Puppy Chow

Shandiin Schwendiman

9 cups chex mix
¼ cup butter
1 teaspoon vanilla
1 cup chocolate chips
½ cup peanut butter
1 ½ cup powdered sugar

In 1 qt. microwave-safe bowl combine chips, peanut butter and butter. Microwave on high one minute. Stir until smooth. Stir in vanilla. Pour mixture over chex cereal. Coat evenly. Pour into jumbo size Ziploc bag with powdered sugar. Shake to coat. Spread on waxed paper to cool.

Coconut Almond Bugle Treats

Boil the following in a sauce pan:
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1 cup butter
1 cup sugar
1/4 cup water
2 Tbs. corn syrup
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Boil till it starts to thicken a bit.
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Put the following items in a large bowl:
1 bag Bugles
1/2 cup diced almonds
1/2 cup coconut
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Pour the sauce over the bugles in bowl. Mix up till all covered with sauce.
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Pour onto greased wax paper. Let set up for about 20 minutes.
Break apart and eat!

Pineapple Upside-Down Cake

Ingredients:
1/2 cup butter or margarine
1 cup packed brown sugar
1 can(20 ounces) pineapple slices, undrained
1 package (18.25 ounces) yellow cake mix
water
3 eggs
1/3 cup vegetable oil


Directions:

1.Preheat oven to 350 degrees F. Melt butter in a 12 inch skillet over low heat. Remove from heat. stir in brown sugar until well blended using nylon spoon.

2. Drain pineapple in small colander, reserving juice; set aside. Arrange pineapple slices over sugar mixture.

3. Add enough water to pineapple juice to make one and one third cups liquid. Combine cake mix, liquid, eggs and oil bowl; Wisk until well blended and smooth. Pour over fruit mixture in skillet.

4. Bake 30-35 minutes. Cool for five minutes. Carefully loosen edge of cake; invert onto large, heat-safe serving plate. Cool slightly. Makes around 12 servings!
Bon Appetite!