Bring to a boil:
1 cup Karo syrup
1 cup sugar
Add 1 cup peanut butter and stir until dissolved.
Pour over 6 cups Rice Krispies in a buttered bowl and mix thoroughly.
Pour into 13 x 9″ buttered pan and spread out.
Melt and frost with:
1 cup butterscotch chips (1/2 12 ounce package)
1 cup chocolate chips
Note: Butter the bowl and pan while waiting for the Karo and sugar to boil. Measure the Rice Krispies and peanut butter. Once the mixture boils, work quickly. It hardens as it cools.
2 1/4 cups flour
1/2 tsp salt
2 tbsp. olive oil
1 pkg dry yeast (or 1 tbsp.)
3/4 cups warm water
1 tsp. brown sugar
Measure 1/2 cup warm water in a measuring cup and stir in brown sugar. Dissolve the yeast in the water and set aside for at least 5 minutes.
Measure 2 cups of flour into bowl. Make a depression in the middle of the flour and add olive oil and 1/4 cup warm water. When the yeast mixture has risen for 5 minutes, add it to the flour.
Put the dough on a floured surface. Mix all the ingredients in the bowl and place them on the floured board. Knead the dough for 8 to 10 minutes.
Knead by pushing part of it away from you with the heel of on hand and then folding it back towards you. Repeat with the heel of the other hand. Then rotate the dough 1/4 turn and repeat. Add more flour to the board if the mixture is too wet or too sticky. Eventually the dough will become elastic and will stay together in a cohesive ball.
Rub a clean bowl with olive oil and place the kneaded dough in it. Turn to moisten the top with oil as well. Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise. The oven is a perfect place to let the dough rise.
When the dough has risen for an hour to an hour and a half, remove it and place it on the floured board. You are now ready to roll out the dough for pizza.
Roll the dough the size and shape of your pan. Lift it onto the pan and roll the edges up to form the crust. Brush the surface with a little olive oil and put this into a very hot oven (450 degrees). (You can add vegetables before baking if you want.) Bake for 5-10 minutes until the crust is set and steamy. Remove from oven. Spread sauce on crust. Add cheese and toppings. Put back in oven for 10-15 minutes until cheese is bubbly.
Put water on to boil for macaroni. Cook 1/2 pound of elbow macaroni for this. Cook macaroni as package directs.
Melt 1 1/2 tablespoons of butter in saucepan over low heat.
Blend in 1 1/2 tablespoons of flour and some salt and pepper.
Add 3/4 cup of milk. Turn heat up to medium. Stir constantly until mixture thickens and bubbles.
Add 4 oz cheddar cheese cubed. (The smaller it is the quicker it melts.) Stir until melted.
Put macaroni into baking dish. You can use an 8 or 9 inch square or round pan. Pour sauce over macaroni. Stir to mix.
Melt 2 tablespoons of butter in frying pan. Add 1-2 slices of bread cubed. Stir to coat. Sprinkle bread cubes over macaroni.
Cook at 350 degrees for 25 minutes until bubbly on sides.