Lemon Bars

1 cup margarine
1/2 cup powdered sugar
2 cups flour

Mix the above ingredients and pat down in the bottom of a 9x13. Bake at 350 for 15 minutes.

4 T. lemon
4 T. flour
4 eggs
2 cups sugar
1 T. baking powder

Pour on top of baked dough and cook for another 25 minutes. Sprinkle with powdered sugar.

Puppy Chow

1/2 cup butter
1 1/2 cup chocolate chips
1/2 cup peanut butter
10 cups rice chex
1 1/2 cups peanuts
2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Rice Chex Snacks

Mix in a bowl:
12 ounces rice chex
1 1/2 cup coconut
1 cup slivered almonds

Boil and stir for 7 mins:
1 1/2 cups butter
1 1/2 cups sugar
1 cup light Karo syrup
Remove from heat and add 1 tsp baking soda stir and over cereal mixture. Spread on two greased cookie sheets. Bake at 250 for 5 mins.

Orange Toasted Almond Muffins

7 1/2 cups flour
3 cups sugar
10 1/2 tsp. baking powder
1 1/2 tsp salt
2 1/4 cups carnation evaporated milk
1 1/2 cup water
1 cup oil
3 eggs
3 Tablespoons grated orange peel
3/4 tsp almond extract
3 cups chopped almonds, divided

For glaze:
3 cups powdered sugar
6 Tablespoons Orange Juice

Beat 30 seconds. Fold in 3/4 of almonds. Bake at 375 degrees for 18 min. Let cool, glaze and sprinkle remainder of almonds.