Oreo Rice Krispie Treats

Last weekend I made a batch of THE BEST rice krispie treats I've ever made.

Seriously they were so good! Obviously adding Oreo cookies to anything

is going to make it better, but I think the addition of more marshmallows

and white chocolate chips is the secret weapon!

 

I've always wanted to make extra large rice krispie treats - like the ones you 

see in bakeries or specialty stores, so I made this batch in a 9x9 bake

dish instead of the usual 9x13. They're so thick and delicious!

I hope that you enjoy them too!

 Oreo Rice Krispie Treats

6 T butter

2 - 10 ounce bags of mini marshmallows (2 cups set aside)

1/2 tsp. vanilla extract

1/2 tsp. sea salt

8 cups crispy rice cereal

2 cups chopped Oreo cookies

1/2 cup white chocolate chips

For thick rice krispie treats (like the ones in my photos), use a greased 9x9 bake dish.

In a large pot, melt butter over medium heat. Add marshmallows (except for the 2 cups 

that you set aside) and stir until completely melted. Remove from heat and stir in vanilla

and salt. Add the cereal and then the chopped cookies; gently stirring until completed coated.

Fold in the remaining two cups of marshmallows and white chocolate chips.

Lightly press mixture into the greased pan. I spray my hands with cooking spray to press

the mixture.

Drizzle with melted white chocolate and crushed Oreo's.

Enjoy!

Unicorn Chex Mix

Hi friends!

Today I am sharing a fun and colorful snack mix perfect for a party or after school snack! 

Unicorn Chex Mix! This sparkly snack mix is the perfect combination of sweet and salty 

and it's so pretty! Little girls will love this!

Pencil Cookies {Easy DIY}

Hey friends! How is it mid August already?
In some ways it seems like this summer is lasting forever, but other days it seems like
it's flying by. We cancelled our family vacation this year, but we've actually been
spending more time together than ever this summer. We've enjoyed pool time, playing
cards, craft time, walking in our neighborhood, home projects, trying new recipes and
plenty of play time with our pups!

Oven Baked Zucchini Tots

I am rolling in the zucchini this year! Madison and my neighbor have given me several
and my own plants are finally beginning to produce. I've been making zucchini muffins,
zucchini fritters, grilled zucchini and using it in veggie quesadillas. I've also been freezing
zucchini to use in soup and veggie quesadillas this fall and winter.

I've had this recipe for zucchini tots in my recipe box for a long time and finally got
around to trying it last week and they are delicious! The recipe is super easy!  I use a
Pampered Chef mini muffin pan.

We enjoyed the tots for dinner with grilled chicken and a big salad, but I also put a
few in the freezer for later. I'm going to reheat them in my air fryer!

Zucchini Tots

1 cup shredded zucchini (I left the skin on)
1/3 cup diced onion
1 large egg
1/3 cup Italian seasoned bread crumbs
1 tsp. garlic powder
1 tsp. seasoned salt
1/2 tsp. ground pepper
1/2 cup shredded cheddar cheese
*I also added fresh parsley since I have it in my herb garden right now.

Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray.

Add all of the ingredients to a large mixing bowl and mix until combined.
Using a small spoon or cookie scoop drop mixture evenly into mini muffin cups,
pressing the mixture down a little with the back of the spoon.

Bake for 18-20 minutes or until golden brown.

Yield - about 20 tots depending upon the size of your mini muffin pan.

Enjoy!

Zucchini Muffins

Like many of you my daughter and I started flowers and vegetables from seed this spring
while we were staying home all of the time due to the pandemic. Watching our little seeds
turn into sprouts was fun and rewarding! I planted herbs, cherry tomatoes, cucumber,
nasturtiums, chamomile and zucchini in pots. Next year I would love a raised bed or two!

Homemade Bath Bombs {DIY}

I've been trying to make the most of our shelter in place time by trying new recipes, crafts
and projects that have been on my someday list. I have a pretty long list and it's always fun
to try something new, especially when the project or recipe turns out just as you hoped it
would! Today we're making homemade bath bombs.

I've been using Young Living essential oils exclusively for a little over a year now and I
love learning new ways to get rid of toxic beauty and cleaning products in our home and
replace them with natural products.  (You can read more about why I love Young Living here.)

Baked Banana Oatmeal

Hey friends! How are you all holding up?

I've settled in to working from home and have come up with a schedule that works for me.
I miss my co-workers and visiting our residents, but I do enjoy being home with our
sweet dog Scout, going for walks in the middle of the day if I choose and not having to worry
about what I'm going to wear to work every day. Leggings and sweatshirts for the win!

I don't know about you, but I've been craving all the comfort food. Oatmeal is one of my all
time favorites, maybe because my mom used to make it for us when we were kids. She made
the cook on the stove top kind, not instant, with brown sugar, cinnamon and milk. It was so
warm and cozy! I've been thinking about her a lot lately (last week marked two years since
she passed away), so I decided to make this baked banana oatmeal in her honor.
It gives me all the feels and now I have breakfast ready for the week. I hope you enjoy it too!

Baked Banana Oatmeal

2 cups rolled oats
2 ripe bananas (one mashed and one for slicing for the top)
1 1/2 cups milk (I used unsweetened almond milk)
1 egg
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1 T coconut sugar or brown sugar

Preheat oven to 375 degrees.
Spray a glass pie plate with cooking spray.

In a large bowl combine oats, baking powder, salt, cinnamon and coconut sugar.
In a small bowl whisk together mashed banana, milk, egg and vanilla.
Add the wet ingredients to the dry ingredients and mix until combined.
Pour oat mixture into the prepared pie plate. Top with sliced banana.
Bake for 30 minutes or until set.

Frost with nut butter of your choice. Serve with fresh berries and milk.

Enjoy!