Hot Cocoa Mix

contributed by Deb Curtis Reno

11 c. dry milk

4 c. powdered sugar

2 1/2 c. Nesquick

1 1/2 c. Cremora (plain or flavored…your choice…I use the cheapest store brand I can find.)

Combine in a big paper grocery sack.  Shake. (outside…sometimes they leak a little)

To make a cup of cocoa:  1 c. hot water & 1/2 c. mix.


Peppermint Rice Krispie Treats

contributed by Deb Curtis Reno

1/4 c. butter

5 1/2 c. marshmallows (I think I used about a cup more…for extra-gooey yum.)

1/3 c. finely crushed candy canes (plus more for garnish)

5 1/2 c. rice krispies

Melt butter.  Add marshmallows. When they’re almost totally melted smooth, add the crushed candy canes and stir.  Add rice krispies and combine thoroughly.  Turn out into a greased 9″x13″ pan.  Press into pan with buttered fingers or a buttered piece of waxed paper.  Sprinkle with more crushed candy canes.  Eat one and then take the rest to the neighbors, if you value your waistline.

Easy, Creamy Chocolate Fudge

contributed by Beth Bruce

3 cups semi-sweet chocolate chips

1 14 oz. can sweetened condensed milk

1/4 cup butter

Microwave all together until melted, takes about 4 minutes, stirring every minute or so

Pour into a greased 8×8 pan, refrigerate until set

Cut into squares and enjoy!

(makes about 36 squares)

Mock Toffee Bars

contributed by Laurel Turner


Saltine crackers

1 cup brown sugar

Pecan pieces

1/2 cup butter

12 oz. chocolate chips

Line cookie sheet with foil; butter heavily.

Place crackers side by side to cover cookie sheet, salted side up.

Combine butter and brown sugar and cook until it boils and bubbles (3-4 minutes).

Pour over crackers; bake 7 minutes at 375 degrees.

Remove from oven and sprinkle with chocolate chips. Spread chocolate with spatula. Sprinkle with nuts and press into chocolate with spatula.

When cool; break into pieces and enjoy!

Kid Friendly Rating (1-10): 9

Recipe Difficulty (1 – 10): 1

Butter Toffee Cookies

contributed by Carrie-Nell Jessop

1 cup sugar

3/4 cup butter, softened

1  Egg

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup toffee bits

extra sugar for sprinkling/rolling


Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in toffee bits. Shape rounded tablespoonfuls of dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 2 1/4-inch circles. (If glass sticks, dip glass in sugar.) Bake for 10 to 12 minutes or until edges are lightly browned. (DO NOT OVERBAKE.) Sprinkle with sugar while warm. Cool completely. *

Carrie-Nell’s notes: I didn’t sprinkle with sugar once they were out of the oven.  There’s already a sort of bland, sweetness to them – which is why I drizzled with melted semi-sweet chocolate and more toffee – to add more bland sweetness with more sugar would have been over-kill, in my opinion.  🙂:)  But the chocolate and toffee made the flavor a lot better.

Grandma Johnson’s Peanut Butter Rice Chex Treats

contributed by Todd Eby

4 to 5 cups of rice chex

1-cup sugar

1-cup white Caro Syrup

1-cup peanut butter

stir together sugars & peanut butter in a medium sauce pan, just bring to a light boil and then remove from heat.

let cool a bit, thethen pour over the rice chex, stirring to coat, then spoon 2″ to 3″ globs onto wax paper.

Peanut Butter Cornflakes

contributed by Laurel Turner

1 C sugar

1 C corn syrup

1 C peanut butter

1/4 C butter

approximately 6 cups cornflakes

melt sugar and corn syrup together in saucepan..bring to a hard boil and boil 1 minute..remove from heat..stir in butter and peanut butter until combined…add the cornflakes..drop by tablespoon onto wax paper to cool. Yum!

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