Cocoa Reese’s Krispies


  • 1 cup sugar
  • 1 cup corn syrup
  • 1 1/3 cup creamy peanut butter
  • 4 1/4 cup cocoa krispies
  • 1 pinch of salt
  • 6 reese’s peanut butter cups, chopped
  • 1/3 cup chocolate chips


  1. In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
  2. Remove from heat.
  3. Quickly add the salt and cereal and stir to combine thoroughly.
  4. Add the chocolate chips and stir again.
  5. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
  6. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet.
  7. Let cool completely.



Grape-Nuts Pudding


serves 8, active time 20 minutes, total time 1 hour 15 minutes

  • butter for greasing pan
  • 1 ¼ cups Grape-Nuts cereal, divided
  • 3 cups whole milk
  • 3 large eggs
  • ½ cup white sugar
  • 2 teaspoons vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pint vanilla ice cream


  1. Preheat the oven to 350°F. Butter an 8 x 8 glass baking dish. Pour ¾ of a cup of Grape-Nuts in a medium bowl and set aside, reserve the rest for garnish.
  2. In a small saucepan, heat milk over medium-high until just shy of boiling. Pour milk over Grape-Nuts and let sit for 5 minutes.
  3. In a small bowl whisk together eggs, sugar, vanilla, cinnamon, and nutmeg until just combined. Once Grape-Nuts are finished soaking, slowly whisk 3 tablespoons of the warm milk into the egg mixture to temper the eggs. Then slowly pour the egg mixture into the milk and Grape-Nuts mixture whisking constantly until combined.
  4. Pour pudding into greased baking dish. Place the dish in a larger roasting pan and then fill the roasting pan with water until it reaches about half way up the side of the baking dish (about the depth of the pudding).
  5. Bake for 55 minutes or until pudding is set in the center. Cool and serve with vanilla ice cream and Grape-Nuts sprinkled on top.


No Bake Peanut Butter Oatmeal Cookies

2 cups granulated sugar
1/4 cup butter
1/2 cup milk
3 cups old fashioned oatmeal
3/4 cup smooth peanut butter*
1 teaspoon vanilla

Bring sugar, butter, and milk to a full boil, remove from heat, add oatmeal. Stir. Then add vanilla and peanut butter. Stir. Drop by teaspoonfuls on to waxed paper. When cool, pack in single layer in Tupperware or other air-tight container to store.


Banana and Peanut Butter Oat Muffins


1 cup oats, finely processed
1 tbsp whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 large banana (about 1/2 cup)
1/4 cup greek yogurt
1/4 cup honey
2 tbsp all natural peanut butter
1 egg
1 tsp vanilla
1/4 tsp cinnamon


1. Preheat oven to 350F. Combine processed oats, baking soda, cinnamon, and salt in a large bowl.

2. In a separate bowl, mash banana and add greek yogurt, honey, peanut butter, egg, and vanilla. Mix well.

3. Fold banana mixture into the dry mixture and stir until just combined. Do not over stir.

4. Pour batter into greased muffin pans and bake for 25 minutes or until a toothpick comes out clean.



Nutella Chocolate Chip Oatmeal Cookies

1/2 cup old fashioned rolled oats
1 1/4 cup flour
1/2 teaspoon baking powder
3/4 cup dark brown sugar
1 egg, at room temperature
1/3 cup Nutella
1/2 cup butter, at room temperature
1 1/2 teaspoons vanilla paste
1/2 cup 63% dark chocolate chips

Preheat the oven to 350. Line 2 cookie sheets with parchment paper or silpats. In a medium sized bowl combine flour, oats and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg, Nutella and vanilla paste. Combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips. Take care that they are distributed evenly. Form cookies by dropping a heaping 1 tablespoon of dough on the sheet 2 -2 1/2 inches apart. Flatten slightly. Bake 12 minutes. The centers still may look slightly shiny. Carefully remove to a wire rack to cool completely before serving.

Yield: about 1 1/2 dozen cookies


Peanut Butter and Banana Pie


  • 8 ounces Cracklin’ Oat Bran cereal crumbs (pulverized in food processor or crushed by hand)
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon powdered gelatin
  • 2 ounces Frangelico or other nut flavored liquor
  • 9 ounces creamy peanut butter (do not use a “natural” brand as the oils will separate)
  • 16 ounces heavy cream
  • 2 ounces confectioner’s sugar
  • 4 average-sized ripe bananas



In a large bowl, combine cereal crumbs, salt, and sugar and stir to combine. Add the melted butter and mix until the butter evenly coats the crumbs. Pour the mixture into the 9-inch pie plate and press the crumbs evenly along the sides and bottom to form a shell. Chill the pie shell for half an hour or until it firms up a bit. It will be delicate and crumbly.


Pour the Frangelico in a small heatproof bowl or coffee mug, and slowly sprinkle the gelatin over the top a little at a time, to avoid clumping. Set aside for five minutes to allow the gelatin to hydrate. Place the peanut butter in a medium-sized heatproof bowl and warm it in the microwave in thirty second increments, stopping each time to stir. Do this until the peanut butter feels hot to the touch and has a liquid consistency. Set the liquid peanut butter aside and place the bloomed gelatin in the microwave. Heat in fifteen second increments, stopping to stir each time, until the gelatin is completely melted. Combine the melted gelatin and the liquid peanut butter and stir vigorously. The mixture will become very thick and gooey. Continue to stir until the mixture is homogeneous.


In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream with the powdered sugar and whip to soft peaks. Remove 3 ounces of the whipped cream and place in the fridge to chill. To the remaining cream, add the peanut butter mixture and whisk on high speed for 30 seconds to incorporate. Scrape the sides and bottom of the bowl and then whisk until the peanut butter mixture is combined with the whipped cream with no visible clumps, another 15 to 30 seconds.


Slice three bananas into 1/8th-inch-thick slices. In the chilled pie shell, alternate layers of bananas and peanut butter mousse, finishing with a layer of mousse on top. Chill the pie for at least four hours. When ready to serve, pipe or spoon the reserved whipped cream (it may need to be re-whipped a bit before using) onto the top and decorate with slices from the remaining banana. Serve immediately after decorating.