Candy Corn Rice Krispies

Delicious childhood treat--for the holidays! Modified from The Original Rice Krispies Treats Squares.

6 cups Rice Krispies cereal
3 tablespoons real butter
1 (10 ounce) package marshmellow creme
vanilla
pumpkin candy corn

1. Melt 3 tbsp butter in a large pot over low heat.
2. Stir in 10 ounces marshmellow cream until completely melted.
3. Add vanilla.
4. Remove from heat and quickly stir in 6 cups cereal until well coated.
5. Press mixture firmly and evenly into a greased 13x9x2 pan using a buttered spatula.
6. Press down pumkin candies firmly into the center of each imaginary rice krispie.
6. Let cool and cut into squares.

Sweet Potato Brownies

Be sweet to your body with these amazingly moist, chewy, and chocolaty brownies. Tastes nothing like sweet potatoes. ^_^ Similar to Tana Begley's famous brownies. Modified from Sweet Potato Brownies.

50 min / 20 min prep - 16 servings

1/2 cup butter, softened (about 1 stick of butter)
1 1/2 cup sugar
5 eggs
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sweet potatoes, mashed*

* Easiest way to make this is to peel and microwave a sweet potato about 6 minutes.

1. Preheat oven to 250°F. Grease a 9" x 13" baking pan.
2. Mix the butter and sugar.
3. Add the eggs one at a time, scraping the bowl and mixing after each addition.
4. Fold in the rest of the ingredients.
5. Spread batter in pan.
6. Bake 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.

Suggestions: Cover finished brownies with Texas Sheet Cake sauce, 1/4 cup pecans, or 1/4 cup chocolate chips. Serve with whipped cream or icecream.

Faerie Fruit Ice Tea

A light, refreshing ice tea made with any flavor you want. It tastes alot like Aquafina tea. Only faeries could have made a drink so magical!


4 tea bags, any flavor
1/3 cup sugar (or 6 tbsp)
2 qt water

1. Bring 2 qt water to boil in a tea kettle or pot. Take off heat and brew 4 tea bags in water until temperature cools off from boiling to warm.
2. Pour sugar into a 2 qt pitcher and then add tea. Move the tea bags to the pitcher. Mix well and refrigerate.
3. Serve chilled.

Suggestions: Raspberry, peppermint, green tea, and white tea have all worked well. Store with large slices of fruit such as grapefruit, lemons, limes, oranges, strawberries, kiwis, etc. Garnish with mint sprigs or fruit.

Cupcake Quiche

A tasty, eggy treat for a snack or breakfast. Modified from Blender Quiche.

1 1/2 cup shredded cheddar cheese
1 cup cooked and cubed chicken, ham, or bacon
1 cup frozen zucchini, spinach, or broccoli
3 eggs
1/2 cup baking mix (use bisquick or make it yourself)
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried onion flakes
1 tablespoon chopped fresh parsley
1 1/2 cups milk
1/4 cup olive oil
1/2 teaspoon paprika

1. Generously grease a cupcake pan. Fully cover the bottom of the cups with cheese. Top with chicken/ham/bacon and zucchini/spinach/broccoli.
2. Blend eggs, baking mix, salt, garlic powder, onion flakes, parsley, and milk until smooth. Then blend in olive oil. Pour mixture over cups and sprinkle with paprika.
3. Bake in preheated oven at 350 F for 40-45 minutes. Cool 10 minutes before serving. Use a spoon to carefully pull out each cupcake quiche.

* Tip: May need to turn around pan once during cooking to ensure that the cupcake quiches do not cook unevenly. A cupcake quiche not fully cooked tends to have a bottom that falls out or breaks apart when trying to remove it from the pan.