Alaysja’s Rice Krispie Treats 

• 3 tablespoons butter, plus extra for buttering pans
• 1 (10-ounce) package regular marshmallows or 4 cups miniature marshmallows
• 6 cups crisp rice cereal
• (Optional) 1/2 cup Chocolate chips

Step 1: Butter a large baking dish or pan.

Step 2: In a large pot melt remaining butter over medium heat. Add the marshmallows, stir until melted and smooth. Remove from the heat and stir in the rice krispies. Press the mixture into the prepared pan and set aside to cool for about an hour.

Step 3: Using a 2 to 3-inch heart-shaped cookie cutter (or any shape cookie cutter), press the cutter into the cooled rice krispie treats, removing the heart-shaped treats to a wax paper or parchment paper-lined baking sheet or work space.

Optional step: Melt chocolate chips in a microwave safe bowl for 1 minuet. Dip treats into chocolate and let cool for about an hour.

Keegan’s Dutch Baby

• 4 eggs
• ½ cup flour
• 1 cup milk
• 1 tablespoon sugar
• 4 tablespoons unsalted butter

Step 1: Preheat oven to 425 degrees.

Step 2: Whisk eggs then add flour, milk, sugar and until smooth.

Step 3: Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 15 minutes, until the pancake is puffed and golden.

Step 4: Remove pancake from oven, cut into wedges and serve at once topped with your favorite syrup, preserves, confectioners’ sugar or cinnamon sugar.

Kilee’s Chocolate Covered Strawberries 

Happy Valentine’s Day!

Love,

The Multimedia Staff