For patti43
May 31st, 2012 | 
Author: Thanks for your comment Patti. I’m a label reader from way back to when I started monitoring my sodium levels and labels have so changed over the years. 
Sometimes I feel like I need a chemistry degree.
The other day my son wanted a sweet treat and all we had at the time were cookies, he went to the store and bought some marshmallows, oatmeal, coconut and some caramel chips. He then made this yummy little go to sugar boost,one is more than enough
Of course he didn’t measure anything ”mom I just poured and mixed until the texture was just right” Ooooooo men! Next time he’s thinking about adding chopped almonds. I’ll watch and record the process then and be able to give you a starting point on amounts
Melt a small bag of marshmallows with some butter ( like you’re making rice krispie squares0 stir in the coconut and some oatmeal until it sticks together well. Spread in a 9 x 9 pan and top with the caramel chips. Chill until set then cut into squares and enjoy.
Posted in * Recipe Requests
Hi Abbenanny, it’s great your son is taking an interest in his diet and health. Good job, mom. He could actually have rice krispie squares or Chex mix “stuff”, if he makes sure the cereal box says gluten-free. This recipe sounds good:
CHEX LEMON BUDDIES (Very Culinary Blog)
9 cups Rice Chex cereal
1 1/4 cup white vanilla baking chips
1/4 cup butter or margarine
1 tablespoon lemon zest
3 tablespoons lemon juice
2 cups powdered sugar
Measure cereal into a large mixing bowl and set aside. In a microwaveable bowl, microwave chips, butter, lemon zest and juice uncovered on high for 1 minute; stir. Microwave about 30 more seconds or until mixture can be stirred smooth. Pour mixture over cereal, stirring gently with a spatular until evenly coated. Pour into a 2-gallon re-sealable food storage plastic bag. Add powdered sugar, seal bag and shake until all the cereal is well-coated. Makes 9 cups
We have found a really tasty flour free peanut butter cookie. It’s from the 5 ingredient cooking lady on Foodnetwork:
1 cup natural peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt
Preheat oven to 350. Mix together the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. (Note, Hubby does not like the salt on the cookies)
Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough.
Try adding peanut butter chips, mini chocolate chips, shredded coconut and even a mini peanut butter cup. Try making a thumb print cookie and add jelly to it.