Nutella Rice Krispee Squares

It's that time of year when we are looking for a simple dessert for picnics, bbq's and camping trips.  Here's a bit of a twist on an old favorite...rice krispee squares laced with Nutella. They are a hit with 'kids' of all ages!

Ingredients:

• 4 cups mini marshmallows
• 1/4 cup butter
• 1/2 cup Nutella
• 5-6 cups rice cereal  

 Topping:

• 1 tablespoon butter
• 1/2 cup milk chocolate chips
• 1 cup Nutella

Method:

1. Heat marshmallows, butter and Nutella in glass bowl in microwave.  Stir every thirty seconds until smooth. 
2. Pour marshmallow mixture over rice cereal.  Stir to coat evenly.
3. Press mixture into a greases 9" X 13" pan.
4. For topping, combine ingredients in a glass bowl and microwave on high, stirring every 15-30 seconds until chocolate is melted and mixture is smooth.  Spread over pan of rice krispee treats.
5. Chill for an hour before cutting into squares.

Cheese Straws

I have had these tasty little treats elsewhere...but recently made them up at home.  They are quick to make and make a great addition to a buffet table...alongside other appetizers. 

Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 cups sharp Cheddar cheese, grated
• 1/2 cup butter, grated
• 1/2 cup ice-cold water

 
Method:

1. Line several baking sheets with parchment paper (or grease).
2. Combine flour, baking powder, cayenne pepper, salt,  grated cheese and butter.
3. Mix until well combined.
4. Add water, a little at a time to form a stiff dough.
5. On floured surface, roll out dough to about 1/4" thickness. (Work with half the pastry at a time.)
6. Cut sticks into about 6" lengths, using a pizza cutter or sharp knife.
7. Arrange pieces on the baking sheet.
8. Bake at 350°F for 12-15 minutes, or until the straws are crisp and golden in colour.
9. Yield: about 5 dozen straws.

Enjoy!

Bacon and Egg Spinach Salad

We have a cafe at our local airport that is famous for it's pie.  Their slogan is 'fly for pie' and pilots are known to make a stopover in Chilliwack just to enjoy a nice slice of pie.  And they do have great pie!  But I wouldn't be surprised if some stop by just for their spinach salad.  It is the best!  Here's my version of the Airport Cafe bacon and egg spinach salad...though my dressing is really not like theirs.  But it's good.
 

Ingredients:

• baby spinach leaves
• sliced red onion, coarsely chopped
• fresh mushrooms, sliced
• cauliflower, cut into teeny pieces(optional)
• 2 strips bacon per serving, fried crisp and crumbled
• 1 hard boiled egg per serving, sliced
•  shredded mozzarella or Swiss cheese

Method:

1. Arrange spinach on serving plate.
2. Add desired toppings and top with shredded cheese.
3. Drizzle dressing (recipe below) over salad and serve with additional dressing on the side.

* If you prefer to have your salad coated in dressing, toss spinach leaves and vegetables together with dressing in a large bowl.  Then arrange on salad plates, topping with bacon, eggs and cheese.

Dressing:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper  

 Method:

1.  Combine all ingredients in bowl and mix with immersion blender until smooth.

Enjoy!