Canned Milk Candy

2 cups sugar
1/2 pound margarine
1 can evaporated milk
4 cups sugar
1/2 TBS vanilla
2 cups chopped walnuts

Caramelize 2 cups sugar.

Add margarine and melt quickly. (Slice cubes to melt faster.)

As soon as margarine is melted and stirred in, slowly add canned milk. Stir completely.

Stir in 4 cups sugar. Make sure sugar is dissolved completely or candy will crystalize.

Cook to soft ball stage. (240 degrees)

Remove thermometer and let sit for 30 minutes. Don't disturb the candy while it cools.

After 30 minutes beat candy until it loses it's sheen. Incorporate as much air as possible.

When candy is no longer shiny, add vanilla and nuts. Mix and put into a buttered 9 x 13 pan.  

Banana Bread Cookies

1 very ripe banana
3/4 white sugar (brown sugar if you have it)
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla
1 1/4 cups of whole wheat flour
2 cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
3/4 cup milk chocolate chips
3/4 pecan pieces

Preheat the oven to 350 degrees.

Combine the banana, sugar, butter, egg, and vanilla in a large bowl; beat with a mixer at medium speed until mixed thoroughly.

Mix the salt, baking soda, flour and oats together. Add the oat mixture, chocolate chips, and pecan pieces to the banana mixture and mix well with a spoon.

Drop cookie dough on the baking sheet covered with a silpat mat 2 inches apart. Bake for 15-18 minutes or until golden brown. Cool on racks then serve. 

Peach Crunch Cake

1 large can sliced peaches in heavy syrup

(or 2 small cans)

1 box yellow cake mix

1 cube butter

brown sugar

chopped nuts

*Dump peaches into 9 x 13 pan, juice and all. Cut peaches into bite-sized pieces. Cover with cake mix. Cut butter into small pieces and place on top of cake mix. Add a layer of brown sugar. Sprinkle with nuts. Bake at 350 degrees for about 40 minutes.

Chocolate Chip Shortbread

3/4 pound butter, softened (I used margarine and they turned out just fine.)

1 cup sugar, plus extra for sprinkling (I didn't sprinkle because the recipe never says to.)

1 tsp vanilla

3 1/2 cups flour

3/4 tsp salt

12 oz bag mini chocolate chips (I thought this was a lot of chocolate and would probably use less next time.)

Pre-heat oven to 350

In a bowl combine butter and sugar and mix until combined and creamy. Mix in vanilla. In a separate bowl combine flour and salt. Add to butter mixture. Mix on low speed until the mixture begins to come together. (I was using a hand mixer and actually had to do this last part with my hands because it wasn't sticking together.) Add the chocolate chips until just mixed in. Roll into a log about 2 inches in diameter. Wrap in parchment paper and refrigerate until firm.

Cut the log into 1/4 inch cookies and place on a parchment covered baking sheet. (I didn't use parchment and they didn't stick at all. Also, they don't expand at all so you can get quite a few on each baking sheet.) Bake for 11-13 minutes, until edges begin to brown. Cool to room temperature. (Seriously, don't try and eat them hot. They're soft and totally un-shortbread-like.)

Lemon Squares

Prep Time: 15 minutes plus baking time

Preheat To: 350º F

Serving: 9 3" squares or 18 smaller bars

Ingredients:

1 cup quick oats, uncooked

1 cup flour

1/2 cup flaked coconut

1/2 cup coarsely chopped walnuts

1/2 cup firmly-packed light brown sugar

1 tsp baking powder

1/2 cup butter, melted

1 can sweetened condensed milk

1/2 cup lemon juice

Preparation:

1. Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat ½ of crumb mixture evenly on bottom of 9x9" parchment paper-lined baking pan. Reserve other half.

2. In medium bowl, combine Eagle Brand and lemon juice. Pour Eagle Brand mixture onto crumb layer. Sprinkle remaining crumb mixture on top.

3. Bake in preheated 350°F oven 25 to 30 minutes. Cool thoroughly and cut into squares.

Fruity Goo Bread

1 package of ready-made cinnamon rolls with icing (8 or 9 rolls)
20 oz can of fruit pie filling (cherry is really good)
1/4 cup butter softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans (optional)

Place the cinnamon rolls in a greased 9 x 13 pan. Spread the pie filling evenly over and between the rolls. Mix together butter, flour, brown sugar and pecans and sprinkle on top. Bake at 350 degrees for 45 - 50 minutes and top with cinnamon roll icing while still warm.

Fancy Bundt Cake

1 pkg yellow cake mix
1 pkg instant vanilla pudding
¾ cup vegetable oil
1 tsp vanilla
¾ cup water
1 tsp butter flavoring
4 eggs
¼ cup butter
1/3 cup chopped walnuts (optional)
¼ cup sugar
2 tsp cinnamon
Glaze:
2 cups powdered sugar
4 tbl milk
1 tsp vanilla
1 tsp butter flavoring


Combine cake mix, pudding, oil, vanilla, water and butter flavoring. Add eggs one at a time, beating after each egg. Beat for an additional 6 minutes. (very important!)
Grease bundt pan with ¼ cup butter. Sprinkle nuts in the bottom of the pan. Mix cinnamon and sugar and layer in the pan with cake batter.

Bake at 350 for 40-60 minutes or until an inserted toothpick comes out clean. Turn onto a plate and glaze while still warm.

Low fat lemonade cheesecake

8 oz block fat free cream cheese
¼ cup fat free milk
1 tsp Crystal Light lemonade mix
8 oz tub fat free whipped cream

Whip cream cheese until creamy. Add milk and Crystal Light and blend until smooth. Fold in whipped cream and refrigerate or freeze. Can also be served in a graham cracker pie crust.

Pretzel Jell-O Cake

Crust:
2 c. crushed pretzels (sticks)
3/4 c. melted butter
3 tbsp. sugar
Mix together - press into 9 x 13 inch pan or dish. Bake at 400° for 8 minutes. Let cool completely.
Next layer:
1 (8 oz.) pkg. softened cream cheese
1 small Cool Whip
1 c. sugar
Beat together cream cheese and sugar. Then beat in Cool Whip. Spread over pretzel crust.
2 cups boiling water and 1 cup cold water
20 oz. frozen or fresh strawberries
1 lg. pkg. strawberry Jello
Mix together Jell-O with 2 cups boiling water until dissolved. Add strawberries and cold water (I add the strawberries when they are still a little frozen, this helps the Jell-O set faster) let set in refrigerator for 10 minutes. Then add Jell-O over the top. Chill until set, best if you let sit over night before serving. This could also easily be done with Raspberry Jell-O and raspberries.

**A couple of things I have learned from trial and error on this recipe are.
1. Make sure your crust is completely cooled and even a little chilled before adding your cream cheese layer. Because if you don't it's almost impossible to spread with out picking up the pretzels too!
2. Make a good barrier with the cream cheese layer, make sure not to leave any holes where the Jell-O could leak through. It will make your pretzels soggy.

Snicker Salad

6 regular size Snickers candy bars (frozen)
16 oz whipped cream (thawed)
5-6 Granny Smith apples

Chop apples and Snickers into bite-sized pieces. Add whipped cream and mix until covered. Refrigerate until serving.

Banana Breeze Pie

1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 8 oz block of cream cheese
1 ripe banana
1 graham cracker crust

Slice banana and mix with lemon juice to prevent browning. Set aside. Combine sweetened condensed milk, cream cheese and vanilla. Mix well. Add in lemon juice/banana mixture and stir. Pour into pie crust and chill until serving.

Mandarin Orange Cake

1 box yellow cake mix
1 can (11 ounces) mandarin oranges with juice
1/2 c. oil
3 eggs

Combine and pour into a greased 9 x 13 pan. Bake for 24 minutes at 350. Cool completely and frost with:

1 large container Cool Whip
1 large package vanilla pudding
1 large can crushed pineapple with juice



##The frosting on this cake is amazing! So fluffy and delicious!##

Pumpkin Poke Cake

1 box yellow cake mix
14 oz can pumpkin puree plus 1 cup (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz can sweetened condensed milk
8 oz tub cool whip
1/2 bag Heath Bits
Caramel Sundae sauce

1. Mix together the cake mix (do not add eggs, oil, or  water), pumpkin puree, and pumpkin pie spice until a batter forms.

2. Pour into greased 9 x 13 baking dish. Bake at 350 for 35 - 45 minutes or until a toothpick comes out clean.

3. Let cool completely. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

4. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate overnight (or until the milk has soaked into the cake).

5. Spread the cool whip over the top of the cake. Sprinkle on Heath Bits and drizzle caramel over the top. Refrigerate 3-4 hours or overnight.


##Really good. The topping tastes like a Snickers##

Vanilla Pecan Pie

1 refrigerated pie crust (or from scratch)
1 package (8 oz) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 tsp vanilla, divided
1/2 cup light corn syrup
3 TBS butter, melted
2 cups pecan pieces, toasted

Preheat oven to 350.

Prepare crust as directed o n package for one crust pie using 9-inch deep dish pie plate.

Beat cream cheese, 1 of the eggs, 1/4 cup sugar, and 2 tsp vanilla with an electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust and bake for 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar in a large bowl with wire whisk until smooth. Add corn syrup, butter, 2 tsp vanilla and salt. Stir until well blended.

Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in the center. Cool completely on wire rack.

##Super yummy pecan pie flavor without the gelatinous sugar layer.##

Coconut Pecan Pralines

2 1/2 cup Sugar
1/2 cup Evaporated Milk
1/2 cup Corn Syrup
1/2 cup Butter

1 tsp Vanilla
2 1/2 cup Chopped Pecans
2 1/2 cup Coconut


*Combine vanilla, pecans, and coconut and set aside. Bring sugar, milk, corn syrup, and butter to a rolling boil. Stir for 3 minutes. Add to coconut/pecan mixture and stir for 4 minutes. Drop by spoonfuls onto wax paper and let cool completely.


##These are delicious. They are fast and easy, and they taste like German Chocolate Cake frosting. They would also be good with a chocolate drizzle.##