Current weekly ad Schnucks - Valid from 01/01 to 02/28 - Page nb 31

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cookies cake sugar top line cereal yogurt milk refrigerator oven ball pistachios sauce greek yogurt egg cups bowl pomegranate

SPECIAL K NO BAKE COOKIE NESTS SERVES: 12 ACTIVE: 15 MIN TOTAL: 45 MIN %e cup light brown sugar % cup skim milk 2. tbsp. canola oil % cup Full Circle creamy peanut butter 2. tsp. Schnucks pure vanilla extract % tsp. cinnamon 3. cups Special K original cereal % cup Schnucks nonfat plain Greek yogurt 1 cup pomegranate seeds 1. Ina medium sauce pan over medium heat, bring sugar, milk and oil to boil. Cook 1-2 minutes, stirring constantly. 2. Remove pan from heat. Stir peanut butter, vanilla and cinnamon into sugar mixture until smooth, about 1 minute. Add cereal and stir until fully coated. 3. Line a baking sheet with parchment paper. Using a spoon, drop mixture onto pan, leaving 1 inch between all 12 cookies. Create a small crater in middle of each cookie for nest effect. Cool completely in refrigerator, about 30 minutes. 4. Once cool, spoon 1 teaspoon yogurt into center of each cookie. Top with pomegranate seeds. Serve immediately. Note: Store cookies, yogurt and seeds separately in refrigerator up to 3 days. PER SERVING: CAL 209, FAT 10G (1G SAT FAT), CHOL 1MG, SODIUM 92MG, CARB 24G (3G FIBER, 7G SUGARS), PRO 6G KODIAK MAPLE BROWN SUGAR OATMEAL COOKIES SERVES: 12 ACTIVE: 10 MIN TOTAL: 55 MIN 3 packages Kodiak Cakes maple brown sugar oatmeal cup Schnucks all-purpose flour tsp. baking powder tbsp. butter, melted cup maple syrup cup skim milk : egg tsp. Schnucks pure vanilla extract cup Schnucks raisins. cup roasted unsalted pistachios BPR ae Snr 1. Preheat oven to 325 degrees. Ina medium bowl, add oatmeal, flour and baking powder. Whisk to cor 2. Add butter, maple syrup at Whisk to combine for about 1 Add remaining ingredients, stirring until a thick batter forms, 2-3 minutes. 3. Refrigerate dough for 30 minutes or until firm. — Line a rimmed baking sheet with parchment paper. _ “a” 4. Scoop 1 tablespoon of dough onto lined sheet pans, leaving 2 inches between each ball, making 24 total. 5. Bake cookies 12-15 minutes or until light golden brown. 6, Remove from oven and let cool on baking sheet for 10 minutes. Cookies can be stored for up to 7 days at room temperature in an airtight container. PER SERVING: CAL 145, FAT 5G (2G SAT FAT), CHOL 19MG, SODIUM 76MG, CARB 21G (1G FIBER, 8G SUGARS), PRO 5G ~e Oats plus protein make ai unbeatable combinati: