Recipe Journal
 Snacks
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Ingredients
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12 Choclate graham crackers or plain
6 hersey candy
bars
Marshmallows kraft the (big ones) not minature ones |
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Directions
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Put marshmallows and chocolate bar inside of graham
wafers and wrap in tinfoil.
Place on top of fire and let it melt
together nicely.
I put 2 marshmallows between the graham crackers..Yum!
Even the cinnamon gramham cracker are good with it ... YUM!
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Ingredients
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2 cups brown sugar 1/4 tsp. cream of tartar
1/2 cup
light karo syrup 6 cup popped corn
2 sticks butter
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Directions
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Boil the first 4 ingredients for 5 minutes.Stir well.
pour over
popcorn.You can use a large roasster pan or 2 foil-lined or
Teflon-coated cake pans Bake in over at 250, for 1 hour, stirring every 15 minutes.
cool and eat
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Introduction
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| Taste Of The Ozarks |
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Ingredients
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1 cup of sugar
1 teaspoon vinalla
1 cup of any
kind of peanutbutter
1 egg
Preheat oven to 350' |
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Directions
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put on ungreased cookie sheet (walnut sized balls)
Mash down with fork
bake for 8-10 min
cool for 5 min
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| OREO® Caramel Dipped Apples |
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Ingredients
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6 wooden pop sticks
6 large apples, washed,
well dried
1-1/2 pkg. (14 oz. each) KRAFT Caramels (about 75), unwrapped
3 Tbsp. water
24 OREO Chocolate Sandwich Cookies, coarsely
chopped (about 2-1/2 cups)
1 pkg. (6 squares) BAKER'S Premium White
Baking Chocolate
2 tsp. oil
4 drops yellow food coloring
(optional)
1 drop red food coloring (optional)
6 stick hard
candy (optional) |
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Directions
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INSERT pop stick into stem end of each apple; set
aside.
PLACE caramels and water in large saucepan; cook over medium-low
heat until caramels are melted, stirring frequently.
DIP apples into
melted caramel, spooning caramel over apples to coat. Roll in chopped cookies,
pressing cookies gently into caramel. Place on wax-paper-lined cookie sheet; let
stand 25 minutes or until caramel is set.
PLACE white chocolate and oil
in medium saucepan; cook over low heat until melted, stirring frequently.
REMOVE from heat. Stir in yellow and red food colorings to tint orange.
Cool 15 minutes. Drizzle over apples; let stand until firm. Store in
refrigerator up to 2 days. Replace pop sticks with hard candy just before
serving.
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Ingredients
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9 cups popped popcorn
1 cup light corn syrup
1/2 cup sugar
1 pkg. (4-serving size) JELL-O Brand Gelatin, any
flavor
1/2 lb. Peanuts, coarsely chopped |
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Directions
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PLACE popcorn in lightly buttered large bowl.
MIX syrup and sugar in saucepan; bring to boil
Remove from heat. Add gelatin; stir until dissolved. Add peanuts.
POUR over popcorn; mix well.
Cool about 5 minutes. Shape into 2-inch balls.
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Introduction
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NOTE: If you prefer,
crunchy peanut butter may be used instead of smooth |
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Ingredients
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2 Cups. milk
1 Cup. sugar
1 Cup. peanut butter
1
(7 oz.) jar Marshmallow Crème
1 tsp. vanilla extract |
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Directions
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Stir sugar into milk over medium heat until sugar is dissolved,
leave on medium heat without stirring until mixture reaches soft ball stage
(it will start to turn a pale gold color).
Remove from heat;
immediately stir in peanut butter, Marshmallow Crème and vanilla extract, in
that order.
Stir rapidly because mixture will thicken quickly.
When it is completely mixed and thickened, pour out into a buttered 8-inch
square pan.
Refrigerate for 30 minutes, then cut into squares.
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