Creamy Baked Ziti

4 cups ziti pasta, uncooked

1 jar  (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese

1/3 cup KRAFT Grated Parmesan Cheese 

 

HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.

 

Great Cinnamon Rolls!!

1/4 cup warm water

1/4 cup butter, melted

1 (3.4 ounce) package instant vanilla pudding mix

1 cup warm milk

1 egg, room temperature

1 tablespoon white sugar

1/2 teaspoon salt

4 cups bread flour

1 (.25 ounce) package active dry yeast (or 2 and 1/4 t)

1/2 cup butter, softened

1 1/2 cup brown sugar

6 teaspoons ground cinnamon

3/4 cup chopped pecans (optional)

1/4 cup butter, softened

3 cup confectioners' sugar

1/2 teaspoon vanilla extract

1-4 T milk (add to get desired consistency)

1.	In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2.	When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x20 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3.	Roll up dough, beginning with shorter side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4.	Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Kitchen Tips-Saving Money and Time

After cutting up celery sticks to have in the fridge, I always end up throwing so much away!  Look at all this that goes to waste!

 But my mother-in-law has taught me not to throw things like that away.  Use them!  So I chop them up into tiny pieces and freeze them!

And when I go to make soup (or stuffing), I just throw it in!  It makes making soup easy and quick!

Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk   2 (9 inch) unbaked pie crusts

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.	In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.	Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.	Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

BBQ Pork for Sandwiches

1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce

 

1.	Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.	Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.	Bake in the preheated oven for 30 minutes, or until heated through.

 

Too Much Chocolate Cake

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Frosting:  (Optional.  Can just top with sprinkle of powdered sugar)

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. 3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar. Or, continue steps for chocolate frosting.
4. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. 5. Spread warm glaze over top of cake, letting it drizzle down the sides.

 

Pumpkin Bread

• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Clone of a Cinnabon

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Sugar Coated Pecans

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Chicken and Wild Rice Soup

• 4 cups chicken broth (I use bouillon and water)
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Classic Chicken Noodle Soup

Chicken Bouillon, to taste (I actually use flavor packet from chicken Ramen noodles.  It has a good flavor for soup, and I use the left-over noodles for my ramen noodle salad.)
1 chicken breast, cooked and cubed
3 cups egg noodles
1/2 c diced carrots
1/2 c diced celery
1-1/2 T corn starch
1/2 c water
salt and pepper to taste

Boil noodles, celery, and carrots in 4 cups water.  Once noodles are done, add chicken and chicken bouillon. Mix water and cornstarch together well with a wire whisk.  Pour into soup and cook until begins to thicken.  If you like a thicker soup, try adding more cornstarch.

Peanut Butter Cup Cookies

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Pumpkin Roll with Cream Cheese Filling

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Twice-Baked Mashed Potatoes

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tablespoon vegetable oil
• 4 cups mashed potatoes (prepared with milk and butter)
• 1 cup shredded Cheddar cheese, divided
• 1/4 cup crumbled cooked bacon
• 1 teaspoon salt
• 1/2 teaspoon pepper

In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until cheese is melted. 

Ham and Potato Soup

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

1. Combine the potatoes, celery, onion, ham, bouillon, salt, pepper and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are very tender, about 15 minutes.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. 
4. Garnish with Cheese and/or green onion.  Feel free to add anything else you wish to the soup.  Bacon, carrots, or a little cheese make great additions!

Sausage Gravy

• 1 pound sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and black pepper to taste
• 8 prepared biscuits

1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Sauteed Apples

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Cilantro Cream Sauce

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sour cream
• 1 (7 ounce) can tomatillo salsa (Or Salsa Verde...You can try another salsa or just omit)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 bunch fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl. 

Southwestern Egg Rolls

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving. 

 Hint: 
*For a healthier option, try baking them instead of frying them.
* Try serving them with tomorrow's recipe, "Cilantro Cream Sauce"

Bacon Wrapped Smokies

• 1 (16 ounce) package little smokie sausages
• 1 pound bacon
• 1 cup brown sugar, or to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted. 

 Hint:  For easy clean up, line the pan with aluminum foil.

Double Tomato Bruschetta

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Guacamole

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 1/2 cup diced onion
• 1 teaspoon salt
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Chocolate Covered Cherry Cookies

• 1/2 cup butter
• 1 cup white sugar
•  2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 (10 ounce) jar maraschino cherries
• 1/4 cup sweetened condensed milk
• 1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). I just use a cookie scoop. Place on ungreased cookie sheet. Press center of each ball with thumb.
3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball. 
4. Bake in preheated oven for 8-10 minutes
5. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. I put it into a ziploc bag and cut the tiniest hole in one corner, then chilled it while the cookies were baking. Once cookies are baked and slightly cooled, drizzle about 1 teaspoon of mixture over each cookie. (More cherry juice may be added to keep frosting of spreading consistency.)
   .

Options:
* To save time, skip the frosting and just add chocolate chips to the cookie dough.  Top them off with a sprinkle of Powdered Sugar.
*Use any leftover chocolate drizzle for ice cream topping.

Peanut Butter Fudge Ice Cream Cake

• 1 (16 ounce) can chocolate hot fudge ice cream topping
• 3/4 cup peanut butter
• 19 ice cream sandwiches
•  1 (12 ounce) container frozen whipped topping, thawed
• 1 cup salted peanuts or maybe candy bar pieces

1. Pour the chocolate fudge into a medium microwave safe bowl and microwave until fudge softened to a runny consistence. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Chocolate Trifle

You don't have to make it fancy.  I use to make it in a mixing bowl until I found this trifle dish at a garage sale. :-)  The original name for it is "Goo", so don't let the fancy name fool you.  It's simple!

1 family size brownie mix, prepared as directed
1 family size instant chocolate pudding mix, or two smaller packages
1 carton of cool whip, thawed
1-2 full size candy bar, or 1 cup Oreo cookies, crumbled

Option:  I usually make pudding as directed, but to add a little extra flavor, try this:
          1 small box of instant chocolate pudding
          8 oz Cool Whip
          14 oz sweet and condensed milk

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, prepare pudding as directed.  (If you're making the optional pudding mixture; combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.)
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate bar, or chop your favorite candy bar or oreos onto top layer for garnish. 

Peanut Butter Crispy Treats

CRISCO® Original No-Stick Cooking Spray
3 tablespoons butter or margarine
1 (10 ounce) package marshmallows
1/2 cup JIF® Creamy Peanut Butter
6 cups crisp rice cereal

1. Spray a 13 x 9-inch baking pan with no-stick spray.
2. Melt butter or margarine in large saucepan on low heat. Add marshmallows. Stir until completely melted. Remove from heat.
3. Add peanut butter. Stir until well blended. Add cereal. Stir until well coated.
4. Press into buttered pan. Cool completely. Cut into 24 pieces.