Rustic Apple Pie

I don't know about any of you, but I am not liking this cold weather. We live down south and like the warmer weather, but today it was freezing with ice. I wanted to make something that was going to warm my home and that would smell delicious. I wanted to make bread but no yeast, so I thought about cookies and then remembered this recipe I found from Tried-and-True Cooking with Heidi (which she found from the Duggar family recipes). I had a can of apple pie filling and the recipe was easy.

I whipped this thing up after making dinner and it was super simple and perfect.

RUSTIC APPLE/CHERRY PIE

crust

1 1/3 cup sifted flour

1/2 tsp salt

1/2 cup shortening (I use butter flavored crisco)

3 TBSP ice cold waterfilling

1 can pie filling

Combine flour, salt and shortening. Cut well with pastry cutter. Add ice-cold water and cut with pastry cutter. I don't have a pastry cutter (I couldn't even find one at Walmart a few months ago) so I used a fork to mash the butter into the flour. DO NOT STIR. On lightly floured surface roll dough into a large circle (like you would for a pie). Place dough onto a lightly greased cookie sheet. Place filling in center of dough and pull edges up around the filling leaving it open in the middle (see the picture). Sprinkle dough with a little sugar if desired. Bake at 375 for 45-60 minutes or until crust is lightly browned.

I also mixed up some brown sugar, cinnamon, flour and granola to throw on top for a little bit of a crisp...YUMMY. To top it off and make it even better...Rustic Apple Pie A La Mode. I had no idea just how good apple pie/crisp was with vanilla ice cream. Apparently they are a perfect pair.

Baked Chicken

I haven't posted a recipe on here in forever and then I finally sit down and get these in here in one day. I am a fan of cooking but I hate when I can't come up with something that sounds delicious. With being pregnant, I am finding that nothing sounds good besides a Whataburger meal or a McDouble and coke. Not the best of choice I know which is probably why I have already gained 10 crazy pounds.

So I had some bone-in chicken with the skin still on that I needed to find a recipe for. I found a pretty basic and super simple recipe and it was good. They say don't over cook so you don't dry it out. I think I over cooked just a tiny bit but apparently that is how my daughter Loves it. She is the hardest to please.


Baked Chicken

4 chicken breasts, with bone and skin
1/4 cup butter, melted
1 -2 teaspoon Season-All salt or any brand of season-salt.

oven to 400°F.
Spray a shallow baking dish with non-stick cooking spray.
Rinse chicken breast under cool running water.
Pat chicken dry with paper towels.
Place chicken in dish.
Brush the melted butter over the chicken, using all the butter.
Sprinkle with seasoned salt.
Bake for 50-60 minutes or until cooked through.
~NOTE~Chicken takes only 50 minutes in my oven.
Don't over cook, as they might turn out tough.

I found this recipe on Food.com

Cinnamon Roll Cake

I don't remember where I first found this recipe but I am glad I did. I made it Christmas morning so we could have something warm for breakfast that was also easy. It was just a plus that it tasted like a cinnamon roll. It is just so simple and a great recipe for breakfast or for just a good 'ol dessert.

Cinnamon Roll Cake

Yellow Cake Mix
4 eggs
¾ cup oil
1 cup sour cream

Mix by hand and pour in 13 x 9 greased baking pan.

1 cup brown sugar
1 tbsp cinnamon
Mix and pour over cake batter. Swirl into batter with knife.

Bake @ 325 for 40 minutes. Let cake cool 10 – 15 minutes before icing.

Icing:
2 cups powdered sugar
4 tbsp milk

Pour over warm cake.

Garlic & Herb Lemon Chicken

Here is another recipe that I used the same seasoning with (it called for McCormick seasoning but I used the Mrs. Dash seasoning). This recipe was a winner with everyone eating it all up.

Perfect Pinch Garlic & Herb Lemon Chicken

1/4 cup flour
1 Tbsp. McCormick Perfect Pinch Garlic & Herb Seasoning
1 lb. thinly sliced boneless skinless chicken breast halves
2 Tbsp. oil
1 cup chicken broth
1 Tbsp. lemon uice
1 Tbsp. chopped fresh parsley

Mix flour and seasoning in shallow dish. Reserve 1 Tbsp. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

heat oil in large nonstick skillet on medium heat. Add 1/2 of the chicken, cook 3 minutes per side or until golder brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from skillet, keep warm.

Mix broth, lemon juice and reserved flour mixture. Add to skillet; bring to boil, stirring to release browned bits in skillet. Stirring frequently, cook 5 minutes or until sauce is lightly thickened. Spoon over chicken and sprinkle with parsley.

Steak Fries

Always trying to find something new to try. With that I found a Mrs Dash recipe for steak fries. We really enjoyed them along side our crispy oven chicken.

STEAK FRIES

2 large potatoes
2 Tbsp. of Mrs. Dash Garlic and Herb Salt-Free Seasoning Blend (or any Mrs Dash variety)
2 Tbsp. olive oil
1 clove of garlic, minced

Wash and cut potatoes into wedges, do not peel the skin. Dry potatoe slices on paper towels.
In a large bowl, toss potatoes with any Mrs. Dash Salt-Free Seasoning blend, olive oil and garlic.
Spray baking sheet with no-stick cooking spray and lay wedges on baking sheet.
Place potatoes in preheated 425 degree oven and bake for 20 minutes. Turn the potatoes and baken another 15 minutes until they are browned and tender.

Soft Chocolate Chip Cookies

I have used the same chocolate chip cookie recipe for years. Since we moved to Houston, the cookies haven't turned out the same. That left me looking for another recipe. I totally scored with this one I found and have made probably 3 times in about 2 weeks (I did share them the first 2 times I made them). Unfortunately they are SO good that they don't last long. I found this recipe (among many more that I can't wait to try) from "Lick The Bowl Good". Go check her site out and get to cooking/baking.

Soft Chocolate Chip Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Carnation Famous Fudge

Who makes fudge in May? Apparently I do. We have been without an oven for a month and the kids (and I) wanted something sweet, chocolate and homemade. Katrina gave me the idea of making fudge because of a picture that was on a can of evaporated milk. It was really good and has left me wanting more.

Carnation Famous Fudge
1 1/2 cups granulated sugar
2/3 cups (5 fl. oz can) Carnation evaporated milk
2 Tbsp. butter or margarine
1/4 tsp. salt
2 cups marshmallows
1 1/2 cups (9oz) Nestle Toll House Semi-Sweet chocolate morsels
1/2 cup chopped pecans or walnuts (optional)
1 tsp. vanilla extract.

Line a 8-in-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into a prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
Substitute 1 3/4 cups Milk Chocolate for Semi-Sweet chocolate morsels.

FOR BUTTERSCOTCH FUDGE:
Substitute 1 2/3 cups Butterscotch Flavored Morsels for Semi-Sweet morsels

FOR PEANUTTY CHOCOLATE FUDGE:
1 2/3 cups Peanut Butter & Milk Chocolate Morsels for Semi-Sweet morsels and 1/2 cup chopped peanuts for pecans for pecans or walnuts.

Pasta Alla Marlboro man (Pioneer Women)

I guess I could change the name of this recipe since I made changes to it, but it originated from Pioneer Women. I used what I had on hand and will also like to make it again using hamburger instead of the turkey (I had ground turkey on hand).

I was really the only one whom like this. Again, my kids don't like meat in pasta sauce and my husband HATES pasta all together.

PASTA ALLA MARLBORO MAN
2 TBsp. Olive Oil
1/2 whole large onion, diced
2 cloves garlic, minced
2 lbs ground beef (I used ground turkey)
Salt to Taste
Freshly ground black pepper to taste
1 tsp. (generous) Ground Thyme
2 cans (14 oz) whole tomatoes (I used crushed tomatoes)
1/4 cups freshly grated parmesan cheese
1-1/2 punds (to 2 lbs) Rigatoni
Preparation:
Heat oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
Cook rigatoni according to package directions-don't overcook! (I think I over cook pasta all the time). Drain and place individual portions into bowls.
Stire in 1/4 to 1/2 cup grated parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more parmesan, and serve.

Olive Garden Salad & Dressing Copycat Recipe

I LOVE Olive Garden for their salad, breaksticks and fettucini alfredo. Have you ever tried re-heating the fettucini alfredo leftovers tho, nasty and oily. I have posted in previous blog an amazing alfredo sauce recipe (found in a weighht watches cookbook).

I was making a pasta dish this night and knew my husband (whom HATES pasta dishes) would love this. I didn't show him the ingredients though because of the corn syrup. He LOVED it though and I kept the ingredients a secret.

OLIVE GARDEN SALAD AND DRESSING
1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup (I used light)
2 Tbsp. Romano cheese
1 garlic clove minced
1/2 tsp. italian seasoning
1 Tbsp. lemon juice
1 Tbsp. Sugar (optional)**Taste before adding the sugar...or add a little more mayo to change the taste.
1 bag American blend Dole salad (I used a head of lettuce, torn into pieces)
4 sliced rings of Purple onion (halved)
8 jumbo Black olives (pitted) I did not add these
6 Banana peppers (pepperoncini)
1/2 cup croutons (didn't add this either)
2 Roma tomatoes (quartered)
Parmesan cheese (freshly grated)
Pepper corns (freshly ground)

Homemade Turkey Sausage Recipe

Have you ever purchased turkey sausage from the store to only find that it is without any seasoning? Well I have. I had to come up with a way to make my own, so I searched. Good thing we have the internet and so many people post so many different recipes. So here is the one I stuck with and used. I mixed the seasoning and the ground turkey and let it set overnight, cooked it the next day. I put it in the fridge for the following day and all my husband could say (when he had his head in the fridge looking for a snack) was, "what smells so good"? It was the sausage. I needed the sausage for another recipe that I will soon post. If you take a close look at the picture, the homemade sausage is to the left and the store bought is on the right. You can't even see the spices in the sausage.

TURKEY BREAKFAST SAUSAGE
1 lb. ground turkey (not turkey breast) I used 85% ground turkey
1 tsp. salt
2 tsp. sage
1 tsp. Fennel
1 tsp. pepper
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/4 garlic pepper
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. allspice

Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.

If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.

Form into patties and cook as needed, freezing leftovers.

Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).

This cooked up well and the smell was great.

Mexican Rice

I have been making a lot of rice lately and wanted to use the cup and a half that I had in the fridge. I was gonna just make rice with peppers and onions to go with the chicken but then thought since I was making Enchilada Chicken that I would find a recipe for Mexican Rice. This was the first recipe I came to and thought it looked perfect. I didn't have the entire amount of rice it was calling for so I just empervised a little and was not disappointed at all. This was one of the best meals I have made in awhile and looking forward to leftovers tomorrow.

INGREDIENTS:

1 sprays cooking spray
4 cup cooked brown rice
1 1/4 cup salsa
1 tsp ground cumin
15 oz canned fat free refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
3/4c. Black or Pinto Beans
3/4 cup low-fat shredded cheddar cheese, divided (I like WW Shredded Mexican Cheese!)
2 Tbsp cilantro, fresh, chopped (optional; for garnish)

DIRECTIONS:

1. Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.

2. In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

3. In another large bowl, combine refried beans, black or pinto beans, corn (I used frozen leftover corn-on-the-cob), chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

4. sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

5. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes.

6. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

My mouth is watering just thinking of this recipe all over again.

I would like to add that I found this recipe at Down Home Dieting (http://downhomedieting.wordpress.com)

Enchilada Chicken

I have been on a Mexican themed dinner mood apparently. I wasn't for sure about this recipe but Wow, it was amazing chicken. I found this recipe out of the Biggest Loser Family Cookbook. I didn't use the same seasoning on my kids chicken or sauce so I don't know if they would have liked it but my husband sure did, that's a winner.

Enchilada Chicken
4 (4 oz) trimmed boneless, skinless chicken breasts
2 tsp. salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipolte)
4 tbsp. medium, mild or hot enchilada sauce
2 oz. (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese (I used whatever was on hand)
2 tbsp. finely chopped cilantro

Preheat over to 350. Season each chicken breast evenly on all sides with the seasoning.

Place a large over proof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on both sides (I find myself cooking for longer than that so the chicken doesn't take as long in the oven).

Remove the pan from the heat and top each chicken breast with 1 tbsp. of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4-6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Per serving: 162 calories, 31 g protein, 1 g carbohydrates, 3 g fat (1 g saturated), 71 mg cholesterol, trace fiber, 230 mg sodium.

I will be making this chicken often cause it will not disappoint. It paired great with the rice I made as well....recipe to follow.

Hearty Burritos

What to have for dinner? I had 1/2 lb ground turkey in the fridge from the night before. What can I turn it into? Hearty Burritos!! I found this recipe in the Taste of Home Freezer Meals little booklet. It all came together perfectly too.

Hearty Burritos

1/2 lb. gound beef or turkey
1 large green pepper, chopped
1 medium onion, chopped
1 package (16 oz) frozen cubed has brown potatoes, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1/2 cup cooked rice
2 tsp. chili powder
1/2 tsp salt
2 cups (8 oz) shredded cheddar cheese
8 flour tortillas (10 in.), warmed

Sour Cream, chopped tomatoes, guacamole, additional shredded cheese and salsa; optional.

In a large skillet, cook the beef, green pepper and onion over medium heat until potatoes, beans, tomatoes, corn, salso, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.

Bake at 350 for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, additional cheese and salsa if desired.

To Use Frozen Burritos: Thaw in the fridgerator overnight. Bake and serve as directed.

when freezing, wrap in foil, throw into a freezer baggie and write on the baggie the date and cooking instructions.

MVP Tex Mex Bake

Here is another recipe from coupon clipping in the Sunday paper. The picture made it look really good but my picture is awful. I was not in love with it but again, my husband really liked it and I believe our kids ate chicken nuggets.

MVP Tex Mex Bake

1 bag Success white rice
1 can (10 oz) diced tomatoes and green chilies
1 lb ground beef, browned (I used turkey)
4 cups tortilla chips, crushed
1 can (15 oz) seasoned pinto or chili beans
1 lb. pasteurized prepared cheese product, cut into cubes, divided
1/4 cup green onions, sliced
garnish with green onions and Wholly Guacamole when served

I think the cheese was what threw me off, I'm not a big fan of pasteurized cheese. Maybe adding some onions and bell peppers for some more pizazz.

Biscuit Sticks by Bisquick

I was looking around on Better Crocker and came across this recipe and couldn't wait to make something that could use some bread sticks; or biscuit sticks. If you don't have any bisquick, run out and get some and make these. I loved them as did my husband. Unfortunately Katrina wasn't a fan even tho she loves biscuits and breadsticks.

Bisquick Biscuit Sticks

1/3 cup butter or margarine
2 cups Original Bisquick® mix
1/2 cup cold water


1. Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.

2. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.

3. Bake 12 to 15 minutes. Serve hot.

**I added garlic and grated Parmesan Cheese to the melted butter.

High Altitude (3500-6500 ft): Heat oven to 450°F.

Chocolate Heart Heath Peanut Clusters

I got this recipe in an unexpected spot; at the hospital here in Houston Texas. My daughter was inpatient on the Bone Marrow Transplant floor (she has had a bone marrow and a stem cell transplant). She was inpatient for the shingles at the time. On the day she was finally being discharged to go home, some of the previous bone marrow families were having a gathering celebrating life and the loved ones they have lost and some really great food. I headed up there for some much needed homecooked food (you don't get that in the hospital after 7 days). I tried these amazing Chocolate Heath Peanut Clusters and fell in love. They were so different from the normal peanut clusters. The mom that made them was wise enough to have printed off the recipe knowing that everyone would be asking how they were made. I had everything on hand to make these and Valentine's Day was perfect. Give them a try and enoy :)

Chocolate Heath Peanut Clusters

1 package Chocolate Almond Bark
1 package Heath Bits 'O Brickle Toffee Chips
1 small can (about 8 oz.) Salted Peanuts

Melt chocolate bark in microwave 80-90 seconds. Add peanuts and toffee chips and stir. Drop on was paper or foil and let harden.

How simple was that.

For Valentine's Day I put these in a heart shaped silicone ice tray (who makes ice anymore, right). Eli had a great time filling the mold and popping them out once they had harden in the fridge for 5 minutes.

Savory Stuffed Peppers

I love stuffed peppers and unstuffed peppers so this was a recipe I had to try. I had to change it up a little do to the fact I didn't have minute rice but it turned out good (my husband even ate it).

Savory Stuffed Peppers
4 large bell peppers
1 cup Minute Brown Rice, uncooked
2 Tbsp. Mrs. Dash Tomato Basil Garlic Salt-Free Seasoning Blend
1 lb. lean ground roung (I used ground turkey)
1 egg, lightly beaten
1/2 plain bread crumbs
1 jar (24 oz) low-sodium marinara sauce
1/4 cup Parmesan cheese, shredded

Remove tops and seeds from peppers. Place into a deep over-proof baking dish.
Combine Minute Brown Rice, Mrs. Dash Seasoning, beef, egg and bread crumbs in medium size bowl. Blend well. Stuff mixture into peppers.
Pour sauce over peppers and sprinkle with cheese. Cover dish and bake at 350 for 45 minutes or until peppers are tender.

I didn't have minute rice so I had to find a way to get it all together. I cooked the peppers in water for about 5 minutes to get them tender. Then I combined meat, egg, seasoning and bread crumbs and cooked on stove top. After all done, I added the cooked rice then stuffed in peppers, topped with sauce and cheese. Put in over at 350 and cooked for just 15 minutes.

Mod Podge Soap and Sanitizer Bottles

So I have been doing some snoopin' around other blogs and found this really cute idea and just had to share. Valentine's Day was comin and I had these foaming soap bottles and sanitizer bottles that I had gotten at Victoria's Secret months ago (they were like 90% off). I was just going to put a tag on them and give them to the kids to take to their teachers. I am so glad I stumbled onto this website. I found it on Homespun Kitchen whom got it from...wait for it...wait for it..."Oops I Craft My Pants". I Love the name.

So with that, I grabbed my ModPodge and my scrapbook paper and went to work. Unfortunately Katrina was sleeping cause of a headache and Eli was sleeping because he was just tired, so I done it on my own.

I paired up some different pattered paper, thought of a few ideas and this is what I came up with. I even found a few patches that I glued on that worked perfectly. I was just amazed at how much stuff I do have on hand to do these things. I love crafts and have crafty things but doing them is another thing.

If you love these, go check out Homespun Kitchen and "Oops I Crafted My Pants.

Snickerdoodle Blondies

I am not a fan of Snickerdoodles but I love Blondies and when you combine the two...AMAZING. I found this recipe on Donna's site "My Tasty Treasures". I made these for Christmas goodies to pass out and I wanted to eat them ALL myself, I fell in love.

SNICKERDOODLE BLONDIES
2 2/3 cups flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups packed brown sugar
1 cup butter- room temperature
2 eggs- room temperature
1 tsp vanilla
2 TBSP sugar mix with 2 tsp cinnamon

Preheat oven to 350. Combine flour, baking powder, 1 tsp cinnamon, nutmeg and salt; set aside. Beat butter and brown sugar 3 - 5 minutes. Add eggs 1 at a time mixing well after each. Add vanilla and beat until smooth. Stir in flour mixture and spread in greased 9 x 13 baking dish. Sprinkle combined sugar and cinnamon mixture over top and bake 25-30 minutes or until toothpick inserted near center comes out clean. Don't overbake!! Cool and cut.

Old-School Peanut Butter Squares

I originally posted these last year for Easter when I made Bird's Nest Treats. Katrina had been after me for a week or so to make them again for her school lunches. So after dinner and the clean up, I whipped these together. Literally, i whipped them. I asked Katrina to help me but I had them done by the time she came into the kitchen. I have already eaten 2 of them too. So good and reminds me of the one's we had at school. Thanks to Tried-and-True Cooking with Heidi for sharing this recipe with us on her blogspot.

OLD-SCHOOL PEANUT BUTTER SQUARES

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
5 cups crisp rice cereal (puffed rice)

Combine corn syrup and sugar in medium saucepan. Stir until well blended and cook on medium heat until boiling, stirring occasionally. Let boil for about 30 seconds and remove from heat. Stir in peanut butter and mix well until well blended. Stir in cereal and mix until blended. Pour into a greased 9x13 pan. Lightly spray hands with cooking spray and then press mixture into pan. Cool and then cut into squares.

I cut them up and portioned 1/2 the pan into baggies for kids' lunches and the rest are for snack at home (minus the 2 I already ate).