Scotcheroos

6 cups Rice Krispies
1 cup Karo light syrup
1 cup sugar
1 cup peanut butter
1 sm. pkg. semisweet chocolate chips
1 sm. pkg. butterscotch chips

Microwave syrup, sugar, and peanut butter just barely enough to soften and stir together. Pour hot mixture over the bowl of rice rispies and mix until all rice krispies are covered.

Microwave chocolate and butterscotch chips and stir into a smooth consistency; frost the rice krispie bars. May put into the refrigerator to harden quickly.

Korean Chicken

This is Bill's parents' recipe, from some of their neighbors who were from Korea. I usually at least double the marinade; no matter how much of this I make, we eat it all up by the next day!

1/4 C. soy sauce
1/4 C. water
2 Tbsp. sesame oil
2 Tbsp. sugar (I use 2 packets Splenda)
1 small chopped onion
1/2 tsp. pepper
1/2 tsp. paprika

1 whole chicken (I recommend bone-in, skin-on thighs)

Mix all ingredients; marinate as long as possible/overnight; grill.)