Submitted by Karen Walker, Kimball, NE

Star-Herald Holiday Recipe Guide Archives

Mix 12 oz semi sweet choc. chips

12 oz butterscotch chips

1 C. creamy peanut butter and melt together

Then Add: 16 oz dry roasted peanuts

16 oz small mini marshmallows, mix completely

cover cookie sheet with wax paper, pour mixture onto sheet & spread out. Set in refrig & when it is set up cut into squares.

Cream Cheese Coffeecake:

2 pkgs refrigerated Crescent rolls

2 – 8oz cream cheese, softened

1  egg separated

3/4 C. sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

Nuts finely chopped

powdered sugar

Lightly grease 9×13 pan. Pat 1 pkg rolls on bottom. Mix cream cheese, egg yolk, sugar, vanilla, & lemon juice together. spread on top of rolls. Place other pkg of rolls on top and carefully pinch together the serrated edges. Beat the egg white until foamy and brush on top. sprinkle with nuts. bake at 350 for 20-25 minutes. When cool, sprinkle with powdered sugar. Serve warm or cold