Tuesday, October 15, 2019

Oreo Rice Krispie Treats

These were so good, and simple to make.  They're just simple Rice Krispie treats, but with the addition of browned butter and chopped Oreos, they turn out a little fancier.  I made them twice for groups, and they were very popular with everyone.

Oreo Rice Krispie Treats
adapted from Mel's Kitchen Cafe

1/2 cup (1 stick, 4 ounces) butter
20 ounces marshmallows, large or mini
1 teaspoon vanilla extract
Pinch of coarse, kosher salt
7 cups (7 ounces) rice krispies (or other brand) cereal
20-24 Oreo cookies (about 8-10 ounces), coarsely chopped or crushed

1.  Butter the bottom and sides of a 9X13-inch pan. Set aside.

2.  In a large saucepan (you'll be making the whole recipe in here- use a big soup pot), melt the butter on low or medium-low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant, 3-4 minutes.

3.  Add the marshmallows and cook on low, stirring constantly with a wooden spoon until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.

4.  Remove the pan from the heat and add the rice krispies and Oreos. Stir until evenly combined; scrape up the bottom of the pan really well to make sure to incorporate all the marshmallows.

5.  Scoop the mixture into the prepared pan and press the mixture into the pan with lightly greased hands (smashing them down too hard will result in firm rice krispie treats - so use a gentle hand if you want them chewy). Let cool before slicing into squares.

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Monday, September 23, 2019

White Hazelnut Spread No-Bake Cookies

I was excited to find natural white hazelnut spread (Nutella is chocolate hazelnut spread) in a store here.  I've had white nutella before, but it's usually not very natural. Full of sugar and palm oil.  This was the organic Asiago brand, with less sugar and no palm oils.  It's very tasty on it's own, and I wanted to incorporate it into my old fave- the no-bake cookie.  I used my Pistachio No-Bake recipe as a guide, only changing out the spread.  I added some almond extract and these were really good. If you can find white nutella, do try these.  (One can use chocolate nutella too.)


White Hazelnut Spread No-Bake Cookies
adapted from here

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
1/2 cup white hazelnut spread
3 cups quick-cooking oats
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Have hazelnut spread, oats, and vanilla ready to go (measure out spread and oats). In a medium, heavy saucepan, combine sugar, milk, and butter. Bring to a boil, and cook for 1 1/2 minutes (can cook for 1 minute + 45 seconds to make sure they set up). Remove from heat, and immediately stir in hazelnut spread, oats, vanilla and optional almond extract. Drop by teaspoonfuls onto wax paper. (I like using a cookie scoop.) Let cool until hardened.
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Monday, September 16, 2019

Corn, Tomato & Feta Salad

This is a great summer salad.  I should have made it in the US, where copious amounts of fresh corn on the cob were available, but I didn't.  I made it in Italy, and therefore had to use frozen corn.  It was still good though.  Imagine how good this would be with fresh corn- and please try it if you have that available.
Corn, Tomato & Feta Salad
adapted from The Kitchn

4 ears fresh corn, husks removed (OR 3 cups frozen corn, thawed)
4 medium Roma or plum tomatoes, diced
1/2 small red onion, diced
2 ounces feta cheese (about 1/2 cup), crumbled
1/4 cup torn fresh basil leaves
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1.  If using fresh corn, cut the kernels off the cobs into a large bowl. You should have about 3 cups kernels. If using frozen corn, place that in a medium to large serving bowl.  Add the tomatoes, onion, feta, basil, vinegar, oil, salt, and pepper, and stir to combine. Cover and refrigerate for 30 minutes before serving.

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Friday, September 6, 2019

No-Bake Berry Cheesecake

 I was skeptical about this recipe, but it's so, so good! My daughter and her friend wanted to make an easy dessert, so they picked this recipe and made it by themselves.  It's amazing that a few simple ingredients can make such a good cheesecake.  To make it even easier, I didn't puree raspberries like the original recipe; I opted for homemade strawberry freezer jam and just garnished with raspberries.  Use any kind of jam you want. 

The original recipe calls for crushed graham crackers, but I had a box of crumbs on hand, so they just used my scale to measure out what the amount would be. You can use Neufchatel cream cheese for this.

A few days after my daughter made this the first time, she made it again with her brother.  It's a great recipe for teens or pre-teens to make by themselves.  No baking, and you only have to use the stove to melt butter (unless you're a butter microwaver).  So, I've actually not made this myself, lol.... but it was so good I have to put it on here!

No-Bake Berry Cheesecake
adapted from Blonde Kitchen

Graham Cracker Crust
157 grams graham cracker crumbs (9 regular crackers)
1/4 cup (32 g) confectioners' sugar
1/2 cup (113 g or 1 stick) regular (salted) butter,

Cheesecake Layer
16 ounces (170 g) cream cheese, room temperature
1 cup (125 g) confectioners' sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
about 1/3 cup berry freezer jam or homemade jam

1. Graham Cracker Crust: In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, and melted butter, stirring until the mixture is the texture of wet sand. (Or, melt the butter in a big enough saucepan and mix the crust in there.) Dump the graham cracker mixture into a 8×8 baking dish. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.

2. Cheesecake: In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. (A hand mixture works well for this.)  Spread the cream cheese mixture evenly on top of the graham cracker crust.

3. Dollop spoonfuls of the jam on top of the cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for 1-2 hours or until set.  When no longer soft, cut with a sharp knife or brownie cutter.  Store in the fridge.  
**This post and photos are property of http://dishingwithdish.blogspot.com/**

Saturday, August 17, 2019

Chunky Avocado Salsa

I saw this Avocado Salsa recently on Closet Cooking's page and made it that same day.  I was really craving some fresh flavors after traveling back home from vacation (we've been in the US (WA, OR & CA) for about 6 weeks) and this hit the spot.  It was so good! Pretty easy to make, too; just a lot of chopping.  I used jarred jalapenos because I had them on hand. 
Chunky Avocado Salsa
adapted from Closet Cooking

2 large avocados, diced
2 tablespoons lime juice (1 lime)
1 jalapeno pepper, finely diced (I used jarred)
1 romano/plum tomato, seeded and finely diced (I used an equal amount grape tomatoes)
1/4 cup red onion, finely diced
2 tablespoons cilantro, chopped (I used over double this amount)
salt to taste
Tortilla chips, for serving

1.  Mix everything, season with salt to taste and enjoy with tortilla chips!

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Tuesday, August 6, 2019

Malta Vacation

We spent 8 days in Malta in June.  It was beautiful and we loved it.  We had an apartment right on the water (the pic above is our view).  It was really hot there, but there were so many nice places to swim.  We went swimming every day except for one (and that was the day we had to pick up the rental car.)  We went to the island of Comino to see the Blue Lagoon, and also the island of Gozo. 



 Popeye Village, above.  Where the Robin Williams Popeye was filmed.  

 Above, a dry riverbed meeting the sea- perfect swimming spot.  Below, salt flats. They are all over some coastal areas.  We bought sea salt from a lady selling it on the side of the road.  

 Maltese food.  Below, rabbit, the traditional dish.  






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Tuesday, July 30, 2019

Tangier, Morocco

During our Spain trip, we took a day trip to Tangier, Morocco with a private tour guide.  We drove down to Tarifa, parked at the port, and went to Tangier from there.  The ferry was ok- a lot of people got sick, but I had taken motion sickness meds before.  I was fine, thank goodness.  (I've not been fine before on boats.) At Tangier, we were met by our tour guide and the sightseeing began.










 Chicken with olives and preserved lemons with fresh strawberry smoothie.  Kids got chicken kabobs and fries, above.  

 Mint tea! So delicious.  
 Below, view from the restaurants's roof.  There was also a sea view, but this one was more interesting. 


 An olive seller, above.  (Notice the preserved lemons also for sale, bordering the olives.) Below, fish market. 




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