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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freida’s Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYN’S MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jones’ Oatmeal Cookies - Tom Jones
Cheerios Nuggets - Elizabeth Coon

1 cup brown sugar
½ cup margarine, softened
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda
6 cups Cheerios cereal
1 cup salted Spanish peanuts
1 cup raisins

Heat oven to 250 F. Grease two 13-x9-x2-inch pans. Heat brown sugar, margarine, corn syrup, and salt in 2-quart saucepan over medium heat, stirring constantly, until bubbly around edges. Cook uncovered, stirring occasionally, 2 minutes longer. Remove from heat; stir in baking soda until foamy and light colored. Pour over cereal, peanuts and raisins in greased 4-quart bowl. Stir until mixture is coated. Spread evenly in pans.
Bake for 15 minutes. Stir; let stand just until cooled, about 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 30 minutes.





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