Sunday, January 27, 2008

New Recipes- Week Four


The inspiration :o)

Crispy Chocolate Bars

Servings: 32
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch morsels
1/2 cup peanut butter
5 cups Kellogg's Corn Flakes®
1. In 3-quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat until smooth. Remove from heat.

2. Add KELLOGG'S CORN FLAKES cereal. Stir until evenly coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 9 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Store in airtight container.

Yield: 32 bars

****** 32 bars is so far off I can't believe it. We get more like TWELVE.

But they are wonderful and yummy and we loved them!!!

My favorite flavors all mingled into one. Chocolate, peanut butter and butterscotch.


Chicken Spaghetti


I also made Ree's Chicken Spaghetti!

It was wonderful and Emma and I ate it for dinner and lunch for days.

Follow the link to the recipe and much better pictures!
I made mine at night and I had to wait a few days to get a little sunlight.

So my picture is what the Chicken Spaghetti likes like as a left over :o)

Chicken Spaghetti a la Ree

This was a big hit! I will make this one again.....and again....and again.

Happy cooking!

Encourage one another,

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