Crazy Rice Krispy Treats

Looking for a sweet treat to satisfy that sweet tooth? I know I have a sweet tooth that NEVER ends. It is hard sometimes to avoid the sweets in my house even if I tried. So, I must give in, however moderation is key as in everything in life.

I try to incorporate good food in food that is not so good, and as most of you know I try to hide veggies and fruit in my kids’ food. Sometimes it works, other times, it’s a big fat NO GO! I knew I couldn’t go wrong with rice krispy treats, no one I know doesn’t like these tasty treats, do you?

I added some secret ingredients to the delectable ingredient list, but shhhhh, no one knows but us!


2 tablespoons butter
1 bag mini marshmallows + a few extra reserved for topping
8 cups rice krispy cereal
2 bananas, mashed
1/2 cup peanut butter (creamy or chunky)
1/2 cup Nutella
1/2 teaspoon vanilla extract
2 tablespoons wheat germ
1 teaspoon chia seeds
1/2 cup dark chocolate chips


  1. Spray a 9×13″ pan with cooking spray. 
  2. Mash 2 bananas and set aside
  3. In a medium bowl combine Nutella and peanut butter, stir until combined, then add banana, vanilla, chia seeds and wheat germ.
  4. Brown butter in a large stock pot, being careful not to burn
  5. Add marshmallows and continuously stir over medium heat until melted.
  6. After melted, add Nutella mixture and stir until well combined.
  7. Add rice krispy cereal and stir until all cereal is coated with the mixture.
  8. Pour 1/2 the cereal mixture into 9×13″ pan, sprinkle 1/2 of the chocolate chips on top, then add the remaining cereal mixture, add the remaining chocolate chips and marshmallows that were reserved.
  9. Chill in refrigerator for 1-2 hours then cut and serve.

This recipe is being linked up over at Foodie Friends Friday, check em out!!


Zucchini Fries

That moment in the day when you’ve realized you haven’t taken anything out for dinner, it’s too late to un-thaw anything…now what? Luckily I have a large zucchini from my mom’s garden on the counter, because I don’t know what I’m going to make with it, but THAT is dinner tonight! 


1 cup fine whole wheat bread crumbs 
1/2 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon red pepper flakes
1 tablespoon poppy seeds
3 tbsp Italian garlic and herb seasoning
2 eggs
1/2 lemon or lime juiced
2 med sized zucchini, washed, sliced into fries


  1. Preheat oven to 350 degrees F. 
  2. In one dish combine whole wheat bread crumbs, panko, parmesan cheese, pepper flakes, poppy seeds, salt/pepper and Italian seasoning. Mix well until all combined.
  3. In a second dish combine 2 beaten eggs and juice of 1/2 a lemon or lime.
  4. Take a cookie sheet and line with foil drizzle olive oil over it.
  5. Take zucchini pieces and dip in egg mixture, then dip in bread crumb mixture.
  6. Place on cookie sheet and continue until all are coated.
  7. Drizzle olive oil over top of zucchini fries and place in oven for 25 minutes turning 1/2 way through or until fork tender. 
  8. Serve hot and dip in Chipotle Ranch Sauce.

My kids and hubs HATE and I mean HATE zucchini. I have tried so many ways to get them to eat it, by disguise by coating it, by any means possible. They won’t have it and some…(clearing throat) hubs, won’t even try it anymore. Ok, it’s either my cooking or he just doesn’t like it. Since I KNOW I am a good cook, I prefer to think the latter of the two 😀

I decided to hurriedly cook these so that my kids wouldn’t see what I was doing.  Chopping, washing, dipping, and coating in a serious hurry. A mess? YES! But I was unseen by the kids, whew! I will trick them into calling these yummy things into veggie fries! Yes, I’m a genius, VEGGIE FRIES!

I get them all cooked and set out nicely on a plate and sit them on the table and continue with the rest of the meal. My younger son, Max comes in and sees the plate and asks, is it dinner time? I say, in a minute. He sees the plate on the table and I hear him mumble…MMMMM. I am thinking ok, I wonder what he thinks these are right?! My daughter comes in and say OH what are these, my first instinct is to say they are fries, ok I go with it..FRIES I reply. WAITING…WAITING….finally, she says can I try 1? I say, sure! She takes a bite and I hear it again…MMMMM. Inside my head I am SO doing the happy dance. She says, these are good, but I don’t think they are fries. I say, well they are veggie fries. She says ok, I like them. Now out of all the kids, her and my other son I mentioned before, Max are the ones that are going to HATE these. So I am feeling really good right about now. I call everyone now to the table, excluding the hubs, he is working. They all try the veggie fries and devour them in nothing flat. I didn’t even have time to get out the dipping sauce. I ask them, so…were the veggie fries good? My oldest son, Chris says ya, I really liked the zucchini. IMMEDIATELY I am like WHA? Wait SSSSHHHHHH! the rest of the table says, MOM, we knew they were zucchini. I guess I’m not nearly as smart as I think I am at concealing  the fact this was zucchini, but I was pretty smart to come up with a recipe that finally was a hit for the picky ones in  my home. Not 1 crumb, not 1 zucchini bite left standing. MISSION ACCOMPLISHED!


Tasty Southwest UFO Pockets

What do you get when you let your kids name your food? A name such as UFO pockets. I had to throw in the Southwest so as not to throw people off thinking I am some kind of alien worshiper or something, no folks, I’m just a mom who let her kids name this dish! 😀  


I am not sure if I am offended my kids think this food is alien like, or flattered that it is so good it is out of this world! I found this recipe from Budget Savvy Diva who has some pretty awesome stuff. I adapted the recipe to fit the likes of my family and tried it first using regular large egg roll wrappers which I will post too, then I had leftover filling and froze it. As I was cleaning out the freezer to my surprise I found it and this is how UFO’s were born!


Getting the kids to LIKE spicy flavor that is next on my list of things to do. I mean chipotle is like the new ketchup of this decade. I simply want it in everything. I sometimes tend to go overboard not realizing my kids are…well KIDS! My chipotle ranch this time around is much more tailored to their liking than my own.


There is just something about a nice ICY cold beer that goes sooooo good with southwest food. I froze my Corona and sipped as I fried 😀 I am confident you don’t need the recipe for that!




1/2 lb. ground turkey meat, cooked and cooled
1 can corn, drained and rinsed
1-15 oz can black beans, drained and rinsed
1-9 oz package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 package of egg roll or wonton wrappers (I used the round ones for the UFO effect)

1 small bowl of water for sealing the edges
oil for deep frying


  1. Preheat oil to get ready for frying. Temperature should be around 350 degrees.
  2. In a large bowl mix all the egg roll ingredients together (except the egg roll wrappers).
  3. Place two round wrappers side by side on your work surface, place 2 teaspoons of filling on each wrap.
  4. Seal the edge all around using the water and your fingers. Place another wrap on top of the wrap you put the filling in and press to seal. I used a fork to ensure they were set. Continue until all filling is gone. I set them on a baking sheet and sprayed them with a little cooking spray so they didn’t stick.
  5. Depending on the size of your pan or deep fryer place about 4 UFO’s into the oil and cook.
  6. Takes about 5 minutes at the most, you will see them brown up and you know they are done.
  7. Place on paper towel of paper bag to drain the oil and salt the outside.
  8. Serve with Chipotle Ranch Sauce, avocado and lime wedges

Chipotle Ranch Sauce

Chipotle, Chipotle, Chipotle, do I have your attention? Ok, good! chipotle is my new favorite ingredient along with garlic. I try to add it to anything I can without my kids getting too angry. Here is my recipe…


1 8 oz. canning jar with lid
1/3 cup low fat mayonnaise, no one will notice
1/2 cup low fat milk 2% or low fat sour cream, plain whole greek yogurt or buttermilk if you want a thicker sauce
1 large clove garlic or two small, minced
1 tbsp minced fresh dill 
1 tbsp minced fresh parsley 
1/2 tsp salt
1 chipotle pepper + 1 teaspoon of the adobo sauce (IF you like spicy, add more but taste test as you go so it isn’t TOO spicy!)
freshly cracked pepper, to taste


Add all ingredients to the canning jar, close lid tightly and SHAKE SHAKE SHAKE…SHAKE SHAKE SHAKE… SHAKE YOUR BOOTY! (Remember that song?) Chill for a good 30-40 minutes for best tasting results.


Thank you to everyone who has helped get us to the 1000 fan mark today. It has been a great ride so far and so much more to come. I love all our fans and followers and friends/family. Without you, there is no Sweet Heat

Chefs! We are just a mom and daughter doing what we like best, cooking and being together. I am so happy everyone enjoys our recipes and my awesome sense of humor, wait who slipped that in? LOL I hope there will be lots more to come with the next 1000 fans. YOU ALL ARE THE BEST!

If you feel inclined, please head over to my FACEBOOK PAGE where there is a PAR-TAY in full swing. Leave your favorite drink or appetizer recipe. There are a ton that have been posted already, you might even find one you HAVE to try. I know I did!! 😀

Coconut Rice


Love white rice, but sometimes it needs a pick-me-up to the traditional soy sauce and butter additives. Adding coconut milk gives it a hint of sweetness and a taste of the islands. One bite and the breeze of the island will be blowing in your hair, if you have no hair, it will be blowing over your gorgeous head! The coconut flavor is faint and when you cook it, the aromatic smell lights up your home with smiles from all.


1 1/2 cups white rice
1 cup water
1 can coconut milk


  1. Add rice, water and coconut milk to pot and bring to a boil. 
  2. Once boiling, reduce to low, add lid and simmer for 15 minutes or until all liquid is evaporated.
  3. Serve under my Honey Glazed Chicken Bites.

Honey Glazed Chicken Bites

My “honey” and I love Chinese food. Specifically orange chicken or sweet & sour chicken. It takes a toll on your pocketbook if you are buying for a large family, not to mention who knows what they put into it. We decided to buy bulk at our local >cough< warehouse spot. I say cough, because these days people have been talking negatively about them. We need these Costco‘s in our life right now, so we shop there and love it. Anyway they have this really nummy orange chicken, but it simply, again, isn’t enough for us all, yes even at Costco there is something NOT big enough for us :D. I decided to try my hand at recreating something at home that would satisfy the craving, but with a twist. (1) Using something sweet for the sauce & (2) not making it spicy so my younger kids would eat it. You will love the texture of this batter as it is really light and delicate, unlike a traditional deep-fried, well, anything really. You can eat it plain or add the honey sauce.

Chicken needs to marinate for about 30-45 minutes

Fry chicken in batches so you don’t overcrowd pan and to keep oil temperature the same

Making the honey sauce

Toasting sesame seeds


1 ½ lbs boneless skinless chicken breasts cut into 1” chunks
Vegetable Oil for deep-frying

4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
1 ½ tablespoons coconut oil

2 teaspoon ginger, minced
3 cloves garlic, minced
1 teaspoon salt
4 tablespoons honey
1 tablespoon rice wine vinegar
½ cup water
1 teaspoon cornstarch, mixed with 1 teaspoon water
Handful of toasted sesame seeds (optional)


  1. Mix all batter ingredients together until combined then add chicken and stir to coat all chicken, cover and marinate for 30-45 minutes in refrigerator.
  2. Heat deep fryer or large pot of vegetable oil to 350 degrees F.
  3. Once oil is ready, fry chicken in batches to maintain oil temperature and avoid overcrowding. Chicken bites should cook about 5 minutes to completion. Drain on a paper towel. Continue until chicken is all cooked.


  1. Add coconut oil, ginger and garlic to fry pan or wok and heat for about 3 minutes until aromatic.
  2. Add salt, honey, vinegar, and water and mix well.
  3. Combine 1 teaspoon of water with 1 teaspoon of cornstarch and add to the sauce.
  4. Simmer for about 5 minutes and sauce has thickened. Add sesame seeds on top if using.
  5. Serve over the top of my Coconut Rice.

Strawberry Lemon Cheesecake Bars

Get your sweet tooth and pucker face ready for this super sweet and tart recipe! 

This recipe is from one of my favorite blogs, The Foodie Physician. She has AH-MAZING recipes. I modified only a few ingredients and amounts on this recipe. It is so good!


1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough
1 cup strawberry jam
20 ounces cream cheese (2 1/2 packages)
½ cup sugar
2 tablespoons all-purpose flour
¼ cup heavy cream
½ teaspoon vanilla extract
2 large eggs
1 jar lemon curd (10 oz)


  1. Preheat oven to 350 degrees.
  2. In an ungreased 13×9-inch baking tray, break up sugar cookie dough. With floured hands, press the dough evenly into the bottom of the pan to form a crust. Bake 12 minutes until light golden brown. Remove from oven and cool 10 minutes. 
  3. Spread the jam evenly over the surface of the partially cooled crust. You should get a nice thick even layer on this part. If you can see the cookie dough, I would say it is too thin, add more. 
  4. In a large bowl, beat the cream cheese and sugar together with a hand mixer until fluffy. Add the flour, heavy cream and vanilla extract and mix. Beat in the eggs one at a time until blended. Pour the filling into the tray over the jam. Heat up lemon curd in microwave for about 30 seconds to thin it out. Using a spoon dollop lemon curd in 3 rows over the cream cheese filling. Using a sharp knife, skewer or toothpick swirl the lemon curd into the cheesecake mixture and down into the jam being careful not to cut into the crust. At this point I should have added more jam between the lemon curd on top to swirl too (will do this next time and use less on the bottom crust)
  5. Bake in oven 40-45 minutes until filling is set. Cool 30 minutes. Cut into 4×6 rows.
  6. Garnish with 1/2 of a strawberry and 1/2 of a lemon slice. Refrigerate for best results and enjoy!


Posted on Thursday’s Treasures over at Recipes For My Boys, such a terrific blog and Debi is an amazing woman!

Chipotle Lime Refried Beans

Smoky, spicy, YUM! That is what this side dish entails when it hits your pallet! Be prepared for the WOW factor going on. This is a great way to jazz up canned refried beans. This dish goes good with any Mexican food, especially my Cornbread Gone Wild.


1 large can refried beans
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce
Juice of 1 lime + zest
jack or sharp cheddar cheese (optional)


  1. Open can of refried beans and put in pot heat over medium low
  2. add lime juice, lime zest, chipotle pepper, adobo sauce, stir to combine
  3. add cheese if using