Peanut Butter Cup Rice Krispies

Yesterday, I kind of went on a baking spree. To make the Peanut Butter Cup Banana Bread, I accidentally bought way too many peanut butter cups. Instead of just stuffing my face with all of them (which I really do not want to do), I decided to make more food to share with others. These were definitely the best of the night! Super easy and just a great twist on regular rice krispie treats, which are, in and of themselves, amazing.

Peanut Butter Cup Rice Krispie Treats-adapted from Real Mom Kitchen

Total Time: 15 Minutes

Makes 16 bars

• 1/3 cup sugar
• 1/3 cup corn syrup
• 1/3 cup creamy peanut butter
• 1/4 teaspoon vanilla
• 2 cups rice krispies
• 6 bite sized peanut butter cups (or 3 regular size), chopped

In a large saucepan, combine the sugar and corn syrup and bring to a boil over medium heat. Once boiling, remove from heat and stir in peanut butter until smooth. Carefully stir in rice krispies and peanut butter cups. Spoon into an 8x8 baking dish and cool before serving.

Halloween Chex Mix

After my first Chex Mix try over two years ago, I've never made it again until now. I am so glad that I gave this recipe a try! It is sweet and the perfect treat for Halloween! It is so easy to make, the hardest part is just making sure that you mix the chocolate coating well! This is a quick and easy snack to make for a Halloween party or just a random get together! To speed this up, I put the cooling final product into the freezer. That got it hardened quickly enough to eat!

Halloween Chex Mix-adapted from ChexPartyMix.com
Total Time: 15 Minutes
Serves 18

• 8 ounces white chocolate baking bars, chopped or broken up
• 4 cups rice chex cereal
• 1/2 cup raisins
• 1 cup candy corn
• 1/4 cup chocolate sprinkles

In a microwave safe bowl, microwave the chocolate bars uncovered on high 1 1/2-2 minutes, stirring every 30 seconds, until melted and smooth.

Gently stir in cereal and raisins until evenly coated. Stir in candy corn and sprinkles. Spread on waxed paper until cooled and chocolate is set. Break into chunks. Store in a covered container.

Greek Nachos

I've had this recipe on my Pinterest board for over a year and I'm finally getting around to making it! The flavors of everything together was great and something I'd definitely make again. The only thing I didn't love was the pita chips. I don't know if I cooked them too long, or had the wrong type of pita, but I'd much rather eat this with regular tortilla chips next time.

Greek Nachos-adapted from Chaos in the Kitchen

Total Time: 20 Minutes

Serves 4

• 4 pitas, cut into wedges (or regular tortilla chips)
• Kosher salt
• 1 pound ground beef
• 2 cloves garlic, minced
• 2 teaspoons oregano
• 1 teaspoon onion powder
• 1 cup Greek yogurt
• 1 lemon, juice and zest
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon seasoned pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 2 tomatoes, diced
• 1 medium cucumber, diced
• 1/2 red onion, diced
• 4 ounces feta cheese, crumbled

Heat oven to 350 degrees. Place pita wedges on a baking sheet, spray with oil and sprinkle with salt. Bake for 10 minutes or until crispy.

Meanwhile, heat a medium skillet over medium heat and brown beef, garlic, oregano and onion powder; drain.

While meat is browning, combine yogurt, lemon juice and zest, seasoned salt and pepper, oregano, thyme and basil in a small bowl. If needed, add water for desired thickness. Add additional salt and pepper as necessary.

Arrange pita chips on a platter or individual plates. Dress with vegetables, meat mixture, sauce and feta cheese.

Granola

I've been wanting to try making my own granola for a long time. I don't know why-I've never bought granola from the store or anything. I think I'm just trying to be healthier and granola always seems so healthy.

This granola is definitely one that needs to be mixed with something. For me, that something is yogurt! Especially if you're just eating plain, not flavored yogurt, granola can make it so much better! This makes a lot, so if you aren't already a big granola fan, you might want to halve the recipe. I don't know that I'll make it again, but I'll definitely continue to try new recipes!

Granola

Granola-adapted from "The Brown Bag Lunch Cookbook" by Miriam Jacobs
Total Time: 25 Minutes
Makes 2 quarts

• 4 cups rolled oats (not instant)
• 1 cup flaked coconut
• 1/2 cup oat bran
• 1/2 cup chopped almonds
• 1/4 cup sesame seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/3 cup honey
• 1/3 cup olive oil
• 1/3 cup water
• 2 tablespoon molasses
• 1 tablespoon almond extract

Preheat oven to 350 degrees. In a large bowl, combine the oats, coconut, oat bran, almonds, walnuts, sesame seeds, cinnamon and cloves. Mix well.

In a medium bowl, mix the honey, oil, water, molasses, and almond extract. Mix well.

Pour the honey mixture over the oat mixture. Spread over a large baking sheet. Bake for 20 minutes, stirring every 7 minutes.

Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

This is a great, simple recipe that is great as a snack (as I use it) or as an appetizer for a party. You can mix all the ingredients together for a daily dip, or put the basil, olives and tomatoes neatly on top for a nice-looking kind of dip. Both taste great! When I first made it, I just put the ingredients on top of the cream cheese (pictured below). I didn't eat all of it, so I ended up mixing it together in a tupperware container to eat as a snack later! The cream cheese definitely tones town the saltiness of the olives and tomatoes. I had some troubles finding fresh basil, so I used dried basil leaves and only put in 1 tablespoon so not to overwhelm the dish. 3/5 This isn't something I'd make all the time, but it definitely will be made again! Oh! And I finally am remembering to take my own pictures again! They aren't quite as pretty as the ones online, but they're mine :)

Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese-adapted from Pillsbury.com
Total Time: 10 Minutes
Serves 10

• 20 kalamata olives, finely choppped
• 2 tablespoons, finely chopped, drained sun dried tomatoes in oil
• 1 tablespoon oil from sun dried tomatoes
• 2 tablespoons chopped fresh basil, or 1 tablespoons dried basil leaves
• 1 teaspoon cider vinegar
• 1/8 teaspoon crushed red pepper flakes
• 1 medium garlic clove, finely chopped
• 1 package (8 ounces) cream cheese, softened
• Assorted crackers for eating

In a small bowl, stir together all ingredients except cream cheese and crackers.

To serve, option one: place softened cream cheese on a platter and spread evenly across. Spoon olive mixture over cheese evenly. Serve with crackers.

Option two: mix cream cheese and olive mixture together. Serve with crackers.

Ranch Party Mix

A new kind of crockpot recipe from crockpot365!

Ranch Party Mix

• 9 cups Chex cereal
• 2 cups pretzel sticks
• 1 cup salted peanuts
• 1 (1-ounce) package ranch salad dressing mix
• 1/2 cup powdered Parmesan cheese
• 1/4 cup butter, melted

Use a 6-quart slow cooker. Put the cereal into the slow cooker, and add the pretzels and peanuts. Sprinkle on the dried ranch mix and the Parmesan cheese. Add the melted butter, and toss the cereal mixture with two large spoons to coat. Cover and cook on high for 2 hours, stirring every 20 minutes or so. The cereal on the outside edges will burn if you don't stir.

The Verdict

2/5. I used cashews instead of peanuts in this recipe. I've never made chex mix before, and this was not a good run. I definitely burned more of it than I could eat. I didn't think the parts that weren't burnt had much taste. I'm not sure if I would make this again...