Crispix Mix

This is for Emma!


1 box (12oz.) Crispix
1 box (12 oz) Golden Grahams
7 oz. slivered almonds

2 cubes butter
1 ½ c. light karo syrup
1 ½ c. sugar

Pour cereals into a (very) large bowl. (Wait on almonds because they just sink to the bottom)
Mix butter, syrup and sugar in a medium saucepan and bring to a boil. Stir at a rolling boil for 2 minutes and pour over cereal, covering evenly. Add almonds while adding syrup mixture. Spread on wax paper to cool or just eat right out of the bowl.
I have seen coconut added to this but I prefer without.

Spiced Chicken Pasta with Spinach and Tomatoes

This is one of my family's favorites and it's pretty fast and easy
I adapted it from the Body For Life cookbook. (I added all the fat back)

10-12 oz. pasta (your choice)

4 chicken breasts

3 Tbsp. cajun seasoning (I use my own, posted below)

1 c. milk

¼ c. parmesan

¼ c. romano

1 bag Baby Spinach

12-16 oz. fresh mushrooms

2 Tbsp. Butter Buds

1 tomato, diced

I like to use frozen chicken because it's easy to cut once half thawed. I cut it lengthwise, so as to make a thinner, yet still wide breast. It also cooks faster.

Cook pasta according to package directions. In a large skillet, saute mushrooms in butter then set aside. Use the same skillet for the chicken. Reheat skillet. Sprinkle cajun seasoning on chicken breasts and cook in 1-2 Tbsp. oil in. Cook breasts, turning only once, until no longer pink in center. Transfer cooked chicken to a plate. Add milk to chicken drippings along with pasta, mushrooms, cheeses and spinach. Combine and cover just until spinach wilts. Serve chicken on top of pasta and garnish with more romano and diced tomatoes.

Bacon Covered Cornish Game Hens

So I tried this recipe from http://www.crockpot365.blogspot.com/ and the hens were delicious! I made mashed potatoes with a little cream cheese and a little sour cream and topped them with gravy made from the juices the hens left. The gravy had a really nice herb flavor. We'll make these again. They were great.

--2 cornish game hens, thawed

--8 slices of bacon

--1 tsp kosher salt

--1 tsp thyme

--1 tsp rosemary

Use a 6 quart crockpot. In a small bowl, mix your dry spices. Rub the spice mixture all over the birds, inside and out. Lower the birds into the crockpot. Take your strips of bacon, and wrap two one way and one the other on each bird. See if you can tuck an end inside of the cavity.Cover the crockpot and cook on low for 6-8 hours, or on high for 4-5. Discard the bacon before serving.

Peanut Butter Cookies

½ c. butter

½ c. peanut butter

½ c. brown sugar

½ c. sugar

1 egg

dash vanilla

1 ¼ c. flour

¾ tsp. baking soda

½tsp. baking powder

¼tsp. salt

Mix ingredients together and spoon onto parchment paper lined cookie sheet.

Bake at 375° for 10 minutes.