Rice Krispy Treats...dipped in chocolate

Ever heard of these? I made them up myself. Okay, not really. But this was the first time I ever made them (seriously). And you know what? I break the laws of physics. Or the law of something that makes no sense. See, I can make a mean chocolate souffle. And homemade bread. And a steak that will melt in your mouth.

But this was one of the most difficult things I've ever made.

I blame Kellogg's. See, they don't include enough marshmallows in their recipe. So I'm going to fix it. Because I fix things. Then, we're going to put a fun twist on things and dip some of them in chocolate and make kind of a smorgasbord of marshmallow chocolatey goodness.

Ingredients:

• 3 tablespoons
• 6 cups of Rice Krispy Treats
• 1 1/2 jar marshmallow fluff
• The original recipe calls for one jar, but I didn't think it was enough.
• 1 bag chocolate chips
• Crisco
• Fun toppings, which include (but are not limited to):
• Reese's cups
• White chocolate candy bar
• Oreo cookie candy bar
• Oreos
• Nuts
• Sprinkles (the brighter, the better)

Directions for Rice Krispy Treats (according to Kellogg's website):
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Now, for the chocolate-dipping part...

• Melt chocolate on low heat in a double broiler or small pot
• Add about a tablespoon of Crisco or other shortening
• Let it melt very slowly. We're talking heat setting 2 here.
• Once the chocolate is melted and the treats are cooled and hardened, it's time to do some dipping
• You have two different options for how to shape these things. I cut large bars whenever possible, but used some of the more "crumby" sections and balled them into miniature bites
• Dip the bars halfway into the chocolate, and dip the bites all the way into the chocolate. Place on wax paper and add toppings before it cools. Here are some decorating options:

• Melt candy bars (not Reese's) in the microwave in a bowl for about 30 seconds and drizzle on top of bites and/or bars
• Add sprinkles. Lots of sprinkles.
• Drizzle chocolate on plain rice krispies (not dipped in chocolate)
• Crumble up Reese's or other favorite candy bar and toss the chunks on before chocolate hardens
• I happened to have a few extra Reese's, so I dipped half of each one in the chocolate for .2 seconds (any longer and it'll melt) and immediately poured sprinkles all over it. Just a thought.

You've got options here. I'm not going to tell you what to do. But I am going to tell you that this is cheap, thrifty, and de-LICIOUS. And purty.

Love and marshmallows,
Rachael

"New & Improved" Buffalo Chicken Cheese Dip

I know what you're thinking. "Rachael, you've already done this recipe. Be creative, already." You're right-I have already posted this recipe; however, I have improved this. Tremendously.

Tomorrow is Labor Day. Actually, depending on when I post this, today might be labor day. And you undoubtedly have some party to go to tomorrow/today. And many of you are expected to bring some sort of dish; something that you'll probably buy at the store for way too much and possibly try to pass off as your own.

Don't do that. Make this instead.

Test this theory: when someone asks you what you're bringing to the party, go ahead and tell them, "I'm bringing buffalo chicken cheese dip." Watch their face. It will either a) light up from sheer excitement, or b)  become pale after realizing that their dish will be nothing compared to yours. Nothing. It will be banned to the side of the table with the fruit salad and nasty cole slaw. Yours will be seated in honor next to the burgers and brownies. Now give the evil laugh and move on. This was a good decision, wasn't it?


Ingredients:

• 2 8 oz. blocks of cream cheese, softened
• Buffalo sauce (near the hot sauce, ketchup and barbecue sauce)
• Garlic salt
• Lawry's seasoning salt
• Pepper
• 6-8 boneless skinless chicken breasts
• 8 oz. bag shredded mozzarella cheese
• 1 cup of another kind of shredded cheese {I chose a pizza blend}
• 1/2 cup ranch dressing

Directions:

• Cut up thawed chicken breasts into small pieces
• Cook on the stove over high heat
• Add some of the garlic salt, seasoning salt and pepper. Mix well.
• Once the chicken is almost done cooking, add about a cup of the buffalo sauce and stir. Turn the heat on medium and let it finish cooking.
• In a separate bowl, mix the cream cheese

• If you forgot to take it out of the fridge and it's hard as a rock, you can microwave it for 30 seconds.
• Add the mozzarella cheese, buffalo sauce and ranch dressing. Mix well.
• Once the chicken is finished cooking, add to the bowl and combine all ingredients.
• Spread mixture into a 13x9 pan.
• Add about a tablespoon of buffalo sauce to the top of the dip and spread with a spoon, lightly covering the top.
• Sprinkle with the cup of shredded cheese you chose.
• Bake at 350 degrees for 20-30 minutes until bubbly.
• Serve hot with vegetables, tortilla chips or Fritos. If you're afraid of carbs, this can also be served solo.
• This can also be garnished with drained, diced tomatoes (not for me, though, thanks) or chopped green onions.

I wish you were in my apartment right now. I wish you could smell what I'm smelling. This.Is.Heavenly.

Love and all-things-new,

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Puree salsa

I work in an office that has an ice cream chest. Yes, I said it. A chest full of ice cream; unlimited to those of us who have dedicated our lives (or at least 40 hours a week) to The Journal. This shouldn't come as a surprise to you, as our office revolves around food. I have a feeling I'll be losing a few pounds once I leave this place of temptation next week.

My friend, Jessica, recently brought in some incredible salsa for us to try. Now, I love Mexican food, but it's hard for me to find salsa that I just absolutely love. I'm not a huge fan of all the big chunks of tomatoes and onions. Have I ever told you about how my baby brother used to throw up whenever you said the word "tomato?" No? Another story for another time.

So I begged and pleaded, and Jessica was kind enough to share her recipe. It was incredibly fresh, tasty, and full of all-natural ingredients that are easy to find during the summer.

Ingredients:

• 3 tomatoes
• 1 onion 
• 2-4 cloves of peeled/minced garlic
• Juice of 1 lime
• 1 jalapeño 
• 1 good handfuls of fresh cilantro

Directions:

• Cut your tomato's and onion into big chunks and remove seeds
• Slice open the jalapeño pepper and remove the stem and seeds. Set the seeds aside, (that's where all the heat is)
• Combine all ingredients in a food processor and blend till desired texture
• Add salt and pepper to taste
• If you like more heat add the pepper seeds and blend again
• Let chill in refrigerator before serving

Enjoy!

Love,
Rachael