Combine popcorn, peanuts, oat cereal, marshmallows and raisins in a medium bowl.
Mix well.
The mixture can be stored in an airtight container until ready to serve.
Spray a 9x13-inch baking pan with cooking spray.
Mix honey graham cereal, peanut butter cereal, and toasted oat cereal together in a bowl.
Combine marshmallows and butter in a large pot over low heat; cook and stir until melted and smooth, 5 to 10 minutes. Pour over cereal mixture; stir until mixed.
Pour cereal and marshmallow mixture into prepared baking pan. Spray hands with cooking spray; pat mixture down evenly.
Let cool, about 10 minutes. Cut into squares.
Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.
In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.
Grease a 9x13 inch baking dish. In a large bowl, microwave margarine for 45 seconds or until melted. Add marshmallows and stir to coat. Return to the microwave for 1 1/2 more minutes, stirring after 45 seconds. Mix in the peanut butter, then immediately stir in the toasted oat cereal. At this time you can add any additional candies. Transfer the mixture to the prepared pan and press down with a greased spatula until even. Allow to cool before cutting into squares.
Butter a 9x12-inch baking dish.
Melt 2 tablespoons of butter in a large nonstick pot over low heat.
Mix in the marshmallows and cranberry gelatin mix until the marshmallows have melted and the mixture is smooth.
Stir in the rice squares, oat cereal rings, mini candy-coated chocolate pieces, and dried cranberries until thoroughly combined.
Working quickly, press the mixture into the prepared baking dish and allow to cool.
Cut into 2-inch squares.
ats. Stir in raisins and oat cereal.
Drop dough by scant
rom heat, and stir in cereal and dried cranberries.
Immediately
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.
mmediately pour sugar mixture over cereal mixture, and stir well to
). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels
ven to 325 degrees. Combine cereal, flour, wheat germ, walnuts, apricots
large bowl, combine the oat flour, cereal, rolled oats, baking soda
Lightly grease 13 x 9-inch pan.
In large saucepan, combine corn syrup and sugar.
Bring to a boil, stirring constantly.
Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
Add cereal; mix well.
Immediately press into greased pan.
In medium saucepan over low heat, melt chocolate chips, stirring constantly.
Spread evenly over bars.
Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.
utter. Add toasted oat cereal, shredded wheat biscuits, rice cereal squares, pretzels, and
eanuts, nuts, wheat cereal squares, rice cereal squares, toasted oat cereal, pretzel bits, and
Line 3 baking sheets with waxed paper or parchment. Set aside.
In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.
Combine chocolate-covered peanut candies, pretzel twists, oat cereal, and corn cereal in a large pot or bowl to make the party mixture.
Melt almond bark in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes total. Pour over the party mixture and stir well. Spread onto waxed paper. Sprinkle with sprinkles and cool, at least 10 minutes.
pray.
Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and