#1986 - Crunchy Fruit Cookies

(by Shirley McNevich)

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1 cup softened Parkay margarine

2 cups Domino's dark brown sugar (packed)

2 eggs

1 cup Baker's angelflake coconut

1 cup chopped nuts

1/2 cup raisins

4 cups Special K cereal

In a saucepan add raisins--cover them with water, bring water to a boil, cook raisins for 5 minutes, then drain and set aside. In a mixer add Parkay and brown sugar--beat. Add eggs--beat. Add baking powder, baking soda, coconut and chopped nuts--beat. Slowly add flour--beat. Remove bowl from mixer--add raisins and Special K cereal--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Optional--crush the cereal before adding to batter if you wish.

#1408 - Homemade Cereal Bars

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif smooth peanut butter
7 cups Special K cereal
Topping: 1 - 6oz. bag Nestle's semi-sweet OR milk chocolate chips; 1 - 6oz. bag Nestle's butterscotch chips

In a saucepan over medium heat add white sugar and Kayro--stir and bring to a boil. Remove from heat and add peanut butter and cereal--stir until well mixed. Press the cereal mixture into a buttered 9 x 13 cake pan. Melt the chocolate and butterscotch chips according to bag directions, then spread the melted mixture evenly on top of the cereal mixture. Cool completely, then cut into bars or squares.