3 Tbsp. butter
10 oz. or 4 cups miniature marshmallows
1/2 cup natural peanut butter, creamy
2-1/2 cups rice crispies cereal
2-1/2 cups cocoa crispies cereal
Buttery non-stick cooking spray
Spray a 9 inch square baking dish with non-stick cooking spray. Coat bottom with 1/4 cup of the miniature marshmallows.
In a large non-stick saucepan, melt butter over low heat. Add peanut butter and stir, until it is a creamy golden mixture. Add 3-1/4 cups of miniature marshmallows to mixture and stir over low heat, until mixture is smooth and creamy again. Remove from heat and stir in all 5 cups of crispies cereal, until well coated.
Spoon 1/2 of the hot rice crispie mixture into coated square baking dish and with a buttered or non-stick coated spatula press down gently. Sprinkle in 1/4 cup of the miniature marshmallows and the spoon the in rest of the still warm rice crispie mixture. Before pressing down again with buttered spatula sprinkle the remaining 1/4 cup of miniature marshmallows on top.
Cool for about one hour before serving. Cut into 12 pieces using a buttered knife.
Karen’s Note: For best results, use fresh marshmallows and served the same day. Cover to store remaining Cocoa Nutty Crispie Treats.
2 cans cherry pie filling
1 pkg. of 2 roll-out pie crusts
1 tsp. milk
1 tsp. sugar
9-inch pie plate (glass recommended)
Preheat oven to 425 degrees F.
Soften pie crusts for at least 15 minutes at room temperature.
Roll pie crusts out on a flat surface. Place one crust in pie plate. Using a spatula scoop out both cans of pie filling into crust-lined plate. Carefully cover with second crust. Seal by rolling up and “pinching” crust edges. Cut six to seven one inch slits into center of pie.
Brush top with milk and sprinkle with sugar. Bake 40-45 minutes, until pie crust is a golden brown. After 15 minutes of baking time place pie shield over edges or cover edges with strips of aluminum foil. Continue baking pie for 25-30 minutes.
Cool at least one hour before serving this easy to make and bake cherry pie!
Karen’s Note: Keep covered and refrigerated, until ready to serve. Cut and microwave on high for 30 seconds to heat individual slices. Top each slice with a scoop of low fat vanilla ice cream for a great cherry pie a la mode!
2 cups quick oats
2 tsp. cinnamon
1-1/2 tsp. baking powder
2 large bananas
2 large eggs
1/2 cup unsweetened applesauce
3/4 cup fat free milk
1/2 cup sugar
1 Tbsp. vanilla extract
1-1/2 tsp. cinnamon sugar
1/3 cup raisins (optional)
Buttery non-stick cooking spray
Preheat oven to 350 degrees F.
Coat an 8 inch square glass baking dish with cooking spray.
In a small bowl mix cinnamon, baking powder and salt.
In medium to large mixing bowl mash bananas and mix on medium speed, adding applesauce, eggs, milk, sugar, vanilla, until well blended.
Add the dry ingredients, setting mixer on low speed and mix completely, stopping to scrape down the sides with a spatula. Using the spatula, stir in (optional) raisins and mix in well.
Pour batter into pre-coated baking dish and bake for 45 minutes. After about 30 minutes of baking time sprinkle cinnamon sugar on top and bake for the remaining 15 minutes of baking time.
Cool for about 15-20 minutes before slicing into 9-12 bars. Serve immediately or refrigerate Cinnamon Oatmeal Bars, until ready to serve.
Karen’s Note: My family really likes these bars served cold right out of the refrigerator along with a hot cup of coffee. Enjoy and “Seasoned” Greetings to ALL!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.