Try this yummy recipe from Lyn M.!
Deluxe Chocolate Marshmallow Bars
Yields about 3 dozen. Freezes well.
3/4 cup butter or margarine
1 1/2 cups sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons baking cocoa
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
1 1/3 cups (8 oz.) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal
In a mixing bowl cream butter and sugar.
Add eggs and vanilla; beat until fluffy.
Combine flour, baking soda, salt and cocoa; add to creamed mixture.
Stir in nuts if desired.
Spread in a greased jelly roll pan (15x10x1).
Bake at 350 for 15-18 minutes.
Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes.
Using a knife dipped in water, spread the melted marshmallows evenly over the cake.
For topping, combine chocolate chips, butter and peanut butter in a small sauce pan.
Cook over low heat, stirring constantly, until melted and well blended.
Remove from heat; stir in cereal.
Spread over bars.
This is the recipe from Lois B's friend Reenie:
Creamy Corn Casserole
2 Tbs melted margarine
1 tsp flour
1 tsp powdered chicken bouillon
1/4 tsp dry mustard
2 tsp dried chopped chives
1 tsp parsley flakes
2 C whole kernel corn, drained (or cooked frozen)
1 C low-fat cottage cheese
Whip cottage cheese in blender for 2 minutes. Blend the margarine with the four until smooth. Add seasonings, corn, and cottage cheese. Mix well and pour into a 1 1/2 qt casserole. Bake at 350 degrees for 25-30 minutes or until heated through. Garnish with green pepper rings and pimiento curls if desired.
Yield: 6 servings of 120 calories each.
From page 285 of the American Heart Association Cookbook, Feb 1986.
224 East Old Highway 74
Monroe, NC 28112