••••MOM••••

(Source:etsy.com)

••••MOM'S BLUEBERRY FRENCH TOAST••••

(Source: easymealsformoms.com)

(photo-moms recipe.com)

••••MOM'S ITALIAN CHICKEN••••

(Source: www.moms-really-fit.com & photo)

••••MOM'S MACAROONS••••

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••••MOM'S GINGERSNAPS••••

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••••RICE KRISPY SUMMER FLOWERS••••

INGREDIENTS

• 3 tablespoons butter or margarine 
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows 
• OR 
• 4 cups JET-PUFFED Miniature Marshmallows 
• 6 cups Kellogg's® Rice Krispies® cereal
• Canned frosting 
• Assorted candies 

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated wtih cooking spray cut into flower shapes. Decorate with frosting and/or candies. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note 

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

(Source: ricekrispy.com & photo also)