Saturday, June 9, 2018

~Raisin Rice Crispies Treats~

Raisin Rice Crispies Treats
So many times I have purchased a bag of marshmallows.  So many times I have plans to make a batch of Raisin Rice Crispies Treats.  But, so many times I was not quick enough and my DH had opened the bag and started snacking on those yummy white puffs and soon they were gone!  Well, this week I was quick enough!  Woohoo!  This is a snack that we have enjoyed for so many years and I make occasionally! 
  • They are so easy to make. 
  • However, read the directions first.
  • The key is to work quickly!  :)
  • After cutting into bars, store in fridge.  
  • Before eating, microwave a bar for 7- 9 seconds to warm slightly!
 Raisin Rice Crispies Treats

Ingredients:
4 Tablespoons Butter/ Margarine 
1 (10 ounce) package Marshmallows
5 and 1/2 Cups Rice Krispies cereal
1 Cup Raisins

Method:
  1.  In a large pot (6 quart pot) melt 4 Tablespoons Margarine/ Butter over Low heat.
  2.  Add in 1 bag (10 ounces) Marshmallows, stirring until completely melted.
  3.  Turn off heat.
  4.  Add in 3 Cups Rice Krispies cereal, stir quickly.
  5.  Add in 1 Cup Raisins, stir quickly.
  6.  Then, add 2 and 1/2 Cups more Rice Krispies cereal, stir again.
  7.  Place the mixture (will be sticky) into a 9" x 15" glass baking dish (sprayed with PAM).  Press down lightly with the bottom of the measuring cup.  
  8.  Cover with plastic wrap & place in fridge for 1 hour.
  9.  Cut into bars, place in covered container & store in fridge until serving. 
These are definitely a treat!!
Enjoy!
Yummy!

    Tuesday, May 29, 2018

    Spring in New England!!


    Just walking around our home outdoors beautiful colors change when we go around the corner.  The pink Peonies are just bursting with fragrance.  The flowers are heavy, so the stems are staked- ready for any rain that may fall. 


    Turning around 180°, the Purple Irises come in view.  The first buds opened this morning!  There are so many more that will add color to our yard this week.



    The lavender Chives are going a bit wild!!  The delicate flowers always add color to our back perennial garden.




    Glancing to the right- the Variegated Iris!  It has flowered again this year!!



    On our deck 3 potted Citronella (Mosquito) Plants are very helpful- all summer.  The Vinca adds a bit of color to the pot. 

    Spring is a great and beautiful time of year!! 

    Enjoy!
         

    Sunday, May 27, 2018

    ~Memorial Day~


    Today 
    we honor 
    the men and the women
    who have died 
    in service 
    to our country!




    Sunday, May 13, 2018

    Today- May 13


    I wish all Mom's 
    a very
    Happy Mother's Day!!! 

    Enjoy your special day!!!

    Sunday, April 22, 2018

    Chicken Florentine via Slow Cooker

    ~Chicken Florentine~
    via Slow Cooker
    One morning a little over a week ago a few snowflakes began floating down.  What??  No!!  Say it isn't so!!  Well, they did, but the melting process happened really quickly.  While watching them, suddenly it just felt like "Slow Cooker" time.  The kind of morning when there is much to do and you just know that dinnertime will come just too quickly- even though it is hours away.  You just have that feeling! 

    It had been many months since I'd made this Chicken dinner in my Slow Cooker.  A quick glance and I had most of the ingredients.  So why not??  It seems whenever I prepare it, I make it a little differently.  This time there were no Potatoes or Yams to add to the Slow Cooker's pot.  Well, that was just no problem!  We enjoyed this flavorful dish served over pasta. 

    It was so good!  It's always very tasty.  The Chicken is always so tender.  Carrots and Spinach are filled with flavor.  There's a sauce to drizzle over the pasta, too.  On a busy day this is tasty and hearty to enjoy at dinnertime.

    Chicken Florentine
         via Slow Cooker
     

    Ingredients:

    1 lb. Baby Carrots
    1 teaspoon dried Parsley
    1 teaspoon dried Chopped Onion
    1- 1 and 1/2 lbs. Chicken Tenders
    1/4 teaspoon dried Oregano
    1/4 teaspoon dried Basil
    1/8 teaspoon Garlic Powder
    1 (10 oz.) pkg. frozen Spinach, defrosted
    1 can Healthy Request Cream of Mushroom Soup
    1/3 Cup Water

    Method:  
    1. Rinse Baby Carrots under cool water.  Place in Slow Cooker's pot.
    2. Sprinkle on 1 teaspoon dried Parsley and 1 teaspoon dried Chopped Onion.
    3. Rinse Chicken Tenders under cold water and place on top of Carrots.
    4. Sprinkle on Oregano, Basil and Garlic Powder.
    5. Add defrosted Spinach on top, spreading evenly. 
    6. In a small bowl mix well Cream of Mushroom Soup with 1/3 Cup Water.
    7. Spread evenly over top of Spinach.
    8. Place lid on Slow Cooker and set temperature.
    9. Cook on #5- High for 1 Hour.  Then, reduce heat to #3 for 2 Hours
    10. Serve over Pasta.
    11. Enjoy!
    Refrigerate any leftovers! 

    This is a great dinner any season of the year.  I always keep a can of the soup in the pantry, just in case I need it.  Much like there's always an extra bag of Flour sitting on the shelf, too.

    Dinner tonight??  Oh, our temps were in the mid 60's°F, so Chicken on the grill was quick and easy.  We live in New England!

    Enjoy!
    Yummy!
       

    Monday, April 16, 2018

    Just Around the Corner

    Question: 
    What is the season??


    ...might be Spring!  You know, the season when we enjoy wearing short sleeved tops, light weight or no jackets outdoors.  Maybe even shorts.  This year we need to rely on memories when thinking of Spring! 

    As I write this, it is raining.  Earlier we had snow.  It does make for a fascinating photo.  

    Three seasons are represented in our backyard perennial garden:  Autumn- Zebra Grass, Winter- Snow and Spring- pink Hyacinths and sprouting Japanese Irises.

    However, this is New England!  With a blink of our eyes the weather will change again!  :)

    Enjoy!
     

    Monday, April 2, 2018

    ~April 2, 2018~


    One just might believe that it's April 1st and Mother Nature wanted to surprise all of us!  However, it's April 2, 2018.

    Excited about Spring,