Due to illness, weather, and whatever else, today’s Pre-K Sunday School class had only two students.  Given that we have four teachers, our Pre-K class had an astounding two-to-one teacher-to-student ratio.  Since we had the whole teaching thing more than covered, for the opening I chatted in the back of the room with another teacher.  This would have been fine, if not for the fact that our volume was drowning out the faith based discussions of the two young preschool kids.  This resulted in us receiving a “shhhhh” and a possible memo in my permanent Sunday School teacher personnel files.  Well, perhaps this is an opportunity for me to pray for a flunky Sunday School teacher comeback.  I can do it, I know I can lower my volume, and be respectful of others, especially little students, God willing, of course.

In honor of our impressive two-to-one Sunday School teacher to student ratio, here is a two-for-one cookie-recipe-to-blog-post ratio.

This playful take on Rice Krispie Treats is always a big hit with the kids around Thanksgiving.  My advice, do yourself a favor and make life easy by purchasing a can of frosting from the store, rather than making it yourself.  The kids won’t know the difference and this labor intensive treat will be made a little easier.

RICE KRISPIE TURKEYS

3 tablespoons Butter

1 package (10 ounces) Marshmallows

6 cups Rice Krispies

20 Oreos

1 can Chocolate Frosting, store bought

80 Candy Corns

 

On the stove, heat the butter over medium heat, until melted.

Add the marshmallows and melt.

Remove from heat and stir in Rice Krispies.

While the Rice Krispie mix is still warm, shape into 1½ inch balls.  I recommend coating your hands with spray cooking oil to make the job easier.

Separate the Oreos and place frosting on both sides (i.e. only one side of each newly liberated cookie half).

Place each Rice Krispie ball on one frosted cookie side and place the other frosted cookie on the rear of the ball to form the turkey’s tail feathers.

Insert three candy corn feathers into the tail portion of each Rice Krispie ball.

Using a small dab of frosting secure one candy corn to each turkey for their head.

 

Makes about 20 Rice Krispie Turkeys.

Revised Source:  Taste of Home’s “1999 Quick Cooking Annual Recipes.”  “Gobbler Goodies.”

These fluffy cookies, think the texture of a pumpkin cookie, bring home flavors reminiscent of a freshly baked apple crisp.  The raisins and apples provide nicely contrasting impacts with a chewiness and crunch.

APPLE CRISP COOKIES

½ cup Shortening

1 1/3 cups Brown Sugar

1/3 cup Apple Juice

2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1 teaspoon Cloves

1 teaspoon Nutmeg

½ teaspoon Salt

1 cup Apples, chopped

1 cup Raisins

 

Preheat oven to 400 degrees.

Cream shortening and brown sugar.

Mix in the apple juice.  Set aside.

Combine flour, baking soda, cinnamon, cloves, nutmeg, and salt.

Gradually, mix “flour mixture” into “apple juice mixture.”

Stir in apples and raisin.

Drop by tablespoons onto parchment paper lined baking sheets.

Bake for 9 minutes or until lightly browned.

 

Makes about 24 cookies.

Revised Source:  allrecipes.com, “Apple and Spice Cookies.”