little time, but the recipe makes a lot of cookies, which can also be frozen!! Â That's my favorite way to eat them too!! Â Enjoy!!Homemade Thin Mints
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 â if they are too thick, they will not be as crisp â 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.