Ingredients:
4 bananas
1/2 cup Miniature Marshmallows
1/2 cup Salted Peanuts
1/4 cup Flake Coconut
1 square Semi-Sweet Baking Chocolate, chopped
1/2 cup thawed Whipped Topping

Directions:
1. Preheat grill to medium-high heat. Peel bananas; cut lengthwise to within 1/2 inch of each end. Place on large sheet of heavy-duty foil. Top evenly with marshmallows, peanuts, coconut and chocolate; roll up foil loosely.

2. Grill 5 to 7 min. or until bananas are softened.

3. Place 1 banana on each dessert plate. Top evenly with the whipped topping.

Ingredients:
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Apple Cinnamon Cheerios cereal
3 cups Bugles original corn snacks
1 1/2 cups dry-roasted peanuts
2 egg whites
2 tablespoons orange juice or water
1 cup sugar
1 teaspoon ground cinnamon

Directions:
1. Heat oven to 300°F. Spray with cooking spray or grease 15×10x1-inch pan.

2. In very large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon, using wire whisk or hand beater, until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan.

3. Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool completely, about 1 hour. Store in airtight container.

Simple snack mix that is easy to make and fun to eat.

Ingredients:
3 cups small pretzel twists
1 cup honey-roasted peanuts
1 cup Frosted Cheerios cereal
1 cup dried banana chips
1 cup candy-coated chocolate candies

Directions:
1. Stir together all ingredients.

2. Store in airtight container.

Ingredients:
16 Chips Ahoy Chocolate Chip Cookies, divided
2 squares Semi-Sweet Baking Chocolate, chopped
2 tsp. Flake Coconut
16 Miniature Marshmallows

Directions:
1. Preheat oven to 350°F. Place 8 of the cookies, flat sides up, on foil-covered baking sheet. Top evenly with chocolate, coconut and marshmallows.

2. Bake 4 min. Cover each with second cookie, flat side down, to make sandwich. Continue baking 2 to 4 min. or until cookies are warmed and chocolate and marshmallows are melted.

3. Serve warm. Or, cover and refrigerate 5 to 10 min. or until filling is set.

The last couple of recipes I have been posting on here have been quick and simple and ones that you do not have to bake. The reason being is simple. During this time of year I bake a lot. And when me, or the cheeky devil or poppet want something to snack on I don’t always feel like taking the time to bake something (seeing how I have been baking my brains out). So I just fix one of these easy recipes.

Ingredients:
3 Tbsp. butter or margarine
2-1/2 cups Miniature Marshmallows
2 cups pretzels sticks, broken
12 Caramels
1 Tbsp. water
2 Tbsp. peanut butter

Directions:
1. Melt butter in heavy saucepan on low heat. Add marshmallows; stir until melted and smooth. Remove from heat.

2. Add broken pretzel sticks; mix lightly until well coated. Drop by rounded tablespoonfuls onto greased baking sheet.

3. Melt caramels with water in heavy saucepan on low heat, stirring frequently until smooth. Add peanut butter; mix well. Drizzle over treats; cool.

Today Mike and I watch License to Wed. The only reason why I wanted to watch it was because John Krasinski stars in it and I am not going to pass up a chance to watch this hot man do whatever it is he is doing at the time. He is just oh so hot, almost as hot as *swoon* Ewan McGregor. The things I would love to do to those two men . . . .

Ahhhh. Sorry about that. Here’s a recipe for y’all to try while I go take a cold shower.

Ingredients:
3 Tbsp. butter or margarine
1 pkg. (10 oz.) Marshmallows
6 cups Cocoa Pebbles Cereal
2 cups Miniature Marshmallows
1 env. (1 oz.) hot cocoa mix

Directions:
!. Melt butter in large saucepan on low heat. Add large marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.

2. Add cereal; mix well. Press firmly into greased 13×9-inch pan.

3. Top with miniature marshmallows; press marshmallows lightly into cereal mixture. Sprinkle evenly with cocoa mix. Cool completely. Cut into 24 squares to serve.

These look adorable on any holiday table or Christmas buffet. The kids are immediately drawn to them and adults just have to know what is in these cute little puffy treats.

Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
8 ounces white chocolate, melted with 1 teaspoon shortening
1/2 cup finely chopped candy canes

Directions:
1. Stir together flour and salt in medium-size bowl.

2. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts.

3. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.

4. Heat oven to 375 F. Coat baking sheets with nonstick cooking spray.

5. Shape dough into 1-inch balls for a total of 36 cookies; place on prepared baking sheets.

6. Bake at 375 F for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on waxed paper.

This is a great recipe if you are looking what to make for people. You can put it in a decorative tin and give them out as homemade gifts. Of place it in your homemade gift baskets. Or, heck, just make it for yourself to eat cause you deserve to treat yourself too right.

Ingredients:
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Directions:
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

The only special equipment you are going to need for this recipe that wil get you in the fall season is a candy thermometer. And if you do not have one you can fins hem for under $5 at your local Walmart store.

Ingredients:
1/2 cup toasted pumpkin seeds or sunflower seeds
1 cup maple syrup
3/4 cup light brown sugar
1/2 cup heavy cream
1/4 cup dark corn syrup
1 teaspoon pumpkin or apple pie spice
1 teaspoon fresh lemon juice
1/2 teaspoon fine salt
2/3 cup canned pumpkin puree, room temperature
1 tablespoon unsalted butter, room temperature
1 teaspoon pure vanilla extract

Directions:
Line an 8 by 4 inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.

Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.

Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.

Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.

When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

I am bring you this last Halloween recipe for the year. It’s something you can make before the trick or treaters come knocking at your door and you can munch on it while your passing out the candy.

Ingredients:
8 oz white chocolate baking chips or morsels
4 cups Corn Chex or Rice Chex cereal or 2 cups of each
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn

Directions:
1. In large microwavable bowl, microwave white chocolate uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn.

3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.