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1. Pecan Sugar Crisps
2. Puppy Chow
3. Peanut Butter Popcorn
4. Elephant Ears
1. Pecan Sugar Crisps
1/2 cup sugar
1 cup butter
1/3 cups Pecan Meal Or Finely Chopped Pecans
1 Pky Wavery Type Crackers (generic), Cannot Be Brand Name!
Layer the crackers on the cookie sheet one layer thick. before you start making the topping.Put butter and sugar in small saucepan and stir until just boiling... no more..(DO NOT OVERCOOK) you will not be able to get the crackers out of the cookie sheet! Add the package of pecan meal. Pour the sugar butter pecan mixture on top of the crackers...spread around as evenly as possible, then bake for 10 min. at 350 degrees.. Remove immediately and serve! ABSOLUTELY Delicious! I bet you can't eat just one! :)
NOTE: For some reason this does not turn out right if you use Waverly Brand crackers, so save yourself some money and look for the generic of the same type. :)
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1. Puppy Chow
3/4 Cup peanut butter
1 Cup chocolate chips
1/4 Cup butter
8 Cup Crispix cereal
2 Cup powdered sugar
Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.
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3. Peanut Butter Popcorn
12 Cup of plain popcorn
1 Cup light Karo syrup
1 Cup of sugar
1 Cup peanut butter
1 Cup of peanuts (optional)
Put popped popcorn in a large bowl and set aside. In a saucepan, cook the syrup and sugar together on medium heat until the mixture starts to bubble. (Sugar will be dissolved). Remove from heat, and stir in the peanut butter.
Add the peanuts, if desired. Pour this mixture over the bowl of popcorn. This mixture can be pressed into a 13X9 buttered cake pan and cut into squares. It can also be shaped into popcorn balls, too.
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4. Elephant Ears
2 Cup milk
5 Tbl shortening
2 pkg. dry yeast
6 Cup flour
5 Tbl sugar
Cinnamom/Sugar Mixture
2 Tbl salt
2 Cup water, Warm
2 Qt cooking oil
Heat milk to 100 degrees to 115 degrees. Pour into large mixing bowl; add sugar, shortening and salt. Sprinkle yeast in warm water and stir to dissolve. Add to milk mixture. Stir in 2 cups of flour; beat on low speed of mixer until smooth. Stir in enough additional flour to make thick, using all of flour. Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise until double in size, about 1 hour. Divide dough into 6 or 8 balls. Roll each out in an irregular elephant ear shape. Heat cooking oil to 375 degrees. Deep fry elephant ears, one at a time, for about 3 to 5 minutes on each side or until a golden brown. Serve hot, sprinkled with the cinnamon and sugar.
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5. Chicken Nuggets 
2 Cup milk
5 Tbl shortening
2 pkg. dry yeast
6 Cup flour
5 Tbl sugar
Cinnamom/Sugar Mixture
2 Tbl salt
2 Cup water, Warm
2 Qt cooking oil
Heat milk to 100 degrees to 115 degrees. Pour into large mixing bowl; add sugar, shortening and salt. Sprinkle yeast in warm water and stir to dissolve. Add to milk mixture. Stir in 2 cups of flour; beat on low speed of mixer until smooth. Stir in enough additional flour to make thick, using all of flour. Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise until double in size, about 1 hour. Divide dough into 6 or 8 balls. Roll each out in an irregular elephant ear shape. Heat cooking oil to 375 degrees. Deep fry elephant ears, one at a time, for about 3 to 5 minutes on each side or until a golden brown. Serve hot, sprinkled with the cinnamon and sugar.
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