Ingredients:
1/2 cup Peanut butter
6 oz Chocolate chips
1/2 cup Butter or margarine
2 cups Powdered sugar
10 cups Corn Chex cereal
Directions:
1. Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat.
2. Pour over Corn Chex, being sure that all cereal is coated.
3. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated.
4. Pour out on wax paper to cool.
Sunday, April 24, 2011
Octopus Dogs
Ingredients:
6 Hot dog buns
6 Hot dogs
1 can Chili
Directions:
1. About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end.
2. Turn a quarter turn and make another slit. Keep making slits until you have eight "legs" for the hot dog.
3. Boil and the hot dog will look like an octopus. Serve with head up and legs spread out over an opened hot dog bun that has chili on it.
6 Hot dog buns
6 Hot dogs
1 can Chili
Directions:
1. About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end.
2. Turn a quarter turn and make another slit. Keep making slits until you have eight "legs" for the hot dog.
3. Boil and the hot dog will look like an octopus. Serve with head up and legs spread out over an opened hot dog bun that has chili on it.
No Bake Butterscotch Oatmeal Cookies
Ingredients:
2 cups white sugar
1/2 (12 fluid ounce) can evaporated milk
3/4 cup butter
3 1/2 cups quick-cooking oats
1 (3.4 ounce) package instant butterscotch pudding mix
Directions:
1. In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk.
2. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil.
3. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal.
4. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.
2 cups white sugar
1/2 (12 fluid ounce) can evaporated milk
3/4 cup butter
3 1/2 cups quick-cooking oats
1 (3.4 ounce) package instant butterscotch pudding mix
Directions:
1. In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk.
2. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil.
3. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal.
4. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.
No Bake Peanut Butter Cookies
Ingredients:
2 cups sugar
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla
Directions:
1. Mix sugar, peanut butter, milk and vanilla together in a large kettle. Bring to a good boil. Remove from heat.
2. Add oatmeal. Cool some and shape or drop by spoonfuls on a cookie sheet.
2 cups sugar
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla
Directions:
1. Mix sugar, peanut butter, milk and vanilla together in a large kettle. Bring to a good boil. Remove from heat.
2. Add oatmeal. Cool some and shape or drop by spoonfuls on a cookie sheet.
Microwave Carmelcorn
Ingredients:
2 Bags microwave popcorn
1 Stick butter
2 cups Brown sugar
1/3 cup Karo white syrup
Directions:
1. Pop 2 bags of microwave corn. Put popped kernals in brown paper bag.
2. Boil the following ingredients for 5 minutes on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of karo syrup (white), stirring constantly.
3. Carefully pour mixture onto pop corn and mix.
4. Place in microwave oven for 1 minute and then mix again. Tear open bag and let cool.
2 Bags microwave popcorn
1 Stick butter
2 cups Brown sugar
1/3 cup Karo white syrup
Directions:
1. Pop 2 bags of microwave corn. Put popped kernals in brown paper bag.
2. Boil the following ingredients for 5 minutes on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of karo syrup (white), stirring constantly.
3. Carefully pour mixture onto pop corn and mix.
4. Place in microwave oven for 1 minute and then mix again. Tear open bag and let cool.
Friday, March 18, 2011
Pizza fries.
1 bag (2 pounds) frozen french fries
1 cup homemade/store bought pizza sauce
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
Diced pepperoni, optional
Prepare the fries according to the package directions.
Remove them from the oven.
Pour the sauce over the fries.
Top with the cheese and pepperoni, if desired.
Bake for 5 minutes or until the cheese is melted.
Thursday, March 17, 2011
Popcorn Balls
Ingredients:
1/2 cup Corn syrup
1/2 cup Molasses
1 1/2 cubes butter (3/4 cup)
8 cups Popped popcorn
Salt
Directions:
1. Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees F.
2. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.
3. IMPORTANT! Butter your hands lightly and shape the popcorn into balls.
4. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.
1/2 cup Corn syrup
1/2 cup Molasses
1 1/2 cubes butter (3/4 cup)
8 cups Popped popcorn
Salt
Directions:
1. Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees F.
2. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.
3. IMPORTANT! Butter your hands lightly and shape the popcorn into balls.
4. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.
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