LAREE'S CRUNCHY MUNCHY

Pop 1/2 cup popping corn and place in the bottom of a large stainless steal bowl, then add:

10 cups cinnamon toast crunch cereal

10 cups Rice Chex

2 cups raw coconut (found at health food stores)

1 1/3 cups pecans

1/13 cups almonds

1 1/3 cups cashews  

(or 2 cups almonds and 2 cups pecans)

2 cups small pretzels broken in half

Mix and set aside

1 1/2 cup butter

1 1/2 cup Karo Syrup

dash of sea salt

2 cups white sugar

Mix together in a sauce pan. Cook and stir over medium heat until mixture comes to a boil.  Continue cooking and stirring for 5-6 more minutes.  Take from the heat and pour over cereal mix, stir until everything is coated. Spread out on parchment paper or 2 or 3 buttered cookie sheets.  Drizzle with melted white chocolate and or dipping chocolate.  When chocolate is set you can package or put in an airtight container.

*See Killian Corn!

LaRee McNeese makes this for a craft show every year, they can't make enough of it, they always run out.  I love it!

Pecan Tassies

Crust:

1 3-oz pkg. cream cheese, softened

1/2 cup butter, softened

1 cup flour

Blend together; chill 1 hour.  Shape into 2 dozen 1-in. balls.  Place in ungreased 1-and-¾-in. mini muffin pan.  Press dough evenly against bottom and sides of muffin cups (using a Tart Tamper).

Filling:

1 egg

¾ cup brown sugar

1 T. melted butter

1 tsp. vanilla

Dash of salt

2/3 cup broken pecans

Beat together all ingredients except the pecans.  Place ½ of the pecans in the pastry-lined pans.  Pour in filling.  Top with remaining pecans.  Bake at 325 for 25 min or until filling is set.  Cool before removing from pans.  (They freeze well.)

Peanut Butter Rice Crispy Treats

Combine in a sauce pan:

1 cup sugar
1 cup Karo syrup

Bring to a boil and add:

1 cup peanut butter

stir in

6 cups Rice Krispies

Pun in a 9 x 13 pan and frost with melted chocolate chips or Hershey Bars