Vegetable Bars

2 pkgs. Crescent rolls

11 oz. cream cheese, softened

½ pkg. ranch dressing mix

¾ C. mayonnaise

3 C. vegetables finely chopped (we use broccoli, carrots, celery, cucumbers, and cauliflower)

1 C. grated cheddar cheese

Spread crescent rolls flat on greased cookie sheet. Bake at 350` for 10 minutes. Mix cream cheese, ranch, and mayonnaise together. After crescent rolls have cooled spread cream cheese mixture over top. Chop veggies and spread over cream cheese mixture. Pour cheese on top of veggies.

Amazing Oven Caramel Corn

3 ¾ qts. (15 cups) popped popcorn

1 C. brown sugar (packed)

½ C. butter or margarine

¼ C. corn syrup

½ tsp salt

Heat oven to 200`. Use 2 9x13 pans. Put half of the popcorn in each pan. Mix brown sugar, butter, corn syrup and salt. Cook and stir (in saucepan) until it bubbles around the edge. Cook 5 minutes more. Pour half over each pan. Stir until popcorn is covered. Bake 1 hour, stir popcorn every 15 mintues.

Caramel Corn

Making oven caramel corn:) will put the recipe up when I’m done!!!:)

Chocolate No Bakes

2 C. sugar

4 tbsp baking cocoa

1 stick of butter or margarine

1 tsp vanilla

½ C. milk

2 ½ -3 C. oatmeal

¾ C. peanut butter

In large saucepan mix sugar, cocoa, margarine, vanilla and milk over medium heat. Bring to boil. Boil one minute….. stir constantly. Remove from heat. Add oatmeal and peanut butter. Mix well and quickly scoop each cookie and drop onto waxed paper.

Caramel Bars

Melt:
50 soft caramel candies
½ C. heavy cream

Separate bowl:
2 C. flour
2 C. oats
½ C. brown sugar
1 tsp. baking soda
½ tsp. salt
1 C. butter, melted

Spread half crumb mixture in 9x13 pan. Bake at 350` for 10 minutes. Next layer 1½ C. chocolate chips over crumble mixture, pour and spread melted caramel over chocolate chips, add remaining crumb mixture on top and bake for 15-20 minutes.

Delicious Chocolate Cake & Frosting

Cake:

2 C. sugar

1¾ C. flour

¾ C cocoa

1½ tsp. baking powder

1½ tsp. baking soda

1 tsp. salt

2 eggs

1 C. milk

½ C. vegetable oil

2 tsp. vanilla extract

1 C. boiling water

 Heat oven to 350`. Grease and flour 9x13 pan, or makes 24 cupcakes. Combine dry ingredients in a large bowl; add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, stir in boiling water (batter will be really runny) pour into pan. Bake for 30-35 minutes. Cool for 10 minutes, then frost.

Frosting:

1 stick butter or margarine

2/3 C. cocoa

3 C. powdered sugar

1/3 C. milk

1 tsp. vanilla

Melt butter, stir in cocoa , then add powdered sugar and milk, beating on medium speed till it’s at spreading consistency, add more milk if needed, stir in vanilla.

Reese Peanut Butter Bars

1 C. melted margarine

2 1/2 C. powdered sugar

1 C. peanut butter

2 C. crushed graham crackers

12 oz. package chocolate chips

Combine all ingredients except chocolate chips, mix together and pack into a 9x13 pan, melt chocolate chips, spread over bottom mixture. Put in freezer or fridge (do not bake!!!)

Yummy two-minute mug brownie

¼ C. flour

¼ C. packed brown sugar

2 tbsp unsweetened cocoa powder

Pinch of salt

2 tbsp canola or vegetable oil

2 tbsp milk

In a heatproof mug, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Chocolate Chip Cookies

1 C. sugar
1 C. brown sugar
1 C. butter
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp salt
3 C. flour
12 oz. chocolate chips

Mix first five ingredients togeher and then add the rest of the ingredients. Bake at 375' for 10-12 minutes.