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? Valentines Day Rice Krispie Treats ?

♥ Valentines Day Rice Krispie Treats ♥

by Pam on February 13, 2013

Happy Valentines Day!!

I wanted to make my kids an extra special after school snack to celebrate Valentines Day this year. I decided to make them some rice crispy treats cut into heart shapes and decorated with gel frosting and sprinkles. Thankfully, my son didn’t mind that they were pink because they tasted so good. These fun and delicious treats took me less than an hour to make and put a HUGE smile on my kids’ faces. You can’t beat that!

Place the butter in a large pot over medium heat. Add several drops of red food coloring and stir occasionally until the butter is completely melted. Add the mini marshmallows to the pot and cook, stirring constantly, until melted. Add more red food coloring until you reach your desired color.

Once the marshmallows have completely melted, remove from the heat and add the rice krispies and stir until evenly coated with the melted marshmallows Coat a large 9 x 13 baking dish with cooking spray then pour the mixture into the baking dish. Spray a piece of wax paper with cooking spray, then use the paper to mash the rice krispie treats down into the dish evenly.

Let it cool for 5 minutes before using cooking cutters to cut into heart shapes. Decorate with gel frosting and sprinkles.

Serve to your special little Valentines’ and watch their faces light up. Enjoy!

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♥ Valentines Day Rice Krispie Treats ♥

Prep Time: 5 min.

Cook Time: 5 min.

Ingredients:

4 tbsp butter
10 oz mini marshmallows (1 bag)
6 cups of Rice Krispies
Gel frosting
Sprinkles

Directions:

Place the butter in a large pot over medium heat. Add several drops of red food coloring and stir occasionally until the butter is completely melted. Add the mini marshmallows to the pot and cook, stirring constantly, until melted. Add more red food coloring until you reach your desired color.

Once the marshmallows have completely melted, remove from the heat and add the rice krispies and stir until evenly coated with the melted marshmallows Coat a large 9 x 13 baking dish with cooking spray then pour the mixture into the baking dish. Spray a piece of wax paper with cooking spray, then use the paper to mash the rice krispie treats down into the dish evenly.

Let it cool for 5 minutes before using cooking cutters to cut into heart shapes. Decorate with gel frosting and sprinkles.

Recipe and photos by For the Love of Cooking.net

References

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Stuffed Turkey Breasts with Butternut Squash and Figs

A wonderful Fall dish – turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal in one with savory and sweet flavors. Figs are seasonal, so if you can’t find them, you could use another fruit such as pears or even apples.

Covering the skillet while it roasts in the oven prevents the turkey from drying out, and also gives you some pan juices to spoon on top just before serving.

Stuffed Turkey Breasts with Butternut Squash and Figs
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 slices • Old Points: 5 • Points+: 6 pt
Calories: 258 • Fat: 8 g • Carb: 25 g • Fiber: 5 g • Protein: 22 g • Sugar: 12 g
Sodium: 878 mg • Cholest: 51 mg

Ingredients:

2 boneless turkey tenderloins (1 lb total)
1 tsp kosher salt (diamond crystal)
1 tbsp light olive oil
1 small (1/3 cup) white onion, chopped
(6 oz) 1 1/4 cups diced butternut squash, 1/2-inch dice
5 black mission figs, chopped
2 garlic cloves, finely chopped
1 cup baby spinach
3 sage leaves, chopped
1/4 tsp crushed black pepper
cooking twine – 6 to 8 pieces
cooking spray

Directions:

Heat a large skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover; cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.

Cut a pocket into the sides of the tenderloins, careful not to cut all
the way through at the ends. Season the inside and outside of the turkey
with salt.

Stuff each turkey breast with about 3/4 cup of squash mixture. Cut
cooking twine long enough to tie each breast with 3 to 4 pieces of
twine. Cut off extra twine.

Preheat oven to 375°F.

In skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side (3 sides. Don’t sear on stuff end.) If your skillet is oven proof, cover with foil and place in the center of the oven (If not, then transfer to baking dish and cover with foil), place directly into oven and cook for 30 – 35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices.

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Skinny Garlic Parmesan Fries

These delicious fries are baked in the oven with garlic, a little olive oil, kosher salt and black pepper, then sprinkled with freshly grated Parmesan and parsley – to die for!

Inspired by a night out with friends, my girlfriend ordered something very similar although fully fried and I couldn’t stop eating them – I knew I had to make them at home!

Yesterday I set out to see if I can recreate them, and luckily I had a houseful of people who helped me taste test them. BIG HIT with everyone in my house!! You don’t miss the fact that they are not fried at all, and the garlic smells amazing while it’s baking in the oven. I listed them here as 1 serving which is basically one potato per person, but you could share them if you were serving them as a side.

I made two batches and baked them on two baking sheets because the key to making them crisp is to make sure they all lay flay on the baking sheet, you don’t want to crowd the pan.

To cut them, I used my mandolin and sliced them into 1/4-inch thick slices. Then I took a knife and sliced them into 1/4 inch thin strips. If you cut them thicker you’ll have to adjust the cooking time. Next time I may try my paderno slicer and see how they work out spiralized.

And for those of you who are scared of potatoes, I just want to remind you potatoes are good for you! They are rich in fiber, potassium and magnesium, which are all listed as
shortfall nutrients in the American diet. Plus, they are naturally gluten free and part of a clean eating diet!

Skinny Garlic Parmesan Fries
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 potato • Old Points: 4 pts • Points+: 5 pts
Calories: 192 • Fat: 6 g • Carb: 32 g • Fiber: 3 g • Protein: 5 g • Sugar: 1 g
Sodium: 69 mg (without salt) • Cholesterol: 3 mg

Ingredients:

1 tsp olive oil
1 clove garlic, crushed well
canola cooking spray
1 medium (6 oz) potato, russet or yukon gold, washed and dried
kosher salt and black pepper, to taste
2 teaspoons fresh grated Parmesan cheese (I used Reggiano)
fresh parsley, minced

Directions:

Combine the oil and crushed garlic in a small bowl.

Preheat the oven to 425°F. Lightly coat a baking sheet with cooking spray.

Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thick strips. Place on the baking sheet and toss with the oil and garlic and use your hands to evenly coat. Season with salt and black pepper. Place on a single layer onto the greased baking sheet. Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Baking time will vary depending on your baking sheet and your oven.

Remove from the oven and top with parmesan and parsley, eat hot!

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