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Country Kitchen
June 1, 2008 Previous Recipe | Next Recipe
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RED VELVET CAKE/BUTTER PECAN CREAM CHEESE FROSTING
BAKED ZITI WITH GROUND BEEF
CORN & CHEESE DIP
DR. PEPPER CAKE
CHEESE STRAWS
MEATBALLS
CHEESE BALL
HAYSTACKS
MACARONI & CHEESE
HOMEMADE FUDGE
CHOCOLATE CHIP CHEESECAKE BARS
HAYSTACKS

2 (12-ounce) packages butterscotch chips
1 (5-ounce) can chow mein noodles
1 1/2 cups peanuts

Melt butterscotch chips over low heat or in double boiler. Stir in noodles and peanuts. Drop by spoonfuls onto wax paper to set.





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