The Cutest Cookbook Ever

We recently bought a new shelf for the room off our kitchen (I never know what to call that room - it has a closet, so it's not really a pantry). We just didn't have enough storage room, and the bigger shelf holds more than the baker's rack we had there. We also got some S hooks to hang our stainless steel pots from the side. All in all, it worked out well and we think we're pretty cool.

I rearranged a lot of stuff, including the cookbooks and loose recipes I always mean to organize completely but never quite finish doing.

While sorting through some of these, I came across something called "First Grade Cafe," a cookbook of sorts John did in school. Oh my gosh, how cute. It was made up of coloring book pages with spaces for the young chefs to fill out the recipe name, list the ingredients used and draw a picture of what the finished product looked like. Mostly what they "cooked" were things like trail mix and cookies. There was also a page at the end for a recipe the students were asked to supply (with help from parents, of course). John's was Peanut Butter Scotties. They're like Rice Krispie Treats except with peanut butter and butterscotch chips instead of marshmallows.

What a precious find.

John has come a long way since then. He can make a roux, and he knows how to chop or dice veggies at different sizes depending on how we're going to cook them. He has made homemade macaroni and cheese, Ohana wings,  and corn pudding on his own (with just some supervision) and is an excellent sous chef in training. To his future wife, Jeffrey and I say "you're welcome."

We have probably outgrown this cookbook, except for the Peanut Butter Scotties - they sound really good. But it will still have a place of honor on the shelf with the others.

Peanut Butter Scotties
6 cups Rice Krispies
1 12-ounce package butterscotch chips
1 cup peanut butter

Melt butterscotch chips and peanut butter together in a double boiler. Mic well. Stir in Rice Krispies and mix gently until the cereal is coated. Press into a buttered 9x13 pan and refrigerate.