These simple treats have been a favorite in our home through the years. All my kids have loved them. They’re easy to make, too!
- 3 Tbsp. butter or margarine
- 1/2 cup peanut butter
- 1 cup M & M’s
- 1 (12 oz) pkg. mini marshmallows
- 5 cups Cheerios
We were introduced to this recipe at our son, Tim’s, wedding. Kari and her mom had made these, and frozen them ahead to serve the guests. These are fruity and slushy, sweet, and very refreshing!
Serve them with breakfast, parties, or just keep some in the freezer as a handy snack.
We love them!
In this world, the word “love” is twisted and misused. This Valentines Day project helps teach your children what “true love” is. Continue reading True Love Cupcakes
Here’s a great winter (or anytime!) breakfast!
Peanut Butter Chocolate Chip Bread
- 1 1/2 C. whole wheat flour
- 1 1/2 C. ground oats
- 1 1/2 tsp. baking powder
- 1 tsp. soda
- 1 tsp. salt
- 1 C. peanut butter
- 1/2 C. butter or margarine
- 1/4 C. sugar
- 1/4 C. brown sugar
- 2 eggs
- 1 1/2 C. sour milk
- 2 tsp. vanilla
- approx. 1 C. chocolate chips
Mix together peanut butter, butter, and sugars until smooth. Beat in eggs. Add sour milk and vanilla and beat until smooth.
Add flour, ground oats, baking powder, soda, and salt. Mix in chocolate chips with a spoon.
Bake loaves at 350 for 40-45 minutes, or muffins at 375 for 13-15 minutes.
This “chocolate chip cookie” pie is a Thanksgiving tradition for us. Enjoy!
- 2 eggs
- 1/2 c. flour
- 1/2 c. sugar
- 1/2 c. light brown sugar
- 3/4 c. softened butter or margarine
- 1 c. chopped walnuts or pecans (optional)
- 1 (6 oz.) pkg. semi-sweet chocolate chips
- 1 prepared 8 or 9-inch pie shell
Beat eggs at a high speed until foamy, about 3 minutes. Beat in flour, sugars, then margarine. Stir in nuts and chocolate chips. Pour into pie shell. Bake at 325 for 55 to 60 minutes. Serve hot with ice cream or whipped cream, if desired.