lumicero/recipes-ing2inst huggingface dataset:
Title: Homemade Banana Pudding
Ingredients:
- 5 eggs
- 1 1/2 sugar
- 3 - 3 1/2 milk
- 1 salt
- 1 -2 cornstarch
- 3 bananas
- 1
- 2 -3
Instructions:
1. Beat yolks with sugar, milk, salt, banana flavor and corn starch Heat on medium heat, Stir constantly (I prefer using a double boiler) Don't let it burn.
2. Line the bottom and sides of a baking dish with vanilla wafers When pudding thickens pour about half of it over the wafers.
3. Lay a layer of banana slices on this and top with another layer of wafers then another layer of pudding Use the egg whites for your meringue if so desired.
Title: Hampshire Fruit Cobbler
Ingredients:
- 2 eggs
- 1 sugar
- 1 vanilla
- 1 3/4 flour
- 2 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 sour cream
- 2 sour cream
- 1 nutmeg
- 1/4 lemon juice
- 1/2
Instructions:
1. COBBLER.
2. Generously butter a casserole dish.
3. Place fruit in a medium bowl, add sugar to taste. Spread fruit in the buttered casserole dish.
4. In a medium bowl, combine eggs, sugar and vanilla.
5. Add sifted dry ingredients to egg mixture alternately with the sour cream, then beat until the batter is smooth.
6. Pour batter over the fruit, then bake at 350 degrees about 45 minutes.
7. Serve hot with the sauce.
8. SAUCE.
9. Blend sour cream iwth the lemon juice and nutmeg.
Title: Rugalach or Rugelach
Ingredients:
- 2 all-purpose flour
- 1/2 icing sugar
- 1/2 salt
- 1 unsalted butter
- 4 cream cheese
- 1/3 granulated sugar
- 1/2 cinnamon
- 1 raisins
- 1/2 egg
- 1/2 granulated sugar
- 1
- 2
Instructions:
1. In a medium-size bowl, blend the flour, icing sugar and salt, using a fork.
2. Cut the butter and cream cheese into 1-inch cubes.
3. With a pastry blender, cut the butter and cream cheese into the flour mixture until the dough is the consistency of small peas.
4. Then, work the dough with your hands until it has a coarse meal texture.
5. Press the dough into a ball.
6. If the dough is too soft to roll, wrap and refrigerate for at least an hour.
7. Preheat the oven to 350 degrees F.
8. Using a fork, stir the sugar and cinnamon together.
9. Divide the dough into four pieces.
10. On a lightly floured board, using a floured rolling pin, roll 1 piece into a 12-inch circle, approximately 1/8-inch thick.
11. Sprinkle half of the sugar mixture over the circle, then sprinkle with 1/4 cup each of the nuts and raisins.
12. Alternatively, you can spread half of the jam over the circle and sprinkle with 1/4 cup nuts.
13. Repeat with the 3 remaining pieces of dough.
14. Cut each circle into 16 wedges.
15. Roll up the wedges, starting at the wide end.
16. Place the wedges on an ungreased cookie sheet, point-side down.
17. If using a glaze, whisk the egg and lightly brush the top of each cookie.
18. If you wish, lightly sprinkle the cookies with sugar.
19. Bake in the centre of the preheated oven until golden, about 13 to 15 minutes.
20. Remove to a rack until the cookies have cooled.
21. Store in the refrigerator or freeze.
Title: Chocolate Mocha Sweethearts
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 4 vanilla
- 1 flour
- 1 instant mocha-flavored coffee powder
- 1/2
- 6
Instructions:
1. Preheat oven to 350 degrees (325 if using glass pan). Prepare 13x9-inch pan by lining with foil and greasing the foil.
2. Microwave 4 ounces unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla. Mix well. Add flour and instant coffee. Stir until well blended. Spread in prepared pan.
3. Bake for 30-35 minutes. Brownies are done when toothpick inserted in middle comes out with fudgy crumbs. Do not over bake or they will be dry. Cool in pan.
4. Remove from pan and cut brownies with a heart shaped cookie cutter. Yield is based on a 1 1/2-inch cutter.
5. Dip top of each brownie heart in melted semi-sweet chocolate. Refrigerate until chocolate is set.
Title: Almond Butter Dark Chocolate Chip Cookies
Ingredients:
- 1 almond butter
- 1/3 honey
- 1 egg
- 1/2 vanilla extract
- 1/2 salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2 unsweetened coconut
- 2/3
- 1/2
Instructions:
1. . Preheat oven to 350 degrees.
2. Oil baking sheets or line with parchment paper.
3. Stir together first 7 ingredients. Mix well. Make sure honey is fully incorporated.
4. Add coconut and chocolate chips and mix until well combined.
5. Scoop with a cookie scoop onto cookie sheets. Bake 9-12 minutes or until lightly browned.
6. Yield: about 20 cookies with a level 2 tablespoons cookie scoop.
Title: Fudge Cupcake Frosting
Ingredients:
- 2 chocolate chips
- 14 sweetened condensed milk
Instructions:
1. If you use a double boiler for this frosting, it's fool-proof. You can also make it in a very heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
2. Fill the bottom part of the double boiler with water. Make sure it doesn't touch the underside of the top.
3. Put the chocolate chips in the top of the double boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionally until the chocolate chips are melted.
4. Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
5. Spread on cupcakes, making sure to fill in the "frosting pocket.".
Title: Jam Filled Brown Sugar Cookies by Pillsbury
Ingredients:
- 1/4 sugar
- 1/4 brown sugar
- 1/3 butter
- 1/2 vanilla
- 1/3 egg
- 1 flour
- 3 orange zest
Instructions:
1. Preheat oven to 375°F.
2. In large bowl, combine both sugars and butter. Beat till fluffy. Add vanilla abd egg, blend well. Add flour and mix well. Mix orange peel in with dough.
3. On floured surface, roll dough out to a 1/8-inch thickness and cut with floured 2 inch round cutters.
4. In half of the cookies, cut a small decorative shape from the centers. Place remaining half of cookies on cookie tray. Place 1/2 tsp jam in the center of each. Top with cut out cookies.
5. Bake at 375°F for 7-10 minutes or till light golden brown. Cool one minute and remove from baking sheet.
Title: Butterscotch Freeze N' Slice Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 1/2 butter
- 3 eggs
- 4 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Line two 8 X 4 inch loaf pans with foil, allowing foil to extend over the sides of pans. In a large bowl, cream the butter, sugar, brown sugar, eggs. Mix in flour, baking powder, baking soda, and spices, if using. Blend well. Press half of the dough into each pan. Fold foil over pans with dough to cover. Freeze at least 2-3 hours or a few days until ready to bake.
2. Heat oven to 350 degrees F. Lightly grease cookie sheets. Unfold foil; lift dough from pans. Cut dough into 1/4 inch slices. Place slices 2 inches apart on greased cookie sheets and bake 8-12 minutes or until light brown. Cool 1 minute; remove from cookie sheets.
Title: Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah
Ingredients:
- 100 powdered sugar
- 200 all-purpose flour
- 400 salt
- 1
Instructions:
1. Beat butter till white.
2. Add Sugar and beat for 3 more minutes.
3. Add A.P. flour, salt and beat for 2 minutes.
4. Garnish with ½ Almond or a pine (as per photo).
5. Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
6. The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
7. leave it to rest in the Fridge for 15min.
8. Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!
Title: Low Carb Lemon Fluff
Ingredients:
- 1 sugar-free lemon gelatin
- 1 plain low-fat yogurt
- 1
Instructions:
1. In a small bowl, stir together gelatin and 1 cup boiling water for 2 minutes.
2. Add 1/2 cup cold water and the yogurt.
3. Cover and chill for 10 minutes.
4. Beat until frothy and fold in thawed whipped topping.
5. Spoon lemon mixture into four 4 ounce ramekins with parchment paper collars.
6. Chill for about an hour or two, remove collars before serving.
Title: 1917 War Cake
Ingredients:
- 1 corn syrup
- 1 cold water
- 1 salt
- 1/2 clove
- 1 cinnamon
- 1/2 nutmeg
- 1 baking soda
- 1 flour
- 2 baking powder
- 1/2
Instructions:
1. Preheat oven to 325°F
2. Put first 6 ingredients in saucepan. Bring to a boil and cook 3 minutes after reaching boiling point. Add Crisco.
3. When cool add soda dissolved in a little hot water. Add flour and baking powder. Stir.
4. Pour into greased tube pan. Bake for 1 hour at 325°F.
Title: Christmas Pudding
Ingredients:
- 3 eggs
- 2 milk
- 6 sugar
- 2 cocoa powder
- 1/2 salt
- 1/2 vanilla essence
- butter
Instructions:
1. In a bowl, make a smooth paste of the cocoa powder with a little milk.
2. Mix it with the remaining milk.
3. Whisk the eggs, one at a time.
4. Add all the ingredients except butter.
5. Grease a pudding mould with butter and pour the mixture into it.
6. Cover.
7. Keep this mould in a bigger vessel of boiling water.
8. Cover with a lid and cook.
9. Turn the prepared pudding onto a dish.
10. Garnish as desired, eg: sliced kiwi fruits make a nice garnish.
Title: Got Milk Cake Recipe
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/2 butter
- 1 sugar
- 5 eggs
- 1 1/2 vanilla
- 1 milk
- 3/4 sweetened condensed milk
- 1 evaporated milk
- 1 1/2 Cool Whip Topping
Instructions:
1. Preheat oven to 350*.Spray a 13 x 9 inches pan with non-fat vegetable cooking spray.
2. Combine flour and baking powder; set aside. Cream butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into prepared baking pan.
3. Bake until toothpick inserted in center comes out clean. About 30 minutes.Pierce warm cake with large fork at 1/2-inch intervals. Combine the three milk products. Pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely. Cover.
4. REFRIGERATE 1 hour or until ready to serve. Frost cake with the whipped topping just before serving. Store leftover cake in the refrigerator.
Title: My Mom's Rice Pudding
Ingredients:
- 32 milk
- 1/2 white rice
- 1/2 sugar
Instructions:
1. Boil rice in water for 10 minutes. Drain and reserve.
2. Mix milk and sugar in a saucepan and simmer for 45 minutes.
3. Add rice and simmer an extra 45 minutes, stirring occasionally.
4. The milk should have a light caramel color.
5. Let it cool and the refrigerate.
Title: White Chocolate Fondue
Ingredients:
- 1 butter
- 1/4 white chocolate baking squares
- 2 marshmallow creme
- 1
Instructions:
1. In a large saucepan, heat whipping cream and butter over medium heat. Bring mixture to a simmer, stirring constantly. Remove pan from heat.
2. Add white baking pieces. Stir until melted and smooth. Stir in marshmallow creme.
3. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with assorted dippers. Can hold in a fondue pot for up to 1-1/2 hours, stirring occasionally.
Title: Lemon Pudding With Floating Meringue Islands
Ingredients:
- 2 cream of tartar
- 1/2 sugar
- 2 sugar
- 3/4 cornstarch
- 1 1/2 salt
- 1/4 water
- 1 1/4 butter
- 2 lemon juice
- 1
- 1/3
Instructions:
1. MERINGUE: Preheat oven to 375°F.
2. Place the egg whites and cream of tartar in a bowl and beat with an electric mixer on high speed for 2 minutes or until soft peaks form. (When the beaters are lifted out of the bowl, they form peaks that fold over.) Add the sugar and beat for 1 minute or until thick and glossy. Form 4 mounds of meringue in an 8 or 9 inch shallow baking dish and bake for 10 to 12 minutes or until golden brown on the edges.
3. FILLING: Place the sugar, cornstarch salt and water in a small saucepan and cook over medium high heat, stirring frequently, for 5 minutes or until it begins to boil. Boil for 1 minute. Place the egg yolks in a small bowl and beat slightly. Very slowly whisk some of the hot mixture into the eggs to temper them. Pour the eggs into the pan and cook over low heat, stirring constantly, for 1 minute or until the mixture barely begins to bubble. (Do not allow the pudding to boil or the eggs will curdle.) Remove the pan from the heat and stir in the butter and lemon juice.
4. Carefully pour the pudding around the meringue. The meringue may loosen on their own and pop to the top of the pudding. If they do not, carefully run a knife or spatula around them to loosen them. Refrigerate for at least 1 hour, or until ready to serve.
Title: Carrot Cake - Alton Brown
Ingredients:
- 12 unsalted butter
- 12 flour
- 1 carrots
- 1 baking powder
- 1/4 baking soda
- 1/4 ground allspice
- 1/4 ground cinnamon
- 1/2 nutmeg
- 10 salt
- 2 sugar
- 3 dark brown sugar
- 6 eggs
- 6 plain yogurt
- 8 cream cheese
- 2 unsalted butter
- 1 vanilla extract
- 9 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
3. Put the carrots into a large mixing bowl and set aside.
4. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
5. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
6. With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
7. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Title: Vanilla Buttercream Icing
Ingredients:
- 1/2 shortening
- 1/2 vanilla extract
- 1/4 salt
- 4 -8 water
- 1 powdered sugar
Instructions:
1. With an electric mixer, mix shortening, vanilla extract, and salt thoroughly.
2. Add powdered sugar and 4 Tbsp water.
3. Beat for 5 minutes.
4. Add water, one tablespoon at a time, and beat very, very well until the frosting reaches desired consistency.
5. Taste (yum!) to ensure that the frosting is not gritty.
Title: Colada Cookies
Ingredients:
- 1 unsweetened applesauce
- 1 sugar
- 2 flax seed
- 1 water
- 3 carrots
- 1 1/4 flour
- 2 2/3 baking powder
- 2 cinnamon
- 3/4 salt
- 1
Instructions:
1. Grind the flax seed in a blender, food processor or coffee grinder. Mix it with the water and let sit while you grate the orange peel. Add the orange peel.
2. Combine the applesauce and the sugar. Add to the flax/orange mixture.
3. Combine the flour, sugar, baking powder, salt, cinnamon and coconut in a medium sized bowl. Add the carrot and stir.
4. Pour the flax/orange/applesauce/sugar mixture into the dry ingredients and stir until just combined. Don't over stir.
5. Drop by tablespoons onto greased baking sheet. Bake at 375 for 13 minutes or so.
Title: CRAZY CRUST APPLE PIE
Ingredients:
- 1 plain flour
- 1/4 sugar
- 1 baking powder
- 1/2 salt
- 1/2 vanilla
- 113 butter
- 3/4 milk
- 1 egg
- 1
- 1/2
Instructions:
1. preheat oven to 180 Celsius grease a 9 inch pie dish.
2. using an electric mixer, beat the flour, butter, sugar, salt, milk and egg until well combined.
3. pour batter into dish.
4. pour in pie filling, starting in centre and moving to 1 inch away from the edge of the dish.
5. sprinkle with cinnamon sugar. DO NOT STIR ANYTHING.
6. cook for 35 - 40 minutes or until golden on top and a skewer comes out clean.
7. NOTE.you can use any fruity pie filling.
Title: Chocolate-Glazed Hazelnut Mousse Cake
Ingredients:
- 2 hazelnuts
- 3 sugar
- 1/2 all-purpose flour
- 1/4 unsalted butter
- 2 salt
- 1/8 unflavored gelatin
- 1 cold water
- 3 mascarpone
- 1/2 heavy cream
- 1/2 sugar
- 1 1/2 heavy cream
- 2 heavy cream
- 3 bittersweet chocolate
- 1/4
- 1
- 3 1/2
Instructions:
1. Make shortbread base:
2. Put oven rack in middle position and preheat oven to 350°F Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
3. Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
4. Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
5. Make mousse while shortbread cools:
6. Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
7. Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
8. Make ganache and glaze cake:
9. Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
10. Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
Title: Austrian Chocolate Topfenstrudel
Ingredients:
- 1 puff pastry
- 1 egg
- 250 brown sugar
- 60 flour
- 1 lemon
- 1 salt
- 1/2 chocolate
- 1
- 100
Instructions:
1. Preheat oven to 200°C.
2. Mix sugars and egg until fluffly.
3. Add curds, lemon cest, flour and a dash of salt. Mix until fluffy.
4. Melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine).
5. Place puff pastry on a non stick baking sheet.
6. Sprinkle a bit of water on the sides of the dough (this will make them stick together better).
7. Spread curds filling on 2/3rds of the pastry. Keep sides free.
8. Pour melted chocoalte over curd filling (I use a fork).
9. Fold in right and left side of pastry.
10. Roll to a Strudel from bottom to top.
11. Sprinkle STrudel with water and let bake for about 20 minutes at 180-200°C until browm and crispy.
12. You may want to sprinkle Strudel with confectioner's sugar.
13. Serve lukewarm (or cold) with vanilla sauce, berries, ice cream -- .
Title: Creamy Lemon "poke" Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 cream cheese
- 3 powdered sugar
- 16 lemon juice
- 1/2 instant lemon pudding mix
- 1/8 milk
- 2 lemon peel
- 4
- 2
Instructions:
1. Bake cake according to box directions, using two 8 inch round pans.
2. While cake is baking, whip together cream cheese, lemon juice and powdered sugar into creamy frosting.
3. When cake is done baking, cool for ten minutes then spread approximately 1/3 frosting on top only of the first cake round.
4. Place second cake round directly on top of first and poke appx. 10-15 holes down through cakes with round handle of wooden spoon, staying at least 1/2 inch away from edge of cake at 1-inch intervals.
5. Make pudding as directed.
6. Using a small funnel, immediately pour about 1/2 of the thin pudding into holes.
7. Let remaining pudding mixture stand to thicken slightly.
8. Spread remaining frosting over top and sides of cake.
9. Spoon thickened pudding over top of cake, swirling with a toothpick to "frost" cake.
10. Sprinkle grated lemon peel over top of cake to garnish.
11. Refridgerate at least 1 hour or until ready to serve. Store cake in refrigerator.
Title: Pumpkin Bars With Cream Cheese Icing
Ingredients:
- 4 eggs
- 1 2/3 white sugar
- 1 pumpkin
- 14 fresh pumpkin
- 2 flour
- 2 baking powder
- 2 cinnamon
- 1 salt
- 1 baking soda
- 4 cream cheese
- 1 butter
- 1/2 vanilla
- icing sugar
Instructions:
1. Beat eggs.
2. Add sugar, oil and pumpkin into eggs and set aside.
3. In a second bowl, mix dry ingredients.
4. Fold dry ingredients into pumpkin mixture and mix slightly.
5. Pour in ungreased 15x10x1 inch pan and bake at 350F for 25-30 minutes. Let cool.
6. For the icing, beat the cream cheese until soft.
7. Add the butter and vanilla.
8. Add icing sugar until icing is desired consistency.
9. Spread on cooled cake.
Title: Vanilla Bean Creme Custards
Ingredients:
- 2 sugar
- 1/2 vanilla extract
- 1/2 vanilla bean
- 1
- 5
Instructions:
1. Preheat oven to 325.
2. Mix cream, sugar, and vanilla extract in heavy medium saucepan.
3. Using sharp knife scrape seeds from vanilla bean, add seeds and bean into saucepan Stir over medium heat until sugar dissolves.
4. Simmer 5-7 minutes to infuse flavors.
5. Strain into measuring cup.
6. Whisk egg yolks in medium bowl.
7. Temper egg yolks with creme.
8. Return mixture to measuring cup.
9. Pour custard into ramekins.
10. Place in water bath and bake 35-40 minutes until custard is set, when you gently shake the pan the centers will jiggle just a little Transfer to cooling rack for 30 minutes and chill at least 2 hours.
Title: Rice Pudding Brulee
Ingredients:
- 1 Minute Rice
- 4 eggs
- 2 vanilla instant pudding mix
- 1 brown sugar
- 1/4
Instructions:
1. Combine uncooked rice, pudding mix, cream and eggs.
2. Heat in a saucepan on medium heat until it comes to a boil.
3. Remove from heat.
4. Pour into an oven-proof casserole dish and chill completely.
5. Sprinkle brown sugar all over the top.
6. Place under the broiler and heat the topping until it melts and carmelizes.
7. Remove from heat and chill again to harden the carmelized brown sugar.
8. Serve.
Title: Ww 2 Points - Kellogg's Rice Krispies Treats
Ingredients:
- 7 mini marshmallows
- 3 water
- 2 vanilla
- 1/4 salt
- 1/4
- 6
Instructions:
1. Lightly coat a large nonstick saucepan or pot with cooking spray.
2. Add the marshmallows, butter buds, water, vanilla, and salt to the pan and set over med/low heat. Stir constantly until completely melted. Remove from heat.
3. Add rice krispies and stir until completely coated.
4. Spray a 9x13 inch baking pan with cooking spray. Pour the rice krispies mix into the pan. Moisten your hands and press the mixture into the pan until flat.
5. When the mixture cools completely, cut 4 times down and 4 across, making 25 bars.
6. 2 Points per serving (1 bar).