Chocolate Scotcharoos

1 cup karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice crispies
1 12oz bag of semi sweet chocolate chips
1 12oz bag of butterscotch chips

Bring karo syrup and sugar just to a boil. Remove from heat and stir in peanut butter. Stir in rice crispies. Press into buttered (or spray with pam) 9x13 pan. (I use a jelly roll pan for thinner bars.) Melt chocolate chips and butterscotch chips in the microwave stirring often, or use a double boiler. When melted, spread over crispies. Let cool and cut into squares.

Contributed by: Cathy Fahrner

White Sauce

Thin (1 cup)
1 Tb butter
1 Tb flour
1/4 t salt
1 cup Milk

Medium (1 cup)
2 TB butter
2 Tb flour
1/4 t salt
1 cup milk

In a saucepan melt butter. Stir in flour, salt and dash pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more.
(Add grated cheese to taste)

Contributed by: Connie Noyes

Broccoli Salad

2 bunches broccoli
1 bunch purple grapes
1/4c. salted sunflower seeds
6 pieces cooked crumbled bacon

Dressing
1c. miracle whip
1/2c. sugar
2 Tbsp. white vinegar

pour dressing over salad,refrigerat and ENJOY.

Contributed by Tiffany Robison