Desert Recipes

Feb. 22, 2018


  • 3 cups corn flakes, crushed
  • 1 cup crunchy peanut butter
  • ½ cup sugar
  • ½ cup white corn syrup
  • 6 ounces chocolate chips


  • Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
  • Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
  • Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm
Nov. 18, 2017
What You'll Need
16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter
How to Make It
1. melted chocolate bark for dipping
2. -Mix together the peanut butter, sugar and butter.
3. -Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
4. -Dip into melted chocolate, place onto cookie sheet lines in wax paper
5. *best stored in the fridge.
6. *coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!
-Contributed by Charlotte Martin Delcamp
Nov. 16, 2017


2 cups white sugar

½ cup butter

½ cup milk

1 teaspoon vanilla

1/3 cup unsweetened cocoa powder

2/3 cup peanut butter

3 cups quick cooking oats

½ cup chopped peanuts (optional)



1. Place a piece of wax paper or foil on a cookie sheet.

2. Combine sugar, butter, milk, and cocoa in a medium saucepan

3. Cook over medium heat, stirring constantly until the mixture comes to a rolling boil.

4. Remove from heat and cool 1 minutes

5. Add peanut butter and stir to blend well

6. Add oats, peanuts and vanilla: stir well

7. Quickly drop mixture by heaping teaspoons onto the wax paper or foil

8. Cool completely before serving

9. Store in a cool dry place

Contributed by Brenda Howland

Nov. 3, 2017


Oct. 17, 2017