Kentucky Krispies Recipes
RICE KRISPIE CAKES
Make and share this Rice Krispie Cakes recipe from Food.com.
Provided by Jo Connolly
Categories Lunch/Snacks
Time 3m
Yield 12 Rice Krispie Cakes, 12 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate into squares and put in a microwavable bowl.
- Heat the chocolate until it has all melted 1 min or 45 seconds, depending on the microwave.
- Mix the Rice Krispies into the chocolate, stirring until Krispies are covered.
- Using a teaspoon spoon the mixture into cake cases.
- Top with sprinkles, or you could break up a Flake for decoration or for Easter use Mini Eggs.
- Leave to set.
Nutrition Facts : Calories 80.2, Fat 7.4, SaturatedFat 4.6, Sodium 16.7, Carbohydrate 6.2, Fiber 2.4, Sugar 0.3, Protein 2
KENTUCKY KRISPIES
Steps:
- combine cheese and butter in large bowl and mix well. stir in flour, salt and red pepper. Add cereal and mix thoroughly. drop by teaspoonfuls, 1 inch apart, onto an uncoated cookie sheet. flatten slightly using a fork. bake 350 degrees for 12 minutes. dough may be refrigerated up to 10 days before baking.
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Occupation Cookbook Author And PhotographerPublished 2019-08-22Estimated Reading Time 6 mins
- Kentucky Derby Pie. This great Kentucky Derby pie is rich and deliciously decadent. The famed is a delicious combination of chocolate chips and walnuts in a sweet, buttery filling.
- The Mint Julep. The mint julep is a time-honored sweetened Kentucky cocktail traditionally served at the Kentucky Derby, which runs annually on the first Saturday in May.
- Kentucky Benedictine Spread or Dip. Benedictine is another famous dish from Louisville, Kentucky. The spread—or dip—was created by Jennie Benedict, a caterer and household editor for the Louisville Courier-Journal.
- Southern Wilted Lettuce (Kilt Lettuce) This "kilt" (or killed) lettuce salad will bring back fond childhood memories to people who grew up in the Appalachian region of Kentucky.
- Kentucky Bread Pudding With Bourbon Sauce. This fabulous bread pudding was shared by the Beaumont Inn of Harrodsburg, Kentucky. According to Nick Sundberg, the inn's chef at the time, the bread pudding was a favorite at Sunday brunch.
- Bourbon Balls. Whiskey is made all over the world, but 95 percent of the world's bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts.
- Owensboro Mutton Barbecue. Head to the Western Kentucky city of Owensboro for their unique mutton barbecue. The Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Q are two of the oldest barbecue restaurants in Owensboro, and they both offer mutton, beef, pork, and chicken.
- Burgoo. There doesn't seem to be a definitive answer to how this stew came to be called "burgoo." Some say it might come from the French, as in bourguignon, while others claim it is named after an oatmeal porridge which was eaten by British sailors as early as 1700.
- The Hot Brown Sandwich. Create in 1926, the hot brown sandwich has long been a Kentucky tradition. The sandwich was invented by Fred K. Schmidt, a chef at Louisville's Brown Hotel.
- Kentucky Butter Cake. The Kentucky butter cake is so moist and rich that it needs no other embellishments. The rich buttermilk pound cake bakes in a Bundt or tube cake pan.
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- Chow-Chow. WHERE: Bubby’s BBQ; Corbin, Kentucky. Chow-chow is unlikely to be the same dish in two different homes across Kentucky, but you can usually count on a base of cabbage and onion.
- Moonshine. WHERE: Kentucky Mist Moonshine; Whitesburg, Kentucky. In its purest form, moonshine is clear whiskey and it’s completely legal today. In the past, moonshine referred to any illegally-made, high-proof spirit, and that’s when the romance of the Kentucky moonshiner was born.
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- Peach Cobbler & Strawberry Lemonade. WHERE: Tom’s Smokin’ Barbecue; Henderson, Kentucky. These may not be the rarest of offerings in Kentucky’s culinary arsenal, but served together they’re almost as Kentucky as bourbon and horses, and no must-list would be complete without them.
- Beer Cheese. WHERE: Hall’s on the River; Winchester, Kentucky. Gaining popularity throughout the US, beer cheese is said to have originated in Kentucky, where it’s taken quite seriously and disagreements over the original recipe and its whereabouts abound.
- Spoonbread. WHERE: Boone Tavern; Berea, Kentucky. If cornbread and bread pudding had a food baby, it would be spoonbread (sometimes written in two words as “spoon bread”).
- Bibb Salad with Benedictine Dressing. WHERE: Isaac’s Café at Bernheim Arboretum; Clermont, Kentucky. Best grown in Kentucky’s limestone-rich soil (which explains why it’s also called “limestone lettuce”) Bibb lettuce is light and slightly sweet.
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