Salted Nut Bars

From Keree A.

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, softened
2 cups salted mixed nuts or peanuts
1 cup butterscotch-flavored chips
1/2 cup light corn syrup
2 tablespoons butter or margarine

1. Heat oven to 350 F. In medium bowl mix flour, brown sugar and salt. Cut in 1/2 cup butter using pastry blender (or puling 2 table knives through ingredients in opposite directions), until evenly mixed.
2. In bottom of ungreased 13x9-inch pan, press dough evenly. Bake 15 minutes; cool slightly.
3. Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan heat remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars cut into 8 rows by 4 rows while warm for easiest cutting.

Rocky Road Squares

From Janice W


2 cups milk chocolate chips
1 can sweet and condensed milk
2 tbls. butter
Melt in microwave on high for 1 minute. Stir. Cook
an additional 30 seconds or until melted. Stir in:
1 tsp. vanilla

Pour over: 10 oz. bag mini marshmallows
                12 oz. salted peanuts

Mix, then put into 8x8 pan.
Refrigerate and cut into squares.

Easy Caramel Corn

From Lauren B.

1 bag of Microwave Popcorn
1 stick of Butter
1/2 cup Brown Sugar
1 cup Mini Marshmallows

Pop popcorn according to package directions. Pour into bowl and remove all the unpopped kernels you can find.
Meanwhile, place remaining ingredients in a bowl and microwave on high for 2 minutes. Stir mixture vigorously. Microwave for 1 minute. Remove from microwave, stir to combine. Pour mixture over popcorn and stir to coat.

Yummy Crescent Rolls

From Carissa C.

¼ C warm water

1 T dry yeast

½ C butter, melted

1 C milk

3 eggs

½ C granulated sugar

¾ t salt

5 C all purpose flour, sifted

Combine water and yeast, and allow to proof for 5 minutes.  Wisk eggs and sugar together.  Melt butter and add cold milk.  Wisk into egg mixture.  Add yeast mixture, sifted flour and salt, and mix into a soft dough.  Cover and place in a warm place to rise for 1 hour.  Cover bowl with lid or plastic wrap, and place in refrigerator over night (up to 2 days).  Remove dough from refrigerator and divide cold dough in half.  Roll ½ dough into a large circle on a floured surface.  Using a pizza cutter, cut dough into 12 pizza-type slices.  Starting at larger end, roll slices into crescents, and place on a greased baking sheet.  Cover and place in a warm place to rise for 1 hour.  Repeat process with second half of dough. Bake at 350 degrees for 15 to 18 minutes.  Butter tops of hot rolls and eat. Recipe makes 24 rolls.

Deviled Eggs

Prep: 15 minutes         Yields 12 servings

6 Hard-boiled or Hard-cooked Eggs
3 tablespoons Mayonnaise, salad dressing or half-and-half
1/2 teaspoon ground mustard
1/8 teaspoons salt
1/8 teaspoons pepper

1. Peel eggs. Cut in half lengthwise. Slip out yolk into small bowl, mash with fork.
2. Stir mayo, mustard, salt, and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Helpful Hints: Very fresh eggs are difficult to peel, so purchase eggs a week earlier so they'll peel easily. Another trick is to peel eggs under cold running water. To prevent eggs from tipping on the serving plate cut a thin slice from the bottom of each egg white half before filling.

Homemade Noodles

From Verda J.

2 eggs

1 cup flour

2 tablespoons milk or cream

1 teaspoon salt (I cook my noodles in salted water instead of putting salt in the dough)

Put all ingredients in a bowl. Stir eggs and milk first with fork then add flour, stir with fork and mix well, and then mix with hands. Make a stiff but workable dough. If the dough is too dry add a little water, if its too sticky add flour. Roll very thin, using plenty of flour. Roll dough up and cut into noodle strips with knife or leave flat and cut with pizza cutter. Noddles may be dried or cooked immediately.

Bran Muffins

From Janice W.

2 cups All Bran Cereal
1 cup granola (I use Quaker Natural Granola)
1 cup boiling water
2 cups low fat buttermilk
1 1/2 cups sugar
2 eggs
1/2 cup shortening
2 1/2 cups flour (I use half whole wheat)
2 1/2 teaspoons baking soda
1/2 teaspoons salt

Pour boiling water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal mixture. Add remaining ingredients and mix until blended. Do not over mix. Batter may be stored in covered container in refrigerator for up to 30 days. Bake some not and save some for later!
Bake in lined or greased muffin tins at 400 degrees for 15 minutes.
Makes 2 dozen.