Categorized | Recipes

Posted on 09 December 2010 by KWBG

Shaggy Dogs by CK

1 bag large marshmallows
1 can sweetened condensed milk
1 pkg caramels
1 stick margarine or butter
1 box Rice Krispies
Cut the marshmallows in half (spraying Pam on a scissors works best). In a double boiler, melt together the milk, caramels and butter. Keeping the caramel mixture over low heat, use a toothpick to dip the marshmallows into the caramel mixture. Roll immediately in Rice Krispies (I usually pour the Rice Krispies onto a plate cuz it’s easier than using a bowl) Place on wax paper to dry.

In my experience, it works best to store them in a cake pan with a lid. My sister-in-law uses a Tupperware containers and they don’t seem to keep as well; go figure! However, they don’t really last long enough in my family to know how long they stay good:)




Seafood Casserole by BDM

Mix together: 1 can shrimp soup

2/3 c milk

1/2 c mayonnaise

Stir in: 1 can shrimp

1 can crabmeat

1 can water chestnuts

Pour over 2 c dry noodles (shell macaroni is the BDM favorite). Mix well.

Pour into greased 1 1/2 quart casserole dish.

Bake at 350 for 20 minutes covered, then

top with French fried onion rings and bake

another 10 minutes uncovered.

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