Prep Time:15 min
Start to Finish:15 min
Makes:24 servings (1/2 cup each)

Ingredients
9 cups Rice Chex® cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
2 cups powdered sugar

Preparation
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Nutritional Information
1 Serving: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 135mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 18g); Protein 1g % Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils
*% Daily Values are based on a 2,000 calorie diet.

Ingredients
28 cups peeled and sliced apples

Syrup:
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
10 cups water
3 Tbsp lemon juice (Add to syrup once boiling)

Preparation
Cook syrup until thick and bubbly. Add lemon juice. Fill quart jars tightly with apples and cover with syrup. Seal tightly, leave 1/2 inch head space. Process 20 minutes in boiling water bath, 1 inch water over top of jars.

Ingredients
1 pkg (10 oz) pretzel rods
1 pkg (40 oz) caramels
1 Tbsp evaporated milk
1 1/4 c miniature semisweet chocolate chips
1 cup plus 2 Tbsp butterscotch chips
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts

Preparation
Cut pretzel rods in half with a sharp knife and set aside.
In a large saucepan over low heat, melt caramels with milk.
In a large shallow bowl, combine the chips, toffee bits, and walnuts.
Pour caramel mixture into a glass measuring cup.
Dip the cut end of pretzel piece two-thirds of the way into caramel mixture. (Reheat the caramel in the microwave if it becomes too thick.)
Allow excess caramel to drip off, then roll the pretzels in the chip mixture.
Place on waxed paper until set.
Store in an airtight container.

Ingredients
12 eggs
2 lb. brown sugar
4 cups white sugar
1 Tbl. white corn syrup
8 tsp. baking soda
1 lb. butter or margarine
1 Tbl. vanilla
3 lb. peanut butter
18 cups oatmeal (you'll need 2 containers, 1 large container isn't quite enough)
1 lb. chocolate chips (12 oz bag is ok too)
1 1/2 lb. plain M&M's

Preparation
This makes a huge batch (approximately 16 dozen). You either need a very large bowl or 2 large bowls (only half fits in a stand mixer at a time). Mix ingredients in order given. Drop large tablespoonfuls on an ungreased cookie sheet. You can flatten them with a glass dipped in sugar, but it's not necessary (I usually don't). Bake at 350 degrees for 10 minutes. DO NOT OVER BAKE! These cookies freeze great and the recipe can be halved if you don't want such a large quantity.

Ingredients
7 cups popped popcorn
4 cups Crispix
4 cups apple Jacks cereal
2 cups Salted peanuts
1 cup packed brown sugar
½ cup butter
½ cup light corn syrup
2 tsp. Vanilla extract
½ tsp. Baking soda

Preparation
In a large greased roasting pan, combine popcorn, cereals and peanuts; set aside. In a large saucepan, combine brown sugar, butter and corn syrup; bring to a rolling boil over medium-low heat, stirring constantly. Cook, without stirring, until mixture turns a medium amber color, about 8 min. Remove from heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over cereal mixture; stir until evenly coated. Bake at 250* for 45 min., stirring every 15 min. spread mixture onto waxed paper-lined baking sheets. Cool completely. Store in airtight containers. Makes 5 quarts.

Ingredients
75 club crackers
1 cup Butter
2 cups Graham cracker crumbs
1 cup Firmly packed brown sugar
1/2 cup whole milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semisweet chocolate morsels
1/2 cup Butterscotch-flavored morsels.

Preparation
Line an un-greased 13x9 baking pan with 1 layer of crackers, cutting to fit if necessary; set aside. In large saucepan, melt butter over medium heat. Add cracker crumbs, brown sugar, milk and sugar. Bring to a boil, and boil for 5 minutes., stirring constantly. Remove from heat, and pour half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Pour remaining butter mixture evenly over crackers. Top evenly with remaining crackers. In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hr. Cut into boars. Store in refrigerator.

Ingredients
1 pkg. hotdogs
1 pkg. bacon
½ cup brown sugar, unpacked
1 tsp. Ground mustard

Preparation
Cut bacon & hotdogs into thirds. Wrap 1 piece of bacon around hotdog and skewer with toothpick. Place in 9x13 baking pan. Sprinkle sugar mix over dogs. Bake 350* for 40 min. Place under broiler to caramelize if necessary. Watch carefully!

Ingredients
Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
2 tablespoons light margarine, softened
2 8-ounce packages reduced fat cream cheese, softened
1 14-ounce can Eagle® Brand Fat Free Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons Pillsbury BEST® All Purpose Flour
1 cup Smucker's® Seedless Blackberry Sugar Free Jam OR Smucker's® Strawberry Seedless Sugar Free Jam

Preparation
1. Heat oven to 350°F. Coat a 13x9-inch baking pan with no-stick spray.

2. Mix together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.

3. Beat cream cheese until smooth using and electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.

4. Stir jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.

5. Bake 25-30 minutes or until center is set. Cool to room temperature. Chill.

Ingredients
1 egg
1 Tablespoon sugar
1 1/2 ounce rum
1 cup milk that has been warmed until it is hot but don't let it boil!
freshly grated nutmeg

Preparation
Separate egg but save both parts. Beat egg yolk with sugar and mix until sugar dissolves. Add rum and egg white to a coffee mug and pour in hot milk and then egg yolk/sugar mixture. Whisk until smooth. Sprinkle top with grated nutmeg (not too much as it is strong).

Ingredients
Crisco® Original No-Stick Cooking Spray
1-16 ounce package Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves
3 tablespoons mini semi-sweet chocolate chips

Preparation
Heat oven to 325°F. Coat baking sheet with no-stick cooking spray. Beat together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat for one more minute. Stir in chocolate chips. Drop by rounded tablespoons on prepared baking sheet. Bake for 10-12 minutes or until tops are just lightly browned. Cool for one minute on baking sheet. Place on cooling rack to cool completely.

TIP: Store between sheets of wax paper to keep from sticking together.