Caramel Brownie Dessert

Caramel Brownie Dessert

1 pkg brownie mix

¼ cup water

½ cup veggie oil

2 eggs

1 cup milk choc chips

½ cup whipping cream

20 caramels

1 egg beaten

1 cup broken pecans

¾ cups whipping cream heavy

2 tbsp powdered sugar

Heat oven to 350 and grease bottom and sides of a springfoam pan with PAM. In a medium bowl stir brownie mix water oil and 2 eggs until; well blended. Stir in chocolate chips and spread in pan.

Bake at 50-60 minutes or until puffed in center with tooth pick inserted near center comes out clean. Cool completely about 1 hour.

Meanwhile in a 1 qaurt saucepan heat ½ cup whipping cream and the caramels over medium heat stirring frequently until caramels are melted. Stir small amount of the hot mixture into beaten egg then stir egg back into mixture in saucepan. Cook over medium heat 2-3 minutes stirring constantly until thick. Sir in pecans and spread over brownie. Refrigerate at least 3 hours or until chilled. Run metal spatula around the side of pan to loosed dessert remove from pan. Transfer base to serving plate. In chilled small bowl beat ¾ cup of whipping cream and the powdered sugar with mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert sprinkle lightly with cocoa. Cut into wedges to serve…store in fridge.

Buckeyes

Commonly known as Peanut Butter Balls. Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.

2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper

Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (parafin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.

Note: This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!

Chocolate Mint Cookies

Chocolate Mint Cookies

1 Box Devil’s Food Cake Mix (Duncan Hines works the best)

1 egg

1 stick of butter melted

2 tablespoons water

½ bag Andes Mints chips (I can only find these at Wal-Mart)

Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoon 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pan.

White Lightning or Wicked Delight

Wicked Delight…White Lightning.

1 Large Jar Dry Roasted Peanuts UNSALTED

1 box small pretzel sticks

1 small box Golden Graham Cereal

2 cups of pecans

12 squares of white chocolate almond bark

Melt White Chocolate in a double boiler or in microwave

Mix nuts, cereal and pretzel sticks. Pour chocolate on mixture.

Stir and coat well. Spread onto wax paper to cool….store in an air

Tight container….

Makes a lot.