Rice Krispies Rollups

¼ cup butter, melted
10½ ounces mini marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Melt butter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies.
Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.

Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.

Raspberry Mint Marshmallow Creme Dip

4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) 99% Fat Free lemon yogurt
½ cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple

In medium bowl, beat cream cheese, marshmallow creme, yogurt and raspberries with electric mixer on high speed until smooth. Stir in mint. Cover; refrigerate at least 2 hours but no longer than 12 hours.

Serve dip with strawberries, kiwifruit and pineapple.

Baby Back Ribs

http://foodgasms1.blogspot.com/
4 racks of baby-back pork ribs

SAUCE

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:


Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

Egg in a basket
Ingredients
2 slices bread
butter
2 slices cheese - American, cheddar, mozzerella, Gouda, go nuts
1 egg
salt and pepper
Directions
Butter one side of each slice of bread. Heat up a small grilled cheese making pan, and put one slice of bread, butter side down, in the pan. Place the cheese on top, then the second slice of bread on top, butter side up. Cover the pan (for maximum cheese meltability) and cook for about 3 minutes over medium heat, until the bread is just starting to be crispy brown. Flip and cook on the other side for 3 more minutes, uncovered (for maximum crispiness). Remove your sandwich from the pan and punch a hole in it with a cookie cutter, or some sort of round thing like a cup. Remove the circle of sandwich and set aside. Put your sandwich with the hole back in the pan and turn the heat back on to medium low. Break your egg into the middle, sprinkle with salt and pepper, and cover. Cook about 5 minutes, until the white is set. Remove the egg-hole-sandwich to a plate, and eat, along with the sandwich circle you removed earlier. If your yolk is runny, like I like, you can dip your sandwich circle into the runny egg yolk.

Beer biscuits
Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

3/4 cup beer

Directions

Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.

Deep Dark Mocha Torte

Torte
1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1⁄3 cup granulated sugar
1⁄3 cup rum or water
1¼ teaspoons instant espresso coffee granules

Filling
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Ganache
1½ cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1⁄3 cup whipping cream

Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.

In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.

In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2⁄3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

Margarita Cake

1½ cups coarsely crushed pretzels
½ cup sugar
½ cup butter or margarine, melted
1 box white cake mix
1¼ cups bottled nonalcoholic margarita mix
1⁄3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Grated lime peel or wedges, if desired

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, lime peel and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 1 hour. Frost with whipped topping; sprinkle with lime peel. Store covered in refrigerator.

— with Kathy Lyles-Stewart, Rosemarie Moore and Gail Poppe Pennington.