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6 c. Rice Chex (in a big bowl) Melt in a microwave: ½ c. peanut butter 1 pkg. chocolate chips Pour over chex and mix well. In a brown paper bag, place 2 c. powdered sugar; pour Chex into the bag and shake well.

1 bag Corn Pops 2 sticks butter 1 c. sugar 2 Tbs. Karo syrup 3 Tbs. water Boil to 250 and coat pops. Add cashews, if desired.

1 box Rice Chex 1 1/3c. sugar 1 1/3c. corn syrup 1 c. butter 1 ½ c. sliced almonds 5 c. flaked coconut Bring syrup, sugar, and butter to a boil, stirring constantly. Boil for 4 ½ minutes. Put remaining ingredients in a bowl and mix well. Pour mixture over ingredients, stirring until coated.

1 box confectioners sugar 2 c. graham cracker crumbs 18 oz. jar crunchy peanut butter 2 sticks butter Roll into bite size balls and dip into melted chocolate and place on wax paper.

1 c. butter 2 c. sugar 3 eggs 1 tsp. baking soda 1 tsp. baking powder 2 tsp. vanilla 2 tsp. almond extract 2 c. flour ¾ c. cocoa Cream butter and sugar. Add eggs, vanilla, and almond. Combine dry ingredients and add to creamed mix. Bake at 350 for 8 min. Cool on sheet for 4 min.

½ c. butter 2 c. sugar 3 eggs 1 tsp. vanilla 2 c. flour ½+ cocoa 1 tsp. baking powder Melt butter and mix with sugar. Add eggs and vanilla. Blend dry ingredients and mix into egg mixture. (Secret ingredient: a generous squirt of Hershy’s syrup at this point.) Spread into a greased 9x13 pan. Press nuts or chocolate chips onto the top if desired. Bake for @350 for 20 min.

1 c. shortening 3 c. sugar 4 eggs 3 tsp. vanilla 2 c. sour cream 1 tsp. baking soda 4 tsp. baking powder 7-8c. flour Refrigerate for 2+ hours. Bake at 375 for 10 min.

2 c. sugar 3 Tbs. cocoa ¼ c. butter ½ c. milk ½ c. peanut butter 1 Tbs. vanilla 3 oats Boil for 5 min. then remove from heat; add oats and vanilla. Then drop onto wax paper and top with mini marshmallows.

Beat 10 min: 1 lb. butter 1 ½ c. sugar 2 c. brown sugar add: 3 eggs 2 tsp. vanilla Beat 3 more minutes. 6 c. flour 1 ½ tsp. salt 1 ½ tsp. soda ½ tsp. baking powder mix well then add: 4 c. chocolate chips Bake at 350 for 8-10 minutes. (Yields 8 dozen)

Cream: 1 c. shortening 1 c. brown sugar ½ c. sugar 1 tsp. vanilla 2 eggs Then add: 2 c. flour 1 tsp. soda 1 tsp. salt 12 oz. chocolate chips Bake @375 for 8-10 min.

1 cup butter or margarine 1 pound light brown sugar 1 (14 ounce) can sweetened condensed milk 1 cup light corn syrup 1 pinch salt 1 1/2 teaspoons vanilla extract In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

2 c. sugar 1 c. corn syrup ½ c. water 1 ½ tsp. flavoring extract food coloring Cook until 300 and then pour into molds.

1 can evaporated milk 4 Tbs. butter mix together: 4 Tbs. cocoa 4 Tbs. flour 2 c. sugar at last add: 2 tsp. vanilla Mix dry ingredients in pan with a spoon, using the back to break up clumps. Add butter and evaporated milk. Stir until boiling, then boil for 2 min. Pull off heat and add vanilla.

12 whole Hard-boiled Eggs, Peeled And Chopped 2 cups Grated Cheddar Cheese 1 cup (Real) Mayonnaise 12 slices Bacon, Fried And Crumbled 1 Tablespoon (heaping) Dijon Mustard ½ teaspoons Garlic Powder 3 dashes Worcestershire Sauce 6 whole English Muffins Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight. Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.) Serve immediately!

4 tsp. vegetable oil 2 lbs. chicken breast tenders 2 tsp. chopped garlic 2-10oz pkgs. frozen artichoke hearts, defrosted 2-8oz. pkgs. sliced mushrooms 12oz. can evaporated milk 28oz. can diced tomatoes 2 tsp. dried basil 2 tsp. dried tarragon 1 tsp. salt ½ c. sliced almonds Heat oil in a large skillet and brown tenders, then add garlic, artichokes, and mushrooms and saute for another 3-4 minutes. In a separate bowl, combine remaining ingredients and stir well, then combine with chicken mix. Coat 9x13 baking dish with cooking spray and add chicken mixture. Top with almonds. (Freeze if desired; place frozen casserole in cool oven for an hour then set oven to 350.) If fresh, bake @350 for 25-35 minutes.

1 large mango, peeled and chopped 1 peach, peeled and chopped 1 orange/yellow bell pepper, seeded and chopped 1 c. chopped yellow tomato ½ c. cilantro, chopped ½ c. chopped red onion 2 tsp. sugar ¼ tsp. salt 1 lime, juiced

¾ c.-1 c. fruit yogurt 2 Tbs. jam ¼ c. Cool Whip

2 cloves garlic 2 Tbs. oil 2 lbs. beef 1 onion, chopped 1-2 cans chopped green chilies 1 (28oz) stewed, diced tomatoes 2 (16oz) kidney beans 1 can tomato sauce ~1/8 c. chili powder 2 cloves 2 Tbs. White vinegar 3 dashes Cheyenne pepper 1 bay leaf salt and pepper Saute garlic and onion in oil and then add beef. Drain beans, add all other ingredients. Cover and cook for an hour.

*Do not substitute brands! 12 oz. bowtie pasta 12 oz. ranbow corkscrew pasta Cook, do not overcook! 20 oz. pineapple tidbits, drained 2 c. chopped celery 4 green onions, chopped 1 c. cashews (add just before serving) 1 c. seedless grapes, cut in half 4 chicken breasts, cooked with Montreal Chicken seasoning, cut into bite size pieces Combine ingredients in a large bowl. Combine below and pour over the mix. 1 c. real mayonnaise 16oz. Kraft coleslaw dressing

cream: ¾ c. sugar ¼ c. butter stir in 1 egg, 2 bananas and beat until light. Add 2 c. flour ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt Alternate with 3 Tbs. sour milk. Place batter in a greased 8” loaf pan. Bake @350 for 1 hour.