Source: momsmenuplan

Ingredients:

• 1 box Fudge Brownie Mix
• Water, as called for on cake mix box
• Oil, as called for on cake mix box
• Eggs, as called for on cake mix box
• 1 small box chocolate fudge instant pudding and pie filling mix
• 2 cups milk
• 1/4 cup caramel topping
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F.

2. Make brownie mix as directed on box for fudge-like brownies in a 13 x

3. 9 × 2-inch pan. Cool completely, about 1 hour.

4. Make pudding mix as directed on package for pudding, using milk;

5. refrigerate.

6. Cut brownies into 1-inch pieces with plastic knife or table knife.

7. Stir caramel topping into whipped topping, using spoon or wire whisk.

8. Layer half each of the brownies, pudding, walnuts and whipped topping

9. mixture in 3-quart glass bowl; repeat with the rest of the brownies,

10. pudding, walnuts and whipped topping mixture.

11. Cover and refrigerate at least 2 hours but no longer than 24 hours

12. before serving. Store covered in refrigerator.

Source: momsmenuplan

Ingredients:

• 1 (15 ounce) fudge brownie mix
• 1/2 cup chopped pecans
• 1 egg
• 1 tablespoon water
• 18 Hershey Kisses candy

Directions:

1. Mix brownie mix, eggs, nuts and water. Wrap dough by rounded tablespoon

2. around Kisses and seal edges. Place on ungreased cookie sheet. Bake at

3. 375 degrees F for 8 to 10 minutes or until bonbons are set.

Source: christmasexploredallyearlong

Ingredients:

• 16 oz. softened cream cheese
• 1/2 C. sour cream
• 1 to 2 T. onion soup mix, or to your taste
• 1 C. chopped cooked ham
• 1 C. shredded Cheddar cheese
• 1/4 C. minced fresh parsley
• Assorted crackers

Directions:

In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Pour into serving bowl and sprinkle with parsley. Chill until ready to serve. Serve with assorted crackers.

Source: momsmenuplan

Ingredients:

• Cake:
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 1 3/4 cup baking cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 tablespoons instant coffee
• Icing:
• 3 oz. cream cheese, softened
• 1 tablespoon milk
• 1/4 cup baking cocoa
• 2 cups heavy cream
• 2/3 cup powdered sugar

Directions:

1. Cake:

2. Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans.

3. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large mixer bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in water (batter will be thin). Stir in instant coffee. Pour batter into prepared pans.

4. Bake 30 – 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

5. Icing:

6. Beat cream cheese, milk, and baking cocoa in chilled large bowl with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.

Source: punkinpies-sweets-n-treats

Ingredients:

• 1 1/3 each butter, stick
• 1 1/2 cup peanut butter, smooth
• 1 pound powdered sugar
• 1 pk chocolate chips, 12 oz
• 1 parafin, 1 inch by 1 inch piece

Directions:

1. Melt butter, add peanut butter, sugar and form into balls. Chill for 1/2 hour. Melt in boiler, the chocolate chips and parafin cut into small pieces.

2. With a toothpick, dip peanut butter balls in chocolate to coat, leaving top exposed like a Buckeye.

3. Place onto wax paper to cool.

4. Cover toothpick holes when chocolate has dried.

Source: momsmenuplan

Ingredients:

• 4 cups fresh, shredded green cabbage
• 1 (11 oz.) can mandarin oranges
• 1 cup crushed pineapple, drained
• 1/2 tsp. salt
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg (freshly grated if possible)
• 1 Tbsp. orange juice
• 1/4 tsp. white pepper
• 1/2 cup mayo or miracle whip

Directions:

1. Shred cabbage into a large bowl. Drain orange sections; reserve juice. Drain & measure pineapple. Add salt & spices to cabbage.

2. Add orange juice & pepper; toss lightly. Add drained fruit, tossing it all. Mix reserved orange juice into mayo until it is a desired

3. consistency. (Usually abt a Tbsp). Stir in mayo. Chill well before serving.

Source: Christmasexploredallyearlong

Ingredients:

• 1 1/3 cups Chocolate Cookie Crumbs
• 2 tablespoons Sugar
• 1/4 cup Butter or margarine
• 1 1/2 cups Sour Cream
• 1/2 cup Sugar
• 3 Eggs
• 1 tablespoon Flour
• 2 teaspoons Vanilla
• 1/4 teaspoon Peppermint extract
• 3 8 oz packages of Cream Cheese
• 2 tablespoons Butter
• 2/3 cup Crushed peppermint candy

Directions:

1. Preheat oven to 325F. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 T butter.

2. Stir in crushed candy.

3. Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight.

4. Remove from pan and serve.

5. Top with sweetened whip cream and garnish with candy cane if desired.

Source: Terryschristmasstorenmore

Ingredients:

• 2 cups sugar
• 1 cup light cream
• 1/4 cup butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 cup marshmallows -- miniature
• 1 teaspoon vanilla extract
• 1/2 cup pecan halves
• 1/3 cup candied cherries -- chopped
• 1/3 cup green candied cherries -- chopped

Directions:

1. Combine sugar, cream, butter, syrup and salt in a heavy saucepan.

2. Bring to a gentle boil over low heat. Cook, stirring constantly, until sugar melts.

3. Continue cooking, stirring occasionally, until mixture reaches 240 degrees on

4. candy thermometer. This is the soft ball stage. Remove from heat; stir in marshmallows and vanilla.

5. Stir until marshmallows melt and candy starts to lose its gloss.

6. Stir in pecan halves and chopped cherries. Continue stirring until candy starts to set.

7. Pour into buttered 8-inch square pan. Cool, then cut into squares.

Source: Terryschristmasstorenmore

Ingredients:

• 1 small box cherry gelatin
• 3 1/2 C. sugar
• 1/4 tsp. baking soda
• 1 1/2 C. milk
• 1/4 C. butter
• 1/2 C. chopped candied cherries
• 1/2 C. chopped walnuts

Directions:

1. Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236¼F. Remove from heat.

2. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm. Beat until it loses its gloss. Stir in cherries and walnuts.

3. Pour into a buttered 8-inch square pan.

Source: Terryschristmasstorenmore

Ingredients:

• 1 1/2 cup, granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 can (5 oz) evaporated milk
• 1/2 stick (1/4 c) butter or margarine
• 1 cup (6 oz) mint-flavored semisweet chocolate chips
• 16 round chocolate sandwich cookies

Directions:

1. Line a 8" square pan with foil; grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5

2. min. Remove from heat; add chips and stir until melted and smooth.

3. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.

Source: Sunday_Dinner

Ingredients:

• 2 3/4 cups flour
• 1 1/4 cups packed brown sugar
• 1 egg
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/3 cup chunky peanut butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• For The Topping:
• 1 cup (6 ounces) semisweet chocolate chips, melted
• 1/2 cup chunky peanut butter
• 1 1/2 cups crushed cornflakes

Directions:

1. Preheat oven to 350 F. In a large mixing bowl, combine the first eight ingredients. The batter will be thick. Press into an ungreased 15 × 10 inch baking pan. Bake for 15-20 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine the chocolate chips and the peanut butter. Stir in the cornflakes. Carefully spread on top. Cut into bars.

2. Yield: 4 dozen

Source: Christmasexploredallyearlong

Ingredients:

• 1 1/4 c. butter
• 2/3 c. sugar
• 1 tsp. vanilla
• 2 c. flour
• 1/8 tsp. salt
• 1/2 c. cocoa
• 2 c. chopped pecans
• Confectioners' sugar

Directions:

1. Cream butter and sugar until light and fluffy. Add vanilla. Add flour, salt, cocoa, and nuts and mix. Chill for several hours. Form into balls

2. about the size of small marbles. Place on ungreased cookie sheets and bake in a 350 degree oven, for about 15 minutes. Cool and roll in confectioners’ sugar. Makes 6 dozen small cookies.

Source: A_L_I_ACookingCorner

Ingredients:

• 1 pk Yellow cake mix
• 3 Eggs
• 2/3 c Milk
• 1 1/2 c Creamy peanut butter
• 1 sm Instant vanilla pudding

Directions:

1. Combine all ingredients in a large mixing bowl. Blend well. Beat on medium speed for 5 minutes. Pour mixture into a greased and floured 13×9″ pan. Bake at 350 degrees for 1 hour. Cool in pan 10 minurtes.

2. Remove from pan and cool completely.

Source: A_L_I_ACookingCorner

Ingredients:

• 3/4 c butter or margarine -- melted
• 1 pkg French Vanilla Cake Mix
• 1 egg
• 2 1/2 c quick-cooking oats
• 1 can Caramel Pecan or Coconut Pecan Frosting
• 12 oz semisweet chocolate chips
• 1/2 c chopped pecans

Directions:

1. at oven to 350.

2. Spray a 15×10×1″ baking pan with nonstick cooking spray. Place melted butter in large bowl. reserve 3 Tbsp. of the cake mix; set

3. aside. Add remaining cake mix to butter; blend well. Add egg; mix well. Stir in oats. Press 2/3 of cake mix mixture (about 2 1/2 c) in bottom of prepared pan.

4. Place frosting in med. microwavable bowl; microwave on HIGH for 1 min. Add reserved 3 Tbsp. cake mix; stir until large lumps

5. disappear. Drizzle half of frosting mixture over cake mix mixture in pan; spread evenly. Sprinkle with chocolate chips and pecans. Drizzle remaining frosting mixture on top. Crumble remaining cake mix mixture over frosting mixture.

6. Bake for 25-30 min. or until top is golden brown and edges are bubbly. Cool 1 1/2 hrs or until completely cooled. Cut into bars.

7. - – - – - – - – - – - – - – - – - – -

8. r Serving (excluding unknown items): 85 Calories; 6g Fat (61.4%

9. calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber;

10. 12mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean

11. Meat; 1 Fat; 1/2 Other Carbohydrates.

Yields: 6 half pint jars

Source: A_L_I_ACookingCorner

Ingredients:

• 4 c unsweetened apple juice
• 1/2 c red hot candies (little round red disks, you can use Jolly Ranchers if you can't find the little round disks!)
• 1 pkg. powdered fruit pectin
• 4 1/2 c sugar

Directions:

1. Sterlize jars, lids & rounds by washing & drying in the dishwasher. Once

2. jars are done sterilizing in dishwasher, leave them in the dishwasher to

3. stay hot so when your mixture is done cooking you can pour it directly into

4. hot jars. (Hot liquid + cold jars = EXPLODING GLASS!)

5. While jars are sterilizing, mix apple juice and red hots in a large bowl

6. until red hots dissolve (This took about an hour for the disk to dissolve

7. almost completely and requires frequent stirring. Don’t fret if they’re not

8. completely dissolved! They’ll dissolve completely when you boil the

9. mixture!)

10. Fill a large stockpot (must be large enough to hold 6 jars of jelly) halfway

11. full of water. Cover & heat on medium high heat. (You will place your

12. finished jelly jars in here for processing after you fill them)

13. To cook:

14. In a large kettle, combine apple juice, candies and pectin. Bring to a full

15. rolling boil over high heat, stirring constantly.

16. Stir in sugar, return to a full rolling boil & boil for 2 min, stirring

17. constantly. (Mixture will rise to double the height, so make sure your pan

18. is tall enough!) Remove from heat; skim off any foam.

19. Pour into hot jars using a ladle and funnel, saving about 1/4"

20. headspace. Cap with seal & ring. Wipe jars clean with wet towel if needed.

21. Place 6 jars in hot water bath using long tongs. (Add more HOT water to

22. cover tops of jars 1"-2" if needed) Place lid on stockpot, turn heat

23. to high and once the water is at a rolling boil, boil jars for 10 min.

24. Remove from water with long tongs, turn upside down on kitchen towel for 30

25. min (this ensures the heat will seal the jar lids). After 30 min,

26. turn upright and ! press on center of lid. There should be no spring in the

27. lid. If there’s a spring, refrigerate the jelly & use it within 3 weeks.

28. You can store the sealed jelly at room temperature for up to 1 year.

29. Refrigerate opened jars after use.

TNT by Peg

Source:

Ingredients:

• 1 box chewy fudge browie mix
• 2 eggs
• 1/2 c. oil
• 1/4 c. water
• 3/4 c. chocolate chips
• 1 9-inch unbaked pie crust
• 1 package, 10 oz. frozen sweetened strawberries
• vanilla ice cream

Directions:

1. eheat oven to 350.

2. Combine brownie mix, eggs, oil, and water in large bowl. Stir with

3. spoon until well blended. Stir in chips. Spoon into crust. Bake 40-45

4. minutes or until set. Cool completely. Puree strawberries in blender.

5. Cut pie into wedges. Serve with ice cream and topped with strawberries.

6. Recipe source: Momsmenuplan yahoo group, submitted by Jackie Austin

Source: Christmasexploredallyearlong

Ingredients:

• BOTTOM LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• FILLING
• 1/4 cup butter
• 1 cup white sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts
• CARAMEL
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/4 cup heavy cream
• TOP LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions:

1. Lightly grease a 9×13 inch dish.

2. Bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup

3. butterscotch chips and 1/4 cup creamy peanut butter in a small

4. saucepan over low heat. Cook and stir until melted and smooth. Spread

5. evenly in prepared pan. Refrigerate until set.

6. Filling: In a heavy saucepan over medium-high heat, melt butter. Stir

7. in sugar and evaporated milk. Bring to a boil, and let boil 5

8. minutes. Remove from heat and stir in marshmallow creme, 1/4 cup

9. peanut butter and vanilla. Fold in peanuts. Spread over bottom layer,

10. return to refrigerator until set.

11. Caramel: Combine caramels and cream in a medium saucepan over low

12. heat. Cook and stir until melted and smooth. Spread over filling.

13. Chill until set.

14. Top layer: In a small saucepan over low heat, combine 1 cup milk

15. chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut

16. butter. Cook and stir until melted and smooth. Spread over caramel

17. layer.

18. Chill 1 hour before cutting into 1 inch squares.

Source: Terryschristmasstorenmore

Ingredients:

• 2 pk BAKER'S Semi-Sweet Chocolate -(8 squares each)
• 1 can Sweetened condensed milk -(14 oz)
• 2 ts Vanilla
• 1/2 c Peanut butter

Directions:

1. MICROWAVE chocolate and milk in large microwavable bowl on HIGH 2-3 mins

2. or until chocolate is almost melted, stirring halfway through heating

3. time. Stir until chocolate is completely melted. Stir in vanilla. Spread

4. in foil-lined 8" square pan. Drop peanut butter by teaspoonfuls on top

5. of fudge Swirl with knife to marbleize. Refrigerate 2 hrs or until firm.

6. Cut into squares.

Source: Terryschristmasstorenmore

Ingredients:

• 12 oz white chocolate, coarsely chopped
• 14 oz can sweetened condensed milk
• 1/4 c coarsely chopped peppermint candies

Directions:

1. Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil.

2. Over

3. medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.

4. Pour mixture into pan; sprinkle candy over top.

5. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight.

6. Cut into 1" squares, diamond shapes or rectangles.

7. Store in refrigerator.

Source: Momsmenuplan

Ingredients:

• 1-1/2 cups flour
• 1 cup old-fashioned or quick-cooking oats, uncooked
• 1 cup sugar, divided
• 3/4 cup (1-1/2 sticks) cold butter or margarine
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 eggs, divided
• 1/2 tsp. baking soda
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 tsp. almond extract
• 3/4 cup cherry pie filling
• 1/3 cup PLANTERS Sliced Almonds

Directions:

1. PREHEAT oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan). Grease pan. Mix flour, oats and 3/4 cup of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside.

2. Add sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan.

3. BEAT cream cheese, remaining 1/4 cup sugar and almond extract in small

4. bowl with electric mixer on medium speed until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust.

5. Top with pie filling; sprinkle with reserved 1 cup crumb mixture and the almonds.

6. BAKE 50 to 55 minutes or until golden brown. Cool 15 minutes. Run knife

7. or metal spatula around rim of pan to loosen cake; remove rim of pan.

8. Serve warm or at room temperature. Store leftover coffeecake in refrigerator.

9. -

10. Great Substitute

11. Substitute 3/4 cup strawberry or cherry preserves for the cherry pie filling.

12. Make ahead: Wrap tightly in foil and freeze.