Melt the butter in a large saucepan.
Add the marshmallows, stirring until melted.
Add the Fruity Pebbles (about 8 1/2 cups); mix to coat well.
Shape the cereal mixture into balls~grease your hands with some butter for this. Serve as is -- or spread the cereal mixture on a greased cookie sheet and let cool a bit before cutting into squares or desired shapes.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Fruity Pebbles. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Sift together flour, salt, and baking soda, and stir in cereal (and oats). Set aside this dry mixture.
Cream together butter/margarine, oil, vanilla extract and sugar/Splenda.
Add egg to wet mixture and mix well.
Slowly stir in dry ingredients.
Add the milk, mixing well.
Drop with teaspoon onto cookie sheet lightly sprayed with Pam or other cooking spray.
Bake in preheated 350 degree (fahrenheit) oven for 10-12 minutes or until golden.
Enjoy with milk!
Melt margarine in microwave; mix in marshmallows.
Stir until marshmallows are well coated.
Cover and microwave about 1 1/2 minutes or until smooth when stirred.
Pour Fruity Pebbles, all at once, into marshmallows.
Stir until well mixed.
Press into 9 x 13-inch baking dish.
Press firmly with wax paper.
Cool and cut.
Microwave butter for 1 minute.
Add marshmallows and salt. Microwave 1 1/2 to 2 minutes.
Add Fruity Pebbles.
Put in 13 x 9-inch dish until firm.
Yield: 16 squares.
M-m-m good!!!
egrees F. Spread 1 cup fruity pebbles on a baking sheet and
owl, combine Rice Krispies and Fruity Pebbles; set aside.
In a
Lightly grease muffin pans (24).
Butter a 4 quart microwavable bowl on place in the microwave on high for 45 seconds or until melted (microwave times vary).
Place marshmallows in the melted butter and mix to ensure they are coated with the butter.
Place it in the microwave again for 45 seconds, take out and stir.
Then return to microwave and allow to cook for another 30 seconds or until melted.
Combine cereal to melted mixture and mix well to coat.
Firmly pack the cereal mixture into the muffin pans to form cupcakes.
Let ...
Mix in bowl.
Melt 1 (12 ounce) block of vanilla bark over double boiler.
Mix together.
Drop by teaspoon on wax paper.
Set in about 15 to 20 minutes.
Place a small layer of the yogurt in the bottom of a glass.
Alternate between layers of yogurt, cereal and sliced fruit. Only layer one fruit at a time so they come out looking color-blocked.
Finish with a final layer of cereal. Drizzle with the chocolate syrup, if desired. Serve cold.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Preheat oven to 350\u00b0F
Beat cake mix, oil, water and egg in large bowl until well blended.
Add cereal; mix well.
Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 11 minutes or JUST until cookies begin to brown.
Cool on wire racks.
Mix cake, oil, water, and egg in a large bowl with a wooden spoon until well blended.
Stir in cereal.
Mix cake mix, oil, water and egg in large bowl with a wooden spoon until well blended. Stir in cereal.
*Add 1/3 cup creamy peanut butter with the margarine if using Cocoa Pebbles.