The recipe (originally from Tipnut, which has lots of other recipes too):
2 cups finely grated Zote soap
1 cup Washing soda
1 cup borax
(You can get all these things in the laundry aisle of your grocery store--or, at least, I was able to!)
Use three tablespoons per load.
2.5 cups of oatmeal
2 teaspoons of vanilla
half cup peanut butter
Mix these three ingredients in a bowl large bowl and set aside.
In a sauce pan add
2 cups of sugar
half a cup of butter ( same as a forth a pound if using a stick of butter)
4 tablespoons of cocoa
half a cup of milk
Place on medium high heat and stir. Bring it to a rolling boil and let it boil for 2 mins. Stirring the whole time. Once the two mins is up mix your hot ingredients with the oatmeal mixture in the bowl and stir. Once everything is mixed well drop on wax paper by teaspoon or tablespoon. OR if you do not have wax paper you can use a baking dish that has been greased. Pour mixture in pan and let set until they cool. Then cut into squares.
| 9 | cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination) |
| 1 | cup semisweet chocolate chips |
| 1/2 | cup peanut butter |
| 1/4 | cup butter or margarine |
| 1 | teaspoon vanilla |
| 1 1/2 | cups powdered sugar |
| Substitution |
| Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor. |
| Special Touch |
| Need clever gift wrapping ideas for this 15-minute recipe? Check out Mix & Mingle with Chex® Party Mix. |
| 1. | Into large bowl, measure cereal; set aside. |
| 2. | In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. |
| 3. | Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. |
| High Altitude (3500-6500 ft): No change. | |
1 (8 oz) tube refrigerated crescent rolls
1/4 C. sugar
1 T. ground cinnamon
8 large marshmallows
1/4 C. butter or margarine
Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallows, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375 for 13-15 minutes. Serve warm.
Melt chips in the microwave, mix in PB if using, add chow mein noodles, stir until coated. Drop on to wax paper or parchment paper and let dry until hardened.
Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan.
Bake at 375° for 10 minutes.
Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.
Ingredients:
1/2 cup honey
1/4 cup sugar
1 tablespoon butter
1/2 teaspoon cinnamon
5 cups hot-air popped popcorn
butter for handling
1. Place air-popped popcorn in a large bowl and set aside.
2. In a 2-quart microwave-safe bowl, combine honey, sugar, cinnamon and 1 tablespoon butter. Cover with plastic wrap and microwave on high or to 275° F for 5-7 minutes.
3. Pour honey mixture over popcorn and stir to coat with a wooden spoon then set aside to cool.
4. After thoroughly washing your hands first, butter your hands then shape popcorn into balls.
Makes 6 popcorn balls.
My Family Recipes © 2008. Template Recipes by Emporium Digital