S: Mrs. Smith's Class 2009 - 2010
1: Mrs. Smith's Class 2009-2010 | Recipe for Happiness Take two cup fulls of patience, One heart full of love, A dash of laughter, Two hands full of generosity, Mix it all together well, Sprinkle heavily with kindness, And spread over a lifetime.
2: From Radlyn Barnes Kitchen | Radlyn's Favorite Peanut Butter Cookies | 2 tsp. Vanilla 1 c. Peanut Butter; Creamy 3 Eggs 1 c. Butter; Softened | 1 1/4 c. Sugar 1 1/4 c. Dark Brown Sugar 1/4 tsp. Salt 1/2 tsp. Baking Soda 2 c. Flour | Preheat oven to 300 degrees. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter and vanilla. Mix at medium speed until just mixed. (Do not over mix.) Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a criss-cross pattern on top of the cookies. Bake for 8 - 22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.
3: Gingersnaps | 2 1/4 c. All-Purpose Flour 1 tsp. Baking Soda 1 1/2 tsp. Ground Ginger 1 tsp. Ground Cinnamon 1/2 tsp. Ground Cloves Parchment Paper | 1 c. Packed Brown Sugar 1 1/2 Sticks (3/4 c.) Unsalted Butter 1/4 c. Molasses 1 Large Egg 1/4 c. Granulated Sugar | Into a large bowl sift together 1 cup plus 2 Tbsp flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 Tbsp flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days. Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheet and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheet 2 minutes and transfer with a spatula to racks to cool completely.
4: From Ericka Dusek's Kitchen | Toffee Bars 1 c. Butter or Margarine (2 sticks) 1 c. Brown Sugar 1 tsp. Vanilla Thoroughly cream together butter, sugar and vanilla. 2 c. Sifted All-Purpose Flour 1 6oz. (1c.) Semisweet Chocolate Pieces 1 c. Chopped Walnuts Add flour, mix well. Stir in chocolate and walnuts, press mixture into ungreased 15x10 jelly roll pan. Bake at 350 degrees for 25 minutes or until browned. While still warm, cut into bars or squares. Cool before removing from pan. Makes about 5 dozen.
5: Oatmeal Crisps 1 c. Butter or Margarine 1 c. Brown Sugar 1 c. Granulated Sugar Thoroughly cream butter and sugars. 2 Eggs 1 tsp. Vanilla Add eggs and vanilla to sugar, beat well. 1 1/2 c. Sifted All-Purpose Flour 1 tsp. Salt 1 tsp. Soda Add sifted flour, salt and soda to creamed sugars. 3 c. Quick Cooking Rolled Oates 1/2 c. Walnuts Stir in rolled oats and nuts, mix. Form dough in rolls 1 to 1 1/2 inches thick. Wrap in waxed paper or clear plastic. Chill thoroughly. With sharp knife slice cookies about 1/4 inch thick. Bake on ungreased cookie sheet at 350 degrees for 10 minutes or until lightly browned. Makes about 5 dozen.
6: Microwave Peanut Brittle | 1 c. Sugar 1/2 c. Clear Corn Syrup 1 c. Peanuts | 1 tsp. Margarine or Butter 1 tsp. Vanilla 1 tsp. Baking Soda | Stir sugar and corn syrup together and mix well. Microwave for 4 minutes. Take out and stir in peanuts, butter/margarine, vanilla and microwave for 4 minutes. Take out and stir in baking soda. Stir well. Pour onto a well greased cookie sheet. Spread as thin as possible. Cool and break into pieces
7: Grant Green's Kitchen | Microwave Toffee | 1/2 c. Finely Chopped Pecans 1/2 c. Butter or Margarine 1 c. Sugar 1 tsp. Salt | 1/4 c. Water 3/4 c. Semisweet Chocolate Morsels 1/4 c. Finely Chopped Pecans | Sprinkle 1/2 cup pecans in a 9 inch circle on a greased cookie sheet; set aside. Coat the top 2 inches of a 2 1/2 quart glass bowl with butter; place remaining butter in bowl. Add sugar, salt and water; do not stir. Microwave on high for 9-10 minutes or until mixture just begins to turn light brown; pour over pecans. Sprinkle with morsels; let stand 1 minute. Spread morsels over sugar mixture, and sprinkle with 1/4 cup chopped pecans. Chill until firm. Break into bite sized pieces. Yield: 1 pound
8: 1 1/3 c. Margarine 2 c. Brown Sugar 1/3 c. White Corn Syrup 8 c. Oatmeal 2 tsp. Vanilla 1/2 c. Peanut Butter | Baby Ruth Bars | Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 inch cake pan. Bake 350 degrees for about 15 minutes. Topping: 6 oz. pkg. Chocolate Chips 1/2 6 oz. pkg. Butterscotch Chips 2/3 c. Peanut Butter 1 c. Chopped Nuts/Peanuts Melt together and spread on top. Cut into bars when cool. | Travis Harris' Kitchen
9: Oatmeal Raisin Cookies | 1 c. (2 sticks) Butter, Softened 1 c. Firmly Packed Brown Sugar 1/2 c. Granulated Sugar 2 Eggs 1 tsp. Vanilla Extract 1 1/2 c. All-Purpose Flour | 1 tsp. Baking Soda 1 tsp. Cinnamon 1/2 tsp. Salt (optional) 3 c. Old Fashioned (or quick) Quaker Oats 1 c. Raisins | Preheat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 10- 14 minutes, or until golden brown. Cool 1 minute on cookie sheet, then transfer to wire rack. Makes about 3 dozen cookies.
10: From Savannah Hartwell's Kitchen | Cinnamon Stars | Preheat oven to 300 degrees. Sift: 2 c. Confectioners Sugar Whip until stiff but not dry: 5 Egg Whites, 1/8 tsp. Salt. Add the sugar gradually, continuing to whip. Add: 2 tsp. Cinnamon, 1 tsp. Grated Lemon Rind. Whip constantly. Reserve one third of the mixture, fold into the remainder: 1 lb. ground unblanched almonds. Dust a board or pastry canvas lightly with confectioners sugar. Pat the dough to the thickness of 1/3 in.; it's too delicate to roll. Cut the cakes with a star or other cutter, or simply mold them into small mounds. Glaze th tops with the reserved mixture. Bake on greased cookie sheet about 20 minutes. Makes about 45 1 1/2 in. stars.
11: Preheat oven to 350 degrees. 2 3/4 c. Packed Brown Sugar Beat until light: 6 Eggs. Add the sugar gradually, beating until well blended. Grate and add: 4 oz. Unsweetened Chocolate. Combine and sift: 3 c. All-Purpose Flour, 1 Tbsp. Cinnamon, 1 1/2 tsp. Cloves, 1/2 tsp. All Spice, 1 tsp. Baking Soda, 1 tsp. Salt. Add the sifted ingredients to the egg mixture, alternately with: 1/2 c. Honey. Chop and add in all: 2 1/2 c. Mixed Citron, Candied Lemon, Orange, Nuts (preferably blanched almonds) and Pineapple. Spread the dough with a spatula into two 9x13 in. greased pans. Bake about 20 minutes. Makes about 108 bars, 1 to 2 in. thick. | Christmas Chocolate Bars Cockaigne | Lemon Glaze | Enough glaze to cover 8x8 in. cakes. This glaze needs no heating, but is spread directly on warm cakes or Christmas cookies. Mix 1 1/4 c. Confectioners Sugar with 1/4 c. Lemon, Orange or Lime Juice. Add 1 tsp. Vanilla. Mix until smooth.
12: Jessica Josefberg's Italian Kitchen | Italian Cheese Cookies | Preheat oven to 350. Mix all ingredients until dough holds together in a ball. Drop by teaspoon onto cookie sheet. Bake 10 minutes until bottoms are golden. Let cool for 1-2 minutes before transferring to wire racks. In a small saucepan, stir milk into powdered sugar until it creates a thin glaze. Spread over cookies, one at a time, and quickly follow glaze with sprinkles. Makes approximately 2-3 dozen. | 1/3 C. butter, softened 1 C. sugar 1- 15 oz. container of low fat ricotta cheese | 2 t. vanilla extract 1/2 t. salt 1/2 t. baking soda 2 C. flour | For the glaze: 1/2 c. powdered sugar Milk Sprinkles
13: Preheat oven to 350. Lightly spray large cookie sheet. In a small bowl, beat together egg whites, oil, vanilla and coffee. In a separate larger bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape into two 12” x 1” logs. Place both on cookie sheet and flatten slightly. Bake 30 minutes. After cooling for 10 minutes, transfer to a cutting board and slice logs diagonally into “ thick biscotti. Arrange, cut side up, on cookie sheet and bake an additional 20 minutes. Cool on wire rack before storing in air-tight jar. Makes approximately 4 dozen. | Crunchy Chocolate Biscotti | 3 egg whites 1/3 c. Canola Oil 1 tsp. Vanilla Extract (may substitute or add almond extract) 1 2/3 c. Flour 3/4 c. Sugar (turbinado sugar adds a richer flavor) 1/2 c. Unsweetened Cocoa | 1 tsp. Baking Powder 1/2 tsp. Baking Soda 1/4 tsp. Salt 1/3 c. Chopped Toasted Hazelnuts or Almonds 1/3 c. Dried Tart Cherries or Cranberries 2 Tbsp. Strong Brewed Coffee** (**optional)
14: Valentina’s European Madeleines | Preheat oven to 375 degrees. In a large bowl, mix eggs and sugar until frothy. Add the cooled melted butter, blending well. Add the flour, baking powder, lemon zest, and vanilla extract until blended. Cover and let rest for 1 hour. Butter and flour a muffin mold, or use a silicone mold. Mix the batter for a moment to remix, then spoon the batter lightly into the mold, filling three-quarters full. Bake until the cakes have risen and are golden, 10-11 minutes. If the madeleines start to brown before the crown has risen, open the oven door slightly and continue to bake until they have risen fully. As soon as the madeleines are done, let cool slightly, then carefully remove them from the mold & cool completely on a wire rack. Makes about 6 madeleines. | 2 Large Eggs 1/2 c. Sugar 5 Tbsp. Unsalted Butter, Melted & Cooled Slightly 3/4 c. All-Purpose Flour | 1 tsp. Baking Powder Grated Zest of 1/2 Lemon 1/4 tsp. Vanilla Extract | From the Kitchen of Valentina Sierra
15: Preheat oven to 375 degrees. Mix sugars, peanut butter, shortening, butter, and egg. Stir in remaining ingredients. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9-10 minutes. Let cool 2 minutes, then transfer to wire rack to cool completely. 85 calories per cookie. Makes about 3 dozen cookies. | Valentina’s Peanut Butter Cookies | 1/2 c. Granulated Sugar 1/2 c. Packed Brown Sugar 1/2 c. Peanut Butter 1/4 c. Shortening 1/4 c. Butter, Softened | 1 Egg 1 1/4 c. All-Purpose Flour 3/4 tsp. Baking Soda 1/2 tsp. Baking Powder 1/4 tsp. Salt
16: 4. Spray cookie sheet with oil and place dough on cookie sheet using an ice cream scoop for measuring. Make a total of 4 cookies per baking batch. | Papa’s Texas Cow Chip Cookies | From the kitchen of Brendan Luke’s Papa- Johnny Carroll | 1. Blend the following ingredients: 2 c. Melted Margarine 2 c. Granulated Sugar 2 c. Brown Sugar 2 tsp. Vanilla Extract 4 Eggs | 2. In a separate bowl sift: 4 c. Flour 1 tsp. Salt 2 tsp. Baking Powder 2 tsp. Baking Soda Add dry ingredients to wet and beat with blender until incorporated. | 3. Mix in by hand: 2 c. Oatmeal 2 c. Cornflakes (Slightly Crushed) 1 c. Coconut 1 Large Package of Chocolate Chips or Chocolate Chunks 1 c. Chopped Pecans 1 c. M&M Candies | Bake: 10-15 minutes at 350 degrees. Allow to cool before removing.
17: Cream together: sugar, shortening and eggs. Add applesauce and mix well. Next add flour, baking soda, baking powder, cloves, cinnamon and salt. Mix in by hand: raisins and pecans. Drop by teaspoon onto oiled cookie sheet. Bake at 350 degrees for 10-12 minutes. Will be a soft, moist cookie when cooled. | Apple Sauce Cookies | From the kitchen of Brendan Luke’s Great- Grandmother Katie Jones Carroll | 1 c. Sugar 1/2 c. Vegetable Shortening 1 Egg 1 1/2 c. Unsweetened Applesauce 2 1/4 c. Flour 1 tsp. Baking Soda | 1 tsp. Baking Powder 1/2 tsp. Ground Cloves 1 tsp. Cinnamon 1/2 tsp. Salt 1 c. Raisins (Golden or Black) 1/2 c. Nuts (Pecans or Walnuts work best)
18: Valentina, Radlyn & Audrey | David, Reed & Travis | Brendan & Michael
19: Jessica J, Savannah & Sage | Ericka, Jessie R & Sadie Len | Collin & Grant
20: French Meringues Authentic French Meringues from a patisserie in France 4 Egg Whites 2 1/4 c. Confectioners' Sugar Preheat oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet. In a glass or metal bowl, whip egg whites until foamy, using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature. 36 Servings
21: Spring Lime Tea Cookies These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day. 2 tsp. Lime Juice1 3/4 c. All-Purpose Flour 1/3 c. Milk 1tsp. Baking Powder 1/2 c. Butter, Softened 1/4 tsp. Baking Soda 3/4 c. White Sugar 2 Tbsp. Lime Juice 1 Egg 1/4 c. white sugar 2 tsp. Lime Zest Preheat oven to 350 degrees F (175 degrees C). Combine the 2 tsp. of lime juice with the milk, let stand for 5 minutes. In a large bowl, cream together the butter and 3/4 c. sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies. 24 Servings | From the Kitchen of David Muniz
22: 1 c. Soft Butter 1/2 tsp. Salt 1/2 c. Powdered Sugar 1 tsp. Vanilla 2 c. Sifted Flour 1 c. Chopped Walnuts Mix butter and sugar until creamy. Add salt, vanilla, flour and nuts. Mix in wax paper and chill until easy to handle. Make small balls. Place on ungreased cookie sheet. Bake until light brown at 350 degrees for 12-15 minutes. While warm, roll 2 times in powdered sugar. | From Sage Phillips' Kitchen | Butter Balls
23: 3/4 c. (1 1/2 Sticks) Parkay Spread Sticks 1 c. Granulated Sugar 1 c. Firmly Packed Brown Sugar 1/2 c. Peanut Butter 2 Eggs | Peanut Butter and Chocolate Chip Cookies | Preheat oven to 350 degrees. Beat Parkay spread sticks, sugars and peanut butter in a large bowl with mixer on medium speed until light and fluffy. Blend in the eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Drop by round tablespoons onto ungreased cookie sheets. Bake 10-14 minutes or until lightly browned. Cool 2 minutes. Remove from cookie sheets to cool on wire racks. Makes approximately 4 dozen. | 2 tsp. Vanilla 2 1/2 c. Flour 1 tsp. Baking Soda 1/2 tsp. Salt 1 pkg. (11.5 oz.) Baker's Milk Chocolate Chips
24: From the Kitchen of Jessie Roberts | Seven Layer Magic Cookie Bars | 1 1/2 c. Graham Cracker Crumbs 1/2 c. Butter or Margarine, Melted 1 (14 oz.) Can Sweetened Condensed Milk | 1 c. Semi-Sweet Chocolate Chips 1 c. Butterscotch-Flavored Chips 1 1/3 c. Flaked Coconut 1 c. Chopped Nuts | Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature. Makes 24 Servings
25: Easy Lemon Cookies | 1 (18.25 oz) Package Lemon Cake Mix 2 Eggs 1/3 c. Vegetable Oil 1 tsp. Lemon Extract 1/3 c. Confectioners' Sugar for Decoration Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they are lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. Makes 36 Servings
26: Graham Cracker Cookies | 22 Whole Graham Crackers 2 Cans of Condensed Milk 1 Bag of Chocolate Chips Crush the graham crackers with your hands, add chocolate chips and condensed milk. Mix together and place in a sprayed 9 by 13 inch pan and bake at 350 degrees until lightly browned on top. | From Sadie Len Sallas' Kitchen
27: COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs, one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. | Chocolate Chip Cookies | 2 1/4 c. All-Purpose Flour 1 tsp. Baking Soda 1 tsp. Salt 1 c. (2 Sticks, 1/2 lb.) Butter, Softened 3/4 c. Granulated (white) Sugar | 3/4 c. Packed Brown Sugar 1 tsp. Vanilla Extract 2 Eggs 2 c. (12 oz. pkg.) Chocolate Chips 1 c. Chopped Nuts
28: Gran's Sugar Cookies 3 c. Sugar 2 c. Shortening 6tsp. Baking Powder 1 tsp. Salt 3 Eggs 3/4 c. Milk 2 tsp. Vanilla Flour (12-13 cups) to make a stiff dough. Roll 1/4 inch thick - cut in desired shape. Bake in 375 degree F oven. | Collin & Reed Strittmatter's Kitchen
29: 1 c. Oats (Quick or Old Fashioned) 1 1/2 c. flour 4 Tbsp. Sugar 1 Tbsp. Brown Sugar 1/2 tsp. Salt 1 Tbsp. Baking Powder | Maple Scones | 5 Tbsp. Maple Syrup 2 1/2 Tbsp Cold Butter (Small Pieces) 1 Large Egg 1/2 c. Half & Half or Cream 1 1/2 tsp. Maple Extract 1 c. Chopped Pecans | Preheat oven to 425 degrees. Finely grind oats in food processor. Mix: flour, oats, sugars, salt and baking powder. Add maple syrup and butter. In a small bowl beat egg with cream and maple exract. Pour egg mixture into flour and mix well. Add pecans and barely mix. Place dough on floured surface, knead and put into 8-10 inch circle and cut 8 wedges. Spray baking sheet with spray and bake 13-15 minutes. Glaze 2 c. Powdered Sugar 4 Tbsp. Good Maple Syrup 5 tsp. Half & Half 1 tsp. Vanilla Extract
30: Grandma Dot's Pecan Cookies 1 c. Butter 2 c. Flour 1 c. Sugar 1/4 tsp. Salt 2 Egg Yolks 2 Egg Whites 1 tsp. Vanilla 2 Cups Finely Chopped Pecans Cream together first 4 ingredients. Add next 2 ingredients and chill. Roll dough (about 1 tsp.) into balls. Dip in 2 egg whites, slightly beaten and roll in 2 cups finely chopped nuts. Place on cookie sheet and finger each one in center. Bake at 350 degrees for 10 - 12 minutes. Icing 1/3 c. Soft Butter 3 c. Sifted Confection Sugar 1 1/2 tsp. Vanilla 3tsp Milk Cake coloring may be added | From the Kitchen of Audrey Tull's Great-Grandma Dottie Wheeler
31: Grandma Dot's Christmas Fudge | 3 c. Sugar 3/4 c. Butter 2/3 c. (6oz.) Can Evaporated Milk 2 (6oz.) Pkgs Semi-Sweet Chocolate Pieces 1 Jar (7 oz.) Kraft's Marshmallow Creme 1 c. Chopped Nuts 1 tsp. Vanilla Combine sugar, butter and milk, bring to a boil. Stir 5 minutes over med. heat to soft ball stage (test soft ball stage by dropping a drop in a dish of cold water. You will know by touching it.) Remove from heat, stir in chocolate pieces. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into a greased 13x9 inch pan - cool. Cut into squares.
32: Michael Villa's Kitchen | Coconut Bar Cookies | 2 c. Graham Cracker Crumbs 1/2 c. Butter, Melted 1/4 c. Sugar 2 c. Flaked Coconut 1 can (14 oz.) Sweetened Condensed Milk 1/2 c. Chopped Pecans | Optional Topping: 1 (7 oz.) Plain Chocolate Candy Bar 2 Tbsp. Creamy Peanut Butter | Combine the crumbs, butter, and sugar. Press into a greased or nonstick 13x9 inch baking pan. Bake at 350 degrees for 10 min. Meanwhile, in a bowl, combine the coconut, milk, and pecans; spread over the crust. Bake at 350 degrees for 15 minutes. Cool pan on a wire rack. Optional chocolate & peanut butter topping: In a small saucepan, melt candy bar & peanut butter over low heat; spread over cooled cookie mixture. Let stand until frosting is set. Cut into bars. Note: Reduced fat or generic peanut butter brands are not recommended for this recipe. Yield: About 3 dozen cookies.
33: Melt Butter in a large mixing bowl. Add rest of ingredients (except chocolate and wax) to butter. Mix with hands. It will take a few minutes to get everything mixed together. Roll mixture into ping pong sized (about 1 1/2 in.) balls and place on baking sheet covered with wax paper. There will be enough mixture to cover two large baking sheets. Chill at least 1 hour. Place chocolate chips and paraffin wax into a small pan and melt on low-medium heat. Once melted, dip each peanut butter ball into chocolate, roll it around and remocve with a small spoon. Give each cookie sheet time to cool. | Peanut Butter Crunch Balls | 3 1/2 c. Rice Crispies 1 lb. Powdered Sugar 2 c. Crunchy Peanut Butter | 1 stick Margarine, Melted 16 oz. Chocolate Chips 1 block of Paraffin Wax
34: Final Directions | Its no secret to be a good cook, Just follow directions in this cookbook. You will bake, stew, boil and fry, Never forget to give it the ol' school try. Prepare the food to everyone's taste, In which case there will be no waste. Your rewards will be ample, Just keep the munchies from stealing a sample. Perfection is the order of the day, 'Cause really, there is no other way. You will sweat, toil and slave, But oh! How nice to hear 'em rave. Then after the sumptuous dessert, Is the time to be alert. Make them obey your wishes, To clear away, wash and dry the dishes. Paul Wheeler