Peppermint Muddie Buddies

Peppermint Muddie Buddies
By Mary Harris

Ingredients:
9 cups Chex cereal (I use Rice Chex)
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup margarine or butter
1 teaspoon vanilla
1 ½ cups powdered sugar
Candy canes, crushed (I used 4)

Directions:
Melt butter, chocolate chips, and butter in microwave on high for 1-2 minutes, stirring occasionally until melted. Add vanilla and stir. Pour Chex into chocolate mixture and stir until evenly coated. Pour into a large Ziploc or trash bag with powdered sugar and crushed candy canes. Seal bag; shake until well coated. Spread on waxed paper to cool.

Chocolate Carmel Popcorn

Chocolate Carmel Popcorn
by Heather Ashby

1 c. white sugar
1 1/2 cubes real butter
1 c. Karo syrup
dash salt
1 t. vanilla
1/2 tsp. Baking Soda
large bowl of popped corn
dark chocolate
white chocolate
cinnamon/sugar mix

Combine first 4 ingredients and cook in microwave for 5 minutes.  Stir and cook for 2 more minutes.  Add vanilla and baking soda.  Pour over large bowl of popcorn and stir until coated.  Pour onto wax paper and spread it out.

Melt dark chocolate in baggie in microwave.  Cut a hold in the corner of the bag and drizzle over the popcorn.  Repeat with white chocolate.  Sprinkle with cinnamon/sugar mix.  When cooled and hardened break apart into chunks.

White Chocolate Cranberry Cheesecake bars

White Chocolate Cranberry Cheesecake bars
by Cynthia Gough

2 cups Flour
1 1/2 cups rolled oats
1/4 cup brown sugar
2 sticks butter, softened
2 cups white chocolate chips
8 oz cream cheese, softened
14 oz can sweetened condensed milk
1/4 cup lemon juice
1 tsp. vanilla
16 oz can whole berry cranberry sauce
2 T cornstarch

Preheat oven to 350 degrees. Grease 13x9 in pan.

Combine flour, oats, and brown sugar in large bowl. Add butter, mix until crumbly. Stir in choc. chips. Reserve 2 cups morsel mixture for topping. Press remaining mixture into prepared pan.

Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.

Bake for 35-40 min. or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time. Cut into bars.

Fresh Fruit Pie

Fresh Fruit Pie
By Brooke Nilsson
I usually use Peaches, strawberries, and blueberries (Combined or solo)

1 cup water
1 cup sugar
1/4 cup corn starch
1/2 tsp. salt

Combine all ingredients. Cook on stove, stirring constantly until mixture thickens and turns clear. Add 1/4 cup Jello of the same fruit flavor you are using. (Add 1/8 more jello for an even firmer pie). I like to add lemon juice, about 1 Tablespoon, sometimes for a more tart taste. Pour over fresh fruit in a baked piecrust. Refrigerate. Top with whipped cream! by

School Lunch Peanut Butter Bars

"These were my very favorite growing up. My sister searched until she found the recipe. When I think of lunch in elementary school-- I think of these bars! Yum!" Kerstin Anderson

School Lunch Peanut Butter Bars

Cream together the following:
1/2 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1/2 tsp. vanilla
3 eggs
3/4 cup peanut butter (I used a 100% natural peanut butter, it worked just fine)

Add the mixed remaining ingredients:
1 1/2 cup flour
1 1/2 cup quick oatmeal
3/4 tsp soda
1/3 tsp salt

Bake at 350 degrees for 20-25 minutes. Do not overcook. Cool. Spread thin layer of peanut butter when still warm. Top with chocolate frosting. This was made in a jellyroll pan when I had it. It can also be made in a 9x13 pan.

Chocolate frosting:
4 Tbsp. cocoa
1 cube margarine (I used butter)
6 Tbsp milk

Bring to a boil. Add:
4 cups powdered sugar
4 tsp vanilla
1 cup walnuts (which I omitted)

Mix together thoroughly, then pour over Peanut Butter Bars while they are still warm, but not hot.

**Unless you are REALLY hungry, I recommended cutting it into bite-size/bar-size pieces.

Fudge Pumpkin Brownies

Beth Anne Service

for my fantastic pumpkin brownies...
1 box fudge brownie mix
15oz pumpkin goo
mix
8x8 pan bake at 350 for 40 mins
9x13 pan bake at 350 for 30 mins
(please dont tell my kids there are veggies in this!)

Pumpkin Cake

Pumpkin Cake *
Courtney Graves
Perfect for this time of year and sooo tasty! If you follow the directions its very easy and very delicious!

Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice

Crust:
Put 1 cup aside to crumble on top:
3/4 cup COLD butter
1 dry yellow cake mix
Mix by **Cutting In** Dry cake mix and COLD butter.
Set aside 1/2 to 1 cup of crust mixture to sprinkle on top.
Pat in bottom of a greased 9 x 13 cake pan (DO NOT use a glass pan, it will destroy your crust).
Pour filling over crust and then crumble the crust mixture that you set aside over the top.

Bake at 350 degrees for 1 hour. Top with cool whip or icecream

**Here's a definition of what Cutting In means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.**

Pumpkin Crisp

pumpkin crisp
BethAnne Service

1, 15oz can of pumpkin mush

1 cup evaporated milk

1 cup sugar

1t vanilla extract

1/2t ground cinnamon

1 package of butter flavored yellow cake mix

1 cup chopped pecans

1 cup melted butter

stir together the first 5 ingredients. pour into 9x13 greased pan. sprinkle cake mix over the top evenly. then sprinkle pecans. drizzle butter over the whole thing.

bake at 350 for 1 hour. remove from oven and let stand 10 minutes before serving.

serve warm or at room temperature with cool whip or ice cream