Cornflake Candy

• 1 cup sugar
• 1 cup white corn syrup

1. Heat until boiling.

• 2 cups peanut butter

1. Stir well. 
2. Take off heat.
3. Add 1/2 teaspoon of vanilla; stir well then add 4 cups of corn flakes.
4. Stir, then drop by the spoonful onto wax paper and let cool.

Bus Trip Cookies

• 1/2 cup butter (no substitutes) softened
• 2 cups sugar
• 3 eggs, lightly beaten
• 1 Tablespoon coconut or almond extract
• 3 cups biscuit/ baking mix
• 3 cups mashed potato flakes

1. In a mixing bowl, cream butter and sugar.
2. Add eggs and extract; mix well.
3. Add biscuit mix and potato flakes; mix well.
4. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheet.
5. Bake at 350 degrees for 9 to 12 minutes or until edges are lightly browned.
6. Cool for 2 minutes before removing to wire rack.
7. Yields about 6 dozen.

Kathie's Favorite Pretzel Salad

• 8 oz. Cream Cheese- softened
• 1/2 cup sugar
• 1- 20 oz. can crushed pineapple- well drained
• 1- 16 oz. cool whip

1. Beat together cream cheese and sugar, fold in cool whip and pineapple. Set aside.
2. Mix together:

• 1 cup crushed pretzels
• 1/2 cup sugar
• 1/2 cup butter, melted

1. Bake on a cookie sheet at 400 degree's for 7-8 minute, watch carefully.
2. When cool break pieces apart and add to salad just before serving, saving a little for a garnish on top.

Peanut Clusters

• 36 oz. Almond Bark
• 2-12oz. pkgs. Salted Peanuts
• 1-12 oz. pkg. Chocolate Chips
• 1-12oz. pkg. Peanut Butter Chips

1. Melt almond bark in double boiler, add chips.
2. Stir in peanuts.
3. Drop onto waxed paper.
4. Let set.

     Stores nicely in freezer.