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What’s for Dinner Wednesday: Pandemic version

18 Mar

Planning meals for the next 14 days was particularly challenging this time around. No frozen veggies to be found.

Well. Here we are.

We are in the midst of a worldwide pandemic. The novel coronavirus, otherwise known as COVID-19, has made its way through the world, currently hitting the United States. Week by week, day by day panic has set in nationwide as people prep for the unknown, fearing potential lockdown or shelter in place rulings in cities and states, and in some places, they are already living under that ruling. Since we are not at that point yet in our city or state, many people here are planning and stocking up for the next 14 days at a minimum, and with everyone everywhere doing that, it’s made grocery shopping and meal planning quite challenging. To add to the challenge, two of our three kids are quarantined as they were potentially exposed to COVID-19 at school, while the rest of us are not.

As I began my shopping last week, I did not go in with a specific list of items I needed for definite meals because I had already heard of the difficulty people were having at the stores, with empty shelves everywhere. Instead, I went in hoping to find two weeks’ worth of things I could make meals out of and I planned my meals on the spot as I found items in each store I went to.

Therefore, the list of meals below is what I came up with using what we had on hand at home and what I found between Aldi, Shaw’s, Stop and Shop, Target, Dave’s Market (a local RI market) Price Rite, and Whole Foods over the span of about five days’ time.

Because we are just starting our two weeks of our pandemic menu, the first few days are laid out specifically while the next many are not assigned to certain days yet, but are on deck for any night during the next two weeks.

Sunday, March 15: Corned Beef in the Instant Pot:  (We had purchased the corned beef ahead of time, so we were ready for this and chose to do it as a Sunday dinner instead of on St. Patrick’s Day.

Monday, March 16: Chicken and Steak Fajitas: using this recipe for fajita seasoning from allrecipes.com. I chose this because one store had one package left of stir fry steak and we had a few frozen chicken tenderloins left. The same store with the steak also had beautiful looking peppers, and the inspiration for a meal was made on the spot.

This was a brand new recipe we tried thanks to a friend who shared it on social media that same day.

Tuesday, March 17: Pasta with Bolognese Sauce: This was completely unexpected. I found two, one-pound packages of ground beef at one store, and I had previously stocked up on pasta from another store a few days earlier. I hadn’t decided what to do with the ground beef yet, other than maybe tacos in week two since we’d already done fajitas in week one. A friend posted photos, saying that she was making this recipe (by Giada De Laurentiis) at her house and it looked amazing. I realized I had all the ingredients at home and decided to make it that same night.

Meal options from March 18 through March 29:

4) Barbecued Pork Chops

5) Pork tenderloin with homemade applesauce

6) Steaks (What kind of steaks? I don’t even know but there were two of them left and they looked like they would be enough for our family. I knew we could figure out what they were and what we could do with them later on.)

7) A “big salad”

8) Homemade soup, most likely chicken and rice.

9) Make your own pizzas

10) Teriyaki chicken wings and legs

11) Tacos

12) Hamburgers and french fries

13) Something With Stew Meat

14) Breakfast for dinner: french toast and sausage because we had the sausage already and I finally found a couple of loaves of bread.

 

As I look at the categories listed as options to tag this post, a few of the ones I often use were just out the window this time around, specifically “Eating on a Budget” and “Shopping on a Budget.” I determined early on that we were “Eating What the Store Sold” and “Shopping for Whatever We Could Find No Matter What it Cost Until We Had 14 Meals For 5 People,” for the most part. Everything we make is still allergy-friendly for those with gluten and dairy allergies and they’re all relatively healthy meals.

This meal was a keeper and it was very easy to make.

I hope that all of you are safe and sound, healthy and that you all remain so.  I hope that you have good luck shopping for your own household needs over the coming days and weeks and maybe if you’ve purchased any of the same things I did, you can find some meal inspiration in this post to keep you going.

 

 

Monday Musings: Carrying on a family tradition

9 Mar

To me, this photo means that nothing is impossible with a little extra effort, and a family tradition will be carried on.

Each year at Christmastime, my grandmother on my mom’s side would make her mini cherry cheesecake tarts. They were always a favorite dessert of mine, and for years even after she moved into an assisted living facility, she would still come to my mom’s house before Christmas and make them. Recently though, as she approaches her 100th birthday in May, it’s become impossible for her to make that trip and my mom had taken over making them. However, in recent years we’ve also been dealing with gluten and dairy food allergies at our house, so this year when my mom said she didn’t think she’d be able to make them, I told her not to worry, that I wanted to play with the recipe myself and make them gluten and dairy-free so that we could all enjoy them.

This past weekend my parents were coming over for dinner and I was thinking about what I could do for a dessert. I always like to make something special and I always like to make something with cherries at this time of year because it’s around the time that they had their first date more than 50 years ago, and my dad always says it was my mom’s homemade cherry pie with the perfect lattice top crust that made him fall in love with her. So as I thought about that, I remembered the cheesecake tarts and I decided now was the time. I’d attempt to make over the recipe.

The Enjoy Life brand has been a favorite and when I saw this new flavor cookie, I thought it would make a great crust for my tarts.

I searched online for a typical cheesecake tarts recipe to see what I was up against. The first one I found from Taste of Home called for vanilla wafers as a crust. I remembered that at the allergy-friendly bakery we go to often, they told me that they used Snickerdoodle cookies for their cheesecake crusts and that I’d done a raspberry swirl cheesecake last April for Easter and done just that, with great success. I decided to get some allergy-friendly vanilla wafers and follow the recipe. However, when I stopped at the store late last week, they didn’t have gf/df vanilla wafers, but I spotted a new flavor cookie I hadn’t seen before from one of my favorite brands, Enjoy Life. It was a crispy cookie, Vanilla Honey Graham, and it sounded like it could work. Since they were priced two for something, I bought four boxes, two to crush up and two to have on hand to eat later on.

I have used a couple of different kinds of dairy-free cream cheese for recipes in the past, and I had an unopened container of Tofutti on hand already. Any time I have cooked with dairy-free cream cheese I have had great results and most will say they can’t tell the difference between my finished product and ones they’ve had in the past. To me, that’s a sign of success.

When I’ve used dairy-free cream cheese in recipes in the past, I’ve been told that you can’t tell the difference.

On Friday afternoon I got to work on the recipe, putting the cookies into the blender and making crumbs out of them. I use a vegan buttery baking stick for butter when I bake since most dairy-free butter comes as a spread, which is fine to cook with but hard to bake with.

I keep several boxes of this on hand since I can only find it in one store near me.

I tasted the cookie crumbs and decided to throw some sugar in with them, so I threw in about 1/4 cup of sugar plus the butter it called for in the recipe, turned on the blender again and mixed it all in. My kids gave the final version a taste and said they were good to go.

From there, I followed the Taste of Home recipe below, and instead of following the recipe for the topping, I used canned cherries for the tops of the tarts, just as my grandmother always did.

When the tarts cooled, my daughter put the cherries on top and I put them in the fridge for the final chilling. We had a great dinner that my husband had cooked, and then it was time to bring up the dessert. I was so excited for the big reveal. I hadn’t told my mother that I was making them for dessert, only that I had a really good dessert on deck. I wish I had a camera to capture her expression when I came around the corner with the platter of cheesecakes. I had even chosen to use my grandmother’s platter to serve them on. That look alone made my day, but tasting the tarts, and having everyone declare them delicious made my night.

Oftentimes having food allergies can be challenging, but over time we’ve found that almost nothing is impossible. It takes some time and some research and planning, but most times it can be done. This dessert means a lot to me. It is a family tradition and it holds memories dating back to when we would eat that at my grandparents’ house and when they’d bring them to the Christmas Eve dinners for dessert. It’s something we only have this one time of year, so knowing that we are capable of carrying on tradition makes me happy. Further, I was able to combine that tradition with my nod to my parents’ more than 50 years of history that all started with that one cherry pie with the lattice topping that sealed the deal. Thank goodness for that or none of us would be here.

Below is the Taste of Home recipe just as it is found on their website before all of my modifications, and here are some photos of where my mini cheesecake tart recipe has come from, which stems from more than just an internet search.

Grandma Grello with our three daughters, just three of her many great-grandchildren.

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 3 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1 large egg, room temperature, lightly beaten
  • TOPPING:
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Red food coloring, optional

Directions

  • Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
  • Bake until centers are almost set, 12-15 minutes. Cool completely.
  • For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

 

  • My parents’ wedding day, which was 50 years ago this past October 18.

    My parents celebrating 50 years together on October 18, 2019.

    Two more of her great-grandchildren, my niece and nephew learned how to make the tarts at my mom’s house a few years back.

    My brother looks on as they learn the secret of putting just the right amount of cherries on top.

 

 

Fun Friday: Baked Apple Oatmeal

31 Jan

This was so delicious on a cold winter day.

It’s the weekend and there’s something so great about having a nice, homemade warm breakfast on a weekend morning. Today’s recipe is a perfect one for this weekend or any day.

We originally had this for breakfast earlier this month on Martin Luther King Jr. Day. Being a Monday morning, I knew we could eat it that day and then have it leftover for breakfast or snacks after school during the week too. and baked oatmeal is something my family requests frequently so I knew they’d enjoy waking up to the smell of this baking in the oven on their day off from school.

My initial plan had been to make the same baked oatmeal recipe I always do, substituting in frozen blueberries for the strawberries. But, we were out of blueberries. Then I thought we had frozen peaches, but we didn’t have enough. So, I started searching for a baked apple oatmeal, since I knew we had a few apples on hand. I’m so glad that I did, as this recipe was completely different than the usual one and everyone loved it. I’d definitely do it again. I did one and one-half of this in order to make it fill a 9×13 baking dish and it was a perfect amount.

We opted to add whipped cream on top (we have both regular and dairy-free whipped cream on hand) and I also tried it with maple syrup on top and that was great too. The oats I used were gluten-free and we used soy milk to make it dairy-free but I’ve also used almond milk to make allergy-friendly oatmeal in the past as well. This recipe also calls for walnuts but we don’t usually keep nuts on hand so I didn’t put any in. I happen to also really like pecans and I think chopped pecans would’ve been a good addition to the recipe as well.

I found the recipe on this site, called Once Upon a Chef, and it’s described as a traditional Amish breakfast casserole, which was a perfect description. It was such a great comfort food and it took about an hour total to prep and bake. I encourage you to check out the site itself because it includes all of the nutrition information also, but the ingredients and instructions for a single recipe are copied here as well. I hope you’ll head on over and see some of their other recipes too.

 

I made one and one-half recipes in order to have enough for breakfast and for leftovers.

INGREDIENTS

  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup chopped walnuts or pecans, divided
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

INSTRUCTIONS

  1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
  2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
  3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
  4. Add the milk mixture to the oat mixture, along with the melted butter.
  5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

 

 

Your Tray or Mine: Grinch Crinkle Cookies

21 Dec
Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

ORIGINALLY POSTED DECEMBER 22, 2015

It seems to me that our family often has their “ah ha moment” in regards to what’s been bothering their stomachs *right* before the holidays, whether it’s Thanksgiving, Christmas or New Year’s.

Although I’m always so happy we’ve figured it out and can help them, I always find it totally and completely overwhelming trying to figure out our traditional holiday meals versus their new health and wellness needs. I want everyone to feel good, and yet I want everyone to be able to partake in our usual favorites, whether it’s grilling and eating pumpkin bread in our pjs in front of the television on Thanksgiving morning, or whether it’s making and eating all our favorite Christmas cookies from recipes we’ve held near and dear through the years.

It’s very challenging.

Very.

With our new gluten free needs, I found myself completely overwhelmed, trying to immediately figure out what we needed for Thanksgiving, but while doing so, knowing that Christmas was literally right around the corner, and that holiday for us, had visions of flour and gluten dancing in my head. We normally bake dozens and dozens of our favorite Christmas cookies every year, and it’s a tradition I have held near and dear to my heart since growing up baking with my mother and it’s something I’ve passed on to my children as well. In addition to our old favorites, each year I also will often try out a new recipe and with that, I’ve added a few new favorites to our traditional list as well.

As I searched, scrolled and pinned, I tried to make heads or tails of what I was going to do. I saw many holiday cookie recipes online, and although they looked good enough, they weren’t *our* holiday cookie recipes and I knew that no matter how good they might be, it wouldn’t be good enough for us. I wanted everyone to be able to enjoy our old favorites and any new favorites we might find this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year. I measured cup for cup as I would have in my regular recipes, as it said you could.

Finally, after avoiding the thought process for a while between Thanksgiving and Christmas, last week I decided to attempt to make our own recipes using gluten free flour. Specifically, I opted to use the Pillsbury gluten free flour blend which already included the various types of flour I’d seen in from-scratch recipes as well as the needed amounts of xanthan gum that is needed to hold the flours together.

I tried a new recipe for Grinch Crinkle cookies that I thought were adorable. I opted to use them for a cookie swap and instead of doing just green, I split the batter, which is made with a vanilla cake mix, and make red AND green. How cute is that??? Very, very cute. They were a big hit.

We'd already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

We’d already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

Luckily, I could make the red and green batch above to take with me Saturday night and use a gluten free cake mix from Betty Crocker for another set. Purple and sparkles were requested but I stayed with the Grinch Green theme. This time.

The cake mix worked out great, and these will be a keeper in our yearly baking for sure. I even see them as being red and blue with white chocolate chips around July 4. Wouldn’t that be adorable? It would. I’m sure of it.

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

And so, here it is, two days before Christmas Eve, and I’m on a roll. I’ve made a totally gluten free set of Grinch Crinkles, Snickerdoodles, Chocolate Chip Butterballs, Chocolate Thumbprints, Holiday Chex Mix, and I have more to come. A few more, anyway. You can find all the recipes by clicking on the titles and see if any of them work for your dietary needs! I use I Can’t Believe It’s Not Butter to reduce the fat also, so they’re not too bad in that department either. Overall I find that the batters are coming out almost the same. Maybe a bit more crumbly but not awful by any means, and definitely workable 100% of the time. The cookies taste the same, I’ve made sure to taste plenty of them just to deliver a valid verdict for you!

I wish everyone who celebrates the upcoming holidays this week a Merry Christmas and a Happy New Year! Blessings to you and yours for health and happiness always!

 

 

Your Tray or Mine: Baking with the Grandmas…More Family Favorites

19 Dec

ORIGINALLY POSTED DECEMBER 14, 2011

I am very, very lucky and I know it. I still have two of my grandmothers living and although they are both now in their 90s, they are both healthy and they are both tremendous cooks. I literally was born into this tradition of baking and cooking. Knowing that so many of the grandmas’ recipes were “in their heads,” we’ve taken a great deal of effort to get them to put them down on paper recently. Especially important to me are the two recipes for the cookies that go on our Christmas Cookie Trays. Grandma Rose makes hundreds of tiny Wine Biscuits each year for her trays and ours, and Grandma Grello makes her delicious iced Prune Cookies for our trays as well. Like I said, we are very lucky.

In honor of the Grandmas I am going to share with you their two cookie recipes. Consider them passed on from me to you. 🙂

Grandma Rose

This is Grandma Rose with our girls, three of her five great-grandchildren, on her 90th birthday this past November.

GRANDMA ROSE’S WINE BISCUITS

5 cups flour

1 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 cup wine (Deep Burgundy)

3/4 cup oil

Grandma Rose's Wine Biscuits

Can you imagine making 400 of these every Christmas? Grandma Rose can!

DIRECTIONS

Preheat oven to 375 degrees.

Roll dough into small logs, form into knots.

Brush beaten egg yolk on knots for glaze before baking.

Bake 18 to 20 minutes til lightly browned

*******************************************************************************************************************

Grandma Grello and the girls

This is Grandma Grello with our girls, three out of I think 15? great grandchildren, this past July which is shortly after she turned 91 in May.

GRANDMA GRELLO’S ICED PRUNE COOKIES

*Note: This recipe, as well as her Meat Pies recipe, was featured in the Providence Journal’s Food Section this past year.

A note from my mom:

Although this recipe may seem involved, it’s really not difficult because the cookies are made in several steps, and the various steps can be spread out over a period of time.

FOR THE FILLING:

1 large box of pitted prunes (18 oz. or more)

1/2 lb. raisins (dark, not golden)

1/2 cup granulated sugar

1/2 cup strong black coffee

Zest of one lemon and one orange

1/2 lemon

1/2 orange

=====================================

10 oz. jar maraschino cherries, drained and chopped

1/2 cup coffee brandy or Kahlúa

=====================================

Cover prunes and raisins with water.  Add sugar, coffee, lemon zest, orange zest, the half lemon and the half orange.  Cook until prunes and raisins are soft to the touch.  Drain well and return to pan.  Add chopped cherries and coffee brandy or Kahlúa.  Mix well and refrigerate overnight or for several days.

This is what the finished Prune Cookies roll looks like before you slice it for serving or putting on trays.

FOR THE DOUGH:

6 cups all purpose flour

3 tsp. baking powder

1/2 tsp. salt

1 cup Crisco shortening

1 1/4 cup sugar

1/2 cup milk

2 tsp. vanilla

6 eggs

Combine flour, baking powder and salt in a large bowl and set aside.  In another bowl, combine sugar and shortening and beat with mixer until smooth.  Add milk and vanilla.  Add eggs one at a time.  Add this mixture to dry ingredients and mix together by hand with a large spoon.  Once incorporated (and with lightweight “kitchen-type” gloves, if possible), finish mixing with your hands until it comes together into a smooth dough.  Transfer to a floured surface, and use a knife to cut dough into six pieces.  Roll each piece out into a long strip (approximately 13-14” long and about 7” wide), one at a time, and fill center of strip with a portion of the prune filling.  Fold each side over the middle and fold the ends under.  Place filled strip on parchment-lined cookie sheet (two strips per sheet) with seam side down.

Bake at 350 for 25 minutes.  Transfer to wire rack and cool completely before adding glaze.  (If desired, the strips can be frozen without glaze for later use.  To freeze, wrap them individually, first in parchment paper and then in heavy duty foil.  Then when needed, thaw completely and add glaze.)

Let glaze “set” (dry), and then slice before serving.

Here is what they look like once they are sliced.

FOR THE GLAZE:

The following amounts may be adjusted for consistency and flavor desired, but these ingredients should frost six strips.

4 1/2 cups confectioner’s sugar

4 1/2 tbl. lemon juice

3 to 4 1/2 tbl. hot water (try with 3 tbl. first, then add more as needed)

Multi-colored nonpareils (optional)

Mix until smooth.  Top each strip with glaze, and if desired, add nonpareils.

ENJOY TODAY’S COOKING WITH THE GRANDMAS RECIPES!

Enjoy!

Your Tray or Mine Recipe of the Day: Brown Eyed Susans, a Family Favorite

16 Dec

ORIGINALLY POSTED DECEMBER 7, 2011

When I posted my first recipe last week for Chocolate Thumbprint Cookies, I mentioned that it was one of my top two favorite cookies on our trays each year (I’ll let you know what my other favorite is when I post it.) However, the thing about cookie trays is that everyone has their own favorites. Mine tend to be all the ones that are heavily chocolate chip based, but not everyone’s are.

Brown Eyed Susans for Christmas Cookie Trays

I had a near meltdown when I realized we were totally out of any sprinkles for the tops of the cookies. I recovered when I found red and green stars instead.

Today’s recipe is for Brown Eyed Susans, which are my brother’s favorites. I might have one each year, but he *loves* them. They’re good and easy to make. I hope you’ll try them!

BROWN EYED SUSANS

INGREDIENTS

Cream together the following:

1 cup butter

3 TBL. sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt

CHILL FOR TWO HOURS.

Rolled and flattened cookie dough

Here’s what the cookies look like as they are rolled and then as they are flattened.

DIRECTIONS

Roll into about 1 level tablespoon ball and place on greased cookie sheet.

Flatten slightly using your fingers. (This is a good place to have your kids help out.)

Bake at 400 degrees for 8-10 minutes.

Frost while warm. (You can make these ahead, freeze cookies and then frost them when thawed.)

I find that if you fill all your baking sheets with the rolled and flattened cookies first, you can use the baking time to make up the frosting so that it’s ready for you to frost them while they’re warm.

Brown Eyed Susans

These look pretty with any sort of decorations on top, but we normally use sprinkes as shown here.

FROSTING INGEDIENTS

1 cup Confectioner’s Sugar

2 TBL Baking Cocoa

2 TBL hot water

1/2 tsp vanilla

Use about 1/2 tsp on top of each cookie (yes the frosting does drip off the cookies, so put wax paper underneath.)
**I found that the 1/2 tsp measure on top of each cookie is important. If you use just any spoon to frost them you run out of frosting because too much goes onto the cookies and then drips off the cookies onto the wax paper and then you have to make another batch of frosting.

Sprinkle colored sprinkles or chocolate sprinkles (or place an almond, or whatever you’d like,) on top. This is also a good “job” for kids to do, decorating the tops of the frosted cookies, that and running their fingers all over the waxed paper where the chocolate has dripped once the cookies are safely removed!

**In Rhode Island, the sprinkles are called Jimmies. My dad is Jimmy and my mom is Pat so we call our colored ones Patsies. Just a random fact for you…

A single recipe makes about 36 cookies.

Your Tray or Mine? Cookie Tray Recipe of the Day: “Krispie” Chocolate Chip Cookies

14 Dec

The most recent time I made these, I used a mix of both chocolate Rice Krispies and the plain Rice Krispies. they were delicious!

The following recipe is a newer recipe to my collection, not one that I grew up on as we did our cookie trays when I was growing up. But, I like this recipe because it’s fast and easy, and it’s not “just” another chocolate chip cookie recipe, the cereal gives it an added crunch. I often double this recipe, it makes a lot and it’s a good filler on the trays. I have yet to have someone say they didn’t like these cookies!

I got the recipe from a cookbook I’ve had since before I was married. I always find the best recipes in it! It’s called “Favorite Brand Name Cookie Collection.” I did add the word “Krispie” to the title myself though.

“Krispie” Chocolate Chip Cookies

INGREDIENTS

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt

1/2 cup butter or margarine softened
1 cup sugar

1 egg
1 tsp vanilla

2 cups Rice Krispies (I have used the plain  Rice Krispies as well as the chocolate flavored Rice Krispies. Either works well.)
1 cup semisweet chocolate chips

There’s lots of measuring, pouring and mixing in this recipe. Great opportunities for kids to help out in the kitchen, and for them to learn by doing.

DIRECTIONS

Stir together flour, baking soda, salt in a medium bowl. Set aside.

In a large mixing bowl beat margarine and sugar until well combined.

Add egg and vanilla. Beat well.

Add flour mixture. Mix thoroughly.

Stir in Rice Krispies cereal and chocolate chips.

Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there’s butter in the recipe too.)

Bake at 350 degrees for about 12 minutes or until lightly browned.

Remove immediately from cookie sheets and cool on wire wracks.

Makes about 3 1/2 dozen cookies (and mine did make exactly 42 cookies.)