9 cups Chex Cereal (I used Shreddies)
1 cup Semi Sweet Chocolate Chips
1/2 cup Smooth Peanut Butter
1/4 Butter
1-2 teaspoon Vanilla
1 1/2 cup Icing Sugar

Measure cereal into bowl and set a side. Microwave chocolate chips, peanut butter and butter in a bowl on high for 1 minute. Stir. Microwave til smooth (it only took me 1 minute) add vanilla. Pour chocolate mixture over cereal and mix. Pour mixture into large ziplock bag and add icing sugar. Mix well. Place on wax paper and put on counter to cool. Store in ziplock bag or large sealed bowl (I think it tastes best stored in the freezer).
Submitted by: Raquel

Labels: Miscellaneous

3/4 cup Milk
1/4 cup Margarine
3 Tbsp Sugar
1/4 tsp Vanilla
1 1/2 cups Flour
1 Egg
2 tbsp Instant Yeast
1 cup Flour
melted Margarine
Brown Sugar
Cinnamon

Syrup:
1/4 cup Cream
1/4 cup Brown Sugar
1/4 tsp Vanilla
pinch Salt
1 tsp Margarine
3/4 tsp Cornstarch


Microwave milk and 1/4 cup margarine for 2 minutes. Add sugar, vanilla, 1 1/2 cups flour, egg and yeast. Mix and add 1 cup flour. Knead to make soft dough. Let rise until double. Divide into 3 balls. Roll out into pizza pan shape 13 inch size. Place one in pizza pan, brush with melted margarine, sprinkle with brown sugar and cinnamon. Place second on top of first, repeat with margarine, sugar and cinnamon. Put third on top of second. With small tumbler, cut circle in middle of twist. With pizza cutter, cut into quarters. Cut each quarter in fourths or fifths. Give each one a twist by turning half over. Bake in 350'F over for 13-15 minutes. In my oven I had to bake it for 21 minutes, so bake time does vary a bit. Cook syrup until thick or full boil. Cool and spread on cooled twist. This sound far more complicated than it is.
Submitted by: Christine

Labels: Breads + Muffins, Miscellaneous