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Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017
Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017
These pumpkin spice caramel rice krispies are one of my favorite Fall snacks. They are so gooey and have a hint of pumpkin spice that isn’t overwhelming but gives just enough flavor to make you feel like you’re cozied up with a blanket watching the leaves fall outside! (Or in my case, wishing you were watching the leaves fall!) So here’s what you need:
5 tablespoons of butter
1 and 1/2 teaspoons of pumpkin spice seasoning
2 (10 ounce) bags of mini marshmallows
1 teaspoon vanilla extract
1 tablespoon of milk
1 (11 ounce) bag of caramel squares
1 tablespoon of milk
6 cups of rice cereal
First thing you are going to is get out a large pot and melt your butter and pumpkin spice seasoning together over low heat.
When your butter is melted, stir in the vanilla extract and 1 full bag of the marshmallows andhalf of the second bag.
While the marshmallows are melting you can go ahead and unwrap and melt your caramel squares. (Make sure you stir your marshmallows every couple of minutes while they are melting).
Just throw the caramels in a bowl and heat them in the microwave for 30 seconds at a time, stirring in-between each interval, until they are smooth and melted. Then whisk in 1 tablespoon of milk.
Ok, once your marshmallows in the pot are melted, add in the last of the marshmallows and the tablespoon of milk and stir just until they are coated. I don’t like to melt the last batch because I like to have some marshmallow bits poking through.
After you stirred in the milk and the marshmallows, add in your rice cereal. and stir to combine. So sticky!!
Once that’s all combined, spray your pan with non-stick spray or coat it in butter and add HALF of the mixture to your pan and flatten it out. Here’s a little tip to help you flatten it and keep your sanity: spray a piece of parchment paper with non-stick spray and then lay it (sprayed side down) on the pan over the rice krispies, and use that to press them flat. Just make sure you don’t smash them down too hard or your treats will be really hard.
After you’ve flattened your first layer, pour all of the melted caramel and spread it evenly over the top.
Now you can add your final layer of the rice krispie mixture and using the same piece of parchment paper, flatten them out over the caramel.
Let them cool to room temperature and then slice and serve!!
I love pumpkins, all shapes, sizes, and colors. I think you can put pumpkins out starting in September, all the way through the end of November. This cute idea is made from an old bundt cake pan and a bed-spring coil.
Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
Soak the clean seeds in a bowl full of water for ½ hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect pumpkins seeds crunch insuring the insides are cooked.
Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry's Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!
Making your own pumpkin seeds is really easy, but there are two steps that are most important:
#1. Clean your pumpkin seeds well: You really want to wash them well and discard of any and all pumpkin fibers. Over the years, I’ve had a time or two when I didn’t clean the seeds well enough and they really don’t turn out as well. So, grab your colander and clean them…and then clean them again.
#2. Keep a watch on them when they are baking: I’m really bad at getting sidetracked, so I set my kitchen timer for 10 minutes. This way, it will alert me and I can go in and move the pumpkin seeds around on the baking sheet. I repeat this every 10 minutes until they are done. I’m very serious about using the timer — there has been times when I didn’t do it and sure enough, I let them burn.
INGREDIENTS 1 can Grands Biscuits (8 ct) 1/4 cup Grated Parmesan 4 oz Shredded Cheddar 4 tbsp melted Butter 1 tbsp minced Garlic 1 tsp Basil 1/2 tsp Oregano 1/2 tsp Onion Powder
DIRECTIONS Grease loaf pan and set set aside. Preheat oven to 350. Open biscuits and cut each in half (making 2 thinner circles). Add garlic,onion powder, basil and oregano to melted butter. Mix well. Brush each side of biscuit with butter mixture. Sprinkle top with Parmesan and Cheddar. Repeat with each biscuit placing on top of last. Transfer biscuits to loaf pan. Bake for 30 minutes. Check periodically and if tops are getting brown, tent with aluminum foil for remaining time
Combine oats and milk in a small saucepan over medium heat.
Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin puree, cinnamon and nutmeg until heated through, about 1 minute.
Serve immediately, garnished with pecans and maple syrup, if desired.
Butter Pecan Brittle Recipe (makes about 20 large pieces)
Here is what you need:
1/2 stick unsalted butter
3 cups of pecans
1 cup granulated sugar
1 cup light corn syrup
1/2 cup water
2 teaspoons baking soda
1 Tablespoon pure vanilla extract
Sea Salt for sprinkling
Preheat oven to 350 degrees F. Line 1 baking sheet with parchment
paper. Spread pecans on baking sheet lined with parchment and toast in
oven for 5-7 minutes, stirring occasionally, until the pecans are
fragrant and snap when broken. Set aside.
Combine sugar, corn syrup, and water in large saucepan over medium
heat, stirring occasionally until the sugar is dissolved and the mixture
is clear. This may take 10 minutes or more.
Put a candy thermometer in the pan, increase the heat to medium-high
and cook without stirring until the mixture reaches 230 degrees F on the
candy thermometer. Once this happens, add the butter and toasted
pecans. Stir the mixture constantly until it reaches 305 degrees F. It
will bubble and be incredibly hot, so be careful. When it reaches the
desired temperature, it should be caramel colored and fragrant. This
process will take time.
Remove from heat and stir in baking soda and vanilla. The mixture
will bubble, so it is again important to use caution. If the mixture
hardens too quickly, put it over either the still warm burner or low
heat until it comes back together.
Once the mixture is fully combined, pour roughly equal amounts on the
lined countertop or baking sheet. Butter the back of a wooden spoon
before using it to spread the mixture as thinly as possible. It is
important to work quickly as the mixture will harden fast, but it does
not have to be perfect. Sprinkle the salt over the brittle. Allow to
cool completely on pans before breaking into pieces. May be stored in an
airtight container for up to one month.
Brian did such nice work on Erin's door! Presented just in time for Burlap and Lace Marketplace. Our vendor spaces are sold out!!! We are looking forward to another successful year and reconnecting with our creative friends who have supported B&L, and look forward to meeting new artisans. That morning we will serve coffee at no charge to everyone; but that's not all....did someone mention French crepes? It's true! These delights are only $3 each while they last! Served from 9-11. Refreshing shaved ice in assorted flavors are in the offering beginning at 11:30.
Check out our blog for featured vendors coming soon!
Tell your friends about the Burlap & Lace Marketplace experience on June 25 from 9-3.
We truly are so excited about the vendors that have committed to join us this year for our 5th annual Burlap and Lace Marketplace. We have some jewelry makers, antique/vintage takers, oils and sweet sweet smells - maybe a few things for your 4-legged buddy too. So spend the morning, afternoon or all day lingering with us. Bring your best buddy or maybe catch up with someone you haven't seen in awhile.
Creamy mayonnaise and
Greek yogurt dressing tossed with Ditalini shaped pasta, crispy chopped
bacon, shredded green lettuce, diced tomatoes, cheddar cheese and red
pepper flakes. Serve for summer barbecues, holidays, potlucks and as a
Author: Jessica Knott
Recipe type: Appetizer
16 ounces Ditalini shaped pasta
2 tablespoons olive oil, divided
12 slices bacon, chopped
1½ cups diced tomatoes
2 - 3 cups chopped green lettuce
1 cup mayonnaise
¼ cup plain Greek yogurt
1 - ½ cups sharp cheddar cheese, shredded
½ teaspoon red pepper flakes, optional
a medium pot over medium high heat, cook 16 ounces of pasta according
to directions. Meanwhile, cook bacon in skillet over stove top then chop
once cooled. Drain pasta and toss with 1 tablespoon olive oil; set
aside. Chop lettuce and tomatoes. In a large bowl, combine mayonnaise,
Greek yogurt and pasta noodles then toss everything together until
coated. Stir in lettuce, chopped bacon, tomatoes, red pepper flakes and
cheddar cheese. Refrigerate until ready to serve.