cereal

Learn to make Rice Krispie Treats with Double Marshmallows, the classic childhood treat with extra marshmallows folded in. Chowhound&#39;s recipe uses just three...

Rice Krispie Treats with Double Marshmallows

marshmallows

unsalted butter (1 stick),

puffed rice cereal,

<p>The perfect rice krispies treat recipe is easy, gooey, and sweet! Loaded with marshmallows!</p>

Perfect Rice Krispie Treat Recipe

butter

mini marshmallows

Crispie Cereal

salt

Line a 9&#215;9 pan with foil and spray lightly with cooking spray, set aside.

In a large pot over low heat melt butter. Once butter s melted add in 8 cups mini marshmallows, stirring constantly.

Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.

Pour mixture into prepared pan and press in evenly.

Allow to cool completely before cutting into squares.

https://content.jwplatform.com/videos/A89p5POA.mp4

Perfect Rice Krispie Treats

If Fruity Pebbles and birthday cake had a baby, it would look a little something like this. This colorful dessert (or breakfast?) is a fluffy vanilla cake

This Fruity Pebbles Cake Is a Whole New Way to Eat Cereal and Milk

For the Cereal Cake:

(2 sticks) unsalted butter,

sugar

vanilla extract

eggs

all-purpose flour

Fruity Pebbles cereal

baking powder

fine sea salt

milk

For the Vanilla Icing:

vanilla

confectioners' sugar

For the Cereal Icing:

Fruity Pebbles

For the Vanilla Glaze:

whole milk, plus more as needed

For the Cereal Crumble:

(1 stick) unsalted butter, melted

For The Cereal Cake:

recipe Cereal Cake

Vanilla Icing

recipe Cereal Icing

recipe Cereal Crumble

Pink food coloring

Vanilla Glaze

Cereal Cake Recipe | POPSUGAR Food

To make Cereal Cake: Have all your ingredients at room temperature. Preheat the oven to 350°F. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.

With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.

Combine the flour, ground cereal, baking powder, and sea salt in a separate bowl.

With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.

Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (approximately 30-35 minutes). All ovens are different, so it's important to do the fingerprint test to see if the cake is done.

Let the cake cool completely before icing.

To make Vanilla Icing: With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

In a separate bowl, mix the sugar and salt. With the mixer on low speed (otherwise you'll be covered in confectioners' sugar), add the sugar 1 cup at a time, until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy.

To make Cereal Icing: With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

With the mixer on low speed, gradually add the confectioners' sugar, 1 cup at a time, and mix until completely incorporated, scraping down the sides of the bowl between additions. Add the salt and whip on high speed for 3 minutes more.

With a spatula, fold in the ground cereal and mix just until combined.

To make Vanilla Glaze: With a hand mixer or a stand mixer fitted with the whisk attachment (you can also mix the glaze by hand using a whisk or a spoon), combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.

If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.

To make The Cereal Cake: Preheat the oven to 350°F. Butter a 13 x 18-inch half-sheet pan, then line it with wax paper or parchment and butter the paper. Mix the cereal cake batter according to the recipe directions. Pour into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes. Set aside to cool.

Meanwhile, make the vanilla and cereal icings and the cereal crumbs. Add the food coloring to the vanilla icing drop by drop until you reach the desired shade of pink.

Use a 6-inch round cutter to cut three rounds from the cake. Place one cake layer on a turntable, frost with about half the pink icing, and sprinkle about a quarter of the cereal crumbs over the top; repeat with the second layer. Place the top layer and frost the entire cake with the cereal icing.

Decorate the top and sides of the cake with the remaining cereal crumbs and the Fruity Pebbles. Make the vanilla glaze and drizzle it over each piece of cake as you serve it. It's better to decorate all at once, but if you're assembling the cake the night before, I would hold off adding the cereal to the top until the day of.

Creamy Oatmeal

steel-cut oats

kosher salt

cinnamon sticks

currants

dark brown sugar

Honey

maple syrup

buttermilk

yogurt or cream

In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.

Cooking time should be 45 minutes on simmer/low, unless you want a horrific clean up afterwards, otherwise the recipe is good.

fantastic! this recipe is perfect for a cold NY winter and so easy to follow.  I have looked up quite a few and would say this one is the best, hands down.  

Followed a previous reviewer's tip to cook on a lower temp and had no issues with burning on the bottom of the pan.  This was my first time making steel cut oats and although I was skeptical of what the texture would be like when I saw what steel cut oats look like, I was pleasantly surprised.  This was a nice, creamy recipe with just the right amount of sweetness.  I didn't have dried currants so I used dried blueberries and I was pleased with the results.  To heat up the next day, I just added a little extra milk to the bowl and stirred before microwaving and it didn't come out gummy at all (a problem I've run into when trying to reheat other oatmeal recipes. My husband, a rice pudding lover, really enjoyed this too, and I figure this is probably a little healthier than rice pudding since it at least has some fiber : Will definitely be making again!  

What am I doing wrong? I always end up with a burned skin on the bottom of the pan. If it's a regular pan, it's a hassle to clean; if it's a nonstick pan, it ends up all in the oatmeal. Are the directions of "bring to a boil over high heat" incorrect? What's everybody else doing?

Amazing oatmeal!  I haven't messed with toppings much yet, but the base recipe is absolutely delicious.  This will be my default oatmeal from now on.

I've always hated oatmeal but decided to try finding a good recipe since I know it's so healthy and this recipe has converted me.  My friends all told me that steel cut oats are much different than the Quaker Oats I grew up with and they were right.  I really enjoy this recipe and have been eating it a couple of times a week- it heats up well so I just make extra and keep it in the fridge.  I found the oats at our neighborhood Valu-Mart for only $0.79 per pound- it was with the bulk rice and beans section.  

I found the cooking time of 10 minutes to be far too short.  I had to cook for at least 20 for it to thicken, but when it did it really thickened.  This is a great and simple recipe, and is the only way I will now eat oatmeal.

This is the tastiest oatmeal I've eaten in a while. With all the milk and seasonings, it has a pretty similar texture to rice pudding, and even tastes pretty good straight from the fridge, so you could eat it hot or cold. 
The sugar is a bit too sweet. To make it a little healthier, use skim or 1% milk, halve or quarter the sugar, and increase the cinnamon. I just put straight ground cinnamon since I didn't have any sticks on hand. The soaking reduces the normal cooking time of steel cut oats (don't try to sub this with instant or old-fashioned without lots of modifications) significantly and if you cook it on low and stir often, it shouldn't ever burn.
A delicious and, with a few modifications, healthy recipe.

This is worth making. It's how I will now always make oatmeal. I would skip the salt though. It doesnt need it.

I've only managed to make this one time without burning it to the bottom of the pan.  I'm surprised that no one else said that.  Must just be me.  That one time, it was wonderful.  All the other times it just tasted, well, burnt.

Be the hero of the dinner party with BAKER'S Chocolate &amp; Bacon Truffles! Guests will be impressed with these uniquely sweet and savory bacon truffles.

Baker'S Chocolate &Amp; Bacon Truffles

OSCAR MAYER Thick Cut Bacon

brown sugar

whipping cream

pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, chopped

Tbsp. butter, softened

corn syrup

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

BAKER'S Chocolate &amp; Bacon Truffles

Place bacon in single layer on foil-covered rimmed baking sheet; sprinkle with sugar. Bake 20 to 22 min. or until bacon is crisp. Drain bacon on paper towels. Discard all but 1 Tbsp. drippings from baking sheet; reserve for later use.

Bring cream to boil in medium saucepan on medium heat; remove from heat. Add next 3 ingredients; stir until chocolate is completely melted and mixture is well blended. Crumble bacon. Add 1/2 cup to chocolate mixture; mix well. Freeze 1 to 2 hours or until firm.

Roll chocolate mixture into 24 balls; place on waxed paper-covered rimmed baking sheet. Freeze 20 min.

Melt semi-sweet chocolate as directed on package. Stir in reserved bacon drippings. Dip chocolate balls, 1 at a time, in semi-sweet chocolate mixture, turning to evenly coat each ball. Return to prepared baking sheet. Drizzle with any remaining melted chocolate. Sprinkle with remaining bacon. Refrigerate 30 min. or until chocolate coating is firm.

This sugar-free sweet treat is simple to make thanks to store-bought keto marshmallows and protein cereal!

Keto Rice Krispie Treats

full box of HighKey Cereal

Keto Max Mallow marshmallows (14 marshmallows)

butter, salted

chocolate

With swirls of fluffy no-churn ice cream in strawberry and vanilla, this creamy/crunchy ice cream bar is strawberry shortcake in frozen form.

Homemade Strawberry Shortcake Ice Cream Bars Recipe

For the Fillings:

egg eggs

sugar (about 1/2 cup; 105 grams)

lemon juice

heavy cream (about 1 cup; 225 grams)

freeze-dried strawberries, ground

rose water,

For the Shortcake Coating:

30% white chocolate,

refined coconut oil,

strawberries

puffed-rice cereal,

Getting Ready: Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place over high heat until bubbling-hot, then adjust to maintain a gentle simmer.

For the Fillings: Combine egg whites, sugar, salt, and lemon juice in the bowl of a stand mixer. Place over the water bath (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg whites reach 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the meringue cooks too fast or scrambles despite constant stirring, this will indicate the water has come to a boil, or that the water is able to touch the bowl.

When the mixture reaches 165°F (74°C), transfer to a stand mixer fitted with a whisk attachment and whip at high speed until the meringue is glossy, stiff, and thick, 3 to 5 minutes. (The timing will vary depending on the power of a given stand mixer.)

Once meringue is thick and stiff, whip cream to stiff peaks as well. This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl (no need to wash the whisk attachment). Add milk to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.

Transfer 7 ounces (198g) of the mixture to a second bowl. (If you're measuring by volume, this will be slightly less than half of the mixture; trying to use cup measures for precision will only deflate the meringue.) To this second bowl, add the freeze-dried-strawberry powder and rose water and whisk until homogeneous and thick before transferring to a disposable pastry bag. Add vanilla to the unflavored mixture, whisk to combine, and transfer to another disposable pastry bag.

Forming the Ice Cream Bars: Place the popsicle molds on a scale. For large (1/2-cup) bars, fill each mold with about 1 ounce (28g) vanilla cream. For medium (1/3-cup) bars, fill each with about 3/4 ounce (21g). In the end, there will be a little vanilla cream left over, but don't use it up or snack on it, as it will be important later on. Use a butter knife or an extra popsicle stick to gently stir each half-filled pop to eliminate air pockets and ensure the cream makes full contact with the mold.

For large (1/2-cup) bars, pipe about 1 ounce (28g) strawberry cream into the center of each vanilla cream–filled mold. For medium (1/3-cup) bars, pipe about 3/4 ounce (21g) strawberry cream into the center of each mold. Piping in the strawberry cream will cause the vanilla cream to rise up around it, filling the mold. Divide remaining strawberry and vanilla creams between the molds to ensure each one is completely full. 

Level molds with an offset spatula so that the filling is flush with the top edge of the molds. Cover tightly with foil, then poke a popsicle stick into the center of each mold, pushing it deeply into the mold and leaving just a half inch or so free for the handle. Freeze the bars until rock-solid, about 12 hours. At the same time, freeze 2 parchment-lined plates or quarter-sheet pans to hold the dipped bars later on.

To Unmold the Ice Cream Bars: Unmold the ice cream bars by rinsing or standing the molds in hot tap water for a few seconds. Remove foil and slide a small offset spatula between the ice cream and the mold to help; if the spatula won't slide in, rinse or stand the molds in hot water a few seconds longer. Gently wiggle the sticks until the popsicles slide free, then transfer to the chilled parchment-lined baking sheets or plates. Cover with plastic wrap and return ice cream bars to freezer until needed. (If this will be longer than 1 hour, be sure the bars are wrapped tightly to prevent odor absorption.)

For the Shortcake Coating: If working with 1/3-cup molds, or an 8-inch-square pan of ice cream cut into bars (see note), the amount of topping will need to be doubled. Melt white chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth; if any lumps refuse to melt, rewarm briefly and stir until they do. Pour white chocolate mixture into a jar or drinking glass that's just slightly wider and taller than the popsicle molds, stopping about 1 inch from the rim to prevent overflow. Cool to about 80°F (27°C). The time needed for cooling will vary with the starting temperature of the coconut oil and melted white chocolate.

In the bowl of a food processor, grind freeze-dried strawberries into a fine powder. (If you like, cover the bowl with a sheet of plastic or parchment paper before closing the lid to contain the fine dust.) Once strawberries are finely ground, add rice cereal to the bowl and pulse until roughly chopped and well coated in powdered strawberries, but not fully pulverized. When you're ready to proceed, transfer the mixture to an eighth-sheet pan or pie plate.

To Finish the Bars:  Set up a dipping station with the tray of ice cream bars on the left, the jar of white chocolate coating and tray of crumbs in the center, and the second chilled baking sheet or plate on the right. Working with one bar at a time, dip each bar into the white chocolate until fully or mostly coated. Allow excess to drip off, then immediately transfer to the tray of strawberry/cereal crumbs. Press bar firmly into crumbs, then flip and press to coat the other side. If needed, use a spoon to pack crumbs onto any uncoated areas. Transfer bar to chilled tray and repeat with remaining bars.

Freeze bars until white chocolate has hardened, then transfer to an airtight container (such as a gallon-sized zip-top bag) and freeze up to 1 month.

Party Mix

crisp corn cereal,

crisp wheat cereal,

crisp rice cereal,

pretzel sticks

mixed nuts

Worcestershire sauce

salt,

smoked paprika

chili powder

onion powder

garlic, mashed

How to Make Homemade Chex Mix | Party Mix

Dump the corn, wheat and rice cereal into a large mixing bowl. Add the pretzel sticks and nuts.

In a microwave-safe bowl, add the butter, Worcestershire, seasoned salt, paprika, chili powder, onion powder, hot sauce and garlic and microwave until the butter is melted. Stir together and toss into the cereal mixture, stirring as you go.

Transfer the mixture to 1 or 2 baking sheets and bake for 1 hour 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.

Grab a handful every 40 minutes. Eat. Spoil your appetite.

I like many of Ree's recipies; however, I have a HUGE problem with the Food Network's plagiarism policy. They fired a woman &amp; took her show when they accused her of taking someone else's red velvet cake mix recipe...but when Tricia Yearwood gave out Kraft's cheesestick recipe from the 60's, no problem. Now, with so much gall, Ree presented General Mill's Chex mix recipe...no problem! We &amp; our mothers all made this stuff for the last 5 decades, and this isn't plagiarism? My father was a university professor, and I can tell you THIS IS!

I recognize this recipe as the one I used a long time ago, but I am glad it turned up again. And I absolutely love the enhancements made on the web site! Good going!

We love this recipe!  I now have to make it weekly to keep enough for my kids and their friends.  So much better than buying the bag stuff from the store.

We really enjoyed this party mix.  The seasoning was great. I did have to add my gangs favorite, garlic bagel chips. 

Excellent!  I didn’t “spice” it up BC some of my guest don’t like spicy food.  The entire batch was gone by the end of the night.

A lot of recipes started somewhere, we all make variations and say it's our own recipes!!!  I appreciate all the chefs on Food Network!!  Just remember your Mom and Granma all got their recipes from somewhere/someone else and made them their own.  I know an original chex mix recipe didn't have pecans etc in it!!  It was cheap, the nuts makes this recipe so much better!!  Thanks Ree!!

Excellent! I made this a few nights ago. Not the original, but it is so very good! I had forgot about Chex Mix until now! Thanks!

So good and love the spice mix! A keeper for sure! 

I always use Ree's Chex Mix recipe, and have for years. Unfortunately, I clicked on the wrong one today and ended up making this one which includes chili powder and smoked paprika. I wish the titles of the variation were more descriptive, such as Spicy Chex Mix, Ranch Chex Mix, Original Chex Mix.

https://www.foodnetwork.com/videos/rees-party-mix-0246765

Ree's care package for Alex includes lots of Party Mix.

Ree's Party Mix

A cheesy tuna and pasta recipe. This is a quick, simple, family meal that will easily become a family favourite.

Tuna Mornay recipe

tbs Lurpak Butter

onion finely chopped large

plain flour

300 ml full cream milk

water

tasty cheese grated

425 g Sirena canned tuna drained

corn

salt and pepper *to taste

nutmeg

tsp parsley

shells pasta shapes

cornflake crumbs

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6022324962001&=domain=br

5348771529001-6022324962001

Peanut Butter and Chocolate Cereal Treats

Nonstick cooking spray,

unsalted butter

peanut butter crunch cereal,

peanuts

semisweet chocolate chips, melted

Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.

In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.

Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.

Remove the cereal treats using the parchment paper and cut into 24 bars.

I think I like these more than the children do!  I made them just as recipe said to the first time. Second time I added sprinkles and white chocolate in place of semi sweet. Omg!  I think they are even better, and so pretty!  So many possibilities with these. Grandkids love these!!! ❤️ Thanks for the inspiration, Jeff!  

Absolutely delicious!!  We used the Aldi pb/chocolate cereal.  So good!

I didn’t add the honey roasted peanuts because I’m not a fan but I will be making these again. Quick and easy, plus an amazing treat! I prefer these over the originals and will be making them for years to come. 

Love this!   I used salted roasted peanuts instead of honey roasted for more of a salty sweet taste.  Delicious and easy.  A great take on a classic

These are insanely delicious! My husband is the PB treat connoisseur, and the rest of the family can take peanut butter or leave it. But, we all give this recipe five stars. I made mine with dry roasted peanuts instead (didn't want to run to the store for honey roasted). So I image ours was a little less sweet, but still divine.<br />

We enjoyed the cereal treats but thought they were a little lacking in flavor.   Maybe adding more peanuts or a little peanut butter with the marshmallows would give them a boost. Overall very good and will make again. 

Made these today after watching the show.  I only had a 12 oz. box of PB cereal so I added Golden Graham's to make up the difference.  I think I will always make them this way.  Delicious and will definitely make again.<div><br /></div><div><br /></div><div><br /></div>

https://www.foodnetwork.com/videos/pb-and-chocolate-cereal-treats-8312704

Jeff reinvents cereal treats with a box of peanut butter cereal.

PB and Chocolate Cereal Treats

Cocina las salchichas según las instrucciones del paquete.,Rellena cada uno de los panecillos con las salchichas| cebolla| mezcla para ensalada de repollo (coleslaw blend) y palitos de papas.,Colocando una línea de ketchup| mostaza y mayonesa. Espolvoréalos con el queso parmesano.

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