Sun-butter Rice Krispy Treats

I love peanut butter Rice Krispy Treats! But as with many things I have had to find other ways of enjoying some of my favorite recipes, and it's been incredibly easy with the wonderful Sun Butter product. I know everyone is raving about Nutella right now, but it's not peanut allergy safe so I won't be jumping on that bandwagon. I do hope that more people will catch on to how delicious Sun Butter is and that it's 100% peanut allergy friendly!

Ingredients
2/3 cup white corn syrup; light agave nectar works great too!
1 cup brown sugar
1 cup Sun Butter
2 T margarine
6 cups Rise Krispies or cornflakes
3/4 cup sunflower kernel, optional

Directions
Combine corn syrup ans sugar in a saucepan, bring to a boil. Remove from heat. Add SunButter, margarine and sunflower kernel. Spread in a 9x13 pan. Cut into bars

Recipe found at www.sunbutter.com/recipes

Puppy Chow!

I have apparently been spoiling my wife with sweets, because every day we don't have something sweet for her to eat she lets me know about it. Thankfully this time she requested something that's as delicious as it is addictive, which means it's not a good thing to have around if your on a diet, it's puppy chow! No not the stuff your actually feeding your puppy.......OK that's a horrible joke and incredibly lame but I couldn't help myself. But seriously, if you haven't heard of this stuff by now you have been living under a rock.

To make this recipe safe for my DD with a peanut allergy, I swapped the 1/2 cup of peanut butter for 1/2 cup of Sun Butter with excellent results.

Ingredients
9 cups crispy rice cereal squares
1 cup semi-sweet chocolate chips
2 tablespoons butter
1/2 cup peanut butter or 1/2 cup Sun Butter
1 1/2 cups confectioners' sugar

Directions
1. In a saucepan over low heat, melt the chocolate and butter, add peanut butter and mix until smooth.
2 Remove from heat, add cereal and stir until coated
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Fried Chicken & McDonald's Sweet and Sour Sauce

I have great news, your getting two recipes for the price of one today! I hadn't intended on it working out this way but it has. I've been wanting to do fried chicken and make a copycat recipe of McDonald's Sweet and Sour dipping sauce for a while now. After finding a recipe for the dipping sauce at Top Secret Recipes I knew I needed to have it with fried chicken, it's sort of a package meal.

 The sauce recipe is very close and was a hit for my little girl who LOVES McDonald's Sweet and Sour sauce. The chicken was my own recipe and used what I had on hand, I unfortunately never had a fried chicken recipe handed down to me. Which given that I live in Missouri where we have a great mixture of foods I find a little shocking. But I am working on getting my hands on a good recipe or get my attempt to where I would like it. Now the great news is that both of these recipes obtained Tot Approval from my little girl, and yes I will be making these again.

McDonald's Sweet and Sour Dipping Sauce
Ingredients
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

Instructions
1 Combine all ingredients except the water in a food processor or a blender and and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.
Makes about 3/4 cup.

Fried Chicken
2lbs chicken tenders
1 cup butter milk
1 cup flour
1 tbsp seasoning salt
1 tsp pepper

Directions
1. Place chicken and buttermilk in an airtight container and allow to marinate for at least 4 hours.
2. Combine flour, seasoning salt, and pepper in a bowl. Remove chicken from buttermilk and dredge in flour mixture being sure to coat chicken thourghely.
3. Fry chicken in canola oil or vegetable oil till chicken is golden brown, remove from oil and allow chicken to cool a little before serving.