Potato Skins

3 lbs potatoes, scrubbed
1/2 lb bacon, diced
2 cups cheddar cheese, grated
5 green onions, diced
oil (for deep frying)
salt (to taste)
sour cream (for dipping)

Preheat oven to 375 degrees F. Cook the diced bacon until crispy, remove from bacon fat and drain on paper towel.  Peel the potatoes with a knife leaving a good amount of potato on the skin. Save the center of potatoes for another recipe, or slice them into wedges and cook in the same manner as the potato skins.
Deep fry the potato skins until crispy and golden. Drain thoroughly and salt to taste.  Spread the potato skins evenly on a pizza pan. Sprinkle evenly with the green onions, cheese and crispy bacon.
Bake for 10-15 minutes until hot and cheddar is melted. Serve hot with sour cream for dipping.

1 cup (6 ounce) semisweet chocolate chips
1/4 cup smooth peanut butter
1/2 cup peanuts (optional)
6 cups KELLOGG’S® CRISPIX® Cereal
1 cup powdered sugar

1. Melt morsels in large, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, heat at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter and peanuts. Add cereal and mix gently until well coated.
2. Place powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

Makes 8 cups.

Stovetop Recipe:

1. Melt recipes in large, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few
2. Place powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

Recipe and photograph courtesy of the KELLOGG® Company. ®, ™, © 2004 Kellogg NA Co.

This recipe was a big hit at a Japanese party.  They got a big kick out of it (and my kids loved it too so another batch was made and sent to the classroom)!

INGREDIENTS:

• 3 tablespoons  butter or margarine
• 1 package (10 oz., about 40)  regular marshmallows OR 4 cups  miniature marshmallows
• 6 cups  Rice Krispies
• Swedish candy fish

DIRECTIONS: 

1. In a large saucepan, melt the butter over low heat.
2. Add marshmallows and stir until melted.
3. Remove from heat.
4. Add rice krispies and stir until coated.
5. Evenly press the mixture into a 9 x 13 pan coated with cooking spray. 
6. Cool.
7. Cut into rectangles long enough to roll.
8. Put a couple swedish fish into each rectangle and roll to make sushi.

INGREDIENTS:

• 1 can pinto beans
• 1 can black beans
• 1 can black-eyed peas
• 1 can corn
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 med. onion, chopped
• 1-1/2 cup celery, chopped
• 1 small jalapeno pepper, minus seeds, chopped

DIRECTIONS:

1. Drain and rinse pinto beans, black beans, black-eyed peas, and corn. 
2. Add chopped peppers, onion, celery, and jalapeno, set aside.
3. Make dressing.

INGREDIENTS (DRESSING):

• 1/2 cup oil
• 1/2 cup sugar
• 1 cup cider vinegar
• 1 tsp. salt
• pepper of your choice

DIRECTIONS (DRESSING):

1. Mix together in a saucepan oil, sugar, vinegar, salt, and pepper.  Bring to a boil.
2. Pour over veggie/bean mixture.
3. Serve with corn chips.

INGREDIENTS:

• 8 cups rice chex cereal
• 1/2 cup butter
• 1 cup chocolate chips
• 1/2 cup peanut butter
• 2 cups powdered sugar, divided

DIRECTIONS:

1. Place cereal in a large pan, set aside.
2. Melt butter, chocolate chips, and peanut butter for two minutes in the microwave.  Stir until well-blended
3. Pour over cereal and mix until coated.
4. Place one cup of powdered sugar in paper grocery bag, then place coated cereal inside.
5. Add remaining sugar.
6. Fold down the top of the bag and shake until well coated.
7. Place on a flat pan to complete cooling.

INGREDIENTS:

• (1) 10 oz. pkg. mini pretzels
• 5 cups cheerios
• 5 cups corn chex
• 2 cups salted peanuts
• 1 lb. M & M’s
• (2) 12 oz. packages vanilla chips
• 3 T vegetable oil

DIRECTIONS:

1. In large bowl, combine pretzels, cheerios, corn chex, peanuts, and M & M’s.
2. In microwave-safe bowl, heat chips and oil on medium high for two minutes, stirring once (adjust time if using a higher wattage microwave)
3. Microwave on high for ten seconds, stir until smooth.
4. Pour over cereal mixture and mix well.
5. Spread onto three waxed paper-lined baking sheets.
6. Cool.
7. Break apart.
8. Store in an airtight container.

YIELD:  5 Quarts

This is a recipe my daughter brought home from school.  They made it as a class activity and she never stops talking about it!  With all the farm fresh ingredients available right now, it’s the perfect recipe to make this time of year with your kids.

INGREDIENTS:

• 3 tomatoes
• 1/4 white or yellow onion, diced
• 2 – 3 scallions with green tips chopped
• 1 medium clove garlic, minced
• 2 teaspoons vinegar
• 1 teaspoon vegetable or olive oil
• 3 – 4 springs cilantro, chopped
• 1 green chile or 2 serrano chiles diced (or 2 tablespoons canned green chiles)
• 1 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS:

1. Mix all ingredients together.
2. Chill.