Peanut Crisp Bars

• 1 cup White Sugar
• 1/2 cup Butter
• 1 cup Light Corn Syrup
• 1 cup Peanut Butter
• 6 cups Rice Krispies
• 1 1/2 cups Peanuts
• 1 lg Hersheys Candy Bar w/Almonds

In a saucepan, combine sugar, butter and corn syrup, bring to a boil.  Stir in peanut butter.   Combine in a large bowl the rice krispies and peanuts.  Add the hot mixture.  Press into a 9 x 13 inch pan.

Frosting:  melt the candy bar (sometimes I add extra chocolate chips, about 1 cup) and spread on top of bars.   Very Good.   This is truly a Plunkett favorite.

Chocolate Chip Cookies

• 2 cups Shortening
• 1 cup Sugar
• 2 cups Brown Sugar
• 2 tsps Vanilla
• 4 Eggs
• 4 1/2 cups Flour
• 2 tsps Baking Soda
• 2 tsps Salt
• 1 cup chopped nuts (optioinal, your choice of nuts)
• l large pkkg Chocolate Chips

Cream shortening, sugar, brown sugar, vanilla and eggs.   Add flor, baking soda and salt to mixture.  Blend well.  Then add in your nuts and chops.  Bake at 350 degrees for 10-12 minutes.

Variants:  You could use Butterscotch Chips, White Chocolate Chips; Reeses Pieces or other sorts of chips for additional flavorings.  Sometimes I like to add 1 tsp malt powder for additional flavor.  Very Good.

submitted by the Plunketts

Scotch Tea’s

2 cups quick cooking oats
3/4 cup packed brown sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter-melted

Mix all, and place in greased 8 in pan. Bake at 350 degrees for 20-25 minutes. 20 is usually best. Recipe is good. It came from my mother-in-law Sylvia Plunkett.