Watermelon Rice Krispie Treats

I found this fabulous idea floating around on Pinterest. These watermelon Rice Krispie Treats are great idea for summer time picnics, Labor Day, Memorial Day, July 4th ... or any time you need a cute Krispie treat.

 

   

There are many recipes and instructions on the internet to show how to make these. I'm positively sure they are all tasty and they all come out looking so cute! This is my version on how to make them. I made 4 batches for a July 4th picnic and had good results.

INGREDIENTS

• 2 (10 oz) bag marshmallows
• ½ cup butter, plus extra for greasing
• 8 cups of Kellogg’s Rice Krispies
• Red or Rose Food Coloring
• Green Food Coloring
• Raisins or chocolate chips for garnish

For the Green Layer:

1. Grease one 9” round cake pan and set aside.
2. Place four cups of Kellogg’s Rice Krispies in a large bowl.
3. Melt ¼ cup of butter in a large sauce pan over low heat. Add green food coloring (a few drops at a time until desired color). Add regular marshmallows and stir till melted and well blended. Cook two minutes longer.
4. Add 4 cups Rice Krispies to marshmallow mixture and stir until well coated.
5. Using a butter spatula, press mixture around the outer rim of cake pan to desired to width (about two inches.)

For the Watermelon Layer:

1. Place four cups of Kellogg’s Rice Krispies in a large bowl.
2. Melt ¼ cup of butter in a large sauce pan over low heat. Add red (or rose) Food coloring (a few drops at a time until desired color). Add regular marshmallows and stir until melted and well blended. Cook two minutes longer.
3. Add 4 cups Rice Krispies to marshmallow mixture and stir until well coated.
4. Using a butter spatula, press mixture into the remaining area of cake pan.
5. Add chocolate chips or raisins for garnish. 

Here are steps with photos and instructions on how to make the watermelon Rice Krispie (Sorry the photos aren't great but I was making this at night where the lighting is not great for photos)..

 

Add Rice Krispies to marshmallow mixture:

 

Add 4 cups Rice Krispies to marshmallow mixture and stir until well coated

 

Using a butter spatula, 

press mixture around the outer rim of cake pan to desired to width (about two inches):

Using a butter spatula, 

press red/rose Rice Krispie mixture into the remaining area of cake pan:

Add chocolate chips or raisins for garnish:

Cut in slices and Enjoy!!

Enchilada Stuffed Mushrooms

 

Mushrooms are a staple in my house. I can eat them fresh in a salad, sauted in butter as a side dish, thrown in pasta....but best of all, stuff them with yummy-ness and I'm all over them.

I found this Enchilada Stuffed Mushroom recipe from Lauren's Latest a few months ago and have made them at least 4x. So this a definite recipe worth mentioning. I have altered her wonderful recipe a bit due to me liking to use the entire mushroom and I don't always have green onions on hand. But by all means please check out her recipe because she gets full credit for making and sharing the recipe for these incredible mushrooms!

Ingredients:
20-24 fresh whole mushrooms (button, bella - whatever you like)
1 tbsp vegetable oil OR butter
1 sweet onion, minced fine  
6 oz. softened cream cheese
1 cup grated cheddar cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon taco seasoning
salt & black pepper, to taste
1 cup red enchilada sauce 

Directions:
Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.

Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil (or butter, I like to use butter) in a large skillet over medium heat. Add onion and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn onion. Set aside to cool. 

When onion and mushroom mixture is no longer hot, stir in cream cheese, 3/4 cup cheddar, Parmesan cheese, salt & black pepper, and taco seasoning. Mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps in prepared baking dish. 

Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20-30 minutes until browned and bubbly. Serve hot (they taste great at room temperature too. Heck, the even taste great cold!)


Makes: 20-24 mushrooms:

 

Thank you Lauren for sharing this recipe!

Be sure to check our her other recipes. I am a huge fan of hers!

 

Enjoy! 

Fresh Tomato Salsa

 

There's nothing better than fresh tomatoes from the garden. 

I really am enjoying them from my garden and the local farmer's market this year.

Ingredients:

• 6 ripe Roma plum tomatoes, peeled and seeds removed, chopped
• 3 tablespoons finely chopped onion
• 2 small cloves garlic, minced
• 2 hot chile peppers, Serrano or Jalapeno, finely chopped
• 2 to 3 tablespoons minced fresh cilantro
• 1 1/2 to 2 tablespoons lime juice
• salt and pepper

Directions:

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. Makes approximately 2 cups.

This salsa is so good, I doubled the recipe. I just love the fresh crispness of all the fresh ingredients.

Enjoy!