September is here, which means it’s back to school and the question is “what’s for lunch”? For your kids, that is! This school year, hold the bologna and PB & J and put a fun twist on the old favorites in their lunchbox.

To make lunchtime unique for them and easy for you, why not pick up some prepared veggie sushi rolls at the grocery store? Mix a little (not too spicy) sweet chili sauce with some soy for dipping and you have a faboo meal that your kids will love! Pack them some cute plastic chopsticks (or those disposable wooden ones from take-out that we all have in our kitchen drawer!) to make it even more fun.

Next, let’s talk sandwiches – lettuce and tomatoes can get soggy, soggy, soggy! Instead, try some crisp cucumbers, flavorful roasted peppers or even some fresh arugula for tucking in. You can turn ordinary sandwiches into wraps for a fantastic portable lunch and a great way to incorporate leftovers such as roasted chicken.

You can get creative with spreads too; pesto, hummus, almond butter, light mayo mixed with fresh herbs… even artichoke parmesan dip makes a good smear! Just be mindful of your school’s allergy regulations as you send your kids off with their lunch bags.

For a healthy snack alternative, pack up some fresh snow or snap peas – they are super-crunchy, healthy and lots of fun to munch on. If you like sending fruit along, try Cuties Kebabs with Honey Mint Yogurt Dip for a sweet treat. Juicy strawberries, tangy-sweet clemetine segments and fresh mint make a delicious combo and the honey yogurt dip is the perfect accompaniment!

So whatever you pack up for lunch this school year, make it d’lish! -Kathy

Cuties Kebabs with Honey Mint Yogurt Dip
Makes 8 kebabs

4 Cuties clementines
2 large strawberries, quartered, or 8 raspberries
8 fresh mint leaves
8 (6-inch) fun picks or skewers, such as bamboo

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Honey Mint Yogurt Dip (recipe follows)

Peel Cuties then cut in half crosswise. Cut each half into 4 chunks. Thread onto a skewer in order: 2 chunks of Cuties, 1 piece of strawberry, 1 mint leaf and then finish with 2 additional chunks of Cuties. Repeat with remaining skewers. Serve with the dip of your choice.

Honey Mint Yogurt Dip

Makes 1/3 cup

1/3 cup plain yogurt
1 Tbsp honey
1 tsp finely chopped fresh mint
3/4 tsp finely minced Cuties zest

Mix all ingredients together and refrigerate until needed.

Recipes by Kathy Casey

Fresh cherries really signal summer! Plump, juicy cherries, icy cold, are my idea of the perfect snack. Just sitting around on a hot day popping them in one by one is the start of a wonderful summer.

How about a big bowl of cherries for dinner? Why not! When the season is ripe enjoy them from beverages to baked goods.

One of my favorite easy apps is Cherry Bings – so easy you don’t even need a recipe!

Pit big Bing cherries (and if you don’t have a pitter use one of those disposable to-go chopsticks – I know you have in your kitchen drawer – to just poke out the pit!) Enrobe in some goat cheese and then roll in some toasted almonds! My idea of the perfect summer appetizer with a great glass of Washington wine!

One of my favorite cocktails to serve up in the summertime when friends stop by is Cherry Mojitos for a Crowd – make this ultra-refreshing sip up to three days ahead of time for your next barbeque or picnic – it serves about ten!

And of course dessert ideas abound …  you know shortcakes aren’t just for strawberries. Fresh, pitted cherries tossed with a little sugar and kirsch liqueur make an excellent shortcake filling. But if you’re in the baking mood try my recipe for Summer Cherry Triple-Ginger Upside Down Cake.

Here’s to a summer filled with cherry-licious times. – Kathy

Photo courtesy of Kathy Casey’s Northwest Table – Armstrong Photography

Cherry Mojitos for a Crowd
Makes about 10 servings

1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups Bacardi Limón rum
2 cups sugar
2 cups fresh lime juice
1/4 cup clear cherry liqueur, such as Maraska maraschino
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
Loads of ice for serving
Two 10-ounce bottles soda water

Garnishes: fresh mint sprigs, fresh cherries on the stem

In a large nonreactive container, such as a glass pitcher, combine the mint, rum, sugar, lime juice, liqueur, and pitted cherries. Stir well to dissolve the sugar. Cover and refrigerate overnight.

For each serving, fill a large rocks glass or tumbler with ice and measure in 6 ounces (3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 2 ounces (1/4 cup) of soda. Stir, then garnish with a mint sprig and a cherry.

Chef’s Note: You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

Summer Cherry Triple-Ginger Upside Down Cake
Makes 1 cake

4 Tbsp (1/2 stick) butter
1/2 cup packed, brown sugar
1 pound fresh cherries, pitted (about 2 cups)

For the batter:
1 1/2 cups all-purpose flour1 1/2 tsp baking powder1 tsp ground ginger
1/4 tsp salt
2 Tbsp very finely minced fresh ginger
1/4 cup very finely minced crystallized ginger
3/4 cup sugar
6 Tbsp (3/4 stick) butter, at room temperature
1 tsp vanilla extract
2 large eggs
3/4 cup milk

Position a rack in center of oven and preheat to 350 degrees F. Butter and flour a 9-inch cake pan, and reserve.

In a small saucepan, melt the butter over medium heat then stir in brown sugar. Bring to a boil, and then immediately drizzle into the prepared pan. Use a rubber spatula to distribute sugar mixture. Place the pitted cherries evenly around on top of sugar mixture. Set aside.

To make the cake batter: In a medium bowl, whisk together the flour, baking powder, ground ginger and salt, and set aside. In a large mixer bowl, beat together the fresh ginger, crystallized ginger, sugar and butter until light and fluffy. Add vanilla and eggs and beat well. Then add flour mixture and milk, alternately, in 2 batches, mixing at low speed after each addition until just combined. Do not over-mix.

Spoon batter evenly over cherries in the pan. Spread batter gently, being careful not to move the cherries around too much. Bake in preheated oven until golden brown and a cake tester comes out clean, about 45 minutes.

Cool the cake in the pan on a rack 15 minutes. Run a small knife around edges of pan to loosen cake. Place a large platter or serving plate over cake and invert cake onto platter. Serve warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream if desired.

Recipe © Kathy Casey Food Studios

Lavender has been used in the culinary world for centuries and is enjoying a bit of a renaissance, with today’s creative chefs looking to this member of the mint family to spice up cocktails and savory dishes as well as add delicate elegance to sweeter offerings. You can dress up a summery pitcher of lemonade with lavender simple syrup – one part water, one part sugar and fresh lavender flowers brought to a boil and cooled. Pretty lavender flowers are also fantastic to freeze into ice cubes. Or how about making a super easy lavender sugar – deliciously sprinkled on fresh fruits or as an elegant gift dressed up in a jar. Just toss lavender flowers in sugar, let it dry out, then process in a CuisinArt! Don’t forget – lavender is a favorite for busy bees… plant some in a pot and help out our native pollinators!

If you love lavender as much as I do, be sure to check out The 15^th Annual Sequim Lavender Festival, happening Friday, July 15th through Sunday, July 17th. Vendors will be serving up lots of lavender inspired eats such as crab cocktail with lavender spiked salsa, lavender wine, Little O’s Mini Donuts sprinkled with Lavender Sugar, lavender dessert crepes, hand-crafted funnel cakes with lavender infused honey and cream and  lavender cotton candy! There will be a street fair as well as lovely walking tours of seven different lavender farms! Sounds sweet to me!

There’s  so much you can do with this fragrant flower.  Have fun experimenting and I hope you will try out the recipes below for Lavender Lemon Soda from lavender queen Kathy Ghert and my recipe for Succulent Summer Stone Fruits with Lavender Infused Honey Syrup! –Kathy

Photo by Brian Smale, from Discover Cooking with Lavender

Lavender Lemon Soda
This recipe is from Kathy Gehrt’s book, Discover Cooking With Lavender, it’s great to make for a crowd and is excellent with a splash of vodka or gin for those that imbibe.

Makes 4-6 Servings

1 cup water
1 cup sugar
2 tbsp fresh lavender flowers

1 cup freshly-squeezed lemon juice
25.3 fluid ounces sparkling mineral water
Ice cubes

Combine water, sugar and lavender in a small saucepan and bring to a simmer over gentle heat. Remove pan from stove and let mixture steep for 5 to 10 minutes. Strain out flowers and chill the syrup until you are ready to use it.

Combine lavender syrup with lemon juice and pour 1/2 cup of this liquid into an ice-filled glass. Fill the glass with sparkling mineral water and stir. Serve immediately.

© Kathy Gehrt, Discover Cooking with Lavender, Florentia Press

Succulent Summer Stone Fruits with Lavender-Infused Honey Syrup
A great way to use up that lavender from the big plant in your yard. This syrup is easy to make and is just the thing to give fresh fruit a special touch, Make extra lavender infused honey syrup to give as pretty gifts. Seal in small bottles and tie a fresh lavender flower to each bottle.

Makes about 6 servings

Lavender-Infused Honey Syrup
1/2 cup high-quality honey, preferably local
1/2 cup water
8 fresh lavender flowers, unsprayed, and rinsed (or use 1 tablespoon dried)

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About 4 cups assorted fresh, ripe stone fruits, prepared as follows before measuring:
Peaches, peeled, pitted, and cut into wedge
Large apricots, pitted and cut into wedges
Plums, pitted and cut into wedges
Nectarines, pitted and cut into wedges
Dark or light sweet cherries, pitted

2 teaspoons fresh lemon juice
Fresh lavender flowers for garnish, optional

To make the Lavender-Infused Honey Syrup: In a small, heavy saucepan, combine the honey, water, and lavender flowers. Bring to a low boil over medium heat, being careful that the mixture does not foam up. Simmer slowly for about 10 minutes, or until the mixture is like thin pancake syrup. Remove from the heat and cool to room temperature. Strain into a glass jar, cover, and reserve. The syrup will keep, covered, at room temperature for 2 weeks.

To assemble and serve: In a large bowl, toss the fruit first with the lemon juice, then with the Lavender-Infused Honey Syrup. Serve in pretty glasses or fruit dishes, garnished with fresh lavender flowers if desired.

Recipe © Kathy Casey

Spring has sprung and summer is on its way! Vibrant stalks of rhubarb have begun to poke their heads out of the ground and are starting to make their first appearances at local markets. This fruit pie favorite, which is actually a vegetable, ranges in color from pale green with pink speckles to fully pink as well as rich, dark red. The color is a result of the variety of plant and is not an indicator of quality or sourness – popular myth at work! Hothouse rhubarb is first to hit grocery stores, but its flavor pales in comparison to our local farmers’ crop or those grown in backyards. Never fear – those delicious specimens will be ready to grace your favorite dish soon, with rhubarb’s peak season upon us!

Rhubarb is almost always sweetened and cooked in some form, as it is tart tart tart!  It bears the nickname “pie plant” because of its most common use in desserts.

Every spring and early summer, my grandmother had a pan of tart-and-sweet rhubarb stewing. We used to have it for breakfast to top our oatmeal or spoon up on our toast. My recipe inspired by Grandma Mimi is a heavenly Roasted Rhubarb Honey Mousse! Sliced rhubarb is tossed with sugar and then slow-roasted to a syrupy goodness. Then it’s chilled and folded with honey-sweetened whipped cream. (You can roast the rhubarb the day ahead and finish off the mousse the day of serving.)

But rhubarb isn’t just for dessert it makes a wonderful addition to cocktails, too!  Why not try my Rhubarb Collins, the perfect refreshing crowd-pleaser for your next backyard party! (Make the Rhubarb syrup up to 4-days in advance). You can also leave out the vodka and add more soda water for a tasty DIY soda and non-alcoholic sipper.

A tasty Rhubarb Collins

So invite over some friend this holiday weekend – plan a potluck so everyone can share in the work, or grill up something local and easy.

While the sun goes down—spoon dreamy Roasted Rhubarb Honey Mousse slowly on to your tongue, or sip a cool snazzy Rhubarb Collins —and you may just think you live in the best place on earth. – Kathy

Roasted Rhubarb Honey Mousse

Makes 6 servings

1 pound rhubarb, trimmed and cut into 1-inch pieces (4 cups)
1 cup sugar
1 small package (3 ounces) cream cheese
5 Tbsp. honey
1 1/2 cups whipping cream

Garnishes: Whipped cream, edible flowers

Preheat an oven to 375°F.

Toss the rhubarb and sugar together in a large bowl, then spread in a 9-by-13-inch glass baking dish. Roast, uncovered, for about 45 minutes, or until the rhubarb is soft and the syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Let cool to room temperature, then refrigerate until chilled. (You can do this up to one day ahead- just keep refrigerated.)

Whip the cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in the chilled rhubarb mixture. Whip the cream with the remaining 1 tablespoon of honey until firmly peaked. Stir about one third of the whipped cream into the rhubarb mixture to lighten it, then fold in the remaining whipped cream.

Dish up into 6 pretty glasses. Refrigerate until ready to serve, then top, if desired, with a little plain whipped cream and an edible spring flower, such as a pansy, or petals of apple, pear, or plum blossoms.

Chef’s Note: If selecting edible flowers from your yard, be sure that they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.

Recipe ©Kathy Casey Food Studios^®

Rhubarb Collins

Makes 1 cocktail

For a non-alcoholic cooler delete the vodka and just add more soda water.
This drink is also delicious with a dash of fresh strawberry puree. I also like to garnish it with a small sprig of thyme and a lemon wedge.

1 1/2 ounces Organic Vodka, such as Moon Mountain
1 1/2 ounce Rhubarb Syrup (recipe follows)
3/4 ounce fresh lemon juice
1 1/2 ounces soda water, chilled

Measure the vodka, Rhubarb Syrup and lemon into a cocktail shaker. Fill with ice and shake vigorously.

Pour into a tall Collins glass. Add soda water and stir. Garnish with a lemon wedge and thyme if desired.

Rhubarb Syrup

Makes 2 1/2 cups – or about 12 servings

2 cups sliced rhubarb
2 cups water
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2 cups sugar

Combine rhubarb and water in a small saucepan. Bring to a boil then reduce heat and simmer 5 minutes. Then add sugar and bring back to a boil. Remove from heat and let steep for 30 minutes. Then strain through a fine mesh strainer, pressing all juices out well. Keep refrigerated for up to 3 weeks.

Recipe ©Kathy Casey Food Studios^® – Liquid Kitchen™

Kathy Casey is a celebrity chef, mixologist and entertaining expert. She is known as a pioneer in the bar-chef movement.  Catch Kathy on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog www.kathycasey.com/blog, on Small Screen Network or find Sips & Apps on Facebook.

Ever since I was young, I’ve always asked for lemon meringue pie for my birthday instead of a regular birthday cake. Cake … I can take it or leave it. But pie – I love it!

There are so many versions of my beloved lemon meringue. And with so many recipes floating around, some get fancy with “lemon curd” as their filling – It’s not for me. Others masquerade as lemon meringue in grocery stores with florescent yellow fake filling – giving my fave a bad name!

My favorite recipe is just like my Mom used to make but with a few updated twists. The recipe uses fresh lemon juice and lovely yellow lemon zest, which really ups that delicious tartness we love in a citrus pie filling. The crust is speckled with chopped toasted hazelnuts … and I also like to indulge a little –it’s my birthday, why not?– and use lard in the pie crust. It makes it so much flakier and gives it that old fashioned flavor. A little corn starch in the filling helps it set just right for that picture perfect slice of pie when you cut into it. The lemony goodness then gets a layer of fresh raspberries – and all that gets topped with a cloud of fluffy meringue.

I so look forward to a big slice every May 19th! I know your mouths are watering, and mine is too – I can’t wait to have a slice! – Kathy

Enjoying a slice!

Kathy’s Birthday Lemon Meringue Pie with Fresh Raspberries

Crust
1 cup all purpose flour
1/4 cup toasted and chopped hazelnuts
1/4 tsp. salt
1 tsp. sugar
1/4 cup lard or vegetable shortening
2 Tbsp. butter
1 – 2 Tbsp. ice water

Filling & Meringue
1 cup + 1/2 cup sugar
1/3 cup cornstarch
1 1/2 cups water
6 Tbsp. fresh lemon juice
4 eggs, separated
1 1/2 Tbsp. finely minced lemon zest
2 Tbsp. butter
1 1/2 cups fresh raspberries
1/4 tsp. cream of tartar

Preheat oven to 475 degrees F.

To make the crust:
Mix the flour, hazelnuts, salt and sugar together in a large bowl. Add lard or shortening and butter and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

Add 1 tablespoon of the ice water. Stir the dry mixture with a fork, mixing until liquid is just incorporated. If dough is too dry, then add more water, 1 to 2 teaspoons at a time.

Form dough into a ball and flatten out slightly to a big disk, fold over each side into the middle, so there are 3 layers. Wrap in plastic wrap. Chill in refrigerator for 20 minutes.

After dough has chilled, press the portion into a flat round disk. On a lightly floured surface roll out dough into a 1/8-inch-thick circle that is about 1 inch larger all around than a 9-inch pie pan.

Place crust in pie pan and crimp the edges. Prick crust all over with a fork to prevent puffing while baking. (If pastry puffs, carefully reach in oven and prick pastry again where puffing.) Bake for about 8 – 10 minutes until golden brown then remove from oven and cool.

Reduce oven temperature to 400 degrees.

Meanwhile, to make the filling:
In a heavy sauce pan whisk together 1 cup of the sugar, cornstarch, water and lemon juice until well combined and cornstarch is dissolved.

Place over medium heat and stir constantly until mixture is thickened and lightly simmering.

Mix together the egg yolks in a small bowl with a little of the hot mixture to temper the eggs, and whisk quickly into the simmering mixture. Cook about 1 more minute, stirring constantly, until totally thickened. Remove from heat and whisk in lemon zest and butter.

Cool, stirring often. When filling has cooled slightly, pour into the cooked pie shell and arrange raspberries on the top.

To finish pie:
Make meringue by whipping the 4 reserved egg whites with cream of tartar in a mixer on medium high speed until frothy. Gradually beat in the remaining 1/2 cup of sugar, a little at a time with mixer on high. Continue beating until stiff and glossy but not dry. Pile meringue on pie, sealing meringue onto edge of crust to prevent shrinking of the meringue.

Swirl with a spoon for a decorative, peaky top and bake in the 400-degree preheated oven for 6 – 8 minutes or until lightly browned. Place on a rack to cool.

Recipe © Kathy Casey Food Studios®

You’ve for sure seen them at Starbucks. And they do make perfect whipped cream. But there’s so much more you can do with them! Of course I’m talking about iSi Gourmet Whips (as seen to the left, photo courtesy of iSi North America).

There are so many ways you can use your Whip! I tend to geek out and try different things.

Amazon’s Al Dente Blog

For some reason, the French Macaron has developed a bit of a reputation as a tough cookie… to make, that is. This is due to the fact that they can be a little finicky, requiring more attention to detail than a regular cookie. They need to sit out before baking (long enough to form the perfect skin), the batter should flow like lava and don’t forget the coveted ‘feet’ that have to form in the oven.  Like anything, though, practice makes perfect and once you’ve mastered them, the doors are wide open! The great thing about these divine treats is that they are infinitely customizable; you can flavor them to your heart’s content and fill them with just about anything you can think of. While there are some traditional flavors like pistachio, vanilla and chocolate, the macaron is the perfect vehicle to try new and unexpected combinations.

Personally, I love raspberries, so I can’t think of anything tastier than some super-fun Raspberry Macarons with Pink Champagne Buttercream filling! This recipe was created by my Food Studio associate Jessica Duncan – an avid baker!  These are a sweet, pretty little treats that practically beg to be set out for anything from a birthday party, a bridal shower or an afternoon tea party. Even better, surprise mom on Mother’s day with this beautiful sweet treat! The tartness of the raspberry plays wonderfully against the smooth sweetness of the buttercream. Pink sanding sugar sprinkled on top gives them a little extra bling – fabulous!

So forget what you’ve heard about troublesome macarons and give Jessica’s recipe a try – your go-to dessert list will gain a sweet addition you won’t regret!  -Kathy

Raspberry Macarons with Pink Champagne Buttercream
Food Studio culinary associate Jessica Duncan loves to bake sweet treats – her passion for macrons is almost rivaled by her love of cupcakes. She shares her recipe with us today. Thank you Jessica!

Makes about 35 macarons

4 egg whites, room temperature
2/3 cup almond flour
1 cup powdered sugar
Pinch of cream of tartar
1/8 cup super-fine sugar
1 Tbsp. strained raspberry puree
3-4 drops pink gel food coloring
1/8 cup pink sanding sugar (available at cookie and cake decorating stores)
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Pink Champagne Buttercream (recipe follows)

Separate your egg whites and, in a covered bowl, let them come up to room temperature.

Preheat oven to 325 degrees.

In a food processor, pulse together almond flour and powdered sugar until fine powdered, then sift thoroughly. Set aside.

In an electric mixer on medium speed, mix whites until foamy. Add cream of tartar and whip whites to soft peaks. Be sure not to over-mix at this point to avoid macarons being too dry.

Reduce mixer to low speed and incorporate super-fine sugar, increase to high speed and whip mix to stiff, glossy peaks, about 8 minutes.

Remove bowl from mixer and sift dry ingredients in 1/3 at a time, very gently folding in with the egg whites until just incorporated. Add pureed raspberry and food coloring and fold in. Test a teaspoon of your batter on a plate – if it smoothes out immediately, your batter is ready. If there are still peaks, whisk on low for another 30-45 seconds.

Transfer batter carefully to a piping bag fitted with a 1/4-inch, round tip. Avoid over-handling the batter as it can begin to deflate. On a sheet tray lined with parchment, pipe out 3/4″ rounds, (at least 1 inch apart) being sure to pull the tip to the side rather than leaving a small peak in the center. Tap the baking sheet firmly to release any air bubbles. Sprinkle generously with pink sanding sugar. Let sit at room temperature for at least 45 minutes, or until a skin forms on the rounds.

Bake about 10 – 12 minutes or until macarons are just firm, but not browning. Baking time may vary depending on your oven, so watch them closely. Once done, remove from the oven and let cool completely – at least 30 minutes. Remove carefully and sort macarons into same-sized pairs.

Transfer buttercream frosting to a piping bag with a 1/4-inch round tip. Pipe a 1/2″ round of filling on to a macaron and sandwich together with its mate. Serve immediately or store at room temperature for up to 2 days or freeze for up to three months between sheets of parchment.

Pink Champagne Buttercream
Makes about 3 cups

2 egg whites
2/3 cup sugar
Pinch of salt
5 Tbsp. champagne or sparkling wine
8 oz butter (two sticks), room temperature
1-2 drops pink gel food coloring

Bring a medium pot (one that your bowl will set on) of water to a simmer.

Meanwhile; in a heat-safe bowl (or the bowl of your stand mixer), whisk the eggs by hand until light and foamy. Add the sugar, salt and champagne. Place the bowl over the pot of simmering water and whisk until the mixture registers 160 F degrees on a candy thermometer and the sugar has dissolved. Test the texture between your fingers – it should be smooth, not grainy.

Remove bowl from heat and place on the counter –or attach to stand mixer. With an electric mixer use the whisk/beater attachment, mix on medium speed until the bowl is cool to the touch, about 5-6 minutes.

Increase to medium-high speed and beat until stiff, glossy peaks form, about 6 minutes. Reduce to medium speed and one piece at a time, incorporate butter until mixture has come together to a thick frosting consistency. Mix in food coloring to desired intensity. Use immediately. (You can refrigerate covered for up to 3 days – just bring to room temperature before using and give it a few turns with a mixer to fluff it up).
Recipe by Jessica Duncan

Having a blast in New Orleans! I’m currently at the Mom 2.0 Summit Conference with Almond Accents dishin’ out d’lish bites! Here’s one of my tasty treats, my Toffee Almond Jumbles! Enjoy! -Kathy

Toffee Almond Jumbles
Makes 16 pieces

1 package Almond Accents Butter Toffee Glazed sliced almonds
2 cups Wheat Chex^®
1 cup broken pretzel sticks (about 1/2-inch pieces)
1 1/2 cups butterscotch chips
1/2 cup chocolate chips
sea salt for sprinkling (optional)

In large bowl, mix Almond Accents, Wheat Chex and broken pretzels. In a 4-cup microwavable cup, microwave butterscotch chips, uncovered, on medium for 10 seconds; stir and repeat in 10-second intervals until mixture can be stirred smooth. Pour over cereal mixture, stirring until evenly coated.

On a wax-paper lined cookie sheet, form mixture into 16 “stacks”; if mixture begins to cool and crumble, return to microwave for 10 seconds then continue.

In another small microwavable bowl, microwave chocolate chips, uncovered, on medium in 10-second intervals, until chocolate can be stirred smooth. Drizzle chocolate over snack-mix stacks and lightly sprinkle with sea salt if desired. Refrigerate until just set. Store in an airtight container at room temperature.

Recipe created by Kathy Casey Food Studios^®