Scotch-a-roos

1 C. sugar
1 C. white karo
1 c. peanut butter
6 c. rice krispie cereal
1 12oz pkg milk chocolate chips
1 12oz pkg butterscotch chips

Bring sugar and karo to a boil in a large pan, stirring constantly. Boil for 1 minute - NO LONGER or the cookies will be hard. Take off the heat and stir in peanut butter. Blend well. Stir in rice krispie cereal. Press into a greased 9x13 pan.
Melt the butterscotch and chocolate chips together in the top of a double boiler. Spread on top of the cereal bars. Cool. Cut into squares.

Holly Cookies

I love these -but they are only appropriate at Christmas since they look like Holly. They remind me of my Aunt Susie-the first time I ever ate one I was in her kitchen. In fact she forced me to eat it because I was unsure about their green color. I sure am glad she told me to take that first bite!

1 cube margarine
30 large marshmallows
1 C. coconut
2 t. almond extract
3 1/2 C. corn flakes
green food coloring

Melt margarine, marshmallows and flood coloring in a on-stick pan over low heat. Add coconut, extract and cornflakes. Mix well. Drop by spoonful onto waxed paper that has been sprayed with Pam. Use 3 red hots as little berries.

Caramels

Soft delicious creamy caramels can turn to hard tack candy in a matter of seconds, so be sure to be completely prepared and ready with no distractions when making these.

Ingredients:

2 cups sugar

2 cups light Karo syrup

1/8 tsp. salt

2 cups evaporated milk, room temperature

1 TBS vanilla

Directions:

Bring sugar, karo and salt to a boil – boil to hardball stage. (Use a candy thermometer. *Takes 25 minutes to get to firm ball stage)  Stir occasionally.  Wipe, with a wet pastry brush, (DO NOT SCRAPE) sugar crystals off sides of pan.  Take off heat and add butter and evaporated milk.  Mix well and put back on burner.  Stir to firm ball stage, and then add vanilla.  Pour in a buttered 9 x 13 pan.  Cool to room temperature.  Wrap in wax paper.

No Bake Cookies

Ingredients:
1/2 C. butter or margarine
2 C. granulated sugar
1/2 C. milk   (I often use canned evaporated milk – for a smoother cookie)
3 C. oats
4-6 Tbs. cocoa powder
1/4 C. peanut butter

Directions:
It's best to measure all ingredients first.   Melt butter, sugar and milk together over medium heat, stirring until mixture begins to boil.   Boil one minute; remove from heat.  Add oats, cocoa and peanut butter and stir to mix well.   Drop by tablespoonful onto waxed paper.   Let cool - if you can!!