2 tablespoons margarine
1/4 cup corn syrup
1/2 cup semi-sweet chocolate morsels
2 cups Kellogg’s Cocoa Krispies cereal
1 envelope unflavored gelatin
1/4 cup cold water
1 jar (7 oz) marshmallow creme
1 1/2 teaspoon peppermint flavoring
1/4 teaspoon liquid green food color
1 container (8 oz) reduced fat frozen whipped topping, thawed
Vegetable cooking spray

1. place margarine, corn syrup and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smoot. Remove from heat.

2. Add Kelloggs Cocoa Krispies cereal to chocolate mixture. Stir until crereal is coated. With back of spoon, shape mixture evenly in bottom and sides of a 9 inch pie pan coated with cooking spray. (if mixture is to soft, refrigerate about 5 minutes.) Chill crust.

3. Combine gelatin and water in a small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has disolved. Remove from heat.

4. In large mixing bowl, combine marshmellow creme, flavoring, colors and warm gelatin, mixing until smooth. Throughly fold in thawed whipped topping.

5 Spoon filling into chilled crust. Refrigerate 3 hours or untill firm. Serve garnished with additional whipped topping and chocolate curls, it desired.

about 8 slices.

1 Pkg (12 OZ) white chocolate morsels
2 tablespoons shortening
2 cups Kellogg’s Cocoa Krispies cereal
2 tablespoons finely chopped red candied cherries
2 tablespoons finely chopped green candied cherries
2 tablespoons finely chopped candied orange peel
vegetable cooking spray

1. Line baking sheet with foil and coat with cooking spray. set aside.

2. In heavy 2-quart saucepan, melt chocolate and shortening over low heat, stirring constantly, until smooth. Remove from heat. Stir in Kellogg’s Cocoa Krispies cereal and candid Fruit.

3. Immediately spreed hot mixture thinly on prepared baking sheet. Let cool. Refrigerate until firm. Break into bite-size pieces. Store in airtight container in refrigerator.

makes about 7 cups

1 PKG (6 oz 1 cup) semi sweet chocolate morsels
3 tablespoons margrine
2/3 cup smooth peanut butter, devided
2 cups Kelloggs Cocoa Krispies cereal
1 PKG (3oz) cream cheese, softened
1/2 cup confectioners’ sugar
1 container (12 oz) frozen, non-dairy whipped toppine, thawed

1. In 2-quart saucepan, over low heat, melt chocolate morsels and margrine, stirring constantly. Remove from heat. Place 3 tablespoons of the chocolate mixture and 1 tablespoon of the peanut butter in small bowl. Set aside.

2. Stir Kelloggs Cocoa Krispies cereal into remaning chocolate in pan. Spread in bottom and around sides of 9 inch pie pan to form crust. Refrerate until firm.

3. Beat together remaining peanut putter, cream cheese and sugar until smooth. Add 1/3 of the whipping topping, beating until smooth. Fold in remaining whipping topping, using wire whip if necassary. Spread evenly in prepared crust. Heat reserved chocolate and peanut butter mixture until smooth. Drizzel over pie filling. Freeze until firm, about 2 hours. Serve frozen.

makes about 8 servings

1 bag (14 oz) carmels
2 tablespoons margering
2 tablespoons water
6 cups Kellegg’s Cocoa Krispies cereal
1 cup shite chocolate morsels devided
vegtable cooking spray

1. In large microwave-safe bowl, microwave carmels, margrine and water at HIGH for 3 minutes or until melted and m=smooth, stirring after each minute.

2. Add Kelleggs Cocoa Krispies cereal and cahews. stirr untill well coated.

3. Spread mixture into 13 X 9 X 2-inch pan coated with cooking spray. Let stand about 2 minutes. Stir in half of the white chocolate. Sprinkle the remaning chocolate over the mixture and press evenly into pan. Cut into 2-inch squares when cool.

makes about 24 sauares

1 PKG (12 OZ., 2 CUPS) Semi Sweet Chocolate Morsels
2 Tablespoons Shortening
3 Cups Kellogg’s Cocoa Krispies Cereal
2 Cups Miniatures Marshmallows
Vegtable Cooking Spray

1. In 3-quart saucepan, melt chocolate and shortening over low heat, stirring constantly until smooth. Remove from heat.

2. Add kellogs cocoa krispies cereal and marshmollows to chocolate mixture. Stir until well coated.

3. Spread mixture evenly into 8 X 8 X 2-inch pan. Chill until firm and cut into squares. Store in refrigerater.

Makes about 16 squares

3 tablespoons margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups kelloggs cocoa kkrispies cereal
1 pkg (2.75., about 12) gummy worms
3/4 cup (about 6) chocolate sandwich cookie crumbs
vegetable spray

1. melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg’s cocoa krispies cereal. stir until well coated.
3. spread warm mixture over bottom of 13 by 9 by 2 inch pan coated with cooking spray. do not press firmly. arrange gummy worms over and around clumps of cereal. Sprinkle with cookie crumbs. Press lightly into cereal mixture. Cut into 2 inch squares when cool.

makes 24 squares

Note: for best results use use fresh marshmallows and do not use reduced fat or diet margarine.

3/4 cup (3/4 sick) Butter Flaver Crisco (or regular crisco) All-Vegetable Shortening
1 1/4 cup firmly Packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi sweet chocolate chips
1 cup coarsly chopped pecans (optional) (if nuts are omitted, add an additional 1/2 cup semi sweet chocolate chips.)

1. Heat oven to 375 F.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of eletric mixer until well blended. Beat eg until creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop by rounded tablespoons 3 inches apart onto ungressed baking sheet.
5. Bake one baking sheet at a time at 375 F for 8 to 10 minutes for chewy cookies (cookies will appear moist — do not overbake) or 11 to 13 minutes for crip cookies. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

makes about 3 dozen cookies

3/4 cup Jiff Creamy Peanut Butter
1/2 cup (1/2 stick) butter flavor Crisco Shortening
1 1/4 cup Firmly Packed Brown Sugar
3 tablespoons Milk
1 tablespoon Vanilla
1 Egg
1 3/4 cup All purpose Flour
3/4 teaspoon Salt
3/4 teaspoon Baking Soda

1. Heat oven to 375 F. Place sheets of foil on counter top for cooling cookies.
2. Combine jiff, butter flavor Crisco, light brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoons 2 inches apart onto ungressed baking sheet. Flatten slightly in crisscross pattern with tines of fork.
4. Bake at 375 F for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

makes 3 dozen cookies

3/4 cup (3/4 stick) butter flavor Crisco (or regular Crisco) all vegetable shortening
1 1/4 cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 1/2 teaspoon vanilla
3 cups quick oats, uncooked
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts

1. Heat oven to 375 F. Grease baking sheets with Crisco.
2. Combine Crisco, light brown sugar, egg,milk, and vanilla in large bowl. Beat at medium speed of elctric mixer until well blended.
3. Combine oats , flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just untill blended. Stir in raisins and nuts.
4. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet.
5. Bake one baking sheet at a time at 375 F for 10 to 12 minutes, or until lightly brown. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely.

makes about 2 – 1/2 dozen cookies

top
2 cups flour
1/2 sup sugar
1/2 cup margrine
1/2 cup oatmeal

bottom
6 cups shredded Apples
1 cup sugar
1 tespoon cinnamin

1. turn on oven for 350.
2. mix cinamin with shredded apples and sugar. after it mixed put it in the bottom of a 8 by 8 pan.
3. mix flour, margrine, oatmeal, and sugar, then after it is mixed put it on top of the other mixture.
4. bake for one hour.