Sunday, September 28, 2014

Pumpkin Spiced Rice Krispy Treats

   

I whipped up a new easy fall treat this afternoon for my kiddos and wow was it good! I am officially in love with this new recipe! I went grocery shopping this weekend and I discovered pumpkin spiced marshmallows on the baking aisle. I planned to make Rice Krispy treats this weekend for a snack. So of course I had the great idea of trading out my normal marshmallows to pumpkin spiced! I am currently celebrating all things pumpkin around my house, so this was a brilliant idea in my world! I added a few ingredients then I tasted and added ingredients as I made these treats. I added a special "spiced up kick" by pouring melted Hershey Pumpkin Spiced Kisses as a final topping to my Rice Krispy treats. So without further ado, here's my new fall treat! 


Pumpkin Rice Krispy Treats Recipe


Ingredients:
3 Tablespoons unsalted butter
1 (8 ounce) bag pumpkin spice marshmallows
1/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
7 cups crispy rice cereal
4 oz white vanilla bark
24 pumpkin spiced Hershey kisses 

Directions:

Generously spray a 9x13 baking pan with non-stick spray. Set pan aside.

In a large saucepan, melt butter over medium-low heat. Add the vanilla bark and continue to cook until it is warmed through. 


Fold marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat.

Add marshmallow mixture to the cereal and stir until combined.


Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. 

In microwave melt 24 Hershey kisses in 10 second increments till mixture is melted. 


Pour over rice Krispy treats. Allow to set for about 30 minutes before cutting into squares.

Store in an airtight container up to one week.  You could even cut these treats into pumpkin shapes or decorate with regular candy corns.  Enjoy!





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Saturday, September 20, 2014

Easy Pumpkin Spice French Toast



I wanted to share an easy and fast way I do my version of pumpkin spice french toast. I love this limited edition pumpkin spice bread that comes out each fall from Pepperidge Farms. 



 So for all you pumpkin lovers, here's the easiest way to have a special fall breakfast in minutes! 



Pumpkin Spice French Toast
1 loaf Pepperidge Farm Pumpkin Spice bread
2 eggs
1 tsp. Cinnamon 
1 tsp. Vanilla
1 tsp . Milk

Mix everything but the bread in a bowl.  


Dip a slice of bread front and back in mixture then place in a skillet on medium heat. When egg is cooked to a golden brown flip and cook remaining side. 

How easy is that? I added some left over cream cheese icing that I drizzled on top with maple syrup. 


You can add just about any kind of topping you like. 


I won the most important approval of all, a smile and thumbs up from this sweet girl of mine! That's all that matters to me. 


For more fall recipes you can check out some easy snack and dessert recipes here and also here.

Enjoy! 


Happy fall y'all! 



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Thursday, September 18, 2014

My Fireplace Makeover

When I walked into my new home the first thing that I thought of was, "Wow, this fireplace doesn't match the house at all!"



 I am a very symmetrical human being, so this line of symmetry came up very short! The mantel was a shelf that was way too small for this large wall.  The ceiling in my living room is over twenty feet high so having just the fire box and a shelf over it seemed out of proportion.


I wanted to go with a look that matched the homes style. After visiting several plantation homes on River Road, I had the perfect design laid out in my mind. I love marble with a vein of beige infused through out. I wanted to incorporate that around my fireplace.


After visiting the French Quarter, I wanted to add a fanciful form of French balcony. Its design is undeniably alluring, with luxurious twists and turns of curving scrollwork. The handcrafted appliqué  is hand carved in wood.This is such an elegant piece, with so much charm!

I also wanted to add some molding and trim work that would beef the whole look of the fireplace surround. I decided to take the whole fireplace up to a height that would be proportional to my wall. We added a section of wood, marble surround ,and then trim to add the finishing touches! I am loving the look so far! I went with marble on the hearth to balance it all out. 



 After drawing and showing my ideas to Jeff from J's Construction he took my idea and transformed it into a beautiful fireplace surround and mantel! 

 I absolutely love the new look! My new fireplace mantel now commands attention as the focal point of my living room!

 

Thank you so much Jeff your crew is the best! 



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Wednesday, September 17, 2014

Pumpkin Spice Monkey Bread



I love Monkey bread just about year around . I decided to change mine up by adding in some pumpkin and pumpkin spice. I love to make my monkey bread with my easy bread machine mix. I prefer it over canned biscuits . You can get the recipe Here. I made a batch of dough and then added a whole new twist to my recipe for Monkey bread! I love how just a little bit of pumpkin and spice changed the flavor up! I will be making this through out the fall; it's perfect for breakfast or a snack. 

Pumpkin Spiced Monkey Bread


1 homemeade recipe dough mix, or 2 – 16.3 ounce cans Pillsbury Grands Homestyle refrigerated biscuits.
 1/2 cup sugar 
1 teaspoon cinnamon 
1 teaspoon pumpkin spice blend 
1/4 cup pumpkin (not pumpkin pie mix!) 
3/4 cup butter, melted 
1 cup brown sugar

Pre-heat your oven to 350 degrees. If using biscuits, cut each into quarters so that you end up with approximately 32 pieces of bread per can of dough, or 64 pieces altogether. If using homemade dough, shape the dough into small balls. In a large ziplock bag, combine 1/2 cup sugar with cinnamon and pumpkin spice. Add the pieces of dough to the bag and shake well to coat. Grease a fluted cake pan or a bundt cake pan. Arrange the monkey bread pieces in the pan.


 In a small bowl combine melted butter with brown sugar and pumpkin. 
Pour the mixture over the monkey bread. 


Bake for 30-35 minutes or until the top is golden brown and the dough is cooked through. Allow the monkey bread to cool for 10 minutes, then carefully flip the pan upside down onto a large plate. 
Enjoy!







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Tuesday, September 9, 2014

Pumpkin Spiced Muddy Buddy's


I experimented with a new recipe today! Oh my goodness...I am in big trouble with this one! I love muddy buddy's or puppy chow if that's what you may call it. I am in a mood for all things fall and that is right down to my recipes! So, I was in the kitchen baking pumpkin spice cookies that I shared with you Here...when I had a brilliant idea to use my pumpkin spiced Hershey kisses instead of chocolate kisses for some muddy buddy's! I love the cinnamon chex mix cereal, so I decided I would use that instead of plain chex cereal. I changed out a few other ingredients to give it more fall flavor. I am hooked! This recipe will be a keeper for sure! So here is my recipe.


Nicole's Pumpkin Spiced Muddy Buddy's 
1 10 oz bag pumpkin spice Hershey’s kisses
1 Tbsp butter
7 cups Cinnamon Rice Chex cereal
1 1/2 cups powdered sugar
1 Tbsp cinnamon, plus more for sprinkling


DIRECTIONS:
In a gallon size freezer bag, combine the powdered sugar and 1 Tbsp cinnamon.Set aside. Pour the chex into a large bowl.
In a double boiler, melt the pumpkin spice kisses until smooth and creamy. If the mixture seems too thick, you can add the melted butter to thin it out a little (I did this). Pour the melted kisses over the chex cereal and stir until evenly coated. Add the cereal to the bag with the powdered sugar and shake until all of the rice chex are coated. Sprinkle with a little extra cinnamon before serving.



I hope you love this recipe as much as I do! Happy fall y'all! 





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Monday, September 8, 2014

Homemade Maple Brown Sugar Oatmeal Instant Mix



 


A few years ago I came across this recipe mix from a lady who no longer blogs. I cannot take the credit for her mix that I am going to share with you today. However, I have altered it to fit my families taste so I will share that with you today. I love this mix because it is a fraction of the cost of the off brand instant packages of oatmeal. I also love that I can use my personal preferences on the items that go into the mix. I love organic oats as to processed ones along with local honey and maple syrup.




  My family is like most families...very busy, and on the go. We are simply trying to get out the door in the mornings! So, breakfast can be very challenging in my household. I do not like to sacrifice healthy food for junk food due to our fast pace life , so I have found a very good balance with this recipe mix!


 This is my husbands favorite breakfast mix. He will not go back to the store bought instant pouches after he tried this recipe mix! I have a 6'2 son who is only 16! I have found very creative ways to fill him up and save money at the same time! I keep this mix made up all the time for my families breakfast on the go!
So here is my Maple Brown Sugar Oatmeal Mix:




Maple Brown Sugar Oatmeal Mix

1 C. quick oats (grind in blender or food processor till finely ground)
1 C. quick oats (leave whole)
3/4-1C. brown sugar
1 Tbsp. maple flavoring (Or you can use honey or maple syrup here)
2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Combine brown sugar, maple flavoring (or the honey, maple syrup), salt, cinnamon and nutmeg in a medium bowl. 
Stir to thoroughly combine the sugar and extract (a mixer is really helpful for this). Add in oats and ground oats. Stir to combine. Store in airtight container.


To Serve:

Place 2/3 C. oatmeal mix in a bowl and add hot water to desired consistency.

For Apple-cinnamon oatmeal-substitute vanilla extract for the maple and add 1/2 C. dried apple pieces. When time permits, I have added fresh apples in after I microwave the oatmeal.

*Just like the packets you buy in the store, only you can control the ingredients.
*Package in individual baggies for quick, single serving sizes.
*Add more oats and ground oats to make a less sweet mix.
*Double, triple or quadruple the recipe and store in a large jar, scoop out how much you need.
use these cute jars that I made here. To store my mix in. I usually make 4 batches of this recipe at one time and it will all fit in my jars perfectly! 
I hope this recipe will become your families new favorite! I know its a keeper around my home!



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