Breakfast Bake

1 package of crescent rolls.
1 pkg (8 oz) ham chopped
6 eggs
1/2 cups milk
1/2 tsp pepper
1 C cheddar cheese
1 C mozzarella cheese

Heat oven to 350. Unroll dough in 9x13 pan and press to cover the bottom. Make sure there are no holes or seams. Sprinkle ham on top. Beat eggs, milk, and pepper with whisk until blended, pour over ham. top with cheeses and bake for 25- 30 min.

The night before I put the crescent rolls and ham in the dish, mixed the eggs and milk, and had the cheese shredded. Then in the morning I just poured the eggs mixture in and topped with cheese. Super easy and good! Enjoy!

Pavlova

Ok, so this is one of those desserts that as soon as you serve it, the room goes quite. You and your guests will be so into the dessert there will be nothing to talk about until your all done. It is so good, you will keep wanting more! Seriously

Pavlova
makes 8

4 eggs whites
1/8 t cream of tater
2 t cornstarch
1 cup of sugar

Preheat oven to 275. Beat eggs whites until they become fluffy (on high) , meanwhile mix together next 3 ingredients. Once fluffy lower speed on mixer and slowly add in sugar mixture, just a little at a time. Once all in return mixer to high and beat until glossy and stiff. Line a cookie sheet with Parchment paper (you need to use parchment paper) and spoon 4 big globs onto it. Smooth it around so the center is lower then the sides, kinds like a shallow bowl. Bake for 1/2 hour then turn off oven and crack open oven door and let them sit for about 15-20 mins.

Top with whipping cream and any fresh fruit. Strawberries, banana, blueberries, blackberries, peach, kiwi. Whatever you like. Then either shave chocolate on top or drizzle with melted chocolate. Enjoy!

Salsa

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Key Lime Pie

1/2 C. fresh lime juice (5-6 limes)
4 teaspoons grated lime zest
4 egg yolks
1-14 oz. can sweetened condensed milk
1 graham cracker crust

First remove the lime zest from the whole lime or limes until you have 4 teaspoons. I did this my just using my cheese grater. Cut the limes in half and squeeze out the juice being careful to not include any seeds Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in milk, then juice and set aside at room temp till it thickens. You may want to add a drop of green food coloring if you want it to look more green. Preheat oven to 325 degrees. Pour mixture into crust, bake for 5 minutes until the center is set, but still wiggles when shaken. Remove from the oven and cool to room temp. Refrigerate for at least three hours until chilled. Serve with whipped cream topping and decorate with a lime wedge.

Easy Pumpkin Chocolate Chip Muffins

2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)

1 30-oz. can pumpkin

1 12-oz. bag of semi-sweet chocolate chips

Okay, super-tricky here. Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.

Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.

Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Caramel Toffee Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1/2 Tbsp. vanilla (you can add more to taste)

Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won't be pretty, but it will sure taste good!)

One-Ingredient Banana Ice Cream

Bananas can tend to get a bitter taste to them after freezing and it's intensified if they're under-ripe So definitely use very ripe bananas for this. They shouldn't be brown-mushy-banana-bread-ripe, but ripe. I found the best ones to be like the ones below, where the outsides were spotty but the insides weren't brown yet at all. They were super sweet.

Try it with about 3 medium bananas. Slice or dice into small pieces (to make the blending part easier) and place in the freezer. Place frozen banana chunks into a food processor.

Can you guess the next step? Ya, blend those babies up. Depending on the size of your food processor, the amount of bananas, and how frozen they are, you may have to stop it a few times and scrape and mush the mixture around. I've had to do that every time

The first time I tried this I was concerned when my mixture never turned into anything resembling ice cream. It just looked like tiny little grains, much like couscous!But all I had to do was grab a spatula and when I stirred them even the tiniest bit, ta-da!Sure enough it was smooth, creamy, and looked just like ice cream!

Now looking like ice cream is one thing, but what about the taste and texture? I was very surprised to find that this stuff actually feels like ice cream in my mouth. It tastes like- let's be real here, bananas. But it's still quite delish. One of the great things you can do is add some mix-ins to the food processor along with bananas. Sure it won't make it "one" ingredient ice cream anymore, but it's sure yummy. I tried one batch with some cinnamon-sugar, one with a spoonful of peanut butter.

Baked Sweet Potato Fries

2 medium-sized sweet potatoes*
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. (Do you need to spray it? Probably not. But I feel safer doing it!) Don't use a silpat, or parchment, or anything like that. You want them right on the cookie sheet.

Honey-Lime Dip for Sweet Potato Fries

6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1/2 lime
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t granulated onion
3/4 t kosher salt

Mix honey and yogurt until combined and give it a big squeeze from the lime half. Add in spices and herbs and you have a dip.

Whole Wheat Buttermilk Pancakes

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Stuffed Pizza Rolls

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2 T grated Parmesan cheese (sorry, I don't know how to make that)
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. I used thin crust when taking these pictures.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk


Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Egg Salad BLT

1/4 cup mayonnaise

3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

*if you like it extra tangy, add a teaspoon of vinegar too.

1. Combine mayo, sour cream, green onions, Dijon, salt, pepper, and lemon in a medium bowl. Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.

3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Virgin Mango Colada

1 C chopped mango (about 1 medium mango)
1/3 C cream of coconut (NOT coconut milk)
1/2 C pineapple chunks, including some of the juice or syrup
juice from one lime
1-2 tsp. rum extract (optional)
crushed ice

Combine chopped mango, pineapple chunks and juice, lime juice, and cream of coconut in blender. While blender is running, add crushed ice until desired consistency is reached.

Pour drink into glasses (2 generous servings, 3-4 smaller servings).

Peanut Butter Cake

1 devil’s food cake mix

3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Guacamole

Use these measurements as guidelines and then make to taste

2-3 medium avocados (when I diced them, I got about 1 ¼ C)
1 T Fresh lime juice (or a good squeeze from ½ a lime)
½ -1 t fresh minced garlic (depending on how you like it, I always add 1t or more....)
2 T finely minced onion
2 heaping spoons of sour cream (I measured 1/4 C)
Salt (and pepper if you like) to taste
Optional: 3-4 T finely diced tomatoes (If I happen to have them I add them, if I don't, I don't!)

Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well. Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.

Ezekiel Bread

Ingredients
• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

Directions
1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

72 Hour Kit

Per Pack
(multiply by the number in your family)

3 hot chocolates
4 granola bars
2 pop tarts
1 oatmeal
2 jerky
2 Applesauce
2 trail mix
1 fruit cups
3 crackers
2 juice drinks
3 ramen noodles
1 tuna salad or can of tunafish
4 fruit snacks
2 cookies or other snacks
Jolly ranchers

Water: Our is stored near our 72 hour kits, but not in them (except for the 2 water bottles)
It is recommended to have 2 liters of water per person per day.
So, that is 3 2 liter bottles per person for 72 hours.

I try to buy things that my family likes and will eat. You may need to change some items to fit your family's need and tastes. Here is how our meals are organized.

Fun Pancakes

Baked Potato Soup

¼ c. butter
¼ c. chopped onion
¼ c. flour
14 oz can chicken broth
1 can evaporated milk
2 large or 3 med. Baked potatoes
Salt and pepper to taste
Bacon (optional)
Grated cheese (optional)
Green onion (optional)

Melt butter in medium saucepan. Add onion and sauté until tender. Stir in flour, and then add broth and milk. Scoop pulp from one potato and mash; add to soup. Bring to boil and then add the rest of the potatoes (scoop the pulp and cut into cubes). Top with crumbled bacon, cheese, and green onion.

Ranch Pretzles

3 oz. Orville Redenbacker Oil
1 dry pkg. Hidden Valley Ranch Dressing
1/4 tsp. garlic powder
24 oz. small round pretzels

Pour over pretzels. Stir Often

Teddy Bear Sandwich

Onion Soup Potatoes

1/3 c. vegetable oil
onion soup mix packet
5-7 red potatoes (cut into chunks)

In a large baggie shake ingredients well. Put into a dish and bake @ 350 degrees for about 1 hour.

Chicken Tacos

1o chicken tenders
1 Jar Salsa
1 Can Cream of Chicken Soup
1 C. Minute Rice

Put chicken in crock pot. Combine salsa and cream of chicken soup. Pour mixture over the chicken. Cook on high for 4 hours or low for 8 hours. 15 minutes before serving stir in rice. Place mixture in warm tortillas with cheese and any other topping you like.

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

My Tips:
* I usually just use dried chopped onion and garlic. It is just easier for me.
* I strain the cottage cheese before adding it.
* I only add 1 tsp. dried parsley.

Southwestern EggRolls

1 chicken breast fillet, diced
½ red bell pepper, minced
2 tsp dry onion
1 can corn
1 can black beans, rinsed and drained
1 small can green chilies
½ T parsley
½ t cumin
½ t salt
Dash cayenne pepper

1 c. cheddar cheese, shredded
Flour Tortillas

Avocado-ranch dipping sauce:
1 c. ranch
1 whole avocado, mashed
1 tsp. minced onion
Salt & pepper
Blend together with blender

Cook chicken and dice. In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce.

Pizza Stromboli

I usually use a frozen bread loaf to make it easy, but you could also make you own pizza dough. I let it thaw out. Then I roll it out into a rectangle on a cookie sheet. Then I cut diagonals on each side about 1 inch wide. After that I add pizza sauce and out favorite toppings in the middle. Then I pull the one inch pieces on each side together and attach them in the middle. Bake for about 30 minutes at 350 degrees.

Wingers Chicken Salad

4 chicken breasts, cut into strips
1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins
2 1/2 cups brown sugar
1/3 cup Frank's Hot Sauce(Original)
1/2 cup apple cider vinegar

Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy. While the chicken is baking, prepare salad and make the dressing. To make the dressing, combine the 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! If you boil too long it will turn hard. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad...it adds a little more tang!

Chocolate Crinkle Cookies

1/2 c. shortening
1 2/3 c. sugar
2 eggs
2-1oz bakers chocolate squares unsweetened (melted)
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/3 c. milk
2 tsp. vanilla

Cream shortening, sugar, eggs and baking squares together. Then add flour, salt, baking powder, milk and vanilla. Refrigerate for at least 1 hour. Then roll into 1 inch ball and roll in 1/2 c. powdered sugar. Then bake cookies at 350 degrees for about 12 minutes.

Cooking tip: If you do not have baking squares you can use cocoa and butter or shortening.

1 baking square=3 Tbsp. cocoa + 1 Tbsp. butter or shortening

Melt in microwave and mix together.

Lofthouse Sugar Cookies

1 Pkg. white (vanilla cake mix)1/3 C. Vegetable Oil
2 Eggs

Preheat oven to 375 degrees. Blend cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookies sheet. Flatten with a glass. Bake at 375 for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack. While the cookies are still a little warm, spread on some frosting. Allow the frosting to set up before storing.

Harvest Pumpkin Bars

2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 cups pumpkin (16 oz)
3/4 cup oil
4 eggs

Mix dry ingredients together; add pumpkin, oil and eggs. Mix until smooth. Pour into greased 15x10x1 inch pan. Bake at 350 degrees for 20-25 minutes.

Frosting:
6 oz cream cheese
12 Tbsp. butter (melted)
2 tsp. vanilla
4 cups pd. sugar

Spread frosting on cool bars.
Optional-top with walnuts.

Breakfast Casserole-Hash

1 24 oz pkg. shredded hash browns. Place hash browns in 9X13 pan. Brush top of hash browns with butter and bake for 25 minutes at 425 degrees. Remove from oven and layer the following ingredients in order listed.

2 C. grated cheese
1 lb. precooked ham, sausage or bacon.

Mix together 5 lightly beaten eggs and 2 c. milk- pour on top

Cover overnight with foil and put in fridge. Bake the next day for 50-60 minutes at 350 degrees.

Caramel Brownies

1 German chocolate cake mix
1/2 c. evaporated milk
1/3 c. evaporated milk
1 cube butter=1/2 cup (melted)
1 package Kraft Caramels
6 oz chocolate chips

Melt caramels and 1/2 c. evaporated milk slowly in microwave. Microwave for 30 seconds then stir. Continue doing this until caramels are melted. Mix cake mix, 1/3 c. evaporated milk, and butter together in mixing bowl. Put 1/2 of cake mixture into 9 x 13 glass dish. (press to cover out the bottom of the pan) Bake for 6-10 minutes at 350 degrees. Sprinkle chocolate chips on hot cake. Pour caramel over chocolate chips. Drop chunks of remaining cake mixture on caramel. Bake for 10-15 minutes at 350 degrees. Regular done-ness test will not work on these because of the caramel.

Note: I sometimes leave out the chocolate chips.

Melt in your Mouth

Crust:
1 c. flour
½ c. chopped walnuts
½ c. melted butter
Combine and spread in a 9x12 pan. Bake at 350 degrees for 15 minutes then cool.

Filling:
8 oz cream cheese
1 c. pd. sugar
1 c. cool whip
Bend cream cheese and sugar fold in whip cream. Then spread on crust.

2 small instant chocolate puddings. Follow package directions and spread on top. Spread the rest of cool whip on top. Let chill at least 4 hours before serving.

Death By Chocolate

1 1/2 c. flour
1 c. sugar
4 TBSP. cocoa
1 tsp. baking soda
1 tsp. salt
1 TBSP. vinegar
1 tsp. vanilla
1/3 c. oil
1 c. water

Stir dry ingredients into 9 x 13 pan. Make 3 holes in dry ingredients. Pour vinegar in first hole, vanilla in the next hole, and oil in the last hole. Pour 1 cup water over all and mix well right in the pan. Bake at 350 degrees are about 25 minutes.

6 Heath or Score Candy Bars broken into small pieces
( I just used 3 candy bars)
2 small boxes instant chocolate pudding
1 8 or 12 oz cool whip

After cake has completely cooled, cut into squares. Put 1/2 of the cake pieces into the bottom of a large salad bowl. Mix 2 small boxes of instant chocolate pudding according to package directions. Layer 1/2 pudding on top of cake piece, and then add 1/2 the cool whip and half of the candy on top. Repeat each of these layers one at a time. Chill until time to serve.

Homemade Asphalt Pie

Oreos
1/3 C. melted butter
1/2 gallon chocolate chip mint ice cream
Whip Cream
Carmel
Hot Fudge

* You will freeze between each layer.

Spray cooking spray in bottom of 9 x13 pan.

Set out ice cream to soften while you are making the crust.

Mix butter with 3/4 package of crushed Oreos and spread on bottom of pan.

Add carmel and then spread ice cream on top of Oreo layer.

Add whip cream layer.

Then top with carmel and hot fudge.

Oatmeal Caramel Bars

Combine:
1 1/2 C. flour
1 1/2 c. quick oats
1 1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. baking soda
1 c. melted butter

Mix together and sprinkle 1/2 of the mixture into an ungreased 9x13 pan. Bake @ 350 degrees for 10-12 minutes.

Combine 40 Kraft caramels and 1/4 c. evaporated milk in a glass dish. Melt in microwave 1 minute at a time until melted (about 2 1/2 minutes). Stir between each minute of cooking.

Pour caramel mixture over baked crust, sprinkle with 3/4 to 1 bag of milk chocolate chips, then sprinkle the rest of the uncooked crust mixture on top and bake for another 12-15 minutes. Let cool, cut and serve.

Chocolate Peanut Butter Rice Krispie Treats

1 c. light corn syrup

1 c. sugar
1 c. peanut butter
6 c. Rice Krispie cereal
1 c. semi-sweet chocolate chips
1 c. butterscotch chips

* Prepare a 13x9 inch pan with cooking spray and set aside.

* In a large pot, over medium heat, cook syrup and sugar together until sugar is dissolved and the combined mixture begins to boil. Stir frequently.

* Remove from heat and stir in peanut butter, mixing well.

* Add cereal and stir until coated evenly with peanut butter mixture. Press mixture into prepared 13x9 pan and set aside.

* In a small pan, over low heat, melt all the chips together, stirring constantly. Spread melted chips over cereal mixture and let sit until firm.

* Cool and cut into bars.