Churro Donuts

Churro Donuts
makes 12

1/2 C butter
1 1/4 C flour
3/4 C sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/2 t cinnamon
1 lg egg
1/2 C plus 2 T buttermilk
1 t vanilla ext

Cinnamon Sugar Coating
1/2 C sugar
1/2 C brown sugar
1 T cinnamon
Left over browned butter

Preheat oven to 350. Spray donut pan with baking pam and set aside.

Melt the 1/2 C of butter in a small pan over medium-low heat, stirring occasionally.  Butter will crackle and foam a but as it browns.  Once butter is light brown and smells nutty, take off heat and transfer to small bowl.  Be careful, it goes from brown to black fast.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon.

In a small bowl combine egg, buttermilk and vanilla, plus 2 T of the browned butter.  Reserve the left over brown butter for the cinnamon sugar coating.

Add wet ingredients into the dry ingredients and mix until combined.  Do not over mix.

Place batter into a large ziploc bag and cut about 1/2 " piece off one corner to create a disposable pastry bag.  Fill each well in the donut pan approximately 3/4 full.

Bake for 9-12 minutes, checking with a toothpick at 9 to prevent being dry.  Remove pan from oven and let sit a couple minutes, then invert pan onto wire rack to cool completely.  Once cooled, trim with a knife or scissors any edges to create a round donut.  (Don't worry if it looks ugly, the cinnamon sugar topping covers all flaws. And yes, all my donuts have a very flat bottom.)

Combine sugar, brown sugar and cinnamon in a bowl breaking up any lumps.

Using left over brown butter (melt in microwave for 5-10 seconds if it has become too solid) and working quickly one at a time, lightly brush donut with brown butter, and roll around in sugar mixture until will coated. I had best results spooning it all around.

If not eating immediately, cover with plastic wrap or freeze.

*Recipe adapted from sharedappetite.com.
*I've made these several times and I still think the batter is too runny.  The original recipe had only 1 C flour and I added a little more.  I think next time I will try omitting the extra 2 T buttermilk and see if that helps.
*Made them for Easter Brunch and the 2nd Dessert of the Month Club

Elise's Triple Layer Bars

Elise's Triple Layer Bars

½ C butter
1 ½ C graham cracker crumbs
1 (7oz) package of flaked coconut  (2 2/3 C)
1 (14oz) can sweetened condensed milk
1 (12oz) package semi-sweet chocolate chips
½ C creamy peanut butter
Preheat oven to 350 (325 for glass dish).  In 9x13 pan, melt butter in oven. Sprinkle crumbs evenly over butter. Top evenly with coconut then sweetened condensed milk.  Bake 25 minutes or until lightly browned. In small saucepan, over low heat, melt chips with peanut butter (much easier in microwave, stirring every 30 seconds until completely smooth).  Spread evenly over hot coconut layer.  Cool 30 minutes.  Chill thoroughly.  Cut into bars.  Store loosely covered at room temperature.






**Elise served these at a dinner years ago and I was enamored!  I called her a few days later to get the recipe and she was embarrassed to tell me she got it from the back of the Eagle brand milk can.....it doesn't matter, they are delicious!
**I sprinkled a touch of kosher salt on the top...just for fun.

Liege Belgian Waffles

Liege Belgian Waffles

2 T sugar
3/4 C lukewarm milk
3 eggs
1 C melted butter
2 t vanilla
3 C flour
1 T instant yeast
1/2 t salt
1 1/2 C Belgian Pearl Sugar (Lars' Own - Pirate O's in Sandy)

Whisk sugar, milk, eggs, butter and vanilla until blended.  In a separate bowl, mix flour, yeast and salt.  Add egg mixture to flour mixture. Mix until soft dough forms.  Cover with a light cloth and let rise in a warm place (80-95 degrees) until doubled in volume.  About 30-45 minutes.  Preheat waffle iron. Gently mix in pearled sugar.  Place approximately a 1/3 C of dough on preheated waffle iron and cook until crisp, approximately 2 minutes.  Be careful taking waffles out of iron, the sugar gets scalding hot and can easily burn the fingers.  Delicious alone, but divine served with fruit and cream or biscoff spread.

**Thanks to a trip to a farmer's market and the "waffle love" truck, I was introduced to the Liege waffle.  The pearled sugar makes these waffles, truly outstanding!
**May try to reduce the amount of butter the next time I make them.  The butter was running all over the waffle iron!
**Recipe adapted from allrecipes.com

Crepes

Crepes (makes approx 15)

3 C milk
2 C flour
4 eggs
2 T oil
1/2 t salt

In a bowl or blender, combine milk, flour, eggs oil and salt. Whisk or blend until well mixed.  Heat a lightly greased skillet. Pour in a scant (little less) 1/4 C of batter into pan and tilt pan in a circle so batter spreads to a larger circle.  Cook for 1 minute or until batter seems almost dry, flip over using spatula or fingers. Cook an additional 30 seconds. Place crepe on a plate and repeat putting parchment between each crepe.Cover with plastic wrap. Place in refrigerator.  Then next morning, fill the crepes with choice of filling (either nutella or biscoff spread) and place the whole tray of crepes in a 200 degree oven until ready to serve.  Top with fruit and cream or whatever else you like! We topped these with bananas and whipped cream!

**I love doing the crepes this way so that we can all eat at once, otherwise I'm at the table by myself and everyone is gone. Plus, I swear they stay warmer longer.
**One other trick, I warm up the filling and put it in a ziplock or a plastic piping bag, cut the corner with scissors and drizzle the filling over half of the crepe, then fold in half and half again.  It's way easier than spreading with a knife!

Bird Nests

Bird Nests

1 pkg of butterscotch chips
1 pkg rice noodles/chow mein noodles
candy "eggs"

Melt chips in a pyrex bowl, stirring every 15-30 seconds until melted.  Add noodles and stir gently to coat noodles.  Drop onto parchment lined cookie sheet and shape into a nest.  Top with any "eggs" you choose.

** I remember having these as a little girl.  I don't remember the nest in particular, but I remember the butterscotch and the noodles.  So yummy for my taste! I've made these the last two years and my kids love them!  I even make tiny ones just big enough for 1 egg.

Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

Cookies
Ice cream

Place cookies in a zip lock and place in freezer.  When cookies are hard and firm, get ice cream and cookies out of the freezer.  Scoop ice cream onto cookie and press with top cookie, working quickly.  Wrap in tin foil and place in the freezer immediately. Enjoy a little later.

**When I was little, my mom made a bunch of these sandwiches with ginger snaps, and I remember them in the freezer stacked in nice silver tin foil towers.  I mean really, who would eat a fat boy when you can have a homemade one that is soooo much better!
**Any cookies will work as long as they are frozen first, but through my experience, Breyers natural vanilla ice cream is the best! 
**I'm obsessed with the spicy molasses cookie ice cream sandwiches at the moment...this ice cream was a tad thick, a little too hard to eat, but man was it the best "fat boy" I've ever seen!  I made mini ones at this exact same time....1 1/2 inches wide....really tiny, but the kids love them!

Pecan Wedges

Pecan Wedges

Crust:
1 C flour
1/3 C brown sugar
1/4 C pecans, toasted and chopped coarse
1 t salt
1/4 t baking powder
6 T unsalted butter, cut into pieces and chilled

Pecan Filling:
1/2 C brown sugar
1/3 C light corn syrup
4 T unsalted butter, melted
1 T dark rum (optional)
2 t vanilla
1/2 t salt
1 egg
2 C pecans, toasted and chopped coarse

Crust: Line a 9 inch square pan with foil, allowing extra foil to hang over allowing for ease in removing from pan.  Spray foil with pam. Place flour, sugar, pecans, salt and baing powder in food processor and pulse until resembles coarse cornmeal, about 5 pulses.  Add butter and pulse about 8 more times until mixture resembles course sand.  Pat mixture evenly into prepared pan and bake at 350 until crust is light brown and springs back when touched, about 20 minutes.
Filling: While crust bakes, whisk sugar, corn syrup, melted butter, rum, vanilla, and salt together.  Whisk in egg until incorporated.  Pour filling on top of hot crust and sprinkle pecans evenly over top.  Bake until top is brown 22-25 minutes. (Original recipe said bake until cracks start to form...I never saw any cracks.) Let cool to room temperature on wire rack, 1-2 hours.  Use foil sling to remove from baking pan and use sharp knife to cut into wedges (to feel more like a piece of pie) or bars.  Amazing on their own, but great served as a dessert with whipped cream.

**These were insane! If you like pecan pie, you'll love these.  I made these for our Thanksgiving (Wednesday night) because I was taking 2 pecan pies to our real Thanksgiving dinner on Thursday and just wanted to switch things up.  My Mom and I couldn't get enough!
**I am dying to know how they would taste different if you mixed the pecans in the filling instead of pressing them on top. Hmm, might try it next time just to see.

Cazookie

Cazookie

1 1/4 cups white sugar

3/4 cup brown sugar

1/4 cup butter

3/4 cup shortening

2 eggs

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla

2 cups plus 3 tablespoons flour

2 C chocolate chips

Cream together sugars, butter, and shortening.  Add eggs one at a time and beat until fluffy.  Add baking soda, salt, and vanilla.  Add flour and mix until incorporated.  Stir in chocolate chips. Make golf ball size balls and place on a parchment lined cookie sheet and freeze solid. Once solid, they can be stored in a zip lock baggie.

When ready to bake, line a muffin tin with paper liners. Place frozen cookie balls in muffin tin and bake at 350 for 15 min or so until golden on the outside and ooey gooey in the middle. Immediately take paper liner off and serve with a scoop of vanilla ice cream.

**This is Breanna's famous chocolate chip/m&m cookie recipe! When Josie requested a cookie pie for her birthday dinner, I recalled Breanna telling me about her Cazookie.  I was doing it for Josie and wasn't at all excited about the dessert. HOLY COW! So dang good!  Now I have 20 frozen cookie balls in my freezer, ready for when I need a Cazookie!

**Also, to make serving quick and easy, I pre-froze scoops of ice cream in a muffin tin and then we just popped them out.  It was awesome!

**The picture doesn't do it justice at all, next time I'll cut into it so you can see. Mmm!

**New Huge Version:
4 inch ramekins
1/2 C cookie dough balls frozen
Bake at 350 for 27 minutes
Serve with ice cream on the side.

Snickerdoodle Pumpkin Sandwiches

Snickerdoodle Pumpkin Sandwiches

Snickerdoodles 

1 cup butter, softened 
1 and 1/2 c sugar 
2 eggs 
1 t vanilla (I use Mexican vanilla but any kind will work) 
2 and 3/4 c flour 
2 t cream of tartar 
1 t baking soda 
1/2 tsp salt 
3 t cinnamon and 3 T sugar for rolling

Preheat oven to 400 degrees. Cream sugar and butter until light and fluffy. Add eggs and vanilla. Mix thoroughly. Stir dry ingredients together in separate bowl and add to creamed mixture. Chill for 20-30 min. Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly. Bake for 8-10 minutes or until lightly browned but soft.


Pumpkin Cream Cheese
 
8 oz cream cheese
1/4 cup pureed pumpkin  
1/4 c brown sugar 
1/2 c powdered sugar 
1 tsp pumpkin pie spice (or more)
1/2 tsp vanilla

Beat all ingredients with an electric mixer until smooth. Adjust powdered sugar to taste and texture. (It is kind of nice when it isn't too sweet, so you can taste the pumpkin better!)  Cover and refrigerate for at least 1 hour.  Remove from fridge, spoon about 1 T of cream cheese onto the flat side of the cookie. Press another cookie onto the cream cheese to make a sandwich.  Put in a container to store in the refrigerator.  For some reason they are better a bit chilled!


** This is the same as my other Snickerdoodle recipe, but when I do the sandwiches I cut back on the flour a bit so they are chewier, but not as pretty!
**We also like making really small sandwiches, about a teaspoon of dough per cookie. Super cute and tiny!
**Adapted from The Stirring Place

Pumpkin Doughnut Muffins

 Pumpkin Doughnut Muffins

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

2 large eggs

For the sugar coating:

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

 

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups (I use Pam Baking Spray). Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

**These are so yummy.  Big muffins or small mini muffins, a true fall treat.

**marthastewart.com  recipe

Homemade Almond Joy

Homemade Almond Joy

10 ounces shredded sweetened coconut (about 3 1/4 C)
6 T light corn syrup
54 whole roasted and salted almonds (about 2 ounces)
1 1/2 lb dipping chocolate (I used Guittard milk chocolate melting disks)

Combine coconut and corn syrup in the bowl of a food processor fitted with a blade.  Pulse until coconut is finely ground and mixture holds shape when squeezed into a ball. (About 30 pulses.)  Divide coconut mixture into 25 (2 t) portions.  Work each portion between hands until it is compact and smooth.  Shape into a 2 1/2 inch long, 1 inch wide oval.  Rinse hands with water often to help in forming the shape.  Place on a parchment lined cookie sheet.  Place in refrigerator to chill. 

Melt the chocolate in the microwave, stirring every 20 seconds.  While coconut shapes are chilling, dip almonds in chocolate, using a fork, tapping fork on side of bowl to allow excess to drip and place on parchment.   Remove coconut shapes from refrigerator and place one or two chocolate dipped almonds on top of coconut (2 is best...one almond per bite). Use forks or dipping tools to dip each almond joy in the chocolate until completely covered, then tap the fork against the lip of the bowl so excess chocolate drips off. Set the dipped bars on a sheet of parchment to cool and harden completely. Once cooled, use a sharp knife to cut off excess chocolate around bottom edge.


**Adapted from chow.com

Homemade Reese's

Homemade Reese's

1/3 C graham cracker crumbs
3/4 C powdered sugar
3/4 C smooth peanut butter
1 lb dipping milk chocolate (I used Guittard milk chocolate melting disks)

In mixer, using paddle attachment, mix graham crumbs, powdered sugar and peanut butter.  Mix on medium speed until combined and resembles cookie dough.  Make dough into balls (approx 2 teaspoons each) and then flatten into disks a little smaller than the width of the mini muffin pan you are using. Place disks on a parchment lined cookie sheet and place in refrigerator for 30 minutes to chill.

Melt the chocolate in the microwave, stirring every 20 seconds. Spray muffin tin with cooking spray. Place a tablespoon (or so) of the melted chocolate in the bottom of each muffin cup, working quickly, place peanut butter disk in each cup and press down lightly.  Top with just enough chocolate to cover.  Shake pan to smooth top.  Place in refrigerator to cool and harden.  To remove cups, place a towel on the counter and hit the edge of the muffin pan against the counter.  (Or come borrow my silicone mini muffin pan and they pop out easy as pie.)

**Adapted from chow.com.

Homemade Twix

Homemade Twix

1 C salted butter (room temp)
1 C powdered sugar
2 t vanilla
1/2 t salt
2 C flour
2 C caramel, cut into small chunks
3 T heavy cream
3 C milk chocolate (I used Guittard melting chocolate disks)

Preheat oven to 300. Line 9x13 pan with foil, spray with cooking spray and line with parchment.  In mixer, beat together butter, sugar and vanilla.  Add flour and continue to beat at medium speed until dough comes together.  Press dough evenly into pan.  Prick crust with fork to allow steam to escape and to have fewer bubbles.  Bake crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35-45 minutes.  Remove from the oven and set aside to cool.

Melt the caramel and cream in the microwave, stirring every 30 seconds until fluid and smooth.  Pour the caramel over the cooled cookie crust and set int he refrigerator for 30 minutes to chill and firm up.

Remove from pan by lifting with foil.  Cut into "twix" size bars (approximately 1/2 inch by 4 inches). Melt the chocolate in the microwave, stirring every 20 seconds.  Use forks or dipping tools to dip each candy bar in the chocolate until completely covered, then tap the fork against the lip of the bowl so excess chocolate drips off. Set the dipped bars on a sheet of parchment to cool and harden completely. Once cooled, use a sharp knife to cut off excess chocolate around bottom edge.

**Adapted from King Arthur Flour (Thousand Dollar Bars)

Homemade Snickers

Homemade Snickers

24 ounces chocolate candy coating (I used Guittard milk chocolate melting chocolate)
4 T butter
1 C sugar
1/4 C evaporated milk
1 (7 oz) jar of marshmallow fluff
1 t vanilla
1/3 C chunky peanut butter
14 oz caramels, unwrapped
2 T cream
1 1/2 C roasted, salted peanuts

Line a 9x13 pan with foil.  Melt 1/2 C of chocolate (in Pyrex in microwave, stirring every 20 seconds until melted) and spread on bottom of pan, on foil.

In a medium saucepan, combine butter, sugar and evaporated milk.  Place pan over medium heat, stirring frequently.  Bring mixture to a boil, and boil for 4 minutes, stirring constantly. Immediately remove from heat and add peanut butter, marshmallow fluff and vanilla all at once and stir in.  Pour nougat onto the top of the chocolate layer in pan. Refrigerate. 

Place caramels in microwave safe bowl with 2 T cream (more or less depending on how hard your caramels are), microwave, stirring every 30 seconds until liquid and smooth. Add the salted peanuts, stirring until completely coated. Spread caramel and peanuts over cooled nougat layer, trying to be as even as you can.  Refrigerate for about 45 minutes. 

Once set, remove from pan by lifting out with foil.  Use a large knife to cut into small bars. (Approximately 1 inch by 4 inches.)  Melt the remainder of the chocolate in the microwave, stirring every 20 seconds.  Use forks or dipping tools to dip each candy bar in the chocolate until completely covered, then tap the fork against the lip of the bowl so excess chocolate drips off. Set the dipped bars on a sheet of parchment to cool and harden completely. Once cooled, use a sharp knife to cut off excess chocolate around bottom edge.

**Adapted from Oh Nuts.com

Grandma's Pink Squares

Grandma's Pink Squares (my version)

1/2 C butter
1 16oz bag of mini marshmallows
1/4 t salt (heaping)
1 t vanilla
4 drops red food coloring
8 C puffed rice cereal

Melt butter in a large pot over med low heat and cook until just browned. Turn off heat and add salt, marshmallows, vanilla and food coloring.  Mix until thoroughly combined and smooth.  Add the puffed rice cereal.  Mix well.  Press into a buttered 9 x 9 pan. Let cool and cut.

**At every 4th of July parade, every Pinegar and Jolley reunion and a few random Sundays, Grandma Pinegar made her famous Pink Squares. I don't even know if that's what she called them, but that's what I always did.  They are just like rice krispie treats, but you use puffed rice cereal and a few drops of red food coloring.  They truly don't taste the same if they aren't pink, and believe it or not, they taste very different than rice krispie treats.
**I made these today for a Pinegar reunion and Josie informed me that she needs these for her birthday and that they are her absolute favorite.  I'm sure the fact that they are pink had nothing to do with it!

Scotch-a-roos

Scotch-a-roos

1 C sugar
1 C karo syrup
1 C peanut butter
8 C rice chex (or 6 C rice crispies or Special K)
1 1/2 C butterscotch chips, divided
1 1/2 C milk chocolate chips, divided

Cook sugar and karo syrup until boiling, let boil about 1 minute.  Take off heat and add peanut butter, stirring until smooth.  Pour over cereal and mix well.  Mix in 1 C butterscotch chips and 1 C milk chocolate chips.  Press in a 9x13 (or a 9x9 if you want them thicker).  Then sprinkle with the 1/2 C butterscotch chips and 1/2 C milk chocolate chips, pressing down to adhere to the top of the scotch-a-roo.  Let cool and cut into squares.

** These were quite a regular at my house growing up.  They were made with special K and didn't have any chips in them, so I'm not entirely sure how they got their name.  Over the years I've had several variations. Some people melt the butterscotch and chocolate together and slather it on top, some only use chocolate and some skip the chips altogether.  Most people use rice crispies, but I really like the rice chex texture, a little more to bite into! Any way and with any combination, they are yummy!

Peanut Butter Yum

Peanut Butter Yum

3 C  white chocolate chips
1 1/4 C peanut butter

Melt together in pyrex bowl in microwave or in double boiler on stove to prevent burning.
Pour over...

8 C rice krispies
1 bag of small marshmallows (10.5 oz bag)
1 C  milk chocolate chips
1 C  mini semi-sweet chocolate chips
2 C Reeses pieces

Mix well and pour onto a foil lined cookie sheet.  Refrigerate until set.  Break apart or cut before serving.  Best flavor is at room temperature, but are yummy cold too.

* I love having a big bowl of broken up chunks for a fun gathering!

Salted Brown Butter Rice Krispy Treats

Salted Brown Butter Rice Krispy Treats
*adapted from smitten kitchen*

1 stick butter, plus extra for the pan
1 16-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
8 cups Rice Krispies cereal  (Kellogg's brand really is superior!)

Butter (or coat with non-stick spray) an 9-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into desired sized squares.  Makes 16 2-inch squares or 32 1- x 2-inch small bars.

** I know, just rice krispy treats? You'll never be the same!
**Adapted from a Stephanie Niccoli recipe

No Bake Cookies (basically a nugget of joy)

No Bake Cookies 
(basically a nugget of joy - all peanut butter version)

2 cups sugar
1 stick butter
1/2 cup milk

Mix in a saucepan and boil for one minute.  Remove from heat and mix in:

1 cup peanut butter (I use a heaping cup, a little less than 1 1/2)
1 tablespoon vanilla
31/2 cups oatmeal

When cooled a bit and mixed well, mix in:
1 C white chocolate chips

Scoop with an ice cream scoop or rounded Tablespoon onto parchment lined cookie sheet. Let cool (if you can wait that long) and enjoy.

Traditional Chocolate Peanut Butter No Bakes
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk

Mix in a saucepan and boil for one minute.  Remove from heat and mix in:

1 cup peanut butter (the more the merrier...see above)
1 tablespoon vanilla
3 cups oatmeal

Make drop cookies on parchment lined cookie sheet. Let cool and enjoy.

**Fun to add in different things....
** So Josie and I wanted to mess around today and decided to honor Tru's request he yelled as he was running out the door for school...."Can you make the peanut butter nuggets?" So we did and decided to get creative.  I measured the batter and it was about 4 cups. Taking out a cup of batter at a time, I added in about 1/4 C - 1/2 C of either marshmallows, butterscotch chips, white chocolate and m&m's.  I LOVE the butterscotch and Josie is lovin' the m&m's.  We'll see what's Tru's fave when he gets home!

Bird Seed

Bird Seed

1 box fruit loop cereal
1 box pops cereal
2 boxes crunch n munch caramel or toffee popcorn (or cracker jacks)
1 lb peanut m&ms (or peanut butter)
1 lb plain m&ms

Add ins:
Raisins
Salted Peanuts
Pretzels

Mix together and store in an airtight container.  Serve with cups for people to "scoop" out their serving to "peck" at.

**This is a tradition handed down from Grandma Peterson, to my Mom and to me.  We had it at Bear Lake every summer.  You can do any flavor and amount variations you like.  It doesn't melt in the sun and it is perfect for camping trips and girls camp!