Grandma Carroll's Special K Bars

2 c. Sugar
1 c. light karo syrup
1 c. dark karo syrup
1 c. peanut butter
1 bag chocolate chips
1 bag butterscotch chips
1 lrg. box special K cearal

Combine sugar, karo syrups in a large sauce pan. Simmer and then add peanut butter. Mix in Special K cearal and stir until well blended. For thicker bars pour mixture into 9X13 in cassarole pan. For thinner use multiple cookie sheets. Refridgorate until cool. Melt butterscotch chips in microwave and spread on cooled bars. Refridgorate until cool. Then microwave chocolate chips until melted and spread on top of butterscotch. Cut into bars.

Aubrey's Ooey Gooey Sticky Popcorn

2 C. Brown Sugar
1 C. Karo Syrup
1/2 C. Butter
1 can sweetened condensed milk
Popcorn

mix brown sugar, karo syrup, butter and condensed milk in sauce pan and simmer until all mixed. Pop popcorn and pour mixture over and stir until popcorn is evenly coated.
-makes 3-4 batches of popcorn when using air popped.

Bobby Flay's Garlic Bread

1 stick unsalted butter
6 cloves garlic, finely chopped
2 TBSP. chopped fresh Italian parsley
salt and freshly ground pepper

1 loaf Italian or French bread, sliced 3/4 of the way through into 1/2 inch thick slices
Preheat oven to 375º.
Melt butter in a small saucepan over medium-low heat. Add garlic and let cook 5 minutes. Stir in parsley and season with salt and pepper.
Brush each slice of bread with the melted garlic butter. Wrap the loaf in foil and bake for 10 to 15 minutes, or until heated through.

Mac&Cheese With Peas and Bacon

1 lb. elbow macaroni
kosher salt
3 TBSP. unsalted butter
3 TBSP. all-purpose flour
4 C. warm whole milk
5 1/2 C. shredded sharp white cheddar cheese
freshly ground black pepper
extra-virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 lg. onion, diced
2 garlic cloves, minced
leaves from 1/4 bunch fresh thyme
2 C. frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat. Add 1 lb. elbow macaroni and cook until al dente, about 8 to 9 minutes, and drain. Preheat oven to 400º. Melt 3 TBSP. unsalted butter in a large deep skillet over medium-high heat. Whisk in 3 TBSP. all-purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in 4 cups warm whole milk. Whisk vigorously, and continue to cook until the mixture is thick and smooth. Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted. Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan. Mix well until macaroni is fully coated with the cheese mixture.
Scrape contents of pan into a 3-quart baking dish and sprinkle the top with 1 1/2 cups shredded sharp cheddar cheese. Bake for 30 minutes, or until hot and bubbly.
As the mac & cheese is baking, heat a 2-count of olive oil in a saute pan. Add 4 slices of bacon, cut crosswise into thin strips, 1 lg onion (diced), 2 garlic cloves (minced), and leaves from 1/4 bunch fresh thyme and cook for about 5 minutes, until onion is softened.
Fold in 2 cups frozen peas (thawed under cool water), and season with salt and pepper.
Remove mac & cheese from the oven. Scatter the top of the mac & cheese with the pea and bacon mixture and serve.

Recipes!!

Sorry there will be recipes added just as soon as I can go through some of mine and put them on here. It is going to be a big project but needs to be done!

Pink Salad

1 (16 oz) container of small curd cottage cheese
1 (3 oz) package strawberry gelatin
1 (8 oz) container of frozen non-dairy whipped topping, thawed
1 (20 oz) crushed pineapple, drained

1. In a large bowl, mix together the cottage cheese and strawberry gelatin
2. Fold in whipped topping.
3. Add pineapple, stirring gently to combine well.
4. Pour into glass serving dish.
5. Chill thoroughly before serving.