Halloween Rice Crispy Treats

I had leftover candy corn and reece's piece's from making my Monster Munch and had my 6 year old wanting to help make a treat for FHE. I wondered if I could throw it all into a rice crispy treat. After a search on Pinterest I saw many different recipe's that had done something similar, but with M&M's instead of Reese's Piece's. I came up with my own recipe and we all loved it!The combined flavor of it all was amazing. We think it might win over our favorite Monster Munch!

Halloween Rice Crispy Treats
submitted by Michelle

3 tablespoons butter
4 cups mini marshmallows
6 cups Crispy Rice Cereal
1 cup Reece's Piece's
3/4 - 1 cup Candy Corn
extra 1/2 cup of mini marshmallows

Melt the butter in a medium pan on medium heat. Add mini marshmallows, stir until they are completely melted. Turn off the heat. Add the Crispy Rice Cereal and mix until the cereal is completely coated with the marshmallow mixture. Then add Reece's Piece's, Candy Corn, and extra mini marshmallow's and mix until combined. Spoon into a 9×11″ shallow pan. Press down into the pan. Allow to cool. Cut into squares and serve.

Sausage and Vegetable Skillet Dinner

I have been trying to find more "1 Pan" dinners. Found this one in a magazine my Mother-in-law gave me, and decided to try it out. It was good! We all actually thought it would make a great "hearty" breakfast, as well.

Sausage and Vegetable Skillet Dinner
adapted from Taste of Home magazine
submitted by Camille

1 Tbsp Olive Oil
1 large onion, chopped
1 pkg (12 oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/8 tsp crushed red pepper
8 medium red potatoes (about 2 lbs), thinly sliced
1 pkg (10 oz) frozen corn
1 1/4 cups veggie broth
1/4 tsp pepper
2 cups fresh baby spinach

In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes: cook for 1 minute longer.
Add the red potatoes, corn, veggie broth, and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

Oreo and Peanut Butter Brownie Cakes

These were seriously AMAZING!!! My Hubs and I could not stop eating them! And super easy to make, too. My kids loved helping spread the peanut butter on the Oreo's. All 7 of of us gave it 5 stars!

Oreo and Peanut Butter Brownie Cakes
submitted by Michelle
(recipe from Picky Palate)


1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

 1. Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.

 2. Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Spoon 2 Tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Healthy Blueberry Muffin Smoothie

This Smoothie was so delicious! It really did taste so much like a yummy blueberry muffin. All of my kids love it, even my son who hates blueberries. Which I really don't understand how anyone can hate blueberries though, they are like a treat to me!

Healthy Blueberry Muffin Smoothie
submitted by Michelle
(from Happiness is Homemade)

INGREDIENTS

2 cups Milk or Almond Milk
1 cup Vanilla Yogurt or Greek Yogurt
frozen 2 1/2 cups Blueberries
fresh or frozen 1 1/2 cup Old-Fashioned Oats
2 Tbsp. Honey
1 tsp. Vanilla Extract
1/2 tsp. Cinnamon
Large Handful of Ice

INSTRUCTIONS

Blend all ingredients in a blender until smooth. Serve immediately.

No Bake Avalanche Cookies

Have you ever had an Avalanche bar? If not you need to try them asap! So yummy. These cookies were almost as good as the bars. And so easy to make.

No Bake Avalanche Cookies
submitted by Michelle


Ingredients 

2 cups Crispy Rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
1 lb white chocolate
*optional – 1/4 cup mini chocolate chips to sprinkle on top

Instructions 

Line 2 baking sheets with parchment paper, set aside. Mix cereal and marshmallows in a large bowl. Set aside. Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too. Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated. Drop using a tablespoon onto the lined pans. Sprinkle with mini chocolate chips, if desired. Place in refrigerators until chocolate is set.
Note: store airtight for up to 5 days in a cool place. You don’t have to refrigerate these, but if they are kept in a warm place they could become sticky.

Oatmeal Chocolate Chip Peanut Butter Bars

Oh were these so good! I am fast becoming more of a "cookie bar" fan than I am a "cookie" fan. Can you believe that?! The peanut butter chips with the chocolate chips with the oatmeal cookie was a perfect combo. Plus, it was so quick to make.
 Love.

Oatmeal Chocolate Chip Peanut Butter Bars
submitted by Camille

1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 cup oatmeal (old fashioned or quick oats work just fine)
1/2 cup (1 stick) butter, softened
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg
1 egg yolk
1 cup peanut butter chips
1 cup chocolate chips (semisweet or milk chocolate work)

Preheat over to 350 degree's. Prepare a 9x13 inch pan and set aside.
In a medium bowl, mix together flour, baking soda, salt, and oatmeal. In a large bowl, cream together butter and sugars. Add in the vanilla, egg, and egg yolk. Mix well. Add the dry ingredients to the wet ingredients and mix until combined. Add half the peanut butter chips and half of the chocolate chips. Mix to combine.
Press cookie dough mixture into prepared pan. Sprinkle remaining peanut butter chips and chocolate chips on top. Bake in oven for 16-20 min., or until lightly browned on the edges. Do not over bake as that will dry out the bars! Let the bars cool in the pan 20-30 minutes before cutting them into bars.
Enjoy!!!!