1/2 c Peanut butter 1/2 c Sugar 1/2 c Honey 3 c Cheerios Salted peanuts
Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until blended. Pour in cheerios and mix until well coated. Spread in buttered 9 x 13 pan and let cool. cut in squares.
9 c Chex cereal; any type 2 c Coconut; optional 1 c Peanuts 1 c Brown sugar 1/2 c Butter 1/2 c Corn syrup 1 ts Vanilla 1/2 ts Baking soda 2 c Chocolate chips 1 1/2 c Raisins
Preheat oven to 250 degrees F.. Combine cereal, coconut and peanuts in roasting pan. In small saucepan over medium, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in chocolate chips and raisins. Store in airtight container.
4 1/2 c Mini marshmallows 1/3 c Peanut butter 1/4 c Margarine 3 1/2 c Rice chex 3 1/2 c Corn chex 1/2 c M & M's
Grease a 9 x 13 pan. In a microwave safe bowl, microwave marshmallows, peanut butter and margarine for two minutes or until melted. Stir until smooth. Add Cereal and M & M's, stirring to coat all pieces. Spread mixture in prepared pan and press dowm slightly with the back of a buttered spoon. Refrigerate for one hour. Pull pieces from pan or cut into squares. Makes about 7 cups of mix.
1/2 c Peanut butter 1/2 c Butter or margarine 6 oz Chocolate chips 10 c Corn Chex cereal 2 c Powdered sugar
Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat. Pour over Corn Chex, being sure that all cereal is coated. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to cool.
1 18 in square HD foil 4 ts Cooking oil 4 tb Popcorn Melted butter Salt
For four servings; cut 18 inch square of heavy duty foil into four squares. In the center of each square, place one teaspoon oil and one tablespoon popcorn. Bring the four corners of foil to the center, making pouch like hobo knapsack. Seal edges well. With string, tie coners of each pouch to long handled barbeque tool or green stick.
Place pouch directly on hot coals and shake often until corn is popped.
Carefully open pouch and season popcorn with melted butter and salt.
8 c Puffed popcorn curls; from 8 oz. pkg. 1 c Brown sugar 1/2 c Butter 1/4 c Light corn syrup 1/2 t Baking soda 1 t Vanilla
Heat oven to 250 degrees F. Place popcorn curls in 15x10x1" baking pan. In large saucepan, combine brown sugar, margarine and corn syrup; bring to a boil over medium heat, stirring constantly. Simmer 2 mins.; remove from heat. Stir in baking soda and vanilla. Pour mixture evenly over popcorn curls; mix well. Bake at 250 degrees F. for 30 mins., stirring twice during baking. Immediately remove from pan; cool completely on waxed paper or greased foil. Store in tightly covered container. Makes 8 cups.
9 c Corn, popped 1 tb Butter or margarine 1/3 c Peanut butter
Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories.
Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.