wilkes

Peanut Butter Snack Cups
12 vanilla wafers
1 (8 oz) carton whipped topping thawed, divided
1 C. cold milk
1/2 C. peanut butter
1 (3.9 oz) pkg. instant chocolate pudding mix
Place wafers in paper or foil lined muffin cups.
Top each with 1 T. whipped topping.
In a mixing bowl combine milk, and peanut butter.
Add pudding mix; beat on low speed for 2 minutes.
Fold in remaining whipped topping.
Spoon into prepared cups.
Cover and freeze.
Remove from the freezer 10 minutes before serving.
Peanut candy
Ingredients
2 cups white sugar
1/2 cup water
1/2 cup corn syrup
dash of salt
1 teaspoon vanilla
2 tablespoon margarine
red food coloring
1 1/2 cups raw or roasted peanuts
Method
Use a 2 quart bowl. Stir sugar and water together,
boil mixture on high 3
minutes. Add 1½ cup peanuts and cook
7-9 minutes on high temperature
until syrup spins fine thread.
Add 1 teaspoon vanilla and few drops of red
food coloring. (I use a lot of drops to make it really red.) Beat till
creamy then add 2 tablespoons margarine,
stir and drop in ungreased pan or
wax paper.
Graham Cracker Treats
1 1/2 pkg Graham Crackers
1 c. butter melt till bubbles (Med Heat)
1/2 c. sugar sprinkled on top & dont
stir in. Cook 2 min.
Spread on cookie sheet
slice almonds spoon over graham crackers.
spoon over butter & sugar over crackers
Bake at 350 degrees 8-10 min.
take off cookie sheet before cold.
Microwave Brittle
INGREDIENTS
1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
DIRECTIONS
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container