Friday, December 19, 2014

Cornflake Wreaths Recipe


These really makes your cookie tray festive. I am really not a big fan of them but they sure know how to dress up the cookie tray. The kids just love them. Corn flakes never looks so good!

If you love rice krispie treats you will be a big fan of these too! A simple confection to shout the festive occasion! No bake so another bonus! Quick and easy!

Cornflake Wreaths Recipe

4 cups corn flakes or more
1 bag mini marshmallows ( 10 ounce of marshmallows) or around 30 large 
1 stick of butter
green food coloring
red hots cinnamon candy for decoration

Melt the marshmallows in a heavy duty saucepan with butter.
Add three drops of green food coloring to the pot and stir until all blended and melted together. Add the cornflakes.
I use an ice cream scooper to make the rounds and place immediately on parchment paper to harden then add cinnamon red hots for decoration. 

TIP: Parchment paper is so much better than wax paper they won't stick at all!

Wednesday, December 17, 2014

Baked Pumpkin Rice Pudding Recipe

 


Just when you think you have had everything pumpkin imaginable comes along another great idea. This shouts fall and Holiday dessert all over the place. Love the ease of this recipe as it is baked in the oven. Delicious and a nice change of pace. It's ok if your not into pumpkin try this with sweet potatoes too it's so delicious you'll go back for more!


Baked Pumpkin Rice Pudding Recipe


2 cups water
1 cup arborio rice
3 cups milk
1 cup solid packed pumpkin or freshly made mashed sweet potato
3/4 cup honey
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla
dash salt

Garnish:
1/4 cup heavy cream whipped with a tablespoon sugar added
cinnamon sugar mixture (1 teaspoon cinnamon to 3 tablespoons sugar mixed together)
crushed graham crackers
cinnamon stick (optional)

Simmer rice and water for around 20 minutes until soft in a  medium sized saucepan that is suitable for the oven as well.
In a large bowl whisk together milk,  pumpkin, honey, vanilla, salt and spices. While the rice is still hot, add the pumpkin mixture, stirring until well blended.
Preheat oven to 375 degrees.
Bake until the liquid is reduced about 1/3 and is foamy looking around 40 to 50 minutes. Remove from oven and stir. Transfer to a bowl and refrigerator overnight.

Serve with whipped cream, crushed cracker crumbs and sprinkle with cinnamon sugar mixture.