Hello Dolly Bars

Hello Dolly bars are also known as seven layer bars.
Prep Time: :
Cook Time: :25
Ingredients:
1/2 cup unsalted butter
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped walnuts or pecans
1 can (15 ounces) sweetened condensed milk
Preparation:
Melt the butter; mix in graham cracker crumbs. Pat crumb mixture in a 9-x13-inch baking pan. Sprinkle the remaining ingredients over the crumbs in order given, in layers. Drizzle the sweetened condensed milk over all. Do NOT stir. Bake at 350° for about 25 minutes. Cool and cut into bars.

Molasses Cookies

Molasses Cookies:

4 & 1/2 cups of flour
4 teaspoons of ground ginger
2 teaspoons of baking soda
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 & 1/2 cups shortening (0r substitute with Smart Balance spread).
2 cups sugar
2 eggs
1/2 cup molasses

Mix all the dry together. Set aside. Mix sugar and shortening until combined. Add eggs and molasses next until combined. Now mix dry ingredients until well mixed. Form into 2 inch balls. Roll into granulated sugar. Place on a un-greased cookie sheet. Slightly smash with a fork like you would with peanut butter cookies. Bake at 350 for 11-13 minutes. Do not over bake.

*These cookies are so moist and yummy! My sister made them for me once and I was HOOKED!

Pumpkin Crunch Dessert

1 can pumpkin (1 lb, 13 oz)
1 large can evaporated milk
3/4 cup sugar
3 large eggs
1 tsp cinnamon
1 box yellow cake mix
1 cup walnuts or pecans chopped
3/4 cup butter, melted

Mix pumpkins, evaporated milk, sugar, eggs and cinnamon. Pour into a 9x13 inch pan sprayed with cooking spray. Sprinkle with cake mix. Pat on chopped nuts. Spoon melted butter over nuts. Bake at 350 degrees for 50-60 minutes. When cool carefully frost with frosting below.

Frosting:
1 (8 oz) cream cheese
3/4 cup cool whip
1 cup powered sugar

Cream together and frost.

Cookie Sheet Brownies (or two 9x13 pans)

Mix together:

4 cups sugar
2/3 to 1 cup cocoa
1 cup butter, melted

Add: 8 eggs and beat well.

Add: 3 1/2 cups flour
1/8 tsp salt
2 tsp vanilla

Pour into a large greased cookie sheet. Bake at 350 for 25 minutes.
(I do not use every drop of batter unless you have a rather large cookie sheet) I let the kids lick the spoons and the bowl..... I recently found that two 9x13 pans work better then a cookie sheet!

You can add chocolate chips or other baking chips if you would like.

Mug Cake

The most dangerous cake recipe
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2-3 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large hot chocolate mug

Add dry ingredients to a very large mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your VERY LARGE mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

I also tried this with regular cake mix. Just use the same liquid and instead of adding the flour, sugar, and cocoa~just add 10 level tablespoons of your favorite cake mix and stir. Did I mention that you need a very large mug to microwave this in! I use a mug larger then a soup mug!

*Be creative! this cake is a little spongy because of the microwave cooking it. So I suggest you add some toppings and eat with ice cream!

Toppings: add some mint baking chips or drizzle with Carmel after.

Crumble a small candy bar all over it. The possibilities are endless!

Anna Lee's Best Cheese Cake

eGraham Cracker Crust:
1 ½ cup graham cracker crumbs
3 Tbs. Powdered Sugar
1/3 cup melted butter
Mix together & press in the bottom of a 9X13 pan. (Then put into freezer while you make the cream cheese filling. It works better not to have the crumbs mix into the filling for a prettier cheese cake.)

Filling: (Mix it all in the blender)
Cream: (2) 8 oz. cream cheese (soften before using)
2/3 cup sugar
2 eggs
Juice from 1 lemon
1 ½ tsp. vanilla
*Blend all above until creamy and very smooth. Take out chilled crust and pour filling on top of the crust.
*Bake at 350 F. for 20 min.
* You will have to increase baking time if you double the recipe. Cheese cake is done when it is set.

Toffee Crunch Bars

1 pkg. white cake mix
1/3 cup packed brown sugar
2 eggs
1/2 cup butter
1/2 cup crushed skor or heath bars
2/3 cups chopped almonds

Mix on low for 2 minutes until well blended.
Spray a 9x13 pan. Bake in a 350 degree oven for 25-30 min. Until edges are golden brown.

Ultimate Chocolate Chip Cookies (from my good friend Brookie).

3/4 cup- (3/4 stick) Butter Flavor Crisco Shortening
1+1/4 CUPS firmly packed brown sugar
2 tbsp milk
1 tsp vanilla
1 egg
1+3/4 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips

*Preheat oven to 375-Combine butter Crisco, brown sugar, milk and vanilla. Beat at medium speed until well blended. Add the egg (beat in until Incorporated). Combine flour, salt and baking soda Mix into creamed mixture, and then stir in chocolate chips.Drop rounded tbsp of dough onto ungreased baking sheet for 8-10 minutes.(a small ice cream scoop works great too)ENJOY!

No Bake Chocolate/Peanut Butter Cookies

1/4 cup butter
3 cups sugar
4 T. cocoa
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal

In saucepan cook butter, sugar, cocoa and milk until butter melts. Remove from heat. Mix in peanut butter and oatmeal. Drop by spoonfuls onto waxed paper and cool.

Cookie Salad

3 oz. pkg. vanilla pudding
1 cup buttermilk
8 oz. Cool Whip
1 small can mandarin oranges drained
1 small can pineapple chunks drained
1/4-1/2 pkg. fudge striped cookies.

Mix vanilla pudding and buttermilk together until smooth. Next, stir in Cool Whip. Add mandarin oranges and pineapple chunks. Before serving break up cookies and fold into salad.

Peppermint Patties!

Here is the recipe:

1 Can Sweetened Condensed Milk

1 Tbsp Peppermint Extract

6 C. Powdered Sugar

2 bags of Melting Chocolate

Beat together the milk and extract. Add the sugar 1 cup at at time. Dough will form. Dump out on counter knead with more powered sugar until play dough type consistency forms. Make small balls and place on wax paper - flatten. Let dry for one hour flip and dry for one hour. Dip into melted chocolate and enjoy. Makes about 6 dozen or more depending on size.

Cornbread: 2 choices

Corn bread with cake mix: Makes 2 9x13 pans

1 pkg. yellow cake mix
2 cup yellow cornmeal
2 cup flour
6 Tbsp sugar
2 Tbsp baking powder
2 tsp salt
2/3 cup shortening, butter, or margarine
2 eggs
2 cups milk
*optional (add 1/3-2/3 cup maple syrup and less sugar).

Prepare cake mix according to directions. Combine dry ingredients in bowl and mix well. Cut in shortening until well blended. Beat egg and milk together. Add dry ingredients and blend slightly. Add cake batter to cornbread mixture, blend thoroughly. Pour mixture into 2 9x13 pans sprayed or greased. Bake at 375 for 20-25 min. Serve with honey butter. Honey butter is made by using equal parts honey, butter and powdered sugar. If you want it thicker add more powdered sugar.

Cornbread:
(I make fresh cornmeal in my Whisper Mill. It makes the bread so good and fresh!) Makes 1 8x8 pan.

2 eggs, beaten
1/2 cup sugar
3/4 cup milk
1/2 cup oil
1 and 1/3 cup flour
2/3 cup cornmeal
1/2 tsp salt
1 Tbsp baking powder

Beat together eggs, sugar, milk, and oil; set aside. Sift and add flour, cornmeal, salt and baking powder. Stir into egg mixture using as few strokes as possible. Bake in greased 8x8 baking pan at 400 degrees for 25 to 30 minutes or until toothpick inserted near middle comes out clean.

Buttercream Frosting

6 cups powdered sugar divided
3/4 cup butter or margarine, softened
1/4 cup shortening
6 to 8 Tbls. Milk (canned evaporated milk is best)
1 tsp. vanilla

Combine 3 cups powdered sugar, butter, shortening, 4 Tbls. milk and vanilla. Beat until smooth. Add remaining powdered sugar; beat until light and fluffy. Add milk, 1 Tbls. at a time, as needed for good spreading consistency.

Caramels

Caramels:
4 cups sugar
1/2 lb. butter (real butter...salted)
2 cups light Karo syrup
(2) 13oz. cans of evaporated milk
1/2 to 1 cup chopped nuts
(optional)I use almonds*I rarely put nuts in my caramels

Stirring constantly with a wooden spoon:On Med/High heat (or a little less)...Melt butter, syrup and sugar in a pan and bring to a boil. Add a small amount of evaporated milk in 2 min. intervals (around 15 min. per can...or a little less). After the last bit of milk is added...watch for the candy to reach around 230 degrees on the candy thermometer (I just guess). When it does, candy is done. Remove immediately from heat. Stir in nuts if desired. Pour candy into a buttered 9x13 pan. Cool uncovered in fridge for several hours. Cut caramels into small pieces and wrap individually in waxed paper. Keep in the fridge in a zip-lock until use. (They can sit out of the fridge just fine when you are ready to give them away.)These are yummy caramels. I love to make them during the holidays.

Sticky Chex

1 LG. box of rice cereal
1/2 box golden graham's type cereal
(add more cereal if needed)
1 & 1/2 cups coconut
1 & 1/2 cups slivered almonds
*Mix together in a LG. pot or bucket.
*Set aside for now.

In another LG. Pot:
2 cubes & 2 Tbs. butter (1 cup 2 Tbs.)
1 & 1/2 cups sugar
1 & 1/2 cups Karo Syrup

*Bring to a boil (stirring constantly) then boil 2 min.
Take off heat and add 2 tsp. vanilla. Add top ingredients.
Cover and mix well with spoon...cool on wax paper

Honey Crystal Almonds

2 cups whole natural almonds
1/4 cup honey
2 Tabs. butter
1 cups turbinado sugar (sugar in the raw)

Spread almonds in a shallow pan.
Place in cold oven; turn oven to 350 degrees
and roast 12 to 20 minutes, stirring occasionally,
until well roasted.
Over medium heat in medium saucepan, heat honey and butter
to boiling. Reduce heat to medium-low, simmer 2 minutes,
stirring occasionally. Add almonds; simmer and stir 2 minutes.
Using slotted spoon, transfer almonds to baking sheet sprayed
with Pam; spread in single layer and cool slightly. Toss almonds
with sugar to coat.

Licorice Caramels

Licorice Caramels:

1 can sweetened condensed milk
1 cup butter
1 & 1/2 Karo syrup
3/4 tea. licorice oil (anise oil)
(1 tea. if you like it stronger)
2 cups sugar
1/4 tea. salt
1 tea. black food coloring (the jar kind)
(2 toothpick chunks)

Add everything except licorice oil and food coloring.
Cook to boil on Med. to Med/High...to a soft ball stage. 230 degrees.
Take off heat and add oil and food color.
Pure into a buttered 9x13 pan.
Let cool in fridge and then cut into pieces and wrap them in waxed paper.
Store in fridge in a zip lock bag.