Hey there! How’s everyone doing? Before I get to the recipe, I thought I’d share some highlights from my week.
Golf tournaments are over! Now that I’ve been playing for a while, I really wish it would keep going. We finished the two day championship yesterday and although my score was exactly the same as last week, I felt like I had improved. Just wish my score could reflect my feelings;) It was incredibly hot, but playing consistently made it really fun.
Vacation Bible School was this past week and I truly enjoyed it. It was great meeting and leading with other kids my age from our church and also getting to be a crew leader. My group was all boys and one especially was a piece of work. There were times when he would blatantly disobey me and other times just throw his arms around me in a hug. I couldn’t ever decide if I wanted to clobber him or hug him back:) Call it being stretched and challenged. Although I got so many sympathetic looks and comments, this little boy was what I needed. It was a really great VBS.
1/2 cup corn syrup (light colored, not lite)
Note: Apparently, rice krispies are NOT gluten free. After reading this article, you can eat them if you are not celiac. I am not gluten free, so please, do what is best for your diet!