6 oz. semi-sweet chocolate chips
1 Tablespoon vegetable oil
1 cup of chopped walnuts, peanuts, or sprinkles of your choice.
Cut bananas in half; insert popsicle stick in end that was cut. Place on tray lined with wax paper, and put in freezer for about 30 minutes – just to make them cold.
Melt chocolate with vegetable oil in microwave for 2 minutes. Dip banana halves in chocolate, spooning chocolate over the bananas to coat. Roll in chopped nuts.
Place the chocolate bananas on the same tray and refrigerate for at least 20 minutes.
1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar
Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.
After that cools, fold in:
8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts
Chill until ready to serve.
1 cup raw peanuts or pecans
1 cup sugar
½ c light syrup (Karo)
1/8 tsp. salt
1 tsp. margarine
1 tsp. vanilla
1 tsp. baking powder
1 tsp. vinegar
Butter the pan you will be using. Combine nuts, syrup, sugar and salt in microwave dish (I use Corning Ware). Stir together well with a wooden spoon. Cook 4 minutes on high. Remove and stir well – cook 4 more minutes. Remove and stir in margarine and vanilla. Cook 2 minutes. Remove and stir (quickly) in baking soda and vinegar. Pour quickly onto a buttered cookie sheet (I use a round pizza pan). Cool, break and serve!
(HINT: I enjoy making peanut brittle when it’s really cold outside. When I pour the candy onto the buttered pan, I set it outside where it will cool quickly.)
(ANOTHER HINT: Have all your ingredients measured ahead of time. You’ll be moving really quickly at the end!)
Recipe submitted by Cande.