Magic Bars

INGREDIENTS

• 1/2 cup butter or margarine
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 1 (12 ounce) package semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

DIRECTIONS
Preheat oven to 350 degrees F (325 degrees for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Layer evenly with remaining ingredients; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

VARIATIONS

• 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

CINDA'S NOTES:
It's best if you melt the butter int he microwave, mix it all together with the crumbs and then press the sticky crumbs in the dish. You can really add any number of things. I like to make them half and half with butterscotch chips and chocolate. I also prefer without the coconut, but it's really up to you. Regardless, you MUST press the chips, nuts, coconut into the milk firmly - I usually use a glass to press down. If you have more than one-chip-high across the pan, those will fall off. They need to be pressed into the "glue" to stay on.

Easy Peanut Butter Fudge

I just made this!!!

Ingredients:

1/2 Cup Butter
2 1/4 cups of Brown Sugar
1/2 Cup of Milk
3/4 Cup Peanut Butter
1 Teaspoon Vanilla Extract
3 1/2 Cups Powdered Sugar

Directions:

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil 2 minutes---VERY IMPORTANT--- stir frequently.
Remove from heat. Stir in peanut butter and vanilla. Pour over powedered sugar in a large mixing bowl. Beat until smooth. Pour into an 8x8 inch dish. Chill until firm.

Marinated Chicken Wings

1 c. brown sugar
1 c. soy sauce
1 c. water
1 Tbsp. dry mustard
5 lbs. chicken wings

Directions: Mix ingredients pour over wings and marinade
over night. Bake at 325 degrees for 2 hours.

My dad always makes them on Christmas eve. These are one
of our favorite Christmas dishes!

Chex Vanilla Chunks

I haven't tried this yet, but will soon. It sounds like a yummy snack!

1 cup semisweet chocolate chips
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups salted dry-roasted peanuts
2 cups small pretzel twists
2 cups miniature marshmallows
1 package (20 oz.) vanilla-flavored candy coating(almond bark)

Place chocolate chips in freezer to chill. In large bowl, mix cereals, peanuts, pretzels and marshmallows; set aside. In large microwaveable bowl, microwave candy coating uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth. Gently and quickly fold cereal mixture into coatin with rubber spatula, stirring gently until evenly coated. Stir in chilled chocolate chips. Spread on waxed paper; cool completely, about 30 minutes. Break into chunks. Store in airtight container in refrigerator.

Soft Batch Chocolate Chip Cookies!!!

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 small box of instant vanilla pudding mix

2 eggs

1 teaspoon of vanilla extract

2 cups (12oz package) semi-sweet chocolate chips

1 cup chopped pecans or walnuts (Optional)


Preheat oven to 350 degrees

SIFT together the flour,& baking soda, Set Aside

In a large bowl, cream together the butter, brown sugar, & white sugar. Beat in the Instant Pudding Mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.

Finally, stir in the chocolate chips (and Nuts)

Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 mintues Edges should be golden brown

Yields about 3 dozen

Pineapple Cheese Ball

2 8oz pkgs. cream cheese
1 8oz can crushed pineapple(drained)
2 c. chopped pecans
1/4 c. finely chopped green pepper
2 Tbsp. finely chopped onion
dash of salt

Let cream cheese stand until soft. Add pineapple,
one cup nuts, green pepper, onion, and salt. Blend
together. Shape into a ball. Let it set up in the
refrigerator for a couple of hours. Roll ball in
remaining nuts. Serve with crackers!