Yummy Cereal Bars

These tasty treats are a snap to make, and much healthier than candy bars or brownies. You can substitute your favorite cereal for the "Cheerios," but I personally think they make this taste fabulous. (And isn't this a cute plate that I found at my local Big Lots store?)

Ingredients

Just so you know, I don't measure anything when I make these, so feel free to eyeball it, if you are comfortable doing that. The biggest issue is not adding too much cereal because then it won't get covered well.

• 1 cup marshmallow creme 
• 1/4 cup peanut butter (I have used regular and chunky)
• 2 tablespoons honey
• 1/2 to 1 cup of mini semi-sweet chocolate chips, optional (personal preference, here)
• 2 cups cereal of your choice (I use "Cheerios" brand honey-nut flavor) 
• Cooking spray

Directions

Spray an 8x8 baking dish (or one similar sized). Have cereal and chocolate chips close by.

Put first three ingredients in medium-large microwave safe bowl. Heat for 30 seconds, then stir (creme will puff). Heat for 15-30 more seconds, depending on strength of your oven.

Remove and stir well, then immediately add cereal and chips and stir and fold them in. When everything is coated, put in dish and spread/pack down to make flat. Cover with plastic wrap and freeze for 1 hour.

Cut into squares and eat! Great with a cup of tea or glass of milk!

Roasted Edamame

This is my first time trying edamame (soybeans), and I think it turned out pretty yummy!

Ingredients

1 ½ cups edamame (thawed and toweled dry, if frozen)

2 teaspoons of olive oil

¼ teaspoon each of garlic powder, onion powder and ground cumin

Salt and pepper, to taste

Directions

Preheat oven to 425 degrees

Line a baking sheet with heavy foil. Place the oil in a medium bowl and add edamame. Stir to coat thoroughly with the oil. Mix all the spices together in a small bowl, then dust the edamame with them, stirring to combine well. All salt and pepper, as desired, and stir again.

Spread coated edamame onto the baking sheet in one layer. Bake for 7 minutes then gently stir with a spatula. Bake for another 7-9 minutes, or until starting to get golden.

These come out slightly crunchy, and a bit chewy, but the flavor is great. Best when warm (they get chewier as they cool). Great addition to a salad in place of croutons, or add to pasta for a bit of texture.

Happy munching!

Homemade Pretzels

Glen made the pretzels and I did the salting. These were very yummy, but will be better next time with less salt. (I must have been thinking about sugar when I salted these pretzels.) Glen also made from-scratch mustard*, which was very good, for dipping. Both recipes are from Alton Brown, of the Food Network's show "Good Eats."

*The mustard recipe needs to be reduced (cooked down on low heat) in a sauce pan until it thickens up. The recipe doesn't state this and all the comments complain of the runny-ness of the mustard.