Caramel Brownies

Mindee Mellen

*brought to enrichment temple night

1 German Chocolate Cake Mix
3/4 c. melted butter
6 Oz. evaporated milk
2 c. chopped nuts   

  Mix these first four items together.  Divide dough in half, place in a 9x13 pan and bake at 350 for 6 min.  While this is baking, take 50 caramels and 1/3 can of evaporated milk and microwave until melted. Pour the caramel mixture over cake.  Add 1 1/2 c. semi-sweet chocolate chips on caramels.  Spoon the other half of cake mixture on top.  Bake for 18 minutes.  Let cool before serving.

Snickerdoodle cookies

Kaleena Jensen
these are the softest snickerdoodles I have tried and love this recipe

1 cup margarine room temp
1 1/3 cup sugar
2 eggs

beat those three until fluffy

add:
3 cup flour
1 1/2 tsp cream of tartar
1 tsp soda
pinch of salt

roll into balls and roll in a bowl of mixed 2 TBSP sugar, 1 1/2 tsp cinnamon

bake @ 375 for 10 min

Lemon Drop Cookies

Oops!! Forgot to put my name on the lemon drop candy cookies!
Judy Cash

Lemon Drop Candy Cookies

I must be on a lemon kick but my family thought these cookies were yummy!

2 cups sugar
1 1/2 cups Butter Flavor Crisco
3 large eggs
2 tsp vanilla
1 tsp lemon extract
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
Finely chopped lemon zest from 1 lemon
1 (6 oz.) pkg. lemon drop candies,crushed (I used a meat mallet and zip lock bag)

GLAZE:
1 cup powdered sugar
Juice of 1 lemon

Preheat oven to 350 degrees.
In mixing bowl cream sugar, shortening and eggs; add extracts.
Stir in dry ingredients, lemon zest and crushed lemon drops.
Roll into 1 inch balls and bake on parchment-lined (I used wax paper) baking sheet for 10-12 minutes or until lightly brown around the edges.
Let cool slightly on pan 1 to 2 minutes.

Make a glaze by mixing powdered sugar with lemon juice, then brush lightly over cookie tops.
Let cookies cool completely.

Lemonaide Pie

This is a yummy refreshing summer desert that requires no baking!!!

1 - 12 oz. Raspberry Lemonaide
1/2 gallon vanilla ice cream

CRUST:

3 TBS melted butter
1/4 c. sugar
2 c. crushed graham crackers

Soften the ice cream and lemonaide and mix well. Prepare crust and press into a 13 x 9" pan. Do not bake. Let ice cream mixture soften until you can pour the ice cream over the crust. Freeze overnight and enjoy!!
Judy Cash

Blonde Brownies

Kaleena Jensen

In a bowl combine:
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup chopped nuts (optional)

In a pan melt together:
2/3 cup (10TBS) Butter
2 cups brown sugar

In seperate small bowl slightly beat 2 eggs and then add 2 tsp vanilla
Combine sugar and egg mixture
Combine Wet and Dry ingredients
Pour into Greased 9x13 pan, sprinkle with chocolate chips and bake at 350 for 25 minutes (no longer)

Peanut Butter M&M Cookies

Lesli

I like to make these cookies extra big. Just keep pushing the M&Ms into the tops because they want to keep trying to pop out. The recipe really doesn't have any flour in it.

1 1/2 cups peanut butter
1/2 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 t. vanilla extract
4 1/2 cups quick oats
2 t. baking soda
M&Ms

Cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine oats and soda; gradually add to creamed mixture. Drop dough balls onto cookie sheets (I use two cookie scoops per cookie and roll them together). Bake at 350 for 10 minutes. Push M&Ms into cookies and bake 2 more minutes. As the cookies cool, you'll need to continue pushing the M&Ms into the tops or they'll rise out.

Rice Pudding

2 cups cooked rice (I use what I have leftover between 2-3 cups)
1 1/3 cups milk (I use 1% and it works fine)
1 11oz. can evaporated milk
1/2 cup raisins
1 TBS cornstarch
1/4 tsp salt
1/2 cup sugar
2 eggs slightly beaten
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2 or 3 quart saucepan combine cornstarch, salt and sugar and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2 cup servings. This pudding will thicken more as it cools. Sometimes I add about 1/2 cup coolwhip after it is cooled or if it's too thick add a little more milk. Bob and Taylor LOVE this!

Judy Cash

Chocolate Peanut Butter Brownies (w/ glaze)

Kaleena Jensen

1 1/4 cups (2 1/2 sticks) butter melted
1 3/4 cups sugar
4 eggs
2 tsp vanilla extract
1 2/3 cups all purpose flour
2/3 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1 10 oz pkg Reese's Peanut Butter Chips, divided

Glaze: 1/2 cup Reese's Peanut Butter Chips
2 Tbsp butter, 2 Tbsp milk...... Microwave on 50% for 45 seconds and stir until melted and smooth, gradually whisk in
1/4 cup powdered sugar until smooth

Brownies: Preheat oven to 350, grease 9x13 pan. Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended. Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended. Add bag of Peanut Butter chips except for 1/2 cup for glaze, stir into batter. Spread batter into pan and bake 30-35 minutes or test with toothpick. Cool completely. Prepare glaze and drizzle over brownies, let stand until set. Cut and enjoy!!

Peanut Butter bars

2/3 c. flour
1/2 cup brown sugar
1/4 c. peanut butter
1/4 c. butter
1 egg
1 T. milk
1/2 t. vanilla
1/4 t. soda
1/4 c. quick oats

Combine half of the flour, the brown sugar, peanut butter, butter, egg, milk, vanilla, and soda. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in remaining flour. Stir in oats. Spread batter into an ungreased 8x8x2 baking pan.

Bake 375 for 15-18 minutes or till a toothpick comes out clean. Cool in pan and frost with peanut butter frosting

Peanut Butter Frosting

1/4 C. peanut butter creamy
2 1/3 C. powdered sugar
1/8 C. milk
3/4 t. vanilla

Beat 1 cup p. sugar with P.B. then beat in milk. Add remaining p. sugar and if necessary a little more milk until spreading consistency.

-Marla c/o Better Homes and Gardens

Molasses Cookies

These are my favorite cookies!! It makes a ton of cookies, but they don't seem to last.

Cream:

1 cup margarine
2 cups sugar
1/2 cup molasses
2 eggs

Add a mixture of:

4 cups flour
4 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ginger
1 teaspoon salt
2 teaspoons cinnamon
*Add more flour if dough to too soft to work with.

Form balls; roll in sugar. Bake on greased cookie sheet at 350 about 8 minutes until done, but soft.

Katie Rockwell

Angel Cookies

This is a recipe from my mom. She makes the best cookies in the world. Unfortunately I didn't inherit her skill. I think they taste great. I can't seem to stop eating the dough!

Cream together:

1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons of vanilla

Add a mixture of:
4-5 cups flour (I used more like 3 1/2 cups)
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt

Roll into balls; dip half of the ball in water and then sugar. I like to add food coloring to the sugar. Place sugar side up on greased cookie sheet. Bake at 350 until slightly brown. It is about 7-8 minutes for me.

Katie Rockwell

Chocolate Caramel Cheesecake

Posted by Melanie G.

**I made this for Brian's birthday - it was a hit and I can't wait to request him to make it for my birthday!**

1 crumb-crust recipe (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla

Make crumb crust as directed in separate recipe, using chocolate wafer cookies or chocolate teddy grahams (which is what I used) instead of graham crackers.

Preheat oven to 350°F.

Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. This step takes a lot longer than I thought - a good 10-15 minutes on my stovetop. After the sugar turns pale golden, cook without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. (I will admit I had a bit of trouble with this step - my caramel never fully dissolved again but I was also a little impatient and probably didn't wait long enough so I ended up removing the chunks of sugar that never dissolved and using the rest of the cream/caramel mixture in the cheesecake. The cheesecake still tasted phenomenal. Next time I'll try to have more patience in remelting the hardened caramel.) Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes (this took about 65 minutes in my oven), or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. My cheesecake developed an enormous crack after baking so next time I will bake it in a water bath to eliminate cracking.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving (I actually found the cheesecake tasted better slightly cold). Makes 8 to 10 servings

Crumb Crust
3 cups (10 oz) finely ground cookies such as chocolate wafers or chocolate teddy grahams
5 tablespoons butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Recipe adapted from smittenkitchen.com

Kicked Up Rice Krispy Treats

Posted by Melanie G.

3 tablespoons butter
1 (10-ounce) bag marshmallows
1/2 cup white chocolate chips
1/2 teaspoon salt
1/4 teaspoon vanilla extract
5 cups Rice Krispies cereal (or off-brand works fantastic, too)
1 cup dried cherries or cranberries (I used dried cranberries)
1/2 cup semisweet chocolate chips, melted

Prepare pan by lining an 11X7-inch baking dish with foil, allowing excess foil to hang over pan edges. If you want the treats thinner, use a 9X13 - for thicker treats still, use an 8X8-inch pan. I found the 11X7 pan size to be perfect - not too thick and not too thin. Grease the foil with nonstick cooking spray.

Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.

Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren't overly hot at this point). Let cool completely, about 1 hour.

Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.

Double Chocolate Caramel Turtle Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup semisweet chocolate chips for white chocolate chips. Omit the cherries or cranberries and stir in 15 soft caramel candies, quartered, and 1 cup chopped toasted pecans with the rice krispies.

Fluffer-Nutter Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup peanut butter chips for white chocolate chips, 1 cup dry-roasted peanuts for dried cherries or cranberries, and 1/2 cup peanut butter chips for semisweet chocolate chips.

Yummy Chocolate pudding

Heidi Harper

3/4 C sugar
1/3 C cocoa powder
2 T cornstarch
2 2/3 C milk
4 beaten egg yolks
1 T Butter or margarine
1 1/2 t vanilla

In a medium heavy saucepan combine sugar, cocoa powder, and cornstarch. Stir in milk. Cook and stir mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of milk mixture into eggs yolks. Add egg mixture to milk mixture in pan. Bring milk mixture to a gentle boil; reduce heat and cook and stir for another 2 minutes.

Remove pan from heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover surface of pudding with plastic wrap. (that helps keeps a skin from forming) Serve warm or cold. (do not stir while chilling) I like it best warm, but Tim likes it better cold. Either way, it's way yummy.

Creme puffs Heidi Harper

1 C water
1/2 C butter
1/8 t salt
1 C all-purpose flour
4 eggs
3 C whipped cream, pudding or icecream
powdered sugar (optional)

In a sauce pan combine water, butter and salt. Bring to boiling. Add flour all at once stirring vigorously. (it is important that you add the flour immediately after your mixture boils so that the liquid doesn't boil away.) Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop 12 heaping tablespoons of dough onto a grease baking sheet. Bake in a 400 degree oven for 30-35 minutes. (if you want mini creme puffs, drop dough by rounded teaspoons and bake about 18 minutes. Transfer creme puffs to a wire rack and let cool.

Cut tops from puffs, remove soft dough from inside and fill with your desired filling. Sift powdered sugar on top.

Only fill what you think you will eat, cause they do get soggy.

Fresh Peach Dessert

Kaleena Jensen

1 box yellow cake mix as directed but pour in cookie sheet

1 small pkg inst van pudding

1/2 cup cold water

2 tsp almond extract

1 can sweetened condensed milk

12 oz cool whip

6-12 fresh peaches

Mix pudding and water, add almond extract, then condensed milk, fold in cool whip.  Put mixture in fridge while you peel peaches. Put a layer of pudding and peaches and then drizzle more pudding on top.

I made this for December recipe group and layered it in a trifle bowl and used frozen peaches(wouldn't recommend the frozen peaches, it's way better with fresh!!)

Oatmeal Carmelita Bars

Kaleena Jensen

1 14 oz pkg Caramels

1/2 Cup Evaporated Milk

2 Cup Flour

2 Cup Quick Oats

1 1/2 Cup Packed Brown Sugar

1 tsp Baking Soda

1/2 tsp salt

1 Cup Butter Melted

2 Cup Choc Chips (I just sprinkle till looks like enough, depending on how chocolaty you want)

1 Cup chopped Walnuts (I  leave these out because too many people I know are allergic)

Preheat oven to 350, grease 9x13 pan.  Over med heat melt unwrapped caramels with evaporated milk, stirring until smooth, (I leave it on low while I prepare the rest and then watch it cause it burns quickly). In medium bowl stir flour, oats, brown sugar, baking soda and salt.  Stir in melted butter and press half the mixture into bottom of greased pan, bake for 10 minutes.  Remove and sprinkle choc chips, walnuts and drizzle caramel mixture over all.  Crumble remaining oat mixture even over top and pat down lightly, bake for 15-20 minutes or until golden.

Caramel Heath Bar Chocolate Cookies

Kaleena Jensen

*These delicious cookies are perfect with a glass of milk!!

1 cup butter softened

1 cup white sugar, plus 1 TBS

1 cup packed light brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour 

3/4 cup cocoa

1 tsp baking soda

2 Heath Candy Bars

1 bag rolo or kraft caramels

1. Medium bowl beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In seperate bowl mix flour, cocoa, and baking soda.  Add flour mixture to sugar mixture a little bit at a time and blend well.   If the dough feels too stinky sprinkle in a little more flour.  Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces.  Place in a small bowl and toss with the 1 TBS sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1 inch ball and covering the caramel completely. (I used Kraft caramels and cut them into fourths) Dip top of the dough ball into the candy topping and place on cookie sheet.

5. Bake for 7-10 minutes.  Cookies will look quite soft but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling.

Chocolate Marshmallow Bars

3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cupts all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons backing cocoa
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

Topping:
1-1/3 cups (8 ounces) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread evenly over cake. Cool. For topping, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.
Rachel Swanton (I brought these to chior practice.)

Layered Toffee Cake

2 cups whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake
9 Heath candy bars (1.4 ounces each), chopped

In a mixing bowel, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with the remaining cream mixture and sprinkle with the remaining candy bar. Store in fridge. (You can also chop up angel food cake into cubes and layer the same in a tall glass bowl. Yummy!)
Rachel Swanton

French Silk Pie

Heidi Matthews (Michael's recipe: I'm too lazy to make it, he's too lazy to type this up so I'm taking half the credit)
This was the chocolate pie at the last temple social.

Note: You need a food processer for this to turn out right.

Meringue:
3 egg whites, room temperature
pinch of salt
1/4 t. cream of tartar
1/2 t. vanilla
3/4 c. sugar
1/3 c. finely chopped walnuts

Preheat oven to 275. Beat egg whites with walt, cream of tartar and vanilla until just fluffy, then gradually add the sugar. Beat until meringue is light and firm. Spread into an ungreased 9 inch pie pan. Using a small rubber spatula, build a free-form rim of meringue at least 1/2 inch higher than the rim of pie pan; it should look like little mountain peaks. Sprinkle rim and bottom with walnut pieces. Bake meringue for 1 hour, then turn off heat, and leave it in the oven until completely cool and dry.

Filling:
2 ounces unsweetened chocolate
1 cup butter, room temperature
4 eggs
1 1/2 c. sugar
2 t. vanilla

Melt chocolate in small double boiler. Briefly beat the softened butter in the food processer. Add the eggs, sugar, vanilla, and melted chocolate, and process for 15 minutes (color will change from light to dark brown). Empty the filling into a bowl and chill in fridge for at least 4 hours until set up. An hour before serving, fill the meringue shell with the firm chocolate cream.

Topping:
Whip up 1 c. whipping cream with vanilla and powdered sugar. Spread on top of filling and sprinkle with semisweet chocolate shavings for garnish.

Chocolate Turtle Cookies

Posted by Melanie G.

Makes about 2 dozen cookies

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Easiest Brownies in the World

Posted by Melanie G.

**These really are incredibly easy and are one of my family's favorite brownies.**

1 12-ounce bag chocolate chips (I always use semi-sweet but use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Turtle Cake

Heidi Matthews

This is the most decadent cake I have ever tasted and this is my choice for a birthday cake every year.

1 German chocolate cake mix
3/4 cup butter
14 oz. kraft caramels
1/2 can evap milk
1 cup chocolate chips
1 cup nuts

Mix cake up according to box. Pour half the batter into a 9x13 pan. Bake for 15 minutes at 350.

In a saucepan, combine butter, caramels, and evaporated milk and melt. When the cake comes out, poke holes in the top and pour the sauce on it. Sprinkle the chocolate chips and nuts on. Top with the remainder of the cake batter. Bake for 20 more minutes.

Chocolate Passion Bowl

Annai Smith
3 c. milk
2 pkg. (4 serving size) chocolate instant pudding mix
1 small tub whip cream
1 8x11 size pan of brownies cut into cubes
1 large Symphony candy bar with toffee bits

Mix pudding and milk together with wire whisk and then add 1 cup of the whip cream. Chop candy bar into tiny pieces. Assemble in a large glass bowl with 1/3rd of the brownies on the bottom, then 1/3rd pudding mixture on top and then 1/3rd whip cream, and finally 1/3rd of candy bar. Repeat 2 more times. Refrigerate for at least 1 hours and spoon into bowls. My kids favorite dessert!

Best Every Krispie Bars

1 cup sugar
1 cup corn syrup
cup peanut butter
1 cup chocolate chips
1 cup butterscotch chips
6 cups Rice Krispies

Heat sugar and corn syrup together. Mix in peanut butter. Add krispies and press into 9x13 pan. Melt together chocolate and butterscotch chips and spread over top. May want to regriderate for 30 minutes to let the chocolate set up. Enjoy!!
I got this recipe at Macey and it is really fast and good.
Judy Cash

Chewy Granola Bars

Katie E. Didn't know if I should post here or appetizers....but it tastes good enough to be a dessert!!

3 Cups Oats
1 Cup Flour
1 tsp Baking Soda
2 tsp Vanilla
2/3 Cup Butter-softened
1/2 Cup Honey
1/3 Cup Brown Sugar
1 Cup Mini Chocolate Chips or M&M's(or you can use 1 pkg choc.chips)

Optional: Raisins, Dried Fruit, Sunflower Seeds, Chopped Nuts

In a large bowl combine oats, flour, baking soda. Another bowl combine vanilla, butter, honey, and brown sugar add to oat mixture and stir until combined. Stir in chocolate chips and pour into greased 9x13 pan. Lightly push in pan with back of spoon. Bake 325 degrees for 22 minutes or until golden. Cool for 10 minutes. Cut. Let cool completely in pan before removing or serving. Enjoy!!

Zucchini Cookies

Katie E.

1 C. Shortening
2 C. Grated zucchini
3-4 C. Flour
2 tsp Soda
1 C. Raisins
1 C. White Sugar
1 C. Brown Sugar
1/2 tsp. Salt
1 C. nuts
1 tsp. Cloves
2 tsp. Cinnamon
2 Eggs
1 tsp Nutmeg

Bake at 325 degrees for 15mins.

Peanut Brittle-Microwave!!

KatieLyn E.

1 Cup Spanish Peanuts
1 Cup Sugar
1/2 Cup of Karo
1/8 tsp Salt
1 tsp Margarine
2 tsp baking soda
1 tsp vanilla

Mix soda and vanilla. Set aside. Mix peanuts, sugar, syrup and salt. Cook 3 1/2 mins then stir. Add margarine-stir till margarine is mixed in. Cook 1 1/2 mins until color of carmel. Stir and add soda and vanilla mix. Stir hard and pour onto greased cookie sheet or cake pan. Cool completely. Break into pieces.

Almond Roca

posted by Melanie G.

1 cup butter
1 cup sugar
2 (3-oz.) packages slivered almonds
1 package chocolate chips
1 (3-oz.) package sliced almonds

Line a 9X13 pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds.

Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt).

Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces.

Party Snack

Mieka Bateson

1 13-oz. box Golden Grahams
1 13-oz. box Rice Chex
1 cup coconut
1 cup sliced almonds

Mix above ingredients well in a large bowl.

1 cup white sugar
1 cup white karo syrup
3/4 cup margarine or butter

Bring sugar, syrup and butter to a boil. Boil 2 minutes then pour over cereal mixture. Mix well. Spread on flat area to cool.

Quick Dark Fudge

Katie Johnson

1 2/3 cup sugar
2 tablespoons butter
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups chocolate chips
1 1/2 cups mini marshmallows
1 teaspoon vanilla
1 teaspoon mint extract

Combine sugar, butter, salt and milk in saucepan. Bring to a boil over medium heat. Boil five minutes, stirring constantly. Remove from heat; add chocolate, marshmallows and extracts. Beat vigorously until marshmallows are melted. Pour into a buttered 8-inch pan. Cool before cutting.

Crunchy Caramel Popcorn

Annai Smith

12 cups popped corn (2/3 cup kernels)
1 1/2 cups mixed salted nuts
1 cup brown sugar
3/4 cup butter
1/2 cup corn syrup
1/2 teaspoon baking soda

Pop corn and take out all the kernels. Boil on medium heat and stir for five minutes: sugar, butter and corn syrup. Take off heat and add baking soda. Pour over popcorn and nut mixture and mix thoroughly. Bake at 300 degrees on a large cookie sheet for 15 minutes and then mix to get evenly baked and bake an additional 5 minutes. Cool then break apart.

Chocolate Mint Brownies

Posted by Melanie G.

**Some of my very, very, very favorite brownies of all-time.**

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Chocolate Chip Treasure Cookies

Posted by Melanie G.

**These are such a unique cookie because they don't have eggs but use graham cracker crumbs and sweetened condensed milk - they taste like an ultra-chewy, coconut-y chocolate chip cookie. One of our family favorites.**

1 1/2 cups graham cracker crumbs (about 25-30 squares)
1/2 cup flour
2 teaspoons baking powder
1 14 oz. can sweetened condensed milk
1/2 cup butter, room temperature
1 1/3 cups coconut
2 cups (1 package) semisweet chocolate chips
1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)

Preheat oven to 350 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.

Frozen Key Lime Pie

Posted by Melanie G.

**My all-time favorite summertime dessert...to die for!**

Crust:
1 ¼ cup graham cracker crumbs
2 tablespoons sugar
¼ cup melted butter

Mix together and press into 9” springform pan. Freeze for 15 minutes.

Filling:
1 pint lime sherbet
1 pint Haagen-Dazs zesty lemon sorbet
1 pint vanilla frozen yogurt
1 tablespoon fresh lime juice

Soften and mix together in mixer. Spoon into crust.

¼ cup coconut, toasted
Fresh limes for garnish

Sprinkle with toasted coconut. Freeze for at least 4 hours. Let stand 15 minutes before slicing. Serve with sliced limes on top.

Oatmeal Chocolate Chunk Bars

Posted by Melanie G.

**Talk about a GREAT dessert in a pinch...faster than cookies but just as delicious.**

1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts (optional - I left these out)

Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. I have also doubled the recipe and pressed into a large sheet pan (11X17) with great results.

A few tips: Don't overbake!!! I overbaked them the first time I made them and when I actually baked them correctly the second time (perhaps even underbaked by a minute), they were 100 times better. Also, the second time I made them, I doubled the recipe and instead of adding two bags of chocolate chunks, I added one bag of chunks and one bag of mint chocolate chips. Fabulous!

Peanut Butter Cup Cheesecake Bars

Posted by Melanie G.

**Kaleena, these are the ones I brought to the BBQ that you were asking me about. :) **

1 Devils food cake mix
1 egg
1 stick softened butter

8 oz softened cream cheese
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces

1 Cup semi sweet chocolate chips
4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.

2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.

3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Caramel Popcorn

Kaleena Jensen

1 cup popcorn kernels

2 cup brown sugar

1 cup corn syrup

1 square margarine

1 can sweetened condensed milk

Combine sugar and syrup in pan to boil, after boils add butter until it melts, then add sweetened condensed milk and heat to 237 degrees (I use a candy thermometer), stir often to not burn.  Pop your popcorn and remove kernels and pour caramel mixture over stirring to coat evenly.

Pumpkin White Chocolate Chip Cookies

Lesli Dustin

1 box spice cake mix
15 oz. canned or cooked pumpkin or winter squash
1 bag white chocolate chips

Combine cake mix and pumpkin in mixing bowl. Stir in white chocolate. Drop by spoonfuls onto cookie sheet and bake at 375 for 10 minutes.

Popcorn Cake

Lesli Dustin

15 T. popcorn, popped
nuts
12 oz. gumdrops
M&Ms
1 lb. marshmallows
1/2 cup butter

Mix nuts and candy with popped popcorn. Melt together marshmallows and butter. Pour over popcorn mixture and stir. Press into pan. Cut into squares when cool.

Cupcake Cream Filling

Lesli Dustin

5 T. flour
5 T. sugar
1 cup milk
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 T. vanilla
dash salt

Cook flour, sugar, and milk in small saucepan, stirring occasionally until thick. Cool. Combine remaining ingredients and beat for 5 minutes on high. Add milk mixture and beat 5 more minutes on high. Fill decorators' bag with filling and use a large star tip. Poke tip into top of cooled cupcake and give a little squeeze. Frost as usual to cover the hole.

Chocolate Ganache

Lesli Dustin

I like to use this as a frosting for chocolate cake or straight from the spoon.

2 cups evaporated milk
1 1/2 pounds dark chocolate, chopped into small pieces, or use semi-sweet chocolate chips

Heat the milk until it just comes to a simmer. Remove from the heat. Place the chocolate in a bowl. Pour the milk over the chocolate. Allow to sit for 10-15 seconds. Whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly, stirring occasionally.

Caramel Apple Bars

Lesli Dustin

CRUST:
1/2 cup butter
1/4 cup shortening
1 cup packed brown sugar
1-3/4 cups flour (I use white wheat flour)
1 cup oats
1 t. salt
1/2 t. baking soda
1/2 cup chopped pecans, optional

FILLING:
8 cups coarsely chopped peeled baking apples
3 T. flour
14 oz. caramels
3 T. butter

In a mixing bowl, cream butter, shortening, and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans if desired. Set aside 2 cups. Press remaining oat mixture into the bottom of an ungreased 13x9 baking pan. For filling, toss apples with flour; spoon over crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. Bake at 400 for 25-30 minutes or until lightly browned. Best warm and even better with vanilla ice cream. You can cut the recipe in half and do it in a pie plate.

Yummy Strawberry Jell-o Dessert

Posted by: Jessica Rowley

1 Large Pkg. Strawberry Jell-o
1 Large Pkg. Cook and Serve Vanilla Pudding
1 Pkg. Fresh or Frozen Strawberries
16 oz. Cool Whip

In Pan, Add 3 Cups water, and Pudding. Mix well, so you don't have any lumps. Just before it boils add jell-o. Use whisk to mix. Pour into large bowl, and refrigerate for 2 hours.

Remove from fridge, and whip so there isn't any lumps. add strawberries, and cool whip. Serve.

You could use whatever Jell-o and fruit you wanted. Such as, Raspberry, peach, etc.

Trail Mix

Posted by: Jessica Rowley

1 Box Corn Chex
1 Box Golden Grahams
8 ounces Slivered Almonds
small pkg. Coconut

3 cubes Butter
2 cups Karo Syrup
2 cups Granulated Sugar

Mix Dry Ingredients in Large Bowl.

Boil Butter, Karo Syrup, and Sugar for 2 minutes. Pour over dry mixture, and stir. Spread out on wax paper to cool. Store in Ziploc bags.

Pumpkin Cookies

4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups butter
2 cups packed brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
1 large can solid pack pumpkin
1 ½ bags chocolate chips

Pre-heat oven to 350 degrees. In a large bowl, combine flour, baking soda, cinnamon, and salt; set aside. In a mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and mix until blended. Alternate flour mixture with pumpkin to the mixer. Stir in chocolate chips. Drop 1/4 cup of batter onto a cookie sheet. Bake at 350 for 18-23 minutes.

Kristi John

Oreo Truffles

posted by Melanie G.
adapted from Bakerella

1 package (18 oz.) Oreo cookies, crushed into small pieces

1 8-oz. package cream cheese, softened

1 package Almond Bark

Chocolate chips or chocolate bark for drizzling

Mix crushed Oreos and cream cheese until well-combined. The best way to do this is using your fingers - it will be messy! Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).

Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold!).