RECIPES


Peanut Butter ‘n’ Chocolaty Candy Bars


Submitted by Mary Seiffert, Fargo, N.D.


2 10-oz. boxes of brownie mix (or one 20–22-oz. box)


2 eggs, lightly beaten 2 tablespoons water


1 cup peanut butter fl avored chips (or Reese’s Pieces)


½ cup of Spanish peanuts (or other type of peanut if desired)


1 14-oz. can sweetened condensed milk


8 oz. semi-sweet chocolate chips 2 tablespoons butter 1 cup crushed salted potato chips


1. Preheat oven to 350° F and line a 13 x 9-inch baking pan with parchment paper.


2. In medium bowl, combine brownie mix, eggs and water; mix well (mixture will be stiff). Pour/spread into the lined pan.


3. Bake 20 minutes; remove from oven. Sprinkle Reese’s Pieces or peanut butter chips and peanuts evenly over the freshly baked brownie crust. Pour the condensed milk over chips.


4. Return pan to oven and bake 20 to 25 minutes or until golden. Cool thoroughly.


5. Melt chocolate chips and butter, mixing together well. Stir in a spoon of peanut butter too, if desired. Fold in the crushed potato chips and spread atop the cooled bars.


6. Chill 15 to 20 minutes. Peel down the lining and cut into bars. A small size is recommended as they are super-rich!


Macaroni Carrot Salad Submitted by Judy Fairchild, Secor, Ill.


4 cups macaroni 4 carrots 1 onion 2 stalks celery ¾ cup vinegar ½ cup sugar Dressing


1 14-oz. Eagle brand condensed milk 2 cups mayonnaise


1. Cook macaroni and let cool. Finely chop carrots, onion and celery. Set aside.


2. Mix vinegar and sugar; cook and let cool.


3. Mix condensed milk and mayonnaise to make the dressing.


4. Mix together all ingredients; add dressing and refrigerate. This makes a large batch and can be kept in the refrigerator for 6 to 7 days. Stir before serving.


Quick Tips Cooking Pasta


Use a large pot with lots of water, way bigger than you think you need. Rule of thumb is about 1 to 1½ quarts water per ¼ lb of pasta. You want the pasta to cook with lots of room and lots of water.


Source: www.tipnut.com


Have a favorite recipe? Submit your own recipes (with a picture) via email to WorkSaver@Bobcat.com or mail to WorkSaver®


Ginger Snaps


Submitted by Gina Dmyterko, Prince Albert, Saskatchewan


In a mixing bowl: 1 cup soft butter ½ cup granulated sugar


(+ another ½ cup for rolling in) ½ cup brown sugar Mix well and while mixing, add:


4 tablespoons molasses 2 eggs


In another bowl, blend these dry ingredients:


3 cups all-purpose fl our 2 teaspoons baking soda ¼ teaspoon salt 3 teaspoons ground ginger


Now mix the dry and wet ingredients together very well and form into a large ball. Cover and refrigerate for a ½ hour. This makes it easier to roll into balls.


Roll into balls about 1½ inches, roll each ball in the other ½ cup of granulated sugar and place on baking sheet lined with parchment paper. The cookies slide right off and there is no pan to wash!


Bake at 350° F for 12 to 14 minutes.


Magazine, 106 E. 6th Street, Des Moines, Iowa 50309. We may publish yours in an upcoming issue. FALL 2011 | WorkSaver 25


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