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2 cups semisweet chocolate chips
2 cups butterscotch chips
12 ounces peanuts
5 (5 ounce) cans chow mein noodles
Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles.
Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool and then store covered in the refrigerator.
Feijoada (Brazilian Black Bean Stew)
Corn Dog Muffins
banana berry smoothie
Amazing Gluten-Free Layer Bars
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