“Peanut Butter Pretzel Bars”

1 pkg. miniature pretzels
1 1/2 c. melted butter
1 1/2 c. creamy peanut butter
3 c. powdered sugar
2 c. semi-sweet chocolate chips, miniature
1 T. shortening

Line a 13 by 9 inch pan with foil. Set aside 1 1/2 c. of pretzels for topping. Blend remaining pretzels in food processor until they are fine crumbs. In a large bowl, mix butter, peanut butter, powdered sugar and pretzel crumbs. Press in a layer in the pan. In a microwave melt chocolate chips and shortening until smooth. Spread over peanut butter layer. Break reserve pretzels and sprinkle over the top. Press down gently. Refrigerate and cover until set about an hour. Lift the foil and remove from pan and cut into bars.

Flossie Glass, Edina

“Chocolate Cherry Brownies”

Combine a family size brownie mix and 1 c. cherry pie filling, 1/4 c. vegetable oil, and 1 egg. Pour into a greased 9 by 13 baking pan and bake by the directions on the brownie box (350 around 25 minutes). Remove it. As soon as you remove, sprinkle 1 c. semi-sweet chocolate chips on top. Spread it once the chips the melt. Add the rest of the cherry pie filling on top.

Betty Mayo, Clifton Hill

“Corn Dogs”

2/3 c. Quaker Enriched Corn Meal
1/3 c. flour
1 tsp. salt
1/2 c. milk
1 egg
3 T. vegetable oil
8-10 hot dogs
add a T. sugar, 1/2 tsp. baking powder and some mustard (about 2 T, to roll into the corn meal)

Combine the corn meal, flour, and salt. Add the milk, egg and oil and mix well. Insert wooden stick in one hot dogs. Coat it with the mixture corn meal, flour, baking powder, sugar, mustard. Fry in hot grease 375 until golden brown.

Kathleen Barnes, Centralia
(National Something on a Stick Day)

Another used Jiffy cornbread mix for the coating

-question regarding flour, if you use whole wheat flour, do you use it the same as all-purpose flour