RICE KRISPIE TURKEY
This year I am doing an 'animal' theme for my Wednesday night cooking activities. I thought this would be perfect for fall.
Provided by Pamela
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Follow the Rice Krispies Treats recipe on the cereal box.
- Drop heaping spoonfuls of the mixture onto waxed paper and let them sit until they're cool enough to handle.
- For each turkey body, create a ball the size of a fist. The heads should be about the size of golf balls. Stick the heads to the bodies. (Coat your hands with butter or cooking spray if the mixture gets too sticky.).
- To make feathers, thread licorice onto the skewers or toothpicks. Poke about six into the back of each turkey.
- Use the melted chocolate chips as "glue" by pouring the melted chocolate into a ziploc bag and snipping a tiny hole in one corner. Use this to attach the following items: for eyes, use the marshmallows with chocolate for pupils; for the beak and feet, use candy corn; for the wattle under the bird's neck, use licorice. Makes about six to eight turkeys.
Nutrition Facts : Calories 443.9, Fat 14.5, SaturatedFat 8.7, Cholesterol 15.3, Sodium 248.7, Carbohydrate 80.2, Fiber 1.9, Sugar 45.1, Protein 4
CRISPY TREAT TURKEY
We took a classic crispy rice treat recipe and sculpted it into a festive Thanksgiving shape that is sure to impress any crowd. Dust your "turkey" with cinnamon sugar and serve with candy "stuffing" for the perfect party dessert. Look at the photo to help guide you through the molding and shaping process.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
- Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
- Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
- Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
- Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.
WORLD'S BEST RICE KRISPIES® TREATS
Literally the best Rice Krispies® treats you have ever tasted due to a secret ingredient--sweetened condensed milk. You're welcome. Leftovers (there won't be any) can be placed in an airtight container on the counter for up to 3 days.
Provided by Jessie Sheehan
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Grease an 8x8x2-inch pan with cooking spray.
- Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
- Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
- Let set up on the counter for at least 1 hour. Cut into 16 squares.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 31.5 g, Cholesterol 18.5 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 249.2 mg, Sugar 18.1 g
CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)
With this copycat Nobu recipe, you don't need to visit the acclaimed Japanese restaurant to get your hands on this trendy, tasty appetizer. Crispy fried rice bites are piled high with rich spicy tuna, creamy avocado, and kick of hot chili sauce for a vibrant and crave-worthy bite. This light, yet decadent, dish has a gorgeous presentation and delicious combination of flavors that will make you feel like a gourmet chef in your very own kitchen.
Provided by Annie Campbell
Categories Sushi
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
- Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
- Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
- To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 14.2 g, Cholesterol 18.3 mg, Fat 15.5 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 215.8 mg
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- Cover the cup with foil and make sure the non-stick side is up on that as well. Spray it well with cooking spray.
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- Line a baking sheet with parchment paper, and lightly grease with cooking spray; set aside. Melt butter in a Dutch oven over medium. Set aside 4 marshmallows for garnish; add remaining marshmallows to melted butter, and cook, stirring constantly, until almost completely melted, about 2 minutes. Add peanut butter and vanilla to marshmallow mixture, and cook, stirring constantly, until completely melted and thoroughly combined, about 1 minute. Add rice cereal, and stir constantly with a wooden spoon that has been sprayed with cooking spray until mixture is thoroughly combined. Remove from heat.
- Coat your hands with cooking spray to prevent mixture from sticking. Set aside about one-fourth of the cereal mixture for the “wings” and “drumsticks.” Shape remaining mixture into a teardrop-shaped “body” about 8 inches across at the wide end and about 12 inches long, and place on prepared baking sheet. Using your hands, create a 4-inch-deep cavity at the narrow end of the teardrop shape. (Do not hollow out the entire body.)
- Shape reserved cereal mixture into 2 wings and 2 drumsticks, and place on parchment paper with turkey body (do not attach). Lightly coat a large piece of aluminum foil with cooking spray; gently cover turkey with aluminum foil (coated side down), and chill 1 to 2 hours.
- Transfer turkey body to a serving platter. Attach wings and drumsticks with wooden picks. Fill cavity with candy corn, and sprinkle candy corn around turkey. Attach reserved marshmallows to tips of drumsticks to resemble drumstick bones.
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