RECIPE TUESDAY

Here it is recipe Tuesday, enjoy some desserts


KELLOGG'S* RICE KRISPIES*
"Sunflower seeds and chocolate chips add sweetness and texture to these chewy bar cookies."





PREP TIME 20 Min
READY IN 20 Min


INGREDIENTS
1/3 cup margarine
1/3 cup firmly packed brown sugar
1/3 cup corn syrup
5 cups KELLOGG'S* RICE KRISPIES* cereal
1/2 cup sunflower seeds
3/4 cup semisweet chocolate chips


DIRECTIONS

In large heavy saucepan over low heat, melt margarine. Stir in sugar and corn syrup. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat.
Add cereal and seeds, stirring until thoroughly coated.
Spread about one third of mixture in buttered 2 L (9-inch) square pan. Sprinkle evenly with one third of chocolate chips. Repeat twice. Using back of spoon, press mixture firmly into pan. Let stand until cool. Cut into bars.





Mom's Island Treasures






INGREDIENTS

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7/8 cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup flaked coconut
1 cup chopped pecans


DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking
sheet for 2 minutes before removing to a wire rack to cool complete



CANNOLI