Strawberry Banana Cereal Treats Recipes

Steps:

• Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray. Sprinkle a few crushed freeze-dried strawberries into the bottom of each muffin cup; set aside.
• Melt the butter in a large saucepan over medium heat. Add the honey, marshmallows, vanilla and salt; stir with the rubber spatula until completely melted. Add the cereal and the remaining crushed freeze-dried strawberries and stir until incorporated.
• Divide the mixture between the prepared muffin pans, firmly packing it in; let set, about 20 minutes. Gently pry out of the pans. Store in an airtight container up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Steps:

• In blender, add all ingredients. Cover and blend on high speed about 1 minute or until smooth.
• Divide between 2 glasses. Serve immediately.

Steps:

• Grease the inside of the Bundt pan with some butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days.

Steps:

• Coat two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment. Divide the butter and salt between two separate pots and melt over medium heat. Add half the marshmallows to each pot and cook, stirring occasionally, until melted. Remove from the heat and stir 1/2 teaspoon vanilla into each pot. Stir the blue and black food coloring into one pot to tint the marshmallows dark blue. Stir 3 cups cereal into each pot until coated.
• Coat your hands with cooking spray. Working quickly, divide the blue cereal mixture evenly between the two pans and form into a compact 1 1/2-inch-wide ring around the edges. Use the plain cereal mixture to fill in the center of each pan, packing it tightly. Let harden slightly, about 15 minutes, then turn out onto a cutting board. Cut each round into quarters.
• Put the white candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly, then transfer to a resealable plastic bag. Snip off a corner and pipe a white mouth onto each treat. Let harden, about 15 minutes. Melt the red candy melts in the microwave. Let cool slightly, then transfer to a separate bag and snip off a corner; pipe a zigzag on top of the white candy. Let harden. Press a chocolate chip into each treat for the eye.

Steps:

• In each of 4 (10-oz) plastic cups or parfait glasses, layer 2 tablespoons yogurt, 1/4 cup cereal, 1/4 cup strawberry slices and 1/4 of the banana slices.
• Top each with 2 tablespoons yogurt, 1/4 cup cereal and remaining yogurt. Garnish top of each parfait with whole strawberry.

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 loaf pans.
• Beat together butter and sugar.
• Add eggs and mix well.
• Add milk, flour, baking powder, and salt; mix.
• Stir in bananas, strawberries, and nuts.
• Pour batter into two prepared pans.
• Bake for 35-40 minutes.
• Let cool 30 minutes before removing from pans and slicing.