Rolo Cookie Bars

1 (18.25 ounce) package yellow cake mix

1/2 cup chopped walnuts

2/3 cup evaporated milk

1/4 cup butter, melted

36 chocolate-covered caramel candies,

halved

1.	Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch baking pan.
2.	Combine the cake mix and nuts. Stir in the evaporated milk and melted butter. Spread half of the cake mix mixture into the prepared pan.
3.	Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and immediately place Rolo pieces, cut side down, over hot crust. Drop remaining cake mix mixture by teaspoonfuls over Rolo pieces. Return to oven and bake for 25 to 30 minutes or until lightly browned. Cut into squares to serve.

Candy Corn Fudge

RecipeGirl.com

 Don’t get too excited.  It actually doesn’t taste a thing like candy corn.  But it’s cute, right?  That’s all that matters at Halloween.  For step by step pictures go to RecipeGirl.com

Ingredients:

One 12-ounce package white vanilla chips (2 cups)
One 10-ounce package butterscotch chips (1 3/4 cups)
Two 16-ounce cans vanilla frosting
yellow food coloring
red food coloring
candy corn

Directions:

1. Line a 13x9-inch pan with foil. Spray lightly with nonstick spray.
2. Prepare the first layer: Pour vanilla chips into a large bowl. Melt in the microwave (or over a bowl of simmering water) until the chips are melted and somewhat smooth. In the microwave, set it for one minute, then stir. Then 30 more seconds, stir again. It should take about 2 minutes to get them melted and smooth. They won't be smooth like melted chocolate, just smooth enough to mash around (as in photos above). Don't over-cook them or they will begin to harden again. Immediately stir in one can of frosting. Stir until it is smooth and incorporated. Spread a third of the white mixture into the bottom of the prepared pan. Set the rest aside for now. Place the pan with white frosting in the refrigerator while you prepare the next layer (or freezer, if there is room).
3. Prepare the second layer: In another large bowl, melt butterscotch chips the same as indicated in step 2. Then mix in the second can of frosting. Mix well, until you can no longer see any white frosting streaks. Add 1/2 teaspoon yellow food coloring and 1/2 teaspoon red food coloring. Stir until the colors are incorporated and the mixture looks uniformly orange. Spread the orange layer evenly on top of the white layer in the pan. Return to the refrigerator or freezer.
4. Prepare the third layer: If the remaining 2/3 of the white mixture has begun to harden, heat it up in the microwave again (or over simmering water) until it is melted and smooth again. Add 1/4 teaspoon yellow food coloring. Stir until the mixture is bright yellow and well blended. Spread over the orange layer in the pan.
5. Refrigerate the pan for 1 hour, or until it is firm (overnight is fine). Use foil to lift the fudge from the pan. Turn it out onto a cutting board, white-side-up; peel off foil. Place the candy corns where you'd like them (in even rows) on the fudge (see photos). Don't press them into the fudge quite yet. Use a long, sharp knife to "score" the fudge (see *Tips below). Let the fudge sit at room temperature for 15 to 20 minutes, or until it has had a chance to soften slightly. Press each candy corn lightly into the fudge. It does not have to be buried, just pushed in slightly to stick. Push too hard and you will crack the fudge!
6. Cutting the fudge: Here are some tips... You can go ahead and cut the fudge at this point if you'd like. If you do, have a few paper towels nearby. You'll want to wipe the knife clean after each cut so that you don't bring any of the color that is left behind into your other cuts. Or you can place the fudge back into the refrigerator and let it sit there and get chilly for an hour or two, then use your sharp knife to cut the fudge. I always find that when things are nice and chilled, you get cleaner cuts (still wipe the knife between cuts though).
7. Serving the fudge: Serve and eat right away. Or store in the refrigerator in a covered container until you're ready to serve it. If you pile them into a plastic container, just be sure to make one even layer on the bottom, then place a piece of waxed paper on top of that, make another layer, then more waxed paper. You get the idea. These are just fine when made a couple of days ahead- just keep them refrigerated and then bring to room temperature before serving.

Tips:

*"Scoring the fudge" just means that you are taking a knife and essentially drawing lines in the top to show where you will eventually cut it. It's great to have a guide to make things even and easier to follow.
*If you'd like each piece of fudge to be uniform and neatly cut on "all" sides, cut around the edges of the entire piece before you begin placing the candy corns and scoring. Then you'll get a nice, even cut all the way around (don't forget to wipe your knife after each cut).

Source: RecipeGirl.com (Adapted from Pillsbury)

Homemade Reece's Peanut Butter Cups

I got this recipe from Recipes to Warm the Heart

1 cup creamy peanut butter, divided
4 1/2 tbsp. butter, softened
1/2 cup powdered sugar
1 bag semi-sweet chocolate chips
1 Hershey's bar, chopped
4 squares of almond bark

Take 1/2 cup of peanut butter and mix in a bowl with butter and powdered sugar.  Mix until smooth and set bowl aside. 
Take the remaining 1/2 cup of peanut butter and all of the chocolate and in a microwave safe bowl, melt.  Your chocolate and peanut butter mixture should be very creamy. 
Take out a muffin tin and line with cupcake liners.  Take a tiny bit of chocolate mixture and pour into the bottom of liners.  Top with a small amount of peanut butter mixture and cover with chocolate mixture.  It should only fill the liner 1/2 way if that.  Top each cup with enough chocolate to cover the peanut butter mixture.  Place in the fridge to set or in the freezer to do a quick set.  Store in an air tight container and keep in the fridge until ready to serve.

Strawberry Layered Dessert - from Beth Moore

I got this from my friend Beth Moore's blog.  It's on my to-do list!

2/3 C. boiling water

2 C. Oreo Cookies, finely crushed (about 20 cookies)

1/4 C. butter melted

1 pkg, (3oz.) Jell-O Strawberry Flavor Gelatin

1 pkg. (80z) Philadelphia cream cheese, softened

1 (8 oz.) container Cool Whip Whipped Topping, Thawed

1 lb. Strawberries, sliced

In a small bowl, stir boiling water in to dry gelatin and mix at least 2 Min. or until completely dissolved. Cool 5 min. stirring occasionally.

Meanwhile, mix cookie crumbs and butter; press into 9-in. spring form pan. Set aside

In a large bowl, beat cream cheese on medium speed until creamy. Gradually add prepared gelatin mixture, beating well after each addition. Gently stir in 2 cups whipped topping. Divide mixture in half.

Top cookie mixture with half of gelatin mixture. Layer with 2 cups sliced strawberries over gelatin mixture and top with remaining gelatin mixture. Top with remaining Cool Whip.

Garnish with remaining strawberries or blueberries, if desired. It helps set up if you put it in the fridge for a while before serving! ENJOY!

Thanks for sharing, Beth!

Banana Sour Cream Bread

Now, I haven't made this yet, but it has a 5 star rating on AllRecipes.com and its been rated by 2,716 people.  This is definitely the recipe I'm trying next time I make banana bread!

1/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

1.	Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.	In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.	Bake for 1 hour, until a toothpick inserted in center comes out clean.

Peanut Butter Rolo Cookies

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup shortening
• 1 cup peanut butter
• 2 eggs
• 2 cups flour
• 1 teaspoon vanilla
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 (13 ounce) package Rolo chocolates

Directions:

1. Mix all ingredients together except rolo’s.
2. When dough is mixed well, take a small amount, flatten out in hand, place rolo in middle and wrap dough around the rolo to form a ball.
3. Place on ungreased cookie sheet and bake at 350 for 12 minutes, or until cookie has flattened and rolo has melted.

Rolo Stuffed Chocolate Cookies

Ingredients
2 ½ cups all-purpose flour
¾ cup unsweetened Scharffen Berger Cocoa Powder
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
2 eggs
48 Rolo® Chewy Caramels in Milk Chocolate; unwrapped
1 tablespoon sugar
4 oz. vanilla-flavored candy coating, optional
Directions
1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. Preheat oven to 375°F. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets.
4. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
5. Melt candy coating in the microwave according to package directions. Drizzle over cookies.

Easy Chicken & Cheese Enchiladas

This recipe is from Elaine

Easy Chicken & Cheese Enchiladas
From: Campbell's Kitchen

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

Heat the oven to 350°F.  Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

TACO SOUP

Recipe From June Schleimer

TACO SOUP

1 pound ground beef, browned (can use turkey or buffalo) 

1 large can kidney beans

2 cans diced tomatoes, with juice

1 can corn

1 package Taco seasoning

Shredded Cheddar Cheese

Taco Chips

Mix all together, including juice from cans, and heat. 

Pour into soup bowls.  Sprinkle with cheese.  Serve with Taco Chips.

Bacon Cheeseburger Dip

From June Schleimer

Ingredients:
8 slices bacon
1/2 pound lean ground beef
8 ounce package cream cheese
8 ounce package cheddar cheese, shredded

10 ounce can Ro-Tel® tomatoes
2 tablespoons parlsey, chopped

Directions:
Cook bacon, drain and crumble.
Cook beef, crumbling as it cooks; drain.
Mix remaining ingredients except two tablespoons of bacon crumbles and parsley.
Mix well put into a crock pot, Celebrating Home Bean Pot (250 degrees for 2 hours), or microwave until hot and bubbly.
Stir parsley into dip and sprinkle reserved bacon for garnish.
Serve with vegetables or bagel chips.

Tuna Noodle Casserole

Recipe from LaJissa Niklasen

1 recipe of Homemade Macaroni
2 cans tuna
1 can peas

Make a homemade mac and cheese as usual, or use the recipe linked above.  Next, add two cans of tuna and I can of peas.  Bake!

Jalapeno Popper Dip

This recipe is from Elaine

Jalapeno Popper Dip

This creative jalapeno popper dip recipe has the great spicy taste of fried jalapeno poppers without all the extra work.

Ingredients:

• 2 (8 ounce) packages cream cheese, room temp
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
• 1/2 cup Parmesan cheese
• 1 (4 ounce) can chopped green chilies
• 1 (4 ounce) can sliced jalapenos - double if you like heat
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese
• 1/2 stick butter, melted

Preparation:

In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

 

Pumpkin Layer Cheesecake

2 (8 ounce) packages cream cheese,

softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.	Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.	Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Homemade Macaroni and Cheese

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 c velveeta cheese

1/2 lb macaroni, cooked, drained

1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

2. Cut Velveeta into small chunks and add to sauce while stirring slowly until all of the cheese melts.  

3. Add to boiled pasta and enjoy!  Season with salt and pepper.  You can even add bread crumbs on top and bake.  Maybe even try adding some shredded cheese on top. 

Homemade Croutons

9 cups crumbled bread
1/2 cup olive oil
1 1/2 tsp fresh pressed garlic
1 tsp garlic powder
1 tsp italian seasoning
sprinkle with real shredded parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Bake at 400 for 10 minutes, toss in the pan and bake another 10 minutes. Or until crispy enough.

or....
6 cups bread
1/3 cup olive oil
2 tsp italian seasoning
1/4 tsp salt
1/4 tsp pepper
little bit of onion powder, and garlic powder
sprinkle with parmesan cheese before baking. Same bake time.

Try different seasonings to make them your style.

Pumpkin Whoppie Pies

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. 

Recipe found at Dreamy Desserts

Peanut Butter Pie

All you need:
2 c. finely crushed chocolate sandwich cookies (about 20 cookies)
4 tbsp  butter, melted
8 ounces cream cheese, softened
3/4 c. creamy peanut butter
1/2 c. sugar
2 tsp vanilla extract
1 1/2 c. heavy whipping cream, divided
4 ounces semisweet chocolate
Dry roasted peanuts, optional

All you do:
Preheat oven to 375 degrees.
In a medium bowl, combine crushed cookies and melted butter. Press the cookie crumb mixture evenly into the bottom and sides of a 9-inch tart pan or pie plate. Bake the crust for 7 minutes or until set. Cool completely.
In a separate medium bowl, beat cream cheese, peanut butter, sugar and vanilla until smooth and blended.
In another medium bowl, using the same beaters, beat 1 cup of heavy whipping cream until firm peaks form. Fold the whipped cream into the peanut butter mixture, lightly stirring until combined. Spoon filling into prepared cooled crust. Refrigerate until set, about 1 hour.
Meanwhile, in a small glass bowl, combine the remaining 1/2 cup heavy whipping cream and semisweet chocolate. Microwave on HIGH for 30-second intervals until the cream is hot and the chocolate is melted. Stir until blended, then allow to cool until only slightly warm. Spread the chocolate topping over the chilled peanut butter filling and top with dry roasted peanuts, if desired. Refrigerate until firm, about 30 minutes. Uneaten portions should be stored in the refrigerator.

Apple Crumb Muffins

Topping:
1/2 c. butter
1/4 c. sugar
1/4 c. plus 2 tbsp packed light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1 c. flour
1/2 c. chopped English walnuts


Muffins:
1 1/2 c. firmly packed brown sugar
1/3 c. vegetable oil
1/3 c. unsweetened applesauce
1  large egg
1 1/2 tsp  vanilla
2 1/2 c.  flour
1/2 tsp  baking soda
1 1/2 tsp baking powder
1/4 tsp  salt
3/4 tsp  ground nutmeg
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1 c. buttermilk
1 1/4 c.  chopped English walnuts
2 1/2 c. apple, chopped into 3/4-inch pieces

All you do:
For topping: In a small saucepan, melt butter over medium heat. Remove pan from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir with a rubber scraper, pressing when necessary, until smooth.
Add flour and mix until well-blended and pasty.
Fold in chopped walnuts; set aside.

For muffins: Preheat oven to 350 degrees.
In a large bowl, whisk together brown sugar, oil, applesauce, egg and vanilla until smooth.
In a separate bowl, sift together flour, soda, baking powder, salt, nutmeg, cinnamon, cloves and ginger. Stir oil mixture into flour mixture alternately with buttermilk. Stir in walnuts. Fold in apples, mixing until just combined.
Spoon into greased muffin cups, filling to almost full. Break up the topping mixture with your fingers into medium–sized pieces. Sprinkle the topping pieces over the muffin batter evenly.
Bake 25 to 30 minutes or until golden brown and tops spring back.

Pumpkin Roll

CAKE

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

FILLING

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Apple Strudel Crisp

Courtesy of Stephanie Wright:

5-6 Apples
1 cup sugar
2 Tbsp cinnamon

Topping:
2 cups flour
2 cups sugar
1 cup melted butter

Mix the cut apples with the sugar and cinnamon and line on the bottom of the pan.
Mix the topping together until crumbly. Top the apple layer and bake at 350 for 1 hour.

Fettuccine Alfredo

1 small box fettuccine noodles or tortellini, cooked & drained

2 c whipping cream

2 T butter

1/2 t pepper

pinch of nutmeg

1/2 c Parmesan cheese

2 t parsley flakes

1/2 T garlic powder or 1 T minced garlic

Combine whipping cream and butter.    Add seasonings and cook on med heat until thickens.  Stir frequently. Once sauce begins to thicken, add parmesan cheese a little at a time, stirring to whisk until completely blended. Serve over noodles.