14 oz package of Kraft caramels (about 50) or 1 bag of caramel bits
2/3 cup evaporated milk, divided
1 box of german chocolate cake mix
3/4 cup of butter, melted
1 cup semi sweet chocolate chips
**Optional 1 cup chopped walnuts
Over medium heat, melt 1/3 cup of evaporated milk and caramels in sauce pan
Grease 9 x 13 pan
Mix cake mix batter, 1/3 cup of evaporated milk (and nuts if desired) and mix well
Place 1/2 of the dough in the bottom of the pan. Bake at 350 for 6 minutes
Sprinkle chocolate chips over the top and spread caramel on top of that
Sprinkle remaining dough on top (will not cover competely)
Bake 15-18 minutes
CAn refrigerate to set caramel or just enjoy them warm from the oven.
Thanks home based mom
Thursday, December 17, 2009
Wednesday, December 16, 2009
Oreo Truffles
These are so simple and yummy!
1 16oz package of oreo cookies
1 8oz package of cream cheese, softened
Place 9 oreo's in blender and set to the side
Crush the rest of the cookies, but leave separate
Add cream cheese to mixture, and add the crushed cookies
Beat well until mixed
Form into 1 inch balls
Roll in crushed oreo's from the blender
Refrigerate until firm, on cookie sheet.
Place on plate, or in little cup cake papers to make serving easy.
From www.allrecipes.com
1 16oz package of oreo cookies
1 8oz package of cream cheese, softened
Place 9 oreo's in blender and set to the side
Crush the rest of the cookies, but leave separate
Add cream cheese to mixture, and add the crushed cookies
Beat well until mixed
Form into 1 inch balls
Roll in crushed oreo's from the blender
Refrigerate until firm, on cookie sheet.
Place on plate, or in little cup cake papers to make serving easy.
From www.allrecipes.com
Saturday, December 5, 2009
Amazing Peanut Butter Cookies
1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp baking soda
1 cup of milk chocolate chips
Mix together and bake on cookie sheet at 350 for 10 minutes
From Jessica at Little Birdy Secrets
1 cup brown sugar
1 egg
1 tsp baking soda
1 cup of milk chocolate chips
Mix together and bake on cookie sheet at 350 for 10 minutes
From Jessica at Little Birdy Secrets
Friday, April 3, 2009
Triple-Layer Lemon Pie
2 pkgs. (3.4 oz. each) Jello lemon flavor instant pudding
2 cups cold milk
1 Tbsp. lemon juice
1 Graham Pie Crust (6 oz.)
1 tub (8 oz.) Cool Whip, thawed & divided
Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
Whisk 1/2 the Cool whip into remaining pudding mixture; spread over pudding layer in crust. Top with remaining Cool Whip. Chill 3 hours or until set.
2 cups cold milk
1 Tbsp. lemon juice
1 Graham Pie Crust (6 oz.)
1 tub (8 oz.) Cool Whip, thawed & divided
Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
Whisk 1/2 the Cool whip into remaining pudding mixture; spread over pudding layer in crust. Top with remaining Cool Whip. Chill 3 hours or until set.
Meringue Puffs
2 large egg whites, at room temperature
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted
Preheat over to 175. Line a large baking sheet with foil
Beat the egg white and vinegar with an electric mixer until they turn white and hold soft peaks. While still beating, add the granulated sugar a little at a time. You should now see shiny, bright-white meringue.
Keep beating, gradually adding the powdered sugar.
Drop rounded teaspoonfuls of the sticky meringue onto the baking sheet, scraping the meringue off the teaspoon with another spoon. * You can also put them in a pasty bag or zip-lock bag with a snipped off corner, to make them look a little prettier.
Bake for 1 1/2 hours or until you can easily detach the meringue puffs from the foil. Cool 2 hours.
Makes 36
From Parade
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted
Preheat over to 175. Line a large baking sheet with foil
Beat the egg white and vinegar with an electric mixer until they turn white and hold soft peaks. While still beating, add the granulated sugar a little at a time. You should now see shiny, bright-white meringue.
Keep beating, gradually adding the powdered sugar.
Drop rounded teaspoonfuls of the sticky meringue onto the baking sheet, scraping the meringue off the teaspoon with another spoon. * You can also put them in a pasty bag or zip-lock bag with a snipped off corner, to make them look a little prettier.
Bake for 1 1/2 hours or until you can easily detach the meringue puffs from the foil. Cool 2 hours.
Makes 36
From Parade
S'more Brownie Squares
12 graham cracker squares
1 box Brownie mix, about 20 ounces (prepared as on the box)
3 cups mini marshmallows
1/2 cup chocolate chips
1/2 t vegetable oil
Preheat oven to 350. Grease a 9x13 baking pan
Line the bottom of the pan with a single layer of graham cracker squares. In a large bowl, prepare the brownie mix according to the directions on the box. Carefully spread the brownie mix evenly over the graham crackers. Bake for about 25 minutes. Do not overbake.
REmove brownies from the oven. Immediately sprinkle with marshmallows, gently press marshmallows into hot brownies. Return to oven and back another 2 minutes or until marshmallows are puffed.
Meanwhile, in a sauce pan, combine the choc chips and oil. Stir over low heat until melted and smooth. Drizzle the melted chocolate over the marshmallows. Cool completely. Cut with a knife dipped in hot water. Makes 24 bars
1 box Brownie mix, about 20 ounces (prepared as on the box)
3 cups mini marshmallows
1/2 cup chocolate chips
1/2 t vegetable oil
Preheat oven to 350. Grease a 9x13 baking pan
Line the bottom of the pan with a single layer of graham cracker squares. In a large bowl, prepare the brownie mix according to the directions on the box. Carefully spread the brownie mix evenly over the graham crackers. Bake for about 25 minutes. Do not overbake.
REmove brownies from the oven. Immediately sprinkle with marshmallows, gently press marshmallows into hot brownies. Return to oven and back another 2 minutes or until marshmallows are puffed.
Meanwhile, in a sauce pan, combine the choc chips and oil. Stir over low heat until melted and smooth. Drizzle the melted chocolate over the marshmallows. Cool completely. Cut with a knife dipped in hot water. Makes 24 bars
Tuesday, February 10, 2009
Chocolate Fondue
½ cup butter
½ cocoa powder
¾ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract
Over low heat, melt butter in small saucepan. Remove from burner & immediately stir in cocoa. Stir in sugar and evaporated milk
Return to burner, cook over low heat, stirring constantly, until sugar dissolves and mixture is smooth (not gritty). Remove from heat and stir in vanilla. Serve warm with your favorite dippers.
Some ideas for dippers are bananas, strawberries, pineapple, marshmallows, and cheesecake
Thanks Sarah
½ cocoa powder
¾ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract
Over low heat, melt butter in small saucepan. Remove from burner & immediately stir in cocoa. Stir in sugar and evaporated milk
Return to burner, cook over low heat, stirring constantly, until sugar dissolves and mixture is smooth (not gritty). Remove from heat and stir in vanilla. Serve warm with your favorite dippers.
Some ideas for dippers are bananas, strawberries, pineapple, marshmallows, and cheesecake
Thanks Sarah
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