Scotcheroo Nuggets

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
4 cups rice crispy cereal
1 cup milk chocolate chips
1 cup butterscotch chips

1. In a saucepan over medium heat, pour in the light corn syrup and sugar. Allow to cook, stirring occasionally until clear and the sugar is totally dissolved. Add the peanut butter and stir until smooth.

2. In a large bowl, add the cereal and pour the peanut butter mixture in. Gently fold to combine and set aside to cool for 5-10 minutes.

3. Lay waxed or parchment paper on a cookie sheet and begin rolling the cereal into balls. (I used a cookie scoop and then rolled into a firmer ball.) Set on the cookie sheet to cool entirely. Meanwhile, in a glass measuring cup or bowl, melt the chocolate and butterscotch chips until smooth. (I did 30 second increments in the microwave stirring in between each increment.)

4.  One at a time, drop the balls into the chocolate, and using a fork, roll it around to coat it and then lift it out, tapping the sides gently to allow excess chocolate to run off. Place on the cookie sheet and store in a cool place to allow the chocolate to harden. Store in air tight containers.

From Oh Sweet Basil

Cheesy Leftover Mashed Potato Waffles

2 TBS vegetable oil
1/4 cup buttermilk
2 large eggs
2- 1/2 cups leftover mashed potatoes
3 TBS chopped scallions or green onions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda

optional mix-ins bacon, diced ham etc.
Sour cream and extra green onions or scallions for serving if desired

1.  Preheat the waffle iron.

2.  In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions or green onions and cheese until well combined.




3.  In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined. 



4.  Grease waffle iron with cooking spray.  Scoop 1/2 to 2/3 cup (depending on the size of your waffle maker) of the mixture into the prepared waffle iron, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. (about 5 minutes)

5.  Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.

6.  Serve the potato waffles topped with sour cream and garnished with additional chopped scallions if desired.

*All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

*Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

From Just a Taste

Oreo Rice Krispie Treats

6 cups rice krispy cereal
20 regular Oreos, roughly chopped
5 cups mini marshmallows
3 TBS butter
White Chocolate, for drizzle, optional

1.  Spray a 9x13 inch dish with non stick cooking spray.

2.  In a large bowl, pour rice krispy cereal.  Add chopped Oreos. (I put them in a ziploc bag and crushed them with my hand.  You want varying sizes, chunks to crushed)

3.  In medium saucepan or microwave safe bowl melt the marshmallows and and butter together until smooth.

4.  Pour melted marshmallows over rice krispy Oreo mixture and stir quickly to combine.  When well combined pour into prepared pan and press and flatten.  When cool drizzle with melted white chocolate if desired.   Let set until chocolate has hardened and then cut into bars.

From Chef in Training

Samoa Bundt Cake

For the Brown Sugar Batter:

1 stick of butter, softened  (1/2 cup)

1 cup of dark brown sugar

2 eggs

3/4 cup all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup whole milk

For the Chocolate Batter:

1 cup sugar

1/4 cup oil

1 egg

1 tsp vanilla

1/2 cup milk

3/4 cup + 2 TBS all-purpose flour

1/2 cup + 2 TBS cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup boiling water

For the Frosting :

1 can dulce de leche

1/2 cup confectioners sugar

2 TBS vanilla extract

2 sticks butter, softened  (1 cup)

1/2 tsp salt

1 cup toasted coconut

For the topping:

1-1/2 cups toasted coconut

1/2 cup chocolate chips, melted

1.  To make brown sugar batter:  In a large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one a a time, beating well after each addition

2. In a medium bowl, combine flour, baking powder, baking soda and salt.

3. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.

4. Set batter aside.

5.  To make the chocolate batter: Cream sugar and oil together in a large bowl until light and fluffy. Beat in egg, vanilla, and milk.

6. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.

7. Slowly add flour mixture to butter mixture until well combined. Carefully stir in boiling water.

8. To Make the cake: Preheat oven to 350℉. Grease and flour a bundt pan well. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter. Alternate until both batter bowls are empty.

9. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)

10. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.

11. To Make the frosting: Heat oven to 350℉. Spread coconut on a baking sheet and toast in the oven until desired color is reached about 6 minutes) Set aside.

12. Beat dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour.

13. To Assemble the cake:Frost the cake with dulce de leche frosting.  Using the rest of the coconut press into the sides and top of the frosted cake.

14. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently until smooth.  Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.

from http://betsylife.com/2012/03/07/samoa-bundt-cake/