vegetable cooking spray
3 Tbsp. butter
16 oz. bag marshmallows
1/2 cup peanut butter
5 cups Cheerios
Spray a 13″ X 9″ dish.
Melt butter over medium heat.
Stir in Marshmallows heat until melted, then stir in peanut butter. Remove from heat.
Fold in Cheerios until coated.
Smooth mixture into pan and let sit until cooled.
2 teaspoons plus 1/4 cup vegetable oil
12 cups popped popcorn (plain, unsalted and unbuttered)
2 cups M&M candies
1 cup lightly salted cocktail peanuts
1 stick unsalted butter
1 pound marshmallows
Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside.
In a large bowl, mix the popped corn with the M & M candies and the peanuts.
In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.
To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature.
2/3 cup butter OR margarine – low-fat okay
1 cup packed brown sugar
58 oz. can sweet potatoes – drained
1 dash ground cloves
1 cup miniature marshmallows
Drain sweet potatoes, except for thick juice at the bottom of the can.
Melt butter in a 2-quart saucepan.
Stir sugar and cloves into butter.
Add sweet potatoes with juice to saucepan.
Heat over medium-high heat until bubbly.
Top with marshmallows and serve once they have puffed slightly.