Brownie Pops by CK
1 box Betty Crocker Fudge brownie mix
24 popsicle sticks
6 oz semisweet chocolate chips (1/2 cup)
2 tsp shortening
Sprinkles and decorations
Heat oven to 350 degrees. Line a 9×13 inch pan with foil so that it extends about 2 inches over the sides of the pan. Spray foil with cooking spray. Make brownies as directed on the box. Cool completely – about one hour. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze for about 30 minutes. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to ½ of each brownie into chocolate; decorate with candy sprinkles. Lay on waxed paper to foil to dry
Hot German Potatoes by BDM
Boil 4 potatoes in their jackets. Peel and slice thinly.
Fry 6 slices bacon slowly, drain and crumble.
Saute 2/3 c chopped onion in bacon fat until golden.
Blend in: 2 T flour
1 T sugar
1 ½ t salt
½ t celery seed
Dash of pepper
Cook over low heat, stirring until smooth and bubbly.
Stir in 2/3 c water
½ c vinegar
Bring to a boil, stirring constantly. Boil one minute.
Pour over potatoes and bacon. Stir gently.
Can be made without bacon, use 2 T butter in place
of bacon fat.