kreeli's super fudge brownies are INCREDIBLE. This is now going to be my default brownie recipe. So fudgey and moist...I've missed brownies like these!
Peanut butter Rice Krispie treats:
6 cups puffed rice cereal
1 cup corn syrup, brown rice syrup or a combination of the two (use whatever you have)
1 cup sugar
1 cup peanut butter
Over medium heat, mix sugar and corn syrup/brown rice and heat until sugar has dissolved completely. Turn off heat and mix in peanut butter. Add cereal to a large bowl; add sugar-peanut butter mixture and stir thoroughly. Press into a 9 x 13 pan and let cool completely.
Ranch dip, vegetable dip, vegetables, pretzels and chips:
I used the Fantastic Foods dry vegetable dip mix and the Lipton Soup Secrets Kosher dry ranch dip mix, each added to two containers of Galaxy Foods vegan sour cream. The sour cream was gross on its own, but ok when mixed with the seasonings. The texture was very lumpy and thick for sour cream; next time, I will go back to using Tofutti. These were served with baby carrots, sliced cucumbers and celery sticks, as well as mini pretzels and ruffled potato chips.
Guacamole, salsa and tortilla chips:
I was planning to use this recipe for guacamole, but my avocados weren't ripe enough and I didn't have time to speed the process. Oh well, next time! The tortilla chips and jarred salsa were sufficient; if tomatoes were in season and not so expensive, I would have made pico de gallo but jarred salsa works too.
This recipe relied on a lot of "convenience foods," so it was very easy to make. Mix 1 box faralle pasta (aka butterfly pasta) with a can of olives (drained), 1 jar of artichoke hearts, 1 jar of roasted red peppers (chopped and drained), a bunch of steamed broccoli (I added it to the boiling pasta for a few minutes), 1 can of garbanzo beans (drained and rinsed) and 1 packet of Good Seasons Italian dressing, prepared according to directions with olive oil, vinegar and water. That's it!