CHEERIOS WITH MILK CALORIES RECIPES
CHEERIO TREATS RECIPE: HOW TO MAKE IT - TASTE OF HOME
In Wynot, Nebraska, Penny Reifenrath uses peanut butter, Cheerios and candies to put a tooth-tingling spin on marshmallow-cereal bars. "Whether I take them to picnics or bake sales, I'm always asked for the recipe," she notes.
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Place butter and marshmallows in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir in peanut butter until blended. Add the cereal and M&M's. Spoon into a greased 13-in. x 9-in. pan; press down gently. Cool slightly before cutting.
Nutrition Facts : Calories 230 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 33g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
CANDIED SWEET POTATOES RECIPE - BETTYCROCKER.COM
It’s hard to imagine a Thanksgiving feast without a bowl of glossy, candied sweet potatoes with pecans. Plus, we’ve mastered a genius trick that makes peeling these sweet spuds a breeze. When you boil the potatoes with their skins on, you can peel and slice them with ease after they’ve cooled. So you can put away your vegetable peeler and let the hot water do the heavy lifting. Cooking the potatoes brings out their natural sweetness, which is well complemented by the mixture of cinnamon, nutmeg, apple juice, brown sugar and butter. Together, all these ingredients add up to complex flavor. They introduce a bit of spice and acidity, which tames the sweetness in this dish and keeps it from becoming cloying. Chopped pecans and Honey Nut Cheerios™ make for a crispy topping that perfectly contrasts with the soft texture of the candied sweet potatoes.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart saucepan or Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes or just until potatoes are tender. Drain; rinse with cold water to cool slightly.
- Heat oven to 350°F. Spray 2- to 2 1/2-quart shallow casserole with cooking spray. Remove skins from sweet potatoes. Cut into 1/2-inch slices; place in casserole.
- In 1-quart saucepan, heat brown sugar, cornstarch, salt, cinnamon, nutmeg, apple juice and 2 tablespoons butter to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Pour mixture over potatoes. In small bowl, mix topping ingredients until crumbly. Sprinkle evenly over sweet potatoes.
- Bake uncovered 15 to 20 minutes or until bubbly.
Nutrition Facts : Calories 240 , CarbohydrateContent 43 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 24 g, TransFatContent 0 g
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