day 4 Holiday recipes: PB and Butterscotch deluxe krispie treats

This is a recipe my grandmother made EVERY CHRISTMAS.  These were the treats that got devoured first. they are so delicious and addicting.. Not your traditional Krispie treats, as there is no butter or marshmellows. Trust me when I say there will be no leftovers and people will be licking the pan trying to get the last few crumbs.


CHOCOLATE/PEANUT BUTTER and BUTTERSCOTCH KRISPIE TREATS

1 cup corn Syrup
1 cup white sugar
1 cup creamy peanut Butter

6 cups rice Krispies


In a saucepan over medium high heat, combine the corn syrup, sugar and peanut butter. Stir until melted and smooth.  Heat until boiling, , let boil for 2 minutes only, stirring constantly,  then remove from heat and pour over  the rice krispie cereal. Mix well until all the cereal has been coated evenly.
Press into a greased 9x13 baking dish.

On top of this sprinkle chocolate chips and butterscotch chips, place in oven set at about 250 or so.
When these chips melt enough to spread, remove from oven and spread the chocolate/butterscotch over the top It will all swirl together, creating a most delicious topping.
Cool completely and then cut into squares.
prepare to not be able to resist these.

Day 3- Holiday recipe: Sweet Potato Bread

This delicious recipe is a variation of Pumpkin Bread that I found in the Lion House Cookbook. I used their bread as a base and "tweaked".
Thanks to excess rain, courtesy of Mother Nature, there was actually a pumpkin shortage this year. No biggie, just substitute sweet potatoesor squash for the pumpkin.
Cut sweet potatoes in syrup make a nice hearty bread, and it isnt the vegetable you use, it is the spice you use to season it. the sweet potatoes are a little sweeter than pumpkin, so you dont need as much sugar as regular pumpkin bread.  Your can will say Cut Yams, but they are sweet potatoes.
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This bread is so moist, and stays moist thanks to a secret ingredient. The crust kind of carmelizes a tiny bit, making it even better. It goes exceedingly well with walnuts (nuts are optional. Some like them, some people dont or are allergic. It is up to you)
This makes 2 loaves.

SWEET POTATO BREAD

1 1/3 cup vegetable oil
5 eggs
15oz can of  cut yams/sweet potato (drained and mashed. If you want, you can even rinse the potatoes)
2 cups flour
1 1/2 cups sugar
1/4 cup brown sugar
1 tsp salt
1 1/2 tsp cinnamon
1 1/4tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1/2 tsp vanilla
1 large box Vanilla instant pudding (about 6 ounces or so)
1 cup chopped nuts(optional)

Mix together oil, eggs and sweet potatoes. add flour, sugars, salt, cinnamon, nutmeg, allspice and baking soda. Mix well. Mix in the vanilla and  vanilla pudding. If adding nuts, do so at this time as well.

Put into 2 greased loaf pans.

Bake at 350 for 1 hour. or until knife inserted into center comes out clean. Dont let it get too dark. If the knife comes out clean, take it out. Let it sit in the oven too long and the crust gets really dark and chewy. So just watch your loaf. All ovens are different and I start checking mine at about 45 minutes.
Let bread sit for a few minutes before dumping out of pan.
It is VERY moist, so be careful about cutting it to quickly after removing it from the oven.
after cooled, wrap in Plastic or foil to store.

ENJOY!
If you arent adventurous enough to try the sweet potatoes, remember you can use pumpkin and increase the white sugar by 1/4 cup.