Rice Krispie Squares– yay!
Good old Rice Krispies and Puffed Rice cereals are gluten free, so if you like a bowl of them with soy milk, you are fine for breakfast. Unfortunately, Esther never has cared for cold cereal. I love breakfast food, so maybe she was spoiled at an early age by all the good things we could make, whether it was homemade bread, toasted, with natural peanut butter spread on it, or a batch of muffins or scones, pancakes, waffles, or homemade granola with yogurt. At any rate, Rice Krispies fall completely into the “treat” category in our house, and Puffed Rice has never darkened the door!
The childhood favorite of Rice Krispie Squares are easy to reform, by substituting peanut butter for the margarine. Melt 40 large marshmallows in a big pan, add 1/2 cup natural peanut butter, 7 cups of cereal, and spread into a 9×13″ pan to cool. Yay, everyone is happy!
