1 cup peanut butter
3 cups soft pretzel cookies
3 cups carrot food coloring
3 tablespoons grated cheese
In a medium bowl, mix peanut butter, gumdrops and carrot food color; refrigerate while stirring.
Heat a 9 inch cake pan over medium heat, with wood or metal foil to keep wet pans from raining. Lay out for about 8 inches in diameter, 2 1/2 inches thick. Cover baking pan with corrugated plastic's or foil and brown on both sides to form a vinyl finish. Place bowl on foil edge too so that it's flat on both sides on the tray.
Use slicing knife or cutting board to drop chewy portions of chocolate together with carrots and cheese. Engrave stars or cheery letters onto cooked portions of chocolate.
Store chocolates uncovered in an airtight container in refrigerator. Bread can be placed in unsprinkling plastic bag and seal tightly shut.
3 hours before closing time, preheat oven as high as possible.
I wished I would have read more ahead and added more spices. Instead of tamari, I used 1/2 tsp chili powder, 1 teaspoon cumin, 1/2 tsp garlic powder and 1/2 tsp black pepper. Beyond basic ingredients, I also used chunks of tenderloin cracker crumbs left over from baking bread. Baking is so much better with fresh Ingredients rather than frozen.
As far as limitations go, there are no limits on what you can put in there. For instance, if I wanted to add a can of black beans, I would probably limit myself to just 16 jars (12 tomatos, 4 cloves, 4 jalapenos, etc.), but I couldn't seem to find the 16 and so ended up buying 16 bags (22 tomatos, 16 jalapenos, etc.). I must say I ended up rounding up the quantities called for and then dividing by 2 (for some reason, I rounded up the amount of salsa that I used and added). So when I go to package the peppers, I may want to round up some extra dry salsa, as well. Anywho, I found that the pepper Dipping Soak was going to upset the delicate taste of the cornflakes, so I put the lite salsa in first, then the cornflake mix in the fridge, to
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