Almond Toffee
A delicious buttery candy certain to be a hit!

2 C butter
4 C sugar
6 T water
2 T light corn syrup
pinch of salt
1 tsp. vanilla
8 oz German sweet chocolate
1 C coarsely ground almonds

Combine butter, sugar, water, corn syrup, salt, and vanilla in large heavy pot. Cook stirring constantly until candy turns a rich caramel color (about 30-45 min.). Pour onto 2 large buttered baking sheets lined with parchment paper within 1/2 inch of sides. Let cool. Melt chocolate over hot, not boiling water and spread over cool, hardened candy. Sprinkle immediately with ground almonds. (Sometimes, to harden chocolate, candy must be placed in refrigerator for a little while.) When topping has hardened, break candy into pieces. Makes about 2 pounds of toffee.

(Recipe given to MB because he loves it so much)

Cheerio Cookies
(from: Terri Blair)

1 C Karo syrup (white)
1 C sugar
1 1/4 C peanut butter
4 C cheerios

Blogger note
Also optional to add into mixture:
1/2 C oatmeal
1 C semi-sweet chocolate chips (more if you like chocolate)


Bring Karo and sugar to a rolling boil. remove from heat and stir in peanut butter. Stir n Cheerios. Drop by tablespoons full onto waxed paper.

Chocolate Trifle
(from: Angela Spencer)

1 pkg. brownie mix (bake as directed)
1 (3.9 oz) pkg. instant chocolate pudding mix
1/2 C water
1 (14 oz) can sweetened condensed milk
1 (8 oz) carton Cool-Whip
1 (12 oz) carton Cool-Whip
1 small chocolate candy bar

Cut brownies into 1 inch squared or crumble into small pieces. In a large bowl, combine pudding mix, water and milk. Mix until smooth, then fold in 8 oz. cool whip until no streaks remain.
In trifle bowl or glass serving dish, place the following in layers: chocolate mixture, brownies, cool whip. Repeat 2-3 times. Shave chocolate bar onto top layer. Refrigerate for a while and then serve.

I saw this on my friend's blog. Her husband makes cakes. This one is a manger scene. Check it out!


Here's another one. It's a hot dog.
.

Then, just to have a different "taste", here's how to make clone Starbuck's Cranberry Bliss Bar

SNOOPY PUPPY CHOW

by Kellie Head

• 1/4 lb Butter
• 1 c Peanut butter
• 1 lb Box powdered sugar
• 1 lg Box Crispix® cereal
• 12 oz Package milk chocolate chips

Melt margarine, peanut butter and chocolate chips in microwave on medium for 2 minutes or until melted; stir. In large bowl, pour mixture over cereal and stir to coat. Dump powdered sugar in a grocery bag; add coated cereal and shake until powdered sugar is absorbed. Store in air-tight container.

Irresistible Peanut Butter Cookies

• 1/2 cup all vegetable shortening
• 3/4 cup creamy peanut butter
• 1 1/4 cups firmly packed light brown sugar
• 3 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1 3/4 cups all purpose flour
• 3/4 tsp salt
• 3/4 tsp baking soda

Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

(from: KinderArt.com)

Raspberry Thumbprint Cookies

• 3 3/4 cups all purpose flour
• 1 1/3 cups butter or margarine, softened
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 egg yolk

NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time.

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into centers of cookies, making deep indentations. Bake 10 minutes.

Remove from oven, and with 1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately remove and cool cookies on racks.

*You can vary this recipe by using different flavored preserves. I have used blackberry, strawberry, mixed berry and boysenberry all with excellent results.

(Recipe from: KinderArt.com)

Chocolate-Raspberry Cookie Trifle

1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 container (16 ounces) frozen whipped topping, thawed, divided
1 box (12 ounces) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 ounces) seedless raspberry jam, divided
1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed

For filling, in Stainless (4-qt.) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve ½ cup of the whipped topping in Measure-All® Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve ¼ cup in Prep Bowl for garnish. Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into
Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half. To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache (see cook's tip) Repeat layers two more times, finishing with a smooth layer of ganache. Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.

Cook’s Tip: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bagto allow ganache to flow through.

Famous Texas Fudge Cake

for cake:
1/2 cup cocoa powder
1 cup water
1 1/2 c (3 sticks) butter or margarine
3 cups all-purpose flour
3 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
3 large eggs
3/4 cup sour cream
1 1/2 tsp. vanilla

for icing:
1/2 cup (1 stick) butter or margarine
3/8 cup milk
1/4 cup cocoa powder
1 (1 pound box) powdered sugar
1 cup finely chopped nuts of your choice
1 1/2 tsp. vanilla

Preliminaries: Preheat oven to 350 degrees. Butter 9X13 in baking pan.

Prepare cake: Place 1/2 cup cocoa powder in medium saucepan; gradually stir in 1 cup water; bring to boil on medium high heat. Add butter and allow to melt. set aside.
Sift together onto wax paper the flour, sugar, baking soda and salt; add to hot mixture. Lightly beat eggs and add them to mixture along with sour cream and vanilla; stir thoroughly to combine.
Pour into prepared pan. Bake 30 minutes or until cake feels firm in center.
When cake is baked, prepare icing. In medium saucepan, combine butter or margarine, milk and cocoa; bring to a boil. Add powdered sugar and beat until smooth. Add chopped nuts and vanilla. Spread over hot cake. Cool before cutting.

(from: Chicken Soup for the Soul Cookbook)

Heath Bar Cake

1 box German chocolate cake mix
1 can Eagle brand sweetened condensed milk
1 bottle caramel ice cream topping
1 bag of snack sized Heath bars (smash these)
1 large container Cool Whip

Prepare cake mix according to directions and bake in a rectangular pan. Mix together the condensed milk and caramel topping. While cake is still hot, poke holes into it and pour condensed milk and caramel topping mixture over the cake and let this absorb into cake. When cake is cooled, top with cool whip and sprinkle with heath bar pieces.

Cherry Delight

1 can crushed pineapple
1 can cherry pie filling
1 carton Cool-Whip (middle size)
1 can Eagle brand sweetened condensed milk
1 cup chopped nuts (pecans, preferably)

Drain pineapple. Mix all ingredients together and freeze. You can spread in Pyrex dish or put into individual cupcake holders.

Cook Off Champion Chili

1 pound lean ground beef
1 package French's Original Chili-O seasoning mix
1 can (14-16 oz) disced tomatoes, undrained
1 can (14-16 oz.) Bush's pinto beans, undrained
Dash of garlic powder
1/2 tsp. oregano

Brown beef in skillet. Add seasoning mix, garlic powder and oregano. Mix well. Add tomatoes and beans. Simmer 10 minutes and serve.

Ham and Veggie Crescent Wreath

INGREDIENTS

2	cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1	container (8 oz) pineapple cream cheese spread
1/3	cup chopped cooked ham
1/4	cup finely chopped yellow bell pepper
1/4	cup finely chopped green bell pepper
1/2	cup chopped fresh broccoli florets
1	tablespoon chopped red onion, rinsed, patted dry
6	grape tomatoes or small cherry tomatoes, quartered

DIRECTIONS

1.	Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
2.	Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (total of 24 slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup.
3.	Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
4.	Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving.

Paula Deen's Chocolate-Chocolate Chip Pound Cake

1 box yellow cake mix

1 box instant chocolate pudding mix

1/ 2 cup sugar

2/3 C water

½ cup vegetable oil

4 large eggs

1 (8oz) sour cream

1 (12 oz.) mini chocolate chips

Mix sugar, water, oil. Then add eggs one at a time. Combine sour cream into mixture and then slowly add in cake mix and pudding mix. Once mixed, fold in chocolate chips. Bake at 350 degrees for about an hour or until center of cake is done. Cool slightly before removing from the pan.

If you'd like to have the glaze, follow the recipe below.

Glaze:
¾ c Chocolate Chips
3 Tbsp. Butter
1 Tbsp. Light corn syrup
¼ tsp. Vanilla extract

Combine all and put in microwave for 45 seconds. Stir. Repeat in microwave until chips are completely melted. Pour or drizzle onto cake.

TOUT SWEET CAPPUCCINO TRUFFLES

Ingredients:

• 8 oz semi sweet chocolate, melted
• 3 1/2 Tbsp butter, melted
• 2 tsp instant coffee
• 1/4 cup evaporated milk
• 4 oz white chocolate, melted

Instructions:

1. Mix together the semi sweet chocolate and the butter until blended.

2. Add the instant coffee and evaporated milk. Chill until set.

3. Roll into balls and freeze for about an hour.

4. Dip frozen truffles into the white chocolate. Remove quickly and chill until ready to serve.

Strawberry-Banana Crepes

Crepes
1	cup Original Bisquick® mix
3/4	cup milk
2	eggs
Filling
1 1/2	cups whipping cream
1/4	cup sugar
2	to 3 bananas, sliced
1	pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed
1/4	cup chopped walnuts

1.

In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

2.

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.

PB & J Cupcakes

1	box Betty Crocker® SuperMoist® yellow cake mix
1 1/4	cups water
3/4	cup creamy peanut butter
1/4	cup vegetable oil
3	eggs
PB & J Frosting
1	container Betty Crocker® Whipped vanilla frosting
1/2	cup creamy peanut butter
2	to 4 tablespoons grape jelly

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute 30 seconds, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3.	Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4.	In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered at room

Golden Caramel Cake

1	box Betty Crocker® SuperMoist® yellow cake mix
1	cup milk
1/2	cup butter or margarine, melted and cooled
1/4	cup sugar
1	teaspoon vanilla
1/8	teaspoon baking powder
3	eggs
Caramel Icing
1/2	cup butter or margarine
1	cup powdered sugar
1/2	cup reserved cake batter
1/2	cup evaporated milk
1	teaspoon vanilla

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
2.	In medium bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
3.	Bake and cool as directed on cake mix box.
4.	To make icing, heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.

Layered Peppermint Pound Cake

3	cups Gold Medal® all-purpose flour
1	teaspoon baking powder
1/4	teaspoon salt
2 3/4	cups granulated sugar
1 1/4	cups butter or margarine, softened
1	teaspoon vanilla or almond extract
5	eggs
1	cup evaporated milk
1 1/2	cups whipping (heavy) cream
1/4	cup powdered sugar
1/2	cup crushed hard peppermint candies

1.	Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
2.	In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
3.	Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
4.	In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
5.	Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

(Recipe from: bettycrocker.com)

Sausage-Cheese Balls

3	cups Original Bisquick® mix
1	pound bulk pork sausage
4	cups shredded Cheddar cheese (16 ounces)
1/2	cup grated Parmesan cheese
1/2	cup milk
1/2	teaspoon dried rosemary leaves
1/2	teaspoon parsley flakes
	Barbecue sauce or chili sauce, if desired

1.	Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2.	Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3.	Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.