Mason County News
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Family Times
Wednesday, February 2, 2011 • Posted February 2, 2011

This week, I thought I’d share with you two of my tried and true snack recipes that I make with kids, both in 4-H and in afterschool settings. The adults around have liked them too!

Breakfast Bars

8 T. margarine (1 stick)

4 cups miniature marshmallows

1 cup peanut butter

½ cup nonfat dry milk

1 cup raisins or "Craisins" (dried cranberries)

7 cups Toasted oat rings (like Cheerios)

1. Spray a 9"x13" pan with non-stick cooking spray.

2. In a large saucepan, melt margarine and marshmallows over low heat, stirring constantly.

3. Stir in peanut butter until melted.

4. Remove from heat and stir in dry milk. You can make this recipe without the dry milk, but it adds some extra nutrition and you don’t even taste it! I add dry milk to all sorts of things- smoothies and other peanut butter dishes are especially great for hiding it.

5. Fold in craisins and cereal, stirring to coat evenly. Do this step quickly or the mixture will harden before the cereal gets mixed in!

6. Pat into pan with buttered hands.

7. Cool thoroughly and cut into squares.

Crunchy Crumble

¼ c. margarine

2 Tablespoons honey

3 cups corn flake type cereal

1 c. coarsely chopped nuts, any kind (toast them first in a skillet, stirring constantly, to make them much more flavorful!)

In a large saucepan over medium heat, melt margarine and honey. Cook the mixture and simmer for 3 minutes, stirring often.

Add cereal and nuts. Continue cooking, stir carefully until mixture is thoroughly coated.

Spread a thin layer on a wax paper covered cookie sheet and let set until cooled.

Store in an air-tight container.

This snack is 15 cents for a ¼ cup serving and has 90 calories!

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