Last night, I made a dinner and dessert that turned out really well and I am dreaming about having it again tonight. The soup took about 10 minutes total, while the rice krispie treats were a bit more involved. I’m kicking myself for not bringing one to work today, while on the other hand my husband e-mailed me that he is going to turn into a RKT.
Here are the recipes and the links to where I found them:
Recipe Courtesy of Cathy Lowe
- 6 cups low sodium chicken stock
- 1 to 2 teaspoons minced garlic
- 1 9 ounce package cheese tortellini
- Dried basil
- 1 package frozen chopped spinach, thawed and squeezed
- Salt and pepper
- 1 can Italian style stewed tomatoes
***I added 1 lb of Italian sweet sausage, cooked
In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2-3 more minutes. (If adding sausage, cook on stovetop and add to soup at the end). Serve hot with Parmesan cheese
1/2 cup bittersweet chocolate, coarsely chopped
4 tbsp. unsalted butter
10 oz. marshmallows
1 tsp. vanilla extract
6 cups Rice Krispies
20 Oreo cookies, coarsely chopped
4-6 oz. white chocolate, chopped
finely chopped Oreos, for topping
Place bittersweet chocolate in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until completely melted. Set aside. Grease a 9×13″ pan.
Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted and well combined. Turn off heat and stir in the melted chocolate and the vanilla extract. Gently stir in the Rice Krispies and coarsely chopped Oreos, and mix to coat evenly. Press the mixture into the prepared pan, leveling the top. (I like to use a piece of plastic wrap over my fingers and press it down with my hand.) Allow to cool completely.
Once cooled, cut into squares. Place white chocolate in a heatproof bowl set over a pan of simmering water, and stir until completely melted. Place the finely chopped Oreos in another bowl. Dip the top of each square into the white chocolate and then the finely chopped cookies. Set aside to cool and let the chocolate set completely. Store in an airtight container.
Source: adapted from Cast Sugar