Pistachio Fluff/Watergate Salad

 Hello!  It is AH-MAZING to be back with you all!  I took a much-needed, unexpected break, but I am refreshed and am excited to share this recipe with you.

This is kind of a retro recipe, and probably thousands have shared it but here we are.  I have seen this salad so many time, but....  I have sisters who are OBSESSED with all things cottage cheese (which I LOATHE) and I can't trust a stinking salad they make because it always has cottage cheese in it!  The short story is, if they ever offered it, I was too scared it involved cottage cheese and never partook, so to speak.

Fast forward to 2 weeks ago, my beloved Uncle Tom passed away.  Love you Uncle Tommy!  We were at his funeral dinner and I saw said salad.  I decided to try it.  I asked one of my least trusted cottage cheese sisters if it was in there and she said, "NO, it is pistachio fluff", because that was supposed to increase my trust in her.  We sat down, I took a deep breath and tried it.  MIND BLOWN.  How simple of a recipe could be so good is beyond me!  I came home, told my husband and he asked me to make it.

Sister number 1 told me how to make it and here we go!

• 1, 3.4 oz box of INSTANT pistachio pudding.  Don't try to make the cook and serve work. It won't!
• 1, 20 oz can of crushed pineapple WITH the juice, don't you dare drain it!
• 1 oz container of whipped topping (you can always make your own, I stayed true to the retro version)
• 2-3 cups of marshmallow but my inner child used the whole bag.  WHAT? She is naughty!
• 1/2 cup pistachios, walnuts or pecans (optional)

Now it is this easy.  Combine the pudding mix and pineapple WITH juice until completely combined and nice and green!  Fold in the entire container of whipped topping.  Now the marshmallow thing, was all just a happy mistake.  Let your inner child measure the marshmallows.  Sprinkle in your nuts if you are choosing to use them and make sure the entire thing is well combined.  Cover and refrigerate for at least 1 hours.  

Now I won't tell you if I am or am not eating some for dinner right now as I type this but I can just vouch the longer it sits the better it is.  

I have seen this served as a side dish, a dessert, I mean what matters is that you actually eat it! Am I right?

I hope you enjoy, don't forget to watch the video on my YT channel, and hit FOLLOW on this page!  So glad to see your beautiful faces!

ENJOY!

The PERFECT Rice Krispy Treats

 ....and I am  not even kidding!

Oh...hey there!  Long time no see.  I wonder how many blog posts I have started that way.  When I tell you my 2020 got worse a few weeks ago, you might not believe me, but it did.  Please keep me and my family in your prayers for safety, peace, and understanding.  Thank you!

I have a long time relationship with rice krispy treats.  As a kid they were one of my favorites, and my mom used to make the best Scotcharoos too!  She always made them when it was my turn to take treats to CCD.  Remember the days of taking homemade food for treats?  Me too.  Anyway, they were always a hit and became a fast favorite of mine.

I have spent my ENTIRE adult life DEDICATED to the exact and perfect measurement of all Rice Krispy Treat ingredients for the perfect gooey, chewy, NEVER HARD square of goodness.  I was successful, (thank you, thank you) years ago but don't think I have ever shared.  For most of my American friends, you know all about these treats but for my foreign friends, this might be a fun treat to try!  Through out the box, those measurements are useless!  Here we go!

8 cups Rice Krispy Cereal

20 ozs  marshmallows

1.5 tsp vanilla extract

1/2 cup salted butter

In a heavy bottom pot, melt butter completely.  Add in marshmallows and slow constantly on LOW heat until all marshmallows are melted and combined with the butter.  YUM!  Add in vanilla and stir it in.  Now pour in your cereal and stir well, from the bottom up.  Stir until the marshmallow mixture is completely combined with the cereal.  Pour into a 9x13 pan and spread evenly.  Top with sprinkles if you choose.  I MUST have sprinkles.  You don't have to do the but they won't be as fun and you won't be as cool without them.  Just sayin.....

ENJOY!

 

Butterscotch Brownies

Hello friends!  I am finally back on my game!  WOOHOO!  I hope you are all doing well.  I have been busy in the kitchen, just doing a lot of testing, tweaking and tasting!   I just have been keeping it from you, I guess.  Life got hectic, good and bad.  I am back and ready to roll out some more great food!

Brownies or blondies?  Which do you prefer?  What if there is a chocolate in a blondie or blondie in a brownie?  The struggle is real people, the struggle is real.  I love both and I will admit, I am still on a bit of a "use up".  I way over bought at Christmas and then there was clearance from Valentine's Day and well, the cupboards are jam packed. 

This recipe is a little of this and a little of that.  I started it based on another recipe I have and then 2 tries later, I got it.  I did it, thank the good Lord above because someone has to eat these misadventures and it can no longer be me!

These have something for everyone, chocolate, butterscotch, marshmallows, and toffee!  They are chewy and the perfect brownie/blondie consistency in my opinion.  I don't like hard and crunchy, I don't like raw, these, are chewy and soft, and oh so yummy!  Give them a try!

You will need:
1/2 cup butterscotch chips
1/4 cup butter
3/4 cup flour
1/3 cup brown sugar, firmly packed
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract or vanilla paste
1 egg
1 cup miniature marshmallows
1/4 cup toffee bits
1 cup milk chocolate chips (use semi sweet if you choose)

Preheat your oven to 350 degrees F.  In a heavy bottom saucepan, melt together butterscotch chips and butter stirring constantly.  Remove from heat and let cool until it is just warm.  Add in flour, brown sugar, baking powder, salt, vanilla and your egg.  Mix well!  Let cool for 5 minutes.  Stir in marshmallows, toffee bits, and chocolate chips.  Fold just until combined.  Place into a well greased 9x9 baking dish. 

Spread evenly and back 20-23 minutes, the center should still be a WEE BIT jiggly.  It will set as it cools. Don't over bake or you will get dry and hard brownies!

Enjoy these!  I like putting them in the fridge, because I like them cold.  I like all brownies refrigerated.  Freaky fact I guess.

Cinnamon S'more Krispies

Who doesn't love the darn things?  S'mores that is, melty chocolate, sticky marshmallow, and cinnamon cereal?  Hold up.  HOLD up.  Right? 

Cinnamon Toast Crunch is without a doubt my favorite cold cereal.  I don't treat myself often but when I do, don't plan on getting a single solitary crunchy, cinnamon-ee, square of goodness, because they are mine, ALL mine.  We clear?  I have been on this cinnamon and chocolate combo kick lately.  You know, the same way some people think lemon makes everything amazing? Blech.  Or the way some people think nutmeg in white sauce makes it amazing? Double blech.  That is the way I like it.  In your head you are likely thinking, "screw her, cinnamon and chocolate SUCKS".  We are all entitled to our own opinions. As my dad used to say...  Well I am sure you know how the saying goes!

One of my other favorite worldly things is rice crispy treats.  Dear Lord in heaven, what I won't do to get one if I get the urge.  I fear for my own safety.  I definitely fear for the safety of anyone trying to slow my efforts.

So,  I just thought, heck, lets combine it.  Rice crispy treats made out of cinnamon toast crunch AND add chocolate.  Forgetaboutit.

This is very likely not the last rice crispy type of treat you will see here.  I am on a mission to make as many different kinds as possible.  I literally just had another idea.  Be right back need to get it written down.  I almost died when I took a bite of these.  Yes, I took a lot of bites ok, but we aren't TALKING about that. 

Please stop looking at me like that. 

These are easy and just a little change from the beautiful classic we know as rice crispy treats.  Get ready folks, I am about to bring you Cinnamon S'more Krispies!

You will need an 9x9 or 8x8 square pan or the equivalent, of some sort. (statements like this is why I will never be a cookbook writer or real chef)  It's ok, I like "Wannabe" status.  It makes sure people don't expect duck confit, with a raspberry reduction, topped with lightly steamed leaves from the rainforest and garnished with monkey toenails and stuff. 

1/2 cup butter
10 oz. bag of jumbo marshmallows
5-6 cups cinnamon toast crunch cereal or the generic version works perfect as well
1 tsp. vanilla extract
12 oz. package of milk chocolate chips

In a large pot get that butter melted, and toss in those marshmallows.  Stir constantly because let's be real, the ish burns in like 2 seconds if you don't.  And don't even try that whole "OMG I am going to stick my finger in and taste it".  See what happens. 

Anyway when it is all melted, add the vanilla, and then mix in the squares of cinnamon gold.  I go light, closer to the 5 cup side, but I don't dig dry treats, if you want to add closer to 6 you will still be fine.  Press down with a buttered rubber spatula or, butter hands.  As you can see in my photo, I still never get them even side to side, always a thicker spot.  Now, melt your chocolate, 15 seconds at a time in the microwave, until melted and spread on the top.  You can also just sprinkle your chips on top, pop in the micro for 20-30 seconds and they will be melted enough to spread.  Let sit at room temp until the chocolate is set.  You can speed this up by putting them in the fridge for an hour and then take them out and let them sit at room temp or you will need to see a dentist.  Fair warning.

Hope you love them, as much as I do!  In fact comment below and tell me how you feel about cinnamon and chocolate together!

ENJOY!

Loaded Sweet Potato Casserole

Evening friends!

I asked you all on Facebook what you thought the perfect sweet potato dish looked like.  What would you put it in, what do you like it to have, and you all responded with SO MANY things!  I saw everything from the way my mom and few of my sisters make them to entirely new perspectives.  I wanted to create something new for my sweet potatoes and it came to me.  If people can LOAD regular potatoes, why can't I load sweet potatoes?!?!

I saw it all, brown sugar, pecans, butter, pineapple, marshmallows, the list went on and on.  Though my mom was a canned yam woman, toss em' in a casserole, throw on some butter, brown sugar and 4 inches of marshmallows, I wanted something better than that.  I didn't want mush, covered in gag me with a spoon amounts of sweetness.  So here is what I did, and I hope you decide to try it.  There is ONE thing I did not do, that I will do next time.  I WILL add a few marshmallows to the TOP in the last 10 minutes of baking next time.  Simply for that "old times" feeling and look. 

So here is the recipe, YOU wrote, with your comments!!

You will need:
2 lbs. sweet potatoes
1 cup brown sugar
4 tbsp. butter, melted
pinch of salt
2 eggs
1 cup mini marshmallows
1/2 cup chopped pecans

Topping:
4 tbsp. softened butter
1/2 cup brown sugar
1/2 cup chopped pecans
1 cup miniature marshmallows (optional)

Roast your sweet potatoes, skin on for about 45 minutes to 1 hour.  Let them cool completely, cut the potatoes in half and scoop out the insides into a bowl.  Now add the brown sugar, butter, salt, and eggs.  Mix to combine completely.  Now fold in the marshmallows and pecans,  and place into about a 2 qt. casserole. 

Now combine your topping ingredients (except marshmallows) with a fork or pastry cutter (or your fingers!).  Sprinkle evenly on top.  Bake at 350 degrees F, for 40 minutes.  IF you are going to add the mini marshmallows, put them on at the 30 minute mark, and then bake for 10 more minutes

ENJOY!!