Monday, November 19, 2012

Spicy Nuts


Spicy Nuts

1 Egg white
1 ts Cold water
1 cn Pecans
1/2 c Sugar
1/4 ts Salt
1/2 ts Cinnamon

Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon. Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 degrees F for 1 hour. Servings: 12

Classic Spinach Spread


Classic Spinach Spread

1 pk (10.5 oz) Kraft Spreadery Cheese snack with Classic Ranch Flavor
1 pk (10 oz) Chopped spinach thaw
6 sl Bacon, crisply cooked, crumbled
1/3 c Chopped water chestnuts

Mix all ingredients. Refrigerate. Serve with vegetable dippers or crackers. Makes 2 1/4 cups.



Wednesday, November 7, 2012

Peanut Butter Chocolate Rice Krispie Treats


Peanut Butter Chocolate Rice Krispie Treats

2 c Sugar
2 c Corn syrup
18 oz Peanut butter
8 c Rice Krispies
6 oz Butterscotch morsels
6 oz Semi-sweet chocolate chips

Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. 

Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature.