ixture in a large greased cake pan, (lasagna size pan works
Get a bowl, then chalklite chips, then Rice Crispys, then butter, then marshmellows.
Stir it for a few minutes.
Put it in the oven for 30 minutes.
Let it set for 10 minutes and then you have Rice Crispy Treets.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt corn syrup and peanut butter in microwave until peanut butter is completely melted. Stir every couple minutes. Mix in rice crispy cereal and let set until hardened.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
eanut butter mixture and the Rice Crispies. Work quickly to coat
b>crispy texture.
For the sweet sauce: Mix together 1 tablespoons rice
ke cake layers
Measure out rice crispies and set aside in
1/2 inch springform cake pan. Cream the butter and
Coat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours.
In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside.
In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock.
Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture.
Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Place 4 crispy bars between 2 sheets of plastic wrap.
Roll with a rolling pin to compress, then with your hands shape into a 5 inch circle.
Repeat with the remaining 4 bars.
Place 1 circle on a serving plate.
Spread 1/3 cup nutella.
Top with the other round.
Spread top and sides with remaining Nutella.
Lick the spoon clean.
Press chopped hazelnuts into the side of \"cake\".
Chill for 30 minutes.
Cut and serve.
Cook time reflects chill time.
Prepare cake as directed in 13x9 pan,
RAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the
*note: this chocolate cake recipe makes 10 servings based on
Place syrup and sugar in large pan. Cook over medium heat until sugar is dissolved and mixture begins to boil. Remove from heat. Stir in peanut butter; mix well. Add Rice Crispy Cereal, stir until well mixed. Press mixture into greased 13 X 9 X 2 pan. Set aside. Melt chocolate and butterscotch chips in small saucepan over low heat stirring constantly. Spread over Rice Crispy mixture. Let stand till firm.
Cook rice as per package instructions using