Nutty People Food

9 cups rice chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Combine chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave on high for 1 minute. Stir. Microwave for 30 seconds more. Add vanilla, and stir until smooth. Add mixture to the chex and stir to combine.

Put the mixture into a large bag (at least 2 gallons--I used a clean garbage bag). Add powdered sugar. Seal the bag and shake to coat the cereal. Spread in a single layer to cool. Store in the fridge.

Caramel Popcorn

Marian Taylor's Caramel Popcorn Recipe:

1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
1/4 t. baking soda
1/2 t. vanilla
3 quarts air-popped pop corn

1. Bring butter, brown sugar, corn syrup, and salt to a boil on medium heat.

2. Boil gently, without stirring, on low heat for 5 minutes.

3. Remove from heat. Stir in soda and vanilla.

4. Pour popcorn into large, sprayed, roasting pan.

5. Pour syrup over popcorn and toss.

6. Bake 1 hour at 250, stirring every 15 minutes.

7. When cool, store in an airtight container.

Yields 5-6 cups.

When I made it for primary, I popped two batches of popcorn in an airpopper, then made the syrup recipe times 3 1/2. It filled a disposable turkey roasting pan. Stirring is really key once it's baking to get rid of any stickiness. It kept really well in ziplock bags.

Brownies

2 sticks butter
1/2 cup cocoa powder (dutch process for dark chocolate brownies)
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 cup chopped nuts (optional)

Preheat oven to 350.

Melt butter in a pan with the cocoa powder.

Meanwhile, beat the 4 eggs in a large bowl. Add the sugar, flour, and nuts. DO NOT STIR.

Pour the melted butter/cocoa powder mixture into the bowl and mix well.

Bake in a greased 9x13 inch pan for 20-25 minutes.