Reese's Peanut Butter Cup Rice Krispies Treats

 My husband is a sucker for Rice Krispies Treats, but I mean who isn't, right?  My friend made this recipe one day and shared some with us.  The original recipe said to add the peanut butter cups to the rice krispie mixture and then roll them into little balls, but who has time for that?  My friend is clever and thought just to dump it in a 9x13 and voila!  I like to sprinkle the chopped peanut butter cups on top so you know what you are in for, the most chocolaty, peanut butter, yumminess! 

Reese's Peanut Butter Rice Krispies Treats 

1 Cup Sugar

1 Cup Corn Syrup

1 1/3 Creamy Peanut Butter

4 1/4 Cup Rice Krispies

1 Pinch of Salt

6 Reese's Peanut Butter Cups, chopped (I might have added more, but I can't remember)

1/2 cup Chocolate Chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.Remove from heat.

Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Pour mixture into a lightly greased 9x13 pan. Add chopped Reese's peanut cups to the top and press slightly.  Wait to cool and cut into squares.

Recipe adapted from Six Sisters Stuff

Chicken Enchilada Casserole

I love Mexican food!  But the extent of my Mexican Cuisine making skills are just regular beef tacos.  I have an old chicken enchilada recipe that I have made quit a bit and it is alright.  I use flour tortillas when making that recipe, because I am not a big fan of yellow corn tortillas (texture issue!).  But when I use flour tortillas they get so soggy!  So when I found this recipe it was answer to my tortilla problem!  First of all it is super easy to make, you just dump it all in a pan.  No rolling, cracking tortillas with filling oozing out.  The chips on the bottom actually stay pretty crisp and even the next day for leftovers were not to bad.  

 Chicken Enchilada Casserole

Ingredients:
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated

Directions:
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9x13" baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8.

Recipe adapted from Six Sisters Stuff

April's Flexi Clip of the Month

Shop Here