Peanut Butter Rice Crispy Treats

These peanut butter rice crispy treats are so good!  I’ve been meaning to share the recipe here for a while now, but they’re so good they never last very long, so it took some time to get pictures of them.  Everyone loves them.  I’ve added them to the list of treats I take to people at Christmas, and they’ve been really popular. 

They’re incredibly simple to make, which is good, because they’re the kind of thing you’ll want to make over and over again.  They’re not baked, which makes them a nice addition to my list of Christmas treats since oven space is at a premium then.  It’s also nice to have a dessert that doesn’t require the oven during the hot weather, so these are a great treat pretty much all year. 

Peanut Butter Rice Crispy Treats:

6 cups rice crispy cereal (It’s perfectly fine to use a store brand; I usually use the Aldi brand.)

1 stick of butter

1 10 oz. bag mini marshmallows

½ cup creamy peanut butter

½ cup crunchy peanut butter

Combine butter, marshmallows, creamy peanut butter, and crunchy peanut butter in a medium sauce pan over medium-low heat.

Stir often.  Keep stirring often, until everything is melted.

Pour rice crispy cereal into a large mixing bowl.  Pour peanut butter mixture over cereal.  Mix well, making sure all of the cereal is thoroughly coated with the peanut butter mixture.  You’ll need to work fairly quickly so it doesn’t start to set before all of the cereal is coated.

Once everything is well mixed, place the mixture in a 9 x 13 dish, spreading it around evenly.

At this point, you can technically dig in if you just can’t stand to wait.  However, it won’t slice nicely unless you wait for a couple of hours.  If you’re eating it at home, and you don’t care how it looks, go for it.  If it needs to be sliced, and you want it to look nice, you’ll need to wait a couple of hours for it to set completely before you slice it. 

Enjoy!

Happy Hump Day - The Dessert Edition

It’s National Dessert Day, so I’m sharing dessert pictures today. I love the idea of a day reminding us to eat dessert.

So what about you? Will you be enjoying a dessert today? What is your favorite dessert?

Pumpkin Pie In June

Pumpkin pie is one of my favorite desserts.  It probably is my favorite dessert to have at home.  I don’t think it’s just for Thanksgiving; apparently most people disagree.

Yesterday was one of those days where you just really want comfort food.  I don’t eat chocolate, I don’t like it.  So that leaves me with a slightly different definition of comfort food.  Pumpkin pie is one of my go to comfort foods. 

I went to the grocery store after work for some other things and decided I would pick up a pumpkin pie from the frozen section rather than taking the time to make a home-made one.  There wasn’t a single pumpkin pie to be found in the frozen section!  Not one!  I couldn’t believe it.  I realized I wouldn’t find a pumpkin pie in the fresh bakery section.  I do understand that this isn’t the time of year when most people are thinking pumpkin pie.  But I thought surely I would find one in the frozen section.  That’s kind of the point to frozen foods isn’t it?  So you can have what you want, when you want it?

My husband was nice enough to stop at a different grocery store on his way from work, and ran into the same thing.  There was no pumpkin pie to be found anywhere.

Fortunately I tend to stock up on canned pumpkin around Thanksgiving when it’s on sale, so I was able to make a pumpkin pie last night.  I used my grandmother’s recipe and it was delicious.  A pumpkin pie in June did greatly improve my day.

Here’s the recipe, just in case you’d like your own pumpkin pie:

¾ cup sugar

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

2 eggs

1 can (15 oz) pumpkin

1 can (12 oz) Evaporated Milk

1 unbaked 9 inch deep dish pie shell

Preheat oven to 350 degrees.  Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.  Beat eggs in a large bowl, stir in pumpkin, sugar/spice mixture.  Gradually stir in evaporated milk.  Sprinkle bottom of pie shell generously with cinnamon.  Pour mixture into pie shell; sprinkle generously with cinnamon.  Bake for 40 to 50 minutes, or until knife inserted in center comes out clean.