Puppy Chow

Ingredients:

1 box Crispix (12.3 oz box) cereal
1 stick butter
1 12 oz package chocolate chips
1 c peanut butter
1 lb. powdered sugar

Instructions:

Melt butter first, then add peanut butter.  After mixing, add chocolate chips.  Place cereal into large bowl.   Pour melted mixture over cereal.  Put 1 lb powdered sugar in a large grocery bag.  Pour Crispix mixture into sack and shake to coat.

Store in an air-tight container.

Caramel Corn

Ingredients:

1 1/2 c unpopped corn, popped
1 lb light brown sugar
2 sticks butter
1/2 c white corn syrup
1/2 t salt
1/2 t baking soda

Instructions:

Boil all (but popcorn and baking soda) to a soft ball stage.  Add 1/2 t baking soda and pour over popped corn and nuts.  Roast in 250 degree oven for 1 hour and turn after half an hour.

Vanilla Pudding

Ingredients:

1/3 c sugar
3 T flour
1/4 t salt
1 1/4 c milk
1 beaten egg
1 T butter
1 t vanilla

Instructions:

In saucepan combine the first 3 ingredients, gradually add milk.  Mix well and stir till thickened and boil over medium heat.  Cook and stir 2 minutes more.  Very gradually, stir hot mixture into egg.  Return to pot and cook and stir till just a boil.  Stir in butter and vanilla.  Cover surface with waxed paper and cool.

Yields 1 1/2 c

Fantasy Fudge

Ingredients:

3 c sugar
3/4 c (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 1/2 package Baker's semisweet Baking Chocolate or 1 bag chips
1 jar (7 oz) Marshmallow Creme
1 t vanilla
1 c walnuts or pecans, chopped

Instructions:

Heat sugar, butter, and evaporated milk to full rolling  oil over medium heat, stirring constantly.  Boil at 234 degrees about 4 mins... remove from heat.

Stir in chocolate and marshmallow creme until melted.  Stir in vanilla and nuts.

Spread immediately in greased 9 by 9 inch pan.  Cool at room temperature at least 4 hours.  Cut into squares.  Store in an airtight container.  Makes about 3 lbs.

Note- Make sure it's 234 degrees or else will be gritty.