Danita's Recipe Box

• 6 cups (10 1/2 ounce bag) miniature marshmallows, divided
• 8 cups (13 ounce box) Golden Grahams cereal
• 5 tablespoons butter or margarine
• 1 1/2 cups Hershey’s milk chocolate chips
• 1 teaspoon vanilla extract

Butter 13x9x2 inch rectangular pan. Set aside 1 cup marshmallows; pour cereal into large bowl. Melt butter in large saucepan over low heat; add remaining 5 cups marshmallows and milk chocolate chips. Continue heating, stirring occasionally, until mixture is melted and well blended. Remove from heat; stir in vanilla. Pour mixture over cereal; stir until evenly coated. Stir in reserved marshmallows. Press mixture into prepared pan with buttered back of spoon. Cool until as firm as desired. Cut into bars. Store loosely covered at room temperature.

• 1/2 cup crisco
• 4 cups confectioners sugar
• 1/2 cup oleo
• 1 teaspoon vanilla
• 2 tablespoons milk

Cream oleo and crisco, add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Icing will appear dry. Add milk and beat at high speed until light and fluffy.