#1 Golden Haystacks
12 oz Hershey’s Cookies n cream candy bars
3 cups General Mills Fiber One
1. Unwrap candy and place in microwave-safe bowl. Melt candy in microwave on HIGH for 1 minute, stir and nuke for 1 minute more. Stir in cereal.
2. Drop mixture by 26 spoonfuls onto a wax paper-lined baking sheet. Freeze for 15 minutes or until firm. Store leftovers in the fridge.
15 oz can pinto beans, rinsed and drained
1 cup cocoa
¾ cup butter, melted
1 tbls vanilla
7 ½ cups powdered sugar
1 cup walnuts
In a microwave safe dish, mash beans with a fork until smooth; cover and nuke for 1 ½ minutes or until heated through.
Add cocoa, butter and vanilla. Mixture will be thick.
Slowly stir in sugar; add nuts.
Press into a square pan coated with non stick spray.
Cover and refrigerate until firm. Cut into 81 1 inch pieces.
1 point without nuts
2 points with nuts
#3 Pumpkin Cookies
1 Spice cake mix
1 15 oz can pumpkin
2/3 cup mini chocolate chips
Mix cake mix and pumkin well. Add chips. Bake in 350 oven for 10-15 min. Makes 46.
#4 Mock Turtles
1 13oz bag of rolos
60 checker board pretzels (or mini-twist)
60 pecan halves
Preheat oven to 325. Line a cookie sheet with parchment paper or foil. Place pretzels on cookie sheet. Unwrap rolos. Place 1 rolo on each pretzel. Bake for about 4 minutes. Remove from oven and gently press one pecan half into the top of each, gently spreading the rolo to the edges of the pretzel. Let cool for 10 minutes. Then place cookie sheet in fridge to set (about 30).
1 can black beans
1 fudge brownie mix
Drain beans and rinse in can. With bean still in can fill with water to the top. Pour into blender and puree. Add to cake mix and stir well. Pour into 9x13 pan or muffin tins. Bake at 350 until done. Makes 24 brownies.