In The Kitchen
with Mrs. Crockess and Ivy
Mrs. Crockess and Ivy love to cook up fun—and they’re not alone! Each month, Mrs. Crockess, Ivy, and Mr. Briggs cook up a tasty adventure for families to try together.
So roll up your sleeves and get ready to cook, laugh, and learn—together!
Where aprons are optional and messes are part of the fun!
September 2025
Ants on a Log
(source: julieseatsandtreats.com)
Logs
- celery sticks
- cucumber or zucchini halves with seeds removed
- carrot sticks, halved
- peppers, quartred
- banana, halved & sliced lengthways
- Wash and cut the “logs” into ~3 inch pieces
- Spread peanut butter or alternative onto logs.
- Add “ants”
Peanut butter or
- almond, hazelnut, or cashew butter
- tahini, sunflower, or pumpkin seed butter
- Nutella
- cottage cheese
- cream cheese
- hummus
- marshmallow Fluff
Ants (and friends!)
- raisins or yogurt covered raisins
- blueberries, raspberries, cranberries
- sunflower, hemp, or pumpkin seeds
- coconut flakes
- chocolate chips, mini-marshmallows
- pretzel pieces, teddy grahams, animal crackers
August 2025
Chocolate Chip Cookies
(adapted from the Mrs. Field’s Cookie Book)
- 2 1/2 cups flour
- 1/2 t baking soda
- 1/4 t salt
- 1 cup light brown sugar, firmly packed
- 1/2 cup white sugar
- 1 cup butter, room temp
- 2 large eggs
- 2 t vanilla
- 2 cups semisweet chocolate chips
- Preheat oven to 300 degrees.
- In medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside.
- In large bowl, blend sugars at medium speed with electric mixer. Add butter and mix to form a grainy paste, scraping down sides of bowl. Add eggs and vanilla. Mix on medium until light and fluffy (about 5 mins).
- Add flour mixture and chocolate chips. Blend with a spoon until just mixed. Do not overmix!
- Drop by rounded tablespoons onto ungreased cookie sheet, 2 inches apart.
- Bake 22-24 mins or until lightly golden brown.
