The Best Homemade Rice Krispies Treats EVER

Ok, I know you are thinking that there is really nothing special about a Rice Krispies Treat, but you just have to give these a try.  I think you might surprise yourself.

The vanilla, the salt, the extra marshmallows (the sprinkles if you want them, because – I mean, sprinkles!)…  I’m telling you, you’ll never go back to that recipe on the back of the marshmallow bag or cereal box again!

The Best Homemade Rice Krispies Treats EVER! | Sweet Anna's

These bars are simple, quick and easy to make, but they pack a little pop and a lot of marshmallowy gooeyness.  Basically, they are bliss.

Make them for your next kiddo-birthday party, or just to spoil your family.  Because we all know…  hiding inside of every responsible adult is a treat-loving little kid!

The Best Rice Krispies Treats EVER

Ingredients

  • 1/4 cup butter
  • 1 large (1lb) bag of miniature marshmallows, divided (about 6 cups + 2 cups)
  • 6 1/2 cups crispy rice cereal
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • colored sprinkles, optional

Instructions

  1. Butter a 9x13” baking pan and set aside.
  2. In a large pot, melt the butter over medium heat. Stir in 6 cups of the marshmallows and melt, stirring often, until they are just smooth. Remove from the heat and stir in the vanilla and salt.
  3. Stir in the crispy rice cereal until well coated and then stir in the remaining 2 cups (or so) of marshmallows and immediately transfer to the buttered baking dish. Press the mixture down gently into an even layer (run your hands under cold water and then use your hands for this to make it easier!).
  4. Sprinkle lightly with sprinkles, if you’d like, and let cool completely before cutting.
  5. *These will store in an airtight container for several days on the counter, if they last more than 5 minutes! Do not freeze.
http://sweetannas.com/2015/04/the-best-homemade-rice-krispies-treats-ever.html

browned butter pasta with roasted root veggies

Browned butter, infused with fresh rosemary and tossed with a whole menagerie of roasted root veggies, pasta (and chicken if you’d like!).  I’m telling you, it just doesn’t get much simpler or much more ‘comfort-food’ than this!

Browned Butter Pasta with Roasted Root Veggies | Sweet Anna's

Our favorite little local farm store sells big grab bags of root veggies for roasting.  It’s so much fun to get a variety of things we might not normally try and everything tastes so great roasted together!

browned butter pasta with roasted root veggies | Sweet Anna's

This last bag had carrots, purple and russet potatoes, red and golden beets and what I think are parsnips.  :o)   I added a big red onion and some garlic cloves and tossed it all in a good dose of garlic infused and regular olive oils, salt & pepper, and a bunch of fresh chopped rosemary.

Let me just tell ya…  from the minute this was put in the oven, the whole house smelled amazing.  (When are they going to invent smell-o-vision anyways?!)

Of course, because I am a pasta addict – I boiled some penne and made a simple browned butter sauce to toss it all together with.  So simple, so easy, and absolutely packed full of flavor.  Serve this with freshly shaved or grated parmesan, if you’ve got some.  We love it with and without!

I’ve made this dish several times now, and it’s always a favorite, no matter how I mix it up.  Sometimes I change up the herbs.  Sometimes I skip the onions.  Sometimes I add some leftover chicken, if I’ve got it on hand.  However you do it, roast up some veggies, cook some pasta, brown some butter and toss it all together and you’ve got an easy crowd-pleasing meal!

browned butter pasta with roasted root veggies

Ingredients

  • 5 lbs, or so, root veggies, variety (carrots, beets, potatoes, parsnips...)
  • 1 large onion
  • 2-3 cloves garlic, smashed or whole
  • 2-3 tablespoons extra virgin olive or melted coconut oil oil
  • salt & pepper
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes, optional
  • freshly shaved parmesan cheese

Directions

Preheat the oven to 400ºF.

Cut all the veggies and onion into similar bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.

Drizzle with oil and salt & pepper to taste. Toss well with your hands to make sure everything is coated.

Place in the oven and roast for 30-45 minutes, until all the veggies are tender and golden. Remove from the oven and set aside.

While the veggies are roasting, boil a large pot of salted water and cook the noodles according to package directions.

While the water is boiling, melt a stick of butter in a large skillet (preferably light colored interior, but not necessary!) over medium heat.

Continue to cook, swirling occasionally until the butter starts to foam and then turn golden. Watch closely at this point, as it can burn easily. As soon as the butter looks nice and golden (here's where the light-colored skillet helps!) and smells very toasty and fragrant, pull it off the heat & stir in the rosemary.

Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!

http://sweetannas.com/2015/04/browned-butter-pasta-with-roasted-root-veggies.html

Easy, Festive 5-Minute Fudge, Easter Style

So, you know when you are trying to cut back on your coffee-intake (for the sake of your thyroid!) and you find a cupboard full of easter candy, because you have a compulsion to buy cute holiday candies just because they’re so darn cute and all of a sudden you just have to make something with those adorable candy eggs or else you will eat the whole bag right now?  (Maybe I should just go have that cup of coffee after all.)

Yeah that.  That made this happen.  Easy, perfectly creamy, 5-minute fudge, topped with chopped up easter colored, candy coated malted eggs.   (Also known as Robin’s Eggs, but you know…)

easy, festive 5-minute fudge | Sweet Anna's

You should probably try this soon.  I’m pretty sure you’ve got these simple ingredients in your cupboard/fridge and if you’re at all like me you’ve got some easter candy that needs a good use.  You can top these with any cute easter candy you want!  M&Ms, peanut butter cups, cadbury creme eggs anyone?!

Of course you could also just make this plain, but seriously…  why would you even do that?  (Oh right, you might be just like my husband, who doesn’t like it when I “contaminate” his fudge!  If that’s you…  go ahead.  I’ll look the other way!)

However you top it, do it soon.  And then eat it warm with a spoon (ok, ok, or let it chill like the rule follower you are!) and make it again for easter!

easy, festive 5-minute fudge | Sweet Anna's

Easy, Festive 5-Minute Fudge, Easter Style

Ingredients

  • 1 2/3 cup sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 1/4 cup mini-marshmallows
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped easter candies

Instructions

  1. In a medium saucepan, stir the sugar, evaporated milk, butter and salt together, melting and stirring occasionally over medium heat until the mixture just comes to a boil. Set a timer for 5 minutes (hence the 5-minute-fudge name!) and boil the mixture, stirring constantly for the 5 minutes.
  2. Turn off the heat and quickly stir in the chocolate chips, marshmallows and vanilla, stirring until the marshmallows have melted and the mixture is smooth.
  3. Spread this mixture into a buttered 8" square baking dish and let sit for about 5 minutes, before sprinkling the easter candies onto the top and pressing down gently.
  4. Let cool completely before cutting into small squares and serving. Store any leftovers in the fridge for up to a week!
http://sweetannas.com/2015/03/easy-festive-5-minute-fudge-easter-style.html