he peanut butter into the Bugles.
Do not overfill or
hat if you have been using unsalted butter, and/or unsalted
Bring sugar, margarine, and syrup to a boil for 5 minutes. Remove from heat. Add baking soda. Stir. Pour over Bugles in a large bowl sprayed with Pam. (This makes clean up so much easier.) Quickly toss and spread on a 10X15 inch pan, sprayed with Pam. Bake at 250Degrees for 1 hour, stirring every 15 minutes. Pour onto parchment paper, or wax paper sprayed with Pam. Quickly separate pieces. Let cool, and store in a sealed container.
Whip cream cheese until soft, add butter, blend.
Add remaining ingredients and whip till smooth and creamy.
Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
otally break the meat down. (Using grass fed beef it's
Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
Add shallots, then egg and bacon pieces, cooked prawns and heat through.
Add lemon juice (if using prawns) and soy sauce to taste.
Fill Bugles with peanut butter using a knife or pipe in with a pastry bag.
Dip Bugles in melted chocolate and place on waxed paper.
xtract, and milk, if using. Mix on low speed to
In two large bowls combine the pretzels, bugles, cashews and crackers.
Sprinkle with dressing mix using 1/2 in each bowl. Toss gently to combine.
Drizzle with oil, toss until well coated. Store in airtight containers.
Makes a great party snack.
n the refrigerator.
Some recipes call for the dough to
owl.
Cut in shortening using pastry blender or 2 knives
Pour the bugles, pretzels, cereal, crackers, and fritos into a paper grocery sack and mix a little.
In a small bowl, mix the oil, dressing mix, lemon pepper, and dill with a whisk until well blended.
Pour over the snack mix in the paper sack, roll the bag down, and shake well.
Spread snack mix out (on foil or parchment paper or in baking sheets) and let dry for a bit.
Make two recipes of cornbread according to the
ut in butter until crumbly. Using a pastry cutter works well
Melt almond bark; crush Bugles.
Mix nuts and Bugles with almond bark.
Drop by teaspoon on waxed paper.
Put Bugles and pecans in shallow roasting pan. (A disposable 9x13 pan is recommended.) Turn oven to 250 degrees. Put in oven while making sauce. In saucepan, put brown sugar, corn syrup, butter and salt. Stir constantly until boiling. Boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. Pour over Bugles and nuts. Stir to coat. Bake for 1 hour at 250 degrees stirring every 15 minutes. Cool and break apart as soon as it cools just enough to touch. Store in airtight container.
Place ingredients except parsley and Bugles in blender and puree.
Pour into serving bowl and chill.
Garnish with parsley. Serve with Bugles.
Yield:
1 1/2 cups.
Peel onion and chop very fine.
Add rest of ingredients except Bugles or chips.
Blend until creamy.
Serve with Bugles or chips.
May be refrigerated for up to one week.
Melt the almond bark in the microwave, small amounts at a time.
Using a butter knife or teaspoon, fill the wide opening of the snack with almond bark.
Stick an M&M into the almond bark while it is still soft.
Place on waxed paper to cool, store in an airtight container.
I like to use the multi colored candies as it adds a bit more color to a cookie tray rather than just red and green.
I have done them at other holidays using the seasonal colored candies.
If using salt-cod, cut into 4