This is a beyond decadent snack…way too dangerous to leave at the house!!!
Melt a stick of butter in a large tall pot. Then add a bag of chocolate chip morsels, stirring until melted. Then add 12 oz of peanut butter creamy, completely melt and stir all 3 together. Add one teaspoon of vanilla extract gradually stir in Rice chex cereal, small amounts at the time until you have used about ½ of a regular box.
Then, add a large bag of 4x conf. sugar to a large freezer Ziploc, dip mix in to this in small quantities and shake shake shake shake. Keep the other mixture hot and keep adding it to the bag of sugar and shaking until all covered. It takes a lot of shaking and adding a lot of powdered sugar to the top. If the mixture gets cold, it will not stick so keep it warm while you are shaking ..
I found this recipe at The Curious Country Cook (blogspot).
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
Serving (1 Cupcake)
Calories 260 (Calories from Fat 90), Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 40mg; Sodium 200mg; Total Carbohydrate 41g(Dietary Fiber 0g, Sugars 33g), Protein 2g
Who doesn’t like pineapple and chicken? And who doesn’t like it when it’s a fix-it-and-forget-it crock pot meal? 🙂
When you prepare this, let us know what sides you added to your meal!
3 pounds skinless, boneless chicken breasts, halved
1 (16oz) can pineapple slices, drained
1 (15oz) can mandarin oranges, drained
1/4 cup cornstarch
1/4 cup brown sugar, packed
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low for 4-5hours or High for 2-3 hours.
Makes about 6-8 servings.
To make 12-16 servings, use a 5-6 quart crock pot and double the chicken, pineapple, oranges, salt and ginger and use 1/4 cup lemon use.