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Frankenstein Halloween Rice Krispie Treats with Free Printable

15 · · 12 Comments

Halloween Rice Krispie Treats // Hello awesome Whipperberry readers! Jenn here again from Clean and Scentsible! I'm not really sure where the summer went, but fall is definitely in the air around our house.  And once fall arrives, Halloween will soon follow!  Halloween is always such a fun holiday to plan for and the kids and I love to come up with fun food ideas to go with it….
 
Ingredients
  • 4 tbsp. butter
  • 5 cups mini marshmallows
  • 7 cups Rice Krispies
  • marshmallows
  • green food coloring 
  • candy eyes
  • green mini-marshmallows for the ears
  • melting chocolate {I used about half a bag}
  • paper straws {optional}

 

 

    Directions
    •  In a large saucepan, melt the butter over low heat.  Add the marshmallows and stir until completely melted.   I know it's tempting to turn the heat up but I find that this works best if done slowly over lower heat!  Add the green food coloring until you have the desired color.
    • Once melted, remove from the heat and gradually add the Rice Krispies. Stir until the Rice Krispies are completed coated.
    • Using a buttered spatula {or butter your hands}, press evenly into a well greased 9×13 pan. Cool and cut into rectangles.  {Mine were approximately 3 x 4 inches}.  Before they are completely cooled, press in the candy eyes and add the straws into the bottom of each rectangle.  Snip the ends of the straw if you would like.
    • Cut a toothpick in half and add a marshmallow to each half for the ears. Insert into the Rice Krispie square.  Wait for the Rice Krispies to completely cool.
    • Melt chocolate in the microwave as per the directions on the package.   For most melting chocolate, melt at medium-high heat for 1 minute, stir, and then continue heating in 10-30 second intervals until completely melted.  Do not overheat!!!
    • Using a knife add the hair and place down on wax paper.   Pipe on the chocolate for the mouth {I just used a decorating squeeze bottle} and you are done!

    If you are going to be packaging these guys up for a little Halloween gift or classroom treat, I have also created a couple of free printable tags for you.  
     

    Just head over to Clean and Scentsible to download them!  And don't forget to check out all of my Halloween projects while you're there! 🙂
     

    Halloween Decor
    Yarn Spiders
    Halloween treat bags {with free printables} 

    You can also connect with me here:
     FACEBOOK / PINTEREST / INSTAGRAM / TWITTER

    I hope you all have a wonderful month and thanks again to Heather for having me!! 

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      Pumpkin Pound Cake Recipe

      493 · · 43 Comments

      Pumpkin Pound Cake Recipe // Show of hands, who here is so ready for fall baking? I have been itching to try out the collection of pumpkin recipes that have been piling up on my counter, and what better time then now?

      Pumpkin Pound Cake

      I dug through my box of random clippings and came out with one from Taste of Home that sounded too good to be true. Pumpkin pound cake… in a bundt pan.

      I’ve had a bundt pan for years but it has sat in the back of my cupboard (in the original plastic) since day one, unused. I was a little ashamed and figured this would be the perfect reason to bust it out.

      There is no better way to break in a new pan then with a pumpkin recipe!

      Ingredients for Pumpkin Pound Cake

      2-1/2 cups sugar

      1 cup canola oil

      3 eggs

      3 cups flour

      2 teaspoons baking soda

      1 teaspoon Cinnamon

      1 teaspoon nutmeg

      1/2 teaspoon salt

      1 can (15 ounces) solid-pack pumpkin

      Directions

      Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

      If you were looking for your home to smell like fall, you’ve found the right recipe. My entire house smelled like pumpkin pie for days after I pulled this out of the oven. I topped it with a simple maple glaze, but it’s flavors stand on their own.

      This is a great one to share with friends. Especially if you are home alone and might eat the entire thing all on your own (don’t judge).

      You could even try making them in mini bread pans for a fun neighbor gift! Thanks Heather for letting me come by again!

      Here are some more fabulous recipes from One Sweet Appetite

      one sweet appetite

       

      Roasted Garlic Butter // Recipe

      590 · · 24 Comments

      // Recipe for Roasted Garlic Butter //

      WhipperBerry -- Roasted Garlic Butter

      I love garlic… like REALLY love garlic. The love affair became rather torrid & steamy when I discovered roasted garlic. The simple act of adding a little oil, salt, pepper with a little time in the oven transforms the normally sharp, rather harsh garlic into  a sweet mellow bite. It still has all the flavor profiles of garlic, it's just garlic's soft, sweet, mellow cousin.  It can be added to all kinds of dishes to add that garlic flavor. One of my favorite things to do is to make roasted garlic butter with the golden gems.

      If you want to make the best garlic bread in the world… you need to take 30 minutes or so and make some roasted garlic butter. Spread it on bread and your mind will be blown.  Here is how to make roasted garlic butter.

      Ingredients for Roasted Garlic Butter

      3 large heads of garlic

      3 t extra virgin olive oil

      salt & pepper

      2 sticks of soft, unsalted butter

      Instructions

      Take three heads of garlic (I made a double batch, that's why I have six in the photos. Yea, it's that good!)

      WhipperBerry Garlic

      Cut the top off of each head and drizzle with olive oil and generously season with salt & pepper. 

      cut tops off of garlic and drizzle with olive oil with salt & pepper -- whipperberry

      Wrap the heads of garlic in parchment and foil and place in a 375˚ oven for 30 minutes.

      wrap garlic in parchment and foil -- whipperberry roast garlic butter

      Remove from oven and let cool until you can handle the heads of garlic easily with your hands.

      let garlic cool -- whipperberry roasted garlic butter

      Gently squeeze the gloves of garlic out of it's skin.

      gently squeeze all the garlic out of the skin -- whipperberry roasted garlic butter

      Then add more salt & pepper and mash with a fork.

      use a fork and smash the garlic -- whipperberry roasted garlic butter

      Next, place two sticks of softened, unsalted butter in a bowl and add all of the mashed garlic.

      add roasted garlic to a bowl of softened butter -- whipperberry roasted garlic butter

      Fold the garlic into the butter. At this point you can serve the soft garlic butter on bread or veggies. You can even add a dollop onto a nice steak to add some flavor.

      roasted garlic butter -- whipperberry

      Last week, I made some Zuppa Toscana for dinner and added a little pat of butter to the bowl of soup after it was served and just that added little garnish took that soup to a whole new level. YUM!!!

      You can store your roasted garlic butter in a air tight container for several weeks and always have it on had to add to a dish to make it extra special. Another night last week, I made some scrambled eggs for my husband before he rushed off to an evening meeting. I used the garlic butter rather than regular butter or bacon grease to prepare the pan for the eggs. Oh my stars…talk about tasty eggs!

      I challenge you to find some creative ways to use your butter… I promise you, the uses are endless. 

      Zuppa Toscana // Easy Weeknight Dinners

      6 · · 16 Comments

      Easy Weeknight Dinners Recipe // My family LOVES potato soup of any kind. Routinely, when I ask what they would like for dinner, the very first thing out of the girl's mouth is… "potato soup!" Baked potato, potato cheddar corn chowder they will devour any of them, one of their favorites is Zuppa Toscana from the Olive Garden. We have been known to schlep it on over to Olive Garden just to have our fill of Zuppa Toscana on many occasions. That was until I found some copy cat recipes and started developing a knockoff of my very own. There is just something about the creamy broth salted with the spicy sausage and the pleasant surprise of the kale that just gets our engines a revving. We've even served it for Christmas Eve dinner a few times. Yep, we love it that much.

      zuppa toscana

      Every year when the air starts to crisp up with the promise of fall, the kiddos start asking for my version of Zuppa Toscana, so I thought I would share it with you today. I developed my recipe after a bit of research on copy cat recipes and it's quite a bit different than most copy cats, but it's one that we have fallen in love with. It's simple with easy to find, affordable ingredients so it's a perfect addition to your weeknight dinner line-up.

      WhipperBerry's Zuppa Toscana

      1 T extra virgin olive oil

      1 T butter

      1 lb bacon

      1 lb sausage

      1 large white diced onion

      2 T garlic paste

      1 1/2 t red pepper flakes

      2 t salt

      1 t pepper

      4 large potatoes

      4 – 6 cups water ( just to cover the potatoes)

      24 oz. (2 cans) evaporated milk

      3 cups kale

      salt & pepper to taste

      Parmesan cheese for garnish

      Instructions

      Add oil & butter to large soup pot and place over medium high heat. Add bacon that has been cut into small strips. Lower the heat to medium and cook until bacon is cooked through. This may take 10-15 minutes. Remove bacon and fat from pot and set aside the bacon. Add the sausage to the pot and season with red pepper flakes, salt & pepper.  Once the sausage has browned add the diced onions and cook for 4-5 minutes until the onions are nice and soft. 

      While the bacon and sausage are cooking, peel and cut the potatoes into bite sized pieces. Once the onions are soft, add the garlic paste and cook for another minute then add the potatoes to the pot and cover with water. Place the stove on high and bring to a boil. Once the pot is boiling lower the heat a bit and let simmer for 15-20 until the potatoes are soft. Turn off heat and add the two cans of evaporated milk and return to a medium heat. Watch your temperature carefully, you don't want to boil it at this point.

      Wash, dry and roughly chop the kale and add to the soup. Continue to cook at a low simmer for another 5 minute until the kale has softened a bit. Check your seasoning, add more salt and pepper if needed. Remove from heat and serve. We like to add some shaved Parmesan cheese on top along with the bacon pieces from earlier. Serve with some crusty garlic bread and enjoy. To me, this dish is the ultimate Italian comfort food.

      olive garden zuppa toscana

      Fall is the celebrated start to the soup, chowder, stew and chili season… what's your family's favorite recipe?