Rainbow Rice Krispie Treats

Rainbow Rice Krispie Treats #StPatrick'sDay #rainbow

I whipped up a batch of these treats for my kids this afternoon and they were a hit. This is a very simple recipe and a fun twist on the regular rice krispie treats. I think these would be perfect for a little girl’s slumber party or birthday snack for school.

Ingredients:

1 bag (16 oz.) mini marshmallows

1 stick of butter

3 cups Fruity Pebbles or store-brand fruity rice cereal

5 cups Rice Krispies

Directions:

  1. Butter a rimmed cookie sheet or 9 x 13″ casserole dish and set aside.
  2. In a large pot over medium heat melt the cube of butter.
  3. Add the marshmallows and stir until they are completely melted, no lumps. Remove from heat.
  4. Pour in the rice cereals and mix well.
  5. Spread coated cereal onto the cookie sheet. Pat down with the back of a spatula, or with buttered hands.
  6. When completely cooled, cut into bars and store in an air-tight container to keep fresh for a few days–if they last that long!

Tips:

  • This recipe makes chewy rice krispie treats. If you like them stiffer, add additional cereal, up to 2 cups more and allow to cook for a minute before removing from heat.
  • I recommend keeping the ratio of fruity cereal to plain at 50% or less. The fruit flavor is not overwhelming and the result is prettier than trying to use 100% fruity rice cereal.
  • For an extra pop of color and fun, press Skittles candies into the top of the coated cereal after it spread in the pan and cooling.
  • This would also be a great treat for St. Patrick’s Day!
Rainbow rice krispie squares

These went fast! The kids loved them. The fruity flavor was not overwhelming, so they were great for kids and adults.

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Corned Beef for St. Patrick’s Day

Corned beef in crock pot and thinly sliced fresh brussel sprouts instead of cabbage.I was a day late getting it done (and several days late getting it posted!), but we finally had our corned beef. I found a recipe on Real Simple online that looked good. It uses thinly sliced Brussels sprouts instead of cabbage.

I got home at 11:30 from a trip to my parents house and immediately got to work. I figured I would need to cook it for about 7 hours on high in the slow cooker.

I used a 5 pound corned beef with seasonings from Costco, 2 beers, 6 whole carrots and about a pound of fresh Brussels sprouts.  Slicing the sprouts in the food process was genius! I plan to use that technique again stews and soups.  They cook incredibly quickly in the hot broth. I served it up family style on a big platter. It was a huge hit with our family that night. Even my picky kids ate the beef!

The recipe includes a sauce for the beef made of sour cream, fresh tarragon and whole grain mustard (I used regular Dijon). It’s a nice touch but not really necessary. The flavor of the beef and sprouts is so good, it gets overpowered by the sauce, in my opinion.