Over Thanksgiving I told you about my distaste for traditional Thanksgiving food. It’s sad, I know. But what is even sadder is that I battle my picky-eater syndrome even more so at Christmas. Afterall, Christmas food is usually round two of Thanksgiving food. A few years ago, my dad and step-mother broke our Christmas Eve tradition and prepared Snow King crab legs. It was de-lish.
I have a true love/hate relationship with Christmas dessert. As in, I love that I hate most of it. Instead of gaining five extra pounds by eating pecan pie and chocolate fudge, I can save those five pounds for my grandmother’s yeast rolls and my macaroni and cheese! One dessert that I do love and try to make every year is a oft-forgotten American tradition. RICE KRISPY TREATS! (Or in my generic off-brand cereal’s case, Crispy Rice Treats…?) And the best part? They are super-duper easy to make. See? That really is all you need. That, and a giant pot to stir it all together.
I had to get a big strong man arm to stir it all together for me though. Once those melted marshmellows start to harden back up it takes some serious strength to continue mixing. I like to put my Rice Krispy Treats in the fridge to let them cool before cutting. This year I left in them in too long though and had to cut them up with a pizza cutter. It actually worked out well though and could really catch on.
And my final product on my beautiful Earthborn Pottery platter. I made twice this many so that I could have extra to keep at home and a few extra to hook up my fellow Rice Krispy Treat lover, Addie. But I got excited and accidentally ate more than I meant to. Sorry Addie. I owe you one.
by Amanda
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