White Trash

10 oz package mini pretzels

5 cups rice Chex

5 cups Cheerios

2 cups peanuts

1 lb M'n'Ms

2-12 oz packages vanilla baking chips

3 Tbsp vegetable oil

Mix top five ingredients. Microwave last two for two minutes and stir. Pour over mixture. Dump onto wax paper. Break apart when cooled.

(ripped off from lori)

Toffee

Boil 1 cup sugar and 1 cup for butter for 7 minutes. Add chopped almonds and spread on greased cookie sheet. Melt chocolate and spread over.

Toffee and Corn Puffs:

Omit almonds and chocolate. Drizzle over plain or white cheddar Cheetos (corn puffs) and peanuts on a cookie sheet. Break apart when cool.

IMPORTANT NOTE:

recipe can not be doubled

(ripped off from dorothy)

Sugar Cookies

-1/2 cup shorting

-1/2 cup margarine

-2 cup sugar

-2 eggs

-2 tsp vanilla

-1 tsp soda

-1 tsp powder

-1 tsp salt

-1 cup sour cream

-5 1/2 cups flour

Cream shortening, margarine and sugar. Add eggs and vanilla, mix. Add soda, powder and salt. Alternately add sour cream and flour. Mix well; roll out. Bake @ 350 for 8-10 on lightly greased cookie sheet.

(ripped off from cynthia)

Snickers Salad

5 chopped apples

1 small pkg white chocolate pudding

1 small carton cool whip

3 snickers bars, chopped

Mix cool whip and pudding mix until smooth. Add snickers and apples.

(ripped off from lori)

Peppermint Patty Brownies

1 ½ cups softened butter

3 cups sugar

5 eggs

1 Tbsp vanilla

2 cups flour

1 cup cocoa

1 tsp baking powder

1 tsp salt

1 pkg peppermint patties

Cream butter and sugar. Add eggs 1 at a time. Beat in vanilla. Add dry ingredients. Spread 2/3 of mixture into pan. Arrange patties over top. Spread rest of brownie ingredients over patties. Bake at 350 for 40 minutes or more. Cut when cooled.

(ripped off from lori)

Peanut Butter Cup Cookies

½ cup sugar

½ cup packed brown sugar

½ cup crunchy peanut butter

¼ cup shortening

¼ cup butter, softened

1 large egg

1 ½ cups flour

¾ tsp baking soda

½ tsp baking powder

¼ tsp salt

Miniature peanut butter cups

Beat the sugar, brown sugar, peanut butter, shortening, butter and egg. Add in the flour, soda, powder and salt, mix well. Roll into one inch balls and place in a silicone muffin tray. Bake at 350 degrees for 14-16 minutes. As soon as the cookies come out of the oven, press one peanut butter cup into center of each cookie. Let cookies cool for about 5 minutes then gently pop them out of the muffin tray. Let them cool on wax paper for a few hours. Yields 22-24 cookies.

Tips: I prefer the Great Value or Sam's Choice brands of peanut butter cups. I use a silicone muffin tray so that the cookies will come out of it easily. I think that they would come out of a metal one fine, but would have to cool down in it for a long time. I have never tried a metal tray, so the cooking time may be shorter.

(adapted from betty)

Peanut Butter Bars

2 C sugar

2 C light corn syrup

2 ½ C peanut butter

6 C rice crispies

2 tsp vanilla

6 oz chocolate chips

6 oz butterscotch chips

Combine sugar and corn syrup in saucepan. Boil exactly 50 seconds. Remove from heat and add peanut butter and vanilla to sugar mixture and stir until melted. Pour mixture over rice crispies and mix.

Buttered 9x13 pan or 8x8 pan and press rice crispies into pan.

Topping

Melt chips in microwave for 30 second increments, about 3 times, stirring each time, until melted. Spread over rice crispy mixture. Place in fridge for 1 hour or until chocolate sets.

(ripped off from hannah)