Healthy Stove-top Popcorn

If somebody cut me open, I'm pretty sure I would bleed popcorn.  

It is my favorite and my best!!!  

Just ask my hubby, who heard stirring the last night in the kitchen and caught me making yet another batch for the fourth night in a row.  He said disgustedly, "You make more popcorn that a circus carnival!"  

And pretty much, he's right.

I can't help myself.  (Or I do help myself?)

I do believe it stems back to the fond childhood memories I have of my mother popping HUGE batches in big metal bowls every Saturday night while we watch Lawrence Welk. (Yes, I was that little girl in the sponge curlers dancing along with "Bobby and Sissy.")

So after a substantial blog absence, I thought I would "pop" back in to give you the low-down on how I pop the corn lately.  Mom always used the air-pop, which I love... butter generously drizzled over top and heavily sprinkled with salt.  LOVE IT!  But I have recently discovered a bit lighter version that I find almost just as tasty and, in my opinion, easier to make.

So here we go....

Healthy Stove-top Popcorn

It all begins with a seed. One tiny seed.

Getting a little too FernGully on you?

Well, it's true.

Actually, lets start here.

1. Drizzle olive oil in pan over medium-high heat.  Heat oil first, then add kernels.

 

2. Coat kernals in oil by giving a gentle shake to the handle.  Sprinkle with salt. 

3. PUT A LYD ON IT. :) (Sorry, couldn't help myself.) No really... put a lid on it.  Starts popping in about 5-6 minutes, and usually takes about 10 minutes to pop completely. (I know I sound like the instructions on the microwave popcorn, but time may vary.) 

Remove from heat when there are more than 3 seconds between pops.  If you want it a bit saltier, I give mine a gentle shake or flip mine up-side-down to let it soak in the steam on the lid and then sprinkle a little more salt.

Healthy Stove-top Popcorn Lyd-Style

*You can actually use less oil or cut this out all together- just watch it close so you don't burn the popcorn... because we all know what that smells like. :)

pan with lid

2 T Olive Oil 

1/3 cup popcorn kernels

1 tsp salt

Drizzle olive oil in pan over medium-high heat.  Heat oil first, then add kernels.  Coat in oil by giving a gentle shake to the handle.  Sprinkle with salt and "put a Lyd on it".  Starts popping in about 5-6 minutes, and usually takes about 10 minutes to pop completely. (Time may vary.)  Remove from heat when there are more than 3 seconds between pops.  If you want it a bit saltier, I give mine a gentle shake or flip mine up-side-down to let it soak in the steam on the lid and then sprinkle a little more salt.

Carefully pour into a large bowl and DEVOUR like a crazy lady who LOVES POPCORN!  That's what I would do anyway. :)

63 Kid-Friendly Healthy Snacks

"Mom, I'm hungry!  I want a snack!"  

If you've got little ones, you probably just recently heard those words, and unless you are "The Model Mother", you are probably just about to reach for the nearest cheap, sugar-filled granola bar or the overprice, under-nourishing gold-fish crackers, but... STOP... WAIT... DON'T!!!  

Here, I have compiled a list of my favorite PRACTICAL Kid-Friendly Snacks that I prepared for my little crew over the summer (yes, this has been a long time in the making) that we both liked, because they were tasty, easy to prepare, used things I had on hand, and were fairly balanced and nutritional.  So before your toss them a fruit snack packet loaded with high-fructose corn syrup, consider tossing them a REAL fruit snack, or something fun on this list.

*Please know that I'm not saying your a wicked mother if you give your kids fruit snacks or goldfish.  I would be a hypocrite if I were. :)  I'm only "nudging" you and the kids to branch out and discover something on this list that might be just about as easy to prepare and much more satisfying.

Also, these were just the ones that came to mind.  If you can think of more good ones, by all means, add them in the comments!  I'm always open to new great ideas.

Happy Snacking!

-Lyd

63 Kid-Friendly Healthy Snacks

• Popcorn (MY ALL-TIME FAVORITE!)
• Apple Slices & Peanut Butter (My 2nd Favorite!)
• Sliced Veggies (i.e. carrots, celery, broccoli, cauliflower, or bell peppers) & Ranch Dip
• String Cheese & Tomato Juice
• Trail Mix (Nuts, raisins, mini-marshmallows, chocolate chips etc.)
• Ants on a Log (Celery, Spread Peanut Butter, and Raisins)
• Healthy Granola Bar (LARABAR's are my latest favorite.  The simple, healthy ingredient list with astound you!)
• Nuts & Raisins
• Fruit & Yogurt
• Yogurt & Granola (or for quick Good Morning Granola)
• Apple Sauce & Cheese Slices
• Cottage cheese & Fruit or Tomato Slices
• Melon
• Whole Wheat Pitas & Hummus
• Hard Boiled Egg & Slice of Toast
• Kale Chips
• Sliced Wraps (tortilla, cream cheese spread, ham slice & sprouts) (Julia's Wraps)
• Muffin Tray Sample Plate (Put whatever you have on hand in the muffin cups... kids love it!)
• Snack Kabobs (skewer whatever you have on hand)
• Frozen Peas
• Frozen Grapes
• Almonds & Fruit
• Smoothie (The Green Smoothie from Bliss From Scratch)
• Pickles
• Peanut Butter Banana Toast (Monkey-Bee Sandwiches)
• Canned Fruit
• Sweet Potato Chips
• Healthy Muffin (Three Grain Muffin)
• Dried Fruit (Mango or Apricots)
• Ricotta w/Fruit
• Deli Meat Slice & Fruit
• Edamame
• Tuna (w/ a tiny put of mayo or plain yogurt and salt) & Crackers
• Grapefruit w/a bit of salt or sugar (I still can't abide this, but for whatever reason my kids love it. :)
• Oatmeal & Fruit
• Yogurt & Graham Cracker (I'm LOVING Greek Yogurt lately... so creamy and more protein)
• Mini Pizza (English Muffin, sauce, & pepperoni, Microwave)
• Juice Ice-Cubes
• Chips & Salsa
• Whole Wheat Breadsticks & Tomato Sauce for dipping
• Pudding (Homemade Dairy-Free Chocolate Pudding)
• Wimbledon Strawberries (strawberries, sour cream or plain yogurt, and brown sugar)
• Chocolate Slim Fast Drink w/Banana
• Nut Mix
• Whole Carrot
• Cheesy Toast
• Cheese Quesidilla Slice
• Fruit Cups
• Warm Refried Beans & Tortilla Chips
• Creamy Fruit (Sliced Fruit drizzled kefir) (*FYI Kefir was done wonders for my digestive systems... not to give too much info. :) It's loaded with pro-biotics... super good for you!  I put it in my smoothies every morning. I use The Greek Gods brand in the dairy section at Winco.  It's about $3.00 per quart. Worth every penny!)
• Sliced Bananas, Milk, & Honey (My dad used to give this to me for a bed-night-snack :)
• Sliced Fruit w/drizzled honey
• Peanut Butter and Jelly Sandwich slices
• Peanut Butter & Honey Sandwich Slices
• Banana Chips
• Cheese Chips (cheese melted over chips)
• Crackers & Cheese
• Steamy Brown Rice w/Parmesan Cheese and salt
• Tomato slices w/mozzerella cheese slices
• Cinnamon Baked Apples (Microwave 2-3 minutes)
• Toast w/Ricotta and Strawberries
• Apple Sandwiches
• Healthy Cookies (Giant Breakfast Cookies)  

Kale Chips

Honest and truly, I never pictured myself even putting a bundle of leafy kale in my grocery cart.  Yes, I know... I too have heard of all it's miraculous nutritional healing powers, but what the heck do you do with the stuff?  It is simply not edible!  (I've tried it in green smoothies and it is what I call a disaster! I can't even pretend it is palatable.  Good for you if you think otherwise.)  I am just not the torture-your-taste-buds-to-go-green type... although I have lots of friends who are, and I will certainly cheer you on.

I am probably a bit more like the lady at the end of this {hilarious} clip. (I love Studio C.)

That being said (and watched), I like being healthy and when "healthy" and "practical" meet up... that is where I stand.  Here is a lovely sample of that marriage.  I had a friend, Becky, tell me how she makes kale chips from the kale she grew in her garden.  She said her kids eat it like popcorn or Doritos.  She often serves it as a snack during movies.  I smiled, nodded, and agreed that that was pretty awesome... however, in the back of my head I was guilty of laughing and saying to myself, "RIIIIGHT. Of course they do."  Then she gave me a sample.  I was shocked... literally eating my words.  EUREKA!  There IS a way to make kale taste good! (And it is incredibly easy!!!) 

Even my 4 year old anti-anything-green boy will eat these.  He proudly announced when dad got home from work that, 

"Er made chips a'day.  Er made them with leabs.  Like in the trees."

And that's just what we did.

Kale Chips

Fresh kale (about 4 stalks)

Olive Oil

Kosher Salt (or regular)

Lemon juice

*You could also add other seasoning if you feel brave. i.e. garlic or onion powder, Parmesan, season salt, etc.)

Rinse kale.  Peel the kale away from the stems. (This is a great job for little kiddos.)  Pieces can be small or large.  Put the kale leaves in a large bowl.  Drizzle with a couple tablespoons of olive oil. (More or less as needed.)  Add a little drizzle of lemon juice (if desired) and toss the leaves to coat.  (Sometimes I rub the oil with my thumbs.)  Add salt and toss.  Spread on a large baking sheet.  (I like to have it up on a rack for even baking.)  Bake at 350 for about 15 minutes or until the kale turns brown and gets crispy.  Cooks quickly, so watch it close. (I like mine more crispy, so I usually go longer, but it doesn't taste good burned. :)

Allow them to cool and munch away!  Be prepared to make another batch soon, because the go fast!

*If they don't get gobbled up (which is rare) I have found the the best was to store them in is a Tupperware in the fridge.  They are pretty delicate/crumbly, so be careful.)

 

I feel like I just saved the world.... one kale chip at a time.

Crispy Easter Nests

First of all: Forgive my absence... I am in the middle of moving and things have been pretty crazy around here!
Second of all...
HAPPY EASTER!!!
Aren't these fun!  We had such an awesome Easter Egg Hunt yesterday and my friend brought these cute treats.  They were a big hit with kids and grown-ups. :)

Crispy Easter Nests

1 (14 oz.) bag sweetened flake coconut

Green food dye

1 (7.5 oz.) jar Marshmallow Fluff

3 cups Rice Krispies

1/2 cup chocolate chips

Cooking spray

24 Jordan almonds (She used jelly beans)

Preparation

Place 1 (14 oz.) bag sweetened flake coconut in a bowl. Use a toothpick to apply and stir in a few drops of green food dye. Let dry. Melt 1 (7.5 oz.) jar Marshmallow Fluff in a pan over medium-low heat, stirring, until soft and pliable. Stir in 3 cups Rice Krispies. Stir in 1/2 cup chocolate chips; remove from heat. Arrange 8 paper cupcake liners on a work surface. Mist hands with cooking spray. Gather a small amount of cereal mixture and shape to fit into a cupcake liner. Add more cereal to make a rim around top. Let cool. Make 7 more. Fill each nest with a bit of coconut and 3 Jordan almonds.

How to Hard Boil Eggs in the Oven... (THE BETTER WAY!)

It is just a little white egg.  Why has boiling it always intimidated me so?  I seriously have to google directions every time!  How long to I boil them?  Why did that one just explode?  Did I take them out too early?  Did I leave them in the cold water long enough?  Was the cold water the right temperature?  Then, why is the yoke still runny?  Ok- so it's not rocket science, but it definitely feels like EGG Science.  So imagine my delight when I saw a "pin" suggesting you bake them in the oven.  Rapturous Day!  You can't top these easy fool-proof instructions.  I will never make a hard (not boiled) egg any other way!  My kids loved peeling them. :) I loved shaking up our typical dinner menu.

How to Hard Boil Eggs in the Oven

To make the eggs, simply bake them in a 325 degree oven for 30 minutes. You can place them directly on the rack or use a muffin tin, which makes it easy move them in and out of the oven in bulk. Once the 30 minutes have passed, remove the eggs from the oven (carefully, because they are hot) and plunge them in cold water for 10 minutes.

The shells may have brown spots where they were in contact with hot metal. Sometimes that discoloration fades away in the water plunge, but sometimes it will leave marks on the whites.

(Source)

*Wouldn't this be perfect for Easter eggs?  This would save a lot of time!

Made a delicious Egg Salad Sandwich for dinner with mine.  What will you make?

Easy Crispy Peanut Butter Balls

 

I went "nuts" with these guys, gained 5 lbs. and now we're through. :)  It was true love while it lasted though.  A happy addition to any holiday goodie plate.  Super easy to make!  The kids had fun helping me shape the balls.  I served some of them chocolate dipped and some not... quite frankly because chocolate and I do not always get along- it is way to finicky.   Most of what I melted was made into fudge because it just wouldn't cooperate even with a double boiler... But I would say that isn't necessarily a bad thing. :)  So loosen that belt and help yourself. :)  Happy Holidays!

Easy Crispy Peanut Butter Balls cooks.com

2 c. crunchy peanut butter

1/2 c. butter

1 lb. confectioners' sugar

3 c. Rice Krispies

Dipping chocolate

(Creamy peanut butter is just as good, but add 1/4 cup more Rice Krispies if you use creamy.)

Combine peanut butter, butter and confectioners sugar in large bowl. Blend well. Add rice cereal. Form into 3/4 inch balls and dip into dipping chocolate. Makes about 75 or more balls. Great for holiday gifts.

Proof of my poor dipping abilities... oh well.  Don't judge a person by how they dip chocolate, please. :)

Decadent Pumpkin Muffin

So how was the feast?!  Ours was pretty yummy.  That turkey is powerful stuff- I could hardly wake myself up this morning. :) Well, here is something happy to wake up to.  It is a great, healthy way to use up the other half of that big pumpkin can. (I just made one pumpkin pie, so I had the other half hanging out.)  It doesn't even use oil, and I made it using whole wheat and didn't even put in the 1/2 cup of brown sugar.  It was still great.  These muffins held together really well- a great consistency, and quite pumpkinly-delicious. :)  We ate them for breakfast.

Lyd's Tip:  I like to keep an eye out for discounted yogurt at the grocery store.  Sometimes they mark it down and it still has some time left before expiration.  It is great in pancakes and muffins.  It adds flavor and moisture.

Decadent Pumpkin Muffin (allrecipes)

3 1/2 cups all-purpose flour (I made this recipe twice and used whole wheat the second time.  It turned out great.)

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

2 cups canned pumpkin puree

1 1/2 cups white sugar

1/2 cup light brown sugar (I just left this out.)

1/2 cup applesauce

1 cup fat free vanilla yogurt

4 egg whites (I just put in 4 eggs- though I'm sure it would be healthier with the whites.)

1 egg

2/3 cup water

1 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.

In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.

Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Zucchini-Banana Bread

Did I mention how much I love zucchini bread?  I love it so much that I picked up the "free" overgrown zucchini, at the farmer's market, that was bigger than my baby.  I had about five people stop me and comment on its abnormally large size.  I know huge zucchini are kind of obnoxious, but my good there are so many uses!!!  I love the way zucchini lets other ingredients take center stage.  It's just good healthy filler in casseroles, stove-top dishes, and desserts.  So versatile!  This recipe was pretty tasty- fun to throw bananas in there.  Of course I made it whole wheat. :)

Zucchini-Banana Bread (Taste of Home)

1-1/2 cups all-purpose flour (I did whole wheat and it tasted great.)

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Nutritional Facts: 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Easy Pumpkin Cupcakes... and other SPOOKY Stuff!

I have an October birthday at my house, and it makes for some fun, festive parties!  Thought I would share a few ideas from the "spooky" feast...

I was pretty busy with party preparations, so I needed a fast and easy recipe for cupcakes.  This was perfect.  I didn't have a spice cake mix, so I used yellow cake mix, and added pumpkin spice.

Quick and Easy Pumpkin Cupcakes (verybestbaking.com)

1 package of spice cake mix

1 (15 oz) can pumpkin puree

3 large eggs

1/3 cup oil

1/3 cup water

*Cream cheese frosting

Mix all ingredients for about 2 minutes.  Pour batter into prepared muffin tins.  Bake 350 for 18-23 minutes (I would recommend at least 25.)

"Mummies" 

*Hot-dogs wrapped in pizza or crescent dough. Use ketchup for the eye, although most of the kids had them eaten before we got to that part. :)

The party guest each made their own. (Very convenient. :)

Bloody Spider Bath

Red Jello and plastic spider rings. This was a favorite! (I was happy because this was one I cam up with on my own. :)

  

Monster Mouths (hubpages)

Apple slices, cream cheese or peanut butter, and mini-marshmallows.

All of this added up to a very happy Halloween birthday girl! :)
 

Quick & Easy Pumpkin Pancakes

I love a good home-made pancake, but I must confess that on a busy morning, those mixes can really come in handy.  This recipe takes the "convenience" of a mix and gives it some holiday flare in a hurry.  I was happy to find that they no longer tasted like pancakes "from a mix". :)

Quick & Easy Pumpkin Pancakes (about.com)
·           2 cups dry boxed pancake mix
·           1 1/2 cups water
·           3/4 cup canned pumpkin
·           1/2 teaspoon cinnamon
·           powdered sugar

Spray non-stick cooking spray onto griddle or frying pan and preheat on medium high heat.

In a large bowl, mix dry pancake mix and water until well blended. Add pumpkin and cinnamon and continue to mix until thoroughly blended. If mix is a little too thick add water, one tablespoon at a time. If mix is too thin, add dry pancake mix, one tablespoon at a time.

Pour onto griddle or frying pan to desired size. When mix begins to bubble at the top, flip and continue to cook until golden brown on both sides.

Once pancakes are done, sprinkle with powdered sugar, if desired, or use syrup of choice.

Peanut Butter Cookies with Blackberry Jam

What could be better than a classic peanut butter and jelly sandwich?  Peanut Butter and Jelly cookies, of course!  Did I mention CHOCOLATE Peanut Butter and Jelly cookies?  Quite scrumptious!  This is a bit more labor intensive, but still really yummy.  

*I do want to note that if I were doing it again, I would punch the hole for jam filling, but I would put it in after they were cooked.  It just got kind of crispy and the sugar burned a bit.  It might have been because I used my homemade jam, but I think it would taste better put on after.

Peanut Butter Cookies with Blackberry Jam (Giada of Foodnetwork)

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder (recommended: Hershey's)

1/2 teaspoon baking soda

1/8 teaspoon fine sea salt

1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces

3/4 cup creamy peanut butter, at room temperature

3/4 cup sugar, plus 1/4 cup

1/2 packed cup light brown sugar

1 egg, room temperature, beaten

1 teaspoon pure vanilla extract

1/4 cup blackberry jam

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.

Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

  

Curly Spiral Hotdogs... because you can!

You don't have to be a hotdog lover to think that this is cool.  I can only handle dog pretty much annually, but even I succumbed to these curly-meaty-locks.  There is something all-together facinating about a hotdog to begin with; its astounding that pink fat can hold together so well, but when it still holds it's shape after intense spiral cuts... that does beat all!  Just one of those things I had to blog about.  So here she be, the curly dog.

Curly Spiral Hotdogs
hotdogs
kobob scures
knife

Scure the hot dog with the kabob stick, and spiral cut from one end of the hot dog around to the other.  Grill and eat... if you dare. :)

Here is a link to the tutorial: http://www.foodrepublic.com/2012/06/30/video-how-and-why-spiral-slice-your-hot-dogs

Busy Mom Bruschetta

We have six monster tomato plants taking over the patio, thanks to my husband's green thumb, but they are kept in check by my one year old who won't allow any of them to ripen before the little tike harvests them.  He brings us chewed up bits of green tomato every time he escapes outside.  It is making us crazy because we have given them so much tender-loving-care!  BUT when we DO have a juicy ripe RED tomato... probably one lucky enough to grow on the UPPER vines, I will make this simple snack again... because I think it would be heaven with garden tomatoes!  It was ALMOST heaven without. :)

Busy Mom Bruschetta (By Lyd)

1 baguette loaf

cream cheese spread

2-3 tomatoes

fresh basil

Italian seasoning

pinch of salt

Slice bread into thin slices.  Slice tomato and basil.  Spread cream cheese onto the bread.  Add tomato and basil.  Sprinkle with salt and Italian seasoning. Munch munch munch!

Monkey-Bee Sandwiches

We "go bananas" over this simple snack. :)  It's a favorite around here- easy to throw together, healthy, and fairly filling... which means they won't be asking you 5 minutes later for another snack... YAY!  (Also just going to put in a plug for "Dave's Killer Bread."  It's so yummy!  Our favorite is 21 Grain.  It's so hearty and healthy, tastes like it's straight from momma's kitchen... only it's ex-con Dave's kitchen. :)  Quite delicious though.)

Monkey-Bee Sandwiches (By Lyd)

Toast

Peanut Butter

Bananas

Honey (*only if you're a brave mom, and don't mind "sticky".)

Cinnamon

Toast your bread.  Spread PB.  Layer with bananas.  Drizzle with honey.  Sprinkle with cinnamon.  Devour and act like a monkey.

 

 

Swing Bars

Why "Swing Bars"?  No idea.  I sat pondering that myself, and my best guess is that the "o" resembles a good round tire swing?  Or perhaps it's because you swing back and forth trying to decide if this is a healthy or unhealthy snack, or even if it is a snack at all.  You "swing" from sticky and deathly sweet, over to chewy clusters of raisins, cheerios and nutty roughage.  Your guess is as good as mine... or better. :)  But we're not here to discuss names, are we?  They were admittedly strange- they didn't "set" or actually turn into "bars".  They were just kind of blobs... but they were yummy blobs.  Truth be told, I'm still "swinging" back and forth trying to decide whether or not I liked them.  You tell me. :)

SWING BARS (From the back of a Hospitality Honey Nut Toasted Oats Bag)

1 can (14 oz) sweetened condensed milk

1/2 cup crunchy peanut butter

3 cups cheerios, crushed (ok- SO EMBARRASSED... while typing, I just noticed it said "crushed" and there is my problem, right there.  I'm sure that's why it didn't set up.  I really need to start examining my recipes a bit closer.  Anyway- don't miss that step like I did.  I'm ashamed. :)

3/4 cup raisins

Preheat oven 350. In large bowl, stir together condensed milk and peannut butter, Add cheerios and raisins. Blend well.  Press mixture into a greased 13x9 pan.  Bake 10-20 minutes or until lightly browned.  Makes 2 dozen 2 inch squares.