It Inspired Me

Thanks for Kris B I got to enjoy these delicious treats! Yes I may have enjoyed a bit too many, but how can you help it when they are so light, fluffy and delicious? If I ever got so inspired, I would love to try to make these with Alton Brown's homemade marshmallows! They would probably be unbelievable! Hope you enjoy them as much as we did. 4 tablespoons salted butter, plus more for greasing One 10-ounce bag marshmallows 1/4 teaspoon salt 6 cups rice cereal 1 bag mini white marshmallows Rainbow sprinkles, to decorate Thoroughly grease a 9- by 13-inch pan with softened butter.  In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.  Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles. Let cool completely, and then cut

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves of garlic , peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or un