Recipe: Cookies Using Cheerios (7)

CHEERIO MUFFINS
2 c. cheerios (crushed)
1 tsp. soda
1 1/2 c. flour
1 tsp. cinnamon
2 eggs, beaten
1 1/2 c. bananas (mashed)
1/3 c. milk
1/2 c. honey
1/4 c. oil
1/2 c. raisins
Mix dry ingredients set aside. Mix egg, milk, oil, bananas, honey, add to dry ingredients. Stir until just mixed. Add raisins. Pour into lined muffin tins. Bake at 350 degrees for about 20 to 25 minutes until knife comes out clean.

MOON BAUBLES
1/2 c. butter or margarine
1 c. sugar
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. baking soda
2 1/2 c. Cheerios cereal
1/2 c. M&M's
Preheat oven to 350 degrees. Cream butter and sugar in large bowl. Add egg and vanilla. Beat until fluffy. Stir in flour and baking soda. Mix well. Add Cheerios and candies. Mix until blended. Drop by teaspoons on ungreased baking sheet. Bake 10-12 minutes. Remove from pan and cool. Makes about 4 dozen.

COCOA NUT-SQUARES
1/3 c. butter or margarine
2/3 c. light corn syrup
2 tsp. almond extract
3/4 c. cocoa
1 1/4 c. confectioners sugar
1 1/2 c. chopped unsalted nuts
3/4 c. shredded coconut
2 c. rice cereal, such as Rice
Krispies
2 c. toasted oat cereal, such as
Cheerios
1. Grease a 13 x 9 inch cake pan. 2. Melt the butter or margarine in a small saucepan over low heat, then pour it into a large bowl. 3. Add the corn syrup, almond extract, and cocoa. Mix well. 4. Sift the sugar into the mixture in the bowl. Mix. 5. Add the nuts, coconut, and cereals. Mix well after you add each. Use a fork at first, then a spoon. 6. With the spoon, push the mixture into the greased pan. Press it down with the fork. 7. Put the pan in the refrigerator until the mixture is firm, about 2-3 hours. 8. To serve, cut in 1 1/2 inch square, and lift out carefully.

CHEERIO COOKIES
1 c. oleo
1 c. white sugar
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 c. oatmeal
3 c. Cheerios
1 sm. pkg. chocolate chips
Mix first 5 ingredients well. Sift flour, salt, soda and baking powder. Fold into above mixture. Add oatmeal, Cheerios and chocolate chips. Drop by teaspoon on ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes.
CHEERIO CHEWIES
1/2 c. margarine
1 yellow cake mix
3 c. miniature marshmallows
1 c. chocolate chips
3 c. Cheerios
1 (14 oz.) can sweetened condensed
milk
Melt margarine in oven at 350 degrees in 10 x 15 inch pan. Spread cake mix over melted margarine and then layer marshmallows, chocolate chips and Cheerios. Drizzle sweetened condensed milk over the top of the last layer. Bake at 350 degrees for 20 minutes. Makes approximately 36 bars.

NOUGAT BARS
3 tbsp. butter
1/2 lb. marshmallows (32)
4 c. Cheerios or Kix
1/4 c. coarsely chopped nuts
1/2 c. shredded coconut
1/2 tsp. salt
4 sq. (4 oz.) sweet or semi-sweet
chocolate, melted
Melt butter and marshmallows over hot water, stirring occasionally. Remove from heat. Fold in Cheerios, nuts, coconut and salt. Turn out into buttered 8x8x2 or 9 x 9 x 1 3/4 inch pan with hand protected by a piece of waxed paper and pat out mixture evenly in pan. Spread chocolate in a thin layer over top of Cheerios mixture. Chill until set, 45-60 minutes. Cut into 2x1 inch bars. Makes 32 bars.

AWESOME ENERGY BARS
1/2 c. peanut butter
1/4 c. margarine
Bag of marshmallows
2 1/2 c. Cheerios
1 1/2 c. Rice Krispies
1/2 c. raisins
1/2 c. peanuts
1/2 c. chocolate chips
Melt peanut butter, margarine and marshmallows over double boiler. Place cereals, raisins, peanuts in large bowl. Stir in peanut butter mixture and mix all together. Press into 13 x 9 inch buttered pan. Cut into bars, cool.

CHOCOLATE GOOEY BARS
1/2 c. margarine or butter
1 pkg. super moist German chocolate
cake mix
1 1/2 c. miniature marshmallows
1 (6 oz.) pkg. chocolate chips
2 c. Cheerios cereal
1 (14 oz.) can sweetened condensed
milk
Heat oven to 350 degrees. Heat margarine in 15 x 10 1/2 x 1 inch jelly roll pan, in oven, until melted. Sprinkle and pat dry cake mix over margarine or butter. Sprinkle with marshmallows, chocolate chips and cereal. Drizzle condensed milk evenly over top. Bake 20-25 minutes or until cereal is golden brown. While bars are warm, run knife around sides of pan to loosen edges. Cool 2 hours. Makes 48 bars.

HONEY CRUNCH COOKIES
1 c. granulated sugar
1 c. brown sugar
1 c. margarine/butter, softened
1 tsp. vanilla
2 eggs
4 c. Honey Nut Cheerios
2 c. flour
1 c. regular quick cooking oats
1/2 c. walnuts (optional)
1/2 c. coconut (optional)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips or raisins
(optional)
Heat oven to 350 degrees. Mix sugars, margarine, vanilla, and eggs. Stir in remaining ingredients. Drop teaspoons of dough 2 inches apart onto ungreased cookie sheet. Flatten. Bake 6 minutes, rotate cookie sheet and bake 6 more minutes.