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SOMETIMES YOU JUST NEED A BATCH OF RICE KRISPY TREATS!

AS FANCY AS KIDDIE DESSERTS GET, THERE WILL ALWAYS BE ROOM FOR RICE KRISPY TREATS! MIX IN SOME SPRINKLES AND YOU HAVE A TREAT THAT WILL INDUCE EVEN BIGGER SMILES!

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40)

    regular marshmallows or 4 cups
    minis

  • 6 cups Kellogg’s® Rice Krispies® cereal
  • SPRINKLES!!!


Melt
butter and marshmallows in the microwave in 30 second intervals until
melted. Stir in cereal and lots of sprinkles! Press into a 9×13 pan
lined with nonstick foil. I like to use a smaller pan for thicker
bars!!! Cool and cut!

Rice Krispy Treats For St. Patrick’s Day

Love Rice Krispy Treats? Who doesn’t! Add some shamrock sprinkles and chocolate candies and you’re all set for St. Paddy’s Day!

Rice Krispy Treats Recipe

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups minis
6 cups Kellogg’s® Rice Krispies® cereal
SPRINKLES!!!

Melt butter and marshmallows in the microwave in 30 second intervals until melted. Stir in cereal and lots of sprinkles! Press into a 9×13 pan lined with nonstick foil. I like to use a smaller pan for thicker bars!!! Cool and cut!

Sprinkles from ABC Cake Decorating…..CHECK OUT THEIR FACEBOOK PAGE HERE!

Milk chocolates from Sweetworks!

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Garlic Butter Shrimp Topped With Fried Sage Leaves

This garlic butter shrimp is what we call “restaurant quality.”  Truly, it tastes like something you would be served in a fancy restaurant.  You will see below that I used corn stock.  I made this from my oven roasted corn after cutting off the kernels.  The recipe for the corn stock is found here toward the bottom of the page.  You can, of course, use chicken broth instead but I highly recommend trying out the corn stock.  It added a crazy layer of flavor that really kicked this dinner up a notch-as Emeril would say! Also, let’s talk about the fried sage leave? Have you made such a thing before? Fabulous! Fried in butter and topped with sea salt—-a beautiful and tasty treat!

Fried Sage

Ingredients:

1 small package of fresh sage (sold in produce aisle)
2 Tablespoons butter

Directions:

Melt butter in a skillet on medium.  Add the sage leaves and cook until they stop sizzling, a few minutes.  Put on a plate and sprinkle lightly with sea salt. Set aside. Do NOT clean skillet-keep leftover sage butter in it for the shrimp.

Shrimp

Ingredients:

2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter
2 minced garlic cloves
1/2 cup stock/broth (I used homemade corn stock but you could use chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon

Directions:
Using the same skillet from the sage, add the 1 Tablespoon butter to the leftover sage butter and melt on medium heat.  Add the garlic until fragrant.  Add the shrimp ad generously salt and pepper them.  Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate.  Put heat on high and add broth/stock, wine, lemon zest and lemon juice.  Bring to a boil and lower to simmer a few minutes.  Taste for seasoning and add salt/pepper to taste.  Return shrimp to pan and top with the fried sage leaves.  Serve over brown rice.

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