Krispy Cereal Squares

butterfly rice krispies

½ cup butter

1 bag marshmellows

10 cups krispie rice, cornflakes, O’s, chex, ect… or any combination of them.

Yield=1 regular size cookie sheet full (3 columns, 4 pieces each column)

Melt butter and marshmallows over low heat or in microwave oven. Do not burn. Watch closely. A double boiler keeps it from burning if you need to let it sit for awhile.

Add cereal to melted ingredients. To keep the marshmallow from sticking to your hands, smear them with butter and pat down into a buttered cookie sheet to set. Cut. Cover in foil.

For larger groups:

1 ½ cups butter

3 bags marshmellows

30 cups cereal pieces

Yield=large industrial size cookie sheet (about 30 pieces)(5 columns, 6 pieces per column)

For a fun variation, lightly dab a small amount of water with your finger tip on the top of a Krispie square. Using a small cookie cutter as a stencil on top of the moistened area, sprinkle with colored sugar food decorations or sprinkles. I did butterflies. The kids loved them.

Best Ever Sugar Cookies 

foot cookies

(Double Recipie)

Mix: 1 ½ cups butter

2 cups sugar

Add: 4 whipped eggs

1 teaspoon lemon extract OR 2 teaspoons vanilla

Mix in separate bowl:

5 cups flour

2 teaspoons baking powder

1 teaspoon salt

M&M’s optional

Combine wet and dry mixtures. Roll out and cut.

Cook 375 degrees 6-8 minutes. Refridgerate unused portion.

Variation: May add M&M’s to the batter or just press them on top of each cookie before baking.

Peanut Butter Honey Balls

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  1 cup peanut butter

1 cup warm honey

1 ¼ cup non-instant dry milk

(may need a bit more depending on oiliness of the peanut butter)

Stir peanut butter and honey well. Add dry milk. Form into balls. Should have a firm consistency. Cover.

Cinnamon Cookies/Ornaments


1 cup butter

1 ½ cups sugar

1 egg

2 Tablespoons lite corn syrup

3 cups flour

½ teaspoon salt

2 teaspoons baking powder

2 teasponns cinnamon

Thoroughly cream together butter and sugar. Add egg. Beat until light and fluffy. Add corn syrup and mix well. Combine dry ingredients. Stir into creamed mixture. Chill dough. On lightly floured surface, roll to 1/8th inch thickness. Place 1 inch apart on ungreased sheet. Bake 5 minutes at 375 degrees. Cool 1 minute.

Note: Using a straw, cut a small circle into the top of each uncooked cookie. This will allow you to string a ribbon through and hang on a tree for a pioneer Christmas look or use many pieces to form a garland.