The secret ingredient (makes all the difference in the world) is
vanilla.

* Exported from MasterCook *

Rice Krispie Bars

Recipe By :Carol Peterson
Serving Size : 24 Preparation Time :0:00
Categories : Cookies/Bars Snacks-Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
10 ounces marshmallows
1 teaspoon vanilla extract
6 cups Rice Krispies

Melt butter in large saucepan over low heat. Add marshmallows and stir
until completely melted. Remove from heat. Add vanilla and mix well.
Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into 13 x
9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
Best if served the same day.

MICROWAVE DIRECTIONS:
In a microwave safe bowl, heat butter and marshmallows at HIGH for 3
minutes, stirring after 2 minutes. Stir until smooth. .Microwave
cooking times may vary.

Source:
"Adapted from a recipe by Kellogg's"

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 51 Calories; 1g Fat (24.9%
calories from fat); trace Protein; 10g Carbohydrate; 0g Dietary Fiber;
4mg Cholesterol; 20mg Sodium. Exchanges: 1/2 Fat; 1/2 Other
Carbohydrates.

NOTES : For best results, use fresh marshmallows. One 7 ounce jar of
marshmallow creme can be substituted for marshmallows. Store no more
than
two days in airtight container.

What does this "MasterCook" refer to? Is it some type of cookbook that can
be accessed?

donna

"Damsel in dis Dress" > wrote in message
ups.com...
> The secret ingredient (makes all the difference in the world) is
> vanilla.
>
> * Exported from MasterCook *
>
> Rice Krispie Bars
>
> Recipe By :Carol Peterson
> Serving Size : 24 Preparation Time :0:00
> Categories : Cookies/Bars Snacks-Sweet
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 tablespoons butter
> 10 ounces marshmallows
> 1 teaspoon vanilla extract
> 6 cups Rice Krispies
>
> Melt butter in large saucepan over low heat. Add marshmallows and stir
> until completely melted. Remove from heat. Add vanilla and mix well.
> Add cereal. Stir until well coated.
>
> Using buttered spatula or waxed paper, press mixture evenly into 13 x
> 9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
> Best if served the same day.
>
> MICROWAVE DIRECTIONS:
> In a microwave safe bowl, heat butter and marshmallows at HIGH for 3
> minutes, stirring after 2 minutes. Stir until smooth. .Microwave
> cooking times may vary.
>
> Source:
> "Adapted from a recipe by Kellogg's"
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 51 Calories; 1g Fat (24.9%
> calories from fat); trace Protein; 10g Carbohydrate; 0g Dietary Fiber;
> 4mg Cholesterol; 20mg Sodium. Exchanges: 1/2 Fat; 1/2 Other
> Carbohydrates.
>
> NOTES : For best results, use fresh marshmallows. One 7 ounce jar of
> marshmallow creme can be substituted for marshmallows. Store no more
> than
> two days in airtight container.
>

"DonnaR" > wrote in
:

>
> What does this "MasterCook" refer to? Is it some type of cookbook
> that can be accessed?

MasterCook is recipe software.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

DonnaR wrote:
> What does this "MasterCook" refer to? Is it some type of cookbook that can
> be accessed?
>
> donna

MasterCook is a software program to store and access recipes. Costs
about $10-20 and you can find it at BestBuy in the US.

On Aug 10, 9:26 am, "DonnaR" > wrote:
> What does this "MasterCook" refer to? Is it some type of cookbook that can
> be accessed?
>
> donna

Yes, the software comes with several cookbooks, but you can build your
own using your own recipes, and add friends' cookbooks, as well.
Comes in both PC and Mac versions.

It can usually be purchased by the manufacturer (www.valusoft.com),
but their site is filled with 404 errors at present. Most any store
that carries computer software should have it, and it's readily
available on eBay, too.

Carol

Damsel in dis Dress > wrote in
oups.com:

> On Aug 10, 9:26 am, "DonnaR" > wrote:
>> What does this "MasterCook" refer to? Is it some type of cookbook
>> that can be accessed?
>>
>> donna
>
> Yes, the software comes with several cookbooks, but you can build your
> own using your own recipes, and add friends' cookbooks, as well.
> Comes in both PC and Mac versions.
>
> It can usually be purchased by the manufacturer (www.valusoft.com),
> but their site is filled with 404 errors at present. Most any store
> that carries computer software should have it, and it's readily
> available on eBay, too.
>
> Carol
>
>
>
>
>

http://www.valusoft.com/products/mastercook.html

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

>> What does this "MasterCook" refer to? Is it some type of cookbook that
>> can
>> be accessed?
>>
>> donna
>
> Yes, the software comes with several cookbooks, but you can build your
> own using your own recipes, and add friends' cookbooks, as well.
> Comes in both PC and Mac versions.
>
> It can usually be purchased by the manufacturer (www.valusoft.com),
> but their site is filled with 404 errors at present. Most any store
> that carries computer software should have it, and it's readily
> available on eBay, too.
>
> Carol
>

I recently purchased Mastercook 9 from Amazon. The software that
Valuesoft.com makes does not have a version for the Mac.

Mastercook is also problematic for users of Vista and currently they do not
plan to put out a version for Vista.

Chris in Pearland, TX

On Aug 10, 3:55 pm, "Chris Marksberry"
> wrote:
>
> I recently purchased Mastercook 9 from Amazon. The software that
> Valuesoft.com makes does not have a version for the Mac.
>
> Mastercook is also problematic for users of Vista and currently they do not
> plan to put out a version for Vista.

Thanks for the correction. There *are* older versions of the software
that can be used with a Mac. I guess eBay is your friend.

Carol

On Fri, 10 Aug 2007 06:12:33 -0700, Damsel in dis Dress
> wrote:

>The secret ingredient (makes all the difference in the world) is
>vanilla.
>
> * Exported from MasterCook *
>
> Rice Krispie Bars
>
>Recipe By :Carol Peterson
>Serving Size : 24 Preparation Time :0:00
>Categories : Cookies/Bars Snacks-Sweet
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 3 tablespoons butter
> 10 ounces marshmallows
> 1 teaspoon vanilla extract
> 6 cups Rice Krispies
>
>Melt butter in large saucepan over low heat. Add marshmallows and stir
>until completely melted. Remove from heat. Add vanilla and mix well.
>Add cereal. Stir until well coated.
>
>Using buttered spatula or waxed paper, press mixture evenly into 13 x
>9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
>Best if served the same day.

I will differ. It's the butter (not margarine, please!) that makes
all the difference.
Variation: try coconut extract in addition to vanilla. Almond is
nice, too.

Best-- Terry
....in whose house a panful of these last about three hours. If
that...

Terry > wrote in
:

> On Fri, 10 Aug 2007 06:12:33 -0700, Damsel in dis Dress
> > wrote:
>
>>The secret ingredient (makes all the difference in the world) is
>>vanilla.
>>
>> * Exported from MasterCook *
>>
>> Rice Krispie Bars
>>
>>Recipe By :Carol Peterson
>>Serving Size : 24 Preparation Time :0:00
>>Categories : Cookies/Bars Snacks-Sweet
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------ --------------------------------
>> 3 tablespoons butter
>> 10 ounces marshmallows
>> 1 teaspoon vanilla extract
>> 6 cups Rice Krispies
>>
>>Melt butter in large saucepan over low heat. Add marshmallows and stir
>>until completely melted. Remove from heat. Add vanilla and mix well.
>>Add cereal. Stir until well coated.
>>
>>Using buttered spatula or waxed paper, press mixture evenly into 13 x
>>9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
>>Best if served the same day.
>
> I will differ. It's the butter (not margarine, please!) that makes
> all the difference.
> Variation: try coconut extract in addition to vanilla. Almond is
> nice, too.
>
> Best-- Terry
> ...in whose house a panful of these last about three hours. If
> that...
>

where's the cocoa powder and peanuts?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On 2007-08-11, Terry > wrote:

> ...in whose house a panful of these last about three hours. If
> that...

Must be terribly slow eaters!

In my house, with only me, they'd last about 3 minutes. Strangely,
after not eating these spawns of Hell for 40 yrs, I'm currently
addicted to the damn things. It's all I can do to NOT go down and buy
a couple of the super humongo sized ones at the mini-mart. I blame
Kellog's and think all breakfast cereals and sugar should be banned
forever so I will not be tempted and I'll sue anyone else who posts
a reply in this thread or in this newsgroup or anywhere on the web or
anywhere in the entire galaxy!!

nb

On 2007-08-11, hahabogus > wrote:

> where's the cocoa powder and peanuts?

Ophelia banned them.

nb

On Sat, 11 Aug 2007 07:38:09 -0500, Terry >
wrote:

>On Fri, 10 Aug 2007 06:12:33 -0700, Damsel in dis Dress
> wrote:
>
>>The secret ingredient (makes all the difference in the world) is
>>vanilla.
>>
>> * Exported from MasterCook *
>>
>> Rice Krispie Bars
>
>I will differ. It's the butter (not margarine, please!) that makes
>all the difference.
>Variation: try coconut extract in addition to vanilla. Almond is
>nice, too.

Oh, I thought the butter was a given, Terry! LOL! We have a roommate
who experiments with different extracts when making caramel corn.
Never thought to try that with Krispies.

Thanks,
Carol

--
www.caringbridge.org/visit/kilikini/

On Aug 10, 7:12 am, Damsel in dis Dress
> wrote:
> The secret ingredient (makes all the difference in the world) is
> vanilla.

"Secret"????
Vanilla extract isn't really very secret.

--Bryan, who needs to quit snacking on the grey sea salt.

On Sat, 11 Aug 2007 13:12:56 GMT, hahabogus > wrote:

>
>> On Fri, 10 Aug 2007 06:12:33 -0700, Damsel in dis Dress
>> > wrote:
>>
>>> Amount Measure Ingredient -- Preparation Method
>>>-------- ------------ --------------------------------
>>> 3 tablespoons butter
>>> 10 ounces marshmallows
>>> 1 teaspoon vanilla extract
>>> 6 cups Rice Krispies
>
>where's the cocoa powder and peanuts?

I think they're at your house. <G>

Carol

--
www.caringbridge.org/visit/kilikini/

On Sat, 11 Aug 2007 10:21:18 -0700, The Truthful Assh0le
> wrote:

>On Aug 10, 7:12 am, Damsel in dis Dress
> wrote:
>> The secret ingredient (makes all the difference in the world) is
>> vanilla.
>
>"Secret"????
>Vanilla extract isn't really very secret.

Shhhhhhhhh! It's not in the original recipe, but it really enhances
the flavor of the bars. Don't tell anyone.

Hey, I like your new nick. ROFL!

Carol

--
www.caringbridge.org/visit/kilikini/

Damsel in dis Dress wrote:
Rice Krispie Bars
>> I will differ. It's the butter (not margarine, please!) that makes
>> all the difference.
>> Variation: try coconut extract in addition to vanilla. Almond is
>> nice, too.
>
> Oh, I thought the butter was a given, Terry! LOL! We have a roommate
> who experiments with different extracts when making caramel corn.
> Never thought to try that with Krispies.
>
> Thanks,
> Carol

<cringe> to me, rice krispie bars are best unadulterated by other
flavors. Their classic simplicity is what I like about them. I don't
know the last time I made them but after reading this.. I suspect I'm
going to find some marshmallows and rice krispies in my grocery cart
pretty soon?

On Sat, 11 Aug 2007 19:29:08 -0400, Goomba38 >
wrote:

>Damsel in dis Dress wrote:
> Rice Krispie Bars
>>> I will differ. It's the butter (not margarine, please!) that makes
>>> all the difference.
>>> Variation: try coconut extract in addition to vanilla. Almond is
>>> nice, too.
>>
>> Oh, I thought the butter was a given, Terry! LOL! We have a roommate
>> who experiments with different extracts when making caramel corn.
>> Never thought to try that with Krispies.
>>
>> Thanks,
>> Carol
>
><cringe> to me, rice krispie bars are best unadulterated by other
>flavors. Their classic simplicity is what I like about them. I don't
>know the last time I made them but after reading this.. I suspect I'm
>going to find some marshmallows and rice krispies in my grocery cart
>pretty soon?

Do try it with vanilla if you haven't already. The taste is subtle
but a definite asset.

Carol

On Aug 11, 11:35 am, Damsel in dis Dress
> wrote:
> On Sat, 11 Aug 2007 10:21:18 -0700, The Truthful Assh0le
>
> > wrote:
> >On Aug 10, 7:12 am, Damsel in dis Dress
> > wrote:
> >> The secret ingredient (makes all the difference in the world) is
> >> vanilla.
>
> >"Secret"????
> >Vanilla extract isn't really very secret.
>
> Shhhhhhhhh! It's not in the original recipe, but it really enhances
> the flavor of the bars. Don't tell anyone.

Vanilla is almost universally loved, is it not? I put huge doses of
it in my French toast stuff.

Egg yolks, half&half (or heavy cream), and lots of vanilla extract are
all I put in it. I use Brownberry Natural Wheat Bread
http://brownberry.gwbakeries.com/pro...upc/7341001722
and cook it in butter.
>
> Hey, I like your new nick. ROFL!

Just like I got Food Snob from someone calling me food snob...

I do try to always be truthful.
>
> Carol
>
> --www.caringbridge.org/visit/kilikini/

--Bryan

In article . com>,
Damsel in dis Dress > wrote:

> Thanks for the correction. There *are* older versions of the software
> that can be used with a Mac. I guess eBay is your friend.

Only in Classic mode, which means it won't work on a Macintel.

I've been using Yum!

<http://www.nixanz.com/products/yum/README.html>

There may be something better, but I haven't tried because I have so
many recipes in Yum and no easy way to convert them to other formats.

--
to reply
replace "spamless.invalid" with "verizon.net"

http://www.thecoffeefaq.com/

On Sat, 11 Aug 2007 17:43:15 -0700, The Truthful Assh0le
> wrote:

>On Aug 11, 11:35 am, Damsel in dis Dress
> wrote:
>> On Sat, 11 Aug 2007 10:21:18 -0700, The Truthful Assh0le
>>
>> > wrote:
>> >On Aug 10, 7:12 am, Damsel in dis Dress
>> > wrote:
>> >> The secret ingredient (makes all the difference in the world) is
>> >> vanilla.
>>
>> >"Secret"????
>> >Vanilla extract isn't really very secret.
>>
>> Shhhhhhhhh! It's not in the original recipe, but it really enhances
>> the flavor of the bars. Don't tell anyone.
>
>Vanilla is almost universally loved, is it not? I put huge doses of
>it in my French toast stuff.
>
>Egg yolks, half&half (or heavy cream), and lots of vanilla extract are
>all I put in it. I use Brownberry Natural Wheat Bread
>http://brownberry.gwbakeries.com/pro...upc/7341001722
>and cook it in butter.

Why would you need anything more? Sounds great, although I'll go with
multi-grain, myself. I like the "crunchies."

>> Hey, I like your new nick. ROFL!
>
>Just like I got Food Snob from someone calling me food snob...

Oh man, I hope you didn't think I agreed that you're a walking,
talking rectum! We may not share the same passion about trans fats,
but you're basically okay. LOL!

>I do try to always be truthful.

Same here.

Carol

On Aug 12, 3:50 pm, Damsel in dis Dress
> wrote:
> On Sat, 11 Aug 2007 17:43:15 -0700, The Truthful Assh0le
>
>
>
> > wrote:
> >On Aug 11, 11:35 am, Damsel in dis Dress
> > wrote:
> >> On Sat, 11 Aug 2007 10:21:18 -0700, The Truthful Assh0le
>
> >> > wrote:
> >> >On Aug 10, 7:12 am, Damsel in dis Dress
> >> > wrote:
> >> >> The secret ingredient (makes all the difference in the world) is
> >> >> vanilla.
>
> >> >"Secret"????
> >> >Vanilla extract isn't really very secret.
>
> >> Shhhhhhhhh! It's not in the original recipe, but it really enhances
> >> the flavor of the bars. Don't tell anyone.
>
> >Vanilla is almost universally loved, is it not? I put huge doses of
> >it in my French toast stuff.
>
> >Egg yolks, half&half (or heavy cream), and lots of vanilla extract are
> >all I put in it. I use Brownberry Natural Wheat Bread
> >http://brownberry.gwbakeries.com/pro...upc/7341001722
> >and cook it in butter.
>
> Why would you need anything more? Sounds great, although I'll go with
> multi-grain, myself. I like the "crunchies."
>
> >> Hey, I like your new nick. ROFL!
>
> >Just like I got Food Snob from someone calling me food snob...
>
> Oh man, I hope you didn't think I agreed that you're a walking,
> talking rectum! We may not share the same passion about trans fats,
> but you're basically okay. LOL!

Not at all. I didn't mean assh0le as in blowing out my ass, but being
mean. I'm mean to people on here. I think it's pretty much only when
they deserve it, but others might think I'm too harsh. That's OK.
I'm awfully thick-skinned, and not just on Usenet.

My "passion about trans fats" is because they really are bad news, and
there is no justification for tolerating them. They kill a lot more
people than heroin, and we send folks to prison for that crap.
>
> >I do try to always be truthful.
>
> Same here.

That is good. It is easier to forgive anyone for their shortcomings
if you know that the person is not a liar. Telling lies is a very bad
investment in one's future.
>
> Carol

--Bryan

On Sun, 12 Aug 2007 18:46:16 -0700, The Truthful Assh0le
> wrote:

>On Aug 12, 3:50 pm, Damsel in dis Dress
> wrote:
>> On Sat, 11 Aug 2007 17:43:15 -0700, The Truthful Assh0le
>>
>> > wrote:
>> >On Aug 11, 11:35 am, Damsel in dis Dress
>> > wrote:
>>
>> >> Hey, I like your new nick. ROFL!
>>
>> >Just like I got Food Snob from someone calling me food snob...
>>
>> Oh man, I hope you didn't think I agreed that you're a walking,
>> talking rectum! We may not share the same passion about trans fats,
>> but you're basically okay. LOL!
>
>Not at all. I didn't mean assh0le as in blowing out my ass, but being
>mean. I'm mean to people on here. I think it's pretty much only when
>they deserve it, but others might think I'm too harsh. That's OK.
>I'm awfully thick-skinned, and not just on Usenet.

I'm mean sometimes, too. Working on that, but not always successful,
obviously.

>My "passion about trans fats" is because they really are bad news, and
>there is no justification for tolerating them. They kill a lot more
>people than heroin, and we send folks to prison for that crap.

Will you please post the link you used to have in your sig, so I can
read up on the trans-fat issue? I was just passing through when I
posted awhile back, and never got around to reading it.

>> >I do try to always be truthful.
>>
>> Same here.
>
>That is good. It is easier to forgive anyone for their shortcomings
>if you know that the person is not a liar. Telling lies is a very bad
>investment in one's future.

I was brought up to be honest, and I really appreciate that,
especially in the past few years. Aging brain cells and the effects
of medication MANDATE that I tell the truth, because I'd never be able
to remember who I told what to otherwise. ROFL!

Carol

In article >,
"DonnaR" > wrote:

> What does this "MasterCook" refer to? Is it some type of cookbook that can
> be accessed?
>
> donna

"Recipe management" software application, Donna. MasterCook is a brand
name. I don't know if it's still supported. There are many such apps
available. Check versiontracker.com if you're interested.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article . com>,
Damsel in dis Dress > wrote:

> On Aug 10, 3:55 pm, "Chris Marksberry"
> > wrote:
> >
> > I recently purchased Mastercook 9 from Amazon. The software that
> > Valuesoft.com makes does not have a version for the Mac.
> >
> > Mastercook is also problematic for users of Vista and currently they do not
> > plan to put out a version for Vista.
>
> Thanks for the correction. There *are* older versions of the software
> that can be used with a Mac. I guess eBay is your friend.
>
> Carol

I *think* I have the last Mac version published and I can run it on my
iBook PPC with OS 10.4.10 under the Mac Classic environment. (It won't
mean much to you, Dams, but it will to Mac users.) The new Macintoshes
(in the last year or so?), however, will not run Classic. I wonder
what my Plan B will be when it's time for a new machine. Drat! There
are other Mac-compatible recipe management apps, but I've used MC for
more than 10-15 years. Dang.

OB Food: Today I will truck my State Fair canning entries to the
fairgrounds for judging.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Scott > wrote:

> In article . com>,
> Damsel in dis Dress > wrote:
>
> > Thanks for the correction. There *are* older versions of the software
> > that can be used with a Mac. I guess eBay is your friend.
>
> Only in Classic mode, which means it won't work on a Macintel.
>
> I've been using Yum!
>
> <http://www.nixanz.com/products/yum/README.html>
>
> There may be something better, but I haven't tried because I have so
> many recipes in Yum and no easy way to convert them to other formats.

LOL! Talk a bout a day (or more) late. . . . I just replied with
about the same message.

Do you *like* Yum or do you tolerate it?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On 2007-08-14, Melba's Jammin' > wrote:

> "Recipe management" software application, Donna. MasterCook is a brand
> name. I don't know if it's still supported. There are many such apps
> available. Check versiontracker.com if you're interested.

Look to open source software (OSS). Here's one the imports Mastercook
format. It may require a little effort and support software for you
Windows users to install, but it's free.

http://grecipe-manager.sourceforge.net/

nb

Melba's Jammin' wrote:
>
>
> OB Food: Today I will truck my State Fair canning entries to the
> fairgrounds for judging.


Woohoo! Good luck/blue ribbon vibes go with you!

gloria p

In article >,
Puester > wrote:

> Melba's Jammin' wrote:
> >
> >
> > OB Food: Today I will truck my State Fair canning entries to the
> > fairgrounds for judging.
>
>
> Woohoo! Good luck/blue ribbon vibes go with you!
>
> gloria p

Thanks. I entered 20 different items. I've a couple prospects for
blueness, I think. We'll see if the judges agree.
:-)

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Tue, 14 Aug 2007 22:45:18 -0500, Melba's Jammin'
> wrote:

>In article >,
> Puester > wrote:
>
>> Melba's Jammin' wrote:
>> >
>> >
>> > OB Food: Today I will truck my State Fair canning entries to the
>> > fairgrounds for judging.
>>
>>
>> Woohoo! Good luck/blue ribbon vibes go with you!
>>
>> gloria p
>
>Thanks. I entered 20 different items. I've a couple prospects for
>blueness, I think. We'll see if the judges agree.
>:-)

knock 'em dead, toots! (well, you know what i mean.)

your pal,
blake

Melba's Jammin' > wrote:

> OB Food: Today I will truck my State Fair canning entries to the
> fairgrounds for judging.

Why bother? With no Barb's Beety Beauty entry, you have little chance
of winning more than a couple of consolation black ribbons. Pickled
beets, though a certain ribbon-winner in themselves, are not enough.

Bubba