Lucky Charm Krispie Treats

It's St. Patrick's Day soon and I have a whole bunch of recipes to try. This is the first of several recipes I will be sharing with you before St. Patrick's Day. 

My favorite treat is a rice krispie treat. I could eat a whole pan. Seriously. So when I saw this recipe I couldn't help myself. They are sweeter and marshmallowee-er and just maybe a bit more delicious than the original!

Lucky Charm Krispie Treats
Recipe Adapted from: Cataldolife.com

6 Tablespoons Butter
17 oz Marshmallows
6 cups Lucky Charms
4 cups Rice Krispies
1 cup extra Marshmallows from the Lucky Charms

1. Spray a 9x13 pan with baking spray. In large pot melt butter over low heat. Add the marshmallows and stir until melted. Remove the pot from the heat.

2. Stir in the Lucky Charms and Rice Krispies. Mixing until well coated.

3. Spread your Lucky Charm mixture in your prepared pan. If you wet your hands with water you can press your treats down without the marshmallows sticking to them. Sprinkle the extra marshmallows over the treats and gently press them so they stick. Let them cool completely before cutting.

Biscoff Pinwheels and Secret Recipe Club

I am excited about my post for this months Secret Recipe Club! The blog I had this month was... Its Good To Be The Cook. Beth is the author of Its Good To Be The Cook, she's from just outside Philadelphia and has a degree in Communications(Film/Video). She grew up helping her mom prepare meals for her family and because of it she has a passion for cooking, eating, and traveling. She loves movies, baseball, and neddlepoint too! But she has so many great recipes on her blog that it was so hard to choose and you know me, I'm a sucker for a dessert so I picked her Cookie Butter Pinwheels. 

I was skeptical because how could making cookies with Crescent rolls be good, but I'm always up for trying something new, so I tried and I couldn't believe how easy it they were. And in the end how delicious they were. I mean who can say no to some Biscoff or Nutella. I made half of mine with Biscoff and half with Nutella. They were both delicious. The glaze on the Biscoff ones has cinnamon in it and the Nutella glaze doesn't. 

Go over to Its Good To Be The Cook and find something delicious for yourself!!

Biscoff Pinwheels
Recipe Source: Its Good To Be The Cook

1 regular can Crescent Rolls
1/2 cup Biscoff Spread or Nutella
1 cup Powdered Sugar
2 Tablespoons Milk
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Cinnamon

1. Lay out a piece of saran wrap and unroll your crescent dough so its flat and press your seams together.

2. Spread the Biscoff or Nutella over the dough until its about a 1/4 inch from the edge. With the help of your saran wrap roll up your dough tightly, lengthwise. Leave the wrap around it and put it in the freezer for about an hour.

3. Preheat the oven to 350 degrees. Place parchment paper or a silpat mat on a cookie sheet. Unroll the saran wrap and slice the dough into 1/4 inch wide cookies. Place the cookies on the cookie sheet and bake for about 10 minutes, or until golden.

4. While the cookies are cooling make the glaze. Combine the powdered sugar, milk, vanilla, and cinnamon, don't add the cinnamon if your cookies are made with Nutella. Whisk together and pour over your cookies. Let them set for about 20 minutes before eating.

An InLinkz Link-up

Kool Aid Popcorn at Sawdust and Embryos

Head on over to Sawdust and Embryos today to add some fun to your St. Patrick's Day! We had this popcorn for my Ollie's 2nd birthday and it was crunchy, sweet, and tangy. Its an easy way to add some color to your party and using this method its even easier! Go check it out, Kool Aid Popcorn!

Pineapple Lemonade Punch

I think spring is definitely on its way. I am still secretly hoping for snow,(cause I want to go sledding) but when its warmish its hard for me to not make lemonade, cause lemonade means warm weather, playing outside, and kids not being sick anymore! I need to celebrate so I'm making this delicious punch. Its pineapple sweet, lemon sour, and one of my favorite drinks. Enjoy!

Pineapple Lemonade Punch
Recipe Adapted from: FroggyandtheMouse.com

1/2 cup Countrytime Lemonade Mix
1 cup cold Water
2 3/4 cups Pineapple Juice, cold
1 can Sprite, cold
1/4 cup Lemon Juice, freshly squeezed

Combine all ingredients in a large bowl. Mix together and enjoy, cause its really good!

Chicken Noodle Soup Casserole

We eat a lot of soup. Chicken Noodle soup is in the rotation. We love it! When I found this recipe I was skeptical. It would probably be dry and definitely not nearly as good as soup. I couldn't have been more wrong. This is creamy, not dry at all. It has all of the flavor of chicken noodle soup in a surprisingly better way. So every time I think I want chicken noodle soup this is what I'll be making and the next time you're thinking of making soup, make this instead! 

Chicken Noodle Soup Casserole
Recipe Source: Cooking.com

3 Chicken Breasts, cubed
2/3 cup Onion, chopped
3 Garlic Clove, minced
1 Tablespoon Olive Oil
1-14.5 oz Chicken Broth
1 1/2 cups Carrots, chopped
3 Celery Ribs, chopped
1/2 teaspoon Thyme
3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
3/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 cups Milk
1 1/4 cups Cheddar Cheese, shredded
2 1/2 cups Rotini, cooked

1. Preheat your oven to 350 degrees. In a large skillet heat your olive oil, saute onion and garlic until tender. Add the chicken and cook until no longer pink. Add in the broth, carrots, celery and thyme and bring to a boil. Turn the heat down, cover, and simmer for about 12 minutes, until vegetables are tender.

2. In a medium saucepan, melt the butter. Stir in the flour, salt, and pepper and mix until smooth. Slowly add milk and bring to a boil. Cook and stir constantly for about 2 minutes or until thickened. Remove from heat and add in the cheese and stir until melted. Pour over the chicken mixture, add in the noodles and mix well.

3. Pour into a 9x13 pan, sprayed with nonstick cooking spray. Bake, uncovered, for 20 minutes.

Pineapple Mango Orange Smoothie

Last week for my kids birthdays we went to Texas Roadhouse, one of my favorite places to eat, and this time I got a frozen drink. It was called something Jewel. I cant remember the exact name but it was orange, pineapple, and peach I think. Anyway, I really wanted to make it at home and tried to find a recipe and gave up. So I made it up... It the perfect combination of some of my favorite flavors and my kids loved it too.  Its creamy, icy, fruity, and sweet. Probably really good for the summer, or if you're like me and just have a smoothie craving!

Pineapple Mango Orange Smoothie
Recipe Source: I just made it up

1 cup Frozen Pineapple Concentrate, thawed
1 cup Frozen Mango Orange Concentrate, thawed
3 cups Orange Sherbet
1 cup Pina Colada Yogurt
1 cup Ice
Sugar to rim your glass

Combine all ingredients in the blender. Mix until smooth. Then I put a little of the pineapple concentrate on my finger and ran it around the edge of the glass and then dipped the glass in a plate of sugar.

Strawberry Shortcake Parfait and Secret Recipe Club

Hey! It seems like things haven't slowed down since Christmas. I've been busy planning a birthday party and its crazy. But I am so excited to share with you who I got for the Secret Recipe Club this month. The Heritage Cook!

This is one of my favorite sites to go to! She has so many fun things. First, she does Chocolate Mondays and since chocolate is my favorite thing, its perfect. Second, on her posts she has a 'hints & tips' section and its so helpful. There is always something useful. She also has a section on each of her newer posts for making the recipe gluten free. I don't need it but I'm sure its super helpful to lots of people.

I went through several recipes before deciding what I would make cause it all looks so delicious. But this Strawberry Shortcake with White Chocolate Whipped Cream Parfait looked too good to pass up.

The whole thing was so easy to make. The shortcake is soft and had a little tang from the lemon zest. The strawberries were just sweet enough to compliment the tangy-ness of the shortcake and the white chocolate whipped cream... There is just so much I could say. Its so good. Its sweet, creamy, and tastes just like light a fluffy white chocolate. It makes this shortcake parfait what it is!

Go over and see how great The Heritage Cook is!!

Strawberry Shortcake with White Chocolate Whipped Cream Parfait
Recipe Source: The Heritage Cook

Strawberries
3 cups Strawberries, hulled and diced
4 Tablespoons Granulated Sugar

Shortcakes
1 cup Heavy Cream, cold
1 1/2 cups All-Purpose Flour
3/4 teaspoon Salt
1 Tablespoon Granulated Sugar
4 teaspoon Baking Powder
1/2 teaspoon Lemon Zest
2 Tablespoons Granulated Sugar

White Chocolate Whipped Cream
4oz White Chocolate, chopped
1 cup Heavy Cream, divided
1 Tablespoon Granulated Sugar

Strawberries
Put the strawberries and the sugar in a medium bowl and mix together. Cover and refrigerate for at least a couple of hours. Every once in a while mix the strawberries. 

Shortcakes

Preheat the oven to 400 degrees. In a stand mixer whisk the cream until soft peaks form. Spoon into another bowl.

In the mixer fitted with the paddle attachment put the flour, salt, sugar, baking powder and lemon zest and mix until just combined. Add the whipped cream and just beat until the mixture just comes together. Do not overbeat. Place the dough onto a floured counter and knead to finish mixing.

Roll the dough into a rectangle about an inch thick. Cut into thirds then cut each piece in half so you have squares. Place the squares onto a silpat covered baking sheet and sprinkle with sugar.

Bake for about 20 minutes or until golden.

White Chocolate Whipped Cream

In a double boiler melt the white chocolate with 1/4 cup of the cream until just about melted. Remove from the heat and whisk until smooth. Let cool to room temp.

In the bowl of your stand mixer beat the remaining 3/4 cup cream with the sugar until firm peaks form. Fold the whipped cream into the white chocolate mixture. Refrigerate.

Assembling the Parfaits

Break the shortcakes into small pieces. Place a couple of pieces in the bottom of each of your bowls. Add some strawberries and juice, some cake, and the whipped cream. Add more cake, strawberries and top with the whipped cream. Serve immediately.