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8 CUPS GRAHAM CEREAL
1 1/2 CUPS MILK CHOCOLATE MORSELS
6 CUPS MINIATUE MRSHMALLOS
5 TBLSP BUTTER
1 TEAS VANILLA
1/4 CUP LIGHT CORN SYRUP
MELT 5 cups marshmallows (save 1 cup marshmallows for later) milk chocolate morsels, butter and con syrup in 3 qt. saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter 13 x 9 x 2 pan.
POUR Graham cereal into a large bowl. Pour marshmallow mixture over cereal; sir until evenly coated. Stir in remaining marshmallows.
PRESS mixture into pan with buttered back of spoon. Cool until as firm as you’d like. Cut into 24 bars. Store loosely covered at room temperature.
GLAZED BRUSSEL SRPOUTS
Saute 1 cup pecan halves and 1/4 tsp. chili powder in 3 TBLS. butter in a large skillet 1 minute. Add 2 packages cooked, drained, and HALVED frozen brussel sprouts, 1/4 cup maple syrup, 2 tsp. cider vinegar and 1/2 tsp. salt. Cook one minute