Thursday, October 30, 2014

Krispie Rice Cereal Ghost Pops

A childhood favourite can be easily transformed into a delicious Halloween treat.

Two days until Halloween and we've officially scared the neighbour. She came to the door to fetch her daughter and one of our decorations swung in the wind and scared her to death. She went home and called me instead, LOL. I'm hoping the trick-or-treaters aren't too scared to come to the door!

The kids are having Halloween parties at school on Friday. Though I'd love to send some of these cute little guys with them, I've decided to go the healthy route and send fruit. After Mr.B's teacher being so happy about fruit last year, I decided it's probably a good option. I made these cute Rice Krispie Pops for the Monster High Party, Queenie and I hosted earlier this month. They were quick easy and oh so cute. These would be a great treat to send to school, or even for an impromptu Halloween party, on Friday night.

Krispie Rice Cereal Ghost Pops

One batch of Rice Krispie Squares (recipe below)
1 1/2 C white melting chocolate
candy eye balls
Black Wilton Sparkle Gel

Cut the Rice Krispie Treats into two inch wide rectangles. Insert a lollipop stick into the center, and set aside.

In a large coffee mug, melt the chocolate, in the microwave; using 30 second intervals.

Dip 2/3 of the pop in the melted chocolate, gently shaking off any excess. Place on a parchment lined baking tray. Quickly place the candy eyeballs; two per ghost. Repeat with remaining pops. Place in the freezer to set.

Once chocolate is set, draw a spooky mouth, using the black sparkle gel.

Rice Krispies Treats

3 Tbs butter
1 pkg (10 oz) large marshmallows (about 40)
4 C miniature marshmallows
1 tsp vanilla
6 cups Kellogg's® Rice Krispies® cereal

In a large saucepan melt the butter. Add in the marshmallows and stir until melted. Add in the vanilla and remove from heat.

Add Kellogg's® Rice Krispies® cereal and stir to coat completely.

Using buttered hands, press the mixture into a buttered 13x9 inch baking dish. Let cool to room temperature before cutting.

Monday, October 27, 2014

Simple Supper Tuesday #85

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party

Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page

Recipe with the MOST CLICKS

Corned Beef and Cabbage Soup- A Day in the Life on the Farm

Recipes that CAUGHT MY EYE

Jack-o-Lantern Stuffed Peppers- Sumptuous Spoonfuls

Halloween Kitty S'mores Trifle- a Worthey read

Seafood Chowder- The McCallum's Shamrock Patch

Slow Cooker Creamy Tomato Basil Soup w Tortellini- LeMoine Family Kitchen

Slimy Monster Cupcakes- Homemaking Hacks


 photo SimpleSupperTuesday

The Party Rules
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Gluten Free Energy Bars~ Secret Recipe Club

These deliciously sweet, chewy and crunchy energy bars, are way better than store bought.

Hun... What's for Dinner? Gluten Free Energy Bars~ Secret Recipe Club

It's time for this month's Secret Recipe Club reveal! Wait, What?!? Didn't I just post a SRC recipe a few week's ago? I sure did, but this time, I volunteered to fill in for a blogger, at the last minute. This time I was asked to make a recipe from Bean's blog; Without Adornment. Bean graduated from University with a degree in Chemical Engineering and she enjoys cooking/baking and photography. Her blog is full of gorgeous photos, from her travels and delicious recipes.

Secret Recipe Club

When I went over to check out Bean's blog, at first I was a little worried. This blog is full of delicious Gluten Free, and sometimes other allergen free recipes. So, I wasn't sure I'd be able to find something I could make with what I had in my kitchen. I was gladly surprised though, when browsing the recipes, to find many naturally gluten free recipes, that anyone could make. I knew any baked good would be difficult, since I couldn't get to the store for gluten free flours. So I quickly chose a few recipes like Gluten and Dairy Free Banana Muffins, Chickpea Salad, Grilled Ginger Beets with Goat Cheese and Sauteed Beet Greens and these Energy Bars

Since I was pressed on time and natural light (curse you fall and winter!), I decided to go with the Energy Bars, since they seemed like the quickest to make. I did change a few of the ingredients, like using peanut butter, rather than almond butter and using oats. I added in nuts we enjoy and that I had on hand and added in chocolate, because well I've been craving chocolate for a few days now and trying to be good, LOL. These energy bars were so easy to put together and I let them chill while I folded a load of laundry. They are chewy, with delicious crunchy nuts scattered throughout. The chocolate makes them a little more indulgent. The kids flipped over these and I think I will try to make a peanut/tree nut free version using sun butter, and sunflower seeds, and pepitas, so that the kids could bring some to school.

Hun... What's for Dinner? Gluten Free Energy Bars~ Secret Recipe Club

Gluten Free Energy Bars
adapted from Without Adornment 

1/3 C honey
2 Tbs dark brown sugar
1/3 C creamy peanut butter
1/4 C roasted salted cashews, chopped
1/4 C walnuts, chopped
1/4 C raisins
2 C quick cooking Gluten Free oats
2 Tbs ground flax seeds
1/3 C semi sweet chocolate chips

Line an 8x8 inch baking pan with parchment paper. 

In a small sauce pot, bring the honey and sugar to a boil. Boil until sugar is dissolved; about 30 seconds to 1 minute.

Measure out the peanut butter, into a mixing bowl. To the bowl add the hot honey and whisk until smooth. Add the oats, ground flax seeds, nuts and raisins, mixing well to combine. Let cool slightly before adding in the chocolate chips. 

Pour into the parchment lined baking dish and press down evenly. Place in the freezer for 15 minutes to set, before cutting. 

This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo
Melt in Your Mouth Monday
Motivation Monday


Sunday, October 26, 2014

What's for Eats? October 26, 2014

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!

Image courtesy of basketman at

Happy Sunday! Only 5 days until Halloween and the kids are beyond excited!! I on the other hand am tired. Not sure if it's hibernation instincts kicking in, but now that the colder weather has come, I just seem drained of energy. I did feel energized enough to bring the kids to a local pumpkin patch. Queenie had won two tickets, in a colouring contest at our dentist office, but the past few weekends have called for rain. We left early Saturday morning and had a quick breakfast at our favourite coffee shop. It called for rain after noon, so we arrived at the pumpkin patch soon after it opened. We enjoyed feeding the animals, the hay maze, corn maze and bouncy obstacle course. Before lunch we caught an awesome magic show, then took a wagon ride to the pumpkin patch. Things were pretty well picked over, so we just picked little pumpkins with plans of grabbing some bigger ones at the grocery store this week.

Happy Halloween!!

Hubby has 4 days off this week, so we are very excited. He and I are hoping to go out for dinner one night. Date night doesn't come often enough, LOL. He'll be here Halloween night, so we can take turns with the kids, trick or treating. I usually start off, then Queenie and I come home while Mr.B and hubby go on further. Here is what I have on the menu for this week

I'm sharing my meal plan over at