Chef's Corner: The art of baking when you're baked
Stoner Rice Krispie Squares
3 tbsp. butter or margarine
1 package (10 oz.) regular marshmallows
6 cups Fruity Pebbles cereal
In a large microwave safe bowl, heat margarine and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add cereal and stir until well coated.
Using a buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.
6 cups Crispix cereal
1 bag chocolate chips
1/3 cup peanut butter
1 tbsp. butter
1 cup icing sugar
Microwave butter, peanut butter and chocolate chips on medium-high, stirring often, until melted. Pour cereal into a large bowl and pour melted chocolate on cereal. Stir gently to coat.
Once cereal is coated, add icing sugar and mix until covered. Add more sugar if neseccary. Chill for one hour.
The Best Brownies
3/4 cup butter or margarine,
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts
Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.
Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.
1 package Pop Tarts
Remove Pop Tarts from wrapper (very important!) and toast. Serve hot.
2 slices of bread
1 Kraft Single
Butter both pieces of bread on one side.
Put on slice, butter side down, into a hot pan. Put cheese slice on bread, and top with last slice of bread, butter side up.
When bread is golden brown, flip sandwich and cook on the other side until browned.
Ice Cream Sandwiches
2 chocolate chip cookies
1 scoop ice cream, preferrably chocolate or vanilla
Melt ice cream until slightly softened. Press between two cookies. Freeze briefly if ice cream is too soft to eat.