Notes from our test kitchen; make certain to use only salted nuts or you may omit the nuts and use 4 cups of rice cereal

SERVINGS 24

INGREDIENTS:

1 (1 lb 1.5 oz) peanut butter cookie mix (such as Betty Crocker brand)

3 tablespoons vegetable oil

1 tablespoon water

1 large egg

4 cups mini marshmallows (for a thicker marshmallow filling increase the amount)

2/3 cup corn syrup

6 tablespoons butter

2 teaspoons vanilla

1 (10 ounce) package peanut butter chips

2 cups rice cereal (such as Rice krispies cereal)

2 cups salted coarsely chopped cashews (or can use salted peanuts)

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a large bowl combine the cookie mix with oil, water and egg until a soft dough forums.

Using lightly oiled fingers press into the bottom of the baking pan.

Bake for 12-15 minutes or until set

Immediately sprinkle marshmallows over the top of the hot crust, then return to oven for about 3 minutes or until they begin to puff.

In a saucepan cook the corn syrup with butter, vanilla and baking chips over low heat stirring until smooth and combined; remove from heat then stir in the rice cereal and nuts.

Immediately pour over the marshmallows (does not have to cover completely).

Cool the refrigerate.

Taken from my “Favorites” folder!

YIELD 20-24 BALLS

INGREDIENTS:

1 cup peanut butter
1 cup honey
2 cups non-fat powdered milk
1 cup confectioners sugar, sifted (must be sifted)
1 cup melted semi-sweet chocolate or milk chocolate
1 1/2 cup crushed Kellogg’s Frosted Flakes Cereal

INSTRUCTIONS:———————————

In a large bowl combine the  peanut butter with honey and powdered; mix together to form very thick mixture.

Shape into small balls about the size of a walnut, then roll in confectioners sugar.

Dip in melted chocolate, then roll in crushed cereal.

Place on waxed paper and refrigerate until set.

Frosting will cover top, side and middle layer of two 9-inch layer cakes

Notes from our test kitchen; for a darker red color add in a few drops of red food coloring

INGREDIENTS:

1/3 cup butter, softened
1 (8-ounce) package cream cheese, softened
frozen strawberries in syrup, thawed and pureed  (enough to yield 1/4 cup puree)
1/2 teaspoon strawberry extract
7 cups confectioners sugar, sifted (must be sifted to remove all small lumps)

INSTRUCTIONS:—————————————–
In a large bowl beat butter and cream cheese at medium speed with an electric mixer until creamy.

Add in 1/4 cup of the strawberry puree and the strawberry extract.

Gradually add confectioners sugar, beating until smooth.

Spread frosting onto cooled layer cake.

Strawberry Cream Cheese Frosting will work well with this cake

SERVINGS 10-12

INGREDIENTS:

1 (18.25 ounce) white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup diet 7-Up or Sprite soda (can use water)

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Lightly grease two 9-inch round cake pans.

In a large bowl combine cake mix and gelatin.

Add pureed strawberries, eggs, oil, and 7-Up or water; beat at medium speed with an electric mixer until smooth.

Pour into prepared pans.

Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10-12 minutes then remove to racks

YIELD 18 MUFFINS

INGREDIENTS:

2 cups all-purpose flour

1 cup sugar

1 (3.4 ounce) package instant vanilla pudding mix

1 (3.4 ounce) package butterscotch instant pudding mix

2 teaspoons baking powder

1 teaspoon salt

1 cup diet 7-Up or diet Sprite (can use water)

4 large eggs

3/4 cup vegetable oil

1-1/2 teaspoon vanilla

STREUSEL:

2/3 cup brown sugar

1/2 cup chopped pecans (can use walnuts)

2 teaspoons ground cinnamon

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Grease 18 regular-size muffin tins or line with paper liners.

In a large bowl combine the flour with sugar, both pudding mixes, baking powder and salt.

In another bowl whisk the soda or water with eggs, oil and vanilla until well blended; using a wooden spoon gently mix into the dry ingredients just until moistened.

Fill the muffin tines two-thirds full.

In a bowl combine the streusel ingredients then sprinkle over of the batter.

Bake for 15-20 minutes or until muffins test done.

Cool 5-6 minutes before removing for the pans.