• 1 envelope unflavored gelatin

• 1/2 cup sugar

• 1 cup boiling water

• 1 cup chunky peanut butter

• 1 cup chocolate milk

In medium bowl, mix gelatin and sugar; add boiling water and stir until gelatin is completely dissolved. With wire whip or rotary beater, blend in peanut butter; stir in milk. Pour into 5 0z paper cups and place in freeze until partially frozen. Insert wooden ice cream sticks and freeze until firm. Makes 6 pops.

Variations: Stir in small semi-sweet chocolate chips, chopped banana or mini marshmallow just before inserting stick.

Ice Cream Crunchies

• 1/2 cup Karo Light or Dark Corn Syrup

• 1/2 cup peanut butter, creamy or chunky

• 3 cups Rice Krispies cereal

• brick ice cream (in a box), you pick the flavor 

Combine syrup and peanut butter. Add Rice Krispies cereal and stir until well coated. Press mixture into a waxed paper lined 13x9" pan; chill. Remove from pan and cut into 12 (3") squares. Cut 2 pints brick ice cream into slices and place between two crunchie squares. Cut each square into two bars. Serve immediately or wrap and freeze until needed. Makes 12 Ice Cream Crunchies.

Campfire Hash Rounds

• 1 tbl oil

• 1 can corned beef hash

• 2 tsp prepared mustard

• 4 slices tomato

• 1 tsp salt

• 1/8 tsp garlic salt

• 1/4 tsp Tabasco sauce

• 4 tbl grated cheese

Heat cooking oil. Remove corned beef hash whole by opening can at both ends. Cut into four rounds. Place in hot oil; cook over medium heat for 5 minutes; turn. Spread thinly with mustard. Top with tomato slice. Sprinkle with seasonings and grated cheese. Cook for 5 minutes or until cheese is slightly melted.  Makes 4 servings.

• 1 cup light corn syrup

• 1 cup sugar

• 3/4 cup reduced fat peanut butter

• 4 cups Grape-Nuts Cereal

Mix corn syrup, sugar and peanut butter in a large microwavable bowl. Microwave on high 2 minutes or just until mixture boils, stirring every minute. Add cereal; toss to coat well. Press firmly onto bottom of foil-lined 13x9" baking dish lightly sprayed with non-stick cooking spray. Cool, cut into bars. Makes 30 bars.

• 1 cup vanilla yogurt

• 1/2 cup orange juice

• 1 medium ripe banana, cut into chunks

In a blender, combine the ingredients; cover and process until smooth. Pour into Popsicle trays, or into small plastic disposable cups and insert Popsicle sticks in center. Freeze until firm, about 5 hours or overnight. Makes 6 servings.

• 1/2 cup butter (no substitutes)

• 2 squares (1 oz each) unsweetened chocolate

• 1 cup sugar

• 3/4 cup all-purpose flour

• 2 eggs, beaten                                                                                    

• 1 cup confectioners sugar

• 1/3 cup creamy peanut butter                                                

• 1½ teaspoons vanilla extract

• 2 to 4 tablespoons milk

• 3/4 cup plain M&M's

• 1/2 cup flaked coconut, toasted

• 1/2 cup chopped pecans, toasted

In a saucepan over low heat, melt butter, chocolate and sugar. Remove from the heat; stir n flour until smooth. Add eggs and beat until smooth. Spread onto greased 12" pizza pan. Bake at 350º for 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M's, coconut and pecans. Makes 8-10 servings.

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