Turtle Rice Krispie Treats

Here’s a fun twist on regular Rice Krispie Treats...which happen to be a weakness of mine. IT Guy loves caramel, chocolate and pecans so I knew he would love these. When you’re in the mood for something a little jazzier than the ones with marshmallows...or you don’t like marshmallows, then this is for you! Pretty easy and stinkin’ good!

Turtle Rice Krispie Treats

Spray a 9x13 inch baking pan with cooking spray. Preheat oven to 350 degrees THEN TURN OFF.

1 12-ounce box of Rice Krispies

3 11-ounce bags of caramels ~ reserve 15 caramels

1 12-ounce bag chocolate chips

1 cup chopped pecans

3 tablespoons of water ~ divided use

Unwrap all but 15 of the caramels and place in a large bowl.

 Pour 2 tablespoons of the water over the caramels.

Microwave caramels at 30 second intervals until melted, stirring each time.

Pour in the cereal and stir until evenly coated.

Press cereal mixture into the pan, packing it down firmly.

Sprinkle chocolate chips over cereal mixture.

Place pan in the warm oven (it’s been turned OFF!!) for 10 minutes.

Remove pan from the oven and spread chocolate chips with the back of a spoon to make a frosting.

Sprinkle with pecans.

In a small bowl, melt the reserved 15 caramels with the remaining 1 tablespoon of water in the microwave, stirring every few seconds.

Drizzle melted caramel over the pecans.

Allow to cool and set up before cutting.

Here we go...let's make some treats!

Set aside 15 caramels from the 

stash and melt the rest with 2 

tablespoons of water.

Mix the Rice Krispies with 

the melted caramel.

Sprinkle with the chocolate chips 

then place in the warmed oven.

Spread the melted chocolate chips 

with a spoon to create a frosting.

Sprinkle with the chopped pecans 

then drizzle with the remaining 

caramels that have been melted 

with the remaining tablespoon of water.

Allow to set up then eat!

Mexican Cheesy Rice Casserole

Casseroles are one of our favorites around the SFFS house. Not only do we enjoy it for dinner, but since I make IT Guy’s lunch almost everyday, it makes my job easier. I detest making sack lunches...I’m not sure why. I always have. So when I can throw a few things in a lunch bag and call it good, then that’s great! And IT Guy loves leftovers so anytime he can save a trip to the corner gas station to buy one of their “sandwiches”, then he’s happy too. I say all THAT to tell you that THIS casserole is good. Super good. I made it with a spicy Mexican tomato sauce but you can use regular if you’ve got a mild palate. This is really easy, bakes fast and did I mention the leftovers? Oh yeah...they’re good too!!!

Mexican Cheesy Rice Casserole

 

1 pound ground beef

1 onion ~ diced

1 clove garlic ~ minced

1 8-ounce can El Pato Mexican tomato sauce (for spicy) or regular tomato sauce (for mild)

1 4-ounce can diced green chilies

1 cup cooked rice

1 cup chicken broth

1 cup pinto beans OR black beans OR corn

Salt and pepper to taste

3 cups grated cheddar cheese

 

Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.

 

In a large skillet, saute the onion and garlic for a few minutes.

 

Add the ground beef to the skillet and cook until done.

 

Add the corn, cooked rice, half of the cheese, chicken broth, green chilies, El Pato sauce and salt and pepper. Cook for about 5 minutes over medium heat.

 

Transfer mixture to the prepared baking dish.

 

Sprinkle with remaining cheese. Cover with foil.

 

Bake 20 - 30 minutes or until bubbly and hot.

Here's all your ingredients!

Saute the onion and garlic for a bit then add the ground beef and cook until done.

Then add the chicken broth, El Pato sauce, green chilies, corn, rice and 

half of the cheese. Stir to combine.

Simmer for about 10 minutes or so.

Then dump into the prepared 

casserole dish and top with 

remaining cheese. Bake!

Allow to stand for about 5 

minutes then serve it up!!!

Taco Meatballs with Cheesy Rice

So what can I say about this other than how yummy and easy it is? I served this right out of the pans onto our plates but you can also put it in a casserole dish, sprinkle with cheese then heat it up in the oven for a few minutes if you want to serve it at the table. Serve all your favorite taco toppings with this to dress it up any ole’ way you like.

Taco Meatballs with Cheesy Rice

1 1/2 pounds ground beef

1 package taco mix

1/4 cup water

1 1/2 cups rice ~ cooked according to package direction to make 3 cups cooked rice

1/2 cup sour cream

1/2 cup buttermilk

4 tablespoons butter

1 cup grated cheddar cheese

1/2 teaspoon garlic salt

Salt to taste

Extra cheese for sprinkling

Heat a little olive oil in a large skillet over medium heat.

In a medium bowl, combine the taco mix and the water.

Add the ground beef and stir to combine.

Make meatballs about the size of a golf ball.

Cook meatballs in the hot skillet until done on all sides.

In a medium saucepan, melt the butter.

Add the sour cream, buttermilk, cheese, garlic salt and salt.

Stir over medium heat until cheese has melted.

Pour cheese sauce into the cooked rice and stir.

If desired, place rice in the bottom of a baking dish, then arrange meatballs on top. Sprinkle some grated cheese on top then heat in a 350 degree oven until cheese has melted...about 10 minutes.

Serve with salsa, sour cream and guacamole.

The line up!

Combine the taco mix and water then add the ground beef and stir.

Make the meatballs and cook 'em up!

Make the cheese sauce. Super easy!

Add the cheese sauce to the COOKED rice and stir.

Serve the meatballs over the rice with all your favorite toppings!

Kielbasa Fried Rice

When I made this, it was one of those times where I had to make a couple of different things for dinner. I was in the mood for Chinese and of course, IT Guy won’t touch it so a quick Mexican food dish was made for him and everyone is happy! Leftovers for both of us! This little dish is really good....really simple to throw together and a fun twist on the regular fried rice. Serve it along side a few fried won tons and you’ve got yourself a fun and delicious dinner! 

Kielbasa Fried Rice

2 - 3 green onions ~ finely chopped

2 eggs ~ beaten

1/2 teaspoon salt

Pepper to taste

2 - 3 tablespoons oil for stir-frying ~ divided use

2 cups cold cooked rice

2 tablespoons soy sauce

1 cup frozen peas and carrots

1 12-ounce package Kielbasa or smoked sausage ~ cut into 1/4” “coins”

Drizzle a little vegetable oil (about 2 tablespoons) into a large skillet. Add the Kielbasa and cook on both sides until the sausage has some color....about 10 minutes or so. Remove sausage to a plate.

Add the eggs to the skillet and scramble the eggs until almost done. Remove eggs to a plate. Wipe skillet clean.

Drizzle a little more oil into the skillet and add the rice. Stir-fry for a few minutes, breaking it apart as it heats. Stir in the soy sauce, salt and pepper.

Stir the kielbasa,green onions, eggs and veggies into the pan with the rice.

Cover and allow to cook over medium heat for about 10 minutes to cook the veggies and heat through.

Here we go!

Saute the kielbasa in a little oil until lightly browned.

Remove sausage to a plate then scramble the eggs.

Remove the eggs from the pan to a plate then stir fry the rice.

Add the soy sauce, salt and pepper and stir.

Add the kielbasa, frozen veggies, scrambled eggs and green onions to the rice. Cover and allow to cook on medium for about 10 minutes to cook the veggies and heat through.

YUM!

One Pot Cheesy Broccoli Rice

This is a super good little side dish that goes with just about anything. I love that it's a one-pot-wonder, too! It's always nice to have recipes like this in your files that you can pull out at a moment's notice, right? You can also add some diced cooked chicken to this to make it a meal. How yummy would that be?

One Pot Cheesy Broccoli Rice



1 small onion ~ diced
1 clove garlic ~ minced
4 tablespoons butter ~ divided use
1 cup long grain rice
2 cups chicken broth
2 cups fresh broccoli florets
1 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
Salt and pepper to taste

In a medium sauce pan, saute the onion and garlic in 2 tablespoons of the butter...about 3 minutes.

Add the rice to the pot then pour in the chicken broth and cook according to package directions.

Stir in cheeses, the rest of the butter and salt and pepper.

Stir in the broccoli until combined.

Allow to sit for 5 minutes before serving so broccoli can soften a bit.

 

The stuff!

 

Saute the onion and garlic in 2 

tablespoons of the butter...about 3 minutes.

 

Add the rice to the pot then pour 

in the chicken broth and cook 

according to package directions.

 

Stir in cheeses, the rest of the 

butter and salt and pepper.

 

Stir in the broccoli until combined.

 

Serve!

Slow Cooker Jambalaya

Jambalaya is so good....I love it. I think when you add smoked sausage or kielbasa to a dish it just flavors the whole thing. I love that stuff. Now if I wasn't living with a bunch of seafood haters, I would have added some shrimp to this but since no one likes it except me, I left it out. But if you have a NORMAL family, then by all means, add some shrimp about the last 30 minutes of cook time. Anyway...this is some good stuff right here. And making it your slow cooker makes it easy-peasy. Just throw everything in except the rice and give it stir or two during cooking! Serving it with some crusty bread just tops it off.

Slow Cooker Jambalaya



1 pound chicken boneless, skinless chicken thighs or breasts
1 pound smoked sausage ~ cut into 1/4 inch coins

2 cups chicken stock
1 10-ounce can Rotel tomatoes
1 6-ounce can tomato paste
1 onion ~ diced
1 green bell pepper ~ diced
3 stalks of celery ~ chopped
4 garlic cloves ~ minced
3 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 tablespoon Cajun seasoning
1 cup rice ~ cooked on the stove top according to package directions

Place chicken and sausage into the bottom of the crock pot.

Add the bell pepper, onion, and celery.

Mix remaining ingredients together EXCEPT THE RICE, and pour over the entire mixture. Stir gently.

Cook on high for 4 - 6 hours until chicken is done.

Gently shred the chicken.

Stir in the cooked rice and serve!

 

Let's go!

 

Place the chicken and sausage 

in the bottom of the crock pot.

 

Add the chopped veggies.

 

Stir together the tomatoes, the 

tomato paste and the rest of the 

ingredients EXCEPT THE RICE 

in a medium bowl.

 

Then pour over the stuff 

in the crock pot. Gently stir.

 

Allow to cook then stir in 

the cooked rice and serve!

 

Delicious!

Chicken and Rice

This recipe has been 'round the block and then some. I used to make it for my family back in the day but for some reason, I haven't made it in years. Until the other day when I thought about it and wondered to myself why on earth I stopped. Well...I'm bringing back this throw back recipe that we've all had at some point in our lives because if you're like me...you loved it then...and you'll love it now!

Chicken and Rice 



1 cup rice
2 cans cream of mushroom soup (may use cream of chicken, cream of celery or a combination)
1 cup of milk
6 - 8 chicken thighs (may use boneless, skinless or boneless skinless chicken breasts)
1 packet dry onion soup mix

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.

Spread rice in the bottom of the prepared pan.

Lay the chicken on top of the rice.

In a medium bowl, whisk together the soup and the milk then pour over the chicken.

Sprinkle the dry onion soup mix over the top.

Cover tightly with foil and bake for 1 hour or until chicken is cooked through.

 

Okay...this is all you need for this simple dish.

 

 

Spread the rice in the bottom of 

the pan then lay the chicken on top.

 

Mix together the soup and the milk.

 

Pour over the chicken and rice.

 

Then sprinkle the dry onion soup mix on top.

 

Cover tightly with foil and bake.

 

Scoop and serve! Homey goodness!