7-Layer bars (Magic Bars)

1 1/2 cups graham cracker crumbs
1/2 c (1 stick) butter or margarine, melted
1 (14 oz) can Sweetened Condensed Milk
1 C (6 oz) butterscotch-flavored chips
1 c (6 oz) semi-sweet chocolate chips
1 1/3 c flaked coconut
1 cup chopped nuts

Preheat oven to 350 (325 for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 pan

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store leftovers covered at room temperature.

**It works well to line entire pan with a sheet of aluminum foil first. Coat foil lightly with cooking spray. When bars have cooled, lift up edges of foil to remove from pan and then cut into squares.

Texas Sheet Cake

My mom always made this for Court of Honors, big get-togethers, etc.

Combine in large bowl: 2 c flour
2 c sugar
1/2 tsp salt
1 tsp soda

Bring to boil: 2 sticks margarine/butter
1 c water
4 tbsp cocoa

Add boiled mixture to flour mixture. Add 1/2 cup sour cream and 2 eggs.

Mix well, pour into greased cookie sheet (large, with 1" sides). Bake at 350 for 20-25 minutes.

ICING
Bring to boil: 1 stick margarine/butter
6 tbsp milk
4 tbsp cocoa
Add 1 box powdered sugar (16 oz). Mix well, add 1 tsp vanilla and chopped nuts(opt). Ice while cake is hot.

Pina Colada Cake

My mother-in-law first made me this cake and I loved how light it is. Very easy to make and a nice summery dessert.

Prep Time:10 min Start to Finish:30 min makes:16 servings

1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut

1. Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Nutritional Information
1 Serving: Calories 140 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Whipped Cream Cheese Frosting

This was the icing that I made many of you take a taste of today. I hate powdered sugar and super sweet frostings, so this might be my new favorite alternative. Also, it worked great with the low fat cream cheese. Enjoy!

INGREDIENTS

* 1 (8 ounce) package cream cheese
* 1 cup white sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Graham Krispies

As you can see, I have a lot of favorite treats. This one is quick and easy and it makes a great FHE refreshments.

18 graham crackers broken in half
1 c. nuts (optional)

line a cookie sheet with foil and put graham crackers and nuts on it.

Melt:
1 c. butter
Add:
1 c. brown sugar

Boil for two minutes. Pour over crackers. Put in oven at 375* for 10 minutes.

Oven Caramel Corn

3 3/4 qts (15 c.) popped corn (take out the unpopped kernels)
1 c. brown sugar (packed)
1/2 c. margarine
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Heat oven to 200* Heat sugar, butter, corn syru, and salt, stirring occasionally until bubbly around the edges. Cook over medium heat for 5 minutes more. Remove from heat, stir in soda until foamy. Pour over popped corn. Add nuts if desired. Put on 2 cookie sheets. Bake one hour, stirring every 15 minutes.

Peanut Brittle

1 c. light corn syrup
1/2 c. water
2 c. sugar
2 c. raw peanuts
1/2 Tbsp. butter
1 1/2 tsp. salt
2 tsp. vanilla
2 tsp. soda

Cook syrup, sugar, and water to soft ball stage. Add peanuts to cooking mixture. Continue to stir constantly until syrup turns light golden color (hard crack) turn off the heat. Add the rest of the ingredients. Pour onto greased cookie sheet. Do not spread. It is fun to hit it with a table knife handle and watch it crack!

Peanut Butter Cups

I am just doing all of my posts now since we will be out of town, starting in early December.

1/2 lb. graham crackers, crumbled (1 1/2 pkg)
4 c. powdered sugar
1/2 lb. margarine, melted
2 c. peanut butter
2 c. chocolate chips

Mix melted margarine, cracker crumbs, powdered sugar, and peanut butter together until smooth. Mixture will be quite stiff. Press into 10x15 pan evenly. Sprinkle chocolate chips over mixture and place in 250* oven for a few minutes to melt chips. With a knife, spread melted chips over peanut butter mix until frosted. Chill slightly and cut into squares.

Cream Caramels

Okay, so I am a little behind! We have been traveling and just crazy, so here's my favorite candy recipe. I absolutely LOVE these, but they aren't that great for you, so I only make them about once a year.

2 c. sugar
1 c. light corn syrup
1/2 tsp. salt
1 c. whipping cream

Bring slowly to a boil and boil for 10 minutes.

Gradually stir in:

1 more cup of cream.

Boil for 5 minutes and add a Tbsp at a time to keep it boiling:

1 c. butter/margarine

Stir frequently as mixture begins to thicken and darken. Cook to 254* (a little dropped into cold water forms a hard ball.) Pour into buttered 7-inch square pan with 1 cup broken nuts scattered over the bottom. When cooled, cut into squares.

Buckeye Balls

Here is the recipe I have used it turned out good, if anyone has a better one I would love to try it. Or if anyone knows an easier way of dipping??

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp vanilla
2 cups semisweet chocolate chips
1 TBS shortening

Comine the melted butter, sugar, peanut butter, and the vanilla together, mix well. Refrigerate for 1hour or until firm. Roll into 1 inch balls and place on waxed paper.

In the half of double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered are so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm, enjoy.

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Chocolate Peanut Butter Oat Bars

Crust:
2/3 c melted butter
1/4 c Peanut butter
1 c brown Sugar
1/4 c light corn syrup
1/4 t vanilla
4 c quick oats

Topping:
1c milk chocolate chips
1/2 c butterscotch chips
1/3c peanut butter

Melt topping in saucepan and pour over crust.

Beat together butter, peanut butter, sugar, corn syrup, and vanilla. Mix in oats. Press crust into greased 13x9 pan. Bake @ 400* for 12-14 minutes (until edges are brown) let cool for 5 minutes pour topping over crust. Chill bars in fridge for 2-3 hours. Enjoy!

**this is a really fun one for kids to help with