carmel brownies

60 caramels (14-16 oz pkg)
1/3 c. evaporated milk
1pkg German Chocolate cake mix
3/4 c. butter or margarine, melted
1/3 c. evaporated milk
1 c. chopped nuts
1c. semi sweet chocolate chips

In heavy saucepan combine caramels, and 1/3 c. evaporated milk.  Cook over low heat, stirring constantly until caramels are melted.  Set aside.

Spray 9x13 pan with pam or grease and flour pan.

In large  bowl combine cake mix, melted butter, 1/3 c. evaporated milk and nuts (opt.).  Press 1/2 dough into 9x13 pan.  Bake at 350 for 8 minutes.  Sprinkle choc. chips over crust.  Spread caramel mixture over chocolate pieces.  Crumble rest of dough on top.  Bake 18-20 minutes.  Cool slightly.  Refrigerate 30 minutes to set caramel layer.  Cut and enjoy.

Monica's Ymmy Chex Mix

1 box rice chex cereal
1 box golden grahams
1 pkg coconut
1 pkg almonds (whole)

Mix ingredients in a big bowl, set aside. (Can basically add what you like, chocolate chips, less coconut, no coconut, a different kind of nuts, etc...The world is at your fingertips with this one!!!)

2 c karo syrup
1 1/2 c butter
2 c sugar

Mix well in saucepan and boil 3 minutes & pour over cereal mixture.

Lay out on wax paper on cookie sheet. Let set for an hour or two just to keep the liquid from making the bottom of the mixture soggy. (this step is optional)

Soft Yummy Sugar Cookies

Mix 1 1/2 Tbs. Lemon Juice in a 1 cup, then add milk to fill and make 1 cup. Set aside.

Cream:
1 square butter (soft)
1/2 c shortening (i like to use crisco butter flavor)
2 c sugar
2 eggs
2 tsp. vanilla.

Add Milk mixture.

Mix together in seperate bowl:
6 1/2 c flour
2 tsp soda
1 tsp salt

Gradually add to mix.

Roll out about 1/2 inch thick (not too thin-secret for softer cookies)

Bake 350 for 8-9 minutes??(Not sure about this)

Frosting for cookies
6 Tbs Butter
4 C powdered sugar
1/4 c milk
1 tsp vanilla
3 shakes of salt
1/2 tsp lemon extract (optional-but makes the cookies extra yummy!)

Cinnabon Cinnamon Rolls

Ingredients: 1 (1/4 oz) package dry yeast 1 c warm milk 1/2 c sugar 1/3 c butter 1 tsp salt 2 eggs 4 c flour Filling: 1 c brown sugar 2 1/2 Tbs cinnamon 1/3 c butter (softened) Frosting: 8 Tbs Butter 1 1/2 c powdered sugar 1/4 c cream cheese 1/2 tsp vanilla 1/8 tsp salt Dissolve yeast in warm milk in large bowl. Add sugar, butter, salt, eggs, and flour, mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hr or until the dough has doubled in size. Roll the dough out on a lightly floured urface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick. Preheat oven to 400 degrees. Make filling by combining the brown sugar and cinnamon in a bowl. Spread the butter over the dough and then sprinkle brown sugar/cinnamon mix evenly over dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 min or until light golden brown. Mix frosting and spread over cooled cinnamon rolls.

Eggless Eggnog

8 c milk
1 3-0z pkg french vanilla instant pudding
1/2 c sugar
2 tsp vanilla
1/2 tsp nutmeg

In large bowl mix pudding with 1 cup of milk (can use 2 cups)
When pudding is formed, add remaining ingredients and mix well. Chill.

Yummy Oreo Balls

1 pkg cream cheese
1 pkg oreo cookies

Mix in kitchen aid or mixer until cookies are crused and soft ball forms. Roll into small balls. Dip in melted chocolate (we use almond bark). Set on wax paper to set.

Mint Chocolate Cookies

Mint choc cookies:
Ritz crackers, peppermint oil, . Melt chocolate and add 5-6 drops of peppermint oil. Mix and dip crackers.

Peanut Butter Balls

Peanut Butter Balls:

Blend 2 cups peanut butter, 1 3/4 c. powdered sugar, 2 TBS butter, softened, 2 cups rice krispies,. Mix together. Refrigerate for 24 hours, Roll in balls and dip. set on wax paper and cool in cool place but not the fridge. Makes about 40 balls in a batch.