Salted Caramel Rice Krispie Treats

 

Salted Caramel Rice Krispie Treats

★★★★★5 from 1 reviews

• Author: Kate Jones, adapted from Food Network

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Ingredients

6 cups Rice Krispies

1 stick unsalted butter
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

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Instructions

In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.

Spray an 8×8″ baking pan with non-stick cooking spray and set aside.

In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.

Slow Cooker Apple Cider

 

Ingredients

• 1 orange
• 10 medium apples (use a variety– I use Honeycrisp and Granny Smith)
• 3 cinnamon sticks (or 1 Tablespoon ground cinnamon)
• 1 teaspoon ground cloves
• granulated sugar*

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Instructions

1. Peel the orange and place the segments in a 4 quart or larger slow cooker. (Pictures show unpeeled- we prefer peeling it for a less bitter flavor.) Rinse the apples, cut into quarters, and place in the slow cooker. Add the cinnamon sticks, ground cloves, and sugar. Add just enough water to cover the fruit.
2. Cook on low heat for 6-7 hours. (Or high heat for 3.)
3. After 6-7 hours, the fruit will be very soft. Use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.
4. Very slowly strain the chunky liquid though a fine mesh sieve into a large pot or pitcher. You can discard the solids. Strain the cider one more time to rid any other solids. Serve the cider warm.
5. Leftover cider keeps well in the refrigerator for up to 5-7 days. Warm up on the stove before serving or enjoy it cold.

Cowboy Dinner

 

COWBOY DINNER {CORNBREAD BEEF AND BEAN CASSEROLE}

yield: 6 -8 SERVINGS

 

prep time: 30 MINS

cook time: 45 MINS

total time: 1 HR 15 MINS

INGREDIENTS

Beef Mixture:

• 1 1/2 to 2 pounds ground beef or ground turkey
• 1/2 cup diced yellow onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen corn kernels
• 1 1/2 cups salsa, store bought or homemade
• 1 (15-ounce) can black, pinto, or white beans, rinsed and drained
• 1 to 2 cups shredded cheddar cheese

Cornbread Topping:

• 1/2 cup (85 g) cornmeal
• 1 1/2 cups (213 g) flour
• 1/3 cup (71 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup oil
• 2 large eggs
• 1 1/4 cup milk

INSTRUCTIONS 

• Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
• In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper, until the meat is fully cooked. Drain the grease from the pan.
• Stir in the corn, salsa, and beans. Spread the beef mixture evenly in the prepared pan and set aside.
• For the cornbread, whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, eggs and milk. Whisk together until just combined (don't over mix).
• Sprinkle the cheese over the beef mixture. Pour the cornbread batter over the top and spread evenly all the way to the edges.
• Bake for 40-45 minutes until the cornbread is baked through. A toothpick inserted in the center should come out clean and the top should spring back lightly to the touch. Let the casserole rest for 5-10 minutes before serving.

Instant Pot Alfredo

 

INSTANT POT PASTA ALFREDO

yield: 6 SERVINGS

 

prep time: 25 MINS

cook time: 6 MINS

INGREDIENTS

• 3 cups chicken broth (I use low-sodium)
• 2 cups milk
• 2 tablespoons all-purpose flour
• 1 cup heavy cream or whipping cream
• 1 teaspoon garlic powder
• roasted red peppers
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 16 ounces (454 g) pasta (see note)
• 1/2 to 1 cup (57 g) freshly grated Parmesan cheese
• grilled chicken

INSTRUCTIONS 

• Lightly spray the bottom and sides of a 6-quart electric pressure cooker with nonstick cooking spray. Pour in the broth.
• Whisk or blend the milk and flour together until smooth. Add to the pressure cooker along with the cream, garlic powder, salt, pepper, and pasta. Stir to combine.
• Secure the lid and set the valve to seal. Calculate the cooking time by taking the cooking time on the pasta package, cutting it in half and subtracting two more minutes. (So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes.) Cook on high pressure for the calculated time.
• Let the pressure naturally release for 10 minutes. Quick release the remaining pressure. If liquid spurts through the valve, close the valve and try again in a few minutes. Remove the lid and give the pasta a good stir.
• Add the Parmesan cheese and stir to combine. Season to taste with additional salt and pepper, if needed. Serve immediately with more Parmesan and/or grilled chicken, if desired.

NOTES

Pasta: I've made this with everything from shells to penne. It's very adaptable to different types of pasta, although I haven't tried it with strand pasta, like spaghetti or fettuccine. Follow the instructions in step #3 to calculate exact cooking time. 

Cooking Time: if you plan to let the pressure naturally release fully, you may want to subtract a minute or two off the cooking time so the pasta doesn't overcook. 

Slow Cooker Smothered Beef Tips

 

SLOW COOKER SMOTHERED BEEF TIPS

yield: 8 SERVINGS

 

prep time: 30 MINS

cook time: 9 HRS

total time: 9 HRS 30 MINS

INGREDIENTS

Beef:

• 3 pounds tri tip or sirloin beef roast, cut into 1- to 2-inch pieces
• Salt and pepper, for seasoning
• 2-3 tablespoons olive oil, avocado oil or canola/vegetable oil
• 1 cup diced onions
• 2-3 cloves garlic, finely minced
• 3 cups beef broth or beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Pinch dried thyme

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon red wine vinegar
• Fresh parsley, for serving (optional)

INSTRUCTIONS 

• Season the beef pieces on all sides with salt and pepper. Heat the oil over medium heat in a skillet until hot and rippling. Add some of the beef in a single layer, not touching, and cook for 30 seconds or so until golden, flip and brown on the other side. Transfer beef to the insert of 6-quart slow cooker. Repeat with remaining beef, adding additional oil, if needed (let it heat up before adding more beef pieces).
• Once the beef has all been browned and transferred to the slow cooker, add the onions to the skillet set over medium heat. If the skillet is dry, add a teaspoon or so of oil.
• Cook the onions for 3-4 minutes, until translucent. Scrape up any browned bits from the bottom of the skillet. Add the garlic and cook for another minute. Pour in the beef broth or stock and Worcestershire sauce and bring to a simmer, scraping up bottom of pan.
• Pour mixture into the slow cooker with the beef. Add the bay leaves and thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until beef is tender.
• Transfer the beef to a dish and cover to keep warm. At this point you can strain the liquid in the slow cooker to remove any solids/onions or use as is for the gravy. You should have about 3-4 cups of liquid.
• For the gravy, in a medium saucepan over medium heat, melt the butter. add the flour and whisk to combine. Cook, stirring constantly, for 1-2 minutes until bubbling (it's ok if it browns slightly). Add the reserved liquid from the slow cooker about one cup at a time, whisking vigorously to avoid lumps.
• Bring the mixture to a simmer and cook, stirring constantly, until thickened. Stir in the red wine vinegar and season to taste with additional salt and pepper, to taste. If the mixture is too thin, stir together equal parts softened butter and flour until smooth and quickly whisk into simmering gravy. If the mixture is too thick, thin with additional beef broth.
• Add the beef pieces back to the slow cooker or to a serving dish and pour the gravy over the top. Serve over mashed potatoes with fresh parsley (optional).

NOTES

Mashed Potatoes: these Instant Pot mashed potatoes are my go-to mashed potatoes recipe.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-smothered-beef-tips/