The Best Rice Krispie Treats

Ingredients

12 tablespoons (1-1/2 sticks) unsalted butter
Two 10-oz bags mini marshmallows, divided
3/4 teaspoons vanilla extract
1/2 teaspoon salt
8-1/2 cups Rice Krispies or crispy rice cereal

Instructions

Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot, melt the butter over medium-high heat. After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty -- watch carefully, it will go from golden brown to burned quickly Once the butter is browned, remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.

Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted. Transfer the mixture to the prepared pan and press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.

(Source: https://www.onceuponachef.com/recipes/best-ever-rice-krispies-treats.html)

Honey Mustard Chicken Kabobs

INGREDIENTS
Kabobs
1 1/2 lbs. chicken, cut into 1 1/2” cubes
1 lb. red potatoes cut into 1 1/2” cubes
1 large red onion cut into 1 1/2” chunks
2 medium zucchinis, cut into 1/4” slices
salt and pepper

Honey Mustard Marinade
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tsp EACH parsley, paprika, garlic powder & salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

ADD LATER:
3 tablespoons olive oil

Honey Mustard Dip
Reserved unused marinade (in directions)
1/3 cup sour cream
2 tablespoons mayonnaise

INSTRUCTIONS:
Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.

Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.

All of the remaining unused Reserved Marinade will be used for basting.

When ready to cook, thread chicken and veggies onto skewers.

TO GRILL
Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.

(Source: https://realhousemoms.com/honey-mustard-chicken-kabobs/)