• 12 oz crispix cereal
• 10 oz pretzel sticks or small pretzels
• 1-8 oz bugles
• 1 small can mixed nuts
• 2 sticks butter
• 2 C brown sugar
• 1/2 C light Karo syrup
• 3 T powdered sugar

Bake at 350 deg f for 8 minutes.  Take out and stir.  Bake an additional 8 minutes.

Lay wax paper onto a flat surface and dust with 3 tablespoons of powdered sugar.  Spread mixture on wax paper.

Let dry for approximately 1 – 2 hours.  Store in a sealed gallon storage bag.

February 2015 Postcard.

• 2 sticks butter
• 12 T cocoa
• 4 T oil
• 2 C sugar
• 4 eggs
• 1 C flour
• 1/2 t salt
• 1 t vanilla
• 1/2 to 3/4 C chopped pecans or walnuts (optional)

Melt 2 sticks butter on low heat.  Add cocoa and oil.  Remove from heat.  Stir in 2 cups of sugar.  Add eggs and blend well.  Add Flour, salt and vanilla.  If you choose you can add pecans or walnuts at this time.

Pour in greased/floured cake pan and bake for 30 – 35 minutes or until knife inserted in the middle comes out clean.

Brownies can be dusted with powdered sugar or frosted with your favorite frosting.

January 2015 Postcard.

• 2 c. orange juice
• 1 c. honey
• 2 T. fresh lemon juice
• 1 to 2 T. grainy mustard
• 1-1/2 t. kosher salt
• 1/2 t. freshly ground black pepper
• 8 each 5 to 6 ounce skinless, boneless chicken breast halves, trimmed
• 1 c. pitted prunes
• 1 c. dried apricot halves

Grease a large roasting pan.  Arrange chicken in a single layer in the prepared pan, and scatter the dried fruit over and around the chicken.  Pour half of the marinade over the chicken, discarding the remainder.

Bake about 45 minutes or until the chicken is no longer pink, basting and pressing the fruit down into the juices once or twice.  Serve the chicken with the fruit and pan juices.

December 2014 Postcard.