oh so sweet

Hi Everyone,
How's everyone doing?  It seems like sometimes I get so busy I don't get to keep up with everyone and lose track of time. Any plans for the 4th?  Not much going on here.  It has been so hot down here lately it makes you not want to do anything.  I will say we plan on doing some swimming and even lounging in Madison's pool in the front yard.  We aren't traveling this holiday.  It is crazy here on base. The city of Oceanside doesn't do fireworks so they do them on Del Mar beach which is 5 minutes away from us and everyone camps, rv's, tents, rents the cabanas and beach houses so say hello to bumper to bumper traffic!  I am making the slushy cocktail drink though since it was recommended and its ice cold.  I also decided not to cook anything hot this year due to the weather. So were doing cold cuts and cheese spread to make sandwiches, fruit, chips, simple cool finger foods to grab and snack.  Having the oven on is the last thing I want to do.  So I found two simple super easy very cute dessert ideas and I wanted to share. So here we go...

Rice Krispies Dipper Treats

Whipping up these summery goodies and popping them onto ice-cream sticks with your kids makes any summer day a little cooler.   

Ingredients:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• - OR -
• 6 cups Kellogg's® Cocoa Krispies® cereal
• 18 wooden ice cream sticks
• 1 1/2 cups semi-sweet chocolate morsels
• - OR -
• 1 1/2 cups white chocolate morsels
• 1 tablespoon vegetable oil
• Multi-colored sprinkles (optional)

Directions:

 

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.

3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. 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.
Notes:For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Shortcut Shortcake:

1. CHOP TO IT – Cut a 2-lb. store-bought pound cake into 16 1-inch pieces. Slice the stems off 32 strawberries.
2. STICK ‘EM UP – Thread a piece of pound cake and two strawberries onto 16 six-inch skewers. (Cut off the pointy end of the skewer if serving to young kids.)
3. LICK THE BOWL – Make your own whipped cream by combining 1 cup heavy cream and 2 Tbs. sugar in a bowl. Whip with a hand mixer until soft peaks form. Gently fold in 2 tsp. vanilla extract. (For best results, use a metal bowl that has sat in the refrigerator/freezer for about 15-20 minutes.)