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Peanut Butter Chocolate Rice Krispie Treats
2 c Sugar
2 c Corn syrup
18 oz Peanut butter
8 c Rice Krispies
6 oz Butterscotch morsels
6 oz Semi-sweet chocolate chips

Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature.


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posted @ 4:27 AM   0 comments
Microwave Carmelcorn
2 Bags microwave popcorn
2 c Brown sugar
1 Stick butter
1/3 c Kero white syrup

Pop 2 bags of microwave corn. Put popped kernals in brown paper bag (make sure you take out all unpopped kernals) Boil the following ingredients for FIVE MINUTES on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of kero syrup (white). - stirring constantly Carefully pour mixture onto pop corn and mix. Place in microwave oven for 1 minutes and then mix again. Tear open bag and let cool.


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posted @ 4:26 AM   0 comments
Mixed Fruit and Toffee Corn
8 c Popped popcorn (about 1/3 to 1/2 cup unpopped) 1 c Butter or margarine 1 c Sugar 3 tb Water 1 tb Light corn syrup 1/2 c Broken pecans 1/2 ts Vanilla 6 oz Pkg. mixed dried fruit bits (1 1/2 cups)

Remove all unpopped kernels from popped corn. Place popcorn in a buttered 17x12x2-inch baking pan. Keep popcorn warm in a 300 degree oven while making syrup mixture.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the butter or margarine, sugar, water, and corn syrup. Bring mixture to boiling over medium heat. Cook for 8 to 10 minutes, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook and stir mixture over medium heat till thermometer registers 255 degrees, hard-ball stage (10 to 15 minutes). The mixture should boil at a moderate, steady rate over the entire surface.

Remove saucepan from heat; remove candy thermometer. Quickly add pecans and vanilla; stir till combined. Pour mixture over the popcorn, toss gently to coat. Bake, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool mixture completely. Serve immediately or store, tightly covered, in a cool, dry place. Makes about 22 (1/2 cup) servings.


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posted @ 4:29 AM   0 comments
Popcorn Cake
4 Qt. popped corn
1/2 lb Gum drops
1/2 lb Peanuts
1 lb Marshmallows
1/2 c Melted margarine
1/2 c Corn oil

Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and gum drips. Mix together and pat in a bundt cake pan or angel food cake pan. Cool.


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posted @ 4:23 AM   0 comments
Top Dog
8 Weiners
4 sl American Cheese, cut into 6 strips each
1 cn Pillsbury Refrigerated Crescent Dinner Rolls (8oz)

Slit weiners to within 1/2" of ends; insert 3 strips cheese in each slit. Separate dough into 8 triangles; wrap dough over weiner, keeping cheese up. Place on ungreased cookie sheet, cheese side up.

Bake at 375 degrees F. for 12-15 minutes or until golden brown.

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posted @ 12:32 AM   0 comments
Sailboats and Canoes
1 Egg; hard cooked
1 T Mayonaise
1 t Parmesan; grated
1 Celery stalk
2 T Cheese spread
1 Cheese slice

Cut hard cooked egg in half lengthwise. Remove yolk and mix with mayonaise and parmesan. Fill egg cavity with yolk mixture. Cut ends off celery stalk, cut in half crosswise and hill halves with cheese spread. Cut cheese slices into four triangles. Stick cheese triangles verically into egg mixture and cheese spread to form sails.

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posted @ 12:23 AM   0 comments
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