Recipes for Dec. 23

Nut Goodie Bars

12 oz. butterscotch chips

12 oz. chocolate chips

2 c. peanut butter

1 c. butter

¼ c. dry vanilla pudding (not instant)

½ c. evaporated milk

2 c. powdered sugar

1½ tsp. maple flavoring

1 lb. salted peanuts

Melt the butterscotch chips, chocolate chips and peanut butter together. Place 1/2 in a jelly roll pan. Refrigerate and let harden. Boil the butter, pudding and milk for one minute. Add powdered sugar and maple flavoring. Mix well and spread over the first layer. Cool until firm. Heat slightly to soften the rest of the peanut butter mixture and add to the layers. Add peanuts and spread over the top. Refrigerate. Cut into bars.

Mae Nelson

Duluth

Seasoned Pretzels

2 lb. pretzels

1½ c. canola oil

1 pkg. dry ranch dressing

1 tsp. garlic powder

1 tsp. dill weed

Mix the oil, dressing, garlic and dill weed and pour over the pretzels. Do not break. Mix, stir or shake often.

Zona Turja

Duluth

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