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Friday, June 28, 2013

Patriotic Rice Krispies Treats

Summertime is here! It's already the 4th of July!?? WOW! And my birthday is almost here, yippi! (July 5th) If you're anything like me, you crave to have your appetizers you bring to your 4th of July party or BBQ to be a hit, right? I mean come on, we only get to celebrate this holiday once a year people! Really anything with red, white and blue and sugar will have anybody's taste buds booming. You really can't go wrong with the classic snap, crackle and pop and a little bit of butter and marshmellows! I made this with my boyfriend last year before we went to a 4th of July parade, and it for sure got me in the American pride spirit! If it was this much fun mixing the colors and Krispies as it was with my BF I can only assume how much fun it would be if you have little ones. Celebrate and ENJOY! 


6 cups Rice Krispies Cereal
1 Package Marshmallows
3 TB Margarine or Butter
 Food Coloring (red and blue)


  • Gather supplies and divide all ingredients into 3 bowls. NOTE you don't need any food coloring for the "White" layer. 
  • I like to microwave my marshmallows and butter because it’s easier that way :)  I stick them in for a few minutes or until they start to get big and almost touch the top of the microwave. Take them out, stir well 
  • Separate the marshmallows evenly into three bowls. Add red food coloring to one bowl and blue food coloring to another. Leave the white layer free from coloring, the Krispies themselves do the job. 
  • Add 2 cups of cereal to each bowl and stir well. 
  • Now apply your layers! I started with Blue then White then Red
  • Let sit for 20 min and serve!
HAPPY 4th EVERYONE!! Have a drink for me on the 5th and return to see some of my fun birthday recipes :) 

Tuesday, June 11, 2013


Popovers are a classic Christmas tradition for me and my family. But, I make them year round seeing that they are so good! You only need four ingredients and 20 min and you have a light tasty breakfast treat which you can top with your favorite jam or fruit. My family loves to spread butter and strawberry jam over these hot little babies. I have yet to try lunch and dinner popovers, I have heard people pair with meats. When I find a good recipe for that I will post! Until then, here is the classic popover recipe. They are best made with a popover tin, which are basically muffin tins but taller and skinnier. You can find them at any cooking store or Target. Also, popovers are best eaten straight from the oven and piping hot. Enjoy! 


1 cup whole milk
1 tb butter
1 cup sifted flour
1/4 tsp salt
2 eggs


Preheat oven to 400. Butter pan generously to avoid sticking. Mix milk, butter, flour and salt until smooth, use a wire wisk or fork. DONT OVER DO IT!.

One at a time add 2 lightly beaten eggs- the batter should be no heavier than whipping cream. Some lumps are ok. Fill the pans 1/3 to 1/2 full.

Bake 15 minutes at 400 then lower to 300 and bake 30 min lover. NO PEEKING for 30 min. The tops should be golden brown or slightly darker.

Serve immediately in a basket lined with napkins. And serve with butter and jam.

Tuesday, June 4, 2013

Brussel Sprouts with Raspberries and Pancetta

Slice brussel sprouts lengthwise and salt and pepper before you desired cooking method. 

Through my day job as Editor at The Daily Meal I got invited to an exclusive tour at Driscoll's berry farms in Watsonville, Ca. Here I got to hand pick some of the freshest strawberries, raspberries, blackberries and blueberries my taste-buds have every witnessed! As I got home I was left with boxes and boxes of fresh berries, not bad right? But as someone who hates to waste anything! I opted to scroll on Driscoll's website to find some great recipes I could make with my boyfriend and all of our fresh boxes of berries. There is where I came across this recipe. It's fantastic! Though I opted to place my brussels sprouts on the skillet for 15 min on low so all the ingredients could melt together, Driscoll's recipe I'm posting bakes them. Choose whichever way you prefer to cook them and please let me know what you think! Enjoy!


  • 3 ounces (about 1/2 cup) diced pancetta
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 2 pounds brussels sprouts, trimmed and cut in half lengthwise (see Note)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon light brown sugar
  • 1 package (6 ounces) Driscoll's Raspberries, at room temperature
  • Kosher salt and freshly ground black pepper to taste


Preheat the oven to 400ºF.

Cook the pancetta and 2 teaspoons of oil together in a large skillet over medium heat, stirring occasionally, until the pancetta is lightly browned, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.

Toss the Brussels sprouts and the remaining 2 tablespoons oil in a large bowl. Spread on a large rimmed baking sheet. Bake, stirring occasionally, until browned and just tender when pierced with the tip of a small sharp knife, 20 to 30 minutes. During the last few minutes, stir in the reserved pancetta. Transfer to a serving bowl.

Whisk the balsamic vinegar and brown sugar together in a small bowl. Drizzle over the Brussels sprouts mixture, season with salt and pepper, and toss gently. Add the raspberries and toss again. Serve ho

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