Archive | Parenthood RSS feed for this section

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

13 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.)

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

12 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? Recipe of the Day: Cherry Squares

11 Dec

This recipe is not a recipe that I’ve ever posted on FB before but it’s one of my mom’s recipes that I love. Each year her office celebrates the holidays by taking turns bringing in treats for everyone in the office. Each year my mom brings these in and each year she gives me all the corners. I *love* the corners of bar cookies, brownies and cakes!! Sometimes I’ll arrive home to find a little package in my door of four wrapped corners just for me. 🙂

This Sunday and the next two I will post bar cookie recipes. You can include them on your trays or you can bring them to a party on a tray all their own. Either way, they’re delicious!

CHERRY SQUARES

INGREDIENTS

2 sticks butter or margarine, softened

2 cups sugar

4 eggs added one at a time

1 tsp vanilla extract

1 tsp almond extract

3 cups flour

2 cans cherry (or any other) pie filling

Confectioners sugar for sprinkling on top, when completely cool, for presentation

DIRECTIONS

In large bowl, beat the butter and sugar together.

Add eggs, one at a time.

Add vanilla and almond extracts.

Gradually add the flour til all ingredients are combined.

Spread three quarters of the batter in the pan. My mom uses a greased 11 x 17 cookie sheet pan for hers.

Top with the fruit filling.

Top with remaining batter. (Batter will be thick and not spread easily on top of the filling, so just drop small spoonfuls of it randomly across the top of the filling. It will spread as it bakes.)

Bake at 350 degrees for 40 minutes.

Sprinkle with confectioners sugar and cut into bars for serving.

Your Tray or Mine: Last recipe: Glazed Pineapple Cookies A Family Favorite

9 Dec

My dad’s favorite, the Glazed Pineapple Cookies come from this cookbook.

ORIGINALLY PUBLISHED DECEMBER 20, 2011

Today’s recipe is the last one for the Your Tray or Mine series!

It is my dad’s favorite cookie tray recipe as well as one of my mom’s favorites. He only gets these cookies once a year and he looks forward to them all year long. They are glazed pineapple cookies, such a pretty cookie on our tray, and not a stitch of chocolate on them!

My mom and I split the list of recipes in half each year, each making about 6 different kinds, and merging them on our trays. This one is one of the ones on her to do list each year. This recipe comes from her McCall’s Cookie Collection Cookbook. It looks very similar to a glazed egg biscuit, but it’s a completely different cookie.

Glazed Pineapple Cookie

Glazed Pineapple cookies….my dad’s fave.

GLAZED PINEAPPLE COOKIES

INGREDIENTS

1 can (8 3/4 oz.) crushed pineapple

2 cups sifted all purpose flour

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light brown sugar firmly packed

1 egg

1 tsp vanilla

INGREDIENTS FOR GLAZE

4 cups sifted confectioners sugar

3 to 4 tablespoons liquid from pineapple plus about 2 tablespoons hot water

DIRECTIONS

1)Drain pineapple, reserving liquid.

2) Preheat oven to 400 degrees. Lightly grease cookie sheets.

3) Sift flour with baking powder, baking soda, and salt, set aside.

4) In large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light.

5) Beat in egg and vanilla until light and fluffy.

6) Add drained pineapple, mix well.

7) Stir in flour mixture until well combined.

8) Drop by rounded teaspoonfuls, two inches apart, onto prepared cookie sheets.

9) Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; cool partially.

DIRECTIONS FOR GLAZE:

In a medium bowl combine sugar with pineapple liquid. Stir until smooth.

Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

Fun Friday: Old-Fashioned Bread Pudding (dairy and gluten-free)

21 Sep

We’ve been working with some new ingredients most recently, but we’re still turning out some delicious meals and desserts!

Since the spring, we’ve been working with a new set of dietary restrictions, adding in dairy-free to the gluten-free mix. Although it’s been a bit of a challenge (understatement), it’s been an education and it’s been a success overall. We’ve found many good substitutions for the ingredients we used to use, and we’ve been experimenting for many months now and we have found that it’s still very do-able to bake and cook great recipes.

During the summertime, my oldest daughter was having a craving for bread pudding. We had an amazing bread pudding dessert in 2015 at the Grand Canyon that hadn’t been beat in the years since. I have a great cookbook, called “Gluten-Free Bible” which had two different bread pudding recipes in it, and she decided to give one of them a try. We had all of the ingredients for it and when I list the original recipe, I will list our substitutions, but you can see them here in the picture as well.

The funny thing about this particular recipe is that we originally started out thinking it was going to be dessert, but ended up making it for our breakfast because we broke one of the golden rules of recipes and didn’t read it all the way through before starting. Partway through our preparations we got to the “refrigerate for two hours” part and suddenly we were looking at bread pudding for breakfast. I was able to justify this because I felt that the recipe wasn’t much different than an overnight baked french toast recipe. We weren’t eating it every day of the week, so just this once (and the next day with leftovers) it would be just fine for breakfast.

Caroline had been craving a good bread pudding since the Grand Canyon in 2015.

This recipe was quick, easy and delicious, and those are three things we love in a recipe. Other than the prep of the apples and the bread, neither of which took very long, the rest was super-easy, and we definitely would make this recipe again. We used whipped cream on top (both the dairy and the non-dairy kinds) and it was a really fun dessert for breakfast meal.

Here is the recipe as written in my “Gluten-Free Bible” cookbook.

OLD FASHIONED BREAD PUDDING
Makes 6-8 servings

INGREDIENTS

10 slices gluten-free cinnamon raisin bread, cut into 1/2-inch cubes (We used Rudy’s bread.)
1/4 cup (1/2 stick) butter, melted (We used Earth’s Balance sticks, vegan)
2 cups whole milk (We used unsweetend almond milk)
4 eggs
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apples
(We almost added dairy-free chocolate chips to this recipe, but we were ultimately glad we didn’t as it would’ve been more of a stretch to call that a breakfast item once we added chocolate into the mix.)

Lesson learned (again and again): always read the recipe all the way through first.

DIRECTIONS

1: Grease 9-inch baking dish.

2: Combine bread cubes and butter in prepared baking dish; toss to coat.

3: Whisk milk, eggs, sugar, cinnamon and vanilla in medium bowl. Stir in raisins and dried apples. Pour over bread cubes. Cover and refrigerate at least two hours.

4: Preheat oven to 350F degrees. Bake 50-55 minutes or until golden brown and center is set. Let stand ten minutes before serving.

The whipped cream that we buy which is dairy-free is the Reddi-Wip almond cream, but they also sell a coconut cream for those who can’t do almond. I’ve found it at our local Stop and Shop and at our PriceRite.

This was a very, very close second to the bread pudding which we had at the Grand Canyon in 2015. I think that part of that dessert experience was the Grand Canyon itself, and part of it was that it was topped in hot caramel topping, whereas ours was not (but could be!) I was also happy that our daughter who doesn’t like raisins, and hence hadn’t eaten this bread up to this point in time, ended up liking them in the bread pudding recipe. I felt like we’d managed to hide an extra serving of fruit in this meal, the way I used to do when they were all little. I don’t know if it matters that I was hiding it in a dessert. She ate raisins. Mission accomplished.

If you’re looking for a great recipe for fall that is easy, gluten and dairy-free, good for breakfast or dessert, and rivals that which is served at the Grand Canyon, I recommend you give this one a try.

This was so delicious, and great for any time of day or night!

Monday Musings: Did you cry?

17 Sep

 

Around midnight that night before, I looked at the pile, and gave a little shudder. At that moment, it all seemed surreal.

All through the years, as our kids were growing up, they seemed fascinated by our reactions and emotions, especially for sad events. We would return from a wake or a funeral or talk about something sad that had happened, and the kids would peer closely at our faces.

“Did you cry??” they’d inevitably always ask, waiting for our answer and the explanation that followed, yes we did or no we didn’t, and a discussion would ensue about how much or little we cried.

We recently broke the news to them of an unexpected death of a family member they were extremely close to, this past summer.

“It’s okay to cry,” I told them then, as they sat, stunned and not sure what to do next. And they did. We all did.

I was reminded of this interest in our emotions and how we handle them, as we began the process of packing up our oldest to move into her college dorm room, one hour, one state away. After I’d survived graduation day itself, and tried to navigate through the summer months to help her get herself ready to go, people would always come up to me, looking at me closely, and they’d ask how I was doing, and how I thought I’d do the day of move-in.

“Do you think you’ll cry?”

I was intrigued by people’s fascination with the coming day and its emotions, and I know that for some, it was because they’d been through it themselves before, and for others it was because they hadn’t, but at some point in the future, they would be at the very place in time that I now was at. With so many situations in life, people aren’t sure what the “right” thing to do is. Truth be told, there is no one right way to do these things.

“I don’t think I’ll cry,” I said. I explained that we were lucky, our daughter had chosen an out-of-state school, but with our own state being so tiny, we could get to her state in an hour. She would be gone, but not far away and we could get to her easily. Additionally, over the past two years, especially since getting her license and her job, she had been gone a lot. She worked a lot, she was at school all day and even for many of the nights between sports and activities, and on the weekends if she wasn’t working, she was often out with friends, making the most of her time before they all went their separate ways. I felt like we’d been slowly adjusting to life without her at home, for two years. Since January alone, she had traveled out-of-state with school twice, and with a friend for a week in the summer. She was independent, confident, knowledgeable and ready to go, and yet she wanted to be close enough to home to be back in a heartbeat if she wanted to be at an event, or needed to be home for an obligation, which we also thought was a good decision. I felt like we had done our job as parents, and we had done it as well as we could. She was ready.

This car which had recently taken our family on a five-week, cross-country adventure all together, was now packed up and ready for the next adventure.as we sent one of our own, off on her own

And truly, I wasn’t as sad as I was just so excited for her. My husband and I are both college graduates and we had both lived at school, both on-campus and off. We both knew how great these next four years ahead would be for her, and how lucky she was to be able to have these experiences. We were so excited that she’d picked the school she’d picked, as it seemed to be everything she wanted. It felt like home to her after the first day she visited, and it felt comfortable for us as well. We were incredibly happy for her.

During the parent orientation day in June, we were asked to write a letter to our student which would be given to her during her first week of college classes. I wrote that as our first child going off to school, we were all so excited for her, and that we couldn’t wait to hear all of the things that she got to do. I reminded her to try new things and to do new things, that this was going to be an exciting time her life, and in ours, as we all waited to hear about her new adventures. We’d tried to create that sense of adventure in our own family all through the years, and this was the next step: now go, and create your own new adventures. Be safe, but get involved. Try new things. If you don’t do it now, you may never get to.

As The Day drew closer, the posts and memes shared on social media were more and more sad. I didn’t open them. I couldn’t read them. I couldn’t let myself go down that rabbit hole. I had to stay focused and organized in order to best help her, and I wanted to remain excited for her.

She was worried.

“Are you going to cry?” she asked, looking at me closely.

“I don’t think I am,” I answered.

“I don’t think I am either,” she said, relieved.

I didn’t want her to. This was a happy time, and my mom had always said this about the times in my life that were transition times as well, when she wasn’t sad either, but happy instead. I didn’t want my other girls to be sad either. They were very excited for their sister, proud of her, and the months and years ahead were going to be exciting for them as well, as they made their way along the rest of their own educational journeys. Things were going to be a little bit different at home, but not a lot, but I also wanted them to look ahead at their own future adventures excitedly too, not worrying from now until then that it would be sad. I knew that ultimately, it was okay for any of us to cry, but I didn’t want to turn this into something sad if we weren’t already feeling that way. I knew too, that if I started to cry and started thinking backwards instead of forwards, I might start to cry and never stop, all those moments of babyhood and beyond flashing before my eyes.

I will tell you though, the night before, as the hours got closer to midnight and her stuff was piled up everywhere, ready to go, her room cleaner and emptier than it’s ever been in recent years, it suddenly got real.

Surreal.

It was dark outside, quiet in the house as just she and I were the only ones up. We were marking bags, closing up containers, checking off lists, and I suddenly thought to myself, “I just did this. I just unloaded all of these clothes into drawers and closets, gift bags filled with baby clothes for her before she was born.”

And, in a life that is often so filled with routines, doing the same thing, day after day after day, for kid after kid after kid, it struck me: I’ve never, ever done this very thing before. I’ve never yet, packed up a kid to move out of our house. I’ve brought one home, three times, and done it the same way every time: the baby girl flag flying outside the house, baby car seat with a new baby girl and new parents standing on the front steps for a photo, but never yet, had I done the reverse, packing one up to leave.

It felt like nothing I’d experienced before, because I hadn’t ever experienced it before, and I never would experience that very first, so new, again.

At that very moment I took a deep breath, I swallowed a big lump in my throat, and I kept packing, closing, labeling.

We had a short amount of time and a big job ahead.

On the morning of move-in day we were all business, and as my husband later described to all who asked, you almost don’t have any time to cry, any time to feel anything (but tired). We had to be at the dorm by her designated time slot, and we worked backwards from that time, finishing packing up the car so we could leave on time and be there on time. Once we got there, we had just a few hours to make magic happen in that empty room, now filled with all her stuff, and soon after, all her roommate’s stuff. There was furniture to move, things to be put together, bags and crates and bins to unpack, items to help hang on the wall in the spots she designated, and the time flew by. Our younger two went off to explore the area. Don went off to get us all some food and to buy a fan, since I’d broken the one we brought with us within the first five minutes we’d arrived.

My daughter directed me in what she wanted where, doing it as she’d planned it out in her mind (and on Pinterest) for so many months. This was her time, she had everything she needed, and it came together beautifully, just as she’d hoped it would.

Before we knew it, the sun was setting on move-in day and we were ready to go home.

Before we knew it, it was time to go. We’d hung the last picture on the wall, plugged in the last extension cord. Whatever was left to do, she could do on her own, and she could continue to make the final details the way she wanted them to be. It was now time for her to begin her new adventure without us there. It was time for her to explore the hallway of her dorm and see who her neighbors were. Time for her to bond with new friends, figure out what was what on campus. Friends she’d met at orientation who’d moved in earlier that day, were texting her, “Are you done yet? Let’s go!”

She was ready. It was truly the first day of the rest of her life, and I remember beaming a big smile across the room to her just before we left.

“I’m so excited for you,” I said. “Are you excited?”

“I am,” she smiled back.

She was ready. And so were we.

When the time came to give a hug goodbye, we were happy for her, excited for her days ahead.

And so we all gave hugs and said goodbye, and off we went. No tears, and really, no sadness, just excitement and exhaustion from the day and from the past whirlwind weeks of preparation.

The next day and in the days to follow, people would ask us, “Did you cry?” Many would look closely at me to see how I was doing, how I did, just as my kids always had when we’d return from something sad.

“I really didn’t, and we’re really doing okay,” I’d say.

We didn’t cry, at least so far, not yet anyway, but it doesn’t mean that it’s a bad thing for those who did, or do. Everyone’s emotions are different and their situations are different. Some cry for other reasons, some kids move further away and aren’t as accessible as ours will be. There are no two families, no two situations, no two kids alike. We didn’t cry for this one, but who knows what will happen for the next one. Or the next, the last.

No matter what happens when it’s your own turn, do remember that no matter what, it’s okay to cry.

 

What’s for Dinner Wednesday: A grab-and-go meal for any time of day

12 Sep

A new grab-and-go idea from my friend Gina!

I love social media and the ability to find new ideas from people who’ve either thought of them first, or tried them out first, and been successful.

Recently, our friend Gina had shared that she has successfully made ahead and frozen egg sandwiches as a quick grab-and-go breakfast either for school days or camping trips or whenever they’re most needed. She uses Bagel Thins and her family loves them.

I decided that this school year, as soon as I had some time, I’d try out her idea for my family. I always have great intentions, and I can’t always do something like this all the time, but I figure that any time I can be prepared ahead of time, is better than not.

Eight bacon, egg and cheese sandwiches were ready to go.

This past weekend, I was able to get the Bagel Thins and give this a try, and I was so happy when my daughter was able to grab a quick egg sandwich for her breakfast later on in the week, deeming the meal a success.

Gina’s instructions were simple: be sure each part of the sandwich is fully cooled, and wrap in paper towels for reheating. The Bagel Thins bag makes for great storage in and of itself, so I just cooked, cooled, wrapped, labeled and froze.

As I was cooking, my daughter Liz was so excited and before even trying one out, she requested sausage patties for the next time around, so I knew she had high expectations for this trial. I used precooked bacon to cut down on some of the prep time (one slice cut in half per sandwich), and I used my counter-top griddle to cook the eggs all at once. I was able to cook six and then two. I cooled them all on a cookie sheet, which I’d popped in the oven for a couple of minutes first, just to fully melt the cheese.

I hope that I can continue this meal prep idea as it gives us an additional breakfast or on-the-go meal for those times when we want something filling and don’t have a lot of time to make anything.

Storing these right in the bag was super convenient.

I appreciate the sharing of ideas from all of my family and friends, and I love this idea from Gina. I hope that we can continue to make these throughout the school year, along with other grab-and-go ideas for those busy days and nights. I encourage you to give it a try too, if you’re looking for something new for your own family’s busy schedule.

Have a great week!