Recipes from Nate

As told to me by Nathan Gibbons...

THE CHOCOLATE COVERED MARSHMALLOW TREATS
Melt Hersey's or chocolate chips for 30 seconds in the microwave. After you take them out of the microwave, stir them. Even if they don't look liquid, they are still soft. Use toothpicks to dunk the marshmallows inside. Put them in the freezer. When they are frozen, let them thaw out for a few minutes. Then, you have some dessert!


INSTANT S'MORES
Get out a graham cracker and break it into fourths. Then get marshmallow and chocolate chips and put them on. Then get out another graham cracker and break it into fourths. Place each one on top of the previous ones you just did. Put them in the microwave for 15 seconds. Then it will turn out really thick and gooey.

CANDIES

PEPPERMINT BARK
Makes 36 pieces.
1 pd. white chocolate chopped
2 c. puffed rice cereal
1 pkg. (7.5 ounces) hard peppermint candies
Spray a bar pan, line with wax paper.
Crush candies: place unwrapped candies in two zipped bags (on inside the other) wrap in towel and crush with rolling pin.
Melt chocolate and stir in cereal. Spread in prepared pan. Sprinkle with candy, press with waxed paper. Chill until firm (20-30 min.) no longer or candy will soften.
Peel waxed paper off and break into 2 inch pieces. Store at room temp. in airtight container. Good up to one week.


CORNFLAKE COOKIES
1/2 c. sugar
1/2 c. light karo syrup
1 c. peanut butter
1/2 t. vanilla
3 c. cornflakes
Melt sugar and karo in saucepan. Add peanut butter and melt. Add vanilla and stir in cornflakes. Drop onto waxed paper.