2 C. sugar
1 C. milk
2 or 3 heaping T. cocoa, to your taste
1 tsp. vanilla
1 T. butter
Popped corn
Boil without stirring until soft ball stage. Stir in vanilla and butter. Sit pan in cool water until begins to thicken. Quickly pour over popped corn and stir to coat popcorn. Eat and enjoy!
1 bag round pretzels (small knot pretzels work also)
1 bag Hershey’s Almond Kisses
1 bag red and green M & M’s
Take a cookie sheet and cover with wax paper or parchment paper, Put pretzels on paper in single layer. Top with an unwrapped candy kiss. Bake in 250° oven approximately 5 minutes. Remove from oven; press tip of candy kiss down with an M & M or your finger. Clean fingers would be nice and Aunt Dee said not to use the naughty finger.
BASE:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter
FILLING:
1/4 C. butter or margarine
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow créme
1/4 C. creamy peanut butter
1 tsp. vanilla extract
1 1/2 C. salted peanuts, chopped
CARAMEL LAYER:
1 – 14 oz. pkg. caramels
1/4 C. whipping cream
ICING:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter
BASE: Combine the ingredients in a small saucepan and stir over low heat until melted and smooth. Spread onto the bottom of a lightly-greased 13x9x2″ pan. Refrigerate until set.
FILLING: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
CARAMEL LAYER: Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
ICING: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1″ squares. Store in the refrigerator.
Yield: About 8 dozen.
Do not use cheap rice cereal. The mixture will look too moist; do not add more Rice Krispies. That will make the bars dry and crumbly.
1 C. sugar
1/2 C. butter or shortening
1 C. white syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. nuts or peanuts, optional
1 or 2 pkgs. chocolate chips, melted, optional
Bring the first 3 ingredients to a boil. Blend in peanut butter. Have ready in a big bowl the Rice Krispies and nuts or peanuts. Add hot mixture and mix well. Press in buttered 9×13″ jelly roll pan. Frost with melted chocolate chips.
2 C. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
2 C. sugar
4 eggs
2 C. pumpkin
1 C. oil
Nuts, chopped, optional
Sift the dry ingredients. Add slightly-beaten eggs, pumpkin and oil. Mix. Add nuts. Bake in two 9×13″ pans at 350º for 25 minutes. Sprinkle with powdered sugar or add cream cheese frosting.
This is Liz Waskow’s mother’s recipe. I have a lot of recipes from them – Leta always joked, “Well of course it will be good, it’s from the Wheelers! ”
2 C. sugar
1 C. evaporated milk
24 caramels
1 1/2 C. milk chocolate chips
1 tsp. vanilla
1 lb. salted peanuts
Heat sugar and milk. Add caramels. Stir constantly. After caramels melt, boil 4 minutes. Remove from heat. Add vanilla, chocolate chips and peanuts. Drop onto waxed paper.
CRUST:
1 1/2 C. all-purpose flour
2/3 C. brown sugar, firmly packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 C. margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 C. miniature marshmallows
TOPPING:
2/3 C. corn syrup
1/4 C. margarine or butter
2 C. (12 oz.) peanut butter chips
2 C. crisp rice cereal
2 C. salted peanuts
CRUST: Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press into bottom of an ungreased 9x 13″ pan. Bake at 350º for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows and bake 1to 2 minutes longer, or until marshmallows just begin to puff. Cool while preparing topping.
TOPPING: In large saucepan, heat corn syrup, margarine, vanilla and peanut butter just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill. Cut into bars.
2 C. light corn syrup
1/4 tsp. salt
2 C. whipping cream
1 tsp. vanilla
1/2 C. butter or margarine
Cook sugar, corn syrup and salt to 425º. Cut margarine and add a bit at a time so mixture does not stop boiling. Stir vanilla into cream and add gradually so mixture does not stop boiling. Cook, stirring constantly, to 240º, or firm ball stage, and pour immediately into a buttered 9×13″ cake pan. When cool, cut into squares and wrap each piece in waxed paper.
1 C. corn syrup
1 C. sugar
1 1/2 C. peanut butter
6 C. Special K (or other rice cereal)
6 oz. chocolate chips
6 oz. butterscotch chips
Melt corn syrup and sugar to boil; lower heat before adding peanut butter. Melt together. Remove from heat and add cereal. Press in a greased 9×13″ pan. In microwave, melt chocolate chips and butterscotch chips together. Spread on bars and let cool.
2 pkgs. crescent rolls
1 egg yolk (save the white)
1 tsp. vanilla
2 – 8 oz. pkgs. cream cheese
1 C. sugar
TOPPING:
1 egg white
1/2 C. sugar
1/2 C. nuts, chopped
Line 9×13″ pan with 1 package of crescent rolls. Beat the cream cheese, egg yolk, sugar and vanilla until smooth. Pour over crescent rolls. Place second package of crescent rolls over mixture.
TOPPING: Whip the egg white until foamy and spread over rolls. Sprinkle with the sugar and chopped nuts. Bake at 325º for 30 minutes.