#2449 - Apricot Oatmeal Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 cups Quaker quick oats
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 cups dried apricots (coarsely chopped)
2 cups chopped pecans OR 2 cups chopped walnuts

In a saucepan add coarsely chopped apricots--cover them with water, bring to a boil, cook for 5 minutes, then drain them and set aside. Put 2 cups of the oats in a blender--beat until finely ground. In a mixer add butter, Crisco, brown sugar and white sugar--beat. Add eggs--beat. Add vanilla, salt, baking soda and baking powder--beat. Add flour--beat. Remove bowl from mixer--add ground oats and remaining 1/2 cup of unground oats--stir. Add drained apricots and chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool cookies for 2-3 minutes before removing from cookie sheets.

#2448 - Chocolate Sugar Cookies

(by Shirley McNevich)

2 1/2 sticks softened butter
2 1/2 cups Domino's powdered sugar
1 egg + 1 egg yolk
2 1/2 tsp. vanilla
3 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 1/2 tsp. cinnamon (optional)
2/3 cup Hershey's cocoa
Glaze: 4 cups Domino's powdered sugar; 1/2 cup Crisco shortening; 1/4 cup water; 1 TBSP vanilla

In a mixer add softened butter and 2 1/2 cups powdered sugar--beat. Add 1 egg, 1 egg yolk and 2 1/2 tsp. vanilla--beat. Add baking powder, salt, cinnamon and cocoa--beat. Add flour--beat (continue with a wooden spoon if it gets too thick for the mixer). Cover the bowl and refrigerate overnight. The next day sprinkle some powdered sugar on your counter and scoop some of the cold cookie dough out of the bowl and place it on the powdered sugar. Sprinkle some powdered sugar on top of the cookie dough. Roll the dough to 1/8" thick. Cut the dough with any shape cookie cutters. Place cookies on to greased cookie sheets. Bake at 350 degrees for 7-8 minutes. Cool cookies for 5 minutes before removing them from the cookie sheet. Continue with remaining cookie dough. Cool cookies completely. Glaze: in a mixer add Crisco, water, 1 TBSP vanilla and 4 cups powdered sugar--beat slowly until mixed, then beat on medium speed for 8-10 minutes. Frost the cookies.

#2447 - Quick Nutty Fudge

(by Shirley McNevich)

1lb. Domino's powdered sugar
1/2 cup Hershey's cocoa
6 TBSP butter
1/4 cup milk
1 tsp. vanilla
1/4 tsp. salt
1 cup chopped walnuts OR 1 cup chopped pecans

Line an 8 x 8 fudge pan with foil. In a saucepan add powdered sugar, cocoa, butter, milk, vanilla and salt--cook/stir over very low heat until mixed and smooth. Remove from heat--add chopped nuts--stir until mixed. Pour the mixture into the foil lined pan. Cool completely. Refrigerate until cold. Dump the fudge on to a cutting board and peel off the foil. Cut fudge into squares.

#2446 - Strawberry Peanut Butter Pie

(by Shirley McNevich)

1 1/2 cups salted pretzels (coarsely crushed)
1/4 cup white sugar
1/2 cup melted butter
1 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup Domino's powdered sugar
1 1/2 cups thawed Cool Whip
1 - 21oz. can strawberry pie filling

In a bowl add crushed pretzels, white sugar and melted butter--stir. Press the mixture into the bottom and up the sides of a greased 10" pie plate. Cover it and chill the crust until cold. In a mixer add peanut butter, cream cheese and powdered sugar--beat. Remove bowl from mixer--add Cool Whip--stir with a spoon. Spread 1/2 cup of the strawberry pie filling over the bottom of the cold crust. Spread the cream cheese mixture into the crust. Spread the rest of the strawberry pie filling over the top. Refrigerate until cold.

#2445 - Coconut Molasses Cake

(by Shirley McNevich)

1 cup white sugar
3 cups flour
3/4 cup Crisco shortening
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 cup boiling water
3/4 cup Brer Rabbit green label baking molasses
1/4 cup Kayro dark corn syrup
Topping: 10 TBSP Domino's dark brown sugar; 6 TBSP softened butter; 4 TBSP cream; 1 - 7oz. bag Baker's angelflake coconut

In a mixer add white sugar, Crisco and eggs--beat. Add baking soda and baking powder--beat. Remove bowl from mixer--add boiling water, baking molasses and corn syrup--stir. Add flour--stir until mixed. Pour batter into a greased 9 x 13 cake pan. In a bowl add brown sugar, softened butter, cream and coconut--stir until well mixed. Sprinkle the topping mixture all over the batter. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely.

#2444 - Wow Bow Sandwich

(by Sarah Melton - friend)

2 slices of sourdough bread
1 TBSP mayo
1 TBSP French's yellow mustard
2 slices hard salami
1 slice deli ham
6 slices pepperoni
2 TBSP blue cheese
1 TBSP diced sweet onion (more if you wish)
lettuce
2 TBSP olive oil

Spread mayo on one slice of bread and mustard on the other slice of bread. On the mayo side, layer the salami, ham, and pepperoni. Crumble the blue cheese on top of the meats. Place the sweet onions and lettuce on top of the blue cheese. Place the other slice of bread mustard side down on to the lettuce. Preheat your indoor or outdoor grill to 350 degrees, then spread your olive oil on each side (outside) of the bread of the sandwich. Once the grill has reached 350 degrees put your sandwich on the grill with a pot or pan on top of the sandwich. Let sandwich cook on each side 3-5 minutes or until grill marks show. Cut in half to serve.

#2443 - Creamy Cinnamon Frosting/Icing

 (by Shirley McNevich)

1 cup softened butter
2 tsp. vanilla
1 tsp. cinnamon
3 3/4 cup Domino's powdered sugar
milk as necessary

In a mixer add butter, vanilla and cinnamon--beat. Slowly add powdered sugar--beat until smooth. Add 1 TBSP of milk to the frosting at a time--beat. Keep adding milk until frosting is creamy and spreadable.

#2442 - Toffee Cheesecake Bars

(by Shirley McNevich)

1 1/4 cups flour
1 cup Domino's powdered sugar
1/2 cup Hershey's cocoa
1/4 tsp. baking soda
1 1/2 sticks butter (softened)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 eggs
1 tsp. vanilla
1 - 10oz. bag Heath English toffee bits

In a bowl add flour, powdered sugar, cocoa and baking soda--stir. Add the softened butter--mix with a pastry blender until it makes crumbs. Grease a 9 x 13 cake pan. Press the crumb mixture evenly into the greased cake pan. Bake at 350 degrees for 15 minutes. In a mixer add cream cheese--beat. Add eggs and vanilla--beat. Add Eagle milk--beat until smooth. Remove bowl from mixer--add 1 cup of the toffee bits--stir. Pour the cream cheese mixture over the hot crust when you take the crust out of the oven. Bake at 350 degrees for 25 minutes or until almost set and edges start to brown. Cool for 20 minutes. Sprinkle the rest of the toffee bits evenly over the top. Cool completely. Refrigerate until cold. Cut into squares or bars.

#2441 - Condensed Milk Raisin Cookies

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 cup flour
2 tsp. baking powder
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup softened butter
1 1/2 cups raisins
1 1/3 cups Baker's angelflake coconut
1 cup chopped walnuts

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a bowl add graham cracker crumbs, flour and baking powder--stir. In a mixer add Eagle milk and butter--beat. Add flour mixture--beat well. Remove bowl from mixer--add drained raisins, coconut and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for about 10 minutes or until lightly browned. Cool slightly before removing from cookie sheets.

#2440 - Condensed Milk Cheesecake

(by Shirley McNevich)

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
3 eggs
1/4 cup lemon juice
1 - 8oz. Breakstone's sour cream
1 - 21oz. can any flavor pie filling (chilled; optional)

In a bowl add graham cracker crumbs, white sugar and melted butter--stir until mixed. Press the mixture into the bottom of a 9" springform pan. In a mixer add cream cheese--beat. Add condensed milk--beat. Add eggs and lemon juice--beat well. Pour batter into the prepared crust. Bake at 300 degrees for 50-55 minutes or until center is almost set. Remove from oven, spread sour cream over the top, return to oven and bake 5 minutes longer. Cool completely. Optional--spread chilled pie filling over the top of the cheesecake.

#2439 - Holiday Cookies

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 cup flour
2 tsp. baking powder
1 can Eagle brand sweetened condensed milk (NOT evaporated)
 1 stick butter (softened)
1 1/2 cups Mounds sweetened coconut flakes
1 3/4 cups Hershey's mini milk chocolate kisses
1 cup Hershey's holiday candy bits (only available during the holidays)

Into a bowl sift the graham cracker crumbs, flour and baking powder. In a mixer add condensed milk and butter--beat until smooth. Slowly add flour mixture--beat well. Remove bowl from mixer--add coconut, mini kisses and holiday candy bits--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 7-9 minutes or until lightly browned. Cool slightly before removing from cookie sheets.

#2438 - Fresh Berry Cheesecake

(by Shirley McNevich)

1 - 9" ready-made graham cracker crust
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 tsp. vanilla
2 eggs
2 cups sliced assorted fresh berries

In a mixer add cream cheese, white sugar and eggs--beat. Add vanilla--beat. Pour batter into graham cracker crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate until cold. Spread mixed berries over the top before serving.

#2437 - Easy Jell-O Pie

(by Shirley McNevich)

1 ready-made graham cracker pie crust (6oz. size)
2/3 cup boiling water
1 - 3oz. box any berry or fruit flavor Jell-O
1/2 cup cold water
ice cubes
1 - 8oz. Cool Whip (thawed)

In a bowl add Jell-O powder and boiling water--stir with a whisk until completely dissolved. In a measuring cup add the 1/2 cup cold water and add enough ice cubes to make 1 1/4 cups. Pour ice cube mixture into the Jell-O mixture--stir until Jell-O thickens slightly. Once thickened, remove any leftover ice cubes. Add Cool Whip to Jell-O mixture--stir with a whisk until smooth. Spoon the mixture into the graham cracker crust. Refrigerate overnight.

#2436 - Orange Cupcakes

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup Breakstone's sour cream
2 to 4 drops orange food coloring
1 cup softened butter
2 cups white sugar
4 eggs
1 TBSP orange extract
Frosting: 1 cup softened butter; 1 1/2 cups Domino's powdered sugar; 2 tsp. vanilla; 1 TBSP milk; 1/2 tsp. orange extract; 2 to 4 drops orange food coloring

In a mixer add 1 cup butter, white sugar and eggs--beat. Add 1 TBSP orange extract and buttermilk--beat. Add sour cream--beat. Add baking soda and salt--beat. Add flour--beat. Add 2-4 drops orange food coloring--beat. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a mixer add 1 cup butter, vanilla and 1/2 tsp. orange extract--beat. Slowly add powdered sugar---beat. Add milk--beat. Add 2-4 drops orange food coloring--beat. If frosting is too thick add a little more milk--beat. If frosting is too thin, add a little more powdered sugar--beat. Frost the cupcakes.

#2435 - Ham and Egg Casserole

(by Shirley McNevich)

3 cups frozen shredded or cubed hash browns
1 cup shredded sharp cheese
1 cup diced cooked ham
4 eggs
1 1/2 cups milk
1/4 tsp. pepper

Spread the frozen hash browns in the bottom of a greased 8 x 8 baking dish. Sprinkle the cheese and ham over the hash browns. In a bowl add eggs--beat with a whisk. Add milk and pepper to eggs--beat with a whisk. Pour the egg mixture over the ham and cheese. Cover the baking dish and refrigerate overnight. The next day, set the casserole on your counter for 30 minutes to thaw. Remove the cover and bake at 350 degrees for 55-60 minutes or until inserted knife comes out clean.

#2434 - Ham Sloppy Joes

(by Shirley McNevich)

1/2 cup butter
1 medium onion (chopped)
3 ribs of celery (diced)
2 to 3 lbs. shaved chopped ham
32oz. Heinz ketchup
1 TBSP cider vinegar
1 TBSP Worcestershire sauce
1/4 cup Domino's dark brown sugar (packed)

In a skillet add butter--melt. Add chopped onions and diced celery--cook/stir over low heat until onions are transparent. Remove from heat--add ketchup, cider vinegar, Worcestershire sauce and brown sugar to onion mixture--stir until mixed. Add ham--stir until coated. Pour the whole mixture into a crockpot. Cook on high for 1 hour or until heated through. Serve on good quality rolls.

#2433 - Ginger Ale Cake

(by cousin Kathy [Minier] Uhlrich)

1 box Duncan Hines white cake mix
1 - 12oz. can ginger ale OR 7UP soda
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding mix; 1 1/2 cups milk; 1 - 8oz. Cool Whip (thawed)


In a mixer add cake mix powder and soda--beat until mixed, then beat on medium speed for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add pudding powder and milk--beat. Add Cool Whip--beat until thickened. Frost the cake. Keep cake refrigerated.

#2432 - Chocolate Coca Cola Cake

(by cousin Kathy [Minier] Uhlrich)

1 box Duncan Hines chocolate cake mix
12oz. Coca Cola regular soda (NOT diet)
Frosting: 1 - 3oz. box Jell-O chocolate INSTANT pudding mix; 1 1/2 cups milk; 1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix powder and soda--beat until mixed, then beat on medium speed for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Cool completely. In a mixer add chocolate pudding mix and milk--beat until mixed, then beat for 1 minutes. Add thawed Cool Whip--beat until mixed. Frost the cake. Keep cake refrigerated.

#2431 - Applesauce Pumpkin Muffins

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 - 16oz. can Libby's pumpkin
3/4 cup plain applesauce
3/4 cup canola oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 - 12oz. bag Nestle's semi-sweet chocolate bits (optional)

In a mixer add eggs, white sugar, oil, pumpkin and applesauce--beat. Add baking soda, baking powder, cinnamon and salt--beat. Add flour--beat just until mixed. Remove bowl from mixer--add chocolate bits--stir. Place cupcake liners into muffin tins. Fill each 2/3 full with batter. Bake at 400 degrees for 16-20 minutes. Cool muffins for 10 minutes before removing them from the muffin tins.

#2430 - Scratch Taco Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 1.25oz. envelope taco seasoning mix
3/4 cup water
1 - 16oz. can pinto beans (drained)
1 - 8oz. jar taco sauce
4 cups crushed tortilla chips
2 cups shredded cheddar cheese

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any fat. Add taco seasoning mix and water to the meat--stir/simmer uncovered for 20 minutes. In a bowl add drained pinto beans and taco sauce--stir. Grease a square baking dish with Pam. Layer 1/2 of the bean mixture on the bottom of the dish. Layer 1/2 of the meat mixture over the bean mixture. Spread 2 cups of crushed tortilla chips over the meat mixture. Spread 1 cup of the shredded cheese over the crushed tortilla chips. Spread the rest of the bean mixture over the tortilla chips. Spread the rest of the meat mixture over the top. Bake at 400 degrees for 25 minutes, remove from oven, sprinkle the rest of the crushed tortilla chips over the top and sprinkle the rest of the shredded cheese over the tortilla chips. Return to oven and bake until the cheese on top is melted.

#2429 - Cranberry Frosting

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
2 TBSP Ocean Spray whole cranberry sauce
8oz. Domino's powdered sugar
a dash of salt
milk if necessary

In a mixer add cream cheese and cranberry sauce--beat. Add salt--beat. Slowly add powdered sugar--beat. Taste--if you want more cranberry flavor add 1 more TBSP cranberry sauce at a time and beat again until it's the tartness that you want. Once the flavor is correct, if frosting is too thick add a little milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#2428 - Vanilla Buttermilk Frosting

(by Shirley McNevich)

1/4 cup butter (NO SUBSTITUTES!)
3 TBSP buttermilk
2 1/4 cups Domino's powdered sugar
2 tsp. vanilla

In a saucepan over low heat add butter and buttermilk--cook/stir until melted and smooth, then cook/stir until mixture comes to a boil. As soon as mixture comes to a boil, remove from heat--add vanilla--stir quickly. Pour hot mixture into a mixer--slowly add powdered sugar--beat until mixed, then beat on high speed for 4 minutes. Cool to room temperature, then beat again. If too thick for spreading, add a little milk and beat again. If too thin, add a little more powdered sugar and beat again.

#2427 - Linguine Salad

(by Shirley McNevich)

1lb. linguine pasta (cooked, drained and cooled according to box directions but NOT rinsed)
1 onion (chopped)
1 tomato (chopped)
1 green bell pepper (chopped)
1 cucumber (peeled, halved and sliced)
1 - 12oz. bottle Italian dressing
1/2 of a jar of McCormick Salad Supreme seasoning
1/2 lb. grated sharp cheddar cheese

In a large bowl add chopped onions, sliced cucumbers, chopped green bell peppers, Italian dressing, Salad Supreme seasoning, and grated cheese--stir until mixed. Add cooled pasta--stir carefully until coated. Refrigerate until cold. When ready to serve, add chopped tomatoes--toss until mixed.

#2426 - Hot Shrimp Dip

(by Shirley McNevich)

1 - 6.5oz. can mini shrimp (drained)
1/4 cup Heinz ketchup
1 1/2 TBSP horseradish (from a jar)
1/2 cup mayo
1/2 to 1 onion (grated)
a dash of Tabasco sauce

In a bowl add ketchup, horseradish, mayo, grated onions and hot sauce--stir until mixed. Add drained shrimp--gently stir until mixed. Serve with corn chips or Ritz crackers.

#2425 - Chicken Marinade

(by Shirley McNevich)

1/2 stick butter (melted)
1/4 cup water
1/3 cup cider vinegar
2 tsp. salt
2 TBSP white sugar
1 TBSP Worcestershire sauce
1 TBSP Tabasco sauce

In a bowl add melted butter, water, cider vinegar, Worcestershire sauce, and Tabasco sauce--stir until mixed. Add salt and white sugar--stir until mixed. Pour mixture into a Ziploc bag. Add chicken breast pieces--close the bag and shake well. Place bag in refrigerator overnight. The next day, remove chicken pieces and grill them.

#2424 - Applesauce Raisin Cake

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup butter
1 beaten egg
1 cup Brer rabbit green label baking molasses
1 cup plain applesauce
1/2 cup raisins
3/4 cup Domino's powdered sugar
4 tsp. lemon juice

In a saucepan over medium heat add raisins--cover them with water, cook/stir until boiling. Once boiling, cook for 5 minutes then remove from heat and drain. In a bowl add flour, baking soda, cinnamon and salt--stir. Add butter--use a pastry blender to make crumbs. In a separate bowl add beaten egg, molasses and applesauce--stir. Add molasses mixture to crumb mixture--stir just until moistened. Add drained raisins--stir. Pour batter into a greased and floured 9 x 9 square cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool for 15 minutes. In a bowl add powdered sugar and lemon juice--stir. Drizzle the powdered sugar mixture over the warm cake. Cool completely.

#2423 - Cutout Ginger Snaps

(by Shirley McNevich)

1/2 cup Brer rabbit green label baking molasses
1/4 cup white sugar
3 TBSP Crisco shortening
1 TBSP milk
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ginger
powdered sugar for sprinkling

In a saucepan over medium heat add molasses--cook/stir until boiling. Remove from heat--add white sugar, Crisco and milk--stir until mixed. In a bowl add flour, baking soda, salt, ground cloves, cinnamon and ginger--stir until mixed. Pour the molasses mixture into the dry ingredients--stir until mixed. Refrigerate dough overnight. The next day take out a handful of dough. Sprinkle some powdered sugar on your counter and place the dough ball on the powdered sugar. Roll with a rolling pin to about 1/4 inch thick (sprinkle some powdered sugar on top of dough also before rolling). Use cookie cutters to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Cool completely.

#2422 - Cake Flour Cutout Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
2 TBSP cream
1 TBSP vanilla
3 1/2 cups CAKE flour
2 tsp. baking powder
powdered sugar for sprinkling

In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream and vanilla--beat. Add baking powder--beat. Slowly add cake flour--beat. If it gets too thick for your mixer, remove bowl from mixer and continue mixing using a wooden spoon. Refrigerate dough overnight. The next day take out a handful of dough. Sprinkle some powdered sugar on your counter and place the dough ball on the powdered sugar. Roll with a rolling pin to about 1/4 inch thick (sprinkle some powdered sugar on top of dough also before rolling). Use cookie cutters to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees until light to golden brown (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Cool completely. Frost as desired.

#2421 - Lemon Apple Punch

(by Shirley McNevich)

3 quarts water
2 cups white sugar
2 - 5.5oz. cans frozen lemon juice concentrate (thawed)
1 quart apple juice
2 quarts cranberry cocktail juice
1 pint orange juice
1 pint strong tea

In a large pot over medium heat add water and white sugar--cook/stir until sugar dissolves. Remove from heat--add both cans of lemon juice concentrate, apple juice, cranberry cocktail juice, orange juice and tea--stir until mixed. Cool to room temperature, then refrigerate until cold. Serve in a punch bowl with ice.

#2420 - Brownie Bars

(by Shirley McNevich)

1 box Betty Crocker supreme brownie mix (the kind with the pouch of Hershey's syrup)
1 container Betty Crocker rich and creamy vanilla frosting
3/4 cup chopped peanuts
3 cups Rice Krispies cereal
1 cup Jif peanut butter
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Prepare brownies in a 9 x 13 cake pan as directed on box--cool completely. Frost the brownies with the vanilla frosting. Sprinkle the chopped peanuts over the top of the frosting. Refrigerate the whole pan. Put the rice krispies in a bowl--set aside. In a saucepan over low heat add peanut butter and chocolate chips--cook/stir until melted and smooth. Remove from heat--pour chocolate mixture over the rice krispies--stir until mixed. Remove brownies from refrigerator--spread the rice krispies mixture evenly over the frosting on the brownies. Cool completely. Cut into squares or bars.