1 1/4 c flour
1/2 c sugar
1 T baking powder
1/4 tsp salt
2 c all-bran cereal
1 1/4 c fat free milk
1 egg
1/4 c oil

Combine flour, sugar, baking powder, and salt, set aside.

In large bown, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well.

Add flour mixture, stiring only until combined. Portion evenly into 12 2 1/2 inch muffin pan cups coated with with cooking spray.

bake at 400 for about 20 minutes or until golden brown. Serve warm.

1 c butter
1/2 stick butter
12 oz chocolate chips
1 box rice chex (6-8 cups)
powdered sugar

2 c brown sugar
2 sticks butter
1/2 c lite corn syrup
pinch of cream of tartar

Boil 5 minutes
Pour over popcorn
Bake at 275 for 30 minutes. Stir twice.

2 c sugar
1/2 c milk
1 1/3 c peanut butter
1 jar (7 oz) marshmallow creme

In saucepan, bring sugar and milk to a boil, boil 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into buttered 8×8 pan. Chill until set.

Makes 3-4 dozen.

1 box (lb) powdered sugar
2 sticks margarine
1 c peanut butter

Combine.
Microwave 45 seconds on high, stir.
Microwave 45 seconds on high, stir.
Microwave 30 seconds.
Stir in 1 tsp vanilla.
Press into 9×9 pan, and let cool.

Dough:
2 3/4 c flour
1 tsp baking powder
1 tsp salt
3/4 c blue bonnet margarine
1 c sugar
2 eggs
1 tsp vanilla

Icing:
1 egg white
2 c powdered sugar
2 T butter
1/2 tsp vanilla

Cream margarine and sugar til fluffy, add eggs, vanilla, and dry ingredients. Chill dough 24 hours. Roll out and cut with floured cookie cutters. Bake. Do not overbake.

Double recipe makes about 50 cookies.

Icing makes about 50 cookies:
1 stick butter
1 2# bag of confectioners sugar
5 egg whites
vanilla

1 3/4 c flour
1/2 tsp soda
1/2 tsp salt
1/2 c sugar
1/2 c brown sugar
1/2 c butter
1/2 c peanut butter
1 egg
2 T milk
1 tsp vanilla

Bake 375 for 10 minutes.

3/4 c butter-flavored crisco
1 1/4 c firmly backed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c flour
1 tsp salt
3/4 tsp baking soda
1 1/2 c semi-sweet chocolate chips

Heat oven to 375.
Cream crisco, brown sugar, milk and vanilla. Beat egg into mixture.
Combine dry ingredients, mix into the cream mixture until just blended.
Stir in chocolate chips.

Makes about 3 dozen. Do not overbake!

1 1/2 c confectioners sugar
2 tsp hot water
1 envelope choc-o-bake
1 1/2 tsp white syrup
1/2 tsp vanilla
pinch salt

1 c cream or half and half
1 1/2 c ham
1 1/2 c shredded cheese
4 eggs
1/2 tsp salt (we leave out when using ham)
1/2 tsp pepper
1/2 tsp dry mustard (can use regular)

mix together

Place pie crust into a greased pan, pour ingredients in, bake 350. Insert knife in center, if clean quiche is done. Let stand 10 minutes before serving.

You can make this without the crust as well.