PEANUT BUTTER CORN FLAKES TREATS RECIPES

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EASY PEANUT BUTTER MARSHMALLOW SQUARES - BASIC…



Easy Peanut Butter Marshmallow Squares - Basic… image

Provided by admin

Categories     Dessert

Prep Time 15 minutes

Cook Time 60 minutes

Yield 20

Number Of Ingredients 5

1 package butterscotch chips (300g package (I used Chipits))
1 cup crunchy or creamy peanut butter
1/2 cup butter
1 package rainbow miniature marshmallows (250g package)
1 tsp vanilla

Steps:

  • Put bag of marshmallows in the freezer and line an 8×8 pan with parchment paper.
  • Melt butterscotch chips, peanut butter, and butter, peanut butter over low heat, stirring until smooth. Remove from heat, and let cool to ensure the marshmallows don't melt in next step.
  • Quickly fold in vanilla and marshmallows.
  • Spread mixture into 8×8 or 9x9 inch pan and gently spread with a spatula or spoon.
  • Refrigerate until firm. Approximately 1 hour.
  • Remove from pan and slice into squares. Store squares in refrigerator or freezer.

SCALLOPED CORN RECIPE - BETTYCROCKER.COM



Scalloped Corn Recipe - BettyCrocker.com image

Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 11

1 tablespoon butter or margarine
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell pepper
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
Dash of pepper
2/3 cup milk
1 can (15.25 oz) whole kernel corn, drained
1 cup Country® corn flakes cereal
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
  • Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
  • In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Nutrition Facts : Calories 220 , CarbohydrateContent 32 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 640 mg, SugarContent 7 g, TransFatContent 0 g

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