PEEPS RICE KRISPIES TREATS
Who doesn’t love a good Rice Krispies Treat? Add in some pastel Peeps and you’ve got a festive Easter dessert for all ages. Our sister site Sound Shore Moms shared the recipe with us, and we couldn’t keep it to ourselves. Enjoy!
INGREDIENTS:
- Cooking spray
- 2 packages each of yellow, blue and pink peeps or peep bunnies
- 1 box of Rice Krispies
- 1 stick of butter
- Sprinkles
INSTRUCTIONS:
- Preheat the oven to 350 degrees.
- Spray a baking pan with cooking spray.
- Layer the peeps across the bottom of the pan so that it is fully covered.
- Pour in Rice Krispies so that the layer of peeps is completed covered.
- Add another layer of peeps over the Rice Krispies. Again, completely cover the Rice Krispies.
- Cut the butter into chunks and scatter it amongst the peeps *I used a whole stick of butter but would probably only use 1/2-3/4 next time.
- Put in the oven at 350 degrees for 10 minutes.
- Carefully remove pan from the oven and stir with a spoon until the Peeps and Rice Krispies are fully combined.
- Sprinkle pastel sprinkles across the top.
- Let cool and harden before cutting into squares. Enjoy!
AUTHOR:
Liz Rueven
NOTES FROM LIZ RUEVEN:
Calling all asparagus lovers and others who worry about their Pesach weight gain. This soup is for you! Aside from asparagus soup being a “bowl of health” (my grandmother’s phrase) it’s super easy to whip up, may be made up to 3 days in advance and may also be frozen for up to 2-3 weeks. Using a blender ensures a deceptively creamy result. Don’t tell anyone that cauliflower is the secret to this dairy-free velvety texture.
INGREDIENTS:
Type: Soup; vegan, pareve, gluten-free, Passover
1 large red onion, peeled and rough chopped
4-5 cloves of garlic, peeled and rough chopped
2 bunches of asparagus, woody ends discarded (approximately 1 lb. after trimming)
1 small head of cauliflower, separated into florets (approximately 3⁄4 pound)
6 cups vegetable broth
4 Tb. fresh dill, chopped (reserve some for garnish) 1 tsp. fresh thyme
2 Tb. fresh parsley (chopped)
Salt and pepper to taste
1 Tb. lemon juice (adjust to taste)
1⁄4 cup slivered almonds or pistachio bits (optional)
DIRECTIONS:
In a large soup pot, heat olive oil until shimmering. Saute onions until translucent. Add garlic and saute gently for another 2-3 minutes. Do not brown.
Add asparagus and cauliflower to the same pot. Stir and cook covered on low, for about 10 minutes.
Add vegetable broth, bring to a boil and immediately reduce to simmer. Cook for 20 minutes or until cauliflower is tender.
Remove from heat and stir in fresh herbs.
Cool the soup until it’s comfortable to handle. Puree to velvety consistency.
Add lemon juice, salt and pepper to taste. Adjust seasoning to your liking.
Serve hot, garnished with fresh herbs or slivered nuts.
TIPS:
To serve, warm gently until hot and top with fresh herbs or slivered almonds or pistachio bits.