Soft and Chewy Rice Cereal Treats (Carolyn Adams)

I honestly don't think I have tasted a better Rice Crispy treat.



2 lbs mini marshmallows
1 Cube Margarine (I use Butter)
14 c. Rice Cereal (13.5 oz box)
2 t. pure vanilla or 4 t. imitation vanilla

Pour dry cereal into large buttered mixing bowl. Butter 9x13 cake pan or large cookie sheet (I use a jelly roll cookie sheet). In a 6 quart pan, melt margarine over medium heat, add marshmallows and fold/stir until melted. Remove from heat and add vanilla. Pour over rice cereal, fold/mix until cereal is covered. Put in cake pan or cookie sheet. Press down lightly with buttered or wet fingers.

TIPS:
* Use fresh marshmallows (loose in bag, check the expiration date).
* Use Kellogg's or Albertson's brand rice cereal. (I use whatever kind I have and they still turn out really good).
* Melt margarine and then add marshmallows all at once.
* Melt, don't cook marshmallows and stir/fold marshmallows while melting.
* When marshmallows are mostly melted, remove pan from stove and add vanilla---quickly stir in.
* Pour melted marshmallows over cereal and fold----- cover all cereal.
* Put cereal mixture in 9x13 cake pan or large cookie sheet---- press lightly and quickly with buttered fingers.

Frosted Peanut Butter Bars (Taste of Home)

1/2 cup peanut butter
1/3 cup shortening
1-1/2 cups packed brown sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup butter flavor shortening
4 cups confectioners' sugar
1/3 to 1/2 cup milk

Topping: (I have never put this on before they are yummy without)
1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a mixing bowl, cream peanut butter, shortening and brown sugar, beat in eggs and vanilla. combine the flour, baking powder and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased jelly roll pan. Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners' sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate.

Lemon Bars (Mom)

1/2 cup butter
1 1/2 cup powder sugar
1/2 tsp salt
2 cups flour

Mix all above ingredients and place in a jelly roll pan. bake at 350 for 15-20 minutes

4 eggs lightly beaten
2 cups sugar
1/2 tsp baking powder
1/4 cup flour
1/4 cup lemon juice

Mix these ingredients and pour over cooked crust. Bake at 350 for an additional 20-25 minutes. Sprinkle with powder sugar, cut up and ENJOY!!

Turkey Meatloaf

2 1/2 lbs Ground Turkey
1/3 onion
5 egg whites
1 1/3 cup salsa
1 cup old fashion oats
1 pkg Knorr Vegetable Soup Mix
1/4 tsp pepper

Mix all together and place in two sprayed loaf pans. Spread ketchup over them and bake at 350 for an hour or so.

Ice Cream Cake

4 cups rice crispy
3/4 cup coconut
1 1/2 cup brown sugar
1 1/2 cup butter melted
mix all together, spread half on bottom of 9x13 pan. Scoop and spread softened ice cream on top of bottom layer of rice crispy mixture. Top with remaining rice crispy mixture. Freeze. Serve topped with Raspberry Danish Dessert (follow recipe on box for fruit sauce) and frozen raspberries.

Our FAVORITE Brownies

1 cup sugar
3/4 cup flour
1/4 cup cocoa
½ tsp salt
1/2 cup butter
1 tsp vanilla
2 eggs

Mix all ingredients together, place in an 8x8 pan and bake at 375 for 30 minutes. I ALWAYS double this and place it in a 9x13 pan.

Zucchini Bread

3 eggs
2 cups Sugar
1 Cup Vegetable oil
3 tsp vanilla extract
1 tsp grated lemon peel
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 cups shredded zucchini
1/2 cup chopped nuts

In a large mixing bowl, combine eggs and sugar. Beat in oil, vanilla and lemon peel. Combine the dry ingredients; gradually add to sugar mixture and mix well. Stir in zucchini and nuts. Pour into two greased loaf pans. Bake at 325 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.