Bacon Candy

• 1 lbs. Bacon 
• 1/4 cup Brown Sugar

Directions:

Pre-heat oven to 350 degrees. 

Slice bacon into 1/2 inch strips and thoroughly coat in the brown sugar. 

Allow for grease to drain by crumpling aluminum foil and place bacon on a baking sheet without overlapping strips of bacon.

Bake until bacon becomes crispy.

Allow bacon candy to cool and harden before serving.

Rhubarb Torte

• 4 cups rhubarb
• 3/4 cup sugar
• 1 (3 oz.) pkg. strawberry jello
• 1 yellow or white cake mix

Directions:

Cut rhubarb into small pieces and place in bottom of pan. 

Take sugar and evenly spread over the rhubarb. 

Next, spread strawberry jello over the top of the sugar. 

Melt 1/3 cup butter, drizzle over cake mix.

Pour 1 cup water over cake mix and bake at 350 degrees for 1 hour.

Zebra Cake

• 1 medium size Cool Whip
• 1 pkg. Nabisco chocolate wafers

Directions:

Use a long platter. 

Spread cool whip on one side of wafers, stack together into a log. 

Save enough cool whip to completely cover tops and sides of log. 

Cover with wax paper and refrigerate for 24 hours. 

To serve, slice diagonally, wafers will have absorbed moisture from cream and swirl to zebra effect.

Bob Morgan Buns

• 2 pkgs. frozen dinner rolls
• 1 small package french vanilla pudding
• 1/2 cup butter melted
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• Chopped pecans (optional)

Directions:

Grease large bundt pan and fill with frozen dinner rolls.  Top with dry pudding mix and pour melted butter, brown sugar, cinnamon and pecans over the top. Cover with greased wax paper and let stand overnight.  Bake at 325-350 degrees for 30-35 minutes.  Turn onto platter and let drain.

Mud Buddies

• Peanaut Butter
• Chocolate Chips
• Powdered Sugar
• Chex

Directions:

Melt the PB and Chocolate chips in a big pot on the stove.

Mix in the Chex until coated evenly.

Dump the coated Chex into a 2 gallon freezer bag full of Powdered sugar. Seal the bag and shake it to coat the Chex.

Let cool.