Monday, June 8, 2009

Ashley's Bountiful Brownies

1 box of Brownie mix
Rice Crispies
1 bag of Chocolate Chips. ( I like milk chocolate chips)
Peanut Butter
1 Large jar of Marshmellow Cream

Step 1:
Make brownies according to packaging. I usually get the 9x13 pan size box. Any brownie mix will do. After the brownies bake let them cool.

Step 2:
Smear marshmellow cream all over the brownies. I find that if you heat the marshmellow cream up a little it makes smoothing it all over easier.

Step 3:
Melt 1 bag of chocolate chips. After the chips are melted, add enough rice crispies so that they are well coated, and there isn't excess chocolate. Or add enough rice crispies to cover the pan size you are using. At this point you can leave as is, or you can add a scoop of peanut butter to taste.

Step 4:
Put in fridge at least 1 hour before serving. You don't want to serve these babies warm.

Some drizzle caramel over the top before serving. You can add hot fudge, or any other toppings you would like.

Just make sure you put them in the fridge before you serve them. The marshmellow creme will melt and cause your topping to run off the brownie. That makes them not so bountiful!

Frog Eye Salad

1 box Acini Di Peppi pasta. Bring to boil, cook for 10 minutes, drain and cool.

1 cup sugar
2 eggs
1 1/2 cups pineapple juice

Mix sugar, eggs and pineapple juice together in a saucepan. Bring to a boil over medium heat, stirring very frequently, until thick. Cool and mix together with the pasta. Refrigerate for a few hours or over night.

Remove from the fridge and add:
1 can tidbit pineapple
2 cans mandarin oranges
1 17 oz. container of Cool Whip
10 oz. package of mini marshmallows

Mix gently and serve.