Combine the chocolate chips and peanut butter; melt on low heat.
Pour over the Chex cereal; toss.
Put half of mixture in a plastic bag filled with the powdered sugar.
Repeat with other half.
Spread on cookie sheet.
Flash freeze for 5 minutes.
Store in airtight containers in freezer.
In large bowl, mix cereals, pretzels and pecans. Sprinkle
In large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional
30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir cereal into chocolate-peanut butter mixture, until well coated.
Place powdered sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerator. Makes about 8 cups.
late.
For glaze, combine powdered sugar and milk, using more or
ood-storage plastic bag. Add powdered sugar. Seal bag; shake until well
Melt margarine, peanut butter and chips; remove from heat. Add vanilla.
Pour over chips.
Coat well.
Add powdered sugar in a paper bag or plastic bowl with lid.
Shake until cereal is well coated.
econds).
Meanwhile. place the sugar, eggs, oil and vanilla in
olks until well blended. Add powdered sugar and mix together. Stir in flour
lend. Using electric mixer, beat sugar and butter in large bowl
Melt peanut butter and margarine.
Pour over Chex mix and spread.
Bake at 200\u00b0 for 30 minutes.
Stir occasionally; cool. Add raisins and chips.
Beat shortening and butter until light,gradually add 1 1/2 cups powdered sugar,beating constantly.
Beat in egg,vanilla and almond extract to mix well.
Sift together flour,baking soda,cream of tarter and salt.
Stir in nuts.
Drop by teaspoonfuls 1 inch apart onto ungreased baking sheet.
Bake at 400 for 8-10 minutes.
Remove to cooling racks and while still warm,roll in powdered sugar,when cool roll in powdered sugar again.
Cream powdered sugar, butter, eggs and vanilla.
Sift flour, soda and cream of tartar before stirring in creamed mixture.
Roll out and cut as you wish.
Bake on greased pan at 375 degrees for 7 to 8 minutes.
Mix shortening and 1/2 cup powdered sugar well.
Add flour, vanilla and nuts.
Make into balls.
Bake in 325\u00b0 oven for 25 minutes.
Roll in powdered sugar while hot.
Mix powdered sugar and vanilla.
Stir 1 tablespoon milk or juice 1 teaspoon at a time until of drizzling consistency.
Makes 1/2 cup or enough to drizzle over one 10-inch tube cake.
Mix margarine, egg, vanilla, almond, and powdered sugar.
Beat until creamy.
Slowly stir in sifted flour, baking soda, and cream of tartar.
Cover and put in the refrigerator for atleast 3 hours.
Preheat oven to 375\u00b0.
Get dough into the size of a baseball, flour an area to roll out the dough.
Cut into desired shapes.
Bake until edges are light brown, 7 to 8 minutes.
Cream butter and sugar.
Add other ingredients, except powdered sugar.
Mix thoroughly and form into balls.
Bake at 325\u00b0 for 25 minutes.
Cool until warm and roll twice in powdered sugar.
Dissolve soda in warm water.
Cream shortening and powdered sugar together.
Add remaining ingredients.
Mix all together and roll into balls.
Dip into sugar and flatten with fork.
Bake about 10 minutes at 350\u00b0.
Mix well.
Roll in small balls and press down slightly with a fork that has been dipped in water.
Bake at 350\u00b0 for 10 minutes. While still quite warm, roll in powdered sugar.
In bowl mix butter, powdered sugar and egg yolk.
Beat well. In a separate bowl sift together flour, cinnamon, cloves and salt. Gradually add dry mixture to cream mixture.
Turn mixture out on a floured board and knead until smooth.
Pinch off small amounts at a time and form into flattened balls. Place on lightly greased cookie sheet, about 3/4-inches apart.
Bake at 350\u00b0 for 20 minutes.
Remove and roll immediately in powdered sugar.
In a mixing bowl, combine the powdered sugar and butter or margarine.
Mix thoroughly with a spoon.
Stir in the vanilla and 2 tablespoons milk.
Stir in additional milk, one teaspoon at a time, until icing is smooth and drizzling consistency.