KATHY'S BABY RUTH BARS
Add together and bring to boil:
1 1/4 cups light karo syrup
1 1/4 cups sugar
Add:
2 1/2 cups peanut butter, mix thoroughly
In another bowl:
7 1/2 cups corn flakes
Pour peanut butter mixture over corn flakes, mix thoroughly
Pat into buttered jelly-roll sized pan.
Melt 12 oz. chocolate or butterscotch chips (or combination of both)
Smooth over corn flake peanut butter mixture.
Do not refrigerate or it will be impossible to cut.
Enjoy!
KIM'S APPLE DIP
8 oz pkg cream cheese (softened)
1/2 cup brown sugar
1/2 cup butterscotch or caramel topping
1 tsp. vanilla
1/2 cup finely chopped pecans
Mix all ingredients together with mixer. Soak sliced apples in pineapple juice.
JULIE'S WILD RICE SOUP
1/2 to 1 cup uncooked wild rice
1 1/2 cups water
1 pound bacon, cooked and diced
1/4 cup chopped onion
2 cans cream of potato soup - (can substitute combinations of cream of mushroom, cream of celery, cream of chicken or diced potatoes)
1/2 can milk
1/2 can water
1 qt. whole milk
2 1/2 cups Velveeta Cheese, cubed
Combine rice and 1 1/2 cups of water and simmer 45 minutes. Halfway through, drain water and add new 1&1/2 cups water. In crock pot combine soup, milk & water. Add whole milk, bacon, onion, cheese and cooked rice. Cook until heated through.
Options: 1 hour on high and 2-3 on low, or 5-6 hours on low.
JULIE'S CORNMEAL CAKE
2 cups Bisquick
1 cup sugar
1 cup milk
1 cup melted butter
1/4 tsp baking soda
4 Tbls cornmeal
2 eggs
Mix well. Pour into greased 11X14 pan. Bake at 350 for 30 minutes. Be careful not to overbake.
BARBARA'S TACO SALAD
2 heads iceberg lettuce
cucumbers
tomatoes
KENUI DRESSING
1 cup oil
3/4 cup sugar
1/2 cup vinegar
2 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. worcestershire
1 crushed bay leaf (drain later)
1/2 tsp. mustard
minced garlic
Chill dressing. Toss salad with dressing and add smashed bag of Doritos just before serving.
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