"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

"Backstop" Texas Tumbleweed Recipe

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This recipe for "Backstop" Texas Tumbleweed, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Rackel
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz pkg. Almond Bark (Chocolate)
1 12 oz Reese Peanut Butter Chips
1 7 oz can of shoestring potatoes
1 can of redskin Spanish peanuts
1 tsp. vanilla

Directions:
Directions:
Melt the almond bark & Reese’s butter chips in
The Microwave or Double pan until melted.
Add vanilla.

Add in the Spanish peanuts & Shoestring Potatoes
Stir until all covered, drop onto wax paper and refrigerate
For at least one hour.

 

 

 

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