Saturday, July 26, 2014

Krispie Treat Flip Flops

We are going to pretend that we're at the beach today and my mini waterfall  that's in the background, is a gorgeous waterfall in Hawaii!  I've gathered some shells and driftwood on my beach towel and we can share some tea as we dream!  

 My tea is being served in my turquoise Fiesta Ware mug, which goes perfectly with my beach towel.

This recipe is adapted from Betty Crocker's Fruity Flip Flops, which can be found here. The folks at Betty Crocker used Cheerios as their base.  I happened to have Rice Krispies cereal on hand and used that instead.  They also used white frosting to ice around the edge of the flip flop, but I didn't have any and thought that the bars were sticky enough to dip the edges into the sprinkles.  One of my granddaughter's and I had so much fun putting this recipe together!  I hope you try this recipe out this summer!

3 tablespoons butter
1 bag (10 oz) miniature marshmallows
5 cups Toasted Rice cereal (such as Rice Krispies)
3 rolls  Fruit Roll-Ups chewy fruit flavored snacks (any variety)
2 pouches Fruit Gushers fruit flavored snacks (any variety), or use M&M's, fruit snacks, etc.
colored candy sprinkles

Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwaveable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.

Immediately stir in cereal until evenly coated. Press mixture evenly in pan with greased hands. Cool 15 minutes.

Cut into 4 rows by 3 rows to make 12 rectangles. Shape rectangles into flip-flop shapes, making 6 pairs total. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut the fruit flavored snacks into 4 strips—each 4 ¾ in long. Fold each strip in half lengthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps.

Put the candy sprinkles in a shallow bowl or pie plate and immediately press candy sprinkles around the edge.  This can be done by dipping the edges in the sprinkles.   Place 1 Fruit Gushers fruit flavored snack at tip of each V shape, or use any small candy.  A dab of frosting would be helpful here, but we didn't use any.

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Monday, July 21, 2014

Artichoke Frittata

 Breakfast is served out on the patio today.  I'm having an artichoke frittata, fresh berries, and a pot of tea.  The purple oxalis (shamrock) plant does so well in my giant teacup planter. 

 My Mom gave me the teapot and I received the teacup from the very first teacup exchange that I participated in.

I first tasted this frittata years ago when a friend made it for dinner.  It's a nice recipe to have for breakfast, brunch, lunch or dinner.  I found the recipe on, but adapted it slightly.  Since I eat an egg every morning, I thought this  would be nice to reheat during the week.  The original recipe called for a pound of cheese and I thought that was a little excessive. One half pound (2 cups grated) seemed perfect to me.  

2 (12 oz.) jars marinated artichoke hearts, reserving 3 T. of the marinade
1 bunch green onions, chopped
9 eggs, beaten
2 cups grated cheese (I used a Mexican blend, but sharp cheddar would be good)
10 saltine crackers, crumbled
1 T. dried parsley flakes
2 cloves garlic, minced
1-2 dashes of hot sauce (I used Sriracha because my son loves it and he'll probably add more!)
salt and pepper to taste


  1. Preheat oven to 325 degree.
  2. Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes, add the garlic and cook about 30 seconds.
  3. Stir the cooked green onions/garlic, eggs,  cheese, saltine crackers, parsley, hot sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch  greased baking dish.
  4. Bake in the preheated oven until center is puffy and no longer moist, about 30-35 minutes; cool slightly before cutting into squares.
NOTE:  The next time I make this, I'll bake it in a pie dish. 

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 Thank you for your visit!  xo

Monday, July 14, 2014

Strawberry Brownie Shortcake

 Won't you join me for some Berry Zinger tea and a strawberry brownie shortcake?  It is hot here in Texas, and you can choose your tea iced, if you'd like.

I'm using a favorite teacup that was gifted to me from a dear friend.  The poppy design looks pretty with the strawberries, don't you think?

This recipe comes from Duncan Hines and I opted to make individual brownies in muffin pans, instead of the round cake pans.  Make sure to use a baking spray that has the flour and oil in it to coat the muffin pans, if you decide to make the individual ones.  If you have a crowd, the large one would be perfect.  Another idea would be to make a trifle and just crumble the brownies,  and alternate with the filling and strawberries. 

  • 1 package of brownies for a 9x13" pan
  • 1 (3.5 oz.) package vanilla instant pudding and pie filling (I used  a box of sugar-free)
  • 1½ cups milk
  • 2 cups frozen non-dairy whipped topping
  • 1 quart fresh strawberries
  1. Preheat oven to 350 degrees. Grease bottom and sides of two 9" round cake pans.
  2. Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans.
  3. Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely. (My brownies in the muffin pans baked in about 22 minutes)
  4. Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.
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Thank you for your visit!  xo

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