Mom's Penoche

4-3/4 cups sugar, divided (have your 4 cups measured and ready to go before starting)
3/4 cup water
2 cups cream (have this measured and ready to go before starting)
1 TBS butter

1.  In a large heavy saucepan add 3/4 cup sugar.  Put on medium-high heat and let it carmelize.  (Let the sugar turn to liquid, do not stir.  You can shake the pan a little if needed.  You can also drag some of the sugar from the edges to middle but don't stir.)  Watch carefully so it doesn't burn.

2.  Add 3/4 cup water (it will harden the sugar on the bottom of the pan) and continue to cook until it comes back to a liquid.  You can stir during this stage to scrape the hardened sugar off the bottom of the pan.  You don't want sugar clumps it all needs to be back to a liquid.  Remove from heat for a few seconds to add the next step. If there is hardened sugar bits on the side don't scrape it down into the pan.

3. Add 4 cups sugar and 2 cups cream and cook until it reaches a soft ball stage.  (Don't stir during this stage just let it boil without stirring.)  (Test it by adding a little candy to a little cold water, it should come together in a soft ball.) (When getting the cold water run the cold water over the cup to cool the cup also.)  Remove from heat.  Add the butter to the top; don't stir it in.  Take to a cool place to stop the cooking and let cool completely.

4.  When completely cool, stir with a wooden spoon until the color lightens and the candy looses its gloss.  Drop by spoonfuls onto a buttered or wax paper lined dish.  If you don't want to drop by spoonfuls roll it together in a log.  You can store on the counter or in the fridge or it can be frozen for later.

From Betty E.

Mom's Fudge

4 cups sugar
2 heaping TBS cocoa
2 cups cream
1 TBS butter
1 tsp. vanilla

1.  In a large heavy bottomed saucepan stir together the sugar, cocoa, and cream.  When stirred together well, use a rubber spatula to clean the sides of the pan so it won't go to sugar.  Put it on the stove on high heat.  Don't stir at all and cook until it reaches soft ball stage.  (When you take a little and drop it in cold water it should ball up and hold together. (Run a mug under cold water before you fill it with cold water so it is cold too)

2.  Remove from heat, drop butter on top of fudge; don't stir just place it there.  Put pan in a cool place so it quits cooking and let mixture cool completely.

3.  When completely cool, stir with a wooden spoon until fudge lightens and looses its gloss.  (This will take a few minutes.)  When ready, add 1 tsp vanilla and stir in.  Drop by spoonfuls onto a greased or wax paper lined cookie sheet or plate.  (If fudge is light and gloss is gone, but it's not quite firm enough you can let it rest and set up a bit in the saucepan before dropping in spoonfuls.)  If you don't want to drop by spoonfuls you can put it in a log shape and wrap to cut off of later.  Store on counter or in fridge or you can freeze for later. 

Can be used to frost a chocolate cake if desired also.

From Betty E.

Icing for Gingerbread Houses

4 egg whites, at room temperature
1/4 tsp. cream of tartar
4 tsp. water
6 cups powdered sugar
food coloring, optional

1.  Beat the egg whites, cream of tartar, and water together until foamy; gradually add the 6 cups powdered sugar.

2.  Beat for 5-6 minutes or until a butter knife can stand upright in frosting.  Add food coloring if desired.

 Use for making gingerbread houses.  Dries very hard.

Gingerbread Men

1 cup molasses
1 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
2 tsp. baking soda
1/2 cup hot water
6 cups flour (maybe a little more)
1 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. cinnamon

1.  In a saucepan simmer molasses and shortening together for 15 minutes stirring occasionally.

2.  In a mixing bowl cream together sugar, egg, and vanilla.

3.  Dissolve the baking soda in the hot water.  Add to sugar mixture.  Add in the molasses mixture and mix well.

4.  Shift together the flour, salt, ginger, cloves, and cinnamon.  Add to the other ingredients.  Mix until well combined and the dough pulls away from sides of bowl.

5.  Roll out and cut with a cookie cutter.  (No flour on surface needed.)  Bake for about 8-10 minutes in a preheated 375℉ oven.  When cool frost and decorate as desired.  Or eat plain.

*This dough doesn't stick so it is good for children to work with.

From the Child Development Center

Cookies and Cream Muddy Buddies

Cream Muddy Buddies:

5 cups Chex cereal

1 cup white chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 cup powdered sugar

Cookies Muddy Buddies:

5 cups Chex cereal

1 cup milk chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 cup powdered sugar

Extra chopped Oreos, chopped optional

1. Make the Cream Muddy Buddies:  Place Chex cereal in a large bowl.  Set aside.

2. Place powdered sugar and crushed Oreos in a large plastic bag or in a large tupperware with a lid (You'll need to shake the bag/tupperware later).

3. Melt white chocolate and stir until smooth.

4. Pour melted chocolate over cereal and stir until coated.

5. Transfer chocolate coated cereal into your plastic bag with sugar/cookies. Shake gently until coated.

6. Dump onto a cookie sheet to cool.

7. Repeat steps 1-6 using Cookies Muddy Buddies ingredients.

8. Once cooled, mix the Cookies and the Cream Muddy Buddies together and fold in extra chopped Oreos if desired.

From Your Cup of Cake

Hot Chocolate Muddy Buddies

5 cups Chex Cereal
1 cup mini marshmallows (plus more to add in if desired)
1 cup hot chocolate powder
1 cup milk chocolate chips or melts (If you use chips add 1 TBS of oil to it)

1.  Place cereal in large bowl and set aside.

2.  Melt chocolate chips and oil is using, together in a microwave safe bowl in 30 second intervals stirring in between until smooth and melted.

3.  Pour melted chocolate over cereal and stir gently to coat.  Add mini marshmallows and stir to incorporate and coat.

4.  Pour cereal in a ziploc bag and pour hot chocolate powder in bag.  Gently toss bag to coat.  Pour on cookie sheet to cool and dry.  Add additional marshmallows if desired.

Caramel Apple Muddy Buddies

10 oz vanilla candy melts, almond bark or white chocolate chips (Add 1 TBS oil if you use chips)
5 cups rice chex cereal
1 package Caramel Frosting Creations flavor mix
1-1/2 cups dry apple cake or muffin mix (I used a 7oz. pkg of Martha White Apple Cinnamon muffin mix)
1 small bag of apple chips, optional

1.  Put cereal in a large bowl.  Set aside

2.  Melt the white chocolate in a microwave safe bowl until smooth when stirred in 30 second intervals.  When melted add in frosting creations mix and stir to combine.  Pour the white chocolate mixture over cereal and stir gently to coat evenly.

3.  Add the dry muffin mix and stir to evenly coat on cereal.  Pour on a cookie sheet to cool and dry.

4.  Add broken apple chips if desired.

From Life, Love, and Sugar

Snickerdoodle Muddy Buddies

5 cups Chex Cereal
12 oz. white chocolate chips or melts (If using chips add 1 TBS oil to it)
1 cup powdered sugar
2 tsp. cinnamon

1.  Pour cereal in a large bowl and set aside.

2.  In a large Ziploc bag mix together powdered sugar and cinnamon.  Set aside.

3.  In a microwave safe bowl melt the white chocolate in 30 seconds intervals until smooth when stirred.  Pour melted chocolate over the cereal.  Gently stir with a wooden spoon to coat cereal evenly.

4.  Pour coated cereal in the bag with the powdered sugar/cinnamon.  Gently toss bag to coat cereal with powdered sugar.  Pour on cookie sheet to cool.

From The Recipe Critic

Butterfinger Muddy Buddies

6 cups rice Chex cereal
1 cup milk chocolate melts or chocolate chips (If using chocolate chips add 1 TBS of oil to it)
1/2 cup smooth peanut butter
1 tsp. vanilla extract
1-1/3 cups crushed Butterfingers

1.  Place cereal in a large bowl and set aside.

2.  In a microwave safe bowl, melt milk chocolate, peanut butter, and vanilla until smooth.  (do it in 30 second increments and stir so you don't burn it)

3.  Pour melted chocolate over cereal and gently stir to coat.

4.  Dump into a large plastic bag of use a bowl with a lid.  Add crushed Butterfingers and shake gently until well coated.  Pour onto cookie sheet to cool.

From Your Cup of Cake

Scotcheroo Muddy Buddies

8 cups Rice Chex Cereal
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter
1/2 cup light corn syrup
1/4 cup butter
2 cups powdered sugar

1.  Place cereal in a large bowl and set aside.

2.  In a heavy saucepan melt chocolate chips, butterscotch chips, peanut butter, corn syrup, and butter over medium heat until smooth, stirring constantly.

3.  Pour melted chocolate mixture over cereal and gently mix until all cereal is evenly coated.  (It will be a little thick so it will take some time to mix.)

4.  Pour mixture in ziploc bag.  Add powdered sugar and gently shake to coat.  Pour on baking sheet to dry. 

From Lemon Tree Dwelling

Andes Mint Muddy Buddies

6 cups Rice Chex Cereal
1 (10 oz) bag Andes Creme de menthe baking chips (about 1-2/3 cups)
1 cup powdered sugar
2 TBS Cocoa powder

Optional extra Andes Mints to mix in or mint M&Ms

1.  Pour cereal into a large bowl.

2.  Pour Mint baking chips into a microwave safe-bowl.  Melt in 30 second intervals until smooth when stirred.  (Or cook on stove-top on medium-low heat.)

3.  Pour melted mints over cereal and gently fold to completely coat cereal.

4.  Pour cereal in a large ziploc bag.  Mix together powdered sugar and cocoa.  Pour in bag and gently shake to coat cereal mixture.  Pour onto cookie sheet to cool.  Add extra mints or M&Ms if using.

Adapted From Your Cup of Cake

Meatballs Stroganoff

Frozen Italian Style Meatballs (1/2 oz size) (as many as you need)
1 TBS olive oil
2 cups beef broth
1-1/2 tsp. dried parsley
1-1/2 tsp. dried oregano
1-1/2 tsp. dried basil
salt and pepper
2/3 -1 cup sour cream
1 cup heavy whipping cream or 8 oz cream cheese (or use milk with a tsp of cornstarch stirred in it)
Wide egg noodles (as many as you need)

1.  Heat oil in a frying pan. When oil is hot add the meatballs and cook until edges are browned.

2.  Add beef broth to deglaze.  Bring to a boil and add seasonings.  In another pot cook the noodles until al dente.

3.  Add the heavy cream and bring to a full boil.   Add sour cream and stir well.  Add cooked and drained noodles.  Stir until well combined and serve.

From Menu Musings of a Modern American Mom

Happy Thanksgiving

Made by Annette

Pumpkin Brownies (2 Ingredients)

1 box brownie mix (13x9 inch pan size (about 18.3 oz))
1 (15 oz) can pumpkin

1.  Preheat oven to 350℉.  Spray a 9 x 13 inch pan with nonstick cooking spray.

2.  In a large bowl, mix together the brownie mix and pumpkin until well combined.  Pour batter in prepared pan and bake for 25-30 minutes or until a toothpick inserted in middle comes out clean.

From Six Sisters Stuff

Nutella Cheesecake Pumpkin Muffins

For Muffins:
4 eggs
1-1/2 cups sugar
1 (15 oz) can pumpkin puree
1-1/2 cups vegetable oil
3 cups flour
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt

For Nutella Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup Nutella
1 egg


1.  Preheat oven to 375°F.  Place paper liners in a muffin tin.

2.  In a large bowl, beat eggs slightly. Add in sugar, pumpkin and oil and beat thoroughly. Add in remaining dry ingredients and mix until smooth.

3.  In a small bowl, beat together cream cheese, Nutella and egg until smooth.

4.  Place about 2 tablespoons of pumpkin batter into each liner, then 1 tablespoon of Nutella batter, then top with 2 more tablespoons of pumpkin batter. Bake for 18-22 minutes.   Let the muffins cool slightly before removing from pan and eating.

From My Name is Snickerdoodle

Pumpkin Crunch Cake

1 box spice cake mix
1 (15 oz) can pumpkin
1 (12 oz can evaporated milk
3 large eggs
1-1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 cup chopped pecans
1 cup butter, cut in thin slices

1.   Preheat oven to 350℉.  Grease the bottom of a 9x13 inch pan.

2.  Mix together well; pumpkin, milk, eggs, sugar, cinnamon, pumpkin pie spice, and salt.  Pour into prepared greased pan.

3.  Sprinkle dry cake mix over pumpkin mixture.  Top with pecans.  Then layer sliced butter over pecans.

4.  Bake for 50-55 minutes. 

5.  Serve plain, with whipped cream, or topped with ice cream

From Betty

Caramel Rolo Rice Krispie Treats

1/4 cup milk
1/2 cup butter
1 (14 oz) bag caramels, unwrapped
5-6 cups rice krispies cereal
1 (12 oz) bag Rolos, unwrapped

1.  Line a 9x13 inch pan with parchment paper.  Cut unwrapped Rolos in half. 

2.  Melt milk, butter, and caramels together over medium-low heat, stirring often until smooth.

3.  When melted and smooth add rice krispies and Rolos.  Stir gently until well combined.  Don't over-stir. You don't want the Rolos to melt to much and lose their shape.

4.  Lightly press in prepared pan.  (Don't press too hard or the treats will be too hard as they cool).*

5.  Allow to cool.  When cooled lift out of pan and cut into squares.

*If desired melt chocolate chips and swirl on top.

From Life love and sugar

Pumpkin Pudding Chocolate Chip Cookies

3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 small pkg. pumpkin spice instant pudding mix (available seasonally at Wal-mart)
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2-1/4 cup flour
1-2 cups semi-sweet chocolate chips

1.  Cream butter, brown sugar and sugar together in a large bowl.  Add in dry pumpkin spice instant pudding mix and beat until well combined.

2.  Add eggs and vanilla and mix well.

3.  Add flour and baking soda and beat until well combined.

4.  Stir in chocolate chips and mix well.

4.  Preheat oven to 350℉.  Roll dough in 1" balls.  Place them on a greased cookie sheet and bake at 350℉ for 8-10 minutes.

From Chef-In-Training

Black Beans

2 TBS olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1-1/3 cup tomato juice
1-1/2 tsp. salt
2 TBS fresh chopped cilantro

1.  In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, tomato juice, and salt.  Continually stir until heated through.

2.  Just before serving stir in the cilantro.

*Add can of drained corn and dash of chili powder to beans if desired

From Gina F.

Good with this Sweet Pork and Cilantro Lime Rice

Biscoff Muddy Buddies

6-1/2 cups Chex cereal (I used rice chex) 

1/2 cup Biscoff Spread (cookie butter)
1 cup white chocolate chips
1/4 cup butter
1 cup powdered sugar

1. Put cereal in a large bowl and set aside.

2. Place powdered sugar in a large ziploc bag and set aside.

3. In a microwave safe bowl, combine Biscoff, white chocolate chips, and butter. Microwave on high for 1 minute then stir. Microwave in 30 second interval as needed until melted completely. (Mine took 1-1/2 minutes total) The mixture will be very thick. (You could also melt this in a saucepan over low-medium heat).

4. Pour Biscoff mixture over cereal and mix until well combined. (It was easiest to use my hands to coat the cereal carefully. It will coat but it takes some patience.

5. Pour coated cereal in bag with powdered sugar. Seal bag and lightly toss to coat evenly.

6. Let cool so everything adheres to cereal completely. (I spread it out on parchment paper to cool)

From Chef in Training

Onion Strings

1 large onion, sliced thinly (so you can see the knife through the slice)
2 cups buttermilk

1 whole Large Onion 2 cups Buttermilk 2 cups All-purpose Flour 1 Tablespoon (scant) Salt 1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper 1 quart (to 2 Quarts) Canola Oil Black Pepper To Taste - See more at: http://www.recipebest.com/2013/07/onion-strings.html#sthash.od0y1QiN.dpuf

2 cups flour
1 scant TBS salt
pepper to taste
1/4 to 1/2 tsp. cayenne pepper
Oil for frying

1.  Seperate your onion slices and place them in a shallow dish.  Cover with buttermilk.  (They don't have to be completely covered).  Let sit in the buttermilk for at least an hour.

2.  Stir together the flour, salt, pepper, and cayenne pepper. 

3.  Heat oil to 375℉.  In small batches remove onion pieces from buttermilk and dip in flour mixture. Stir to coat. Shake off excess flour and place in oil to fry.  Fry for a couple of minutes or until golden brown.  Eat while still warm.

From the Pioneer Woman

1 whole Large Onion 2 cups Buttermilk 2 cups All-purpose Flour 1 Tablespoon (scant) Salt 1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper 1 quart (to 2 Quarts) Canola Oil Black Pepper To Taste - See more at: http://www.recipebest.com/2013/07/onion-strings.html#sthash.od0y1QiN.dpuf

Fresh Peach Pecan Caramel Cake

3-4 fresh peaches*
3/4 cup butter (1-1/2 sticks)
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans (I left them out)
1 cup white sugar
3 eggs
1 cup vanilla Greek Yogurt
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup Caramel Sauce (recipe follows) or you favorite caramel sauce

1. Prepare caramel sauce.  (Recipe below).   Preheat oven to 350℉.  Melt 1/4 cup butter and pour in bottom of 9x9 inch cake pan.  Mix together the brown sugar, cinnamon and nutmeg.  Sprinkle 1/3 of the sugar mixture over the melted butter in the bottom of the pan.  Set remaining cinnamon and sugar mixture aside.  Sprinkle half the chopped pecans over the butter in the pan.

2.  Beat remaining 1/2 cup butter with 1 cup white sugar until creamy and light.  Beat in eggs, yogurt, and vanilla.  Stir in flour, baking soda, baking powder, and salt; beat until smooth.  Spread half of the batter into prepared pan.  Arrange half the peach slices on batter, and then sprinkle with half the remaining cinnamon and sugar mixture.  Spread remaining batter over peaches; then arrange the remaining peach slices on top.  Sprinkle with remaining cinnamon and sugar and then pecans.  Bake 45-55 minutes or until a toothpick inserted into the center comes out clean.

3.  Cool, cut and place on serving plates.  Drizzle lightly with caramel sauce before serving.

* If you use canned or frozen peaches; drain well and increase baking time if needed

Caramel Sauce:
1/2 cup brown sugar
1/2 cup white sugar
1 cup light corn syrup
1 cup cream
1 TBS vanilla
pinch of salt

Combine 1/2 cup brown sugar, 1/2 cup white sugar, 1 cup light corn syrup and 1 cup cream.  Stirring frequently, bring to a boil over medium heat.  Reduce heat and simmer gently 5 minutes.  Remove from heat, stir in 1 TBS vanilla extract, and a pinch of salt.  Cool to desired temperature.  Sauce will thicken as it cools.  Stir in 1 TBS of milk at a time to create desired consistency if it becomes to thick.  Cover and store leftovers in refrigerator.  Use with pancakes, french toast, ice cream, cake etc.  Makes about 2 cups sauce.

From Becky Low on Studio 5

Chocolate Toffee Blondies

1-2/3 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, at room temperature
1 cup plus 2 TBS brown sugar
1 large egg
1-1/2 tsp. vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

1.  Preheat oven to 350°F and coat a 13 x 9-inch baking dish generously with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

2.  Scrape batter into prepared baking dish and press dough evenly across bottom. Bake for 18 to 20 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack.

From Tutti Dolci

Cheesy Spicy Crock Pot Chicken Spaghetti

1 can (13 oz.) chicken
1 lb. of Velveeta, cut into small cubes
1 can ( oz) Ro*Tel
1 can (10-3/4 oz) cream of chicken soup
1 can (10-3/4 oz) cream of mushroom soup
1 can mushrooms, stems and pieces, drained
1 (16 oz) package spaghetti noodles, cooked and drained
1 green or red bell pepper, diced
1 small onion, diced
1/2 cup water

1.  Spray a large crock pot with nonstick cooking spray. Add all ingredients and stir to combine well with pasta.  Cook on low for 2-3 hours.

From the CookingNewbie

Snickerdoodle Blondies

2-2/3 cups flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 TBS vanilla
2 TBS white sugar
2 tsp ground cinnamon

1. Preheat oven to 350℉. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the butter-sugar mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5.  In a small bowl mix together the white sugar and cinnamon.  Sprinkle evenly over top of dough.  Bake for 25-30 or until the surface springs back when lightly touched.   While bars are still slightly warm cut into squares with a sharp knife.

From My Own Sweet Thyme

Key Lime Coconut Bars

For Crust:

1-1/2 cups graham cracker crumbs (about 10 full graham crackers crushed)
2 TBS sugar
1/2 cup sweetened, flaked coconut
1/3 cup butter, melted

Filling:
3 (14 oz) can sweetened, condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 TBS grated lime zest

Topping:

Whipped cream and toasted coconut for garnish, optional

1.  Preheat oven to 350℉.  Line an 8x8 square baking pan with parchment paper or tinfoil, overlapping the side of the pan to make handles for later.  (You don't have to line the pan if you don't want to pull the bars completely out of the pan to cut them.)

2.  Mix graham cracker crumbs, sugar, coconut, and melted butter together until well combined.  Press in bottom of prepared pan.  Bake for 8-10 minutes.  Remove from oven and cool slightly.

3.  To make the filling add sweetened condensed milk, sour cream, lime juice, and lime zest to a bowl and whisk to combine until smooth and creamy.  Pour on top of crust and bake for 8-10 minutes until firm to the touch but not browned at all.  Cool at room temperature, then chill completely.  (Make the night before if possible.)

4.  Top with homemade whipped cream and toasted coconut if desired (To toast coconut, spread a thin layer of sweetened shredded coconut on baking sheet.  Bake for 350℉ for 3-4 minutes until it's lightly golden brown).

From A Feathered Nest

Sugar Cookie Cheesecake Bars

1 (17.5 oz) pouch of sugar cookie mix
1 (4 serving size) box of French Vanilla instant pudding mix
2 TBS packed brown sugar
1/2 cup butter, melted
3 tsp. vanilla divided
3 eggs, divided
2 (8 oz each) packages of cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
2/3 cup of toffee bits, pulverized in food processor, optional or other toppings of choice (salted caramel raspberries, etc.)

1.  Preheat oven to 350 ℉.  Grease a 9x13 inch baking dish.

2.  In a medium bowl stir together the sugar cookie mix, pudding mix, brown sugar, melted butter, 1 tsp. vanilla, and 1 egg.  Use your hands if you need to.  When well mixed press the dough on bottom and part way up the sides of your prepared pan. Set aside.

3.  In a mixing bowl mix together the cream cheese, sugar, sour cream, 2 eggs, and 2 tsp. vanilla.  Mix together until smooth.  Pour cheesecake batter of top of the cookie dough you sat aside.

4.  Bake for 25 to 30 minutes or until center in set.  While bars are baking pulverize your toffee bits if using.  Sprinkle on bars immediately after you remove from the oven.  Let cool for 30-45 minutes on wire rack and then cover and refrigerate for at least 3 hours or over night before cutting into bars and eating.  Store in the fridge.

From Cookies and Cups

Chewy Butterfinger Cookies

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 tsp. salt
3/4 tsp. baking soda
1-3/4 cups flour
8 fun size Butterfingers, coarsely chopped

1.  Cream together the butter and sugar.  Add the egg and beat well.  Slowly add the flour, salt, and baking soda.  Mix until combined.  Dough will be thick.  (Add an extra egg if it too dry.)

2.  Stir in Butterfinger pieces by hand until well combined.  Bake in preheated, 375℉ oven, on ungreased baking sheet for 6-12 minutes.  (I got about 2 dozen)

From Sally'sBakingAddiction

Snickers Chocolate Chip Cookies

2-3/4 cup flour
1 TBS Cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup salted butter, room temperature
1-1/4 cups light brown sugar
1/4 cup sugar
2 eggs
1-1/2 tsp vanilla
8 oz. Snickers candy bars, cut into small pieces (about 2 cups)
1 cup semi-sweet chocolate chips
2/3 cup chopped peanuts (lightly salted or no salt), optional

1.  Preheat oven to 350 ℉.  In a mixing bowl whisk together the flour, cornstarch, baking soda and salt.  Set aside.

2.  In a stand mixer cream together the butter, brown sugar, and sugar.  Add eggs and vanilla.  When mixed well add the dry ingredients.  Mix just until combined.  Add chocolate chips and Snicker pieces and mix to combine. 

3.  Make dough into balls about 3 TBS in size.  Bake in preheated oven on lined baking sheets for 10-12 minutes or until the edges are light golden brown. (If you want smaller cookies bake for less time.  I did about 6 minutes on the smaller cookies).  Allow to cool for a few minutes on pan before transferring to cooling racks to finish cooling. 

From Cooking Classy

Deep Fried Oreos

1 egg
1 cup milk
2 tsp. vegetable oil
1-1/2-2 cups pancake mix (I used bisquik)
Oreos
oil for frying
chocolate sauce and powdered sugar, optional

1.  Stir the egg, milk and vegetable oil together until smooth.  Add in enough pancake mix to achieve a thick batter.

2.  Heat oil to 375℉.  Dip Oreos into batter and fry until golden brown.  Best enjoyed warm.


3. Top with chocolate sauce and a little powdered sugar if desired.

Chocolate Zuchinni Bread

1-1/2 cups shredded zuchinni
1 cup flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
3/4 cup semi-sweet chocolate chips

1.  Preheat oven to 350℉.  Grease a 9x5x3 inch loaf pan.

2.  In a large bowl whisk together the flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice.  Set aside.

3.  In a mixing bowl mix together the oil, sugars, eggs, and vanilla until well blended (about 2 minutes)  Fold in the zuchinni.  Add the flour mixture and mix until just combined.  Add in the chocolate chips.  Pour in prepared pan.

4.  Bake until toothpick inserted in center comes out clean.  About 55-65 minutes.  Let cool in pan about 10 minutes then remove to wire rack to finish cooling.

From Movitabeaucoup

Crunchy Raspberries and Cream Frozen Dessert

1 (8 oz) container of cool whip
1 (8 oz) package of Cream Cheese, softened
1-1/2 cup raspberries frozen or thawed (or other berries)
juice of 1 lemon
1/2 cup powdered sugar
6 Nature Valley Crunchy Oat n' Honey Granola Bars (2 per package so 12 individual bars total)
6 TBS butter, melted

1.  Lightly grease an 8x8 baking dish.  In food processor, process granola bars into course crumbs.  Add crumbs to melted butter and stir together to mix well.  Place half of the crumbs in prepared pan and flatten evenly.

2.  In a mixing bowl, mix together the cream cheese, cool whip, lemon juice and powdered sugar.  Mix until well combined and smooth.  Gently fold in the raspberries.

3.  Spread fruit mixture evenly in pan on top of granola bar crust.  Top with remainining granola bar crumbs.  Freeze for at least 4 hours.  Cut into squares and enjoy.  (You might have to let it set at room temperature for a half an hour before serving to get better cuts)

Raspberry Cheesecake Popsicles

1 pkg (8 oz) cream cheese (light or regular)
1/4 cup sour cream (regular or light)
1/2 cup powdered sugar
1/3 cup milk
1/2 tsp raspberry extract, optional
3/4 cup fresh or frozen raspberries (or other berries)
6 graham crackers (standard size) crushed into fine crumbs

1.  In a food processor mix together the cream cheese, sour cream, powdered sugar, milk, and raspberry extract (if using) until well combined.  Add the raspberries and graham cracker crumbs and pulse to combine.

2.  Place mixture in popsicle molds or small paper cups with sticks and freeze for 4-6 hours or until firm.

Adapted from the Comfort of Cooking

Nutella Popsicles

1 cup milk
1/3 cup Nutella

1.  Mix together Nutella and milk until well combined.  Pour in popsicle molds or small paper cups with sticks until frozen solid.  (About 4 hours).  I put my sticks in after 2 hours when it had firmed up enough to hold them in place.

From Nommy Recipes

Orange Julius Popsicles

6 oz. orange juice concentrate, thawed
1 cup milk
1 cup water
1 tsp. vanilla
1/4 cup sugar

1.  Mix all ingredients together well.  Pour in popsicle molds or in small cups with sticks and freeze until solid.  (If you want your sticks straight freeze for a couple of hours and then stick in when solid enough to hold the stick).

From A Night Owl

Peanut Butter and Nutella Cookies

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy or crunchy)
1 cup sugar
1 cup brown sugar
2 eggs

2 tsp. vanilla

2- 2/3 cup flour
2 tsp. baking soda
1 tsp. salt

heaping 1/3 cup Nutella

1.  Cream together the butter, peanut butter, sugar, brown sugar, eggs, and vanilla.

2.  In a seperate bowl combine the flour, baking soda, and salt.  Add to the butter mixture and mix well.

3.   Place spoonfuls of the Nutella on the cookie dough.  Use a butter knife to lightly swirl the Nutella and cookie dough.  Don't overmix.  Place dough in refrigerator for at least 15 minutes to firm up the Nutella.

4.  Preheat oven to 350℉.  Place spoonfuls of cookie dough on cookie sheet and bake for 7-10 minutes or until the edges are lightly browned.  Let cool on pan slightly before removing to wire racks to cool.  

From Sister's Cafe

Nutella Peanut Butter Chewies

1/2 cup Nutella
1/2 cup peanut butter
1 cup powdered sugar
1 egg
1 tsp. vanilla

1.  Preheat oven to 375℉.   In a medium bowl mix all ingredients together.  Drop by rounded tablespoons onto a lined cookie sheet. 

2.  Bake for about 8 minutes.  (I only baked mine for 6) 

These are thin and crispy on the edges and chewy in the middle

From Seededatthetable

Cheesy Ground Beef and Rice Casserole

1 lb. hamburger
2 onions, diced small
2 tsp. garlic powder
1 can (8 oz) tomato sauce
1 cup frozen peas or corn
1 cup cooked rice
1 cup chicken broth
2 cups shredded cheese, divided in half
1 cup sour cream (I used light)
salt, pepper, oregano etc.

1.  Preheat oven to 350℉.  In skillet roast onions for a few minutes.  Add ground beef and garlic powder and cook until no longer pink.  Add salt, pepper, and oregano or whatever spices you like.

2.  Add tomato sauce, peas or corn, cooked rice, chicken broth and one cup of cheese and let simmer for 3 minutes. 

3.  Transfer to a greased casserole dish and bake for 15 minutes.  While baking combine the sour cream and left over 1 cup of cheese.  Remove casserole from oven and cover with sour cream and cheese mixture.  Return to oven and bake for an additional 15 minutes.

From Hungrylittlegirl

Cookies and Cream No Bake Cookies

22 double-stuff Oreo cookies
2 cups sugar
pinch of salt
1/2 cup cocoa
1/2 cup butter (1 stick)
2/3 cup milk
3 cups quick cooking oats

1.  Put Oreos in a gallon bag and crush them with a rolling pin.  Set aside for later.

2.  In a large saucepan add sugar, cocoa, butter, and milk.  Cook until boiling.  Boil together for 1 minute then remove from the heat.

3.  Add the oats and crushed Oreos.  Stir until well coated.  Drop by spoonfuls on waxed paper. 

From Southyourmouth

Crockpot Beef Tips

1-3 lbs stew meat
1 can (12 oz) 7-up, sprite or other lemon-lime soda (can be regular or diet)
1 pkg. (1 oz) onion soup mix (like Lipton's)
1 pkg. (.875 oz)brown gravy mix
1 can (10.75 oz) cream of mushroom soup
1 can mushroom pieces (optional)

1.  Mix all ingredients together in a crockpot and cook on low for 6-8 hours.  Serve over noodles if desired.  (My stew meat was frozen when I put it in and it worked fine.)

From woosterstumbler

S'more Brownies

1 box of fudge brownie mix and the ingredients it calls for
graham crackers (I used about 9 crackers)
1 (7 oz) jar marshmallow creme
1/3 cup mini chocolate chips

1.  Grease a 9x13 inch pan and set aside.  Preheat oven to temperature called for on brownie mix.

2.  Make brownie batter according to package directions.  Break graham crackers into squares and dip the bottom of the graham cracker in the brownie batter.  Place in prepared pan (brownie batter side down) and repeat until bottom is lined with graham cracker. With remaining graham crackers crush and set aside to use later.

3.  Pour remaining brownie batter carefully on graham crackers and spread out.  Bake according to package directions.

4.  When there is about three minutes of baking time on the brownies remove from oven and put globs of marshmallow creme evenly on brownies.  (Don't try to spread it out yet).  Return brownies to oven and continue to bake for 3 minutes.  Remove from oven and very gently spread marshmallow creme evenly on brownies.  Be careful not to remove bits of brownie.  Sprinkle with remaining graham cracker crumbs and chocolate chips.  Let brownies cool completely and cut into bars.

From ModernMommyhood

Carrot Cake Sandwich Cookies with Cream Cheese Frosting

1 cup (2 sticks) unsalted butter – room temp 

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

2 large eggs – room temp

1-1/2 tsp vanilla extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1-1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

2 cups old-fashioned rolled oats (not instant)

1-1/2 cup grated carrots  (about 3 large carrots)

1 cup raisins, optional

1/2 cup toasted chopped walnuts, optional

1.  In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 – 4 minutes in a stand mixer). Add eggs and vanilla and beat on medium until well combined.

2.  Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine. Gradually add flour mixture to butter mixture; mix on low until just combined. Do not overmix.

3.  Mix in oats, carrots, raisins (if using) and walnuts. Chill dough for at least 1 hour.
Preheat oven to 350.  Line two baking sheets with Silpats, parchment paper or spray with cooking spray.

4.  Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart.  Flatten slightly and sprinkle with a little sugar before putting in the oven, if desired.

5.  Bake until browned and crisp around the edges, 10 to 15 minutes rotating halfway through. Transfer to a wire rack to cool completely. 

Cream Cheese Frosting

1/2 cup butter, at room temp

8 oz cream cheese, at room temp

4 cups confectioners sugar

1 splash vanilla extract

1.  Combine butter and cream cheese in mixing bowl and mix on medium speed for 5 minutes. While mixing at a low speed, add sugar. Once combine, add a splash of vanilla extract and mix on a medium to high speed for 3 minutes, or until smooth and fully combined. Frost and enjoy!

From QuickFeetGoodEats