Happy National Cereal Day! How do I celebrate cereal?!? I add marshmallows and butter! This is my simple rice krispie treat recipe. Nothing over the top except I think you need to start with large marshmallows and then add smaller ones at the end. Gooey and a complete guarantee that you (and family, if you share) will finish the pan in one day. You will notice in the picture that there are little marshmallow pillows of goodness waiting on you. The secret is adding minis after you have made you initial mixture. Trust me! Happiness in a little square of cereal! Happy National Cereal Day! Celebrate the appropriate way! Looking Forward, Amanda
5 T butter (extra for buttering pan)
8 cups of LARGE marshmallows, plus 2 cups mini marshmallows
6 cups Rice Krispie Cereal
Butter your 12×9 pan, set aside.
On very low heat, in a large pan, melt butter. Once butter in melted add 8 cups of large marshmallows, stirring constantly.
Once the marshmallows are melted, remove from heat and stir in your cereal until coated in marshmallow mixture. Now stir in 2 cups of mini marshmallows.
Pour mixture into prepared pan and press in evenly. I use wax paper to help me press down the mixture so that it does not stick to my hands or spoon.
Allow to cool completely before cutting into squares.
Breakfast for Dinner! It’s a requested meal in our home. Our oldest loves breakfast. Mostly he loves bacon and biscuits. Last night I decided to make some basic biscuits. To be honest, this is the first time I tried to make biscuits. There are lots of recipes out there but I experimented with this one. It was a winner last night complete with butter and cherry jam. (Trader Joe’s Cherry Preserves is a game changer!)
Basic Breakfast Biscuits
1 stick of butter
2 cups all purpose flour
3 t baking powder
2 t sugar
½ t salt
¾ cup milk
Preheat your oven to 450 degrees. Add flour, baking powder, sugar, and salt into a mixing bowl. Mix all the ingredients together, and then add the stick of butter. Using a pastry blender, cut up the butter into the dry ingredients. Keep cutting the butter until you don’t have any pieces bigger than a small pea. Add in milk. Using a fork, stir the mixture until all of the dry ingredients are absorbed by the milk. Don’t overdue the stirring.
Next, sprinkle some flour out on your counter. Put the dough on the floured surface.Then knead the dough. To knead, fold it in half, press it down, and turn the dough a quarter turn. Then fold again, press down and turn. Do this several times. I learned this is how the flaky layers are formed. When you’re done with the kneading, flatten the dough out with your hands into a thickness of about ½ inch. Using a biscuit cutter, cut the biscuits out of the dough. If your cutter is sticking to the dough, dip it in some flour in between each cutting. Place the biscuits on a lined metal cookie sheet.Take the remaining dough, and form it into a ball, knead it a couple times, flatten it out, and cut more biscuits. Put the pan in the refrigerator for 10 minutes, before you put it in the oven. After 10 minutes, take the pan out and put it in the oven. Bake for 10-12 minutes or until a beautiful golden brown. Remove the pan from the oven, and immediately remove the biscuits from the pan. Immediately brush with melted butter. Serve warm.
We are loving this jar of goodness!