Guest Hosting Bookmarked Recipes #50

Here’s this week's round up of Bookmarked Recipes and this week we have some more great recipes from some more great bloggers. This week’s round up is being hosted by me... Tami of Tami's Kitchen Table Talk.



I'll start off this week's round up with an old time favorite, Original Rice Krispies Treats, from the Kellogg's Rice Krispies website. Wanna bite?



Next up we have Arika of My Yummy Life. She's made Nanaimo Bars from Dishing Up Delights. Don't they look delicious?!?



City Girl of City Girl Lifestyle sent us her version of Spicy Red Rice. She bookmarked the recipe from the May 2009 issue of Real Simple Magazine. She sent us the online link for it, too. Looks really good!



Deeba from Passionate About Baking sent in this beautiful dish that she calls Getting My Herbs Right with Chicken and Pasta. She combined two bookmarked recipes to create this dish. The first recipe is from an old blogging friend, Val at More Than Burnt Toast & the second is from a new blogging friend, Bron, at Bron Marshall. My mouth is watering over this one!


Amanda from Amanda's Cookin' sent in Sesame Chicken. She bookmarked this delicious recipe from You Tube. Somebody hand me a fork, I want to dig right in!



Thanks everyone for your submissions!!! It's always exciting to see what people have been making and recreating as well as meeting some new bloggers.

Next week’s round up will be hosted by Ben of What's Cooking.

That's it for this week. Remember if you want to take part here's all you have to do....
1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
2. Blog about it
- include where you got the recipe in your blog post (including a link to their website if possible)
- include a link to this post or this blog in your blog post
- include the logo (see above) for Bookmarked Recipes in your blog post
- include a photo of your recreation on your blog post
3. Email bookmarkedrecipes[AT]gmail[DOT]com with the following information:
- Your name
- The name of your blog
- The URL of your blog
- The permalink for your entry
- A photo of your entry
- A note of where you got your recipe from

Bookmarked Recipes - Rice Krispies Treats

I've been cleaning out my cupboards trying to use up some of the extra baking supplies that have accumulated over the last few months. I came across a bag of mini marshmallows and I knew that there was half of a large box of Rice Krispies left over from my kids. Since I needed to make something for their school lunches anyway, Rice Krispies treats seemed to be the perfect answer.

It's been quite a while since we've eaten these treats. My daughter was so excited that I was going to make them for her. She's lost two teeth this weekend for a total of 3 missing now. Finding things that she can (and will) eat has been a bit tricky. lol!



I went to the Kellogg's website and followed the directions for the original Rice Krispies Treats. Nothing could be any simpler. :)

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg's Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.



I'm submitting this as a favorite Bookmarked Recipe this week!

Be sure to check back here tomorrow because I am hosting this week's round up!

It's not too late to join us this week! It's EASY & FUN!!

Here's what you have to do:

To take part here's what you do.......
1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)

2. Blog about it
- include where you got the recipe in your blog post (including a link to their website if possible)
- include a link to this post or this blog in your blog post
- include the logo (see above) for Bookmarked Recipes in your blog post
- include a photo of your recreation on your blog post

3. Email bookmarkedrecipes[AT]gmail[DOT]com with the following information:
- Your name and where you're from
- The name of your blog
- The permalink for your entry
- A photo of your entry
- A note of where you got your recipe from


YUMMY!

Bookmarked Recipes ~ Upside-Down Strawberry Shortcake

My Bookmarked Recipe for this week is Upside-Down Strawberry Shortcake from Taste of Home.


Although I found it in one of their magazines, it can be found online here.

This cake was super simple to make and really, really good. I whipped this up this morning while waiting on the maintenance guys who were coming to check out our furnace. The cake would be equally delicious, I'm sure, made with blackberries, raspberries, peaches...ect. I'm going to try it with blackberries the next time. Yum!

Ingredients:
1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Fresh strawberries and whipped cream

Directions:
Sprinkle marshmallows evenly into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. In a large mixing bowl, cream shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Yield: 12-16 servings.

The changes that I made to the recipe:

I halved the recipe and baked the cake in a 9x9 pan.

I used unsweetened frozen strawberries + sugar-free Jello. This was plenty sweet enough this way.

I topped it with Cool Whip instead of fresh whipped cream.

The cake baked for 47 minutes.

Enjoy!

Chocolate Chocolate Chip Cookies

Comfort food...that's what my son was in need of tonight. He's been trying to fight off a cold for the last week but it finally got the better of him tonight. His request tonight after dinner..."Mom, can you make something "normal" for dessert tonight, PLEASE? How could anyone resist this request?

My daughter was the first one to chime in with "make chocolate chip cookies!". Since he was happy with her choice, I dug out a favorite cookie cookbook of mine, The Cookie Bible, and found a recipe called "Design Your Own Chocolate Cookies". It's a recipe for your basic chocolate cookie dough and then you choose whichever extras that you would like to add into it. In this case, I added semi-sweet chocolate chips.

The cookies turned out great--they're slightly crispy on the outside, yet chewy in the middle. The chocolate chips stayed semi-soft, too, making them even more delectable! MMMM!!!




Chocolate Chocolate Chip Cookies

1 C. butter, softened --I used 1/2 C. butter
& 1/2 C. of butter-flavored Crisco
1 C. sugar
3/4 C. packed light brown sugar
2 tsp. vanilla
1/2 tsp. salt
2 eggs
2 C. all-purpose flour
1/2 C. Hershey's cocoa
1 tsp. baking soda
12 oz. of choc. chips

Instructions

Heat oven to 375*

Beat butter, sugar, brown sugar, vanilla and salt in a lg. bowl until creamy. Add eggs; beat well.

Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Stir in chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheet.


Bake 8-10 minutes or until set. (it took my cookies about 8 1/2 minutes)

Cool slightly; remove from cookies sheet to wire rack. Cool completely---can you really resist eating these cookies while they are warm?!?

We loved these cookies so much that I've decided to submit them for a BookMarked Recipe. My family has been begging me to make them more of these! This is a definite keeper!