Honey Nut Cheerios is a staple in our house — our go to quick breakfast. So needless to say, we go through A LOT of Honey Nut Cheerios. I also recently found this delicious recipe using our favorite breakfast treat — check it out, Cheerio Treats. It’s so yummy — you will love it! And, with this $.50 off one box of Honey Nut Cheerios cereal I will save a few bucks for a treat loved by all.
1 c. sugar
• 1 c. corn syrup
• 1 c. creamy peanut butter
• 1 t. vanilla
• 5 c. Cheerios (I used Honey Nut Cheerios)
In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat. Allow mixture to boil for one minute and remove from heat. Add peanut butter and vanilla to mixture and mix until smooth. Add Cheerios and mix until all coated. Drop mixture by spoonful onto waxed paper and allow to cool. Makes approximately 2 dozen.
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (Colby & Monterey Jack or Cheese Stick)
1 beaten egg
1 jar pizza sauce
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up in a greased 9×13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
• 1/3 cup margarine or butter
• 1 package (10 oz. about 40) regular marshmallows • –or–
• 4 cups miniature marshmallows
• 1 teaspoon green food coloring
• 6 cups Kellogg’s Corn Flakes® cereal
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
2. Add KELLOGG’S CORN FLAKES cereal. Stir until well coated.
3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.
1 lb of jumbo lump crabmeat or back fin crabmeat
1 cup Kraft mayo
1 small onion chopped
1 teaspoon lemon juice
1 lb of Swiss cheese grated
1 large buttermilk flaky biscuits by Pillsbury
2-3 cans of sliced water chestnuts
Mix together crab, mayo, onion, lemon juice and Swiss cheese (mix by hand with spoon)
Grease mini muffin pans with margarine. (Probably 3-5 pans for this recipe)
Place 2-3 parts of pulled apart biscuit greased muffin cup.
Fill each one with crabmeat mixture and top with water chestnut.
Bake at 350 degrees for about 25-30 minutes. Should be golden brown when done.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: about 30 cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 & 1/2 cups M&Ms
Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners.
Whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until smooth. Add egg, egg yolk, and vanilla. Beat until combined.
Reduce mixer speed to low. Gradually add flour mixture, and mix just until combined. Stir in M&Ms.
Using 3 tablespoons of dough, roll dough into balls. (Or, use a cookie scoop). Place onto prepared pans, leaving about 2 inches between cookies. Bake, one pan at a time, for 15-20 minutes, or until edges are beginning to brown and the centers are still soft.
Cool on pans for about 10 minutes. Serve warm or transfer to wire racks to cool completely.
- 3 -3.5 cups nuts (almonds, pecans and brazil nuts work well as they are a similar size, hazelnuts less so as they are smaller and can get overcooked)
- 1 egg white
- 1 teaspoons vanilla
- 1/2 cup white sugar
- 1.5 teaspoons cinnamon
- 1/4-1/2 teaspoon salt1. Preheat oven to 150c/300F. Line 1 large or 2 medium baking trays with parchment paper. In a clean bowl that can fit the nuts and sugar, whisk the egg white until foamy and thick but not yet to soft or firm peaks. Whisk in the vanilla extract once foamy.2. In another bowl, mix the white sugar, cinnamon and salt. 3. Add the nuts to the egg mixture and stir to combine (just use the whisk) and then add the cinnamon sugar and combine to coat the nuts. Bake in oven for 30-40 minutes until crispy. As it cools, it will make a soft cracking sound which is the sugar and egg white crisping up so that it is super crunchy