I wasn't expecting too much when I made these the first time. No one was enthusiastic over trying them. However, it turns out that they are SOOOOO good! Everyone likes them tremendously!
• 1 c. sugar
• 1 c. corn syrup
• 1 c. creamy peanut butter
• 1 t. vanilla
• 5 c. Cheerios
In a sauce pan combine the 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 the sauce
pan and mix until smooth.
Add Cheerios and mix until all coated.
Drop mixture by spoonful onto waxed paper and allow to cool.
Monday~ Pork Loin with Cabbage and Carrots
Tuesday ~ Hamburger Soup
Wednesday ~ Lentils and brown rice
Thursday~ Black Bean Soup
Saturday~ Chicken Noodle Soup
Make for the week and freezer:
Meringue cookies (for company on Saturday)
Deviled Eggs ( for Saturday
Pretty well liked ... I save dishes by using the pot to cook the bacon and onions, then just drain out the grease before starting the soup. If doubled or trippled for the freezer it's well worth the time.
1/2 lb bacon cut into 1-inch pieces
1 medium onion, diced
3 1/2 cups chicken broth
3 large potato diced
1 lb broccoli cut bite size
2 cups corn (fresh, canned or frozen)
1/2 tsp. dried thyme
3 tbsp. butter
3 tbsp. flour
1 1/2 cups milk
2 cups cheddar cheese
Salt and Pepper, to taste
Brown and crisp the bacon pieces
Sauté onions in the left over bacon grease
In med/large pot add chicken broth and diced potato and bring to a boil. Reduce to simmer and cook until the potato is tender, about 10 minutes.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.Slowly add in the milk, whisking constantly until thick, 5 to 8 minutes. Remove from heat and add in the cheese and stir occasionally until melted.
While cheese is melting add the broccoli, corn seasonings, and bacon (reserve some for topping!) to the potato mixture. Cook until the broccoli is done.
Add the cheese mixture to the pot and stir well
1 1/2 Cups packed brown sugar
1 1/2 cups white sugar
1/2 tsp salt
1 cup water
1/2 tsp maple flavoring ( optional ~ don't add until simmering)
Mix ingredients in sauce pan and simmer on medium heat. Simmer for five minutes, making sure all sugar is dissolved. To keep it from crystalizing more quickly do NOT stir while simmering. Remove from heat and allow to cool a bit before serving or storing.
1/2 c. fresh or 1/4 c canned mushrooms chopped
1/2 c. chopped or minced onions
1/2 c. chicken broth
1/2 c. milk
1 T cornstarch
salt / pepper
In medium saucepan bring chicken broth, onions, and mushrooms to a boil. Mix milk and cornstarch until smooth.
Add to the boiling mixture stirring constantly until thick ( just a few minutes) . Season to taste.
Use in place of Cream of Mushroom soup in recipes.
1 c. chicken broth
1/2 c. diced or minced onion
1/2 c. milk
1 T cornstarch
salt / pepper
In medium saucepan bring chicken broth and onions to a boil. Mix the cornstarch and milk until smoth and add to the boiling mixture. Stir constantly until thick ( just a couple of minutes ). Season to taste.
Freezes well, so double to as many batches as you'd like to put away.
Use in place of Cream of Chicken soup in recipes
These are soooooooo good. Snickerdoodles are such a pain to make so these are a nice quick alternative. The frosting is what makes it. Oh my. Double frosting recipe if you like it laid on thick!
1 Box white or yellow cake mix
3 Large eggs
1 cup milk
1/2 cup melted butter
2 tsp vanilla extract
2 tsp cinnamon
Preheat oven to 350.
Beat all ingredients in large mixing bowl until well blended. Pour into either 9x13 pan or into lined muffin tins. Bake approximately 28-30 minutes for a sheet cake. Bake for 15-20 minutes if making cupcakes. Allow to cool completely before frosting.
1/2 cup softened butter or margarine
1tsp vanilla extract
2 tsp cinnamon
Pinch of salt
3 3/4 cup powdered sugar
1/4 cup brown sugar
Mix butter and sugars until fluffy and sugars are incorporated well. Beat in other ingredients until smooth.
This is a winner with all of us! Everyone liked it. Triple the recipe and put a couple away in the freezer! Makes for a quick -on the fly - breakfast.
1 1/2 cups flour
3/4 cup sugar
1/2 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 t. cinnamon
1/2 t. nutmeg
3/4 cup applesauce or cinnimon applesauce
2 eggs ~ beaten
1/4 cup butter, melted
Mix dry ingredients.
Then add the applesauce, eggs and butter. Stir well. Pour into a greased loaf pan . Bake for 45-55 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.
350 for 12-13 minutes
These cookies are a nice spin on the traditional chocolate chip cookie... and they're very versitile. I'm pretty sure nearly anything would work well in them
EXCEPT : While these cookies allow for creativity .... I recomend NOT trying bannana pudding!
Trust me on this.
4 1/2 c. all-purpose flour
2 t. baking soda
1-1/2 c butter softened
1-1/2 c. brown sugar, packed
1/2 c. white sugar
2 pkgs. instant vanilla or chocolate pudding
2 t. vanilla extract
3-4 c. of whatever ~ anything you want
Preheat oven to 350 degrees. In your largest bowl, cream butter, brown and white sugar. Beat in pudding
mix until well blended. Stir in the eggs and vanilla. When smooth, beat in dry ingredients very
well! Finish with the 4 cups of extra ingredients.
Bake for 8 -12 minutes... depending on how hot your oven runs and how well done you like them.