#2419 - Blueberry Pudding Cake

(by Shirley McNevich)

2 cups fresh or frozen blueberries
1 tsp. cinnamon
1 tsp. lemon juice
1 cup flour
1/2 cup white sugar
1 tsp. baking powder
1/2 cup milk
3 TBSP butter (melted)
Topping: 1/2 cup white sugar; 1 TBSP cornstarch; 1 cup boiling water

In a bowl add blueberries, lemon juice and cinnamon--stir until mixed. Grease an 8 x 8 baking dish. Spread the blueberry mixture evenly over the bottom of the greased dish. In a bowl add flour, 1/2 cup white sugar, baking powder--stir. Add milk and melted butter--stir just until mixed.  Spoon the batter evenly over the blueberries. In a bowl add 1/2 cup white sugar and cornstarch--stir. Sprinkle the cornstarch mixture evenly over the batter. Slowly pour the boiling water over the whole top of the cake. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#2418 - Sweet Club Crackers

(by Shirley McNevich)

42 Keebler club crackers
1/2 cup butter
1/2 cup white sugar
1 tsp. vanilla
1 cup chopped almonds (or other nuts or your choice)

Place the crackers in a single layer on a greased jelly roll pan. In a saucepan over low heat add butter--melt. Add white sugar--cook/stir until boiling. Once boiling, cook/stir for 2 minutes. Remove from heat--add vanilla--stir. Slowly pour the butter mixture evenly over the top of the crackers. Sprinkle the almonds evenly over the top of the crackers. Bake at 350 degrees for 10 minutes. Cool completely. Break into pieces.

#2417 - Sausage Ziti

(by Shirley McNevich)

8oz. hot Italian OR regular sausage (casings removed)
2 TBSP butter
2 TBSP flour
2 cups milk
8oz. raw ziti pasta
1 1/2 lbs. broccoli (stems removed--cut florets into bite sized pieces)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

In a skillet over medium heat add butter and loose sausage--cook/stir until sausage is browned. Sprinkle the flour over the browned sausage--cook/stir for another 2 minutes. Slowly add milk--cook/stir until mixture is thickened. Add salt and pepper--stir and set aside. Cook ziti according to box directions--when there is 5 minutes left in your ziti cooking time add the broccoli pieces to the ziti. When ziti is done, drain but do NOT rinse the ziti/broccoli mixture. Grease a 2 qt. casserole dish. Pour the ziti mixture into the sausage mixture--stir until mixed. Pour the whole mixture into the greased casserole dish. Sprinkle the Parmesan cheese over the top. Bake at 350 degrees for 20-25 minutes or until hot.

#2416 - Crockpot Goulash

(by Shirley McNevich)

2 TBSP canola oil
2 lbs. chuck roast (cut into bite sized pieces)
2 onions (chopped)
2 garlic cloves (minced)
1 TBSP paprika
1 TBSP tomato paste (more if you wish)
1 red bell pepper (chopped)
2 cups chicken broth
1 tsp, salt
1/2 tsp. pepper
1/2 cup Breakstone's sour cream
egg noodles

In a skillet over medium heat add canola oil, chopped onions, minced garlic, salt, pepper, chopped red bell peppers and beef pieces--cook/stir until beef is browned. Pour off all the fat but reserve 2 TBSP of the fat. Add the beef mixture and the reserved fat to the crockpot.  Add paprika, tomato paste and chicken broth to the crockpot--stir well. Cook on low (covered) for 6 hours. A few minutes before the 6 hours is up make as many egg noodles as you need--cook/drain according to bag directions. Place egg noodles on plates, then top with the beef mixture and a little sour cream.

#2415 - Smores Trail Mix

(by Shirley McNevich)

1 regular size box Golden Grahams cereal
1 - 10oz. bag mini marshmallows
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a bowl add cereal, marshmallows and chocolate bits--stir until mixed. Serve.

#2414 - Chocolate Chip Peanut Butter Cups

(by Shirley McNevich)

1 - 16oz. roll refrigerated chocolate chip cookie dough
1 - 9oz. bag Reese's mini peanut butter cups (unwrapped)

Unwrap the cookie dough and slice it into 12 equal sized slices, then cut each slice in half (sideways) so you end up with 24 half-moon shaped pieces. Line a mini muffin pan with paper liners. Roll each piece of dough into a ball and place them in the liners. Bake at 350 degrees for 7 minutes. Remove pan from oven, place one peanut butter cup in the center of each cookie dough and push down slightly. Return to oven and bake for 7-8 minutes longer. Cool completely before removing them from the muffin pan.

#2413 - Triple Chocolate Cupcakes

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O chocolate INSTANT pudding mix
1 - 8oz. Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup warm water
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Line muffin tins with cupcake liners. In a mixer add cake mix, pudding mix, eggs, sour cream, canola oil and water--beat on low until mixed, then beat on medium for 2 minutes. Remove bowl from mixer--add chocolate bits--stir until mixed. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2412 - Mini Applesauce Muffins

(by Shirley McNevich)

3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
3/4 stick butter (softened)
1/2 cup Domino's dark brown sugar (packed)
2 eggs
1/2 cup applesauce
1/2 cup raisins
3/4 cup Rice Krispies cereal

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain and set aside. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add applesauce--beat. Add baking powder, baking soda and cinnamon--beat. Add flour--beat. Remove bowl from mixer--add drained raisins and rice krispies--stir until mixed. Line mini muffin tins with paper liners--fill each liner 2/3 full of batter. Bake at 350 degrees for 18-20 minutes.

#2411 - Grapefruit Salad

(by Shirley McNevich)

2-3 grapefruits (sliced and sectioned)
1 - 20oz. can Dole crushed pineapple (drained--save the juice)
2 envelopes plain Knox gelatin
1 cup white sugar
1 cup cold water
1 cup pineapple juice
1/8 tsp. salt

In a bowl add gelatin packets and cold water--stir. In a saucepan add 1 cup of the drained pineapple juice and the white sugar--stir. Turn heat to medium--stir and bring to a boil. Once boiling, remove from heat and pour it into the gelatin mixture--stir until dissolved. Add grapefruit sections, salt and drained pineapple--stir. Pour mixture into a 9 x 13 glass baking dish. Cool to room temperature, then refrigerate until cold.

#2410 - Coconut Mound Cookies

(by Shirley McNevich)

1/2 cup butter
2 cups white sugar
4 TBSP Hershey's cocoa
1/2 cup milk
1/4 tsp. salt
1 tsp. vanilla
1 cup Baker's angelflake coconut
2 cups uncooked Quaker quick oats
1 cup chopped nuts

In a saucepan add butter, white sugar, cocoa, milk and salt--over medium heat stir/bring to a boil. Once boiling, cook/stir for 2 minutes. Remove from heat---add coconut, vanilla, oats and nuts--stir well. Drop by spoonfuls on to wax paper. Cool until hardened.

#2409 - Layered Cookies

(by Shirley McNevich)

1/2 cup butter (melted)
1 cup graham cracker crumbs
1 cup Baker's angelflake coconut
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch bits
1 - 15oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 cup chopped peanuts

In a bowl add melted butter and the graham cracker crumbs--stir. Press the mixture into a greased 9 x 13 cake pan. Sprinkle the coconut evenly over the crust. In a bowl add chocolate chips and butterscotch chips--stir to mix. Sprinkle the chips evenly over the coconut. Drizzle the Eagle milk all over the top. Sprinkle the chopped peanuts over the top. Bake at 350 degrees for 30 minutes. Cool completely before cutting.

#2408 - Crispy Potato Chips

(by Shirley McNevich)

4 medium red potatoes (washed and sliced thin - leave the peel on for more potato flavor)
canola oil
salt (optional)

In a cast iron skillet add about 1" to 1 1/2" of canola oil. Turn heat to medium and heat oil to 350/375 degrees. Carefully drop potato slices into the hot oil one at a time until there is a layer of potatoes that aren't touching each other. Fry chips until lightly browned, then carefully remove them and place them on paper towels to dry. Lightly dust with salt if you wish.

#2407 - Millionaire Cake

(by Shirley McNevich)

2 sticks softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
3 cups flour
1 tsp. salt
2 cups buttermilk

Black Walnut Mixture: 6 TBSP butter (melted); 1 cup Domino's dark brown sugar (packed); 1/4 tsp. nutmeg; 1/4 cup milk; 1/2 cup chopped black walnuts

In a bowl add melted butter and 1 cup brown sugar--stir. Add nutmeg, milk and black walnuts--stir until mixed, then set aside. In a mixer add softened butter, white sugar, 1 cup brown sugar--beat. Add vanilla--beat. Add salt and buttermilk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Remove cake from oven and turn oven heat to broil--spread the black walnut mixture evenly over the top of the cake. Return to oven and broil for 3-5 minutes or until the black walnut mixture starts bubbling and browns. Cool completely.

#2406 - Ham and Cheese Rolls

(by Shirley McNevich)

2 cups Bisquick
1/2 cup water
1 1/2 TBSP French's yellow mustard
6oz. thinly sliced cooked ham
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1 - 4oz. can mushroom stems and pieces (drained)

In a bowl add Bisquick and water--stir until dough forms. Smooth the dough into a ball, flour your counter, flour the dough and knead the dough 15 times. Roll the dough into a large rectangle. Spread the mustard over the dough. Spread the ham over the mustard. Sprinkle the shredded cheddar cheese over the ham. Sprinkle the chopped onions over the cheese. Sprinkle the mushroom pieces over the chopped onions. Start on one of the long sides of the dough and tightly roll the dough and pinch the edge shut. Wrap the dough and refrigerate the dough 1 hour. Preheat oven to 400 degrees. Remove from refrigerator, unwrap, and cut the dough into 12 equal pieces. Place the pieces flat on greased cookie sheets. Bake at 400 degrees for 20-25 minutes or until golden brown.

#2405 - Chocolate Chunk Cake

(by Shirley McNevich)

Topping: 1 - 10oz. bag Nestle's semi-sweet chocolate bits (chopped); 3/4 cup chopped walnuts; 2/3 cup white sugar

Batter: 3/4 cup softened butter; 1 1/4 cups white sugar; 3 eggs; 1 1/2 cups Breakstone's sour cream; 2 tsp. vanilla; 2 1/2 cups flour; 2 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt

Use a chopper to coarsely chop all of the semi-sweet chocolate bits. In a bowl add chopped chocolate bits, chopped walnuts and 3/4 cup white sugar--stir until mixed--set aside. In a mixer add butter and
1 1/4 cups white sugar--beat. Add eggs--beat. Add sour cream and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Spoon 1/3 of the batter into a greased 10" tube cake pan. Sprinkle 1/3 of the topping mixture over the batter. Spoon another 1/3 of the batter over the topping. Sprinkle another 1/3 of the topping over the batter. Spread the last of the batter over the topping. Sprinkle the rest of the topping over the batter. Bake at 350 degrees for 55-60 minutes--test with a toothpick foe doneness. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely.

#2404 - Lazy Chocolate Cake

(by Shirley McNevich)

1 1/2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
3 TBSP Hersey's cocoa
1 cup white sugar
7 TBSP canola oil
1 TBSP cider vinegar
1 cup cold water

Into an ungreased 9 x 9 square cake pan sift the flour, salt, baking soda and cocoa--stir the dry ingredients with a fork. Make 3 wells (holes) in the dry ingredients. In the first hole add the vanilla. In the second hole add the canola oil. In the third hole add the cider vinegar. Pour the cold water evenly over the top of all the ingredients, then use the fork to lightly stir all of the ingredients just until the batter is formed. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2403 - Old Fashioned Sugar Cookies

(by Shirley McNevich)

2 cups white sugar
2 eggs
2 sticks softened Parkay margarine
1 cup milk
1 1/2 tsp. baking soda
4 1/2 cups flour
1 TBSP vanilla

In a mixer add white sugar and eggs--beat. Add Parkay--beat. Add milk, baking soda and vanilla--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Drop by spoonfuls on to greased cookie sheets. Sprinkle a little extra white sugar on top of each cookie. Bake at 350 degrees for 8-12 minutes.

#2402 - Clear Toy Candy

(by Shirley McNevich)

2 cups white sugar
1 cup water
3/4 cup Kayro lite corn syrup
red food coloring
Optional: any McCormick candy flavoring such as mint, peppermint, etc.

Grease candy molds with olive oil--set aside. In a saucepan over medium heat add water, corn syrup and white sugar--cook/stir until temperature reaches 300 degrees on a candy thermometer. Remove from heat--add a few drops of food coloring (and flavoring if you wish)--stir until there are no more bubbles. Carefully spoon the mixture into the greased candy molds. Let the candy sit until well hardened, then remove from candy molds.

#2401 - Banana Split Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
1 cup white sugar
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
3 eggs
1/2 cup mashed ripe bananas
1 ripe banana
1 tsp. lemon juice
1 - 8oz. can Dole pineapple chunks (drained)
1 jar maraschino cherries (drained and halved)

In a bowl add graham cracker crumbs, 1/4 cup of the white sugar and the melted butter--stir. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add the cream cheese--beat. Add 3/4 cup white sugar--beat. Add vanilla and eggs--beat until smooth. Add mashed bananas--beat. Pour batter over the graham cracker crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool, then refrigerate until cold. Peel the ripe banana and slice it into coin shaped pieces. In a bowl add banana pieces and the lemon juice--toss to coat. Place the banana slices on the top of the cheesecake. Place the drained and halved maraschino cherries around the banana slices. Spread drained pineapple chunks all over the top in any empty spaces that you find. Keep refrigerated.

#2400 - Macaroon Kiss Cookies

(by Shirley McNevich)

1/3 cup softened butter
1 - 3oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 egg yolk
2 tsp. vanilla
2 tsp. orange juice
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
5 cups Baker's angelflake coconut
48 Hershey's milk chocolate kisses (unwrapped)

In a mixer add butter, cream cheese and white sugar--beat. Add egg yolk--beat. Add vanilla, orange juice--beat. Add baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add 3 cups of the coconut--stir with a wooden spoon. Refrigerate the batter for 2 hours. Remove batter from refrigerator--shape the dough into 1" balls. Add the other 2 cups of coconut to a bowl. Roll each dough ball in the coconut and place on to greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned. As soon as you remove the cookies from the oven, place a chocolate kiss in the center of each cookie and press down lightly. Let cookies sit for 1 minute before removing from cookie sheets. Repeat with all cookie dough.

#2399 - Baked Franks and Beans

(by Shirley McNevich)

4 thawed hot dogs (cut into coin shaped pieces)
1 - 19oz. can Progresso cannellini beans (drained and rinsed)
1 - 16oz. can pork 'n beans
1/2 cup Heinz chili sauce
1 - 8.5oz. box Jiffy corn muffin mix
1/2 cup water
3/4 cup shredded cheddar cheese

In a greased casserole dish add cannellini beans, pork 'n beans, hot dog pieces and chili sauce--stir to mix. Bake at 400 degrees for 15 minutes or until bubbling hot. While it's baking in a bowl add muffin mix, water and 1/2 cup of the shredded cheddar cheese--stir to mix. Remove casserole from oven--drop heaping tablespoonfuls of the muffin batter evenly over the top of the hot bean mixture. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Return to oven and bake at 400 degrees for 15 minutes or until top is golden brown.

#2398 - Scratch Vanilla Cake

(by Shirley McNevich)

6 egg whites
3 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 cup softened butter
2 2/3 cups white sugar
2 tsp. vanilla
2 cups buttermilk

Allow egg whites to sit on your counter for 30 minutes. In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add butter, white sugar and vanilla--beat. Add egg whites--beat for 3 minutes. Add buttermilk--beat. Add flour mixture slowly--beat. Pour batter into 3 - 8" round (1 1/2" deep) cake pans. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Layer and frost as desired.

#2397 - Chocolate Cream Cheese Frosting/Icing

(by Shirley McNevich)

1/2 cup softened butter
2 - 3oz. Philadelphia cream cheese (softened)
5oz. Baker's unsweetened baking chocolate
2 tsp. vanilla
6 cups Domino's powdered sugar
1/4 cup milk (if necessary)

Melt baking chocolate according to box directions--cool. In a mixer add butter and cream cheese--beat. Add melted chocolate and vanilla--beat. Slowly add half of the powdered sugar--beat. Add the rest of the powdered sugar--beat. If too thick, add a little of the milk at a time and beat again. If too thin, add more powdered sugar and beat again.

#2396 - Mud Slide

(by Shirley McNevich)

3 cups graham cracker crumbs
1/2 stick butter (melted)
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
3 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. Cool Whip (thawed)
1 cup chopped nuts

In a bowl add graham cracker crumbs and melted butter--stir to mix. Press the graham cracker mixture into the bottom of a greased 9 x 13 glass baking dish. In a bowl add both chocolate pudding mixes and the milk--beat with a whisk until thickened, then let it sit for 5 minutes. In a mixer add cream cheese, powdered sugar and 1 Cool Whip--beat until smooth. Spread the cream cheese mixture over the graham cracker crust. Spread the chocolate pudding over the cream cheese mixture. Spread the other tub of Cool Whip over the chocolate pudding. Sprinkle the chopped nuts over the top of the Cool Whip. Refrigerate overnight.

#2395 - Sour Cream Potato Bake

(by Shirley McNevich)

5 or 6 large red potatoes
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Breakstone's sour cream
1/4 cup milk
2 TBSP softened butter
1 TBSP parsley flakes
1 tsp. garlic salt
paprika for sprinkling

Peel potatoes, cut them into smaller chunks, cover them with water and add the salt--cook over medium heat until tender, then drain. In a large bowl add drained potato pieces--mash with a potato masher. Open the sour cream--add parsley flaked and garlic salt--stir until mixed. Add the softened cream cheese, milk, 1 TBSP butter and the sour cream mixture to the potatoes--mash with a potato masher until well mixed. Scoop the whole mixture into a greased 2 quart casserole dish. Dot the other 1 TBSP of butter over the top. Sprinkle paprika all over the top. Bake at 350 degrees for 40 minutes or until hot. If you wish, remove from oven 10 minutes before finished baking and sprinkle your choice of shredded cheese over the top. Return to oven and bake until cheese melts.

#2394 - Peanut Butter Chocolate Chip Cookies

(by Shirley McNevich)

1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
3/4 cup Jif peanut butter
1/4 cup white sugar + extra for rolling
1 2/3 cups  to 2 cups Bisquick
6oz. Nestle's semi-sweet chocolate bits (more if you wish)

In bowl add Eagle milk and peanut butter--stir until smooth. Add white sugar and 1 2/3 cups Bisquick--stir until mixed. If dough is too sticky add another 1/3 cup Bisquick. Add chocolate bits--stir until mixed. Roll the dough into walnut sized balls and roll each ball in a small bowl of white sugar. Place the dough balls on to greased cookie sheets and flatten them with the tines of a fork. Bake at 350 degrees for 10-12 minutes. Let stand on cookie sheets until slightly cooled before removing them to cool on paper towels.

#2393 - Vanilla Cherry Delight

(by Shirley McNevich)

14 graham crackers
1 - 6oz. box Jell-O vanilla INSTANT pudding
2 cups milk
1 cup Cool Whip
1 can cherry pie filling

Line the bottom of a square glass baking dish (breaking graham crackers where necessary). In a bowl add pudding mix and milk--beat with a whisk until thickened. Let the pudding stand for a few minutes until thick. Add the Cool Whip to the pudding--stir. Spread half of the pudding mixture over the graham crackers. Make a new layer of graham crackers on top of the pudding. Spread the rest of the pudding on top. Refrigerate until cold, then spread the cherry pie filling over the top. Refrigerate overnight.

#2392 - Peanut Butter Ice Cream Pie

(by Shirley McNevich)

1/2 gallon vanilla ice cream (softened)
1 - 8oz. jar Fluff marshmallow
1 - 18oz. jar Jif chunky peanut butter
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)
1 jar fudge ice cream topping

In a large bowl add softened ice cream, marshmallow and peanut butter--stir until well mixed. Spread the mixture into the graham cracker crust--freeze for an hour. Remove from freezer--spread fudge topping over the top of the pie--freeze overnight. The next day spread the Cool Whip over the top before serving.

#2391 - Vanilla Sour Cream Frosting/Icing

(by Shirley McNevich)

3/4 cup softened butter
3/4 cup Breakstone's sour cream
2 tsp. vanilla
8 cups Domino's powdered sugar
milk if needed

In a mixer add butter, sour cream and vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat for 2 minutes. If frosting is too thick, add a tsp. of milk at a time and beat again until frosting is spreadable. This recipe makes 4 1/2 cups frosting--halve the recipe if only frosting one cake.

#2390 - Apple Cider Donuts

(by Shirley McNevich)

1 cup apple cider
1 cup white sugar
1/4 cup Crisco shortening
2 eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
canola oil for frying

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add baking powder, baking soda cinnamon, salt, vanilla and nutmeg--beat.  Add cider and buttermilk--beat. Add flour--beat. Flour your counter--take out a handful of dough at a time and flour the top of the dough. Roll the dough to 1/2" thick. Cut the donuts using a donut cutter (or an upside down glass). Place 3" of canola oil into a Dutch oven--heat oil to 400 degrees. Place a few donuts into the oil at a time. Fry until bottoms are browned, then flip them and brown the other sides. Place donuts on paper towels to drain. Continue with more dough and more donuts.

#2389 - Peanut Butter Crunchies

(by Shirley McNevich)

3/4 cup Kayro clear corn syrup
3/4 cup Domino's dark brown sugar (packed)
3/4 cup Jif peanut butter
6 cups rice krispies cereal

In a saucepan over medium heat add corn syrup and brown sugar - cook/stir until boiling. Remove from heat--add peanut butter--stir until well mixed. Add rice krispies - stir until mixed. Press the mixture into a buttered 8 x 8 cake pan. Cool completely. Cut into squares.