Salted Peanut Chews
Base
l package yellow cake mix
1/3 cup margarine or butter, softened
l egg
3 cups miniature marshmallows
Topping:
2/3 cup corn syrup
l (10 oz.) package peanut butter chips
1/4 cup margarine or butter
2 cups rice cereal
2 teaspoons vanilla
2 cup salted peanuts
Heat oven to 350º. Combine cake mix, 1/3 cup margarine and egg at low speed until crumbly. Press in bottom ungreased 13×9 inch pan. Bake at 350º for 12 to 18 minutes or until light golden brown.
Remove pan from oven, immediately sprinkle with marshmallows. Return to oven; bake additional 1 to 2 minutes or until marshmallows just begin to puff. Cool.
In large saucepan, combine corn syrup, 1/4 cup margarine, vanilla and chips; heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat, stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm. Cut into bars. Store in covered container. 48 bars.
No Bones Chicken Wing Dip
l package (8 oz.) cream cheese softened
1/2 cup shredded cooked chicken
2 cups (16 ounces) sour cream
2 cups (8 ounces) provolone cheese
l cup blue cheese salad dressing
1/2 cup buffalo wing sauce
Baby carrots, celery ribs and crackers
Preheat oven to 350º. In a large bowl, beat cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in the chicken and provolone cheese.
Transfer to a greased 2 quart baking dish. Cover and bake for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers.
Raspberry Almonettes
l cup butter, softened
2 cups sugar
2 eggs
l cup canola oil
2 tablespoons almond extract
4 1/2 cups all-purpose flour
l teaspoon salt
l teaspoons baking powder
1/4 cup sliced almonds, finely chopped
Filling:
1 (8 oz.) package cream cheese
1/2 cup powdered sugar
l tablespoon almond extract
1/4 cup red raspberry preserves
Preheat oven to 350º. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
Shape dough into l inch balls; press one side into almonds. Place 2 inches apart on ungreased baking sheets, almond side up. Flatten to 1/4 inch thickness with bottom of a glass.
Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
For filling: beat cream cheese, powdered sugar and extract until smooth. Place rounded teaspoonfuls of filling on bottom of half of the cookies. Make an indentation in center of each; fill with 1/4 teaspoon preserves. Cover with remaining cookies. Store in an airtight container in the refrigerator. Makes about 3 1/2 dozen
