Caramel Brownies

6 Tbsp melted butter
50 caramels
2/3 C evaporated milk
1 pkg German chocolate cake mix
1 C chocolate chips

In a sauce pan, combine caramels and 1/3 C evaporated milk. Cook over low heat, stirring often until caramels are melted.

In large bowl, combine cake mix, melted butter, & 1/3 C evaporated milk. Stir by hand until dough holds together.

Press half the dough into the bottom of a greased & flowered 9x13 pan. Bake for 6 minutes at 350. Remove from oven and sprinkle chocolate chips over baked crust. Spread caramel mixture over chips. Crumble remaining dough over caramel mixture. Return to oven for 15-18 minutes. Cool & refrigerate to set caramel.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Adee (& Josi Christensen)

½ cup butter or margarine (or applesauce)

½ cup oil

1 ¾ cup sugar

2 eggs

1 tsp vanilla

Mix together.

½ cup sour or butter milk (milk + ½ tbsp lemon juice … let sit 5 minutes)

2 ½ cups flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

4 tbsp cocoa

2 (or more) cups grated zucchini

Add one cup of the flour and all other ingredients (except milk & zucchini) to wet ingredients. Add milk. Add the remaining flour and the zucchini.

Grease 9x13 pan with shortening and dust with sugar and cinnamon.

Sprinkle nuts, chocolate chips and brown sugar on top.

Bake at 325 for 45 minutes.

Pumpkin Chocolate chips cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips, not semisweet
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Candied Nuts

2 egg whites
2 teaspoons vanilla
4 cups whole almonds or pecans
1 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon




Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.





Bake for 1 hour at 250 degrees on a lightly greased 10x15 jellyroll pan, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Sweet Peanut Brittle

1 cup  sugar

1/2 cup  light corn syrup

1 Tbsp.  butter

2 cups  PLANTERS COCKTAIL Peanuts

1 tsp.  baking soda

1 tsp.  vanilla

4 squares  BAKER'S Semi-Sweet Chocolate

1/4 cup  PLANTERS Creamy Peanut Butter

 

SPRAY large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.
MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm. 

Chocolate Cookie Bark

2 Tbsp.  PLANTERS Creamy Peanut Butter

1 pkg.  (6 squares) BAKER'S White Chocolate, melted

10 OREO Cookies, coarsely crushed, divided

1 pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate, melted

 

ADD peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate.
DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife.
REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator. 

Brittany's Best Brownies

1 cup butter
1/2 cup cocoa powder
2 cups flour
1 tsp baking powder
1/4 tsp salt
4 eggs
2 cups sugar
2 tsp vanilla

Melt butter in sauce pan. Remove from heat and stir in cocoa and sugar until well blended. Add eggs and stir just until blended. Do not over stir. Sift flour, baking powder, and salt together. Add to cocoa mixture and stir well. Stir in vanilla. Pour into buttered 9x13 pan. Bake at 350 for 20-25 minutes or until edges look firm.

Chocolate Pie Deluxe

Ann's Chocolate Pie Deluxe

6 large marshmallows or 1.5 cup miniature marshmallows.
1.5 cup milk
1 bar 9.75 oz milk chocolate (I use 1.25 cups of semi-sweet chocolate chips)
1 cup whipping cream whipped

Prepare crust (I usually purchase a graham cracker crust). Heat marshmallows, milk and chocolate over med. heat, stirring constantly just until marshmallows and chocolate melt and blend. Chill until thickened. In chilled bowl, beat cream until stiff. Stir in marshmallow mixture to blend. Fold into whipped cream.Pour into crust. Chill at least 3 hrs. or until set. If desired, garnish with whipped cream and chocolate curls.

Raspberry topping.

Thaw a package of frozen raspberries. Make the Raspberry Danish Dessert according to the package directions for pie glaze only use the juice from the raspberries in place of water. You may need to add more water to get the right amount of liquid. 

Cool slightly and add the raspberries. Chill. When you serve the pie, spoon the raspberry fruit sauce over the chocolate. Top with whipping cream.

Zebra Popcorn

Zebra Popcorn

Ingredients:

12 cups popped corn (approx 1/2 cup un-popped)

1/2 cup butter

1 cup brown sugar

1/2 cup of light corn syrup

2 teaspoons vanilla

1/2 teaspoon baking soda

6 ounces dark chocolate (approx 1 cup)

6 ounces white chocolate (approx 1 cup)

Method:
Preheat oven to 250 degrees. Lightly butter a large baking sheet or two 9x13 pans, set aside. Place popped corn in large mixing bowl.
Place butter in 2-qt microwave safe bowl; microwave on high about 1 minute or until butter is melted. Add brown sugar and corn syrup; microwave on high, stirring frequently, until mixture comes to a boil. Without stirring, continue to microwave for 3 minutes. Stir in vanilla and baking soda.
Drizzle syrup over popped corn; mix well to thoroughly coat popcorn with caramel. Spread popped corn on prepared pans. Bake 30 minutes, stirring every 10 minutes. Remove popcorn from pan, spread out on parchment paper or wax paper far enough apart so pieces do not touch. Cool.
On low heat, slowly melt dark chocolate (in double boiler, microwave, or according to package directions). In a straight thin line, drizzle dark chocolate across caramel corn (see tips below). Cool while melting white chocolate, drizzle as for the dark chocolate. Cool completely and allow chocolate to harden.
Notes:

To make even consistently thin lines place melted chocolate in disposable cake decorating bags or freezer bags; close bag tightly. Clip a small hole in the tip of the bag and squeeze or pipe chocolate across popcorn.

Fudge Ribbon Cake

Fudge Ribbon Cake

1 Pkg Chocolate Cake Mix

1 8oz. Pkg. Cream cheese

2 Tbsp. Margarine

1 Tbsp. Cornstarch

1 14oz. Can sweetened condensed milk

1 egg

1 tsp vanilla

Preheat oven to 350. Prepare cake mix as directed on package. Pour batter into a well greased & floured 10-inch bundt pan. In a mixing bowl, beat cream cheese, margarine, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then add egg and vanilla until smooth. Pour evenly over cake batter. Bake 50-55 minutes. Cool 10 minutes, remove from pan. Cool thoroughly. Glaze or garnish as desired. Store in refrigerator.

Berry Cream Cheese Cake

Berry Cream Cheese Cake

White Cake mix – bake w/ egg whites only in jelly-roll pan at 325 for 22 min. Let cool

Mix 1 pint whipping cream, 8 oz. Cream cheese softened, and 2 cups powdered sugar until it peaks.

Spread on cake and put in fridge until firm.

Drain juice from 16 oz. Frozen raspberries (thawed) – add water to juice until you have 1 ½ cups. Put in saucepan with 3 Tbs. Tapioca and ¼ c. sugar. Let stand 5 minutes then bring to a boil and boil 1 minute. Add berries and 2 Tbsp lemon juice. Stir and put in fridge until cool. Put on top of cake. Store cake in fridge.

Chocolate Mint Fudge

Melting Moment ‘Chocolate Mint’ Fudge
1 ½ c. sugar
2 c. cream
1 cube butter (1/2 cup)
1 bag - 11.5 oz. Guittard Semi-Sweet Chocolate Chips
(approx. 2 cups)
1 bag - 11.5 oz. Guittard Extra Dark Chocolate Chips
(approx. 2 cups)
1 bag - 11.5 oz. Guittard Green Mint Chips (approx. 2 cups)

Method: Bring sugar cream and butter to boil over medium high heat. Once boiling turn down to medium heat and boil for 4 minutes stirring constantly. Turn off heat and pour in all the chips. Stir or use hand mixer until smooth and all the chips are melted. Pour in 9x13 pan and refrigerate until set. Enjoy!

These really are the only chips to give it the delicious smooth, creamy and yummy flavor. I’ve substituted peanut butter chips in place of the mint if you want a different flavor and that works well. I've also tried essential oil in orange flavor and used milk chocolate chips in place of the mint.

 

Coconut Bread

Yummy Coconut Bread

Beat together:

2 c. sugar

4 eggs

1 c. vegetable oil

2 tsp coconut flavoring

Add the following to cream mixture, alternating with 1 c. buttermilk: 

3 c. flour

1/2 tsp baking soda

1/2 tsp salt

Fold in 1 c. flaked coconut and 1 c. chopped nuts (optional).

Pour into two loaf pans.  Bake at 325 degrees for 60-65 minutes.  Pour glaze over warm bread.  Let bread stand in pans for 3 hours, then remove.

Glaze:

1 c. sugar

1/2 c. water

2 tsp butter

Bring to a boil and cook for 5 minutes.  Removed from heat and add 1 tsp coconut flavoring.

Enjoy!

Cinnamon Cake

Mix together:
   3 cups flour
   1 cup sugar
   4 tsp baking powder
   1/4 tsp salt
   2 eggs
   2 tsp vanilla
   1 1/2 cup milk
   1 cube melted butter
Pour into a greased and floured jellyroll pan.

Mix together:
   1 cube melted butter
   2/3 cup brown sugar
   1 Tbsp flour
   1 Tbsp cinnamon
 Drizzle this over the batter and swirl with a butter knife.
 Bake at 375 for 20 min
 
 Frosting:
   2 cups powder sugar
   2-4 Tbsp milk
   1 1/2 tsp vanilla
Drizzle this over the cake when it is still hot.

Candied Yams

4 Cups sweet potatoes, cubed -- cover with water, cook until tender, then mash
1/2 cup sugar
2 eggs, beaten
1/2 tsp salt
1/2 tsp vanilla
1/2 cup milk
4 Tbsp butter, softened

Directions
1) Mix and put in 9x13 pan
2) Top with 1/2 cup brown sugar, 1/3 cup flour, 3 Tbsp softened butter, 1 cup chopped pecans.
3) Bake at 325 for 30 minutes

Chewy Oreo Cookies

Chewy Oreo Cookies
1 devils food cake mix
2 cups whipped topping
2 eggs
powdered sugar
1 container vanilla frosting

Mix cake mix, whipped topping, and eggs together. Chill in refrigerator for two hours. Preheat oven at 350 degrees. Lightly grease cookie pan with vegetable shortening. Roll the cookie dough into small balls, and then roll the balls in a bowl of powdered sugar. Space the balls evenly on the cookie sheet. Bake 7-10 minutes at 350 degrees. Spread vanilla frosting in between two cookies and serve.

Double Chocolate Cloud Cookies

Double Chocolate Cloud Cookies
1 package of chocolate fudge cake mix
½ cup butter, softened
2 large eggs, well beaten
1 Tbsp vegetable oil
1 tsp. vanilla
1-1/2 cup chocolate chips (or you can use a combination of white and dark chocolate chips)

Preheat oven to 350 F degrees.
In a large bowl combine cake mix, butter, eggs, oil and vanilla, mix until smooth. Fold in the cholocate chips.
Drop spoonfuls of batter onto ungreased cookie sheets.
Bake for 8-10 minutes.
Cool slightly on cookie sheets prior to transferring to cooling racks. Makes 2 dozen cookies.

Chocolate Peanut Butter Bars

2 1/2 cups graham cracker crumbs (roughly 18 graham crackers)

1 cup peanut butter

1 cup butter, melted

2 cups semisweet chocolate chips

2 3/4 cups confectioners' sugar

Directions

In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.