Bring corn syrup and sugar to a boil.
Remove from heat; add peanut butter and mix thoroughly.
Add Special K and add M&M's. Spread in buttered 9 x 13-inch pan.
Blend tofu until smooth in blender or food processor.
Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch pan, lightly sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until brown and crispy (may take longer than regular Special K Meat Loaf).
There is very little difference in using tofu, surprisingly!
The main difference is the texture may be softer compared to the regular recipes crispness.
Mix Karo and sugar, bring to a boil and boil 1 minute. Add peanut butter and Special K cereal. Drop by teaspoonful onto waxed paper.
The recipe doesn't say how many cookies it makes. I'm guessing a couple of dozen.
Preheat oven to 350 degrees.
Whisk eggs in a large bowl.
Add sugars, vanilla, baking soda, butter, and peanut butter, one at a time, blending well after each addition.
Stir in oats, chocolate chips, and M&M's until well blended.
Form large tablespoons of dough into balls.
Place on an ungreased baking sheet 4 inches apart.
Bake 12 -15 minutes. Do not overbake. Cool on wire racks.
Pound chicken until 1/2-inch thick.
Mix together mayo and mustard.
Coat chicken with mayo mustard mixture, then coat with Special K.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Use foil-lined cookie sheet with approximately 1/2-inch sides.
Combine corn syrup, sugar and peanut butter in a large pot until mixture is a liquid. Add Special K to the pot. Coat Special K in the pot until everything looks evenly coated. Remove from heat and place in a greased 9x13 pan. Level bars. In a microwavable bowl add chocolate chips and butterscotch chips. Microwave for a minute and a half. Take out and stir. Keep microwaving until chocolate is smooth. Pour over bars and spread chocolate to desired thickness. Refrigerate until chocolate is hard or set out overnight.
upcakes with mini M&M's and then normal-sized M&M's of
Cover with 1 cup of M&M's.
In another mixing
Oven 350\u00b0F - combine brownie mix, eggs, oil, water, peanut butter, and 1 cup M&M's till well mixed.
Spread into 9x13 prepared pan and top with crushed Peanut M&Ms (it's actually quite pretty with the confetti-like colors on top of the batter).
Bake 27-30 minutes, and cool completely!
Cut into squares - should get 24 smallish squares - with 1 square per person as a serving.
Blend shortening, brown and white sugar in bowl.
Beat in vanilla and eggs.
Sift remaining dry ingredients together, add to sugar, egg mixture blending well.
Stir in M&M's.
Bake at 325\u00b0 for 10 minutes.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping.
Crush m&m's in a food processer or put them in two ziplock and roll over them with a rolling pin. Fold candies into previous mixture.
Spoon mixture into crust. Sprinkle with extra candies. Cover and freeze over night. Remove from freezer 10 min before serving time.
reamed mixture.
Stir in M&M's (and nuts if using
Mix Special K and coconut.
Mix Karo syrup and sugar and bring to a boil.
Add peanut butter. Pour this over Special K.
Spread on cookie sheet. Do not grease pan. Melt butterscotch chips and chocolate chips. Spread over top.
They freeze nicely.
Preheat the oven to 350\u00b0F. Lightly grease 2 large baking pans.
Beat butter and sugars in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla until combined.
Sift flours and baking soda together. Lightly fold into the cookie dough.
Roll level tablespoonfuls of dough into balls. Arrange on prepared trays 2 inches apart. Flatten slightly. Top with 6 or 7 M&Ms.
Bake 10-12 mins, until golden. Cool in pans 2 mins. Remove from panscool completely on wire rack. Store in an airtight container.
Cream together first 4 ingredients; add remaining ingredients. Drop on greased cookie sheet (approximately 1 teaspoon size) and bake at 300\u00b0.
Remove from oven and place 3 to 4 M&M's on each cookie.
Seasonal M&M's add to the cookies; i.e., for Christmas use red and green M&M's; Easter use pastel M&M's.
Grease a mixing bowl.
Put Special K in it.
Bring sugar and Karo to boiling point.
Blend in peanut butter.
Pour over Special K; mix well.
Press into buttered 13 x 9-inch pan.
Cool.
Melt the chocolate chips, adding a little milk, if needed.
Spread over mixture.
Put 5 cups Special K into a bowl.
Mix syrup and sugar in a pan; bring slowly to 30 second boil.
Remove from stove.
Add peanut butter.
Pour over Special K.
Shape size desired or put by tablespoon onto wax paper.
Sift together flour, soda and salt.
Blend butter, sugar and vanilla until light and fluffy.
Add egg and beat well.
Stir in sifted dry ingredients, together with 1 cup Special K. Roll teaspoonfuls of dough in remaining Special K. Place on ungreased baking sheets.
Bake in moderate oven at 375\u00b0 about 10 minutes or until lightly browned.
Bring sugar and Karo syrup to boiling in saucepan.
Remove from heat.
Stir in peanut butter.
Blend well.
Add Special K. Press mixture down firmly into a cake pan.
Melt both kinds of chips and milk.
Blend and pour over Special K mix.
Sprinkle with nuts.
Mix until smooth butter, white sugar and dark brown sugar. Add vanilla, egg, flour, baking soda and salt.
Mix should be firm, not too moist.
Add 1 cup smashed M&M's; fold in.
Then add whole M&M's (rest of a 3/4 pound bag).
Drop on ungreased cookie sheet.
Bake at 375\u00b0 for 10 minutes.
Can do ahead.
Can freeze.