BuTTeR CrEaM SyRuP

1/2 Cup Butter
1 Cup Sugar
1/2-3/4 can evaporated milk (can be substituted with buttermilk for a different, yet yummy taste)

1 teaspoon vanilla

1...Melt the butter in a small sauce pan over medium heat. Add the sugar slowly and stirring until it is creamy and thick.


2....Add the milk a little at a time while stirring. Add the vanilla and let it simmer for about 5-10 minutes while it thickens further

PeAnUt BuTTeR M&M MaRsHMaLLoW CooKiEs

1/2 c. butter flavored Crisco, soft

1/2 c. granulated sugar

1/2 c. brown sugar

1/2 c. peanut butter

1 egg

1 tsp. vanilla

2 tbsp.milk

1 3/4 c. flour

1/2 tsp. salt

1 tsp. baking soda

1 c. Peanut Butter M&M's

3/4 c. mini marshmallows

Preheat oven to 350.  

1.  In a medium bowl combine flour, salt, and baking soda and set aside. 

2.  In the bowl of a stand mixer, beat Crisco until smooth.  Beat in peanut butter, then sugars.  

3.  Add egg, vanilla, and milk and beat until smooth.  Slowly add dry ingredients to wet ingredients.  

4.  Lastly, gently stir in Peanut Butter M&M's and marshmallows.  

5.  Place rounded tablespoons of cookie dough onto baking sheets lined with parchment paper.  Bake for 8-9 minutes.  Let cool for a few minutes before moving to a cooling rack. 

~ You might get some ooZiNg mArShMaLLoWs but just let them cool.....they'll still taste terrific......just look a little messy!! :)   

CaRmeLiTaS

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**To make a 9x13" version, simply double the amounts.
 

cHoCoLaTe CoVeReD cHeRRiEs

Source: Taste of Home

•1 cup butter, melted
•1 can (14 ounces) sweetened condensed milk
•3 pounds confectioners' sugar
•54 maraschino cherries (about two 10-ounce jars), patted dry
•1 pound milk chocolate candy coating, melted

Directions
• In a large bowl, combine butter and milk. Gradually beat in confectioners’ sugar until a smooth dough is formed. Divide in half; cover with plastic wrap.
• Shape remaining portion of dough into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and gently reshape into a ball. Dip into milk chocolate coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container. Yield: 9 dozen.


Nutritional Facts: 1 piece equals 129 calories, 4 g fat (3 g saturated fat), 6 mg cholesterol, 17 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

CooKiE DoUgH TrUffLeS

Source: Pam Price

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
1 can (14 ounces) sweetened condensed milk
1/2-1 cup miniature semisweet chocolate chips
1 cup finely chopped pecans (optional)
1 1/2 pounds dark chocolate candy coating....or 1 1/2 bags milk chocolate chips

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add miniature semisweet chocolate chips and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill for 2 hours. Melt chocolate chips, using 2 forks dip cookie balls into chocolate. Place on waxed paper and chill to set. Store in fridge for at least 1 hour.

DoUgHnUts (SpUdNuTs)

Source: Bethany Braithwaite

1/2 cup shortening
1 egg beaten
6 cups flour
1 1/2 cup milk
1/3 cup mashed potatoes
2 Tablespoons yeast
4 Tablespoons sugar
1 teaspoon salt

Cut shortening into 5 cups flour. Dissolve yeast in 1/2 cup warm water. Add potato, sugar, salt, egg, milk, and yeast to flour. Mix well. Knead dough using rest of flour till smooth. Rest 10 minutes. Roll to 1/2 “ Cut on flour surface. Let rise 45 minutes. Fry in hot vegetable oil.

Glaze: 1lb (about 4 cups) sugar; 1/2 cup boiling water; 1 teaspoon vanilla

CaRaMeL AppLe cHeeSeCaKe BaRs

CrUsT:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened


cHeeSeCaKe FillInG:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

AppLeS:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

StReUseL toPPiNg:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

CaRaMeL tOppInG:
1/2 cup caramel topping

Preheat oven to 350 degrees F.

CrUsT: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

cHeeSeCaKe FiLLiNg: In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

AppLeS: In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

StReUseL ToPPiNg: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.