FOOD

Permalink thekitchenvirgin: Simple and DELICIOUS Reese’s Rice Krispy Treats My mother always made Scotcheroos when I was a kid and they were a family favorite.  I decided to play around a bit with the old stand-by recipe, and the results were fabulous!! The best part? This delicious treat is so easy, nobody will believe it only took you a few minutes to prepare.  Ingredients: 1 1/2 cup Sugar 1 1/2 cup Light Corn Syrup 2 cups Peanut Butter 8 cups Rice Krispy Cereal 1 package (2 cups) semi-sweet Chocolate Chips 1 package (2 cups) Peanut Butter Chips 2-3 Reese’s Candy Bars (or 1 cup mini Reese’s cups), crumbled Directions: Place corn syrup and sugar into a large sauce pan. (at least 3 quarts) Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Turn off heat and stir in peanut butter. Remove from heat, and add rice cereal. Stir until well coated. Grease a cookie sheet (with raised sides) and press the cereal mixture into the pan. Pour chocolate and peanut butter chips onto the rice krispy cereal base, and spread them evenly over the entire mixture.  Turn the oven onto LOW broil and raise the oven rack to the highest position.  Put the treats in the oven, and let them bake for only 2-3 minutes, or until the chocolate and peanut butter chips start to melt. Remove from oven, and use a rubber spatula to spread the chocolate chips and peanut butter chips until they melt and cover the entire mixture.  Crumble the Reese’s and sprinkle on top of the treats. Allow to cool before cutting into 2” squares.  ENJOY!! 
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Permalink troymac1892: BROCCOLI CHEESE SOUP: PANERA BREAD RECIPE. SLIGHTLY MODIFIED FROM FOOD NETWORK 6 tablespoons butter 2 cloves garlic 1 small onion, chopped 1/4 cup all-purpose flour 2 cups half-and-half 3 cups chicken broth 2 bay leaves 1/4 teaspoon nutmeg Kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 1 large carrot, diced 2 1/2 cups (about 8 ounces) grated sharp cheddar cheese Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender. If you are lucky enough to own one. Which I am not.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.
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