Snickers Bars

1 box chocolate cake mix

3/4 cup butter, melted

1 can sweetened condensed milk

1 14-oz package of caramels

1 cup peanuts

1 cup chocolate chips (or more)

Mix the chocolate cake mix, 3/4 cup melted butter, and 1/3 cup sweetened condensed

milk together. This mixture will be very thick. Spread 2/3 of this mixture into the bottom

of an ungreased, 9x13 pan. Bake at 350 degrees for 6-10 minutes until set.

Unwrap the caramels and put in a microwave safe bowl. Add 1/3 cup sweetened

condensed milk to the caramels, and melt in microwave, 1 minute at a time until mixture

is completely melted and smooth.

Spread the chocolate chips on top of the cooked cake mixture. Spread/drizzle caramel

mixture on top of this. The caramel will be uneven. Sprinkle peanuts on top next. Thenput remaining cake mixture on top next. Again, this mixture is quite thick, so this will

also be uneven which is ok.

Bake at 350 for 16-20 minutes.

Let cool completely before cutting. This is important as the caramel makes it very difficult

to cut if still warm.

Lemon-Blueberry Yogurt Loaf

1 1/2 cups + 1 tablespoon all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 cup plus 1 tablespoon sugar

3 extra-large eggs

2 teaspoons grated lemon zest (approximately 1 lemon)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups blueberries, fresh or frozen, thawed and rinsed ("miniature wild blueberries are great for this, and pose the least risk of sinking")

1/3 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Recipe found on Sisters Cafe

Blueberry Lemon Muffins

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

zest of one lemon

1 egg

1 cup milk

1/2 cup shortening (or butter*)

1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):

1/2 cup butter, melted

1 Tb lemon juice

1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

*I substitute butter because I love the taste! It works great either way.

Snickerdoodle Blondies

1/2 cup butter

1 cup sugar

1/4 tsp salt

1 large egg

1 1/2 tsp vanilla extract

1 cup all purpose flour

1 tbsp sugar + 1 tsp ground cinnamon

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil.
In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

Makes 16.

Original Recipe from Baking Bites

Homemade Pull Apart Dinner Rolls

1 package quick-acting active dry yeast
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400 degrees F. Punch down dough in center and fold over a few times. Prep a 12 cup muffin pan with non-stick cooking spray. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup, brush with melted butter; sprinkle with coarse salt.

Bake until crust is light golden brown, about 15 minutes. Immediately remove from pan. Store loosely covered.

Ffrom Amanda's Cookin'

http://www.amandascookin.com/2008/12/homemade-pull-apart-dinner-rolls.html

Chicken Artichoke DIp

16 oz frozen spinach, thawed
2 cans artichokes, drained
10 oz Alfredo
1/2 cup mayonnaise
8 oz cream cheese
2 cups cubed, cooked chicken
3 cloves of garlic
2 TBSP lemon juice
1 cup mozzarella cheese, shredded
1 cup Swiss cheese, shredded
1/2 cup Parmesan
1/2 tsp paprika

Drain spinach. Dry with paper towels. Absorb as much liquid as possible. Rinse artichokes and cut coarsely. Combine all ingredients into slow cooker, except the Parmesan and paprika. Cover and cook on low for 3-4 hours. Sprinkle with Parmesan and paprika. Serve with toasted French bread slices or chips.

Individual Chicken Pot Pies

4 tablespoons unsalted butter 1 medium onion, cut into medium dice 1 large carrot, cut into medium dice 1/2 cup all-purpose flour, plus more for work surface coarse salt and ground pepper 4 cups low-sodium chicken broth 3 cups cooked chicken, cut into 1-inch pieces (1 pound total) 1 cup frozen peas 1 1/2 teaspoons chopped fresh thyme leaves 1 sheet frozen puff pastry, thawed 1 large egg yolk In a medium saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes. Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes

Burrito BLT Wraps

8	slices bacon, crisply cooked and crumbled
2	cups bite-size pieces lettuce
1 1/2	cups shredded Cheddar cheese (6 ounces)
1	large tomato, chopped (1 cup)
1/3	cup mayonnaise or salad dressing
6	Old El Paso® flour tortillas (8 inches in diameter)

.

Toss all ingredients except tortillas. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom.

Chicken BLT Taco Salad

Dressing
1/2	cup Old El Paso® Thick ‘n Chunky Salsa
1/2	cup French dressing
Salad
8	slices bacon, cut into 1/2-inch pieces
4	boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
6	cups torn romaine or iceberg lettuce
1	medium yellow bell pepper, coarsely chopped
2	large tomatoes, coarsely chopped
1	medium avocado, peeled, pitted and cut into thin wedges
1 1/2	cups shredded Colby-Monterey-Jack cheese blend
1/4	cup sour cream, if desired
1	cup small triangular tortilla chips

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	About Concordance™

1.	In medium bowl, mix dressing ingredients until well blended.
2.	In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
3.	In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
4.	Just before serving, top with cheese, avocado, sour cream and tortilla chips.

Double Barbecue Bacon Wrapped Grilled Chicken

White Barbecue Sauce
1/4	cup mayonnaise or salad dressing
2	teaspoons lemon juice
1	teaspoon cider vinegar
2	teaspoons chopped parsley
1/4	to 1/2 teaspoon red pepper sauce
Bacon-Wrapped Chicken
4	boneless skinless chicken breasts
8	slices packaged precooked bacon
2	teaspoons barbecue seasoning
1/4	cup barbecue sauce

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	About Concordance™

1.	Heat gas or charcoal grill. In small bowl, stir together white barbecue sauce ingredients; cover and refrigerate until serving time.
2.	Wrap each chicken breast with 2 slices bacon, stretching bacon to cover as much of the breast as possible; secure ends of bacon to chicken with toothpicks. Sprinkle both sides with barbecue seasoning.
3.	Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Brush with 2 tablespoons of the barbecue sauce. Cook 5 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Turn chicken; brush with remaining barbecue sauce. Serve chicken topped with white barbecue sauce. Original Recipe from Betty Crocker

Creamy Red Potatoes

Ingredients

• 2 pounds small red potatoes, quartered
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 envelope ranch salad dressing mix

Directions

• Place potatoes in a 3-qt. slow cooker. In a small bowl, beat the cream cheese, soup and salad dressing mix until blended. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Yield: 4-6 servings.

Original Recipe from Kraft

Stampede Steak Sandwiches

1 Boneless beef sirloin steak (1 lb.), 3/4 inch thick

1/3 cup KRAFT Original Barbecue Sauce, divided

1/4 cup MIRACLE WHIP Dressing

1 Tbsp. GREY POUPON Dijon Mustard

4 French bread rolls, split

4 KRAFT Deli Fresh Sharp Cheddar Cheese Slices

1 Tomato, cut into 4 slices

make it

HEAT grill to medium-high heat.

GRILL steak 8 to 10 min. or until medium doneness (160°F), turning and brushing occasionally with 1/4 cup barbecue sauce.

MEANWHILE, mix dressing and mustard; spread onto cut sides of rolls, then spread with remaining 4 tsp. barbecue sauce.

CUT steak across the grain into thin slices. Fill rolls with meat, cheese and tomatoes.

Original Recipe from Kraft