#3691 - Coconut Walnut Bars

(by Shirley McNevich)

2/3 cup white sugar
1/2 cup butter flavored Crisco
1/4 cup Hershey's cocoa
1 egg
1 TBSP water
1 1/4 cups flour + 3 TBSP flour
1/4 tsp. salt
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
3/4 cup Nestle's semi-sweet chocolate chips
2/3 cup chopped walnuts
1/2 cup Baker's angelflake coconut

In a mixer add white sugar and butter flavored Crisco--beat. Add cocoa, egg and water--beat. Add salt and 1 1/4 cups flour--beat. Press the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 10 minutes. In a bowl add Eagle milk, 3 TBSP flour and vanilla--stir to mix. Add chocolate chips, chopped nuts and coconut--stir. Spread the mixture over the top of the hot crust. Bake at 350 degrees 20 minutes. Cool completely. Cut into bars or squares.

#3690 - Meatball Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup mayo
2 TBSP grated Parmesan cheese (more if you wish)
1 tsp. oregano
1 cup shredded mozzarella cheese + extra for topping
1/2 lb. cooked meatballs (cooled to room temperature)
6 cherry tomatoes (diced)
3 black olives (diced)
3 green olives (diced)
Ritz crackers

Dice the cooled meatballs. In a bowl add softened cream cheese, mayo, Parmesan cheese and oregano--stir well. Add shredded mozzarella cheese, diced meatballs, diced cherry tomatoes and diced olives--stir well. Pour the mixture into a small casserole dish. Sprinkle extra shredded mozzarella cheese over the top. Bake at 350 degrees (uncovered) 25-30 minutes. Serve hot with Ritz crackers.

#3689 - Dutch Cheeseburger Noodles

(by Shirley McNevich)

12oz. medium egg noodles
1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 15oz. can diced tomatoes
2 1/2 cups water
1 TBSP French's yellow mustard
8oz. Velveeta cheese (cubed)

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any grease. Add diced tomatoes, water and yellow mustard to the ground beef in the skillet--cook/stir until bubbling hot. Add the egg noodles--stir. Turn heat back to simmer--simmer, stirring often, until noodles are done to your liking and most of the liquid has evaporated. Add cubed Velveeta cheese--cook/stir until cheese is melted. Serve right away.

#3688 - Panko Pork Chops

(by Shirley McNevich)

1 egg
1 cup panko bread crumbs
2 TBSP fresh grated Parmesan cheese (more if you wish)
1 tsp. Italian seasoning
salt
pepper
4 pork chops
1/4 cup canola oil

Salt and pepper both sides of each pork chop (to your taste), then press the salt and pepper into the chops using the back of a fork. In a bowl add egg--beat. In a second bowl add panko bread crumbs, Parmesan cheese and Italian seasoning--stir to mix. Spread the panko mixture over a dinner plate (so you'll have room to coat the pork chops). In a cast iron skillet over medium heat add the canola oil--heat until hot. Dip a pork chop into the panko mixture (both sides) and place it in the hot oil. Repeat with all pork chops. Fry until bottoms are golden brown, then flip and fry until other sides are golden brown and pork chops are cooked through.

#3687 - Raspberry Lemon Pie

(by Shirley McNevich)

1/4 cup red raspberry jam (seedless if possible)
1 cup fresh red raspberries
1 - 9" Keebler shortbread ready-made crust
4oz. softened Philadelphia cream cheese
1 - 12oz. can Carnation evaporated milk
2 - 3oz. boxes Jell-O lemon INSTANT pudding
1 lemon (room temperature)
1 - 8oz. Cool Whip (thawed)

Spread the raspberry jam over the bottom of the shortbread crust. Sprinkle 3/4 cup of the fresh red raspberries over the jam. Grate the outside of the lemon to get lemon zest (as much as you wish). In a mixer add cream cheese--beat. Add evaporated milk, both boxes of lemon pudding mix and the lemon zest--beat on low until mixed, then beat on medium speed until smooth and creamy. Remove bowl from mixer--add HALF of the thawed Cool Whip--stir well. Pour the batter into the crust. Spread remaining Cool Whip over the top. Arrange the remaining 1/4 cup raspberries over the Cool Whip. Refrigerate until cold.

#3686 - Sweet and Sour Pork Chops

(by Shirley McNevich)

1 TBSP canola oil
4 pork chops
1 red onion (sliced)
2 garlic cloves (minced)
1/4 cup apple cider vinegar
1 TBSP soy sauce
1 TBSP honey
salt
pepper

Salt and pepper both sides of each pork chop (to your taste). In a skillet over medium heat add canola oil. When oil is hot, add pork chops--cook both sides of each pork chop until browned, then place them on a plate but leave the drippings in the skillet. To the drippings in the skillet add sliced onions and minced garlic--cook/stir until onions are soft. Add cider vinegar, soy sauce and honey--stir well. Place the pork chops back into the skillet--cover the skillet and turn heat back to simmer. Simmer the pork chops until pork chops are done (no longer pink inside). Place pork chops on plates and cover with the onion mixture.

#3685 - Chocolate Chips

(by Shirley McNevich)

1 1/2 lbs. white chocolate
1 1/2 lbs. milk chocolate
1 bag ridged plain potato chips (no flavorings)

Break the white chocolate into small pieces and place them in a microwave safe bowl--microwave on high in 30 second increments until melted and smooth. Cover cookie sheets with wax paper. Open the chips and dip the bottom half of one chip into the melted white chocolate, let extra chocolate drip off, then place it on the wax paper. Repeat with more chips until white chocolate is gone. Cool completely. Break the milk chocolate into small pieces and place them in a microwave safe bowl--microwave on high in 30 second increments until melted and smooth. Dip the undipped portion of each chip into the milk chocolate, let extra chocolate drip off, then place them back on the wax paper. Cool completely.

#3684 - Marshmallow Pecan Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
2 sticks softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 cups Quaker quick oats
1 1/4 cups Rice Krispies cereal
1 or 2 cups milk chocolate chunks + extra for melting
1 cup chopped pecans
1 cup mini marshmallows

In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add softened butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add oats, cereal, chocolate chunks, chopped pecans and marshmallows--stir with a wooden spoon. Cover and refrigerate batter for 1 hour. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-12 minutes. Cool slightly before removing from cookie sheets and placing on paper towels to cool. Optional: melt some extra chocolate chunks and drizzle the melted chocolate on top of the cooled cookies.

#3683 - Sour Tomato Salad

(by Shirley McNevich)

3 cucumbers (washed, peeled and sliced)
1 onion (peeled, sliced, then quarter the slices and separate them)
3 tomatoes (washed, sliced, then cut slices into strips)
1/2 cup cider vinegar
1/4 cup white sugar
2 tsp. salt
1 tsp. fresh ground black pepper
1/4 cup canola oil

In a small bowl add cider vinegar, white sugar, salt, black pepper and canola oil--stir well. Taste--adjust as necessary (more white sugar if too sour; more cider vinegar if too sweet). In a large bowl add cucumber slices, onions and tomato strips--toss with your hands to mix. Pour the vinegar mixture over the cucumber mixture--stir well. If you don't have enough liquid, re-make a second batch of the vinegar/white sugar/salt/pepper/canola oil mixture, pour it into the cucumber mixture and stir well. Cover and refrigerate a few hours before serving, but refrigerating overnight is preferable.

#3682 - Italian Sausage Soup

(by Shirley McNevich)

1lb. Italian sausage (sliced into coin shaped pieces)
1 onion (chopped)
2 garlic cloves (minced)
1 tsp. olive oil
2 - 14.5oz. cans chicken broth
1 soup can of water (use of of the empty chicken broth cans to measure)
1 - 15oz. can cannellini beans (rinsed and drained)
1 - 14.5oz. can stewed tomatoes
1 cup raw rotini pasta
1 1/2 cups baby spinach leaves (washed)
1/2 cup shredded mozzarella cheese

In a Dutch oven over medium heat add olive oil, sausage pieces, chopped onions and minced garlic--cook/stir until sausage is browned and onions are softened. Add chicken broth, water, cannellini beans and stewed tomatoes--stir well. Bring mixture to a boil--add the pasta and cook for 8 minutes. Remove from heat--add baby spinach, stir, then put the lid on the Dutch oven. Let it stand covered for 5 minutes. Sprinkle the shredded mozzarella cheese over the top, then serve.

#3681 - Four Cheese Macaroni Casserole

(by Shirley McNevich)

3 cups raw macaroni
28oz. whole peeled tomatoes (drained and chopped; you can use fresh tomatoes if you have them)
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. basil
salt (to your taste)
pepper (to your taste)
1 1/2 cups grated cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan cheese
1/4 cup crumbled feta cheese

Cook macaroni in salted water until softened but still chewy. Drain but DO NOT RINSE. In a large bowl add drained (still hot) macaroni, 1 cup of the cheddar cheese, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese--stir carefully until cheeses melt. In a separate bowl add chopped tomatoes, Italian seasoning, oregano, basil, salt and pepper--stir well. Pour the tomato mixture into the pasta mixture--stir to combine. Pour the whole mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese and all of the feta cheese over the top. Bake at 350 degrees 20-30 minutes. Note: you can omit the feta cheese if you don't like feta cheese.

#3680 - White Chocolate Graham Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 egg
1 stick softened butter
6 large graham crackers (less as necessary)
1 - 10oz. bag Nestle's white chocolate chips
2 cups mini marshmallows
1/2 cup Eagle brand condensed milk (NOT evaporated)

Line an 8 x 8 cake pan with foil--grease well with Pam. In a mixer add cake mix powder, egg and butter--beat on low until mixed, then beat on medium until dough forms. Press HALF of the dough evenly into the foil-lined cake pan. Make a single layer of graham crackers over the dough (breaking the graham crackers where necessary). Sprinkle the white chocolate chips over the graham crackers. Sprinkle the mini marshmallows over the white chocolate chips. Spread remaining dough over the top (press with your fingers to make sure the whole top is covered with the dough. Drizzle the Eagle brand milk all over the top. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool for 5 minutes, then use a tableknife to loosen the edges all the way around. Cool completely. Pull up on the foil to remove the whole thing from the pan and place it on a cake plate. Cut into bars or squares.

#3679 - Powdered Sugar Cutout Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's powdered sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt

In a mixer add butter and powdered sugar--beat. Add egg, almond extract and vanilla--beat. Add salt--beat. Slowly add flour--beat. Cover the mixer bowl and refrigerate the batter for 2 hours. Sprinkle a little flour on your counter, then roll out some of the dough to 1/8" thick (leaving remaining dough in refrigerator until needed). Use any shape cookie cutter to cut the cookies and place them on greased cookie sheets. Repeat with remaining dough. Bake at 375 degrees 7-9 minutes or until lightly browned. Cool slightly, then place them on paper towels to cool completely. Frost as desired.

#3678 - Ranch Oyster Crackers

(by Shirley McNevich)

1 - 1oz. envelope ranch dressing mix powder
1/2 tsp. dried dill weed
1/4 cup canola oil
1/4 tsp. lemon pepper
1/4 tsp. garlic powder
a pinch or two of salt
5 cups oyster crackers

In a large bowl add ranch dressing powder, dried dill weed, canola oil, lemon pepper, garlic salt and salt--stir to mix. Add the oyster crackers--toss to coat (or pour the whole mixture into a paper bag, close the top of the bag and shake to coat). Once coated, spread the crackers on baking sheets. Bake at 250 degrees for 15-20 minutes, stirring once during baking. Place crackers on paper towels to cool.

#3677 - Sour Cream Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines angelfood cake mix
1 - 21oz. can Lucky Leaf cherry pie filling
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1 1/2 cups cold milk
1 - 8oz. Breakstone's sour cream

Prepare the angelfood cake according to box directions, then cool it completely. Tear the cake into bite sized pieces. Spread HALF of the cake pieces in the bottom of a 9 x 13 glass baking dish. Spread 2/3 of the cherry pie filling evenly over the cake pieces. Spread the remaining cake pieces evenly over the top. In a mixer add pudding mix, milk and sour cream--beat until thickened. Spoon the sour cream mixture evenly over the top of the cake. Cover with foil and refrigerate until cold. When ready to serve, spread the remaining cherry pie filling over the top. Note: you may not use all of the cake pieces depending on the size and depth of your cake dish.

#3676 - No Bake Springform Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
2 TBSP white sugar
6 TBSP butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 TBSP vanilla
1 cup Domino's powdered sugar
1/2 cup Breakstone's sour cream
3/4 cup heavy whipping cream (taken directly from refrigerator so it's cold)

In a bowl add graham cracker crumbs, white sugar and melted butter--mix well. Press the crumb mixture into the bottom and partway up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add vanilla and powdered sugar--beat. Add sour cream and heavy whipping cream--beat until mixed, then beat 5-6 minutes until thick and creamy. Pour the batter into the crumb crust. Cover the cheesecake with Saran wrap and refrigerate overnight. Add any toppings just before cutting and serving.

#3675 - Shortbread Butterscotch Bars

(by Shirley McNevich)

24 shortbread cookies
6 TBSP butter (softened)
1 - 10oz. bag Nestle's butterscotch chips
1/2 cup Kayro lite corn syrup
2 TBSP cream
1 tsp. vanilla
1 cup coarsely chopped pecans
coarse sea salt (for sprinkling)

Crush the shortbread cookies. In a bowl add crushed shortbread cookies and 3 TBSP butter--stir to mix. Press the mixture into a greased 8" square cake pan. Bake at 350 degrees 8-10 minutes or until lightly browned. In a saucepan over medium heat add butterscotch chips, lite corn syrup, 3 TBSP butter, cream and vanilla--cook/stir until melted and smooth. Spread the butterscotch mixture evenly over the baked crust. Sprinkle the coarsely chopped pecans evenly over the top, then use the back of a spoon to LIGHTLY press the pecans into the butterscotch mixture. Bake at 350 degrees 10-13 minutes or until topping is bubbling. Cool completely. Sprinkle a little sea salt over the top before cutting into squares or bars.

#3674 - Sour Cream Mac and Cheese

(by Shirley McNevich)

14.5oz. chicken broth
1 cup water
2 cups raw elbow macaroni
3 TBSP butter
2 TBSP flour
1 tsp. dry mustard
1 1/2 cups milk
1/2 cup Breakstone's sour cream
8oz. shredded extra sharp cheddar cheese

In a saucepan over medium heat add chicken broth and water--bring to a boil. Add the elbow macaroni--cook 6-8 minutes or until tender. While the macaroni is cooking, in a saucepan over low heat add butter--melt. Add flour and dry mustard--cook/whisk for 2 minutes. While whisking slowly add milk and sour cream--cook/stir until boiling. Turn heat back to simmer--simmer for 5 minutes. Add 1 1/2 cups of the shredded cheese--cook/simmer until melted and smooth. Drain the macaroni but DO NOT RINSE. In a bowl add drained macaroni and cheese sauce--stir to mix. Dump the whole mixture into a greased 2 qt. casserole dish. Sprinkle the rest of the shredded cheese over the top. Bake at 350 degrees for 20-30 minutes or until hot. Let it rest slightly before serving.

#3673 - Sweet Bacon Crackers

(by Shirley McNevich)

36 Keebler club crackers
12 slices lean bacon
Domino's dark brown OR light brown sugar

Preheat oven to 250/275 degrees. Line two jelly roll pans (cookie sheets with a lip on all sides) with foil. Arrange the 36 club crackers on the foil. Cut each slice of raw bacon into three equal pieces. Repeat with all bacon. Cover each club cracker with one bacon piece each. Sprinkle one piece of bacon with one level teaspoonful of brown sugar. Repeat with all bacon pieces. Bake at 250/275 degrees 45-55 minutes or until bacon is browned and sugar has turned into a glaze. Remove from oven and place them one at a time on paper towels to drain. You can serve them warm, serve them after cooling to room temperature or, for best flavor, eat them the next day.

#3672 - Almond Bark Crackers

(by Shirley McNevich)

1 sleeve original flavor Ritz crackers
Jif smooth peanut butter
8oz. white chocolate almond bark (broken into small pieces)

Spread peanut butter on half of the Ritz crackers, then place another Ritz cracker on top of each to make sandwiches. In a microwave safe bowl add the almond bark--microwave on high in 30 second increments until melted and smooth. Dip each sandwich into the melted chocolate and place on wax paper. Repeat with all sandwiches. Cool completely. Optional--right after you place each sandwich on the wax paper, decorate the tops with colored sugar, candy sprinkles, etc.

#3671 - Granola Pieces

(by Shirley Ross - friend)

2 cups Quaker old fashioned oats
1/3 cup sliced almonds
1/3 cup chopped peanuts
1/3 cup chopped pecans
1 cup Baker's angelflake coconut
1/2 cup toasted wheat germ
3 TBSP butter
2/3 cup honey
1/4 cup Domino's dark brown sugar (packed)
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped dried cranberries

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spray it with Pam. In a bowl add oats, sliced almonds, chopped peanuts, chopped pecans and coconut--stir to mix. Grease a separate cookie sheet with Pam and spread the oat mixture evenly on the sheet. Bake at 350 degrees for 10-12 minutes, stirring occasionally, until lightly browned. Pour the oat mixture into a bowl and add the toasted wheat germ--stir to mix. Reduce oven temperature to 300 degrees. In a saucepan add honey, butter, dark brown sugar, vanilla and salt--cook/stir over medium heat until boiling. Once boiling, cook/stir for 1 more minute. Remove from heat--pour the hot mixture over the oat mixture. Add the chopped dates, chopped dried apricots and chopped dried cranberries--stir well. Spread the mixture evenly over the parchment paper covered cookie sheet. Bake at 300 degrees for 25 minutes or until light golden brown. Remove from oven--use a spatula to flatten the whole top slightly. Cool completely, then break the mixture into pieces.

#3670 - Ritz Ice Cream Squares

(by Shirley McNevich)

2 sleeves original flavor Ritz crackers + extra for sprinkling
1/2 cup butter (melted)
1 pint good quality vanilla ice cream
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)

Crush the Ritz crackers. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Press the mixture into the bottom of a metal 9 x 13 cake pan. Bake at 350 degrees 6-8 minutes, then cool completely. Sit the ice cream container on the counter so the ice cream thaws a bit, then prepare both boxes of vanilla pudding (according to box directions) in a mixer. Once pudding is ready, leave pudding in mixer on low speed and start adding scoops of the softened ice cream until the whole pint has been added and mixture is smooth. Remove from mixer--add Cool Whip--stir to mix. Spread the mixture over the cooled crust. Crush a few extra Ritz crackers and sprinkle over the top. Refrigerate until cold. Note: you can use any combination of pudding flavor and ice cream flavor that you wish. If you want firmer squares, you can freeze it for a few hours but you will need to let it soften up a bit before cutting.

#3669 - BLT Burritos

(by Shirley McNevich)

1 cup mayo
1 fresh tomato (peeled and chopped)
8 flour tortillas
iceberg lettuce (chopped)
red onion (sliced)
16 slices of bacon (fried and crumbled)
salt
fresh ground black pepper

In a bowl add mayo and the chopped tomatoes--stir to mix. Spread the 8 flour tortillas evenly with the tomato mixture. Spread chopped lettuce over the tomato mixture. Spread sliced onions over the lettuce. Sprinkle the crumbled bacon over the onions. Add salt and pepper to your taste. Roll them up like a burrito (securing with a toothpick if necessary). Serve immediately.

#3668 - Waffle Fries and Bacon Dip

(by Shirley McNevich)

1 bag frozen waffle cut french fries
3-4 slices bacon (cooked and crumbled; more if you wish)
1 - 16oz. Breakstone's sour cream
1/4 cup fresh chopped chives (less if you wish)
a few dashes of hot sauce (optional)

In a bowl add crumbled bacon, sour cream, chopped chives and hot sauce--stir well to mix. Pour the mixture into a dip serving bowl, then cover and refrigerate overnight. The next day bake the waffle fries according to bag directions. While the fries are baking, remove the bacon dip from the refrigerator and set it on your counter to warm slightly. Serve the hot fries with the bacon dip.

#3667 - Ham and Onion Sprouts

(by Shirley McNevich)

6oz. country ham (cubed)
5 TBSP olive oil
2 lbs. fresh Brussels sprouts (washed, trimmed and halved)
2 tsp. salt
2 lbs. yellow onions (sliced)
1/4 cup honey (optional)
1/2 tsp. fresh ground black pepper
1/4 tsp. ground red pepper
shredded mozzarella cheese

In a skillet over medium heat add 3 TBSP olive oil and the cubed ham--cook/stir until crispy. Remove ham cubes to paper towels to drain but leave the drippings in the skillet. Add halved Brussels sprouts and 1 tsp. salt to the drippings--cook/stir over medium heat until Brussels sprouts are almost tender, then remove from heat. In a separate skillet add 2 TBSP olive oil and the sliced onions--cook/stir over medium heat until onions are brown and soft. Add honey, black pepper, red pepper and 1 tsp. salt to the onions--stir to mix. Add Brussels sprouts and ham--cook/stir until the whole thing is hot and mixed. Pour the whole mixture into a greased casserole dish. Sprinkle shredded mozzarella cheese all over the top. Bake at 350 degrees until cheese melts and mixture is hot.

#3666 - Ritz Ice Cream Sandwiches

(by Shirley McNevich)

1 1/2 cups Nestle's MILK chocolate chips
24 Ritz crackers (original flavor)
1 cup Jif creamy peanut butter
good quality vanilla ice cream

In a microwave safe bowl add the milk chocolate chips--microwave on high in 20 second increments, stirring in between, until melted and smooth. Place a piece of wax paper on a cookie sheet. One at a time dip the flat sides of all the Ritz crackers into the melted chocolate, then place them on the wax paper (chocolate side up). Place the tray in the freezer for 10 minutes. Remove from freezer and spread a thin layer of peanut butter over just 12 of the chocolate coated crackers. Place them back in the freezer for 10 more minutes. Place a heaping spoonful of vanilla ice cream on top of the crackers that have the peanut butter, then place the remaining crackers (chocolate side down) on top of the ice cream covered crackers and press gently to create the sandwich. Place the tray in the freezer for 30 minutes and they are ready to eat. IF there are any leftovers, you can wrap them each in Saran wrap and keep them frozen.

#3665 - Crispy Peanut Butter Treats

(by Shirley McNevich)

1/3 cup Domino's dark brown sugar (packed)
1/4 cup Jif creamy peanut butter
1/4 cup honey
4 TBSP softened butter
2 cups Quaker quick oats
2/3 cups Rice Krispies cereal
3/4 cup Reese's peanut butter baking chips
1 cup Reese's Pieces candies

In a saucepan over medium low heat add the brown sugar, peanut butter, butter and honey--cook/stir until boiling. Once boiling, cook 2-3 minutes longer or until sugar dissolves and mixture is smooth. Remove from heat--add oats and Rice Krispies--stir to coat. Cool the mixture for 5 minutes. Add 1 cup of the peanut butter chips--stir to mix. Line an 8 x 8 cake pan with foil. Press the mixture into the foil lined pan. Spread the other 1/2 cup of peanut butter chips and all of the Reese's pieces evenly over the top. Use the bottom of a heavy drinking glass (or the back side of a large spoon) to press down the mixture all over the top so the candy gets pressed into the bottom mixture. Cool completely, then cut into squares or bars.

#3664 - Reese's Oatmeal Bars

(by Shirley McNevich)

1 1/2 sticks softened butter
2 cups Domino's dark brown sugar (packed)
1/2 cup Jif creamy peanut butter
2 eggs
1 TBSP vanilla
2 cups flour
1 cup Quaker quick oats
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup Reese's peanut butter baking chips
2 cups Reese's minis candies

In a mixer add butter and brown sugar--beat. Add peanut butter--beat. Add eggs and vanilla--beat. In a bowl add flour, oats and baking powder--stir to mix. Slowly add flour mixture to peanut butter mixture--beat. Remove bowl from mixer--add the peanut butter chips--stir to mix. Spread 2/3 of the dough into a greased 9 x 13 cake pan. Spread the Reese's minis evenly over the top of the dough. Drop the remaining dough by spoonfuls over the top (it won't cover the whole top). Bake at 350 degrees 25-30 minutes. Cool completely. Cut into bars or squares.

#3663 - Rolo Pretzels

(by Shirley McNevich)

1 bag salted mini pretzels (normal pretzel shape)
1 bag Rolo candies (unwrapped)
1 bag pecan halves

Preheat oven to 350 degrees. Place parchment paper on cookie sheets. To test the baking time, place ONE pretzel on the parchment paper and place one unwrapped Rolo candy on top of the pretzel. Bake at 350 degrees 3-4 minutes or until Rolo is softened (but not melted). Remove from oven--place a pecan half onto the softened Rolo and press down slightly. Cool completely. Repeat with more pretzels, Rolos and pecan halves. Cool completely. Keep leftovers refrigerated.

#3662 - Chocolate Pretzel Hugs

(by Shirley McNevich)

1 bag Hershey's Hugs candies (unwrapped) OR regular Hershey's Kisses (unwrapped)
1 bag waffle shapes salted pretzels
1 bag regular M&M's candies

These are easy to burn, so do ONE first to test the baking time for your oven. Preheat oven to 350 degrees. Place one waffle pretzel on a cookie sheet (salted side up) and place an unwrapped Hug candy in the center of the pretzel. Bake 1-2 minutes (just enough for the Hug to soften). Remove from oven and press an M&M candy into the softened Hug candy. Once you have figured out the cooking time for your oven, you can do about 20 at a time if you are quick in pressing the M&M candies into the softened Hugs. Cool completely. Refrigerate leftovers. If you have trouble with them sticking to your cookie sheets, use parchment paper to line the cookie sheets.