Salted Caramel Cookie Bars

Crust

2 cups butter, softened

1 cup white sugar

1.5 cups powdered sugar

1 Tablespoon +1.4 teaspoon vanilla extract

4 cups floor

Caramel Layer

1 bag caramels (~40), unwrapped

1/3 cup heavy whipping cream

3/4 tsp vanilla extract

Coarse Sea Salt to taste

1. Heat oven to 325. 

2. In a stand mixer, combine butter and sugars until creamy. Add vanilla to sugar mixture. Slowly add in flour. 

3. Line cake pan with parchment paper. Press half the dough into the bottom of the pan Put the other half in the fridge). Bake for 15 minutes. Remove from oven and set aside.

4. In medium bowl combine caramels, whipping cream and vanilla. Use a double boiler or microwave to melt the caramel and combine the ingredients. Once melted pour evenly over the cooked crust. Sprinkle sea salt over caramel layer. Crumble the remaining dough evenly over the caramel.

5. Bake and additional 30 minutes. Remove from oven and let cool completely before cutting into squares.

Special Yogurt

1 container Cool Whip
1 container Vanilla Yogurt
1 package frozen mixed berries
1 box cheesecake pudding mix

1. Combine all ingredients, mix thoroughly.

Bailey's Pistachio Fudge

1 14 oz can sweetened condensed milk
1/2 cup Baileys Irish Cream
36 oz white chocolate chips
1/2 cup chopped raw pistachios

1. Use aluminum foil to line 9x9 pan.
2. In a medium saucepan over low heat. Combine milk, Irish cream and chocolate chips. Continuously stir until chocolate is completely melted.
3. Remove from heat. Add pistachios and stir to combine.
4. Pour mixture into lined pan and allow to cool. Remove and cut into bites.

Heath Bar Brownies

1 box German chocolate cake mix
1 can evaporated milk
1 bag caramels
3/4 cup melted butter
1 bag milk chocolate chips
1 bag Heather toffee bits

1. Preheat oven to 350, spray bottom of brownie pan.

2. In medium bowl mix together cake mix, melted butter and 1/3 cup evaporated milk. Pour half cake mix into greased brownie pan.

3. Bake for 6 minutes. While that is cooking, melt together caramels and rest of evaporated milk.

4. Remove cake from oven, sprinkle half bag of heath bits on it. Cover with Caramel mixture. Sprinkle with half bag of chocolate chips. Cover with remaining cake mix, followed by remaining heath bits and chocolate chips.

5. Bake for 20 minutes.

Cherry Pie Filling

6 cups pitted fresh cherries
1/2 cup water
2 tablespoons lemon juice
2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon vanilla extract

1. In medium saucepan combine cherries, water lemon juice, sugar and cornstarch. Bring to a boil over medium heat.
2. Reduce heat to low and simmer for 10 minutes, stirring frequently.
3. Add vanilla extract, stir to combine.

Funfetti Dip

1 box Funfetti cake mix
1/2 brick cream cheese
6 ounces sour cream
3 tablespoons milk

1. Combine all ingredients in medium bowl.
2. Chill at least 20 minutes.
3. Serve with vanilla wafers, graham crackers or fruit.

Peanut Butter Brownie Cookies

1 package ready to bake cookies
12 mini peanut butter cups
1 brownie mix (with ingredients needed to prepare as per box instructions)

1. Prepare brownie mix as box instructs. Spray muffin tin with Pam
2. Separate and press cookies into bottom of muffin tin.
3. Center one peanut butter cup in each muffin, pour brownie mix to cover.
4. Bake at 350 for 20 minutes.

Peanut Butter Cheesecake Brownies

1 package brownie mix (plus ingredients on package)
1 package cream cheese (softened)
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp vanilla
1 1/2 cups Cool Whip (thawed)
maraschino cherries for topping

1. Preheat oven to 350 degrees. Place 24 paper-liners in muffin tins.
2. Prepare brownies per package instructions. In separate medium sized bowl combine cream cheese, sugar, egg, peanut butter and vanilla until well blended.
3. Fill muffin cups 1/2 full with brownie mix. Spoon 1 Tbsp peanut butter mixture on top of each brownie mix, pressing into it slightly.
4. Bake 30 minutes. Top with Cool Whip and maraschino cherry.

Fruit Filled Coffee Cake

1 package white cake mix
1 tsp ground cinnamon
1 cup sour cream
3 eggs (room temperature)
1/4 cup water
1 can cherry pie filling
1/2 cup sliced toasted almonds
1 cup powdered sugar
1 1/2 Tbsp  milk

1. Preheat oven to 350 degrees. Grease and flour 13x9 inch pan.
2. In stand mixer combine cake mix, cinnamon, sour cream, eggs and water.
3. Pour mix into pan. Drop spoonfuls of cherry filling on top.
4. Bake for 35 min. In small bowl combine sugar and milk until smooth.
5. Sprinkle with nuts, and drizzle with sugar mixture.

Pumpkin Cupcakes with Cream Cheese Frosting

1 box yellow cake mix plus ingredients on box
1/2 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
16 oz cream cheese, softened
2 cups powdered sugar
candy corn

1. Heat oven to 350 degrees.
2. Prepare cake mix as directed on box, but add pumpkin pie spice, substitute puree for water called for.
3. Pour into lined cupcake tins. Bake for 18-22 minutes.
4. While baking, whip cream cheese and sugar. Use for frosting cupcakes once cooled, top with candy corn.

Peanut Butter Cup Cookies

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups small peanut butter cups, coarsely chopped

1. In a large bowl, combine flour, baking soda and salt.
2. Cream butter, sugar and brown sugar. Add egg and vanilla.
3. Gradually add flour mixture. Fold in peanut butter cups.
4. Drop spoonfuls on cookie sheet. Bake 12-15 minutes at 375 degrees.

Dark Chocolate Cupcakes

1 3/4 cups sugar
1 cup packed brown sugar
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups warm coffee

1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt.
3. In  a separate large bowl, cream together, butter, sugar and brown sugar.
4. Add eggs and vanilla to sugar mixture. Beat until well combined, about one minute.
5. Slowly add in flour mixture, folding to combine.
6. Slowly add in coffee mixture, stirring to combine, be careful not to over mix.
7. Pour into cupcake cups. Bake for 30-35 minutes.

Pistachio Cake

1 package yellow cake mix
1 package pistachio pudding
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
8 drops green food coloring

1. Preheat oven to 350. Grease bundt pan.
2. In medium mixing bowl, combine cake mix and pudding mix. Add all other ingredients and beat until well blended.
3. Pour into bundt pan and bake for 50 minutes.

Nutella Empanadas

1 sheet puff pastry
nutella
marshmallows
1 egg
1 tablespoon water

1. Unroll puff pastry, cut into 2 inch x 2 inch squares.
2. Spread with nutella, place 5 marshmallows on nutella.
3. Fold one side over to make triangle shape. Press edges with pastry roller or fork.
4. Beat egg and water in small bowl. brush over each empanada.
5. Place empanada on foil lined baking sheet, or baking stone. Bake for 15 minutes at 400 degrees.

"Red Velvet" Cookie Balls

8 ounces cream cheese, softened
36 Golden Oreo cookies
1/2 tsp red food coloring
16 oz semi sweet chocolate


1. Crush Oreos in a gallon ziplock bag.
2. In large bowl, mix crushed oreos, softened cream cheese and food coloring until well combined.
3. In microwaveable bowl melt chocolate. (I normally go 30 sec on and then stir, being careful not to overheat)
4. Line a cookie sheet with parchment or wax paper.
5. Take a spoonful of oreo mix and using your palms, roll into 1 inch ball shapes.
6. Drop balls into melted chocolate to coat. Using 2 forks scoop balls out and place on cookie sheet.

If you want to make them "fancy" immediately top with crushed nuts, sprinkles, colored sugar crystals, etc.