Saturday, November 16, 2013

Oreo Rice Pops

Prep time: 20 minutes
Cook time: 10 minutes
Serves 8 people
Categories: Bars/Brownies


  • 4 Tbsp. butter or margarine
  • 1 pkg. (10 oz.) JET-PUFFED mini Marshmallows
  • 5 cups RICE KRISPIES cereal
  • 16 OREO Cookies, coarsely chopped (about 2 cups)
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted (microwave or double boiler) or choose your own favorite chocolate...
  • 1/4 cup mufti-colored sprinkles

  1. Melt butter in large pot/ Dutch Oven over medium heat. Add marshmallows; toss to coat. stir constantly until marshmallows are completely melted and mixture is well blended.
  2. ADD cereal and chopped cookies; mix well. Press onto bottom of 9-inch square pan sprayed with cooking spray. Cool completely.
  3. I used an 8" pan for thicker pops…
  4. CUT into 8 bars (*or desired size). Insert lollipop stick into one short end of each. Dip ends in chocolate; top with sprinkles. Refrigerate 10 min. or until chocolate is firm.

Thursday, November 7, 2013

Oyster Pie

Oyster Pie, a Pennsylvania Dutch Treat


12 or more oysters (1 pint and picked well for shells.), 1 cup fresh or frozen corn, 2 ribs finely diced celery, 4 hard cooked eggs, 2 tbs chopped fresh parsley, 1/2 cup unsalted butter, salt, pepper, 2  small potatoes (peeled,cubed and lightly cooked), 1 cup milk, 3 tbs all-purpose flour.
What to do with the Ingredients
Drain the oysters, and reserve the liquor. Melt butter in medium pan,  slowly whisk in flour, oyster liquor, and milk. Cook the combination over medium heat until it thickens, but not too thick. Remove from heat.  Put the veggie/ oyster mixture in the pastry lined pie tin (9 inch Deep Dish), then dice the eggs on top. Pour the white sauce over top of everything.... Cover with pastry, then put several cuts into the top crust so that the pie can "breathe" (that is my grandmother's expression.)
Bake at 375 degrees F for 30 to 45 minutes or until the crust is medium brown. The first time you make this dish, you should watch the baking ( check every 10 min.) process carefully so that you know how your oven behaves. Cover top of pie with foil if excess browning occurs. ENJOY!

Sunday, November 3, 2013

Pumpkin Bread

  • 4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 can (15 ounces) Pure Pumpkin
  • 2 cups packed brown sugar
  • 1 cup Apple Juice (or cider if available)
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts, divided (I used roasted pumpkin seeds THIS time, usually don't add any nuts)
  • I doubled the recipe and used small loaf pans and got 12 mini loaves.......

  • Directions

    PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.

    SIFT flour, pumpkin pie spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.

    BAKE for 30-40  minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.