Type what you have

Ingredients

• ✓ margarine
• corn
• mayonnaise
• parmesan cheese
• chili powder

Instructions

1. 1 Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
2. 2 Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

By rOckabLe

Ingredients

• ✓ margarine
• butter
• brown sugar
• graham cracker
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a jelly roll pan with foil.
2. 2 Melt butter and margarine together in a saucepan; stir in brown sugar until dissolved. Bring to a boil, reduce heat to medium, and cook until begins to darken in color and turns to caramel, about 2 minutes.
3. 3 Spread graham crackers in a single layer on the prepared pan; pour caramel mixture over graham crackers. Sprinkle pecans on top.
4. 4 Bake in the preheated oven until topping begins to solidify, about 12 minutes. Cool crackers before breaking into pieces.

By Haresj

Ingredients

• ✓ margarine
• miniature marshmallow
• butter
• gelatin
• popcorn

Instructions

1. 1 Place marshmallows and butter into a microwave-safe bowl. Microwave on high until marshmallows are puffed, 1 ½ to 2 minutes. Stir in gelatin until well blended.
2. 2 Place popcorn in a large bowl; add marshmallow mixture and toss to coat.
3. 3 Shape warm popcorn mixture with greased or moistened hands into 16 balls.

By Kraft

Ingredients

• ✓ margarine
• sugar
• egg
• banana
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Beat sugar and margarine in a bowl until smooth. Beat in eggs, then bananas. Add flour and baking soda, stirring just until combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick in the center comes out clean, about 1 hour. Remove from the pan and let cool.
4. 4 Store in the refrigerator or freeze.

By Libby

Ingredients

• ✓ margarine
• popcorn
• evaporated milk
• white sugar
• corn syrup
• salt

Instructions

1. 1 Line a baking sheet with parchment paper; set aside.
2. 2 Sort through popcorn; discard unpopped kernels.
3. 3 Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, stirring constantly, until caramel reaches 246 degrees F (119 degrees C), about 5 minutes.
4. 4 Place some popcorn into a very large bowl; pour in some caramel and stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
5. 5 Scoop some popcorn mixture onto a piece of plastic wrap; gather and twist the plastic wrap to gently shape mixture into a ball. Place popcorn ball on the prepared baking sheet; repeat with remaining popcorn mixture. Cool popcorn balls until set, about 15 minutes.

By Kim1520

Ingredients

• ✓ margarine
• ✓ margarine
• white sugar
• nutmeg
• milk
• all-purpose flour
• baking powder
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin.
2. 2 Make the muffins: Mix sugar, margarine, and nutmeg together in a large bowl. Stir in milk, then mix in flour and baking powder until just combined. Spoon batter into the prepared muffin cups, filling each 1/2 full.
3. 3 Bake in the preheated oven until the tops are light golden brown, 15 to 20 minutes. Remove from the oven and transfer to a wire rack.
4. 4 Immediately place melted margarine in a bowl, and mix sugar and cinnamon together in another bowl.
5. 5 Dip the top of each warm muffin in melted margarine, then dip in sugar mixture to coat. Let cool for 10 minutes before serving.

By Dianne

Ingredients

• ✓ margarine
• all-purpose flour
• cheddar cheese
• baking powder
• cayenne pepper
• salt
• water

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
2. 2 Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
3. 3 On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
4. 4 Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

By Carol

Ingredients

• ✓ margarine
• popcorn
• confectioners sugar
• marshmallow
• corn syrup
• water
• cooking spray

Instructions

1. 1 Place popcorn in a large, heatproof bowl.
2. 2 Combine confectioners' sugar, marshmallows, corn syrup, butter, and water in a medium saucepan over medium heat. Cook, stirring often, until marshmallows melt and mixture begins to boil.
3. 3 Pour marshmallow mixture over popcorn. Stir with a buttered spatula until popcorn is evenly coated.
4. 4 Coat hands with cooking spray; quickly shape popcorn into balls before mixture cools and hardens.
5. 5 Wrap popcorn balls in plastic wrap or cellophane; store at room temperature for up to 1 week.

By Kelli

Ingredients

• ✓ margarine
• oreo cookie
• butter
• cream cheese
• sugar
• sour cream
• vanilla
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crush 28 cookies finely; coarsely chop remaining cookies. Mix finely crushed cookies with butter in a bowl; press mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan.
3. 3 Beat cream cheese and sugar in a large bowl with an electric mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition. Stir in chopped cookies. Pour into crust.
4. 4 Bake until center is almost set, 55 to 60 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours before serving.

By Allrecipes Member

Ingredients

• ✓ margarine
• coconut oil cooking spray
• sweetened condensed milk
• peanut butter
• graham cracker
• semisweet chocolate
• toffee bit
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Ingredients

• ✓ margarine
• matzo cake meal
• potato starch
• salt
• sugar
• egg
• chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk matzo cake meal, potato starch, and salt together in a bowl.
3. 3 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until smooth. Stir in dry ingredients until well combined. Stir in chocolate chips and walnuts. Drop dough by spoonfuls onto the prepared baking sheets.
4. 4 Working in batches, bake in the preheated oven, switching racks halfway through, until light golden brown, 10 to 15 minutes. Remove from the oven and immediately transfer to wire racks to cool.

By SANDI

Ingredients

• ✓ margarine
• granulated sugar
• cinnamon
• buttermilk biscuit
• walnut
• raisin
• brown sugar
• butter

Instructions

1. 1 Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

By Pillsbury

Ingredients

• ✓ margarine
• popcorn
• peanut
• brown sugar
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease two rimmed baking sheets. Place 1/2 of the popped popcorn and 1/2 of the peanuts onto each prepared baking sheet.
2. 2 Bring brown sugar, margarine, corn syrup, and salt to a boil in a saucepan over medium heat, stirring occasionally to blend. Once boiling, boil for 5 minutes, stirring constantly.
3. 3 Remove from the heat and stir in vanilla and baking soda; mixture will be light and foamy.
4. 4 Immediately pour hot liquid over popcorn and nuts. Stir until pretty well coated.
5. 5 Bake in the preheated oven for 1 hour, removing the pans and giving them each a good stir every 15 minutes.
6. 6 Line your countertop with waxed paper. Remove popcorn and nuts from the oven; dump onto waxed paper and separate any large clumps. Allow to cool completely.
7. 7 Enjoy!

By ANITALOUISE

Ingredients

• ✓ margarine
• rice chex cereal
• corn chex cereal
• chocolate chex cereal
• semisweet chocolate chip
• peanut butter
• butter
• vanilla
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine all cereals in a large bowl; set aside.
3. 3 Place chocolate chips, peanut butter, and butter in a 1-quart microwave-safe bowl. Microwave, uncovered, on high for 1 minute, then stir. Continue warming mixture until smooth and combined, about 30 seconds longer. Stir in vanilla.
4. 4 Pour chocolate mixture over cereal and stir until evenly coated. Transfer to a 2-gallon resealable plastic bag.
5. 5 Add powdered sugar to the bag and seal; shake until well-coated.
6. 6 Evenly spread cereal out onto waxed paper to cool.
7. 7 Enjoy!

By Chex

Ingredients

• ✓ margarine
• popcorn
• brown sugar
• butter
• corn syrup
• vanilla extract
• salt
• baking soda

Instructions

1. 1 Gather the ingredients.
2. 2 Place popped popcorn into a large brown paper bag.
3. 3 Combine brown sugar, margarine, corn syrup, vanilla, and salt in a microwave-safe bowl or dish. Microwave for 3 minutes, then stir until well blended. Microwave for another 1 1/2 minutes.
4. 4 Remove brown sugar mixture from the microwave and stir in baking soda.
5. 5 Pour over popcorn in the bag; fold the top edge of the bag once or twice to close, then shake to coat popcorn.
6. 6 Place the bag into the microwave and cook for 70 seconds. Shake the bag, flip over, and cook for 70 seconds more.
7. 7 Pour popcorn out onto waxed paper and let cool until coating is set, 3 to 5 minutes.

By SUBGIRL

Ingredients

• ✓ margarine
• white sugar
• egg
• baking powder
• cinnamon
• allspice
• baking soda
• all-purpose flour
• applesauce

Instructions

1. 1 Preheat the oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
2. 2 Cream sugar and margarine together in a large bowl. Add eggs; beat until smooth. Blend in baking powder, cinnamon, allspice, and baking soda.
3. 3 Add 1 cup flour and 1/2 cup applesauce; stir until just combined. Add remaining 1/2 cup flour and remaining 1/2 cup applesauce; stir until just combined. Divide batter between muffin cups, filling each 2/3 full.
4. 4 Bake in the preheated until a toothpick inserted in center comes out mostly clean, about 17 minutes.

By Lisa T

Ingredients

• ✓ margarine
• water
• cottage cheese
• egg
• sugar
• baking soda
• salt
• bread flour
• active dry yeast

Instructions

1. 1 Add ingredients to your bread machine in the order suggested by the manufacturer, and start. You can use up to 1/2 cup more bread flour if dough seems too sticky.

By Dara Cole

Ingredients

• ✓ margarine
• milk
• water
• white sugar
• salt
• egg
• active dry yeast
• all-purpose flour

Instructions

1. 1 Warm milk, water, sugar, and salt in a medium saucepan over medium heat. Remove from heat and mix in eggs and yeast until well combined.
2. 2 Measure flour into a large bowl; make a well in the center of flour. Pour milk mixture into the well; do not stir. Cover with a lid and let stand for 20 to 30 minutes.
3. 3 Pour melted margarine into flour mixture; mix well. Add more flour if too sticky. Knead lightly. Cover and let rise for 20 to 30 minutes.
4. 4 Shape dough into 16 rolls and place on a baking sheet. Cover and let rise again for 20 to 30 minutes.
5. 5 Preheat the oven to 400 degrees F (205 degrees C).
6. 6 Bake in the preheated oven until rolls are golden brown and bounce back when gently pressed, about 15 minutes.

By SHERLIE

Ingredients

• ✓ margarine
• butter-flavored microwave popcorn
• peanut
• brown sugar
• corn syrup
• salt
• vanilla extract
• baking soda
• chocolate almond bark

Instructions

1. 1 Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
2. 2 Preheat oven to 250 degrees F (120 degrees C).
3. 3 Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
4. 4 Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.
5. 5 Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
6. 6 Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
7. 7 Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

By ala

Ingredients

• ✓ margarine
• popcorn
• candy corn
• peanut
• butter
• miniature marshmallow
• red food coloring
• yellow food coloring
• red licorice
• black licorice

Instructions

1. 1 Gather all ingredients. Grease a muffin pan and set aside.
2. 2 Place popcorn, candy corn and peanuts into a large bowl and set aside.
3. 3 Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.
4. 4 When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
5. 5 Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it.
6. 6 Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

By ALETA1314

Ingredients

• ✓ margarine
• ✓ margarine
• milk
• all-purpose flour
• white sugar
• instant yeast
• salt
• water
• egg
• brown sugar
• cinnamon
• raisin

Instructions

1. 1 Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. Remove from heat and stir in margarine until melted; set aside.
2. 2 Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat well. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.
3. 3 Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover with a damp cloth and let rest for 10 minutes.
4. 4 While dough is resting, mix together brown sugar, margarine, and cinnamon in a small bowl. Set aside.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
6. 6 Roll dough out on a lightly floured surface into a 12x9-inch rectangle. Spread brown sugar mixture over dough; sprinkle with raisins.
7. 7 Roll up dough and pinch seam to seal. Cut into 12 equal rolls.
8. 8 Place cut-side up in the prepared muffin cups. Cover and let rise until doubled, about 30 minutes.
9. 9 Bake in the preheated oven until browned, about 20 minutes. Remove rolls from muffin cups to cool on a wire rack. Serve warm.

By GOOFYDEBBIE

Ingredients

• ✓ margarine
• cooking spray
• popcorn
• brown sugar
• corn syrup
• butter
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 250 degrees F (120 degrees C). Spray a large shallow roasting pan with cooking spray, then fill with popcorn. Place in the preheated oven while preparing caramel.
3. 3 Mix brown sugar, corn syrup, butter, and salt together in a heavy 2-quart saucepan over medium heat; stir constantly until mixture comes to a boil.
4. 4 Stop stirring, and boil mixture for 5 minutes.
5. 5 Remove from the heat and stir in baking soda and vanilla until well combined.
6. 6 Pour syrup over warmed popcorn and stir until evenly coated.
7. 7 Return to the oven and bake for 45 minutes, stirring occasionally.
8. 8 Remove from the oven and spread onto a large foil sheet greased with cooking spray.
9. 9 Cool, then break apart and store in a tightly covered container.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ margarine
• graham cracker
• crispy rice cereal
• corn syrup
• brown sugar
• butter
• baking soda
• vanilla extract
• milk chocolate candy
• mini marshmallow
• mini chocolate chip

Instructions

1. 1 Preheated the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan; set aside.
2. 2 Combine crackers and rice cereal in a large bowl; set aside.
3. 3 Heat corn syrup and sugar together in a small saucepan over medium heat, stirring occasionally, until begins to boil around edges, 4 to 5 minutes. Alternatively, combine corn syrup and sugar in a microwave-safe bowl and microwave on high until begins to boil, about 2 minutes. Stir in butter, baking soda, and vanilla.
4. 4 Pour syrup over cereal mixture; stir to coat. Transfer mixture to the prepared pan; press firmly to even top. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
5. 5 Bake in the preheated oven until marshmallows are puffed and lightly brown, 5 to 8 minutes. Remove from oven; top with mini chocolate chips.
6. 6 Refrigerate until firm, about 1 hour. Cut into squares. Store in an airtight container for up to 2 days.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ margarine
• banana
• pineapple
• egg
• milk
• coconut extract
• salt
• white sugar
• instant potato flakes
• bread flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

By Teresa

Ingredients

• ✓ margarine
• all-purpose flour
• baking powder
• walnut
• salt
• sugar
• egg
• orange juice
• orange zest
• orange juice
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir flour, baking powder, nuts, and salt together in a bowl.
2. 2 Beat 1 cup sugar and butter together in a separate large bowl until fluffy; beat in eggs one at a time. Stir in 1/2 cup orange juice and orange zest. Pour in flour mixture, and stir until moistened; transfer into prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove loaf from oven, but not from pan.
4. 4 Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to a rack to cool.

By Carol

Ingredients

• ✓ margarine
• butter
• white sugar
• powdered chocolate drink mix
• vanilla extract
• egg
• whole-wheat cracker
• coconut
• butter
• confectioners' sugar
• milk
• semisweet chocolate chip

Instructions

1. 1 Grease an 8-inch springform pan.
2. 2 Melt 1/2 cup butter in a saucepan over low heat; whisk white sugar and chocolate drink mix into butter until smooth. Remove saucepan from heat; whisk in 1 teaspoon vanilla and beaten egg. Stir crushed crackers and coconut into chocolate mixture. Press mixture into the bottom of prepared pan. Refrigerate until set, about 30 minutes.
3. 3 Beat 3 tablespoons butter and confectioners' sugar with an electric mixer in a bowl until smooth; stir in milk and remaining 1/2 teaspoon vanilla. Spread icing mixture evenly over chocolate-cracker mixture; refrigerate until set, about 30 minutes.
4. 4 Melt chocolate chips with margarine in a saucepan over low heat; whisk until smooth. Pour chocolate mixture over icing layer; smooth with a spatula. Refrigerate bars until set, about 1 hour. Serve cold or at room temperature.

By murraytk

Ingredients

• ✓ margarine
• brown sugar
• pretzel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together margarine, sugar, and pretzels. Press the mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 10 minutes; fill with desired pie filling.

By Linda K

Ingredients

• ✓ margarine
• popcorn
• brown sugar
• peanut butter
• marshmallow

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 In a microwave-safe bowl, combine margarine, brown sugar, and marshmallows. Cook at 1-minute intervals in the microwave, stirring between each interval, until the mixture is melted and smooth. Stir in the peanut butter until well blended.
3. 3 Pour the brown sugar mixture over the popcorn, and stir quickly to coat the corn before it cools.

By AmyMTeets

Ingredients

• ✓ margarine
• graham cracker
• butter
• white sugar
• pecan

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
2. 2 Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
3. 3 Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

By Art

Ingredients

• ✓ margarine
• matzo
• brown sugar
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
3. 3 Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
4. 4 Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

By CC Bombet