Real Chocolate Rice Krispie Treats

Craving chocolate I kicked myself for not buying cocoa krispies to make the treats.  I was so focused on holiday rice krispies that when I didn't find them, I didn't think about anything but plain.

Then a thought occurred to me to try using actual chocolate, who knows what they put in cocoa krispies to make them taste chocolaty.  So I searched on-line for a recipe and discovered a few things.  Most people who tried adding chocolate chips mistakenly use the whole bag (12 oz./2 cups) instead of just using enough, 1/2 cup.  Secondly, hardly anyone thought about how adding chocolate would mean a need to increase liquid to make it work/easier to mix.

So I came up with this recipe and I think it's a winner, if not a little more labor intensive.  Next time I may use the microwave and mini-marshmallows.  Because it took so long for the big marshmallows to dissolve, it slightly turned the mixture into candy, allowing the treats to get stiff enough to cut only an hour or so after I made them.  Great if you need them in a hurry.

4 Tablespoons of Butter
1/2 cup (120 grams) of semi-sweet chocolate chips
1 10-oz. bag of marshmallows
6 cups of plain rice krispees

On the stove, over a very low heat, stirring constantly, melt the butter and chocolate chips, then add in the marshmallows.  Stir constantly until marshmallows dissolve.  Stir in rice krispees until well coated, spread out into a greased glass dish.  Let cool and cover.

Calories: 2,494    Per 1/24: 104

Frozen Cranberry Salad

This "salad" has been a mainstay in our family during the Holidays for as long as I can remember. I've seen other recipes that include cream cheese and nuts but this is the recipe handed down to me from my grandmother.

1 bag (12 oz.) fresh, raw cranberries rinsed and sorted
2 cups white sugar
16 oz. of mini-marshmallows*
1 can (20 oz.) crushed pineapple
2 cups whipping cream (evaporated milk for lighter, heavy whipping cream for heavier, but I think regular whipping cream produces the  best results)

In a food processor pulse the cranberries and in a bowl combine with the sugar. In a separate bowl stir the crushed pineapple into the marshmallows. Cover and let rest in the fridge overnight. In a much larger bowl combine the cranberry mixture with the pineapple marshmallows. Whip the cream and fold into the lot of it. Spread out into a container with a lid, cover and freeze. It should be ready to eat in 8 hours.

*If you are gluten free make sure your marshmallows are as well.

Calorie counting:   Pineapple: 315, Cranberries: 150, Sugar: 1440, Marshmallows: 1350, Whipping Cream, Regular: 1440, Total: 4695 / 24 Servings = 195 Calories

Wild Rice Stuffing

This is a great gluten free alternative to traditional stuffing.  It was incredibly easy and delicious.  It could easily be made vegan if you substitute oil for the butter.

2 cups of Lundberg dry Wild Rice Blend
1 quart of chicken broth
1 Tablespoon of minced fresh sage, or 1 teaspoon dried
1/4 cup of minced fresh parsley, or 1 rounded Tablespoon dried

Cook the rice according to the package using the broth, herbs, and 1 teaspoon of salt if broth is not salted.

4 Tablespoons butter, divided
1 onion, diced
5 large ribs of celery, diced
1/2 lb of mushrooms, halved and sliced

Saute the onion in the butter till translucent, add the celery, then the mushrooms, waiting a few minutes in between.  Stir every minute or so, cooking till all the liquid has steamed off and the veggies are starting to brown.  Add in to the cooked rice and serve.