Caramel Brownies

I got this recipe from Jesicca.

For a fast yummy treat, make a box of Betty Crocker brownies, instead of baking in a 9x13 inch baking dish, pour mix in a greased mini muffin pan. After baking press top of brownies in with the back of an ice cream scoop. Make caramel, using my microwave caramel recipe. Pour a small amount of caramel in each of the brownies and let cool. You can top with blueberries, raspberries, etc.

Caramel

This is the best and it's so easy! I got this recipe from Cynthia, who I play Bunco with. I love caramel so I really could eat the whole pan by myself.

1/2 C sugar
1/2 C brown sugar
1/2 C light corn syrup
1/2 C butter
1/2 C sweetened condensed milk

Ingredients need to be at room temperature. Combine all ingredients in a microwaveable bowl and cook on high for 2 minutes, stir, cook on high 2 minutes, stir, cook on high 2 more minutes, stir and pour into a greased 8x8 or 9x9 inch pan. Let cool.

I cut these into small pieces and wrapped them in wax paper and gave them out for Christmas treats.

Dutch Oven Peach Cobbler

1 yellow cake mix
3 eggs
1 qt peaches
brown sugar

Mix cake mix per instructions using juice from peaches for water. Put peaches in bottom of dutch oven. Sprinkle brown sugar over peaches and pour cake mix on top. Cook for about 1/2 hour.

Marshmallow Cookie Bars

1 18-oz. pkg. Pillsbury refrigerated sugar cookie dough
4 C mini marshmallows
3/4 C candy-coated chocolate pieces
1/4 C hot fudge ice cream topping, warmed

Heat oven to 350 degrees. Press cookie dough in bottom of ungreased 13x9 inch pan. Bake for 10-12 minutes or until golden brown. Remove pan from oven and sprinkle even with marshmallows. Return to oven and bake an additional 1-2 minutes or until puffy. Remove pan and sprinkle with chocolate pieces and drizzle with warm ice cream topping. Cool 1 hour and cut into bars.

Indoor S'mores

8 C Golden Grahams cereal
6 C mini marshmallows
1 1/2 C milk chocolate chips
1/4 C light corn syrup
5 Tbsp. margarine
1 Tsp. vanilla

Measure cereal into large bowl. Butter 13x9 inch pan. Microwave five cups marshmallows, chocolate chips, corn syrup and margarine uncovered in a large microwavable bowl for 2-3 1/2 minutes, stirring after every minute, until melted and smooth. Stir in vanilla. Pour over cereal in bowl, quickly toss until completely coated. Stir in one cup marshmallows. Press mixture in pan, using buttered back of spoon. Refrigerate for at least 15 minutes. Cut into bars.

Sugar Cookies

This recipe is from my mom. It's my favorite sugar cookie recipe ever!

1 C butter
2 C sugar
1 C sour cream
2 eggs
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
5 C flour

Cream butter & sugar add sour cream, eggs, & vanilla. In a separate bowl mix baking soda, baking powder, salt & flour. Mix everything together and put in freezer for 1 hour. Dough will still be sticky. Roll out and cut. Bake on an ungreased cookie sheet at 350 degrees for 8 minutes. Don't let them go brown. Frost

Fruit Pizza

1 8-oz Pillsbury sugar cookie dough
1 8-oz pkg softened cream cheese
2 oz. softened Cool Whip
Powdered Sugar (From Jen, I liked her frosting better)

Fresh Strawberries
Fresh Kiwi
Fresh Raspberries
Fresh Bananas
Pineapple

Spread cookie dough on a cookie sheet. Cook on 325 degrees and bake for 18 minutes. Let cool. Blend together cream cheese & cool whip until light and fluffy then spread over cookie dough. Cut fruit into slices and place on top. You can use any fruit, I listed what I like to use.

Chicken Enchiladas

I originally used my moms recipe, but have experimented to come up with my own so this is a combination of both.

3-4 chicken breasts (I boil and then cut into small pieces) (I also sometimes used canned chicken if I'm short on time)
2 small Cans Cream of Chicken Soup
1 8-oz pkg of cream cheese
1 C sour cream
1 small can of green enchilada sauce
cheddar cheese
mozzarella cheese
flour tortillas (preferably the kind you have to brown on the stove)

Cook and cut up the chicken. Mix soup and sour cream in saucepan over low heat. Soften cream cheese & mix in about 1/2 the can of enchilada sauce then add chicken to mixture, I also add in probably a cup of cheddar cheese and a cup of mozzarella cheese to this mixture. Spread a small amount of the soup/sour cream mixture in the bottom of a 13x9 pan and set a small portion aside to pour over top as well. Put mixture in a flour tortilla. Roll up and put in pan. Pour the rest of the enchilada sauce over the top (I don't do this) Spread leftover mixture/soup mixture over the top of the tortillas then sprinkle more mozzarella cheese and cheddar cheese. I use a glass baking dish and top with tin foil. Bake at 350 degrees for 30 minutes.

Turtle Bars

I saw this on Studio 5 and they looked so good I had to try them.

1 roll refrigerated sugar cookie dough
2 C semisweet Choc Chips (I used milk chocolate)
2 C Pecans, chopped (I don't cook with nuts so I left these out)
2 C Almonds, slivered (I also left these out)
1/2 C Butter
1/2 C Brown Sugar
1 jar Caramel ice cream topping
1 C graham cracker crumbs (I buy the already crushed graham crackers)

Preheat oven to 350 degrees. Press cookie dough evenly in bottom of ungreased 9x13 inch pan. Sprinkle 1 C of the chocolate chips, 1 C Pecans, 1 C almonds over the dough, lightly press into dough. Set aside. In a medium size sauce-pan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling stirring constantly. Pour over crust in pan, spread evenly. Sprinkle with remaining chocolate chips and pecans. Bake for 25-30 minutes or until edges are a deep golden brown and pecans are lightly toasted. Cool on a cooling rack for 30 minutes, loosen sides from pan but cool completely, about 3 hours, before cutting.

Fruit Dip

This is from my mom

1 8-oz container plain cream cheese (I like to use strawberry)
1 7-oz container marshmallow creme

Mix together and serve with fruit. I like to eat it with strawberries, watermelon, cantaloupe, and pineapple but it's good with any fruit.