Ingredients

• 9 c. Chex Cereal (we used the honey Chex)
• 1 c. Semi Sweet Chocolate Chips
• *1/2 c. Peanut butter
• 1/4 c. Butter or margarine
• 1 tsp. Vanilla
• 1-1/2 c. Powdered Sugar

Directions

Place cereal in a large bowl and set aside.

Microwave chocolate chips, peanut butter and butter. Stir until smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.

Transfer coated cereal to a large ziplock storage bag. Add powdered sugar, seal and shake to coat. Spread on wax paper to cool.

Store in an airtight container in the refrigerator

*you can also use crunchy peanut butter as well

**from the side of the Chex cereal box

makes 9 cups

Ingredients

• 3 cups chopped fresh or frozen rhubarb (1/2 inch pieces)
• 1/4 cups sugar
• 3 tbl water
• 1 carton (8ounces) strawberry yogurt
• 1/2 cup unsweetened applesauce
• 1/4 cup finely chopped fresh strawberries
• 2 drops red food coloring, optional

Directions

In a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 10 – 15 minutes or until mixture is blended and thick. Cool.
Set aside 3/4 cup (save the remaining rhubarb for another use). In a bowl, combine yougurt, applesauce, strawberries, reserved rhubarb misture and food coloring (if desired). Fill molds or cups with 1/4 cup fruit mix; top with holders or insert popsicle stick into each cup.

8 ice pops

Ingredients

• 1 1/4 cup sugar
• 2 T. white corn syrup
• 1/2 cup water
• 2 cups pecans
• 1 tsp vanilla

Directions

Mix sugar, syrup and water. Cook until soft ball stage. Remove from fire, add vanilla and pecans. Beat until it begins to get hard. Spread on greased cookie sheets. Separate into pieces.

Ingredients

• 6 cups corn and rice cereal (Crispix recommended)
• 1/4 cup butter
• 1/2 cup pure clover honey
• 1 cup salted mixed nuts

Directions

1. Coat a large shallow baking pan (15x10x1-inch) with cooking spray. Spread cereal in pan.

2. In a 1-cup glass measure, melt butter. Whisk in honey to combine. Drizzle over cereal; gently stir to coat cereal.

3. Bake at 325 degrees for 20 minutes or until light golden brown, stirring every 10 minutes. Remove from oven; stir in mixed nuts. Cool in pan on wire rack.

4. Store in airtight container.

Makes 7 cups

Ingredients

• 2 cups raw pumpkin seeds
• 1 Tbsp cooking oil
• 1/2 tsp salt

Directions

Rinse pumpkin seeds until pulp and strings are washed off: drain. Sread seeds on a waxed paper lined 15 x 10 x 1 inch baking pan. Let stand for 24-48 hours or until dry, stirring occasionally. In a medium bowl, combine pumpkin seeds, cooking oil and salt.
Preheat oven to 325F. Remove waxed paper from baking pan. return seeds to pan. Bake, uncovered, 30 to 35 minutes until lightly toasted and crisp, stirring twice. Cool on paper towels. Makes 2 cup.