Peanut Butter Cheerio krispies

In my quest to find to “somewhat healthy, non sticky, picky eater, easy” breakfast I made these:

  • 6 cups Multigrain Cheerios 
  • 3 tablespoons butter
  • 1/2 cup peanut butter
  • Bag of marshmallows 

I melted the butter a little in the microwave, added the marshmallows heated for 45 seconds until melted, mixed in peanut butter until all was melted and smooth. Added the cereal and mixed until combined. Then I pressed the cereal mixture into a greased 9 x 13 pan. 

David and Evie liked them, Thomas did not. Allie doesn’t like Cheerios. I thought they were good. Next week we are trying peanut butter/flour tortilla roll ups. 

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Our (Day After) Thanksgiving Tradition

My sister in law gave us both of these recipes that different times.  She brought this pie to Thanksgiving dinner many years ago.  The BLT’s is what she has the day after Thanksgiving.  We liked it so much we made it our tradition too.  So….. on the day after Thanksgiving, either for lunch or dinner (depending on the schedule) we have turkey BLT’s with cheese and Chocolate Chip Pecan Pie.

Here’s the recipe she gave me:

Chocolate Chip Pecan Pie

4 eggs

1c sugar

1c light corn syrup

1t vanilla

1/2c melted butter

1c chopped pecans

1/2c semi sweet chocolate chips

1 unbaked pastry shell

In a mixing bowl, beat eggs, sugar, corn syrup and vanilla.  Add butter and mix well.  Stir in pecans and chocolate chips.  Pour into pie shell.  Bake at 350 degrees for 50-55 minutes or until set.


Chicken Nugget Casserole

Stumped for something to make for dinner, I looked around for some basic ingredients. Meat, pasta, cheese and a can of cream of something.  And there you have it folks…….dinner!

Warning- I rarely measure.

Ingredient list:

  • many chicken nuggets
  • 8 ounces of shredded cheddar
  • 1 pound of whatever shape pasta you have (cooked and drained)
  • 1 can cream of chicken soup

I chopped up the chicken nuggets into small pieces so it stretched further in the pan.  Then I mixed all the other ingredients and put into a greased 9 x 13 pan and baked at 350 degrees for 30 minutes.


Puff Puff Panny Cake

I love this recipe for it’s simplicity!  I double it (and put it in a sheet cake pan) to feed the family and throw in a few extra eggs to make it more filling.  It always comes out of the oven in fun shapes, but settles down as it cools.  I originally had this recipe as Oven Puff Pancake, but my kids started calling it Puff Puff Panny Cake.

  • 1/2c butter
  • 5 eggs
  • 1 1/4c milk
  • 1t vanilla
  • 1 1/4c flour
  • 1t cinnamon
  • 1T sugar

Melt butter in a 9×13 pan in a 425 degree oven.  Meanwhile, in medium bowl, mix eggs, flour and milk with a wire whisk.  When butter is melted and sizzling, add batter all at once and bake until puffy and golden brown (20-25 minutes).  Serve immediately with powdered sugar and lemon juice or syrup.  Great with jelly or jam.  Makes 4 servings.



My Award Winning Chili Recipe

Ok, I admit, it wasn’t a big award, but I did win!  My chili won “People’s Choice” Award at our homeschool co-op because it’s kid friendly.  It’s not spicy and there’s nothing unidentifiable, like vegetables- blech!


(the recipe was x4 to fill up this turkey roaster, served about 50)

This is my adaptation of a recipe my Dad used to make when I was little.

  • 1- 1 1/2 pounds ground beef
  • minced garlic
  • 40.5 oz can of kidney beans
  • 29 oz can of tomato puree or sauce
  • chili powder
  • beef bouillon granules
  • salt and pepper

I very rarely measure and improvise with my ingredients, so get creative with what you have!

Brown ground meat with garlic, drain fat.  Add drained beans, tomatoes, about 2-3T chili powder and 1-2T beef bouillon.  Add salt and pepper to taste.  Heat thoroughly and simmer to desired consistency.

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Yummy (& cheap) milkshakes!

This is my favorite make-at-home milkshake ever!  You can find it at the hillybilly housewife site here.  The whole website has great, but inexpensive recipes.

We have made this for years!  It’s made with powdered milk, so it’s fat free and does not affect our tummies like ice cream can.  The recipe says to put some oil in it to make it creamier, but most of the time I don’t do it.  It comes out with the consistency of a Wendy’s Frosty.  The recipe has a few variations and they are all super yummy!  We make chocolate and vanilla all the time.  We use this recipe to add coffee or instant coffee and other flavors to make frappacinos.  The chocolate banana is good too! This week we made the chocolate peanut butter version.  It was so good!  We like CookOut milkshakes because they are inexpensive and you can customize them.  Now that we’ve made the chocolate peanut butter version, we can save some money and drink more milkshakes!!!


I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.

  • 1-1/2 to 2 cups ice water
  • 1-1/2 cups nonfat dry milk powder
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon vanilla
  • 1 to 1-1/2 trays of ice cubes, as much as you can spare
  • 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4′s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz servings. For preparation tips please see below.

Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!


  • Add 1 tablespoon of instant coffee for a mocha shake
  • Add 1 very ripe banana for a chocolate banana shake
  • Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
  • Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
  • To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
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My Waffle Recipe

I have recently got complements on my waffles so I thought I would share it with you!  Some of us enjoyed them with syrup and some used the strawberry jam I just made.

This recipe fills my waffle maker 20 times.  So it makes 20 of the set of 4 you see in the picture.  We brake the left overs apart and freeze in a bread sleeve.  They reheat well in the toaster for yummy homemade convenient breakfast food!

  • 5 1/4c flour
  • 3T baking powder
  • 3/4t salt
  • 6 eggs
  • 5 1/2c milk (or some milk and some water)
  • 1/2c oil

Combine all and mix til all the lumps are gone.  Spray the waffle iron with non stick spray before the first waffles.  Spoon into hot, greased waffle iron and cook until done.