I don’t often eat breakfast, but when I do I usually go full throttle with sausages, hash browns and biscuits and gravy; or light with a bowl of Special K cereal or Quaker’s instant grits. On an average, I probably have breakfast twice a month. I prefer having my main mealtime at lunch, and typically skip dinner as well.

 

As I was browsing around for the link to Special K, I came across a recipe for cookies made with the cereal. The following was posted by Kelsey at The Recipe Place:

Special K Cookies

1 cup white sugar

1/2 cup brown sugar

1 cup white syrup

2 tsp. vanilla

1/4 tsp. salt

1 1/3 cup peanut butter

5 (heaping) cups Special 'K' Cereal

 

Bring the two sugars and the white syrup to a small boil. Add vanilla, salt, and peanut butter to the mixture. Mix well; pour over cereal. Mix and drop by teaspoons onto wax paper; allow cookies to cool the serve.

I don’t like grazing on desserts (I’d rather snack with mixed nuts, rice cakes or savories like Vienna sausage, black olives or popcorn); but there are certain sweet recipes I don’t mind making and sampling. I adore peanut butter cookies (made from scratch), and zucchini and pumpkin breads rank high on my list. Cookies made from cereal sound right up my alley, and I may give the Special K recipe a shot this weekend (along with the Carrot-Potato Cake I mentioned yesterday).