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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Desserts — Brownies and Bars
Recipe
Chocolate Rice Krispie Squares
by Scatteredmom on March 9, 2010 in Brownies and Bars, Desserts
Recipe Description
Basic rice krisp squares are infused with cocoa and bits of chocolate. Try cutting them in 1/2 and sandwiching your favorite ice cream in the middle.
Preparation Instructions
Grease a 9×13 inch cake pan with butter.
In a large pot, melt the butter and the marshmallows together over low heat, stirring constantly. When completely melted, add the vanilla and cocoa, stirring until smooth. Remove from the heat. Pour in the cereal and chocolate chips and with a wooden spoon, stir until combined.
Rub some butter on your hands and pack the warm mixture into the pan, pressing it down. Allow to cool before cutting into squares.
I store these babies in the pan at room temperature, with a good covering of Saran wrap on them.
For extra over-the-top chocolatey goodness, you could melt 3 oz. of chocolate chips and drizzle it over the top. Let cool and then cut into squares.
Ingredients
- ¼ cups Butter
- ½ pounds, ⅞ ounces, weight Mini Marshmallows
- 1 teaspoon Vanilla Extract
- ¼ cups Unsweetened Cocoa Powder
- 5 cups Rice Krisp Cereal (like Rice Krispies)
- 1 cup Semi-Sweet Chocolate Chips
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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