Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
Butter a 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in dry milk and drink mix. Remove from heat; fold in raisins and Cheerios.
Butter hands and pat into pan.
Cool and cut into bars.
Makes 1 dozen.
wire rack. Cut into bars. Yields 16 large
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
eek.
FREEZE NOTE: Wrap bars individually in clingfilm or foil
ool completely and cut into bars.
Melt chocolate chips in
ot.
Wait until the bars cool before trying to remove
Cool completely before slicing into bars.
aking dish.
To prepare bars, combine flour, oats, flax meal
Cream sugar and butter; add eggs and vanilla.
Beat well.
Add flour and baking powder.
Stir until blended.
Spread half of the mixture onto an ungreased 15x10 baking pan.
Carefully top with pie filling.
Drop remaining dough on top by teaspoonfuls.
Bake at 350 degrees for 45 minutes or until golden brown.
Do not underbake.
Combine powdered sugar, melted butter and lemon juice and drizzle over warm bars.
ack and then cut into bars.
Preheat oven to 350 degrees F, & grease an 8\" square baking dish.
Whisk together the flour, granola, sugar, baking powder & cinnamon.
Stir in butter, honey, egg & vanilla, & mix well.
Stir in raisins & walnuts, then press mixture into the greased pan.
Bake for 20-25 minutes until lightly browned.
Cool & cut into bars.
Preheat oven to 325 degrees. Grease a 13\"x9\" pan or use a parchment sling.
Combine the oats, baking powder, salt and cinnamon. Make a well in the center.
In another bowl combine eggs, banana, applesauce, milk, maple syrup, brown sugar and vanilla.
Pour the liquid mix into the dry and stir until just combined. Add the dried cranberries.
Place in greased pan and bake for 45 minutes.
Cut into bars and enjoy.
Preheat the oven to 350\u00b0F. Lightly grease a foil-lined 7 x 11 inch baking pan. Bring butter, dates and honey to a boil in a small saucepan on high heat. Reduce the heat to low and simmer for 1 min.
Mix the corn flakes, oats, coconut, apricots, flour and sugar in a large bowl. Add butter mixture; toss to coat well. Press firmly into prepared pan.
Bake for 15-20 mins or until golden. Cool on a wire rack. Cut into bars. Store in an airtight container.
Place croutons in greased 9 x 13-inch metal pan.
Put grated cheese over croutons.
Brown sausage and place on top of cheese. Beat eggs and mix with soup, mustard, milk and mushrooms.
Pour over sausage.
Bake, covered, with foil in 300\u00b0
oven for 1 1/2 hours.
This recipe may be prepared the night before and refrigerated.
Serves 10.
Grease pan.
Melt butter and marshmallows.
Stir constantly. Stir in peanut butter until melted.
Stir in milk and breakfast drink.
Fold in raisins and cereal, stirring until evenly coated. With buttered hands, pat evenly into pan.
Cool; cut into bars.
omes out clean and the bars are not sticky in the
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
Stir in chopped candy bars.
Gently fold in the Cool Whip just until mixed.
Pour into crusts and refrigerate overnight.