Recipe of the day

I remembered that some of you wanted a great Rice Krispies
recipe to create at home and wanted to share this recipe that
I got from my fellow couponer, Cia Lealao. I've tried these
already and they're to die for..yummy...sorry, no picture but
if you make it..be sure to email us the picture so we can post
it.

Title: Chocolate Butterscotch Rice Krispie Treats


Ingredients:
1 c. light karo syrup
1 c. sugar
1 c. peanut butter (creamy or crunchy, its up to you)
1 c. semi-sweet choc. chips (milk choc. makes it too sweet)
1 c. butterscotch chips
6 c. rice crispies


Directions:
-Set aside 6 cups of rice crispies in a large bowl.
And a cookie sheet or a pan lightly covered with butter.

In small saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Boil for about a minute.Remove from heat. Stir in peanut butter.

Pour over cereal and mix well. Press in buttered 9x13 pan.

Melt chocolate and butterscotch chips together over hot (not boiling) water, stirring constantly until smooth. Or in microwave for 2 minutes, Stirring every 20 seconds.

Spread over cereal mixture. Chill until firm, about 15 minutes.

You might want to ask your hubbys to cut them cause they are hard. Unless your buff, (which I'm not) lol

Enjoy!

Peanut Butter Sandwich Cookies - Martha Stewart

saw this wonderful recipe from www.marthastewart.com-Sisha Ortuzar, co-owner and executive chef of 'wichcraft, joins Martha to bake delicious peanut butter sandwich cookies.

Makes 12 sandwich cookies

• 1/2 cup (1 stick) plus 4 tablespoons unsalted butter, room temperature
• 1 cup old-fashioned oatmeal
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup granulated sugar
• 1/2 cup packed dark-brown sugar
• 1/2 cup peanut butter
• Turbanado sugar, for sprinkling
• Peanut Butter Filling

Directions

1. Line a baking sheet with parchment paper; set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool.
2. Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
3. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together remaining 1/2 cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.
4. Add oat mixture and flour mixture; mix on low speed until combined. Turn dough out onto a piece of parchment paper. Cover dough with a second piece of parchment paper and roll out dough, between parchment, to 1/4 inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to a refrigerator until chilled, about 20 minutes.
5. Remove top layer of parchment paper; cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with turbinado sugar.
6. Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 10 minutes. Let cool completely on baking sheets.
7. When cookies have cooled completely, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. Top with remaining cookies to form sandwiches.

Snack of the day: Peanut Butter Surprises

Ingredients

Makes about 2 1/2 dozen

• 2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 pound (1 stick) unsalted butter, room temperature
• 1/2 cup solid vegetable shortening
• 1/2 cup granulated sugar
• 1 1/4 cups firmly packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
3. In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
4. Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
5. Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.

Helpful Hint

Peanut filling can be made ahead and stored airtight in refrigerator up to one week. Bring the filling to room temperature before using.