Cereal and Milk Bars

• 4 Tbsp Butter or Margarine
• 2 tsp vanilla extract
• 3 tbsp water
• 2 bags marshmallows
• 1.5 cups instant nonfat dry milk
• 1/2 cup PB2 powder (optional….it’s a dried form of peanut butter, full flavor, low fat)
• 8 cups toasted oats cereal (I used Cheerios)

Prepare pan by spraying with cooking spray.  In large microwave safe bowl, combine marshmallows, butter, vanilla, and water.  Microwave for 45 seconds at a time, stirring in between until smooth.  (about 2-3 minutes total)  Stir in powdered milk and PB2 if desired.  Add cereal and stir until coated.  Using greased fingers, press cereal mixture into pan.  Let cool, cut and enjoy!

Everyday Gourmet

Pesto Egg and Cheese Cups

Indgredients per muffin cup

• 2 slices Canadian bacon (or 1 slice of deli ham)
• 1 tbsp shredded cheese
• 1/4 cup egg substitute
• 1 tsp pesto sauce
• 2 grape tomatoes, halved

Preheat oven to 400 degrees.  Prepare muffin tin by spraying with pan spray.  In each tin, place 2 slices of Canadian bacon so that they over lap in the center and they cover all of the edges.  Layer with shredded cheese, liquid egg, pesto sauce and top with tomato halves laid cut side up.  Bake for 15-20 minutes or until egg has puffed in the center and is set.  Enjoy!  (serve 1-2 muffins per person)

Everyday Gourmet

Mint Julep Brownies

• 1 (21.5 oz.) pkg. fudge brownie mix
• 1/4 c. water
• 1/2 c. oil
• 1/2 cup bourbon
• 1 egg
• 1/2 c. Andes Mints (half a package or 14 individually wrapped candies)
• 1/2 c. chopped pecans (optional)
• 2 c. powdered sugar sifted
• 1/4 c. butter, softened
• 2 tbsp. mint jelly
• 1-3 tsp. milk

Glaze

• 1 c. Andes Mints (one package or 28 individually wrapped candies)
• 1/4 c. butter
• 1 tsp. vanilla

Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 inch pan.

In large bowl, combine brownie mix, water, oil, bourbon and egg. Beat 50 strokes by hand. Stir in Andes mints and pecans (if desired).   Spread batter in greased pan. Bake at 350 degrees for 30-35 minutes or until center is set.  Remove from oven and let cool to room temperature.

Meanwhile, in a small bowl, beat powdered sugar, butter, mint jelly and enough milk to bring mixture to spreading consistency. Spread over cooled brownies.

Prepare Glaze: In a small saucepan, melt Andes mints with butter over low heat.  Stir constantly until smooth.  Remove from heat and stir in vanilla.  Allow to cool slightly.  While still very warm, spoon the glaze over the top, spreading to cover. Garnish with pecans and mint leaves. Store in refrigerator until ready to serve.  Enjoy!

Everyday Gourmet