Recipe

We tried a new recipe last night. I thought it was good. Gregory said he didn't like it . . . he managed to get some of it down though. Regardless, is Galactosemia friendly! Yeah! 

I found it on Pinterest and pinterest found it here .

Recipe: Rice Krispy Treats

I have been seeing this in all my magazines and had been wanting to try them . . . Gregory can have rice crispy treats made with Blue Bonnet Light Margarine. So, I knew he could have these if I used the chocolate chips he can have which are the Ghirardelli Semi Sweet Chocolate Chips. They didn't turn out very well. I think when you use that margarine instead of butter they just are more "flat". There was no way I could stick a popcicle stick in one. No room. So, I had already melted the chocolate so I just drizzled it all over the squares. They were okay. Gregory liked them which is all that matters! Brought them to his cousin Scout's birthday party. Got to start doing those sort of things now that he notices he can't have the birthday cake. Even though family is so good about having something there for him. His Aunt Heather made sure she had some yummy raspberry sorbet on hand! Thanks Auntie!  

 

Summer Recipes - Dessert bars on ice cream sticks dipped in chocolate

Whipping up these summery goodies and popping them onto ice-cream sticks with your kids makes any summer day a little cooler.

(Nutrition Information)

• 3 tablespoons   butter or margarine
• 1 package (10 oz., about 40)   regular marshmallows
• - OR -
• 4 cups   miniature marshmallows
• 6 cups   Kellogg's® Rice Krispies® cereal
• - OR -
• 6 cups   Kellogg's® Cocoa Krispies® cereal
• 18   wooden ice cream sticks
• 1 1/2 cups   semi-sweet chocolate morsels
• - OR -
• 1 1/2 cups   white chocolate morsels
• 1 tablespoon   vegetable oil
•    Multi-colored sprinkles (optional)
• Why use Kellogg's® Rice Krispies®?
  

  

  Why use Kellogg's® Rice Krispies®?

  As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.
  To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.
  

  Where to buy

  

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.

3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Notes:For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Fathers Day=Lemon Sorbet

Fathers day this year started out really fun . . . Breakfast at home and in bed with daddy . . . church . . . and then from the moment I picked him up from children's church . . . for reasons we will never know but hope to some day soon figure out . . . Gregory was obstinate in every sense of the word and more. Needless to say, this turned into a very rough day with Gregory that went from church to lunch with my dad and dinner with Tommy's dad. Towards the end of the day we were both spent. But before we went left my father in law's house it was time for home made ice cream. I had made him his own lemon sorbet. The 10 minutes of him eating 2 bowls and looking like he was in heaven and saying "sorbet" like a little french man . . . to make something for your child that brings them such joy . . . PRICELESS.

Recipe:

2 cups of sugar

2 cups of water

1 1/2 cups freshly squeezed lemon juice (i use the bottled stuff)

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3-5 minutes. Cool completely. This is called a simple syrup, and maybe be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.

When cool, add the lemon juice. Stir to combine. Poor into your ice cream maker or freeze until consistency is right.  Enjoy!