br>Drop by teaspoonfuls onto cookie sheet, but before doing that
Preheat oven to 250\u00b0F.
Mix margarine and grated cheese with a fork; add flour, paprika, red pepper, garlic salt and Tabasco.
Add Rice Krispies cereal.
Roll each piece to marble size, put on ungreased cookie sheet, mash with fork.
Bake for 40 to 45 minutes.
Mix first 4 ingredients and set aside.
Mix butter, sugars, eggs and vanilla. Stir in oats, Rice Krispies, pecans, morsels and flour mixture, mixing well.
Bake at 375\u00b0 for 7 to 8 minutes or just until edges are browned.
Let cool on cookie sheet for a couple of minutes before removing.
Brown sausage and onion together; drain.
Mix sausage mixture with rice.
Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes.
Mix together eggs, milk and soup and spoon over tops of csseroles.
Bake at 350 degrees for 40 minutes.
ars into small pieces. Place Rice Krispies in a large bowl and
Mix together sugar and syrup, boil and add peanut butter. Pour into large bowl with rice krispies. Press into buttered pan. Prepare topping: Melt both chips and spread on top of bars.
In a double boiler melt butter.
Add all the chips, stir in the peanut butter and marshmallows. Melt completely.
Mix the melted mixture with rice krispies and put into a 9 x 13 pan.
Smooth top until level.
Refrigerate until cold.
Cut into bars.
Melt oleo, milk and caramels.
Line bottom of jelly roll pan with Rice Krispies (do not use all of them at once).
On top of Rice Krispies, sprinkle on a few marshmallows, then pour on a portion of melted mixture.
Repeat layers until all ingredients have been used.
Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
Take mixture off the burner, and mix with Rice Krispies cereal.
Spread mixture in 13 x 9 inch pan.
Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
Spread melted chips over Rice Krispie mixture.
Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
Cut into 2x2-inch squares. Enjoy!
Heat the sugar, margarine and dates over low heat until melted.
Then add coconut, chopped nuts, vanilla and Rice Krispies.
Mix well.
Roll into balls and shake in powdered sugar.
Heat and blend sugar, peanut butter and Karo syrup.
Mix well with Rice Krispies.
Pour into large pan.
In medium saucepan melt 1/4 cup butter.
Add marshmallows and stir until dissolved.
Pour into bowl with Rice Krispies and mix. Pour in glass dish and press down smooth.
Ready to eat when cool.
Filling: Mix all ingredients together.
Topping: Melt butter and pour over almonds and rice krispies. Spread topping over casserole and bake approximately 30 minutes (more if necessary) at 375 degrees.
Combine syrup and sugar in a 3-quart saucepan.
Cook over moderate heat, stirring often until mixture boils.
Remove from heat.
Stir in peanut butter, mix with Rice Krispies.
Stir until coated.
Press into buttered 13 x 9-inch pan.
For outside of roll, melt together corn syrup and sugar.
When mixture bubbles, remove from heat and add the rest of the \"outside\" ingredients.
Grease a cookie sheet and put greased wax paper on it.
Spread the Rice Krispies mixture evenly on the wax paper.
In a bowl, mix filling ingredients together.
Spread filling on Rice Krispies mixture and roll up like a jelly roll.
Slice when cool, and store in the refrigerator.
br>Add 12 cups of rice krispies and stir until all blended
Spray a Bundt pan or any kind of mold with cooking spray. Microwave margarine and marshmallows on High for 2 minutes in a large microwave-safe mixing bowl.
Stir to combine.
Microwave 1 minute longer.
Stir until smooth.
Add cereal; stir until well coated.
Press firmly into into Bundt pan (I spray the back of a large spoon or spatula with cooking spray).
You may need more than one recipe.
I alternate recipes, using Cocoa Krispies.
Turn out onto serving plate.
Decorate with M&M's, gumdrops, or as desired!
arshmallows together in the pot with the spatula for about 3
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
lend.
Add Rice Krispies cereal and stir to cover with marshmallow mixture