Search Results for: label/Cool Treats

Peanut Butter Cup Rice Krispie Treats

Peanut Butter Cup Rice Krispie Treats | Crumbs and Chaos A peanut butter lover’s version of a classic treat…Peanut Butter Cup Rice Krispie Treats are the perfect for your next get together, as an afternoon snack or just because!

I feel like you can never have enough RKT versions to fall back on when you are eluded by what to make as a dessert.  I mean, you really can’t go wrong by starting with cereal and marshmallows and adding chocolate and peanut butter.  The fact that kids and adults love them and there’s no baking required is just a bonus.  I love how the mini peanut butter cups absolutely perfect the chocolate peanut butter ratio of these bars.  And don’t offer these to a crowd before you’ve secretly hid one for yourself…they go super fast, just sayin’ ;)

Peanut Butter Cup Rice Krispie Treats | Crumbs and Chaos

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Peanut Butter Cup Rice Krispie Treats

Ingredients

  • 5 Tablespoons BUTTER
  • 9 cups MINI MARSHMALLOWS
  • 1/2 cup CREAMY PEANUT BUTTER
  • 4 1/2 cups RICE KRISPIES CEREAL
  • 4 1/2 cups COCOA KRISPIES CEREAL
  • 8 oz. bag MINI REESE'S PEANUT BUTTER CUPS

Instructions

  1. Line a 9x13 pan with foil. Grease well using butter for best results.
  2. In a large microwave safe bowl (or a saucepan for the stove), melt butter. Add marshmallows to bowl, heat at 45 second intervals, stirring in between until melted and smooth.
  3. Meanwhile, mix together cereals in a large bowl.
  4. Stir peanut butter into melted marshmallows. Pour over cereal and mix well. Add in mini peanut butter cup candies and stir again.
  5. Transfer this mixture to prepared pan. Take a turner spatula and butter the back of the flat side well. Use it to press the bars firmly into the pan. Set aside to cool and set up before cutting into bars.
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becca

More RKT to love…

Double Chocolate Salted Caramel Rice Krispie Treats

Hot Fudge & Kit Kat Rice Krispie Treats

Banana Cream Pie Rice Krispie Treats from Crazy for Crust

Pay Day Krispy Bars from Lady Behind the Curtain

5 on Friday: Cool Treats

We’ve enjoyed a little bit of everything this week…watermelon granita, peach raspberry crumble milk shake, frozen banana & peanut butter bites and lime-mint ice cream bars.  Well, it’s time to make a little more room in the freezer ’cause I’ve got 5 more ideas for you to cool off with.

What’s your all time favorite cool treat?

(No Bake) Creamy Coffee Cheesecake

Two things I enjoy are easy desserts and anything with coffee in the title.  When you put these two together, what do you get?  {No Bake} Creamy Coffee Cheesecake…enough said.
Well, okay, let me describe it to you a little more – graham cracker crust topped with a smooth coffee cheesecake layer covered with a layer of chocolate ganache finished off with a layer of COOL WHIP Whipped Topping and a sprinkling of chocolate chips.  Dessert heaven.
Some of the best desserts are quick and easy and you can put this one together in no time.  The fact that you store it in the freezer is another bonus – I love make ahead desserts that are ready for my everyday chaotic schedule.  My husband likes to enjoy a sweet treat every evening and this was a hit at our house.  It’s creamy and refreshing with just the right amount of everything.
{No Bake} Creamy Coffee Cheesecake
by Becca {Crumbs and Chaos}
Ingredients
  • 5 WHOLE GRAHAM CRACKERS
  • 1 Tablespoon SUGAR
  • 3 Tablespoons MELTED BUTTER
  • 8 oz. CREAM CHEESE, softened
  • 1/3 cup SUGAR
  • 1 1/2 teaspoons COFFEE EXTRACT*
  • 3 cups COOL WHIP, thawed
  • 1/4 cup CREAM
  • 1/2 cup CHOCOLATE CHIPS
  • Additional MINI CHOCOLATE CHIPS for garnish
Instructions
Line a loaf pan with foil.
Crush graham crackers using food processor or plastic bag. Add 1 Tablespoon sugar and melted butter, mix well. Press into bottom of pan.
Beat together cream cheese, 1/3 cup sugar and coffee extract. Fold in 2 cups COOL WHIP. Spread evenly over crust layer.
Heat cream in microwave, pour over chocolate chips. Cover, let stand a few minutes. Stir together until smooth. Let cool slightly. Pour over cheesecake layer. Chill for about 20 minutes.
Gently spread remaining COOL WHIP on top of ganache layer. Sprinkle with mini chocolate chips. Freeze for 3-4 hours. Remove from freezer, pull up on ends of foil to remove from pan, place on serving plate. Let stand at room temperature about 15 minutes before cutting.
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*I found coffee extract in the baking aisle at my local Walmart.
What you add makes it. #coolwhipmoms
As part of the Foodbuzz Tastemaker Program, we received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

Birthday Cake Oreo Ice Cream

At the end of last month, I made a birthday dinner for my friend, Jessica,  she requested Thai Chicken Pizza and German Chocolate Cake.  Not a problem.  I also wanted to make dessert for the 6 kids that would be joining us to celebrate.
I decided what a better way to celebrate than putting Birthday Cake Oreos and ice cream together.  I made the super easy version of ice cream (whipped cream + sweetened condensed milk=creamy ice cream) and added some cake mix to up the deliciousness factor.
I sent the rest home with Jessica, which was a dangerous decision…her husband couldn’t stop eating this ice cream (sorry Sam!).  Since it was such a hit, I had to make it again to share with all of you.  Now go on, find a reason to celebrate!
The only place I’ve seen these Birthday Cake Oreos in my area is at Walmart.  Get them before they’re gone!
Birthday Cake Oreo Ice Cream

Ingredients

  • 1 pint WHIPPING CREAM
  • 1 (14 oz.) can SWEETENED CONDENSED MILK
  • 1 teaspoon VANILLA
  • 1 cup DRY YELLOW CAKE MIX
  • 16 BIRTHDAY CAKE OREOS, chopped (you can also use regular oreos)

Instructions

  1. Beat whipping cream until fluffy, about 1 1/2 minutes with a stand mixer.
  2. In a large bowl, combine sweetened condensed milk, vanilla and dry yellow cake mix. Stir until smooth.
  3. Fold in chopped oreos and whipped cream.
  4. Pour into freezer safe container and freeze until firm.
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Are you an Oreo lover?  Try these!
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Lime-Mint Ice Cream Bars

Today’s cool treat can be described in one word – REFRESHING!  

This is one of those things that you can make ahead and have on hand in the freezer for when you have company or the mood strikes.  It comes with a disclaimer though – you have to love mint because it’s super minty!

Lime-Mint Ice Cream Bars

by Becca {Crumbs and Chaos}
6029540
Ingredients
  • 18 whole GRAHAM CRACKERS
  • 1/4 cup SUGAR
  • 1/3 cup BUTTER, melted
  • 2 cups HEAVY CREAM
  • 1 (14 oz.) can SWEETENED CONDENSED MILK
  • 1/2 cup SOUR CREAM
  • 1 1/2 teaspoon VANILLA EXTRACT
  • 1/2 cup FRESH MINT LEAVES, roughly chopped
  • 1 Tablespoon grated LIME ZEST
Instructions
Preheat oven to 350°. Line a 9×13 pan with foil, leaving a little extra on the ends to help pull it from the pan later.
Pulse the graham crackers in the food processor until they are fine crumbs, add the sugar and butter. Pulse a few more times to combine. Press mixture into prepared pan, bake for 8-10 minutes until golden. Remove from the oven and let cool completely (about 30 min.).
In a large bowl, beat together cream, sweetened condensed milk, sour cream and vanilla until stiff peaks form, this will take between 3 and 5 minutes. Fold in mint and lime zest.
Spread evenly over crust. Cover with foil and freeze about 8 hours until firm. This will keep up to 2 weeks. Remove from pan and cut into bars when ready to serve.
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Recipe Source: Woman’s Day Magazine August 2012 Issue
You can find us linking up at Chic & Crafty Party, Weekend Potluck and HERE!

Peach Raspberry Crumble Shake

The July/August 2012 issue of Food Network Magazine contains an insert of 50 milkshakes!  Just looking at the few pictures was enough to make me drool.  Then I took time to read through all of the 50 flavors and my list began.  Malted Mocha Chip, Toasted Marshmallow, Corn Cereal, Peach Melba, Tiramisu………  Now where to begin?!?!
Well I decided to begin with the Peach Melba. I went to the store in search of Peach Ice Cream.  However is all I could find was a Spiced Peach Crumble Ice Cream from Haagan Daaz.  And that is where the change began.  The ice cream alone was amazing, with a hint of cinnamon and nutmeg and chunks of crumble. So I decided that crumble was indeed needed.  I made a small batch of the crumble I would use on my rhubarb crisp.  But any granola or crisp topping would work for this.  The end was result was delicious and earned me a “That’s the best bite I ever had!” from Jonah, my almost 4-yr old!
Peach Raspberry Crumble Shake

Ingredients

  • 1 pint SPICED PEACH CRUMBLE ICE CREAM (or just peach if you can't find it)
  • 1/4 cup milk
  • 1 cup RASPBERRIES, crushed
  • 2 Tablespoons POWDERED SUGAR
  • 1/2 cup GRANOLA or crisp topping

Instructions

  1. Combine crushed raspberries and powdered sugar. Blend ice cream and milk. Layer them in 2 glasses. Top with a few raspberries and granola. You can even layer extra granola in as well to keep the crunch through the whole shake. ENJOY!
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megan

You can find us linking up at Chic & Crafty Party, Weekend Potluck and HERE!

Watermelon Granita

It’s COOL TREATS WEEK here at C&C, we’re hanging on to the heat here near the end of July and we need something to cool us off.  First up, granita – a refreshing treat that is kind of a cross between an Italian ice and a sorbet.  
It requires some patience to freeze, but is fruity, fabulous and so worth the wait.  I love the watermelon and lime together, it is waaaaay better than making a trip to the shaved ice stand.  Loved by kids and adults, granita is great to have on hand to serve up as a quick dessert or afternoon pick me up.  My Glad freezer containers worked perfectly for freezing this cool treat!  I can’t wait to explore more flavor options for this incredibly easy and tasty concoction. 

Watermelon Granita

by Becca {Crumbs and Chaos}
6029311
Ingredients
  • 3 1/2 cups WATERMELON, cubed
  • 3/4 cup store bought LIMEADE
  • 3/4 cup GINGER ALE
  • 1/3 cup FRESH LIME JUICE
  • 1/2 cup GRENADINE
Instructions
Place watermelon in blender. Blend until smooth, strain with a fine mesh strainer. Return juice to blender. Add remaining ingredients, blend to combine well.
Pour into a shallow dish (or divide between two containers). Place in freezer for 2 – 3 hours. Using a fork, scrape/stir things the mixture around and return to freezer. In another hour, scrape/stir again and return to freezer. Repeat until you have a container full of icy goodness. Serve as desired.
Alternatively, if you don’t have time to wait and scrape, you could churn this in your ice cream maker for about 40 minutes for a slushy treat.
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Recipe Source: Adapted from Food Network

You may find us linking up Chic & Crafty Party, Weekend Potluck and HERE!

Caramel Vanilla Coffee Shake

You could most certainly label me as a COFFEE LOVER…I’ll drink it hot, cold, flavored or not, any dessert with coffee in the title always catches my eye.  Being able to open the fridge and pour myself a glass of iced coffee…a total treat and a moment for me in my often chaotic day.
Summer is the perfect time to enjoy this smooth and creamy drink.  Summer is also the time to enjoy special treats like shakes that taste like your favorite coffee house drink (caramel and vanilla is one of my favorites) made in the comfort of your own home.
Megan and I made this incredible shake and enjoyed it with Pie Fries.  If you can’t find the dulce de leche ice cream, you can use vanilla and add more caramel syrup.  Sweet and dreamy, cold and creamy…you definitely need this in your life!
Caramel Vanilla Coffee Shake
by Becca {Crumbs and Chaos}
 
6027530
Ingredients
  • 1 1/2 cup DULCE DE LECHE CARAMEL ICE CREAM
  • 1/2 -3/4 cup INTERNATIONAL DELIGHT VANILLA ICED COFFEE (more or less to taste)
  • 1 Tablespoon CARAMEL SYRUP, plus more for drizzling
  • WHIPPED CREAM
Instructions
Put all ingredients in a blender. Blend until smooth, pour into glasses and serve immediately.
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International Delight is celebrating summer by giving away 1,000 half gallons of Iced Coffee each day! Grab your free drinks here!
Now, it’s your turn to celebrate! Enter to win $500 toward your ideal Summer Party by completing these two simple steps:

1. Pin my Iced Coffee Recipe photo on Pinterest.
2. Come back! In the comment field below, tell me you pinned and share your favorite taste of summer!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. International Delight Iced Coffee Sweepstakes and Rules.

 

This post is linked to Ingredient Spotlight

Fried Ice Cream

HAPPY BIRTHDAY CRUMBS AND CHAOS!  As we enter our 3rd year of blogging, we want to get into the mood for celebration by sharing with you a very special dessert!  Stay tuned later this week for a little birthday giveaway.
A few weeks ago, my dad took my boys and me out for dinner.  He chose a local Mexican restaurant and after stuffing ourselves with tacos and tostadas and a cheese crisp, we decided that on this rare occasion we were going to get dessert.  I asked a few of the employees and got a hands down recommendation for the fried ice cream.  How could I resist that?
So knowing that we were going to be doing a Cinco De Mayo week and it would include our birthday I knew this was the dessert for such an occasion.  It is not the fastest process because of the multiple freezing times, but the actually cooking happens in a flash and I’m sure you won’t be disappointed!  It has a wonderfully warm and chewy crust the oozes with ice cream.  We served ours topped with honey, whip cream, and strawberries.  I also think it would be wonderful drizzled with chocolate syrup or with a variety of fruits.  Just like an ice cream sundae the possibilities are endless!
Fried Ice Cream

Ingredients

  • 1 quart VANILLA ICE CREAM
  • 2 cups CORN FLAKES, crushed
  • 1 cup FLAKED COCONUT
  • 1 Tablespoon CINNAMON
  • 2 EGGS
  • 1 Tablespoon MILK
  • 2 quarts OIL, for deep frying

Instructions

  1. Make 5 scoops of ice cream, approximately 1/2 cup each. Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour.
  2. Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon. Stir together. Set aside. In another shallow bowl, beat egg and milk together, set aside.
  3. Remove ice cream from the freezer and roll and press the corn flake mixture around the ice cream, packing it together as if making a snowball. Then roll the ice cream ball into the egg mixture then back into the corn flake mixture. This makes for a thicker, chewier crust. Return to the freezer for at least one hour or until the ice cream is VERY hard.
  4. Heat oil in a heavy pot until the temperature reaches 365 degrees. Remove the ice cream balls from the freezer and carefully drop into the hot oil. Deep fry for ONLY 20-30 seconds. Remove from the oil and place on a dish or in a bowl. Top with you favorite toppings.
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Recipe adapted from: Simply So Good
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Frozen Banana & Peanut Butter Bites

We definitely need some Cool Treats in our neck of the woods.  These past few weeks have been scorching HOT.  This is a sweet but healthy treat to throw together and my 3-year-old couldn’t stay out of them.   You could even make them more of a dessert by swirling chocolate on the top or even rolling them in graham cracker crumbs.  Stay cool wherever you are.

Frozen Banana & Peanut Butter Bites

by Emily {Crumbs and Chaos}
6029452
Ingredients
  • 5 ripe bananas
  • 2 Tablespoons peanut butter, creamy
  • 2 oz. plain greek yogurt
Instructions
Peel one banana and mash with peanut butter and yogurt.
Peel the rest of the bananas and slice to half inch pieces.
Spread the peanut butter mixture on the banana slice and top with an additional slice to make a banana sandwich.
Place on cookie sheet and freeze for 2 hours.
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Recipe from Fit Sugar.

Pudding Pops

Who doesn’t love a nice frozen popsicle on a hot day?  I know my kids do and so do I!  So, I thought I’d make some pudding pops to see what the kids thought of them!  The possibilities are endless when it comes to the different kinds of pudding pops you can make.  (This one is also great with vanilla pudding.)
Pudding Pops
1 small box chocolate instant pudding
1 3/4 cup of half and half
8 oreos, crushed
1/4 teaspoon peppermint extract
In a medium bowl, whisk together pudding mix, half and half and peppermint extract until smooth.  Stir in crushed oreos.  Put in mold and freeze.
Recipe Source: Our Best Bites - click the link for even more great combination ideas!

Fruit Kabobs with Cream Cheese Fruit Dip

One of the most refreshing snacks on a summer day is fruit!  In our house we love fruit of every kind and it never goes to waste.  Although it is easy to get the kids to eat fruit, it never hurts to add a little fun to snack time, especially when it involves nutritional sustenance.  Fruit kabobs are a great way to get the kids involved and can also be an educational activity.  It is a great time to not only teach your kids about the different types of fruit, but also about colors and textures.  You can even let them pick the fruit they enjoy and encourage them to create patterns with it.  Then when the fruit kabobs are assembled they are wonderful when eaten with a sweet Cream Cheese Fruit Dip.

FRUIT KABOBS WITH CREAM CHEESE FRUIT DIP
Printable Recipe Here
 
Ingredients
for Fruit Kabobs
VARIOUS FRUITS, chopped into small pieces if necessary, we used blueberries, strawberries, apples, and peaches
TOOTHPICKS

for Cream Cheese Fruit Dip
8 oz CREAM CHEESE, softened
7 oz jar MARSHMALLOW CREME
1/4 teaspoon VANILLA
dash of CINNAMON

Directions
for Fruit Kabobs
Arrange fruit on a plate.

 
 
Let the kids choose the fruit they want.  Carefully skewer 3-4 pieces of fruit on each toothpick (this step may require help for smaller children).  
 
 
Continue assembling kabobs until all fruit has been skewered.  Serve with Cream Cheese Fruit Dip.

for Cream Cheese Fruit Dip

Combine cream cheese and marshmallow creme.  Add vanilla and stir until well combined.  Place in a serving dish and sprinkle with cinnamon.  Serve with fruit kabobs or sliced fruit.

Fresh Strawberry Ice Cream

‘Tis the season and you know I’m a LOVER of all things seasonal!
At our house, we love homemade ice cream.  We have an electric ice cream maker, where you use ice and salt and it makes a huge batch.  It’s great for a gathering or birthday party.  Store bought ice cream doesn’t hold a candle to homemade.
So imagine my excitement last year when I found the ice cream maker attachment for my KitchenAid Mixer at a yard sale.  I was thrilled, but never took the time to use it…until now.  My new summer goal…to see how many different kinds of ice cream I can make (to share with other people, of course!).
Fresh picked strawberries from a road side stand were begging to be made into this cool treat and it came together quickly.  Grab a  few basic ingredients and you’ll be enjoying creamy goodness in no time!
*I updated the picture for this Short Cake Recipe.  Check it out, it’s perfect for this time of year!
FRESH STRAWBERRY ICE CREAM
1 pint (about 1 1/2 cups) FRESH STRAWBERRIES, diced
3 Tablespoons LEMON JUICE
1 cup SUGAR, divided
1 cup WHOLE MILK
2 cups HEAVY CREAM
1 teaspoon VANILLA
In a small bowl, combine strawberries, lemon juice and 1/3 cup sugar.  Let sit for 1 to 2 hours. *
In a medium bowl, mix together milk and remaining 2/3 cup of sugar.  Beat with a hand mixer for 1 to 2 minutes, or until sugar is dissolved.  Stir in heavy cream, vanilla and juice from strawberries.
Pour mixture in the bowl of your ice cream maker and process according to your ice cream maker’s instructions.  Add the strawberries during the last 5 minutes of churning.
If desired, place in freezer to harden about 1 to 2 hours before serving.
*I didn’t take the time to let it set for 1 to 2 hours and it still turned out fabulous.
Recipe Source: Real Mom Kitchen

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What’s your favorite kind of ice cream?

Refreshing Sherbet Floats

The other day I was reminded of this great punch that I used to make often several years ago.
How did this come to mind?  Well, my husband called because a co-worker was looking for a punch recipe.  “Is there one on the blog?” he asked.  Well, no there isn’t, but thanks for bringing it up.
That led me to remember how I used to make that great punch.  I also realized that it shouldn’t necessarily just be reserved for occasions like showers or parties, but that it would be a wonderfully refreshing way to make a warm afternoon a little more enjoyable.  I thought these 1/2 pint jars that I intended to use for jelly last summer were in my garage were the perfect float glass.  The possibilities are endless…I’ve made it before with Hawaiian Punch, Sprite and Lime Sherbet.  This time I used raspberry sherbet, pineapple juice and 7-Up.
So make one for yourself, make a few to share as an after school treat for the kids or make a whole punch bowl full for your next reception, baby shower or get together.  I think you will love this fabulous combination – the fizzy soda, tart juice and creamy sherbet.
REFRESHING SHERBET FLOATS
Recipe by Crumbs and Chaos
Sherbet (Raspberry, Lime, Orange, Pineapple)
Pineapple Juice (Hawaiian Punch can also be used here)
7-Up/Ginger Ale
Scoop sherbet into glasses.  Pour in juice and soda at the same time.  Stir gently to combine.  Serve immediately.
It’s easy to make this for one by buying individual cans of juice and soda.  Just as easy to make for a crowd by buying a 2 liter of soda and a large can of pineapple juice, put the whole container of sherbet in a punch bowl and add liquids.
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15 Must Make Holiday Treats from The Weekly Creative Link Party

15 Must Make Holiday Treats featured on Crumbs and Chaos

There was incredible deliciousness shared at last week’s The Weekly Creative Link Party

baklava This Nutty Baklava from A Dash of Sanity looks insanely delicious!

Caramel_Gingerbread_Gooey_Bars6

Can you please get me a napkin?  I’m totally drooling over these Gingerbread Caramel Gooey Bars from Life, Love and Sugar

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Reindeer Chow from This Silly Girl’s Life is the perfect snack for any get together!

wreath

These Christmas Wreaths from Organizer by Day are such a classic Christmas treat.

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I was sold at the words – triple chocolate!  I’m loving these Triple Chocolate Peppermint Sugar Cookies from My Recipe Confessions

1 ps Christmas Cookies (19)

These dainty Oatmeal Lacies from Pint Sized Baker are the perfect addition to any holiday treat tray!

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The unique combo of cornmeal cookies and orange glaze make these Cornmeal Stars with Orange Glaze from Yesterfood a lovely choice.

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Candy Cane Whipped Cream from One Little Project…enough said.

Tropical-Peanut-Butter-Balls-and-Haystacks

I love this version of a classic - Tropical Peanut Butter Balls and Haystacks from True Blue Baking

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Mini Gingerbread House Cookies from Design Sprinkle – an adorable cookie for this time of year!

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Feeling short on time?  These Gingerbread Brownies from The First Year Blog start with a box mix and turn into something delicious!

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These gorgeous Minty Chocolate Cupcakes from We Do Fun Here kind of make me what to lick the screen…

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Peppermint Patty Chocolate Chip Cookie Bars from Dancing with Cinderella turn an every day favorite into a seasonal delight.

Angeletti-Italian-Cookies

I’m loving these gold glittered Angeletti Cookies from Handmade in the Heartland.

Spiced-White-Hot-Chocolate-on-a-Stick-Recipe-1024x768

Spiced White Hot Chocolate on a Stick from Ode to Inspiration is sure to keep you warm this holiday.

Be sure to stop back on Thursday at 8 am EST to share at The Weekly Creative link party!

Mint Chocolate Chip Ice Cream (No Machine Needed!)

Mint Chocolate Chip Ice Cream invokes memories of my childhood…on occasion when our family would go to the ‘famous-in-our-town’ ice cream joint, I would always, always get mint chocolate chip.  I have been more adventurous as I’ve grown up, but there’s nothing like a classic.
A couple of weeks ago I saw this recipe and was intrigued.  Could those two ingredients really make delicious ice cream without an ice cream maker?  I was determined to find out and chose to do so by making my childhood favorite.
The results?  Fantastic!  The texture really is lovely and the flavor was great.  This probably won’t replace our favorite vanilla recipe, but there are plenty of other mix-ins that you could add to the basic cream and sweetened condensed milk that would be awesome.
So if you don’t have an ice cream maker, you now have no excuse to not make your own.  My four year old was eating his and he said, “Why did you make our own ice cream, Mom?  You mean, so we don’t have to leave the house to get some.  (turns to his sister) Hosanna, mom made it so we don’t have to leave the house and because it’s just better!”  
Go ahead, give it a try, you won’t even have to leave the house to get some and it really is just better!
Recipe by Crumbs and Chaos
1 pint WHIPPING CREAM
1 can (14 oz.) SWEETENED CONDENSED MILK
1 teaspoon VANILLA EXTRACT
1 1/2 teaspoons MINT EXTRACT
3/4 cup CHOCOLATE CHIPS*
3 drops GREEN FOOD COLORING*
In a bowl, beat cream until fluffy (this took about 1 1/2 minutes).  Set aside.
In another bowl, mix together sweetened condensed milk, extracts, chocolate chips and food coloring.
Gently fold in the whipped cream.  Pour mixture into a freezable container and freeze until firm.  See how easy that was?
*I used mini chocolate chips, but I might use chocolate chunks next time.  Use what you have on hand.
If you want it greener, you may want to add a few more drops of color, mine was a pale green.
What ice cream flavor reminds you of your childhood?

2 Fabulously EASY M.Y.O Drinks

I’m hoping that you’ve enjoyed this week’s series and that these great treats we’ve shared will help keep you cool over the next couple of months.
Last, but not least, here are two recipes for popular drinks that you can easily make at home…one to share with the kids and one to keep all for yourself.  
These kinds of recipes make me happy for two reasons…you don’t have to leave the house OR fork over ridiculous amounts of cash to enjoy them.  
Creamy, dreamy and ice cold…you need to make one…SOON!
M.Y.O. ORANGE JULIUS
2 cups ORANGE JUICE
1 cup MILK
1 teaspoon VANILLA EXTRACT
1/4 cup SUGAR
1/4 cup POWDERED SUGAR
1 cup ICE
Put all ingredients into a blender.  
Blend until smooth.
Pour into glasses and serve immediately.
M.Y.O. MOCHA FRAPPUCINO
1 1/2 cups CRUSHED ICE
2 (1 oz.) shots of ESPRESSO or 3/4 cup STRONG COFFEE*
3/4 cup MILK
2 Tablespoons SUGAR
2 Tablespoons CHOCOLATE SYRUP
Additional Whipped Cream and Chocolate Syrup for serving, if desired
Blend ice, espresso/coffee, milk, sugar and chocolate syrup in blender for 30-45 seconds.
Pour into a glass and serve topped with additional whipped cream and chocolate syrup.
*If using coffee, mix with an additional 1/2 cup milk and increase the amount of ice by 1/4 cup.
Recipe Source:  Savory Sweet Life

PBJ Ice Cream Sandwiches


Summer treats are some of my favorite things to make in the summer.  It is a great way to enjoy a special treat and have fun too.  I ran across this recipe on the Parenting magazine website.  Around our house we love peanut butter and jelly sandwiches so this sounded like a winning recipe.  Your kids can help, too.  Jackson, who is 2, helped by laying the cookies out on the tray and helped me put them in the baggies when I was done.  As you know, I love finding ways that he can help in the kitchen.  He really enjoys it and it keeps him occupied while I am in the kitchen.  Here is the recipe below, I didn’t really measure the ingredients, but kept it close to the measurements below.
PBJ Ice Cream Sandwiches
8 teaspoons strawberry jam (you could really use your favorite flavor)
16 soft peanut butter cookies (store bought or homemade)
1 pint vanilla ice cream, softened slightly
Spread 1 teaspoon jam on the bottoms of 8 cookies.
Spread 1/4 cup ice cream each onto the other half of the cookies.  Top with jam cookies and gently press together.  Work quickly to avoid melting ice cream, then wrap sandwiches tightly in plastic wrap and freeze for 6 hours.
This post is linked to Ingredient Spotlight – Eat At Home Cooks

Key Lime Pie Milkshakes

So, here we are, about to head into the dog days of summer…July and August – the months in which we are always looking for a way to cool off.  Hence, the birth of this month’s series ‘Cool Treats to beat the Summer Heat!’  This week we are excited to share great treats to keep you (and your chaos) cool.
I know that I already mentioned this last week, but in case you weren’t listening reading, I’ll say it again – I’m lovin’ LIME everything these days.  It all started with this pie and now I’m hooked.
As I was getting the mail last week, I spied a coupon advertisement for Steak ‘n Shake.  They make Key Lime Shakes.  What a great idea!  So, since I wasn’t headed there that day, I decided to make one at home.  I couldn’t find a recipe that was quite what I wanted, so I came up with my own.  Please know I did what it took to test and make sure this recipe was a winner – how could I post something on my blog that I hadn’t tried at least 3 (or more!) times?  It was delicious every time!
Key Lime Pie Milkshakes

Ingredients

  • 2 Tablespoons Key West Lime Juice*
  • 2 Tablespoons SUGAR
  • 2 cups of a good quality VANILLA ICE CREAM (or use homemade)
  • 2 Tablespoons MILK*
  • ZEST of half a lime (optional)
  • 1 whole GRAHAM CRACKER, crushed

Instructions

  1. In the bottom of a large glass or plastic cup, combine lime juice and sugar. Stir well.
  2. Add ice cream, milk, if necessary, and zest, if using. Use a large spoon to stir until well combined and it's a shake-like consistency.
  3. Stir in crushed graham crackers and serve immediately, garnish with additional lime zest and/or graham cracker crumbs, if desired.

Notes

*I used Nellie and Joe's Key West Lime Juice - it can be found in the juice aisle of your grocery store, usually on the top shelf near the Lemon Juice. If you're using homemade ice cream, you may not need to add the milk. You can also use an immersion blender to do the work if you'd like, but we usually find it's just as easy to stir it by hand.

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Turkey Treats

My first baby is about to turn 6 this week!! I decided, for her Kindergarten class, to make a fun Thanksgiving treat!  I went searching all over town for candy corn, everyone seemed to be out.  After I finally found some I decided to try these Turkey treats.  And….things didn’t quite go as planned.  Luckily, my sister came to the rescue!!!  She had just bought all the ingredients for these as well and after adjusting the direction a little, they turned out perfect!!!
So, this Thanksgiving I’m thankful for sisters who are always there for me when I need it most!!!
Turkey Treats

Ingredients

  • Rice Krispy Treats prepared according to box instructions
  • 1 package chocolate Chips
  • 1 Tablespoon vegetable oil
  • 1 1/3 cup candy corn
  • White frosting

Instructions

  1. Prepare one batch of rice krispy treats.
  2. Spread out on to a sheet pan. Refrigerate for 10 minutes or until slightly firm.
  3. Cut into 24 circles using a circle cookie cutter.
  4. Place chocolate chips and oil into a microwave safe container and microwave for 1 minute or until smooth. Stir after the first 30 seconds.
  5. Dip each circle halfway into the chocolate and place on cookie sheet lined with wax paper.
  6. Next, dip the end of a piece of candy corn into the chocolate to "glue" on as the nose.
  7. Place in the refrigerator for 5 more minutes until the chocolate starts to harden.
  8. Lastly, place three candy corn on each circle for the feathers and finish with a dot of white frosting for each eye.
  9. Refrigerate overnight and place in an air tight container.
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