Type what you have

Ingredients

• ✓ crisp rice cereal
• egg white
• sugar
• wheat cereal
• coconut
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
2. 2 In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.

By Stephanie da Silva

Ingredients

• ✓ crisp rice cereal
• sugar
• corn syrup
• peanut butter
• wheat cereal
• peanut butter chips
• semi-sweet chocolate chip

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
3. 3 Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.

By Cindy

Ingredients

• ✓ crisp rice cereal
• butter
• brown sugar
• almond
• coconut
• wheat cereal
• vanilla ice cream
• chocolate chip
• corn syrup
• evaporated milk

Instructions

1. 1 Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
2. 2 Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
3. 3 In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.

By Wool B

Ingredients

• ✓ crisp rice cereal
• all-purpose flour
• baking soda
• salt
• baking powder
• brown sugar
• white sugar
• coconut
• wheat cereal
• butterscotch chip
• pecan

Instructions

1. 1 Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:
2. 2 Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.

By Sally Jo