Saturday, April 22, 2017

Snickers Rice Krispie Treats

Makes 36 bars
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes


  • ¼ cup butter
  • 1 – 10-ounce package marshmallows
  • 6 cups Rice Krispies cereal
  • 1-½ cups salted peanuts
  • 1-½ – 11-ounce bags caramels
  • 3 tablespoons heavy cream
  • 2-½ cups milk chocolate chips


  1. Line a 9-inch-by-13-inch baking dish with parchment paper. Set aside.
  2. In a large saucepan over medium heat, melt the butter.
  3. Add the marshmallows to the melted butter and stir until completely dissolved.
  4. Add the Rice Krispies and stir until the cereal is evenly coated in the marshmallow-butter mixture.
  5. Pour the mixture into the prepared baking dish. Spread it out evenly and press gently into the pan using the bottom of a measuring cup.
  6. Sprinkle the peanuts over the top of the Rice Krispies mixture.
  7. In a medium-sized bowl, add the caramels and the heavy cream. Microwave in 30 second increments, stirring in between each interval, until the caramels are fully melted.
  8. Pour the caramel sauce over the top of the peanut layer.
  9. Place the chocolate chips in a medium bowl and microwave in 30 second increments, stirring in between each interval, until fully melted.
  10. Pour the melted chocolate evenly over the caramel layer.
  11. Set the treats aside for about 1 hour, allowing the chocolate to set completely, before cutting and enjoying.

Chef’s Tip

  • Lightly spray the bottom of the measuring cup with pan spray to prevent the Rice Krispies from sticking to the bottom of it.

Wednesday, April 19, 2017

Peanut Butter Ice Cream Pie

1 9-inch graham cracker crust, baked and cooled

2 qt. Ice cream
1/2 c. light corn syrup
1/3 c. peanut butter
2/3 c. dry roasted peanuts

Mix peanut butter and corn syrup.
Put 1/2 of the ice cream into crust. Pour 1/2 of the peanut butter mixture over ice cream. Sprinkle half of the nuts over this next. 
Repeat. Freeze.

Saturday, April 1, 2017

Lemon Rice

Lemon Rice

1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 ¼ cup basmati rice
1 lemon, zested and juiced
16 oz. chicken stock
3 tablespoons of cilantro (or basil or parsley)
1 tablespoon harissa (optional)
Salt and freshly ground pepper

Melt butter in lidded sauté pan.  Add olive oil and cook onion until translucent (2-3 minutes).  Add garlic and sauté for 1 minute.  Onions and garlic should not be browned.

Add lemon zest and lemon juice to pan and cook for 1 minute.  Add chicken stock and bring to a simmer.  Add rinsed basmati rice.  Return to simmer and cover for 12 minutes until rice is al dente and liquid has been absorbed.  Season with salt, pepper and optional harissa.  Remove from heat and toss with cilantro right before serving.