Cupcake flavored Pebbles rice krispie treat

My colleague was having a birthday and every one wanted something different……so I thought who in this world doesn’t love rice krispie treats! I know…right! I was walking down the cereal isle and I found cupcake flavored pebbles!! Yummy. I had the most brilliant idea ever (only later to find out I wasn’t the only one, darn) make rice krispie treats into cupcakes….get it? Cupcake flavored cupcakes?? How clever you may say…well…they thought so! LOL!!

Ingredients:

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
whole box of Cupcake Pebbles

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add  cereal. Stir until well coated.
3. Coat muffin tins with cooking spray and put cereal marshmallow mixture in muffin cups.  After cooled decorate as you would cupcakes.

Spinach-Mushroom Quesadilla

My husband and I have a favorite Mexican restaurant that we frequent at least once a week it called Torero's. They are the best people and the best food in town hands down! I can’t tell you what my favorite there is I LOVE IT ALL!!! Especially the margaritas and fried cheesecake! They don’t even hand us a menu and we have our usual booth and they always know what we want to order. How AWESOME is that! Anyways…yes I was dreaming of margaritas and lost my train of thought. When I want something light I order their Baja Quesadilla (spinach, shrimp, mushrooms, cheese) it is PERFECT! Well, the other evening I was craving spinach, mushrooms, and shrimp. We live out in the county so when your home your home no quick drive to the city. I found a recipe for spinach-mushroom quesadilla in my inbox courtesy of Martha Stewart.   It tasted great but I will leave the quesadilla making to Torero's

Ingredients

Serves 4

2 tablespoons canola oil

2 medium red onions, thinly sliced

8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced

6 ounces (about 8 cups) prewashed spinach, shredded

Coarse salt and ground pepper

8 flour tortillas (8-inch)

8 ounces (2 cups) pepper Jack cheese, shredded

Directions

1.Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.

2.Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.

3.Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.

4.Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

From Everyday Food, March 2004
 
**If you are ever in the area don't miss Torero's Fine Mexican Food located 2088 Lowe's Dr Clarksville, TN 37040

Bourbon Chicken

I know I’m a little late posting this but we had a Mardi Gras party last month and it was an absolute blast. I have been to New Orleans a few times and there is always a party to be had. I wanted to make something different other than your traditional red beans and rice and dirty rice, my favorite. I came across Woman’s World magazine while I was waiting in line at the grocery store and they had a Mardi Gras dinner menu. Perfect!!! The chicken was so tender and juicy my mouth is watering just thinking about it.

Ingredients:

1-1/4cups bourbon whisky

1 cup packed light brown sugar

4 cloves garlic, minced

1/2 cup salt

1 roasting chicken, 6-7lbs

4 onions, cut into 8 wedges each

2 heads garlic, top 1/3 cut off

1 TBSP olive oil

1 tsp. dried majoram ( I used oregano)

1/4 tsp. pepper

1/2 cup apple jelly

Directions:

• 
  
  In large, deep pot, combine 1 qt. water with 1 cup whisky, sugar, minced garlic and salt.  Add chicken to mixture.  Cover; refrigerate at least 4 hours or up to 8 hours.
• 
  
  Preheat oven to 350 degrees F.  In a large roasting pan, toss together onions, garlic heads,oil and 1/4 tsp. marjoram and 1/8tsp pepper. Push mixture to sides of pan.
• 
  
  Drain chicken, discarding marinade.  Pat chicken dry with paper towels.  Place in center of roasting pan so that it is surrounded by onion mixture.  Sprinkle chicken with remaining 3/4tsp majoram and 1/8tsp pepper.  Roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F, about 1 hour, 40 minutes.
• 
  
  Meanwhile, in small ot over medium-high heat, bring apple jelly and remaining 1/4 cup whisky to boil.  Reduce heat to medium low; simmer until thickened and reduced to 1/3 cup, about 10 minutes.  Brush glaze over chicken during last 10 minutes of cooking time. 

Happy Mardi Gras!