1) In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn't burn.
2)As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
3) Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
4) Let cool on wax paper for 20 to 30 minutes before enjoying.
Directions: Preheat oven to 350 degrees F. Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
Place oats in the bowl of a food processor or high speed blender and pulse until they become oat flour. Peel bananas and add in small chunks to the food processor. Add coconut oil (start with 4 tbsp.), vanilla, nutmeg and cinnamon (if using) and pulse until a thick dough forms. If the dough is too dry or crumbly, add the additional 1 tbsp. of coconut oil. Scoop out an approximately 1 inch portion of the dough and form into a rectangular (wafer) shape with rounded edges that is about ¼ inch thick and place on the baking sheet. Complete the previous step until you have used up all of the dough. Place in the preheated oven for 10 minutes. Flip all of the biscuits and cook for an additional 5-10 minutes or until golden brown. Cool completely. Store in airtight container for up to a week or freeze for up to 3 months.
Directions: Preheat your oven to 350 degrees.
Combine all-purpose flour, baby cereal, oats, brown sugar, and salt in a food processor. Process for 30-45 seconds or until crumbly. Add the butter cubes and the cold water. Process the mixture until the dough will hold together when pinched .Carefully grease the sides and bottoms of a 9”x13” baking dish then line it with parchment paper. To prevent sticking, also grease the parchment paper. Split the dough in half and evenly spread the first half into the bottom of your baking dish, pressing it down as you go. Spread the fruit preserves over top of the dough. Spread the fruit preserves over top of the dough. Bake in the preheated oven for 35-40 minutes or until crust becomes golden brown. Allow bars to cool completely before cutting and serving.
Preheat oven to 350 and grease an 8X8 pan
Mix together Gerber oatmeal and baking soda. Set aside for later.
Melt butter in microwave in different bowl
Add sugar, cocoa powder, salt, and vanilla. Mix well.
Add one egg at a time to wet mixture. Mix well.
Add dry ingredients to wet ingredients. Mix until just mixed together.
Add chocolate chips to mixture.
Pour mixture into greased pan (I sprinkled a few extra chocolate chips on top).
Cook for 30-35 minutes.
2 large eggs
1/3 cup milk
1 teaspoon vanilla
2 large over-ripe bananas
1/2 cup melted butter
1 cup unbleached flour
2/3 cup brown sugar
1-1/4 cup Gerber Oatmeal Cereal
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Directions: Preheat oven to 350 degrees. Mix eggs, milk, and vanilla and combine with mashed bananas and melted butter. Add baking soda, salt, cinnamon, flour, brown sugar, and Gerber cereal and stir. Batter will be slightly lumpy.
Directions: Pre-heat oven to 350 degrees.
Mix everything together really well.
Spoon onto a parchment lined cookie sheet. The batter was a bit runny, but it didn’t spread and they will fluff up nice when baking.
Bake for 11-12 minutes.
Allow to cool completely and enjoy!
Preheat oven to 375 degrees.
Lightly grease a cooking sheet with cooking spray.
Cut chicken in 1 ½ inch pieces.
Place chicken in a bowl and coat each with yogurt.
Mix the crushed cornflakes, thyme, and pepper in a bowl.
Coat each chicken piece in the cereal mixture and place on the cookie sheet.
Bake for 25 minutes or until cooked through.
Easy Mexican Chicken and Beans
Directions: 1 Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
2 Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Directions: Mix all ingredients well and form into balls and that's it.
Peanut Butter And Fruit Wraps
Directions: Spread tortillas with peanut butter, then with spreadable fruit.
Top with bananas.
Sprinkle with granola.
Roll up tortillas
Homemade Teething Crackers
Preheat oven 425 F degrees.
Mix flour and cereal.
Gradually stir in oil.
Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl.
Roll out to the thickness of a cracker on a floured surface and cut into desired shapes.
Bake on an ungreased cookie sheet 10-12 minutes or until lightly brown.
Store in an airtight container.
Baby Cereal Pancakes
Directions: combine all ingredients, adding enough liquid for the batter to get to the consistency you want.
spray the pan (or add oil or butter) and cook one side until you see bubbles. flip, and cook the other side.
Yields: 24 meatballs, 8 servings
Directions: 1. In a bowl, combine the ground beef, eggs, grated onion, carrot, mint, oregano, cumin, salt and pepper.
2. Roll and shape the meat mixture into golf ball-sized meatballs. Let sit five minutes.
3. Heat a large skillet over medium heat. Add 2 tablespoons olive oil and start browning the meatballs, making sure not to crowd them in the skillet. Allow all sides to get a nice color on them. Remove from the skillet and reserve.
4. Degrease the skillet if necessary. Add the other 2 tablespoons olive oil and sauté garlic and serrano. Let cook five minutes. Add the pureed tomatoes and bring to a low boil. Allow to simmer five minutes. Add the meatballs, carefully sliding them into the simmering tomato sauce. Simmer the meatballs 15 minutes, until fully cooked.
Favorite food made nutritious!
Directions: 1. Melt heart-healthy spread in a hot pan. Place corn tortilla and cover with cheese.
2. Place corn tortilla in pan and cover with cheese.
3. Add sausage and chiles to one side.
4. Sprinkle chipotle seasoning over all ingredients, then fold the tortilla in half.
5. Allow each side to brown until cheese is melted.
6. Serve with Chipotle Salsa.
A healthy way to cool off in the summer months!
Directions: Frozen treats are bound to be popular in the warm months. You can also put fresh fruits such as melon chunks in the freezer (rinse first). Make “popsicles” by inserting sticks into peeled bananas and freezing.
Let your kids' food come to life with these fun butterflies!
Directions: Start with carrot sticks or celery for the body. Attach wings made of thinly sliced apples with peanut butter and decorate with halved grapes or dried fruit.
A fun way to encourage the little ones to eat their fruits and veggies! Select the kind of fruit of veggies that you know your kid loves.
Directions: Use celery, cucumber, or carrot sticks as the log and add peanut butter. Top with dried fruit such as raisins, cranberries, or cherries, depending on what bugs you want!
These are definitely fun to make with mom or dad!
Directions: First, preheat oven to 350 degrees. Then, in a small bowl, break the eggs and use a fork to beat them a little bit. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy. Add the flour, baking powder, and baking soda into the large bowl. Mix again. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. Bake for about 15 minutes. When your muffins are finished baking, remove from the muffin tin and cool them on the wire rack.
A delicious and healthy snack for your kiddos!
Directions: Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more. Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the vanilla extract..
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