Recipe | Peanut Butter Rice Krispie Treats

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Peanut Butter Rice Krispie Treats

Super yum, and super easy!  This recipe makes an 8 or 9 inch square pan, so you can double it if you want more.

Over low heat melt:

One stick of margarine and 1 cup of smooth peanut butter (I have never tried the crunchy but it might be good!).  When this is well mixed, add a 10-oz package of mini marshmallows.  The mini marshmallows melt faster and more evenly.

When everything is melted and mixed together well, remove from heat and add 12 oz of Rice Krispies.  Stir well to coat and then spread into a sprayed pan.  Allow to cool completely, then cut into squares.  I make triangles out of the squares because these are so rich, half a square is enough.


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Recipe | Yummy and Fat Free Veggie and Chip Dip

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Fat-Free Veggie/Chip Dip

SO EASY!  Combine

1 (32 oz.) pkg. plain, fat-free yogurt or Greek yogurt with
2 packages dry salad dressing mix like ranch – my preference is Hidden ValleyChill till ready to serve.

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Recipe | Chewy Brownie Cupcakes – No more leftover brownie inside pieces

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Chewy Brownie Cupcakes

 

Around the Castle we like the chewy outside edges of the brownies more than the inside pieces…so I was thinking one day and inspiration hit me…cupcake brownies!  Easy peasy.
 
Make a brownie mix according to package directions that will make up to a 9×13 size.  
Don’t add the extra egg like you would for cake brownies.  
Preheat the oven to 350° F.  
Don’t use cupcake papers!  Spray a cupcake pan with cooking spray and divide the batter evenly among all 12 cupcake openings.  They will be almost full.  I sprinkle the top with sugar. (Optional, but makes a really nice crust and they rise better in my convection oven).

© 2012 Couponista Queen

 


Bake for 20-30 minutes just until a toothpick inserted in the center comes out clean.  Do NOT over bake.  Cover with foil if tops brown before they are done.  Cool in pan for a few minutes, then run a knife around the edges and remove from the pan and transfer to a wire rack to cool completely.  Each one is all chewy goodness and we will never use a regular pan again 😉

 

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Make your own Food and Juice for Baby Alive Dolls – For Just pennies!

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Baby Alive dolls are very popular with the preschool set.  If you have priced the Baby Alive food and juice packs…well, you see why I set out to find a cheap substitute!  The Baby Alive Doll Food and Diapers Super Refill Pack, for example, is pretty costly.  Especially when my daughter can go through them fast!

Make the food and juice yourself!  This works with other baby dolls that eat and drink, also.

To make the Baby Alive Food, mix together:

3 Tablespoons of baking soda, 3 Tablespoons of plain tap water, and 1-3 drops of food coloring.  Use yellow for bananas, green for green beans, etc.

To make the Baby Alive Juice:

Simply mix together 1 cup plain tap water and 2-3 drops food coloring.

ALSO here are some alternative ideas from readers!  Thank you!  

“My daughter colors little piece of napkins with markers and mixes in water for juice.”

“For food got a cheap box of baby cereal and add the juice for the flavor she wants for it.”

How easy and frugal is that???  Kids like helping make the food and juice, with adult supervision of course.  Unless you trust a toddler with food color, in which case, good luck and send pics of the mess!  

Enjoy this frugal tip!


 

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Recipe | Cranberry Biscotti

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Cranberry Biscotti



Ingredients:
1/2 cup vegetable oil
1 cup sugar
3-1/4 cups flour
3 eggs
1 tablespoon baking powder
1 tablespoon flavoring (I used vanilla for these.)
1/2-1 cup craisins (use any fried fruit)


Directions:
Preheat the oven to 375° F and grease a cookiesheet or line with parchment paper.
In a bowl, beat together the oil, eggs, sugar and flavoring until well blended.  Combine the flour and baking powder, then stir that into the egg mixture along with the craisins to form a heavy dough.



Divide the dough into 2 even pieces.  I needed 3 pieces because I use my smaller convection oven for these.  Form each piece into a roll as long as the cookie sheet, then place it onto the prepared cookie sheet and press down to 1/2 inch thickness.



Bake for 25-30 minutes in the preheated oven until just golden brown.  Remove from the baking sheet and cool on a wire rack JUST until they are cool enough to handle.  DO not wait too long!  Slice each log into 1/2″ slices and place cut sides up/down back onto the baking sheet.  Bake for an additional 5-10 minutes per side until slightly toasted.



Allow to cool completely on a wire rack.  Drizzle with melted white chocolate if you like.



Store in Tupperware between sheets of wax paper for 7 days (if they last that long in your house hehe)

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Make it in 5 minutes – Easy Cheese Ball

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Easy Cheese Ball

This cheese ball tastes better when made the day before.  Enjoy!

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (1 ounce) package ranch dressing mix
  • 2 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups chopped pecans (toast in a skillet over med-low heat for a few minutes for extra flavor)
 

Directions

  1. In a medium size bowl, mash cream cheese.  Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball.  Roll the ball in the chopped nuts.  Refrigerate covered until ready to serve.  Serve with crackers of your choice.  Yum!

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The Queen Mother’s Flourless Chocolate Cake Recipe – Gluten Free

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If you Like this post, please share it or Pin this Flourless Chocolate Cake Recipe on Pinterest

FLOURLESS CHOCOLATE CAKE RECIPE from the Queen Mother

Ingredients:

7 oz semi sweet choc chips
3.5 oz butter/margarine (just under a full stick)
5 large eggs, separated
1/4 tsp cream of tartar
2 tsp almond extract
2 tsp pure vanilla extract
(you can substitute above flavorings with anything you want, even liqueur and sure, you can use imitation vanilla) (try peppermint or rum or orange)
3/4 cup granulated sugar, divided (I have used Splenda or Ideal sugar substitute)

9″ pan, 275 degrees, 80 min (1 hr + 20 min)

Directions:

Mix 7 oz semi-sweet choc chips melted on extremely low (I use the chocolate setting on my micro, but you can try one minute intervals at 30% power or over warm, not hot water on stove) with 3&1/2 oz butter (Just cut between the third and 4th lines on the stick of butter/margarine for 3&1/2 oz).  If you don’t have or want to use butter, I’ve used margarine and even stick light margarine.

Separate 5 large eggs.  With wire whip on an electric mixer and in a bowl FREE from any grease or oil, whip the whites with 1/4 tsp cream of tartar till very soft peaks form (just past “frothy”).  GRADUALLY, 1 Tblsp at a time, while whipping, add 1/4 cup + 1/8 cup granulated sugar till stiff glossy peaks form.  In another bowl, whip the yolks till “ribbons” form and GRADUALLY, 1 Tblsp at a time, while whipping, add 1/4 cup + 1/8 cup granulated sugar. Add 2 tsp pure vanilla extract and 2 tsp almond extract (I keep some on hand for very special recipes like this, picking up at Michael’s with their weekly 40% off coupon—same for almond extract) and very gently, fold in cooled chocolate/butter mixture.

Carefully and gently and in thirds, fold in the yolk/chocolate mixture into the egg whites.  Pour into a 9″ cake pan (A springform will work), which has been sprayed on bottom and sides and a piece of wax or parchment paper cut in a 9″ circle to fit the bottom.

Bake at 275 degrees for one hour and 20 minutes (80 minutes).  Cake will crust across top and seem to “fall” away from the crusty top.  When cooled 1/2 hr, take a fine sharp knife or spatula and go around the inside of the cake pan’s edge and invert on cake serving plate. I leave the paper bottom (which is now the top) in place till serving time.  I take a long strip of plastic wrap folded to height of cake’s side and wrap around the outside of the baked cake to keep it from drying out.  This cake freezes well or stores in fridge up to a week in Tupperware pie keeper!

At serving time, remove the paper circle liner and sprinkle cake top with powdered sugar through a tea strainer.  Use a fine thin bladed knife which has been dipped in water to cut the cake, cleaning the blade and redipping it each time you slice the cake.  Dust top with powdered suger.  Serve with a spoonful of Smuckers seedless raspberry jam underneath (stir it well first till it thins a bit) or on top cake slice or drizzle with chocolate sauce.  Or cook 1 cup frozen or fresh raspberries with 1/2 cup sugar till berries break down and run through a sieve to remove seeds. Garnish with fresh raspberries and a spoon of cool whip or real whipping cream on side. OR on super low setting on micro or over warm water, melt 4oz choc chips with 1/4 cup cream, milk or half and half (I use the fat free half and half myself) for a ganache and drizzle that over the top of the cake which has been set in a puddle of raspberry sauce.  You can also add chocolate curls. The ganache can be thinned more by adding milk/cream a tsp at a time till you get it like you want it.

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Creepy and Cheesy Halloween dinner — Baked Eyeballs Casserole

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Fuel up your Trick ‘or Treaters with something good and hearty before they stuff themselves full of sugar.
Recipe available HERE

Baked Eyeballs Casserole

Prep Time: 15 mins
Total Time: 50 mins
Servings: 8
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Fun snack recipe for Halloween — Graveyard Gravel

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Make a sweet treat that is as tasty to eat as it is fun to make!  Ghosts and goblins of all sizes will make this disappear faster than Dracula at the sight of Dawn.  Guaranteed crowd-pleaser for parties.
 
 
Graveyard Gravel
Ingredients
  •  3 cups of semisweet chocolate pieces
  •  1 14-ounce can of sweetened condensed milk
  •  2 tablespoons  butter or margarine
  •  1-1/2 teaspoons  vanilla
  •  Dash of salt
  •  2 cups of mini marshmallows
  •  2 Tbsp. unsweetened cocoa powder sifted with an equal amount of powdered sugar
  •  2 Tbsp. Powdered sugar
Directions
 
  1. Line a 9x9x2-inch or an 8x8x2-inch baking pan with foil and set aside. 
  2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium-low heat until melted and smooth.  Remove from heat; stir in marshmallows just until combined, and spread mixture evenly in the prepared pan. Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
  3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky). Roll some in cocoa powder mixture and some in powdered sugar. Store in an airtight container for up to 3 days. Makes about 80 pieces (2 1/4 lbs.).




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Bake some bread! I found an easy and frugal recipe!

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Baking bread does not have to be difficult, PLUS everyone will think you are a culinary rock star!  When I was a kid my mom baked bread, the neighbor taught her.  I have only made bread a few times and I have always wanted to learn better.  Check out the recipe I found here or below.  It is easy, has just a few ingredients, and got great reviews–from ME, also! 

Coupons for Yeast:

$1.00 off Any One Jar of Fleischmann’s Yeast

$1.50 off 3 Strips of Fleischmann’s Yeast

$1.00 off Any Two Strips of Fleischmann’s Yeast

This is the easiest one-loaf yeast bread you will ever bake.  The Super Easy Bread for Beginners recipe produces a soft crust and a moist center using basic ingredients that can be found in most pantries.

_________________________

Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours, 45 minutes

_________________________
Ingredients:

3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately

_________________________
Preparation:

  1. In large bowl, add the warm water.  Slowly stir in dry yeast.  Continue to stir until yeast is dissolved.
  2. Add salt, sugar, shortening, and milk to bowl.  Stir.
  3. Mix in the first 2 cups of flour.
  4. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
  5. You do not need to use up all the flour called for in this recipe, or you may need more flour than called for.  The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
  6. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
  7. Put dough in buttered bowl, turn dough over so that the top of dough is greased.  Cover and let rise in warm spot for 1 hour.
  8. Punch down dough. Turn out onto floured board and knead.
  9. Preheat oven at 375° F. 
  10. Form dough into a loaf and set it in the buttered bread pan.  Cover with a clean dish towel and let it rise for about 30 minutes.
  11. Score the dough by cutting three slashes across the top with a sharp knife.  Place in oven and bake for around 45 minutes or until golden brown.
  12. Turn out bread from the pan and let the loaf cool on a rack or clean dishtowel.  Let cool at least several minutes before slicing as hot bread will not slice well.

TIPS:
How to Knead Dough
Form a Loaf of Bread

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#Recipe | Make some spooky Witch Finger cookies

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Makes 60 Fingers.  Variations include using green food color and adding warts from extra dough or chocolate chips!
 

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup whole almonds
  • 1 (.75 ounce) tube red decorating gel

Directions

  1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
  3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
CLICK HERE for details on the recipe and more pictures.
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Why pay restaurant prices? Easy Chicken Marsala

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This is the King’s favorite, Chicken Marsala!   It is easy to make, at a fraction of the price you pay out to eat in a nice Italian restaurant.  And no tipping 😉

Chicken Marsala

Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1-1/2 cup sliced mushrooms
3/4 cup Marsala wine

Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and brown till golden on both sides, turning once and add mushrooms when you turn over the first time. 

Turn up heat to medium high, pour in wine and allow to cook off 1 minute while you scrape brown bits off the pan (this deglazing of the pan adds the best flavor). Cover skillet; turn down to simmer 10 minutes, turning once, until no longer pink and juices run clear.

Serve with egg noodles or mashed potato, a veggie and a salad and Italian bread if you like.

 

Coupon!  Save 75 cents on Holland House Marsala Wine

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