Hot Fudge Sauce

Ingredients:
1 can of Condensed milk (not evaporated milk)
1 stick of butter
1 tsp vanilla
1 cup of semi chocolate chips

Directions:
1. Mix all ingredients together in saucepan over low heat, until melted and well blended.
2.  Store remaining fudge in a jar with lid, or well sealed container.
3.  You can keep this in your fridge for many days, simply warm when ready to use.

Cookies and Cream Mud Pie

Ingredients:
1 (15 oz) pkg oreo cookies with the cream attached
1/4 cup melted butter
1/2 gallon vanilla ice cream (or any flavor)
1 medium container frozen whipped topping
toasted nuts (optional)
Hot fudge sauce

Directions:
1. Crush oreos and combine with melted butter.  Reserve at least 1 cup of crumbs for later and press remaining crumbs firmly into a 9 x 13 pan (I used a pie pan.)
2.  Let ice cream become soft enough to spread onto crumbs, or slice ice cream in 1 inch layers and place on top of crumbs and press seams together.
3.  Top ice cream with a few more crumbs.
4.  Drizzle with hot fudge sauce and sprinkle nuts on top if desired.
5.  Spread whipped topping over all, and drizzle again with fudge sauce.  Cover and return to freezer.

Found at: http://www.justgetoffyourbuttandbake.com/

Jello Popcorn Balls

Ingredients:
1 cup corn syrup, light
1 cup sugar
1 pkg jello (any flavor)
1 cup un-popped corn
Directions:
1. Pop popcorn in an air popper and set aside.
2.  Combine corn syrup, sugar and jello and boil for 3 minutes.
3.  Pour mixture over popcorn and shape into balls.

Change flavor for different holidays.

Mini Monkey Breads

Ingredients:
12 Rhodes Dinner rolls, thawed, but still cold
1 stick of butter, melted
2 tbsp corn syrup
1 1/4 cup brown sugar
2 tsp cinnamon

Icing: (I double this)
1 cup powdered sugar
1 tbsp butter, melted
1-2 tbsp milk
1/2 tsp vanilla

Directions:
1. Cut each diner rolls into 6 equal pieces, In a bowl, combine butter and corn syrup and stir until well mixed.
2.  In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture.
3.  Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. (Watch them so they don't rise too much.)
4.  Remove wrap and bake at 250 15-20 minutes. Combine icing ingredients and mix well. Drizzle over monkey bread if desired.
5.  Cool at least 5-10 minutes before removing from pan, or they will fall apart.

found at: http://fortheloveofcooking-recipes.blogspot.com/

Banana, Strawberry and Chocolate Chip Muffins

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
3 overripe bananas
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
10-12 fresh strawberries, diced
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees, then coat a muffin pan with cooking spray.
2.  In a large bowl, beat together the butter and sugar until creamy.  Add the eggs, bananas, and vanilla then continue beating until well combined.
3.  In a separate bowl, combine the flower, baking soda, cinnamon, and salt together. Mix well. Add the flour mixture to the banana mixture and stir until just combined.  Add most of the diced strawberries and most of the chocolate chips, then gently mix them into the batter.
4.  Spoon the batter evenly into each  muffin tin.  Place the remaining strawberries and chocolate chips on top of each muffin.
5.  Place into the oven and bake 18-20 minutes or until a tester inserted into the center comes out clean.
6.  Let the muffins cool on a rack. Slather with butter and enjoy.

found recipe at http://fortheloveofcooking-recipes.blogspot.com/

Cherry Bars

Ingredients:
1 3/4 cups sugar
1 cup margarine, softened
2 cups powdered sugar
1 tsp vanilla
2-4 TBS milk
4 eggs
1 tsp almond extract
3 cups flour
1 1/2 tsp baking powder
Cherry pie filling

Directions:
1. Preheat over to 350 and grease a sheet cake pan.
2. In a large bowl, cream together the sugar, margarine, and vanilla until light and fluffy. Beat in the eggs one at a time. Combine the flower and baking powder and stir into the creamed mixture. Reserve 1/3 of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
3. Bake for 30-35 minutes in the preheated oven, until top is golden. Let cool slightly and drizzle with the glaze mixture. Let cool completely before cutting into bars.

Apple Nachos

Ingredients:
36 caramels
1 TBS water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup miniature semisweet chocolate chips
3 TBS Halloween sprinkles

Directions:
1. In a microwave-safe bowl, melt caramels with water; stir until smooth.
2. Meanwhile, in a large saucepan, melt marshmallows and butter.
3. Arrange apple slices on a large platter.
4. Drizzle with caramel; top with marshmallow mixture.
5. Sprinkle with peanuts, chocolate chips, and sprinkles. Serve immediately.

Chill apples before starting; warm caramel sticks better to cold apples.

Mini Kisses Peanut Blossoms

Ingredients:

Bag of Hershey's mini-kiss

1/2 C shortening

3/4 C Creamy peanut butter

1/3 C Sugar

1/3 C brown sugar

1 egg

2 TB milk

1 tsp vanilla

1 1/2 C flour

1 tsp baking soda

1/2 tsp salt

*small bowl of sugar (to roll dough in)

Directions:

1. Heat oven to 375 degrees

2. Beat together shortening and peanut butter. Beat in 1/3 C sugar and brown sugar. Beat in egg, milk, and vanilla. Combine flour, baking soda and salt in a separate dish. Gradually blend into peanut butter mixture.

3. Shape dough into 1 inch balls. Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown. Immediately place chocolates on top of each cookie, pressing down slightly. Cool cookies on wire rack.

*I didn't have hershey's...but still YUMMY!*

Crepes

Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 TBS butter, melted

Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

I sliced 1 lb. of strawberries, put them in a bowl and added 2 TBS of sugar. i let this sit while cooking the crepes. When the crepes were finished I spread Nutella Hazelnut spread over the crepes, topped with the strawberries and rolled them up. I then drizzled them with Strawberry Syrup, (recipe below), and topped with whipped topping.

Strawberry Syrup

Ingredients:
10 ounces strawberries, fresh or frozen
1/2 cup light corn syrup
small pinch of salt

Directions:
1. Place the strawberries in a blender and process until smooth.
2. In a small saucepan, combine all ingredients and bring to a boil.
3. Reduce the heat and boil gently for 5 minutes, stirring continuously.

Makes 1 1/2 cups of syrup
I use this on ice cream, pancakes, angel food cake, and crepes.

Strawberry Pie

Ingredients:
1 cup water
1 cup sugar
3 TBS cornstarch
3 TBS strawberry Jell-O
2 TBS butter1 (3 or 4 oz.) pkg. cream cheese
1/2 cup powdered sugar
1 quart strawberries, sliced
1 deep dish pie crust
1 small container whipped cream

Directions:
1. Bake pie shell according to package directions. Let cool.
2. Boil sugar, water, and cornstarch until thick. Then add Jell-O and butter. Let cool.
3. Mix together cream cheese and powdered sugar. Fold into 1 cup whipped cream. Spread in baked pie shell.
4. Combine thickened sauce and strawberries. Put mixture on top of whipped cream mixture in pie.

Makes 1 deep dish pie.

Soft Caramels

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

Directions:

1. Melt butter in saucepan over medium heat. Add the sugars and corn syrup, stirring constantly.

2. After the sugars are dissolved, add the can of sweetened condensed milk. Boil to soft ball stage (24o f) and then let it get a little hotter. The degrees and times can vary, so be careful not to overcook the caramel. It will harden very quickly if you have over cooked it. 

3. Pour into a greased 9x13 pan and let sit for a couple of hours. 

4. Cut caramels and keep in an airtight container.

No Bake Chocolate Peanut Butter Crunch Bars

Ingredients:

2 tablespoons butter, divided
2 cups light corn syrup
2 cups sugar
2 cups peanut butter
12 cups crisp rice cereal
4 cups semi-sweet chocolate chips (2 12 ounce packages)

Directions:

1. Smear 1 1/2 tablespoons of the butter over the bottom of a 17 x 11" jellyroll pan; set aside.


2. Place the corn syrup, sugar, and peanut butter in a microwaveable glass bowl; microwave 2 minutes.


3. Remove from the microwave and stir until the peanut butter is melted.


4. Return the mixture to the microwave and cook for an additional minute.


5. Remove from the microwave and stir until the sugar is dissolved.


6. Alternatively, the mixture can be prepared in a saucepan on the stove, stirring over medium heat constantly until the peanut butter and sugar are dissolved.


7. Meanwhile spray a large bowl with non-stick spray.


8. Measure the crisp rice cereal into the bowl.


9. When the peanut butter mixture is finished, pour it over the cereal and mix well.


10. Pour the mixture into the prepared pan.


11. Use the remaining 1/2 tablespoon butter to coat hands, and press the mixture evenly in the pan.


12. Pour the chocolate chips into a microwaveable cup or bowl.


13. Microwave 2 minutes.


14. Remove from the microwave and stir until the chocolate is melted.


15. If the chocolate is not completely melted after stirring, return it to the microwave and cook on high power 20-30 seconds; stir.


16. Spread the chocolate mixture evenly over the bars.


17. When set, cut into 48 bars

To speed up setting, place the pan of bars in the freezer or refrigerator for a few minutes.

Puppy chow

Ingredients:

Large rice or corn chex cereal

1 box Golden Grahams cereal

1 lb coconut (opt)

1 lb slivered or sliced almonds (opt)

3 cubes margarine

2 cups white kayro syrup

2 cups sugar

1 bag tiny baking m&m's

Directions:

1. In a large bowl mix together chex cereal, golden grahams, coconut and almonds.

2. Cook together margarine, kayro syrup, and sugar. Bring to a boil and let boil for 3 mins.

3. Pour over cereal mixture and mix together

4. Let dry on wax paper

5. Sprinkle with tiny baking m&m's

tip: wait for it to cool before you sprinkle with m&m's

Dutch Oven Cherry Cobbler

Ingredients:
63 oz. cherry pie filling
2/3 cup water
1 box yellow cake mix
1/3 cup vegetable oil

Directions:
1. Line 12 inch Dutch oven with foil.
2. Mix cake mix, water, and oil in a separate bowl. Batter should be thick yet thin enough to pour.
3. Pour the cherry pie filling into the dutch oven.
4. Pour cake batter over filling.
5. Bake with six to eight briquettes under the Dutch oven and twelve around the outer perimeter of the lid and six towards the center of the lid, (350 degrees).
6. Cook for 25-30 minutes, checking after 15.

Pumpkin Cake Roll

Ingredients:

3 large eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 cup finely chopped nuts (optional)

Filling:

1 cup powdered sugar

6 oz cream cheese

4 tbsp margarine

1/2 tsp vanilla

Directions:

1. Beat eggs on high speed for 5 mins. Gradually beat in sugar.

2. Stir in pumpkin and lemon juice.

3. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. 

4. Fold into pumpkin mix

5. Spread on greased and floured jellyroll pan. Top with nuts (opt)

6. Bake at 375 for 15 mins.  Turn on towel sprinkled with powdered sugar.

7. Roll cake and towel together lengthwise. Cool

8. Unroll and spread with filling. Roll up and chill

Apple Crisp

Ingredients:

1 jar (or 1 can) apple pie filling

2/3 - 3/4 cup brown sugar

1/2 cup oatmeal

1/2 cup flour

1/3 cup butter (softened)

Vanilla ice cream (optional)

Directions:

1. Pour filling into 8 x8 pan

2. Mix together brown sugar, oatmeal, flour and butter

3. Sprinkle mixture over top of pie filling

4. Bake at 375 for about 30 mins

Double recipe for 9 x 13 pan

Snicker Salad

Ingredients:

1 (5 0z) pkg instant vanilla or french vanilla pudding

1 cup milk

1 (4 oz) pkg cream cheese, super softened

1 (12 oz) container frozen whipped topping, thawed

6 apples (peeled, cored, chopped)

6 (2.16 oz) bars snickers candy (chilled and chopped)

Green seedless grapes

Directions:

1. Prepare the pudding using 1 cup of milk instead of 3 stated in the pgk instructions. Blend in the cream cheese and then blend together with whipped topping

2. Add the apples, candy cars and grapes.  Mix together and refrigerate until chilled.

Cupcakes Surprise

Ingredients:
White Cake Mix, (Have to use white)
Bag of Mini Milky Way Candy Bars
Confetti Frosting

Directions:
1. Make cupcake batter according to cake mix directions.
2. Cover bottom of cups with batter.
3. Lightly place a candy bar in center of each cup.
4. Cover with batter and bake according to package directions.
5. Frost and enjoy.

Sugar Cookies

Ingredients:
2 3/4 c. flour
1 tsp. baking soda
1/2 tsp baking powder
1 c. butter, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla


Directions:
1. Preheat oven to 375.
2. In a small bowl stir flour, soda and powder. Set aside
3. In a large bowl cream together butter and sugar until smooth
4. Beat in egg and vanilla
5. Gradually blend in dry ingredients.
6. Roll rounded tsp full of dough into balls and place onto un greased cookie sheet
7. Bake 8-10 mins or until brown. Let stand for 2 mins before removing to cool.

frost and decorate for different holidays