Saltine Toffee Cookies

• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar

• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans
  1. Line cookie sheet with saltine crackers in single layer.
  2. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
  3. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
• Preheat oven to 400 degrees F (205 degrees C).

Caramelitas

Caramelitas

2 c oatmeal

2 c flour

1 1/2 c brown sugar

1 1/2 c  (3 sticks) melted butter

1 tsp baking soda

1/2 tsp salt

1 cup (1/2 pkg) milk chocolate chips

1 jar Mrs. Richarson's caramel butterscotch topping

Directions
Mix together oatmeal, flour, brown sugar, melted butter, baking soda and salt with a wooden spoon
Take half of the mixture and spread in a greased 9x13 pan
Bake at 325 degrees for 17 minutes
Remove from oven and sprinkle chocolate chips over baked mixture
Pour jar of Mrs. Richarson's topping over the chocolate chips
Crumble the rest of the oatmeal mixture on top of caramel
Bake again for 17 minutes at 325 degrees
Let cool completely and cut into squares.

Reeses Peanut Butter Cups

1 sleeve graham crackers, crushed (10 sheets)

1 cup powdered sugar

1½ cup peanut butter, melted

3 cups milk chocolate chips

 Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.

Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm. 

Mint Fudge Stuffed Brownies

INGREDIENTS

Brownies

• 1 cup butter, cubed
• 1¼ cups semi-sweet chocolate chips
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• ¼ cup light brown sugar
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 4 eggs, whisked
• 1¼ cups flour

Mint Fudge

• 2½ cups white chocolate chips
• 1 cup sweetened condensed milk
• 1½ teaspoons peppermint extract
• 6 drops green food coloring (optional)

Topping

• 1 cup Andes Mints, chopped

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 9x13 pan with foil and coat with nonstick spray.

Brownies

1. Fill a sauce pot with 2 inches of water. Place a heat safe bowl on top of the pan. Heat the water on medium-low until it comes to a simmer. Place the butter and chocolate in the bowl, stirring frequently until melted. Remove immediately from the heat and stir in the cocoa powder, both sugars, vanilla, salt and eggs until smooth and combined.
2. Finally stir in the flour. Set the batter aside.

Mint Fudge

1. In a separate bowl heat the white chocolate and condensed milk in 30- second intervals, stirring between each burst until melted and smooth. Alternately you could do this using the same double boiler method you used to melt the chocolate and butter). Add the mint extract and food coloring and stir until evenly combined.

Assembly

1. Spread half of the brownie batter into the prepared pan. Carefully spoon and spread the mint fudge on top of the brownie batter. Gently spread the remaining brownie batter on top of the fudge layer.
2. Sprinkle the chopped Andes mints evenly on top of the brownies and bake for 30-35 minutes or until the brownies are set and the edges start to slightly pull away from the pan.
3. Allow the brownies to cool and then refrigerate until the are completely set, at least 2 hours.

Fudgy Avacado Brownies

Ingredients:
Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips

Preparation:
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.

Caramels (2 1/2 lbs)

1 c. butter or margerine
1 lb or 2 1/4 c. brown sugar
dash of salt
1 c. light corn syrup
1 (15 oz.) can condensed milk
1 tsp. vanilla

*Melt butter in heavy 3 quart pan.  Add brown sugar and salt.  Stir in syrup; mix well.
*Gradually add milk stirring constantly.
*Cook over medium heat until 245 degrees for 12-15 min.
*Remove from heat, stir in vanilla.
*Pour into buttered 9x9x2 inch pan.  Cool, cut into squares.

Golden Graham S'mores

3/4 c. corn syrup
3 Tbsp butter
1 pkg chocolate chips
1 tsp vanilla
6 c. Golden Grahams Cereal
3 c. mini marshmallows

*Heat corn syrup, butter & choc. chips to boiling stirring constantly.

*Remove from heat, stir in vanilla. Pour over cereal in large bowl, toss until coated. Stir in marshmallows.

*Press into greased 9x13" pan. Let cool.

Peanut Butter Chocolate Chip Bars

1 chocolate chip or yellow cake mix
2 eggs
1/3 c. vegetable oil
1/2 c. chunky peanut butter
1 c. chocolate chips

*Preheat oven to 350 degrees. Mix together cake mix, eggs & oil. Mix in peanut butter. Stir in chocolate chips. Pat the brownie mixture into a 9x13" pan. Bake for 13-16 min. or until golden brown.

Peach Cobbler

2 Tbsp. butter
3 c. sliced fresh peaches or 1 can (29 oz) peach slices, drained
1/2 c. sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1 c. flour
2 Tbsp. sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1/3 c. canola oil or melted shortening
3 Tbsp. milk
1 egg, slightly beaten

*Preheat oven to 350 degrees. As oven is heating, melt butter in 11 1/2" x 7 1/2" baking pan. Stir together 1/2 c. sugar, 2 Tbsp flour & cinnamon; sprinkle evenly over fruit; set aside. Blend together 1 c. flour, 2 Tbsp sugar, salt & baking powder in med. mixing bowl; stir in remaining ingredients that have been mixed together just until blended. Spoon evenly over fruit. Bake at 350 degrees for 25-30 min. or until done.
*For fresh fruit that's somewhat tart you can add 1/2 c. more sugar.

Muddy Buddies

6 c. Rice Chex Cereal (can substitute Corn, wheat or chocolate chex)
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

*Into large bowl, measure cereal; set aside.
*In microwavable bowl, microwave choc. chips, peanut butter and butter uncovered for 1 min., stir. microwave about 30 sec. longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
*Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Dream Bars

Crust:
1/2 c. butter
1 c. brown sugar
2 c. flour
*press into well-greased pan. Bake at 350 degrees for 5 min.

Topping:
2 c. brown sugar
2 tsp. vanilla
3 c. coconut
4 eggs
4 Tbsp. flour
1 tsp. baking powder
2 c. nuts
1 c. chocolate chips
*Mix and spread onto crust. Bake for 20 min at 350 degrees.

Best Cheesecake

crust:
1 1/4 c. graham crackers
1/3 c. melted butter
1/4 c. sugar
1 tsp. vanilla

filling:
1 (8 oz) cream cheese
1/3 c. lemon juice
1 (14 oz) can sweetened condensed milk

*Beat cheese until fluffy. Add milk. Beat until smooth. Stir in lemon & vanilla. Pour into crust in 9x13" pan. Chill for 3 hours until set. Top with 1 can cherry or blueberry pie filling.

Heavenly Bars

2 c. graham cracker crumbs
1/2 c. sugar
1 cube butter

*Pat into a greased 9x13" pan and bake at 350 degrees for 10 min. or until firm.
*In another bowl combine:

1 1/2 c. coconut
1 can sweetened condensed milk

*Spread this mixture over graham cracker crust. Bake at 350 degrees for another 10 min. or until coconut is slightly browned.
*On the stove top melt:

1 package milk chocolate chips
1/2 c. peanut butter.

*Pour this mixture over the top of the coconut. Let cool in refrigerator.

5 Star Brownies

3 eggs
2 c. sugar
1 1/2 tsp. vanilla
1 1/4 tsp. salt
1 c. chopped nuts (opt.)
1/2 c. melted butter
1/4 c. melted shortening
1/2 c. flour
3/4 c. cocoa

*Beat eggs, sugar & vanilla. Add shortening & butter. Ad dry ingredients. Mix well. Pour into 9x13" greased pan. Bake at 350 degrees for 30 min.

Ruth's Rice Krispies Squares

1/4 c. butter
5 c. mini-marshmallows
1/2 tsp. vanilla
5 c. Rice Krispies

*Melt butter in sauce pan. Add marshmallows, and cook over low heat, stirring constantly, until marshmallows are melted. Remove from heat: stir in vanilla.
*Add rice Krispies and stir until well-coated with marshmallow mixture.
*Press warm marshmallow treats mixture lightly into greased 13x9" pan. Cut into squares when cool.

Peanut Butter Honey Brownies

3/4 c. creamy peanut butter
1/2 c. honey
1 package (15.5 oz) chocolate chunk brownie mix
1/4 c. butter, melted
3 Tbsp. water
1 egg
3/4 c. semi-sweet chocolate chips
3 Tbsp. butter

*Heat oven to 350 degrees. Grease 8" or 9" pan. In small bowl, combine peanut butter & hone; blend until smooth. Set aside.
*In large bowl, combine brownie mix, 1/4 c. butter, water & egg; bet 50 strokes. Spread half of better in greased pan. Score batter into 16 squares. Using 1/4 c. peanut butter mixture, place scant measuring teaspoon mixture in center of each square. Carefully spread remaining browning batter over top.
*Bake at 350 degrees for 30-35 min. or until edges pull away from sides of pan. Cool.
*Spread remaining peanut butter mixture over brownies. In small saucepan, combine choc. chips & 3 Tbsp butter; cook over low heat until melted and smooth, stirring constantly. Spoon and spread chocolate mixture over peanut butter mixture on brownies. Cool or refrigerate until set. Cut into 16 brownies.

Fluffy Cinnamon Rolls

2 1/2 c. hot water
1/2 c. dry milk
2 tsp. salt
1/2 c. butter, melted
2 Tbsp. dry yeast
1/2 c. sugar
2 eggs beaten
7 - 7 1/2 c. flour

Cinnamon/Sugar Mix:
1/2 c. white sugar
1/2 c. brown sugar
1 1/2 Tbsp. cinnamon mix
*Store in air-tight jar*

*Use 1/2 c. water to dissolve yeast, add a tsp. sugar, let start to rise. Put water, dry milk, sugar, salt, eggs, butter in bowl (tupperware with lid). Mix in 2 c. flour, then add yeast mix, continue adding flour 1 c. of flour at a time until you have a firm dough. Rise about 1 hour.
*Divide dough in 2 pieces & roll each piece into a rectangle about 6"x18". Spread melted butter over dough. Sprinkle cinnamon & sugar mix. Add nuts & raisins if desired. Roll dough & cut in 1 1/2 " pieces. Put in pan & pat down. Let rise. Bake 375 degrees for 15-20 min.

*You can also make dinner rolls with this recipe.

Cinnamon or Caramel Rolls

1 package yeast (2 1/4 tsp)
1/4 c. warm water
1 c. scalded milk (cooled to lukewarm)
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. flour
1 egg

Icing:
powdered sugar
milk
vanilla

*Soften yeast in warm water. Combine milk, sugar, shortening & salt. Add 1 1/2 c. flour. Beat well. Add yeast to egg. Gradually add the rest of the flour to form soft dough (just past the sticky stage). Knead until smooth. Place in greased bowl, turning once to grease surface.
*Cover & let rise until double (1 1/2 - 2 hours). Turn dough out onto lightly floured surface & roll to 1/4 to 1/2 inch thick. Spread with butter & cinnamon & sugar. Roll up dough & slice 1" thick and place in greased pan at least 1" apart. Let rise for 30 - 45 min. Bake at 400 degrees for 10 min. Spread rolls with icing with icing while slightly warm.

For Caramel Roll:
3/4 c. butter
1 c. vanilla ice cream or whipping cream
2 c. brown sugar
*Leave caramel sauce at bottom of pan. Put uncooked rolls on top. Once cooked, flip pan upside down so the caramel is on top.

Pretzel Dessert

Crust:
2 c. crushed pretzels
3 Tbsp sugar
1 cube melted butter

Topping:
1 large package raspberry jello
8 oz. Cool Whip
8 oz. cream cheese
10 pk frozen raspberries (2 packages)
1 c. sugar

*Mix crust and press into a 9x13" pan. Bake at 350 degrees for 10-12 min.
*Dissolve jello in 2 c. boiling water. Add frozen raspberries. Chill.
*Mix cool whip, cream cheese & 1 c. sugar. Layer over pretzel crust & top with raspberry mixture.

Nutter Butter Frozen Peanut Butter Pie

Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted

Filling:
1 pkg. (8 oz) cream cheese, softened
1 c. creamy peanut butter
3/4 c. sugar
1 Tbsp. vanilla
1 tub (8 oz) Cool Whip whipped topping, thawed, divided

*Crush cookies in zipper plastic bag with rolling pin. Mix cookie crumbs & butter. Press onto bottom and sides of 9" pie plate.
*Mix cream cheese, peanut butter, sugar & vanilla on med. speed until well blended. Gently stir in 1 1/2 c. whipped topping. Spoon into crust.
*Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additional cookies.
*For an extra treat, just before serving drizzle chocolate-flavored syrup on plates.