*MELODY’S COOKIES* (CORN FLAKE, PEANUT BUTTER AWESOMENESS)

INGREDIENTS:

1/2 c. corn syrup
1/2 c. sugar
1 cup peanut butter
1 teaspoon vanilla
5 cups corn flakes

DIRECTIONS:

Put corn syrup and sugar in heavy pan and boil gently until sugar dissolves. 

Add: peanut butter, vanilla and corn flakes. Stir until well mixed. 

Drop by spoonfuls on waxed paper or spread in 9X13 pan. Cool.

*This recipe started out as "Chela's Cookies", a recipe given to Chela by her grandmother, Ninetta LaVern Griggs. She came to visit after a baby (Catrin) was born and Chela being 5 was bored. Ninetta was always more concerned about the older siblings than she was with the baby. I guess she thought the Mom could take care of the baby, but the older siblings needed a little TLC. She created this recipe and named it after Chela.

To share this recipe you MUST name the cookie after the child the cookies are given to... ie. Melody, Jane or Peter. You can change the recipe by changing the cereal or adding chocolate chips, nuts, coconut, dried fruit, frosting, melted chocolate on top etc. Literally making "Their cookie" because it's about out their favorite things. Enjoy and please spread the love Chela’s grandmother gave to her around a bit.

TOMATO SOUP CASSEROLE - COMFORT FOOD FOR FALL

Served with a Homemade Dinner Roll and Steamed Broccoli

Ingredients:

1 pound lean ground beef

1 medium onion, chopped

½ tablespoon butter

Salt  - 3 shakes

Pepper – 5 shakes (season to taste)

3 cans tomato soup (or 1 family size can)

1 teaspoon Worcestershire sauce

¼ cup brown sugar

1 (8 oz.) package cream cheese, cubed

6/8  of a 12 oz. box of pasta (any shape).  I used veggie bow ties.

For Crispy Topping:

1/3 of an 18 oz. box of corn flakes (crushed)

2 tablespoons butter

Serve with grated cheese (cheddar, Monterey Jack), etc.

Directions:

Boil water for the pasta and cook pasta as directed.  Drain Pasta.

Chop the onion in approximately 1 centimeter square pieces.  Melt butter on medium low heat in a sauteuse pan and add the onions.  Sauté onions.  Add the ground beef and crumble.  Add the salt and pepper.  Turn burner to High and cook until well done.  Add the salt and pepper.  Turn the burner back to medium low and add the tomato soup, Worcestershire sauce, brown sugar and cream cheese.  Cook until creamy and well blended (about 10 minutes).  Add the pasta.  Mix well.

Pour the sauce and pasta into a 9X13-inch casserole dish.  In a medium bowl, melt 2 – 3 tablespoons butter.  Crush the corn flakes and add to the butter.  Stir until well blended and the corn flakes are slightly moist.

Pour corn flake mixture on top of the pasta mixture covering the entire top.  Cook for 20 minutes in a 350 degree F oven.  Serve with grated cheddar cheese.

Ground Beef and Sauteed Onion

Sauce Ingredients

Sauce Cooking

With Pasta

Ready for Cornflakes

Ready to Bake

Just Out of the Oven

Yum!