SCOTCHAROOS

6 cups of Rice Krispies

1 cup light karo syrup

1 cup sugar

1 cup peanut butter

6 oz. butterscotch chips

6 oz. chocolate chips

Pour your Rice Krispies into a large bowl and set aside. In a small pan mix karo syrup and sugar and bring just barely to a boil, stirring constantly. When it just starts to boil, add peanut butter and mix it in.  Take it off the heat and pour mixture over Rice Krispies and mix it all together.  In a well greased 9 x 13 inch pan press Rice Krispie mixture in, just like you would for Rice Krispie treats. 

Mix your chips in a bowl and put them in the microwave for 30 second intervals until melted through, stirring in between.  Spread it all over the top of the Rice Krispie layer and let chocolate set up.

STRAWBERRY CAPRESE SALAD WITH BROWN BUTTER BALSAMIC VINAIGRETTE

2 cups sliced strawberries (cut them in a variety of sizes)

1½ cups halved cherry tomatoes

4 ounces fresh mozzarella, diced

2 tablespoons butter

2½ tablespoons balsamic vinegar

1½ teaspoons honey

¼ teaspoon dijon mustard

Salt & Pepper

¼ cup basil leaves

Toss strawberries, tomatoes and mozzarella together. Spread on a platter.

In a small skillet, melt butter over a medium-high heat. Once the butter starts to bubbly and turn slightly brown on the edges, swirl the pan in a circular motion until the butter is browned and smells nutty. Remove from heat and transfer to a small dish to cool until room temperature.  In a small bowl, whisk balsamic vinegar, honey and dijon together. Slowly whisk in room temperature butter. Season with salt and pepper.  Drizzle vinaigrette over salad mixture. Sprinkle with basil leaves.

MEXICAN FRUIT SALAD

2 tablespoons honey (or maple syrup or agave nectar)

3 tablespoons lime juice

pinch of salt

¼ - ¾ teaspoon ancho chili powder (use more or less to taste)

2 ½ cups honeydew, diced (~½ a melon)

3 cups watermelon, diced (~½ a melon)

3 cups cantaloupe, diced (~1 melon)

2 ½ cups pineapple, diced (~1 pineapple)

1 ½ cups mangoes, diced (~2 mangoes)

In a small bowl, combine the honey, lime juice, salt and ancho chili powder to taste. Add additional sweetener if you want it to be sweeter or another pinch of salt if you want it to be a little saltier. Set aside.

In a large bowl, combine the fruit until thoroughly mixed. Dress the salad with as much or as little of the dressing as you like. Add additional chili powder to taste if desired.

DIPPY EGGS

3 large eggs at room temperature

3 slices bread

1 pinch Fleur de Sel Salt

1 pinch pepper

Bring a small saucepan of water to a full boil. Drop the room temperature eggs carefully into the water, covering the eggs by about an inch.  Turn the heat down to a medium boil and turn the timer on to 6-8 minutes immediately.

As soon as the timer goes off, take the eggs out. Run it quickly under warm water, sit it in an egg holder, cut the top off, and add salt and pepper. While the eggs are cooking, toast the bread and then slice it into small strips.

Start dipping and enjoy!