Almond S’mores Rice Krispie Treats

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INGREDIENTS

  • ½ cup (1 stick) unsalted butter

  • 2 10-oz. bags mini marshmallows (plus more for topping)

  • 1 teaspoon vanilla extract

  • 8 cups Rice Krispies cereal

  • ½ cup graham cracker crumbs (coarse) (plus more for topping)

  • ½ cup Mariani Almonds, chopped (plus more for topping)

  • ⅓ cup chocolate chips

INSTRUCTIONS

  1. Grease a 9 x13 baking dish and line with parchment paper.

  2. Add the butter, mini marshmallows, and vanilla extract to a large pot over medium heat.  Stir over heat until the butter and marshmallows are completely melted (5-8 minutes).

  3. Add the Rice Krispies cereal, graham cracker crumbs, and chopped almonds to the pot.  Stir until all of the cereal is coated in the marshmallow mixture. 

  4. Transfer the mixture to the prepared baking dish and use a spatula to press it down in an even layer.  Top with chocolate chips, extra graham cracker pieces, extra chopped almonds, and extra marshmallows.

  5. Let the Rice Krispie treats cool for at least 1 hour before slicing and serving.

Grilled Halloumi Salad with Almonds, and Tahini Dressing

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INGREDIENTS

For the salad

  • 4 cups arugula

  • ¼ cup pomegranate arils

  • 6 oz. halloumi cheese, cut into ½-inch thick slices

  • ¼ cup Mariani sliced almonds (can be toasted or left as they are)

For the dressing

  • ¼ cup tahini

  • Juice of ½ a lemon

  • 1 tablespoon maple syrup

  • ¼ teaspoon garlic powder

  • 3 tablespoons water

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Grill the halloumi cheese.  Bring a grill or grill pan to medium heat.  Place the cheese slices on the grates.  Cook for 3 minutes on one side, until the cheese starts to get melty.  Cook for 3 minutes on the other side, then remove from heat and set aside

  2. Make the tahini dressing.  Add the tahini, lemon juice, maple syrup, garlic powder, salt, and pepper to a small bowl.  Mix until all ingredients are evenly combined.  Add the water and mix again until incorporated.  Taste and adjust seasoning as needed.

  3. Add the arugula, pomegranate arils, grilled halloumi cheese, and almonds to a large bowl.  Pour the dressing on top and toss until the salad is completely coated.

Blueberry Almond Biscuit Buckle

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INGREDIENTS

  • 2 packages of refrigerated biscuits

  • 1 cup melted butter

  • 1 cup brown sugar

  • 1 cup white sugar

  • 1 tablespoon cinnamon

  • 2 teaspoons almond extract

  • 1/2 cup sliced or slivered almonds

  • 1 cup blueberries

  • strawberries for topping

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees.

  2. In a medium size bowl mix together the brown sugar, cinnamon, white sugar and almond extract.

  3. Break open the biscuit packages and remove the biscuits. Cut each biscuit into 4 pieces.

  4. Dunk each piece of biscuit in the butter to coat then roll the biscuit piece in the sugar mixture.

  5. Place the coated biscuit in a rectangular baking dish.

  6. Continue to soak and coat the biscuit pieces until all the biscuits are coated and in the baking dish.

  7. Pour the remaining butter over the biscuits.

  8. Sprinkle the blueberries and almonds over the biscuits.

  9. Place the dish in the oven and bake for 30-35 minutes at 375 or until the biscuits are cooked through.

  10. Top with fresh strawberries to serve.