Caramel Brownies

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

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

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

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.

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

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

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

Cake Mix Cookies

1 box of chocolate cake mix
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (or Valentine’s M&M’s if you want to be festive!)

Preheat oven to 350 degrees
Stir together cake mix, vegetable oil, eggs, and vanilla extract until smooth in a medium sized bowl. Gently stir in chocolate chips. Drop by rounded spoonfuls onto un-greased cookie sheets
Bake for 8-10 minutes. Cool cookies on baking sheets for at least 5 minutes before moving to wire racks.

Variations:

Yellow or Devil’s Food cake mixes; hershey’s bar pieces, pecans, M&M’s

Kool Aid Key Lime Pie

1 store bought graham cracker crust
1 12oz can evaporated milk
1 cup sugar
1 (.14 oz) envelope unsweetened lemon-lime Kool-Aid
1 8oz tub whipped topping

Pour milk into a small metal or glass mixing bowl. Add beaters to the bowl, cover and chill for at least 2 hours.

Beat milk until soft peaks form. Add sugar and drink mix; beat until thoroughly mixed. Spoon into prepared pie pan.

Freeze for at least 4 hours.Spread whipped topping on top of pie and garnish with fresh lime slices.

Thanks, Kitty

Banana Nut Muffins

1 banana or spice cake mix
2 eggs
1 cup water
1/3 cup vegetable oil
1 medium banana, mashed

Preheat oven to 350 degrees. Grease and flour muffin pan or use paper liners. Mix together cake mix, eggs, water, oil and banana in a large bowl until well blended.

*You can also add 1/3 cup chopped walnuts for Banana Nut muffins. Just fold nuts in gently.

Fill muffin cups 3/4 full with batter.
Bake 20-25 minutes.

Peanut Butter Cup Cookies

1 chocolate cake mix
2 eggs
1/3 c. vegetable oil
1 bag of the bite size Peanut Butter Cups

Preheat oven to 350 degrees.Mix together cake mix, eggs, and oil in a bowl until all the cake powder is absorbed. Using a spoon, roll into 1 1/2" balls. Place a peanut butter cup in the center of each ball. Make sure the cup is completely covered with dough.Bake cookies 8-10 min, or until done. Remove from pan to cool.

Thanks, Lisa

Quick & Frugal Baked Ziti

1 jar spaghetti sauce
1 jar water
1 lb pasta (rotini, penne, ziti, elbows, shells)
8 oz shredded cheese (cheddar, mozzarella, mexican, mont. jack)





Mix sauce, water, and uncooked pasta in 9x13 pan. Cover with foil and bake at 375 for 30-40 minutes (depends upon type of pasta used). Remove cover, stir, top with cheese, and bake until cheese is melted.Serve with garlic toast and a salad.





Variations: add mushrooms, eggplant, zuccini, or any other vegetable you need to sneak in on your kids. It doesnt take much. Meat can also be added. 1 lb of ground beef, italian sweet pork sausage, ground turkey or 2 cups cooked chicken.





Thanks, Lisa

Pumpkin Pudding

1 small box of instant vanilla pudding
1 1/2 cups milk (you can use evaporated milk for creamier/richer pudding)
1 3/4 cups pumpkin (from the can)
1 tsp pumpkin pie spice

Mix the above together & allow to chill.

Grilled Chicken Paillard

4 bonless, skinless, chicken breasts
2 cloves garlic, crushed
zest and juice of 2 limes
1 tsp chili powder
1/4 tsp crushed red pepper

Pound chicken breasts using the flat side of meat mallet. Place in a large resealable plastic bag. Mix the marinade ingredients and add to the bag. Toss to coat the chicken. Chill up to 24 hours, turning periodically. Grill on a hot grill. Cook abut 5 minutes, turn chicken over and continue to cook 5 minutes more. Cook until done. Season with salt and pepper to taste.

**Pounding the chicken breasts is not meant to get them too thin, merely to even them out so that they cook evenly and quickly.

Cream Puffs

1 cup water
1/2 cup of butter (1 stick)
1 cup of flour
4 eggs
Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.

Beat in eggs one at a time (I use a mixer). Continue beating until smooth.

Drop by 1/8 cup spoonfuls (2 Tbs.). 3" apart on a cookie sheet. Don't make them pretty - they are prettier if the less round they are. Bake for 35-40 minutes @ 350 degrees. Cool. Cut off tops and pull out any dough inside. Fill with vanilla or chocolate pudding and replace tops. Finish by dusting them with powdered sugar and/or drizzling with chocolate.

Makes about 16 puffs.

**Note: You will probably want to eat these the day they are made as they tend to get soggy with filling sitting in them.**

Thanks, Lizzy

Candied Sweet Potatoes

6 medium sweet potatoes or yams (2 pounds)
1/3 cup packed brown sugar
3 tablespoons butter or margarine
3 tablespoons water
1/2 teaspoon salt


Scrub sweet potatoes, but do not peel.
Place potatoes in 3-quart saucepan.
Add enough water just to cover.
Heat to boiling; reduce heat to low.
Cover and simmer 20 to 25 minutes or until tender.
Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.

Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
Add potatoes.
Gently stir until glazed and hot.

Substitution
Make this extra fast and easy. Just omit step 1, and use 1 can (23 ounces) sweet potatoes or yams, drained and cut into 1/2-inch slices, in place of the fresh sweet potatoes.

Biscuits

2 cups of sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup crisco (in can) is best or margarine


Mix together with clean hands
Add 3/4 cup milk or butter milk
Mix together and use floured wax paper to roll out dough.
Use the mouth of a drinking gladd to cut out circles from the dough.
Place circles on ungreased cookie sheet.
Bake 12-15 minutes on 350 until lightly browned or longer if desired darker.

Pizza Made Easy

3 cups all-purpose flour
1 package active dry yeast
1/2 tsp. salt
1 cup warm water
2 Tbs. canola or olive oil

In large bowl, mix 1 1/4 cups of flour with yeast & salt; add warm water & oil.
Beat with a whisk 3 minutes.
Using a wooden spoon,, stir another 1 1/2 cups of flour, or enough so mixture holds together.
Place dough on a lightly floured surface.
Knead in 1/4 to 1/2 cup more flour--stop once it's lump free.
Wrap half of dough in plastic wrap & freeze for later use.
Cover remainder & let rest for about 10 minutes.

Heat oven to 425.
On a lightly floured surface, divide dough into 4 portions.
Roll each into a 6 inch circle.
Transfer to a greased baking sheet.
Build up edges slightly.
Prick bottom with a fork.
Bake about 8 minutes.
Spread sauce & choice of toppings & cheese onto crust & bake for another 8 minutes.

Makes 4 mini crusts

Peanut Butter Cookies

1 cup peanut butter, smooth or crunchy
1 cup sugar, plus more for rolling
1 egg

Heat oven to 375
Stir together peanut butter, sugar & egg.
Roll dough into 1 inch balls
Put sugar on a plate & roll balls of dough in it to coat
Place cookies 2 inches apart on cookie sheet
Press each cookie down with a fork, making a crisscross design

Bake 10 minutes until cookies start to brown on edges

Cheesy Crockpot Chicken

6 boneless, skinless chicken breasts
10 oz. can condensed cream of chicken soup
10 oz. can condensed Fiesta cheese soup

Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked.

Serve over rice or noodles. Serves 6

Crockpot Beer Cheese Dip

1/2 cup beer
1/4 tsp. Tabasco sauce
1 lb. process cheese spread loaf, cut into cubes

Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides.
Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally. Serve with pretzels, bread cubes, or crackers.

Appled Kielbasa

2 lbs. fully cooked kielbasa sausage
3/4 cup brown sugar
1 cup chunky applesauce
2 cloves garlic, minced

Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, and garlic in 3 quart crockpot. Cover and cook on low for 6-8 hours until thoroughly heated.

12 appetizer servings

Simple Cheese Cake

8 ounce package AND 3 ounce package cream cheese, softened
1/4 cup lemon juice
14 oz. can sweetened condensed milk (NOT evaporated)
1 9" graham cracker crust

In medium bowl beat cream cheese until smooth and fluffy. Add lemon juice and sweetened condensed milk and mix until very well combined. Pour into graham cracker crust and chill. 8 servings

This can also be topped with canned pie filling.

Quick Peach Cobbler

5 (15 oz.) canned peaches, drained
2 boxes yellow cake mix
1 c. melted butter

Grease 9" x 13" baking dish and spread peaches. Mix melted butter with dry cake mix and crumble over the peaches.

Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.

Chocolate Oreo Truffles

2 sleeves Oreos
8 oz. softened cream cheese
Handful of white chocolate chips
Handful of semi-sweet chocolate chips

Crush the Oreos in a food processor (should be like crumbs). Pour into a mixing bowl/mixer. Add in the cream cheese and mix until well blended. Roll into balls. In a separate bowl, melt all the chocolate chips together and drizzle over balls.

Hint: Melt the chips in the microwave, along with a teaspoon of Crisco. Once melted, place them in baggie & cut the corner of the bag (a very small hole) and drizzle over the balls. Even better, use an icing bag if you have one. Store truffles in the fridge.

Yield: About 30 truffles

Chocolate Cake Cookies

1 box chocolate cake mix
2 eggs
1/2 c. oil (I prefer olive oil)
1 c. semi-sweet chocolate chips

Mix all ingredients together.
Bake at 350 for 8-9 minutes.
Yield: About 3 dozen cookies.

Thanks, Becky