Golden Graham S'mores

3/4 c. corn syrup

3 T. margarine

1 package milk chocolate chips

1 tsp. vanilla

1 box Golden Graham cereal

3 c. miniature marshamallows

Bring syrup, margarine and chocolate chips to a boil. Add vanilla. Add cereal and marshmallows. Mix well. Pour into a 9x13 pan.

Banana Nut Bread

From Kitchenaid book

1/3 c. shortening ( I use butter)

1/2 c. sugar

2 eggs

1 3/4 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. ripe bananas mashed

1/2 c. chopped walnuts or pecans

Cream sugar and butter.

STir in eggs. Sift dry ingredients together. Add Alternately with bananas to sugar mixture. Add Vanilla. Pour into greased loaf pans. Bake @ 350º for 30 minutes or until toothpick comes out clean.

Nestle Chocolate Chip Cookies

2 tsp. water

2 1/2 c. flour

1 tsp. soda

1 tsp. salt

Combine first 4 ingredients.

1 c. butter

2/3 c. brown sugar

2/3 c. white sugar

Cream together. Then add:

1 tsp. vanilla

2 eggs

Add flour mixture to butter mixture. Add:

2 c. chocolate chips

Bake at 375º for 8-10 minutes.

Chicken Vegetable Packets

Chicken Breasts

Fresh Vegetables

Seasoning

Bake in oven wrapped in tin foil in the oven or over the coals.

Chicken Turnovers

Filling: 3 T. chopped onion

3 T. margaine

1 3/4 c. cubed chicken breast

3 T. chicken broth

1/4 t. garlic salt

1/4 t. poultry seasoning

1/4 t. pepper

1 3 oz. package cream cheese

Saute' onion in butter. Add in the rest of the ingredients.

Wrap in pillsbury crescent rolls. Bake at 350º for 20 minutes.

Carmel Popcorn

2 c. brown sugar

1 c. karo syrup

-Bring to boil. Boil for 1 minute.

add:

1 cube butter

-Bring back to a boil. Boil for one minute. Remove from heat.

add:

1 can sweetened condensed milk

-Stir. Add to one large bowl of popcorn.

Lemon Cream Cheese Bars

1	box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3	cup butter or margarine, softened
3	eggs
1	package (8 oz) cream cheese, softened
1	cup powdered sugar
2	teaspoons grated lemon peel
2	tablespoons lemon juice 1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. 2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. 3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.