1 14 ounce pkg carmels - unwrapped
2/3 cup evaporated milk
1 package german chocolate cake mix
3/4 cup butter - melted
1 cup chopped nuts
1 cup chocolate chips

Combine cake mix, butter, 1/3 cup milk and nuts and stir until it holds together. Put 1/2 batter into greased 9x13 pan.  Bake 6 minutes at 350 degrees.  While baking, melt caramels + 1/3 cup milk until smooth.  Sprinkle chocolate chips over balled layer.  Drizzle with hot caramel. Dot with remaining batter.  Bake 15 - 18 minutes at 350 degrees.  Cool in refrigerator to cut

Presented by Karen H

 

2 1/3 cups all purpose flour
2/3 cup packed light brown sugar
3/4 cup butter or margarine
1 egg slightly beaten
2 cups HERSHEY'S semi-sweet Chocolate Chips, divided
1 cup coarsley chopped nuts
1 can (14 ounces) sweetened condensed milk
1 3/4 cup (10 ounces) SKOR English Toffee Bits or suitable alternative divided

In a large bowl, stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips and nuts.  Reserve 1 1/2 cups mixture.  Press remaining crumb mixture onto bottom of greased 13 x 9 x 2 inch baking pan.  Bake at 350 degrees for 10 minutes.  Pour condensed milk evenly over hot crust; top with 1 1/2 cups toffee bits.  Sprinkle reserved crumb mixture and remaining chips over top.  Bake for 25 - 30 minutes or until golden brown.  Sprinkle with remaining toffee bits.  Cool completely in pan on wire rack. Cut into bars.  YIELD 48 bars

Presented by Karen H

 

2-1/2 cups crushed butter-flavored crackers
(I use "Club" crackers)
1/2 cup + 1 T, margarine, melted
1/2 gallon vanilla ice cream, softened
2 pkgs (3.4 oz.) instant coconut cream pudding
1/2 cup cold milk
1 carton (8 oz.) Cool Whip
1/3 cup flaked coconut, toasted in oven

In a bowl, combine cracker crumbs & butter, mix.
Press into un-greased 13 x 9 x 2" pan or dish

In a bowl, mix ice cream, milk & pudding mixes with blender. Spread over the crust; top with whipped topping and coconut. Cover and freeze for up to 2 months. Note: The original recipe said to "thaw 15 minutes before serving" That is NOT enough time. I take mine out of the freezer and place in the refg. 2 hours prior to eating. Check it at 1-1/2 hours and if it's not thawed, place on the counter for a while.

Presented by Lorraine G.

 

 

1 Large coffee mug or soup cup

4 Tbsp. cake flour NOTE: 3T=2 tsp bread flour & 1 tsp corn starch to equate to cake flour.

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small dash of vanilla

3 Tbsp. choc. chips (optional)

3 Tbsp. chopped nuts (optional)

 

Add dry ingredients to mug, mix well with a fork

Add beaten egg, milk, oil and vanilla, mix well

Add chips or nuts

Put mug in microwave and cook for  2 1/2 to 3 min.

Cake will rise over top of mug--do not be alarmed

Allow to cool. 

Frosting may be added or cool whip or ice cream.

 

Other ideas would be to add fresh fruit like peaches, strawberries, etc and eliminate the cocoa.  You could use cinnamon, cherries or pineapple also – the possibilities are endless!

Presented by Brenda & Joyce's Mom, Josie H.

 

3 cans of fruit pie filling (take your pick which fruit)
2 cups Bisquick baking mix
2/3 cup milk or water
2 tablespoons sugar
1 egg
1 teaspoon cinamon
1 Dutch Oven

Line Dutch Oven with aluminum foil; dig fire pit and get 20 charcoal briquettes (Girl Scout method), or build a rip roaring over-sized fire and get the coals nice and hot (Boy Scout method). Pour the fruit filling into the dutch oven.  Mix all the other ingredients into a smooth batter and pour over fruit filling.  Place lid on Dutch oven.  Place oven onto half of the briquettes and put the other half of the briquettes on the top of the Oven lid.  Cook in pit until inserted toothpick comes out clean.  This time depends largely on who built the fire.  Remove from fire and let cool a bit (again cooling time is determined by who built the fire).  Serve by itself, with whip cream, or ice cream.  Makes 10 - 15 servings.

Presented by the Haerichs & Martins

1 carton (8 ounces) frozen whipped topping, thawed
1/2 of a 3-ounce package of raspberry gelatin
1 can (20 ounces) pineapple tidbits, drained
1 can (16 ounces) fruit cocktail, drained
2 large apples, diced
2 large firm bananas, sliced

In a large bowl, combine whipped topping and gelatin. Stir in fruit. Chill until ready to serve. Yield: 12-16 servings.

Presented by Lorraine G.

 

1 c. sugar
1 c. 7-Up
3 T. corn startch
1 box strawberry jello
1 pint fresh strawberries
1 baked pie shell
Put sugar, 7-Up, and corn startch in a sauce pan and bring to a boil.  Cook until clear and starts to thicken.  Remove from heat and add jello and stir until dissolved.  Set aside and let cool.  Clean strawberries and arrange in pie shell.  Pour filling over strawberries and chill in the refrigerator.  Can be topped with Cool Whip.  ENJOY!! 

Presented by Cheryl V.

 

1 stick margarine
2 cups sugar
1/2 cup milk
2 teas cocoa
3/4 cups peanut butter
3 cups uncooked quick oats

Melt butter; mix cocoa, sugar, and milk to melted butter.  Boil one minute and add oats, peanut butter and vanilla.  Drop onto waxed paper.

Presented by Jim & Janet D.

 

1 (16 ounce)  jar chocolate syrup
3/4 cup peanut butter  (smooth or chunky)
19 ice cream sandwiches
1 (12 ounce) frozen whipped topping, thawed
1 cup salted peanuts

Pour syrup into a microwaveable bowl, warm, do not boil syrup.  Add peanut butter to syrup, stir until smooth. Cool to room temperature.    Line a 9X13 dish with ice cream sandwiches.  Spread 1/2 of the chocolate mixture over the ice cream sandwiches.  Spread 1/2 of the whipped topping over the chocolate mixture.  Top with 1/2 of the peanuts.  Repeat layers.  Freeze 1 hour or until firm.  Wrap when frozen for longer storage.  May use Caramel ice cream topping instead of chocolate for a different taste. 

Presented by Lynn J.

Crust:
Crumble 1 package Oreo cookies and spread on bottom of 9x13-9nch pan.

Cream Mixture:
Cream together:  1-8oz  pkg cream cheese (softened); 1 cup powdered sugar; ½ cup softened butter (optional).   Set aside.

Pudding Mixture:
1 large package instant vanilla pudding (prepare as directed).  Add 1 tsp vanilla to pudding. Mix cream and pudding mixture together and add one carton of Cool Whip. Spread on top of cookie mixture and top with remaining cookie crumbs. Refrigerate.

Presented by Jim & Janet D.

 

1 box lemon cake mix (prefer Betty Crocker)
2 eggs
2 cups whipped topping

Mix ingredients in order given.  Mix well. Refrigerate dough for at least 2 hours (longer is better).  Remove and drop by teaspoonful into sifted powder sugar.  Roll until covered.  Bake on slightly greased cookie sheet for 10 minutes at 350 degrees.  Do not overbake

Presented by Karen H

1/3 cup Country Time Lemonade drink mix
1/2 cup water
1/4 pint vanilla ice cream (slightly softened)
1 8oz tub Cool Whip (thawed)
1 Graham Cracker Pie Crust

Stir drink mix and water until dissolved.  Beat lemonade mix and ice cream in a large bowl with an electric mixer on low speed.  Gently stir in whipped topping until smooth. Pour into pie crust and freeze at least 4 hours.  Cut and serve.

Presented by Joyce H

 

INGREDIENTS
• 1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
• 1/4 cup Domino® or C&H® Granulated Sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup JIF® Creamy Peanut Butter
• 1/2 cup Domino® or C&H® Confectioners Powdered Sugar
• 1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled

DIRECTIONS
Heat oven to 375° F.
In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.
On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture.
Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

TIPS
1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1

Presented by Nancy K

1 c. sugar
1 c. white syrup
Mix well and microwave in a large bowl for 2 minutes.  Stir in 1 c. peanut butter ( I like extra chuncky) and 1 t. vanilla.  Fold in enough rice krispies to be coated well.  Press in to a greased jelly roll pan. Melt 6 oz. each of butterscotch chips and milk chocolate chips in microwave at 1 minute intervals until completely melted and blend.  Frost the rice krispies and let cool.  Cut into squares and enjoy.

Presented by Cheryl V.

 

3 large apples
2 tablespoons butter
2 tablespoons brown sugar
3/4 teaspoon cinnamon

Peel, core, and slice apples.  Milt butter stir in sugar and cinnamon in large skillet.  Add apples, tossing to coat.  Cover and cook on low heat 10-15 minutes, stirring occasionally.

Presented by Jim & Janet D.

 

18-1/2 oz pkg. chocolate cake mix
3.9 oz. pkg. instant chocolate pudding mix
16 oz. container of sour cream
1 cup water
1/2 cup oil
4 eggs, beaten
6 oz. pkg. semi-sweet chocolate chips
(optional) frozen whipped topping, thawed

combine all ingredients except whipped topping and mix well.  Pour into a greased slow cooker. Cover and cook on low setting for 6 - 8 hours.  Serve warm, topped with whipped topping if desired. Makes 8-10 servings.

Presented by Brenda M

 

2 eggs yolks beaten
1-1/4 cups sugar
1-1/2 cups water                                                 
1/3 cup flour
½ cup cider vinegar                                            
½ teaspoon lemon extract
1 tablespoon melted butter or margarine       
1 9-inch pie shell, baked and cooled

In a saucepan, combine egg yolks, water, vinegar and butter.  Mix sugar and flour together; stir into egg mixture mixing until lumps are gone.  Cook over low heat, stirring constantly until the mixture comes to a boil and thickens.  Stir in lemon extract; let cool.  Pour into prepared pie shell. Chill until ready to serve.

Presented by Jim & Janet D.

1 package pudding included yellow cake mix
¾ cup firmly packed brown sugar
¾ cup margarine OR butter melted
2 eggs
2 cups chopped dates
2 cups chopped walnuts or pecans

Heat oven to 350 degree F. Generously grease 3 by 9 inch pan. In large bowl combine cake mix and brown sugar; blend well. Add margarine and eggs, beat 2 minutes at medium speed. In medium bowl combine dates and nuts, mix well. Stir date mixture into cake batter, blend well. Batter will be stiff. Spread evenly in greased pan. Bake at 350 degrees for 35 to 45 minutes until edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in tightly covered container, makes 24 bars.

Presented by Karen H