little longer than a cookie sheet.
plan of action
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.
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.
eanut butter mixture and the Rice Crispies. Work quickly to coat
Preheat oven to 350\u00b0.
Toast oatmeal and macadamia nuts for five minutes, or nuts are until golden.
In a large bowl combine flour, sugar, soda, salt, applesauce, butter, eggs and vanilla until combined into a smooth batter.
Stir in oatmeal, macadamia nuts, rice crispies and chocolate chips.
Drop by well rounded Tablespoons 1-inch apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
Cool 2 miuntes, then carefully transfer to racks with spatula to cool.
Cream together the cheese and butter until creamy.
Blend in flour. Beat well.
Fold in rice crispies.
Drop by teaspoons on cookie sheet. Flatten with fork dipped in ice water.
Bake at 350 for 8-10 minutes.
b>crispy texture.
For the sweet sauce: Mix together 1 tablespoons rice
Measure out rice crispies and set aside in
br>Cut with assorted holiday cookie cutters.
Insert skewer into
RAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the
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
rom heat, then stir in Rice Krispies until well coated.
Mix cheese and butter.
Add flour and mix well.
Add Rice Krispies and mix well.
Shape into small balls; flatten with fork. Bake on ungreased cookie sheet at 375\u00b0 for 10 minutes.
Will make about 60.
Mix cheese and margarine.
Add flour and mix well.
Add rice cereal and mix well.
Shape into small balls and place on a greased cookie sheet.
Flatten each ball with a fork and bake at 375\u00b0 for 12 to 15 minutes.
Lightly grease a cookie sheet and preheat oven to 350\u00b0.
Gradually combine the margarine, oil, and sugars until smooth and creamy.
Add egg, salt, vanilla extract, cream of tartar and baking soda; mix until smooth.
Add flour, Rice Krispies, oats and chocolate chips.
Mix until ingredients are well combined.
Drop by teaspoonfuls; bake for 10-12 minutes.
Allow to cookies to cool on wire racks.
Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
Place the rice crispies in a large bowl.
Stir the mixture on to the top of the cereal, til all is covered.
Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
Place in fridge to cool.
Cut in squares.
br>Spread the brown puffed rice evenly on a sheet pan
Cook rice according to package directions.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350\u00b0 for 50-55 minutes. Sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted.
**Idea: Using instant brown rice in this recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
Cream sugars and margarine; add oil, egg and vanilla.
Mix well.
Add coconut and rolled oats.
Sift together the flour, baking soda, cream of tartar and salt and add in parts to other mixture.
Mix in Rice Krispies.
Drop by teaspoon onto ungreased cookie sheet.
Bake 10 to 12 minutes in 350\u00b0 oven.