Cheerios Treats

This recipe was as easy as could be and oh so yummy.
I decided to make this because yesterday was the first of Kayla's WIC checks that we got THREE huge boxes of cheeries. I know she/we cant eat it all in a fair amount of time and over every month we would just have a ton of Cheerios. So, I made this.

Im hosting a Pampered Chef party this weekend and Im going to be making this along with a slew of other things.

Cherrios Treats

5 cups Cheerios
1/2 cup peanut butter
3 tbs butter
1 package mini marshmallows

Melt 3 tbs butter in saucepan. Melt in marshmallow and peanut butter. Remove from heat. Stir in Cheerios. Mix well. Press into 13x9 pan. Cool. Cut into squares.

It comes out sorta like Rice Krispie Treats, only with Cheerios and peanut butter instead.

Its hard for me to stay from these so I gave half of the pan to my neighbor.

Banana Oatmeal Cookies

TIME: Prep: 10 min. Bake: 15 min./batch
Ingredients:
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 egg
1 cup mashed ripe bananas (about 2)
1-3/4 cups quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
Directions:
In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Yield: 4 dozen.


I skipped the chocolate chips and added raisins. These cookies are so GOOD! It was hard to stay away from them. So...yeah..I ended up throwing them away only because I couldnt stand to let myself eat anymore, and I had noone to give them to.

Cheesy Corn with Chile's

I bought myself a new slow cooker recipe book and Im so excited to try every single one!

The first one I tried was Cheesy Corn with Chile's because I was invited to Mexican night in my friend's neighborhood since I am always at her house. I seem to be part of her neighborhood these days.

The recipe turned out great. The corn was fantastic. I did omit the very last step...only because I forgot. When I make this dish again, I will still omit the very last step.

Makes 12 servings.

2 16-oz packages frozen whole kernel corn (thawed)
2 cups shredded Monterey Jack cheese (8 oz)
1 14 3/4 oz can cream style corn
1 cup chopped tomato
1 4-oz can diced green chile peppers, undrained
1/3 cup chopped green onion
1 1/2 tsp chili powder
1/2 tsp salt
1 16-oz carton sour cream
cilantro

1. In 3 1/2 or 4 quart slow cooker combine, whole kernel corn, cheese, cream corn, tomatoes, chile's, onion, chili powder, salt.

2.Cover and cook on low heat for 5-6 hours or high heat for 3 hours.

3.Turn off cooker. Gently stir in sour cream and cilantro. Cover and let stand for 10 minutes before serving.

Again, I accidentally omitted step 3, and the corn still turned out great. I had many compliments on this dish and will make it again.

I will return!

After our long trip to PA, and a long adjustment after getting home, and a sinus infection while battling with a severe allergy to poison oak, and teething and the purchase of a brand new car, and some teething and a terrible week....

I was left totally, comepletely and utterly exhausted.

But now, I shall return soon with new recipes!