Hey guys!  This week instead of one involved recipe I’m posting three little ones.  These aren’t so much great innovations of their own as handy little things you can do with the great innovations we already have.  🙂

First up:  An “Oreo” cookie crumble crust.  (Say that ten times fast.)

This one’s easy:  Put enough of these cookies through a food processor to make 1 cup of crumbs, then mix in 1 T sugar and 2 T melted butter and press it into a 9″ pie plate.  Set it in the fridge for an hour, then bake it for 6-8 minutes at 400 degrees Farenheit, and let cool.  I like to make this crust for the chocolate icebox pie I mention in this post.

Second up:  S’mores!

Yes, s’mores.  Just make some graham crackers, and get some chocolate bars and marshmallows, and you’re in business.  I don’t recommend putting them in the microwave, though; these graham crackers will get weirdly soft if you microwave them.  Toasting the marshmallow over a candle is the way to go anyhow.  🙂

And last but not least, “Chex Krispie Treats.”

We were really excited when gluten-free Rice Krispies came out, and we grabbed some right away.  Thing is, the brown rice flour taste isn’t that great, so we ended up using them for Rice Krispie Treats, but never just to eat straight up for breakfast — when someone wants cereal, Rice Chex is our go-to.

So it occurred to me one day — why keep stocking sub-par rice cereal just so we could make treats out of it?  Why not just use the good rice cereal we have?  And so Chex Krispie Treats were born.  You make them just like Rice Krispie Treats — melt 3 T of butter and a bag of marshmallows on the stove, stir in 6 cups (or a little more) of the cereal, press it into a pan, and let cool.  Voila.

Hope you enjoy.  🙂