Good for him!

KILLER CUPCAKES (makes 20-22)
Cupcakes:
4 squares (4 oz) semisweet chocolate
1 tsp vanilla
2 sticks butter
4 eggs
1 1/2 cups sugar
1 cup flour

Preheat oven to 350. Line standard muffin tins w/paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate w/the vanilla & butter. In a large bowl, beat the eggs until thick & add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.

Filling:
8 oz cream cheese, softened
1/4 cup sugar
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips

Mix the cream cheese, sugar, egg & salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake 30 minutes.~~

The following makes more filling than is necessary for the amount of the tart shells so he could make a double batch of the shells with one filling recipe:
PECAN TASSIES
Pastry:
3 oz pkg cream cheese, softened
1 stick margarine, softened
1 cup flour
Dash of salt
Blend together the cream cheese, margarine, flour & salt. Shape into 24 balls; press each ball into 1 3/4" mini-muffin tins (press dough in bottom & sides w/fingers; do not leave any holes.)

Filling:
2 eggs, beaten
1 cup brown sugar, packed
2 TBL margarine, melted
1 tsp vanilla
Dash of salt
1 cup pecans, chopped

Combine eggs, brown sugar, margarine, vanilla & salt. Mix well (do not beat with beater or tops will be crusty instead of nutty.) Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake in apreheated 350° oven 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24.~~

These are a huge hit & were posted by a late poster here:
Marlen's Chubby Hubby Cookies
2 cups butter or margarine, softened
1 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs
2 Tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 12 oz pkg semi-sweet chocolate chips
1 12 oz pkg peanut butter chips
1 cup salted peanuts
2 cups crushed pretzels*

Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
Source: Bob Zotto, Bruker AXS Cookbook
Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.

SOUR CREAM DROP COOKIES (4 dozen)
1/4 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups sifted flour
1/2 tsp baking soda
1/8 tsp salt
1 cup sour cream
1/4 cup sugar
1 1/2 tsp cinnamon

Beat butter & 1 cup sugar at medium speed with a mixer until creamy. Add egg, beating well.
Sift together flour, baking soda & salt. Add to butter mixture alternately with sour cream, beginning & ending with flour mixture & beating until smooth.
Drop dough by rounded teaspoonfuls onto greased baking sheets. Combine 1/4 cup sugar & cinnamon; sprinkle over cookies using a shaker. Bake in a preheated 350° oven for 10-15 minutes.~~

CHEWY CHUNKY CHOCOLATE CHIP COOKIES (5 dozen)
1 cup + 2 TBL packed brown sugar
1 cup sugar
1/2 cup butter, softened
4 1`/2 cups quick-cooking oats
2 cups extra-crunchy peanut butter
3 eggs
2 tsp baking soda
1 tsp light Karo syrup
1 tsp vanilla
1/4 tsp salt
2 2/3 cup chocolate chips

Beat the brown sugar, sugar & butter in a mixer bowl until creamy, scraping the bowl occasionally. Add the oats, peanut butter, eggs, baking soda, Karo syrup, vanilla & salt & mix well. Stir in the chocolate chips. Drop by spoonfuls onto a buttered cookie sheet. Bake in a preheated 350° oven for exactly 14 minutes; do not overbake (make sure your oven temp. is correct.) Cool on the cookie sheet on a wire rack. Remove to an airtight container.~~

HAYSTACKS
Two 6 oz pkg butterscotch bits
5 oz can chow mein noodles
6 oz can peanuts

Melt butterscotch bits in a heavy pan or double boiler. Stir in nuts & noodles. Drop onto waxed paper with a teaspoon. Cool.~~

TURTLES
8 oz soft caramels
2 TBL heavy cream
1 cup pecan halves

Melt caramels in heavy cream in top of double boiler. Arrange pecans in groups of five (a head & 4 legs.) Spoon caramel in a small mound in the middle of the nuts to make the body. The caramels should partially cover the nuts to keep them in place. Let stand until hard. Coat body, head & legs with dipping chocolate.
Dipping Chocolate:
1 lb semi-sweet chocolate

Melt chocolate in top of double boiler. Stir with a spoon while chocolate is melting. Be careful nut to drip any water into chocolate. One drop of moisture will make the chocolate tighten. Spoon melted chocolate over body, head & legs of turtle.~~

PUPPY CHOW
12 oz chocolate chips
12 oz butterscotch chips
1 tsp butter
1 large box Crispix cereal
Powdered sugar

Melt chocolate chips, butterscotch chips & butter until smooth. Pour chocolate mixture over cereal & mix well. Pour powdered sugar over cereal, cover & shake mixture to coat with the powdered sugar. Repeat until well coated.~~

Posted by Marlen with the source at the bottom:
Orange Cocoa Sandies
1 cup (2 sticks) butter, softened
1 3/4 cups all-purpose flour
1-1/4 c confectioner's sugar, divided
1/4 cup unsweetened cocoa
1 c finely chopped pecans
1 teaspoon orange extract

Preheat the oven to 400 degrees F. In a large bowl, beat the butter, flour, 1 cup confectioner's sugar, the cocoa, pecans, and extract for 2 to 3 minutes, or until well blended. Drop by teaspoonfuls about 1 inch apart onto ungreased baking sheets. Bake for 8 to 10 minutes, or until
set. Allow to cool slightly, then dust with the remaining 1/4 cup confectioner's sugar. Serve, or store in an air-tight container until ready to serve.
Yield: About 4 dozen cookies
So Many Options! For traditional pecan sandies, leave out the cocoa, change the orange extract to vanilla, and increase the flour to 2 cups.
Source: Hannah MN

This one's great:
LEMON BARS DELUXE
2 1/4 cup flour
1/2 cup confectioners' sugar, plus additional for sprinkling
2 sticks butter
4 beaten eggs
2 cups granulated sugar
1/3 cup fresh lemon juice
1/2 tsp baking powder

Preheat oven to 350°. Whisk together 2 cups of the flour & the confectioners' sugar. Cut in the butter until the mixture clings together. Press the dough into a 13x9x2" baking dish. Bake 20-25 minutes or until lightly browned.
Meanwhile, beat together the eggs, granulated sugar & lemon juice. Mix the remaining 1/4 cup flour with the baking powder; stir into the egg mixture & pour over the hot baked crust. Bake for 25 minutes longer. Remove from the oven & sprinkle w/confectioners' sugar. Cool. Cut into squares.~~

CHOCOLATE PEANUT CLUSTERS
2 TBL peanut butter
1 cup (6 oz) butterscotch chips
1 cup (6 oz) semisweet chocolate chips
2 cups salted Spanish peanuts
Melt peanut butter, butterscotch chips & chocolate chips in the microwave or in the top of a double boiler. Stir until smooth. Stir in peanuts. Drop by rounded teaspoonfuls onto waxed paper.~~

Here's another Nut Cluster recipe you might like:
CHOCOLATE NUT CLUSTERS (3 1/2 dozen large)
1 lb milk chocolate
14 oz can sweetened condensed milk
2 cups unsalted peanuts, almonds or pecans

Melt chocolate in the top of a double boiler. Remove from heat & stir in milk. Blend in nuts until well-coated. Drop by taspoonfuls onto buttered cookie sheet. Refrigerate several hours.~~CHOCOLATE NUT TOFFEE (about 12-15 pieces)
1 cup chopped pecans or walnuts
1 stick butter (8 TBL)
3/4 cup packed brown sugar
6 oz pkg semisweet chocolate chips
Spread the nuts in the bottom of a well-greased 8" baking pan. Melt the butter in a heavy saucepan, add the sugar & boil the mixture for 7 minutes, stirring constantly. Pour immediately over the nuts; let stand a few minutes. Spread chocolate chips on top. Cover with a bread board to keep in the heat. When the chocolate has softened, spread evenly. Refrigerate. When cool, break into pieecs.~~

CREAMY PRALINES (about 18)
1 cup packed brown sugar
2 cups granulted sugar
3 TBL light Karo syrup
1 cup milk (evaporated makes richer pralines)
4 TBL butter
2-3 cups pecan halves
2 tsp vanilla

In a heavy pot, combine the sugars, Karo & milk. Cook slowly, stirring constantly, over moderately high heat. Add 1/2 the butter when the candy first comes to a boil, then continue to cook until it reaches 236° (soft ball). Remove from the heat, add the remaining butter & beat, using about 150 vigorous strokes. Add the vanilla & pecans & continue beating until the candy becomes slightly lighter in color & is more creamy. This is the most important step. While the candy is still hot, drop onto buttered waxed paper so that it will form smooth creamy pieces about 2" in diameter. Allow to harden before serving.~~ (From A Cook's Tour.)

Got these from a Land O'Lakes box & they're really good.
SLICE & BAKE LEMON CRISPS (6 1/2 dozen)
3/4 cup Land o Lakes unsalted butter, softened
1 cup sugar
1 egg
1 TBL grated lemon peel
1 1/2 cups flour
Sugar or powdered sugar
Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

Check out the Cookies & also the candy sections of the Land O'Lakes site. Some really good recipes there.

Thankyou Miss Ginger. From Eugene

Hi Ginger!

That was my son. He's not real talkative on the computer. But he is grinning from ear to ear and laughing over the Puppy Chow name receipe. You have made one boy's day for sure.

Thanks so much for taking the time out to post so many receipes for him to try. That must have taken you alot of time. I appreciate it very much.

This will be his first attempt at really baking goodies and trying to sell them.... hehehehe.... As a mom I wonder how many goofs I will have to try before he gets it down right. LOL Happy Easter! Ella

Ella and Eugene,
The Puppy Chow is great and it is easy to make. I used to make if for my husband's office and all the folks (adults) loved it. And certainly the kids love it.
Looked over the recipes Ginger gave and they are all winners too so you should have a grand time.
RL`

You know what's a good moneymaker? Dog biscuits! Seriously. Eugene, lots of people have dogs & I'll bet nobody else will be selling them. The ingredients are inexpensive, too. Just get a bone-shaped cutter or the dogs don't care so just use a round one. Good luck & let us know how it goes.

Hopefully, you'll get some more recipes from others but check the recipes at the link below. We made a lot of money making different dog biscuits for a fundraiser for our local Humane Society. I'll hunt for some cat treats recipes too. There isn't much in the way of cat treats available.

Here are some cat treats.

Eugene I wish you much success. Here are a few very Tried and True recipes that have been popular on the main Cooking Forum. Many of these I use to make for bake sales at my sons school and many were the first to go. I hope one of them will work for you.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

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1 cup butter
pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
. Cream butter and sugar until light and fluffy. Add vanilla, flour, salt,
and chocolate chips. Roll into 1 inch balls. Dip fork in to white sugar and
flatten cookie.

Bake at 325° until golden. Do not let brown.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

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============
1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves

Optional - 1/2 cup currants or raisins
water

.
Blend together the butter and brown sugar. Beat the eggs lightly and stir
into the butter and brown sugar and add the corn syrup. (You can substitute
Corn syrup for all or part of the Maple syrup.), add vanilla and raisins
if using.

Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes
or until pastry is golden.

The filling in these tarts is runny. Do not over bake or the filling will
firm up. Let tarts set in the tins for about 3 minutes. Remove carefully
and cool on racks. Makes about twenty 3 inch tarts.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

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=====================================
Posted by:

KarenInSeattle on Thu, Oct 17, 02 at 19:14

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more
to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted
butter, cut into pieces
1/2 cup granulated sugar, plus extra
for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2
eggs)
.

Combine the flour, baking soda, and spices in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle
attachment (or using a hand mixer). Add the sugars and mix. Add the
molasses and mix. Add the egg whites in 2 batches, mixing to combine after
each addition. Add the dry ingredients in three batches, mixing to combine
after each addition.

Heat the oven to 350 degrees F. Spread a few tablespoons of granulated
sugar on a small plate.

Roll the dough into 3/4-inch balls, then roll each ball in the sugar until
lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch
of space between the cookies. Bake until browned, 8 to 10 minutes. Let
cool on wire racks and store in an airtight container.

Yield: 60 cookies

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

{{gwi:1496787}}
======================
These are amazingly good and simple to make. They are a nice alternative to brownies.

Recipe from the Nantucket Open House Cookbook.

Crust

1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour

Topping

1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs beaten
. Preheat oven to 350°

Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in
a mixing bowl until moist and crumbly. Press the mixture firmly and evenly
in the bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.

Prepare topping: Stir all the ingredients together until blended. Spread
the topping over the baked crust and bake for 20 minutes. Let cool
completely, then cut into 16 squares.

Eugene, this loaf cake and others as well can be made in mini loaf pans. These sell well and are very easy to make.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

{{gwi:1496789}}
==================================
Note: This cake is also nice with the addition of poppyseeds. Make sure the poppyseeds are not stale.

4 cups all purpose flour
1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla

Lemon Glaze

4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice
. Preheat oven to 350°F. LIght grease 3 or 4 loaf pans (depending on size)

Into large mixing bowl, sift together flour, baking powder, salt and sugar.
In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla.
Add the liquid ingredients all at once into dry ingredients. Blend just
until moistened. Turn into prepared pans and tap pan to smooth out mixture.

Bake 60 to 65 minutes, or until toothpick inserted into centre comes out
clean. Let cool slightly in pan, and then remove and place on a wire rack
to cool. Poke top in several places with a toothpick and brush with lemon
glaze while still warm.

Glaze,

Blend ingredients until sugar is dissolved.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

{{gwi:1496791}}
======================
SHORTBREAD TARTS

1 cup (227 grams) (2 sticks) unsalted butter, room temperature

1/2 cup (72 grams) powdered sugar

1 1/2 cups (210 grams) all purpose flour

1 tablespoon (15 grams) cornstarch or rice flour

CREAM CHEESE FILLING:

One 8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (83 grams) lemon juice (freshly squeezed)

1 teaspoon (4 grams) pure vanilla extract

GARNISH:

Any combination of berries (blueberries, strawberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

. FOR SHORTBREAD TARTS:

Lightly grease or spray with Pam 24 miniature muffin tins (approximately 1
l/2 inches (3.75 cm) in diameter). Set aside. Preheat oven to 325 degrees
F (170 degrees C) and place rack in center of oven.

In the bowl of your electric mixer cream the butter and sugar together
(approximately two minutes). Add the flour and cornstarch and mix just
until incorporated.

Divide dough into 24 even pieces and place one ball of dough in center of
each muffin tin. Bake for approximately 18 - 20 minutes or until lightly
browned. About halfway through baking time, lightly prick each shortbread
as they will have puffed up. Check again after another five minutes and
prick again if they have puffed up. Cool shortbread in pan on a wire rack.
When cool remove tarts from pan by using a sharp knife. These are quite
fragile so be careful when removing. (These may be made in large quantities
and frozen.)

CREAM CHEESE FILLING:

In food processor or electric mixer beat cream cheese until fluffy. Add
condensed milk, then lemon juice and vanilla. Process until smooth.

Fill tart shells with cream cheese filling and refrigerate at least 2 hours
before serving to allow flavors to blend. Just before serving top with
fresh cut up fruit.

Makes 24 mini tarts.

The tart shells can be made ahead and frozen. The cream filling can be
refrigerated for 4-5 days.

Adapted from The Best of Bridge Cookbook

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

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==============================
1 Cup butter
1 cup sugar
1/2 cup
packed brown sugar
1 egg
2 teaspoons vanilla
1 2/3 cup flour
3/4 Teaspoon baking soda
1/8 teaspoon
baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
dash nutmeg
1 1/2 cups rolled oats
. Preheat oven to 350 Cream butter and sugars together until light and fluffy.
Add egg and beat until smooth. Add vanilla Combined flour, soda, baking
powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled
oats. Roll into small balls (golf ball size) and flatten with glass dipped
in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should
not get brown. Cool on wire rack.

Source: Toronto Star

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

{{gwi:1496795}}
====================
Source: Patty
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted
1 can sweetened condensed milk
1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal .
caramel layer. Chill and cut into squares.
.
. Combine first 6 ingredients and press into 8" square pan and bake at 350
for 10 minutes
In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown
sugar. Bring to a boil and simmer for 5 minutes, stirring continuously.
(this burns easily to watch carefully) Remove from heat and pour over baked
crust.
Melt chocolate chips over low heat. Stir in remaining cereal until well
coated. Using two forks spread over caramel layer. Chill and cut into
squares.

There's that self-designated "main" forum thing again! LOLOL Let us know how you make out, Eugene.

I just wanted to say: I am addicted to both the Lemon Bars Deluxe and the Graham Chewies. Both delicious and easy recipes.

The truth is people who are buying in a market like things that they recognize and associate with..things that make them drool just thinking about it so keep the stuff you sell simple....

I am going to suggest things like chocolate chip cookies and oatmeal cookies and sugar cookiers and snickerdoodles etc etc....and I further suggest that you make them different...make something about them eyecatching..instead of selling three cookies for a dollar...sell one big cookie for a dollar...instead of the normal looking cookie..after you press them out on the pan to bake..put some of your raisens or chips or what ever on top of them so that they are very obvious...and it will make the cookie look like it is overflowing with goodies..big chunks of white chocolate.etc etc.....buy some brown lunch bags at the market and a felt tip pen and write your name on the bag....make up flyers and have your picture and tell them why they should buy your cookies......or say thank you and tell them why you are selling cookies...There's and old saying which applies to selling at a outdoor or flea market or bake sale thing...you'll recognize it.....KISS.......

Oh wow Ginger..I just saw the doggie treat thing....that's a great idea.....

Hello Ladies!

Happy Easter! So many neat receipes and neat ideas for my son. He will be on for a little bit tommorrow night to talk to you. He's been busy doing his homework all day.

Thanks so much Ladies!!! I have no baking skills and all your input is an answer to a prayer. GB Ella

You're very welcome, Ella. We're rooting for him.

Hello, this is Gene. I just wanted to say thanks for the recipes and business information you sent me and I will give try. They are great ideas. Please let me know if you come up with some more ideas. Can you please tell me what a zest a lemon is? I haven't learned that at school yet. May I also ask how do I keep the stuff fresh, so they don't expier til I sell them. Thank you again.

Sincerely,
Eugene Hamric

The zest on a lemon is the yellow part of the skin. Don't get any of the white part, which is bitter in it. Lots of cookies/baked goods will freeze well (not all) so try to make the baked goods as close to the time they'll be used as possible. Zip-lock bags with most of the air removed are good & depending on the recipe, lots of cookies will keep for a while in a canister.

I agree with Ginger...try to make your Goodies as close to the day you are going to sell them as you can....Wrapping them individually would probably help to keep them fresh and if you don't want to do that, I would get some containers that have good lids to keep them in.....maybe something that you can use to display them as well.....

Here's another idea that you could make a good profit on, especially if you watch for brownie mix being on sale. You could put it in a metal pizza pan on the table and then cut it up with a pizza wheel with a real flourish and sell by the slice, just like pizza.

BROWNIE PIZZA

1 (21.5 oz.) package fudge brownie mix
2 Tbs. flour
1/ 3 cup water
1/ 4 cup vegetable oil
1 egg
1 cup miniature marshmallows
1/ 2 cup M&Ms
1/ 2 cup unsalted peanuts
1/ 4 cup caramel ice cream topping

Heat oven to 350 degrees. Combine brownie mix, flour, water, oil, and egg in mixing bowl. Beat 50 strokes by hand. Pour brownie mix onto a pizza pan and spread out to edges. Bake for 15 to 20 minutes. Immediately after removing from oven, sprinkle with marshmallows, peanuts and M&Ms. Cool for 20 minutes. Drizzle with ice cream topping in a criss-cross design. Cool completely. Cut into wedges to serve. Cover with plastic wrap to store. 12 to 16 servings.

Great idea, Ruthanna!

Hi Ladies!

That is a cool idea. Thanks so much for it! Chocolate and brownies. I am drooling here ladies with all your receipes.. heheheheh.. I cant wait til he gets everything made and I get o sample. I have a bad sweet tooth .. LOL... My son was wondering usually when you have a sale how much do you charge for things? Is there some way to figure it out. I told him that mom can't afford to keep buying him supplies that he has to figure the cost in but from there we dont know where to go.

Really appreciate all your doing to help us out Ladies and I mean that from the heart. Thanks GB Ella

Here's a couple simple things that sell like hot cakes at our craft shows;

Diane's Home Cookin 4.8 Chapter: Candy

White Trash
===========
3 Cup chex type cereal
3 Cups cheerios type cereal
2 Cups salted Peanuts

1-1/4 Pounds White Dipping Chocolate (melted)
. Mix first 3 ingredients. Pour melted white chocolateover mixture-toss to
coat. Spread into waxed paper and cool. Break up clumps.

I package this in sandwhich sized ziplock baggies & sell for $1.25---also do

Moose Droppings

Buy a lrg bag of caramel popcorn from the bulk section of groc store---melt a bag of chocolate dipping wafers & toss with the caramal popcorn-spread out to cool & break up clumps--package & sell like the White Trash.

WE also do plain white popcorn ( salted) covered with melted white chocolate & use the colored candy coating wafers to do brown, orange & yellow at our Fall shows, white-- green & red at our Christmas shows.

And small ziplock bags (3 x 4 inches)of Tiger Bark sell well at $1.25

Diane's Home Cookin 4.8 Chapter: Candy

Tiger Bark
===========
1 Cup milk chocolate chips
2 Cups (12 ounces) vanilla milk chips or almond bark
2 Cups peanut butter chips
1/2 Cup chopped peanuts
. Line jellyroll pan with foil. In microwave, melt 3 types of chips
separately, stirring until smooth. Pour melted peanut butter chips into
prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and
chocolate chips on top, drizzling each randomly. To marbleize, use knife to
pull through chocolate in wide curves. Refrigerate until set. Break into pieces.

I'd suggest going to a couple of places where things like that are sold to check the prices. They could vary by the region.