Crunchy Rice Krispie Sandwiches

This yummy little treat was shared with me by my friend Glenda, who got it from a mutual friend of ours who passed away many years ago, Evelyn Newcomb. These were also known as "Brian cookies" because Evelyn used to make them every Sunday for her son Brian. She loved having all of her kids home for Sunday dinner. She was a great lady who influenced many. I love that I have a recipe to make and share in her memory.

These are crispy and sweet, and a little change of pace from the ordinary rice Krispie treat.

You will need:

1 (12 0z.) bag butterscotch chips
1 cup peanut butter
9-10 cups Rice Krispies cereal
1 (12 oz.)pkg. chocolate chips
2 T. water
1/2 stick butter
3/4 cup powdered sugar

Melt butterscotch chips and peanut butter in the microwave. Then add cereal. Mix well. Grease a 9x13" pan. Put 1/2 the cereal mixture in it.

Melt chocolate chips, water, butter in microwave (1-1/2 minutes). Add powdered sugar to the chocolate mix. Pour over cereal; mix in pan. Add the rest of cereal mix on top of chocolate. Press down gently. Refrigerate 3-4 hours before cutting into squares.

Thank you, Glenda, and Evelyn, for this one!

Enjoy!

Fast and Furious Friday- Caramel Apples

I was minding my own business while shopping at the local Kroger and enjoying the last dog days of summer, looking for some interesting ingredients to spruce up an ordinary meal I had planned.

Out of the corner of my eye, I saw it. The perfect symbol of autumn's entrance- even if it is a bit early.

Well, hello there.

I quickly pushed my cart over to the caramel apple section, and chose my triple apple package ( my choice was based on the apples that seemed to be the most covered in the chopped nuts) and placed them in the cart. Throughout the rest of my shopping trip, I could think of little else. Now, an interesting supper didn't seem to matter anymore. I just wanted to get into the car and rip open the package and enjoy my treat that not only tames the cravings , but also opens the door for autumn for the rest of the season.

I just threw some hamburger, buns and a package of cheese in the cart. An "interesting supper" didn't matter any more. I just wanted a dessert. It also became an appetizer. And a midnight snack.

Since I've eaten the caramel apple, I have also brought out my fall scented candles, and started decorating my home for my favorite season. There's no turning back now.
That caramel apple had me at hello!

The Food Network magazine shares this recipe for the perfect caramel apple. Enjoy.





Directions

Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan.

Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon.

Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

Happy Autumn- a little early.