Turkey Rice Krispie Pops & Mickey Mouse Pops

Our Turkey Rice Krispie Pops are cute and yummy!

Happy Thanksgiving! 

Today we started the first day of our holiday break. It's so wonderful to sleep in, enjoy a good cup of coffee, read a magazine and blog a little.  For those of you still at work and school, so sorry!  I will try not to rub it in, since this is the first year we have actually enjoyed such a long Thanksgiving break.

Hopefully this will mean a few extra entries on the blog since I know everyone is already planning their holiday menu and grocery shopping, too!  This weekend I had a little help making these fun Rice Krispie Pops.  You can find the original recipe on the Kellogg's blog but I've included it here along with a few pointers that might help you as we figured out along the way.

Our messy little Mickeys taste delicious!

We also made a few into Mickey Mouse Rice Krispie Pops for our little 2 year old neighbor next door who loves anything Mickey.  These were a little messier to make and came out a little more "home-made" looking.  So, if kids are helping, turkeys are super easy and Mickeys, not so much!

Turkey Rice Krispie Pops

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows

6 cups Kellogg's® Rice Krispies® cereal

1 package (12 oz., 2 cups) semi-sweet chocolate morsels

1 tablespoon vegetable oil

1 1/3 cups candy corn

48 small white candies

24 lollipop sticks or wooden ice cream sticks

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.  Add Kellogg's Rice Kripies cereal. Stir until well coated.  Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into 24 portions. Using buttered hands shape each portion into ball. Cool. (We stuck each ball in the freezer for a few minutes because the warm chocolate seemed to make the balls fall apart unless they were really cold.)

In microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip each ball into chocolate, allowing excess to drip off. (We waited until the chocolate was set before we added the candy corn feathers and beak and the candy eyes.  Trust me on this one.  Super messy if you don't wait and super easy if you do!) 

Decorate with candy corn for tail feathers and beak. Add candies for eyes. Let stand until firm. Insert lollipop stick into each. Best if served the same day, but we think they still tasted great the next day.

Mickey Mouse Pops

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows

6 cups Kellogg's® Rice Krispies®cereal

1 package (12 oz., 2 cups)semi-sweet chocolate morsels

1 tablespoon vegetable oil

4 ounces white chocolate

red sprinkles

yellow icing

24 lollipop sticks or wooden ice cream sticks

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Kripies cereal. Stir until well coated. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into 24 portions. Using buttered hands shape each portion into ball. Cool.  Next, take 48 mini marshmallows and attach two on either side of each ball.  We pinched a little off the of the long side of each marshmallow to make it flat and sticky. 

Put the marshmallow Rice Krispies balls into the freezer for about 5 minutes to set and harden.  In microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip each marshmallow-eared ball entirely into chocolate, allowing excess to drip off.  Let stand until firm.

Melt 4 ounces of  white chocolate in the top of a double boiler, stirring constantly.   Dip the Mickey's about 1/3 of the way down and then roll in red sprinkles.  With yellow icing draw on Mickey's buttons on the back of his red sprinkled "pants."  Let harden and then insert lollipop stick into each one!