Stuffed Crispy Rice Cereal Brain Food

RICE KRISPY TREAT BRAINS

Steps:

• Melt butter in a pot over medium heat (you can do this in the microwave too). Add marshmallows and heat until melted, stirring frequently. Add a few drops of red food coloring for a nice brain color.
• Add the cereal and stir until evenly coated with the marshmallow / butter mix.
• While mixture is still warm, spray your hands with non-stick spray and scoop up about 1/4 cup of marshmallow coated cereal. Form into a ball, then flatten a bit and give it a brain like indent with a spray coated knife. Set finished brain onto a parchment or wax paper covered baking sheet.
• Let brains cool and then drizzle with red gel icing to give them that gorey brain look.
• Makes 12-16 brains, depending upon how big you made them. Store in an air-tight container for 1-2 days.

STUFFED CRISPY RICE CEREAL BRAIN

Steps:

• For the chocolate mousse: In a cold metal or glass bowl, whip the cream to soft peaks. Set aside.
• Fill a saucepan about a third of the way with water and bring to a simmer. Put the chocolate and butter in a medium heatproof bowl and place over the simmering water, making sure that the bottom does not touch the water. Heat, stirring, until melted and smooth. Set the mixture aside. Keep the pot of water simmering but not boiling.
• Put the whole egg, yolks and salt in a heatproof bowl. Beat with an electric mixer until light, about 1 minute. Slowly add the granulated sugar to the egg mixture while continuing to beat. Set the bowl over the simmering water and increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat until pale yellow, very fluffy and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick and the mixture folds over on itself (holds a ribbon), about 3 minutes.
• Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Hold in the refrigerator.
• For the frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with the milk as desired. Mix in enough of the red food coloring to make the frosting cotton-candy pink. Transfer to a piping bag fitted with a medium plain tip.
• For the rice cereal treat shell: Add the marshmallows and butter to a large pot over medium-low heat and cook, stirring, until melted. Add the rice cereal and mix to combine.
• While the cereal mixture is warm, spray the inside of a medium bowl and your hands with nonstick spray. Line the bowl with a 2-inch-thick layer of the cereal mixture. Spray the outside of a smaller bowl with nonstick spray and place it in the center of the cereal shell, pressing down to compress and even out the cereal layer. Once the cereal has set, spoon the chocolate mousse into the center of the shell. Flatten the remaining cereal mixture and lay it over the mousse, pressing the sides to seal. Refrigerate until chilled, about 15 minutes.
• Invert onto a platter or baking sheet and form gently to look like a brain. Pipe the frosting on top of the cereal shell in a brain-like pattern. Make a 1-inch line down the center of the brain with a butter knife or offset spatula and top the frosting line with red sprinkles.

NON-CEREAL CRISPY TREATS

Steps:

• Spray an 8-by-8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch hangover on at least two sides.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the mix-ins of your choice until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Use the parchment overhang to lift the treats from the dish. Cut into sixteen 2-inch square bars.

CRISPY RICE CEREAL-COATED FRIED CHICKEN

Steps:

• Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
• Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
• Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
• Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.