Brown butter rice Krispie treats are crispy, sticky, and gooey. It gives these classic treats a fun, updated twist, bringing delicious nuttiness to the sticky deliciousness! This is the kind of snack that will be the star of the fanciest party because no one can resist gooey marshmallows and the crunch of the Krispies.

Ingredients:

• 1 stick (8 tablespoons) salted butter
• 10 cups (two 10-ounce bags) of marshmallows
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon flaky sea salt
• 9 cups brown rice Krispies

How to make it:

• Line a 9x13-inch baking dish with parchment paper.
• Add the butter to a large pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the marshmallows, stirring until melted. Stir in the vanilla, salt, and brown rice Krispies, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly.
• Let the treats cool, for at least 1 hour. Cut into bars and serve! Bars will keep for 2-3 days stored in an airtight container.

If you are in a pinch and don't know what to make for your next cookout, let's try this melon ball salad. It's an easy summer side and one that kids and adults both love, because who can resist popping cute melon balls into their mouths! Also, melons are one of the best foods for you, providing a great deal of vitamin C. Not to mention, they're so tasty!

Ingredients:

• Honeydew melon
• Seedless watermelon
• Cantaloupe

How to make it:

1. Wash melons and cut each in half. Scoop out and discard seeds (for honeydew and cantaloupe).
2. Using a melon ball scooper or a rounded teaspoon, scoop balls out of melon flesh. Place in a large bowl.
3. Gently mix using a spoon or rubber spatula. Cover and refrigerate until ready to serve.

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties, and other gatherings. According to Wikipedia: "The term deviled, in reference to food, was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity". They’re easy to make, only have a handful of ingredients and most people love them.

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• 1/8 teaspoon salt
• Dash of pepper
• Garnish: paprika

How to make it:

1. Place eggs in a single layer in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand for 15 minutes.
2. Immediately drain and fill the saucepan with cold water and ice.
3. Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
4. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
5. Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

A shrimp cocktail is an appetizer with large cooked shrimp or prawns served with a tomato-based zesty cocktail dipping sauce. It is frequently offered frozen or refrigerated in supermarkets and packaged as a "shrimp ring". It only takes a few minutes to make this homemade shrimp cocktail, yet it tastes just as good as the kind you'd get at a high-end restaurant. Also, roasted shrimp are more flavorful than the boiled shrimp sold in supermarkets and you can’t beat a homemade cocktail sauce.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1⁄2 tsp Old Bay seasoning (optional)
• Salt and black pepper to taste
• 1⁄2 cup ketchup
• Juice of 1⁄2 lemon
• 1 Tbsp prepared horseradish
• 1 tsp sriracha or other hot sauce

How to make it:

1. Preheat the oven to 400°F.
2. On a baking sheet, toss the shrimp with olive oil, Old Bay (if using), and salt and pepper. Bake for about 5 minutes, until the shrimp are pink and just firm.
3. While the shrimp cook, combine the ketchup, lemon juice, horseradish, and sriracha.
4. Taste and adjust the spice level to your preference. Serve with the shrimp.

Rainbow fruit kabobs are so easy to make and so delicious to eat. The colors of the rainbows are such a fun and healthy way to get your kids to eat more fruit! And they make a perfect snack for after school, right before bed, or whenever you want to give your kids something sweet that doesn’t involve brownies, cookies, ice cream, or candy.

Ingredients:

• Wooden kabob skewers
• Strawberries (de-stemmed and cut in half if they are large)
• Raspberries (choose these or strawberries)
• Mandarin orange slices
• Pineapple (cut into bite-sized pieces)
• Green grapes
• Blueberries
• Purple/red grapes
• Marshmallows (cut in half if desired)

How to make it:

1. Prepare all fruit.
2. Place one strawberry or raspberry on skewers.
3. Insert one or two mandarin orange slices onto each skewer.
4. Add one pineapple piece to each skewer.
5. Add one green grape to each skewer.
6. Add two blueberries per skewer.
7. Insert one purple grape onto each skewer.
8. Add marshmallows to each skewer.
9. Serve plain or with your favorite fruit dip.

The word fondue comes from the French word "fondre" which means to melt. While it's most often associated with cheese, fondue is also made from chocolate, tomatoes, and even oil. Cheese fondue was probably the first type, though, created in Switzerland in the 1800s to stretch out food during the lean months. The great news is this dish is super easy to make at home, and you can dip veggies and bread into cheese tonight.

Ingredients:

For the fondue:

• 1/3 pound firm alpine-style cheese such as gruyere
• 1/3 pound fontina
• 1/3 pound gouda
• 2 tablespoons cornstarch
• 1 cup dry white wine such as Sauvignon Blanc
• 1 clove garlic minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 1/8 teaspoon nutmeg

Assorted fondue dippers:

• Boiled baby new potatoes in their skins quartered if large
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus
• Button mushrooms wiped clean and stem removed
• Cherry tomatoes
• Sliced firm apples such as Granny Smith
• Cooked sliced hot sausage
• Cubed French, sourdough, and/or pumpernickel bread

How to make it:

1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

NOTE: Refrigerated cheese fondue can be prepared a day in advance. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.

This after-school snack - peanut butter banana uncrushable is shockingly healthy, with the banana's nutrient and fiber content and the punch of protein from the peanut butter, natural and whole grain with no sugar added. Make them "Uncrustable-style" for a tasty and filling treat with a surprising twist.

Ingredients:

• 10 slices of 100% Whole Grain Bread (gluten-free, vegan, etc.)
• 5 tbsp Natural Peanut Butter
• 2 small Bananas
  

How to make it:

• Spread the peanut butter in a circular fashion in the center of five slices of bread.
• Slice the banana into "coins" and arrange them on top of the peanut butter circles.
• Place the remaining slices of bread on top of the coated slices.
• Put the pastry press over the center mound and firmly press down to seal. Enjoy immediately, or place in sandwich baggies and freeze for later!
  

Cottage cheese is a mild flavored cheese that is rich in casein, a type of protein known for its slow digestion which means it will make you feel fuller longer. Some people stir clear cottage cheese because of its texture. It comes in small curds and some people don't like that texture. The good news is that you can easily change the texture of cottage cheese and make it into a yogurt-like dip. Cottage cheese with pineapple is an easy snack or breakfast option that packs a lot of protein.

Ingredients:

• 4 tablespoons chia seeds
• 1 cup unsweetened pineapple juice
• 1 cup fresh pineapple, diced
• 1 cup 2% cottage cheese, Good Culture

How to make it:

1. In 2 small bowls or jars combine 1/2 cup pineapple juice with 2 tablespoons chia and stir.
2. Let sit for 30 minutes then stir again, cover and refrigerate overnight.
3. Serve topped with cottage cheese and pineapple.