Puff Pastry Dough

This dough is what you would use to make cream puffs. It is surprisingly simple and quick to make it yourself!

Ingredients:
1 c. water
1/2 c. butter
1 c. flour
4 eggs

Directions:
Bring water and butter to a boil. Add flour. Cook and stir until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition. To make cream puffs, roll dough into small balls and lay on a greased cookie sheet. Bake at 400 degrees for 25 min or until lightly golden. Cut in half and fill with chicken salad, pudding, cream cheese, and cool whip, etc. Enjoy!

Screaming Yellow Zonkers

Ingredients:
1/2 c. white corn syrup
1 c. margerine or butter
1 c. sugar
1 tsp vanilla (or other flavor)
color if desired
popcorn

Directions:
Bring all to a boil and pour over 6 quarts (or 3 popped microwaveable bags) of popcorn. Stir a few times to coat popcorn. It will be gooey. (If you want it hard, bake at 200 degrees in a larage roaster pan for 1 hour.)

Cake Mix Cookies

Ingredients:
1 pkg cake mix
2 eggs
1 cube butter, melted
1 tsp vanilla
baking chips

Directions:
Mix all together. Some of our favorites are a german chocolate mix with peanut butter, mint, or raspberry baking chips. Bake at 375 degrees for 5-10 minutes.

Notes:
Make high altitude adjustments with flour if appropriate or cookies will be flat.
Do not use a dark chocolate cake mix

Magic Marshmallow Crescent Puffs

These are like fake cinnamon rolls and are quick & easy! They're also yummy! Thanks for the recipe, Annie!

Ingredients:
1/4 c. sugar
1 tsp cinnamon
2 cans crescent rolls
16 large marshmallows
1/4 c. melted butter
1/2 c. powdered sugar
1/2 tsp vanilla
2-3 tsp milk

Directions:
Combine sugar and cinnamon. Dip marshmallows in butter, then in sugar mix. Wrap in crescent roll & seal tightly. Dip 1/2 of each roll in butter and place on cookie sheet. Cook at 375 degrees for minutes specified on crescent roll can. Mix powdered sugar, vanilla, and milk and drizzle over rolls.

Peanut Butter Rice Krispy Treats

Ingredients:
1 c. sugar
1 c. white corn syrup
1 1/2 c. peanut butter (I use creamy, but you can use chunky as well)
1 tsp vanilla
6 c. Rice Krispies cereal
1 c. milk chocolate chips
1 c. butterscotch chips

Directions:
Combine sugar and corn syrup in a saucepan. Bring to a boil. Take off the stove and add peanut butter and vanilla. Pour over cereal in a large bowl. Mix well until all cereal is coated. Press gently into pan (pressing hard will make the treats hard).

Microwave chocolate and butterscotch chips for 1 1/2 minutes. Pour over rice krispies. Let firm (can put in the refrigerator if desired to harden faster). Cut and enjoy!