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I love Rice Krispy Treats. And I have found a recipe that combines rice krispy treats with another favorite of mine, Nutella!

I found the original recipe here but I cut it in half to avoid over-eating

Ultimate Rice Krispy Treats

• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup of peanut butter
• 1/4 cup of Nutella
• 2 3/4  cups rice cereal
• 1/2 cup chocolate chips
• 1/2 butterscotch-flavored chips

1. Mix sugar and corn syrup in a medium sauce pan. Stir over medium heat until bubbly.
2. Remove from heat and add Nutella and peanut butter. Mix completely.
3. Add rice cereal.
4. Press into a 8X8 greased pan.
5. Heat the chips in the microwave in 30 second increments on 50% power. Spread over the treats.

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If you love take out food but not the high price, here’s a great recipe for you. You can make this dinner in less than 45 minutes. It’s healthier and cheaper than the take out versions.

I wrote this dinner recipe for Social Moms. Click here to check out the recipe for Orange Chicken and Fried Rice.

We all love Girl Scout cookies but I am sure we don’t like to pay $4 a box! So get this free e-book with a bunch of copy cat recipes. What’s your favorite? I love the Samoas!

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I am finally learning how to cook Mexican meals! Something that I have always loved to eat was Picadillo. It has ground beef and vegtables, and you eat it with warm corn tortillas and cream. (I think the cream is a Gringo thing.)

My friend came over to help me make this incredibly simple and frugal dish. My kids loved it and we finished off the leftovers the next day.

Picadillo

• 1 pound ground beef
• about 1/8 piece of a small onion
• 1-2 garlic cloves
• 3 large tomatoes
• 1/2 cup water
• 1 small chipotle* pepper diced
• 1 potato, diced into tiny pieces
• 1 carrot, diced into tiny pieces
• salt to taste

Instructions

1. Put a little bit of oil in a large, heated frying pan (make sure it has a lid). Cook the ground beef.
2. While the meat is cooking, in a blender combine onion, garlic, tomatoes, chipotle pepper and water to make a liquid.
3. When the ground beef is cooked add the liquid mixture by staining it through a colander. This will avoid having chunks in your dinner. If it’s too chunky, blend it a little longer. It’s ok if there is some stuff left in the colander.
4. Season with salt.
5. Bring to a boil and add the potatoes and carrots. ( I have also had this with peas, but we don’t like peas.)
6. Boil for about 10-15 minutes in a covered pan until the potatoes and carrots are tender.

We ate this over white rice and added some Mexican cream on top. Roll up your warm, corn tortilla and use it to help slide your meal onto your fork.

*Chipotle pepper – you can buy this by the can in your local grocery store. It’s usually called chipotle peppers in adobe sauce. It will give it a little kick. Add more or less depending on how much you like spicy food. Store the leftovers in your freezer in a freezer bag. (You could use the left over chipotle to make Chipotle Burritos.)

Is there a Mexican dish you have eaten and would love to re-create? Let me know and I will learn how to make it!

Plan meals and save money! Food on the Table combines the weekly sales from your local grocery store with your family’s food preferences. Your Free membership allows you to plan up to three meals per week. (For more than 3 meals a week and more recipes, you can upgrade to the premium version for a low introductory rate of $5/month.)

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It was pretty cold tonight so I wanted to make something to warm us up! I decided to make chicken & dumplings. I had a friend that would prepare meals for busy families and this was one of her meals she would prepare. I love it and it is really very simple and so flavorful!

Chicken and Dumplings

• 2 ½ cups cooked chicken, shredded
• 5 cups of water
• 2 Tablespoons of chicken bouillon
• 2 carrots peeled and chopped
• 2 stalks of celery chopped
• 3-4 small potatoes cut into bite sized pieces (you could use red or white)

Dumplings

• 2 cups Bisquick
• 2/3-cup milk
• 1 Tablespoon dried parsley

In a stockpot place water, bouillon, carrots, celery and potatoes. Bring to a boil and cook until vegetables begin to get tender (about 10-15 minutes). Add chicken.

Lower heat to medium. Mix together dumpling ingredients and drop by rounded spoonfuls onto top of stew. Cook exactly 10 minutes uncovered. Cover tightly with lid and cook exactly 8 minutes without lifting lid. (If you lift the lid during this time, the steam will escape and your dumplings will be ruined!!!) Remove from heat and serve.

My dumplings soaked up much of the broth tonight, but I think it’s because I cooked it a little longer than I should have cooked it. My kids loved this meal. It is quick and easy to prepare.

Click here for the printable version of the recipe.

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