Desserts
Page 7
- 50 pieces light brown caramels
- 2/3 cup sweetened condensed milk
- 1 pkg chocolate cake mix
- 3/4 cup butter, melted
- 1 cup chopped nuts
- 1 6 oz pkg semisweet chocolate chips
- In a double boiler over hot but not boiling water, melt Caramels in 1/3 cup condensed milk stirring to blend, set aside mixture but keep warm.
- Preheat oven to 350 degrees.
- Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine cake mix, butter, nuts, and remaining condensed milk, stir thoroughly until mixture is well combined and crumbly.
- Press half of the dough evenly into bottom of baking pan.
- Bake for 6 minutes.
- Remove from oven and cool slightly.
- Sprinkle chocolate chips evenly over asked dough and spread melted caramel mixture on top, working quickly to spread evenly.
- Crumble remaining half of the dough over the caramel and press in lightly with a spoon.
- Return to oven and bake for 14-18 minutes, or until top is set and mixture pulls away from the side of the pan.
- Cool on rack for 30 minutes, then refrigerate until firm.
- Cut into small squares.
Published: Friday, February 24th, 2012
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- Vanilla wafers
- chocolate mint cookies (Thin Mints or Grasshoppers)
- 1 can of vanilla frosting
- Green, red, and yellow food coloring
- Coconut
- Sesame seeds
- Separate the frosting into two bowls, dye the frosting in one bowl orange using the red and yellow food coloring.
- Put coconut into zip top bag, add a few drops of green food coloring allowing dye to drop onto side of bag, seal the bag and shake well. Place in shallow bowl.
- Spread a small amount of white frosting onto the bottom side of a vanilla wafer.
- Put a chocolate mint cookie on top of the vanilla wafer
- Spread orange frosting on top of chocolate mint cookie.
- Dip into a bowl of green coconut.
- Spread bottom of another wafer with a small amount of white frosting and place on top of the coconut.
- Dot top cookie with water and add a few sesame seeds.
Published: Sunday, February 26th, 2012
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- 48 Hershey's Kisses
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- granulated sugar
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended.
- Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
- Add egg, milk and vanilla; beat well.
- Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned.
- Immediately press a kiss into center of each cookie; cookie will crack around edges.
- Remove from cookie sheet to wire rack. Cool completely. **Makes about 4 dozen cookies.
Published: Monday, February 20th, 2012
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- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup sugar
- 4 egg whites
- 2 Tbsp skim milk
- 2 tsp vanilla
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 2 1/2 cup rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup raisins
- Preheat oven to 375 degrees.
- In a large bowl beat together vegetable oil, brown sugar, and sugar until smooth.
- Add egg whites, vanilla, and skim milk and beat well.
- In a separate bowl combine the flour and baking soda.
- Add the flour mixture to the sugar mixture and mix well.
- Stir in rolled oats, chocolate chips, and raisins and mix well.
- Drop the batter by rounded tablespoonful onto an un-greased baking sheet about 1 inch apart.
- Bake 9-10 minutes or until cookies are slightly golden.
- Remove from oven and cool one minute on baking sheet.
- Remove from baking sheet and continue cooling on wire rack
Published: Monday, February 20th, 2012
See a list of recipes here or check out some of our suggestions:
