Scotch Treats & Variations

From:  Cooking with Kellogg's

If you're not a butterscotch fan, may substitute butterscotch morsels with chocolate chips.

1c. (6 oz. pkg.) butterscotch morsels 

1/2c. peanut butter

3c. kellogg's rice krispies

Melt butterscotch morsels and peanut butter either in the microwave using a microwave-safe bowl or melt over hot but not boiling water; stir until well-blended.  Remove from heat.  Add rice krispies, stirring until well-coated.  Drop by teaspoonfuls onto waxed paper or buttered baking sheets, or press into buttered 9x9-inch pan.  Cool.  Yield:  about 6 dozen confections, 1 inch in diameter, or 36  1&1/2-inch squares.

Variations:   (butterscotch morsels & peanut butter optional below)

1.  Chocolate Scotch Treats:  Melt 1c. (6 oz. pkg.) chocolate chips with butterscotch morsels and peanut butter.  Stir into rice krispies.  Shape as desired.

2.  Coconut Scotch Treats:  Add 1c. flaked coconut with rice krispies.  Shape as desired.

3.  Date Scotch Treats:  Add 3/4c. cut, pitted dates with rice krispies.  Shape as desired.

4.  Marshmallow Scotch Treats:  Add 1/2c. mini-marshmallows with rice krispies.  Shape as desired.

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Corn-Crisped Chicken

From:  Cooking with Kellogg's

1 broiler-fryer chicken, cut in serving pieces

4c. kellogg's corn flakes or 1c. kellogg's corn flake crumbs

1&1/2t. salt

1/8t. pepper

1/2c. evaporated milk (you may use milk)

Wash chicken pieces and dry thoroughly with paper towel.  If using corn flakes, crush into fine crumbs.  Combine crumbs with salt and pepper.  Dip chicken pieces in milk, then roll in seasoned corn flake crumbs.  Line shallow baking pan with aluminum foil.  Place chicken pieces, skin side up, in foil-lined pan; do not crowd.  Bake in moderate oven (350℉) about 1 hour, or until tender.  No need to turn chicken while cooking.  Yield: 4-5 servings.

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Almond Fudge Bar

2c. brown sugar
3/4c. margarine
2 eggs
2t. vanilla
2&1/2c. baking mix (i.e. Bisquick or Jiffy)
3c. quick oats
1 pkg. (2c.) chocolate chips
1 can sweetened condensed milk
2T. margarine
1/2t. salt
1/2c. nuts (optional)
2t. vanilla
1c. slivered almonds (optional)

Mix together in bowl the brown sugar, margarine, eggs, and vanilla.  Stir in baking mix and oats until uniform consistency.  In a saucepan, heat chocolate chips, milk, 2T. margarine, and salt, stirring constantly over low heat.  Stir in 1/2c. nuts and 2t. vanilla.  Grease a 9x13-inch cake pan.  Press about 2/3 of oatmeal mixture into cake pan with greased hands.  Spread chocolate mixture on top.  Drop the rest of oatmeal mixture in tablespoonfuls over the top.  Sprinkle almonds over the top--press lightly.  Bake at 350℉ for 30 min. or until light brown.  Cool.  Cut in squares.

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Strawberry Mousse

2 egg whites (room temperature)**
1/4t. cream of tartar
pinch of salt
2c. cool whip
1&1/4c. powdered sugar
2c. strawberries, pureed & chilled
whipped cream for garnish

Beat egg whites, cream of tartar, and salt in a small bowl until stiff and glossy.  In a separate larger bowl, whip the cool whip and sugar until stiff.  Whisk strawberry puree into cream until mixture is very thick.  Gently fold in egg whites, blending well.  Spoon mousse into glasses and refrigerate for at least 1 hour.  Garnish each with whipped cream just before serving.  Makes 10  6-oz. servings.

**Pasteurized egg whites will work with this recipe as the eggs will not be cooked in this recipe.

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