Creamy German Chocolate Cupcakes

Ingredients:

1 pkg Duncan Hines Moist Deluxe German Chocolate Cake Mix
1 8oz pkg Cream Cheese, softened

2/3 C Granulated Sugar

1 Egg

1/2 C Mini-Chocolate Chips

1/2 C Flaked Coconut

1 tub Duncan Hines Creamy Home-Style Cream Cheese Frosting

Toasted Coconut, optional

Mini-Chocolate Chips, optional

Instructions:

Preheat oven to 350F. Place 2 1/2" paper liners in 24 muffin cups.

Prepare cupcakes following package directions for Basic Recipe. Spoon batter into lined muffin cups. In a small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chips and coconut. Spoon about 1 Tablespoon cream cheese mixture into batter of each cupcake. Bake 25 minutes of until toothpick inserted in center comes out clean. Cool cupcakes following package directions.

Spread cupcakes with frosting.

Garnish with toasted coconut and min-chocolate chips, if desired.

(Recipe courtesy of Duncan Hines)

Frozen Peanut Butter Pie

Ingredients:
1 8-oz pkg Cream Cheese, softened
3/4 C Extra Chunky Peanut Butter
1 C Powdered Sugar
1/2 C Milk
1 8-oz Carton Frozen Extra Creamy Whipped Topping, defrosted
1 9-inch Graham Cracker Crust

Directions:
In medium size bowl with electric mixer, beat cream cheese on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated. Slowly add milk, beating until well blended. Fold in whipped topping. Spoon into pie crust, mounding the top. Freeze until firm. When solid, cover with foil. (Pie may be frozen for several weeks.)

Remove from freezer 10-15 minutes before serving. Makes 8 servings.

Recipe developed by cookbook author Marlene Sorosky Gray. Published by Safeway for their Extra Creamy Whipped Topping.

Moon Cake

Ingredients:
1 cup water
1⁄2 cup margarine
1 cup all-purpose flour
4 eggs
1 8-ounce package cream cheese
3 1⁄2 cups milk
5 3-ounce packages vanilla instant pudding mix
1 12-ounce carton whipped topping, thawed*
1⁄4 cup chocolate sauce
1⁄2 cup nuts, chopped

Directions:
Preheat oven to 400°. In a small saucepan, mix the water and margarine. Bring to a boil. Add the flour all at once and stir rapidly until the mixture forms a ball. Remove from heat and cool.
With a wooden spoon or electric mixer, beat in the eggs, one at a time, beating well after each
addition. Spread dough on an 11x15-inch ungreased cookie sheet. Bake for 30 minutes. Cool. (Crust will look like the moon’s surface, which is how it gets its name.) Don’t prick, let stand as is.
Beat the cream cheese until it is very soft. In another bowl, mix the milk and pudding mix. Blend cream cheese with pudding and mix together until smooth. Spread on crust; refrigerate 20 minutes. Generously top with whipped topping. Drizzle with chocolate sauce and sprinkle with chopped nuts. Makes 20 servings.
* Whipping cream may be substituted

Source: Lion House Entertaining, [Salt Lake City: Eagel Gate, 2001], p. 115., as reprinted by Deseret Book here.

Trail Mix

Ingredients:
1 C of white sugar
1 C of Karo syrup (clear)
1 C of Butter
1 Box of Corn Chex cereal
1 Box of Golden Grahams cereal

Directions:
Melt butter. Add sugar and syrup, bring to a boil on medium heat, and boil for 5 minutes. Add to cereal and mix well. Lay out in a large metal jelly roll pan.

(Thank you, Rocio B., for sharing this recipe with us!)

Cookies and Cream Trifle

Start to finish: 20 minutes preparation, plus 6 hours chilling time in the refrigerator.

Ingredients:
Two (FOUR 1/2 Cup Serving Size) boxes instant chocolate pudding mix
4 cups skim or low-fat milk, divided
One 8 oz. package light cream cheese at room temperature
Two 3 oz. packages ladyfingers, (see Cook's note below)
32 Oreo cookies, with additional for garnish
One 12 oz. carton Cool Whip or other reduced-fat nondairy whipped topping

Directions:
1. Place the pudding mix, 3 cups of the milk (reserve remaining cup for later) and the cream cheese in the large bowl of an electric mixer. Mix on low speed until well blended. (There will be small pieces of the cream cheese. This is OK.) Set aside.
2. Split the ladyfingers in half lengthwise, if they are not already. Place half of one package, cut-side up, to line the bottom of a trifle bowl or glass bowl with a 16-cup capacity. (They may overlap a bit. This is fine.) Drizzle 1/4 cup of the remaining milk, 1 tablespoon at a time, over the ladyfingers, thoroughly moistening them. Spread about 1/4 of the pudding mixture over the ladyfingers.
3. Spread 1/4 of the whipped topping over the pudding. Coarsely chop 8 Oreo cookies, and sprinkle them over the topping.
Repeat layers 3 more times, ending with cookie pieces. Cover with plastic wrap, and refrigerate at least 6 hours (or up to 24 hours) to let the flavors blend. Serve in dessert bowls. Garnish with additional cookies if desired.
Makes 15 servings

Cook's note: Check with the bakery manager at your grocery store for ladyfingers (they are sometimes refrigerated), or substitute thin slices of angel food cake.
The ladyfingers at Safeway are already split in half lengthwise, so there is no need to do this in step 2 above.

(Thanks to Stacie A. for submitting this recipe!)

Wendy's Sour Cream Cinnamon Coffee Cake

Ingredients:
2 sticks butter (room temperature)
1 Cup sugar
2 Cups flour
1 ½ tsp. baking powder
2 eggs
½ tsp. baking soda
1 tsp. vanilla extract
1 Cup sour cream

Filling and topping:
¾ cup finely chopped pecans
1 tsp. cinnamon
2 tsp. sugar

Instructions:
Heat oven to 350 degrees. Grease and flour a 9- or 10-inch tube or Bundt pan. In a large mixing bowl, lightly beat the butter, sugar, and eggs; mix in the sour cream. In a second bowl, mix the flour, baking soda and powder and add it to the large (first) mixing bowl, beating until blended. Spoon half the batter into the pan.

Next, thoroughly mix the nuts, cinnamon, and sugar. Sprinkle half the mixture over the batter in the pan. Pour in the remaining batter and then sprinkle the rest of the topping on the top. Bake for 45 to 55 minutes or until a toothpick comes out clean. Let cool for 10 minutes and remove from pan. Yum!!

(Thank you, Monica R., for sharing this recipe with us!)

Magic Cookie Bars

Ingredients:
1 cube of butter, melted in 9X13 pan
1 1/2 cups graham cracker crumbs
1 cup walnuts or pecans, coarsely chopped
1 (6oz.) pkg. semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 (15 oz.) can eagle brand milk

Directions:
Sprinkle graham cracker crumbs evenly over melted butter. Then put on the nuts, chocolate chips, and coconut. Drizzle eagle brand milk over the top. Bake at 350 degrees for 25 minutes or until lightly brown. Let cool 15 minutes at least. Cut into bars.

(Thanks to Daphne H. for sharing this recipe with us!)

Strawberry Pretzel Salad

Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Directions:
Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping.

(Thank you, Kelli P., for sharing this recipe with us!)

Shortbread

Ingredients:
2 cups butter - cream until white
1 cup sugar - add slowly until fluffy
4 cups flour (1/2 cup should be rice flour)
1 tsp. almond flavoring

Directions:
Mix well, dough should be soft, but not sticky. Divide into 6-8 balls. Press into circles about 1/2 inch thick on cookie sheets. Score into eight sections, press a fork around the edge and prick each section 2-3 times. Bake 350 degrees for 15-20 minutes. Watch carefully. If it is golden brown it is too done. Sprinkle with sugar and cut into pieces along score lines. Press a whole almond into each section if desired.

(Thank you, Daphne H., for sharing this recipe with us!)

Carebear Puffs

Ingredients:
1/3 c. powdered sugar
2 cubes butter
3/4 c. cornstarch
1 c. flour

Directions:
Cream butter and sugar. Add cornstarch and flour. Roll into 1 inch balls, on ungreased cookie sheet.Put thumb print into each of the balls. Bake @350 about 8-10 min.

Frosting:
3 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
Mix together. Add some frosting into thumbprintof each cookie.

(Thanks for Ginger P. for sharing this recipe with us!)

Tortilla Chips

Ingredients:
1 bag of large flour tortillas
cinnamon and sugar

Directions:
Cut flour tortillas into various sizes. Place on cookie sheet and spray them with cooking spray. Sprinkle cinnamon and sugar mixture over the top. Bake at 350 for about 5 minutes until they are just slightly brown and crispy. Watch carefully because it doesn't take long at all and you could burn them.

(Thank you, Karen H., for sharing this recipe with us!)

Merry Berry Cheese Bars

Ingredients:
2 cups all-purpose flour
1 1/2 cups uncooked old-fashioned rolled oats
3/4 cup + 1 tbsp. firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup lemon juice
1 (16 oz.) can whole berry cranberry sauce
2 tbsp. cornstarch
1 cup baking white chocolate, coarsely chopped

Directions:
1. Preheat oven to 350 degrees F. With mixer, beat flour, oats, 3/4 cup sugar & butter until crumbly.
Set aside 1 1/2 cups mixture; press remaining mixture on bottom of greased13x9-inch baking dish. Bake
15 min. or until lightly browned.
2. With mixer, beat cheese until fluffy. Gradually beat in milk until smooth,
stir in lemon juice. Spread over baked crust. Combine cranberry sauce, cornstarch and remaining 1 tbsp.
sugar. Spoon over cheese layer. Add white chocolate to reserved crumb mixture and sprinkle over cranberry sauce.
3. Bake 45 min. or until golden. Cool & cut into bars. Refrigerate leftovers.
*Tip: Cut into large squares. Serve warm, top with ice cream.
Makes: 24-36 bars

(Thanks for Kimberly R. for sharing this recipe!)

Rocky Road Fudge

Ingredients:
¼ cup butter or margarine
1 2/3 cup sugar
2/3 cup evaporated milk
1 teaspoon vanilla
25 large marshmallows
1 cup chocolate chips
1 cup chopped nuts
25 miniature marshmallows

Directions:
Melt butter over medium heat, then add sugar and milk; stirring constantly until mixture comes to a boil. Boil for 3 minutes, and then remove from heat. Add large marshmallows and chocolate chips, mix well until melted. Stir in vanilla. Allow mixture to cool to lukewarm. Mix in nuts and miniature marshmallows. Pour into a greased 8”x8” pan and refrigerate.

(Thanks to Crystal A. for sharing this recipe with us!)

Pumpkin Pie Crunch

Ingredients:
1-16oz can of pumpkin
3 eggs
1.5 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 yellow cake
1-2 sticks melted margarine
1 cup chopped pecans, walnuts or almonds

Directions:
Combine first 5 ingredients in large bowl. Pour into 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with melted margarine. Bake at 350* for 50-55 minutes. Sprinkle with nuts over the cake for the last 10-15 minutes of baking time. Cool. Serve with cool whip and refrigerate leftovers.

(Thank you, Mayra H., for sharing this recipe with us!!)

Yummy Mix

Ingredients:
6 C Golden Grahams
6 C Chex cereal
Salted nuts (I prefer cashews)
¾ C Butter (not margarine)
¾ C White sugar
1 C light corn syrup

Directions:
Mix together cereal and nuts. Bring butter, sugar and syrup to a rapid boil. Boil for 3 minutes stirring constantly. Pour over cereal mixtures. Coat well. Pour out onto waxed paper or well-buttered pan. When cool break apart.

(Thank you, Susan B., for sharing this recipe with us!)

Coconut Bread

Ingredients:
4 eggs – beat well then add:
2C sugar
1C oil
1 tsp coconut flavoring
Beat well

Sift together:
3C flour
½ tsp baking powder
½ tsp salt
½ tsp baking soda
Add alternately with:
1C buttermilk

Directions:
Stir in 1 Cup chopped nuts (optional) and 1 Cup shredded coconut. Bake at 350* for 30 min. for mini loaves. Makes 6-7 mini loaves or 4 small and 1 medium loaf.
While bread is still warm pour glaze over the top.

Glaze
1C sugar
½ C Water
1 Tbs butter
1 tsp coconut flavoring

Boil 3-4 min. and drizzle over hot loaves.

(Thanks to Susan B. for sharing this recipe with us!)

Chex Mix with a Twist

Ingredients:
2 cups Brown sugar
2 cups white or brown Karo syrup
2 sticks salted butter
1 tsp. baking soda
1 box rice Chex1 brown paper bag
1 bag M&Ms or Reeses pieces
1 can cashews (optional)

Directions:
Boil first 3 ingredients, then, add baking soda slowly so it doesn't froth out of the pan. Pour Chex into brown paper bag, then pour how mixture over top. Shake for 20 seconds, then put into the microwave for 1 minute.
Repeat two times. When thoroughly shaken, spread out on cookie sheets, and continually move and spread for 3 minutes. Add nuts and candy as desired.
(Thanks to Julie E. and Mahea K. for sharing this recipe with us!)

Pumpkin Chocolate Chip Cookies

Ingredients:
1 box Spice cake mix
3 eggs
1 15oz. can pumpkin
1/2 pkg. chocolate chips

Directions:
Mix all ingredients together. You can adjust the amount of chocolate chips that you desire.
Bake in a 350 degree oven for about 15 minutes.
Variations: After cookies have cooled, frost with cream cheese frosting.....Or.
Add the water recommended on cake package and make Pumpkin Chocolate Chip Muffins.

(Thanks to Dina B. for submitting this recipe!)

Wheat Muffins

2 cups whole wheat flour
1/2 cup regular or butter flavored shortening, melted
1 cup sugar (or brown sugar)
1 egg (OR use substitute of 1 tsp gelatin and 1/4 cup water)
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
3/4 cup water
1/3 cup dry milk
1/4 cup raisins (optional)

Melt shortening. Mix dry ingredients in a bowl. Mix liquid ingredients, raisins, and egg (or egg substitute) and pour over the dry mixture. Stir just until moistened. Spoon into greased muffin tins. Bake at 350 degrees for 30 minutes or until browned.
(Thank you, Ruth H., for sharing this recipe with us!)

Claus Doris Cookies

Ingredients:
3/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
2 1/2 cups flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. almond flavoring
2- 1.5 oz bars of chocolate broken up (can use chocolate chips)
1/2 cup nuts
1/2 cup maraschino cherries

Directions:
Combine butter and sugars, then egg, almond, vanilla. Add salt and flour. Add nuts, chocolate and cherries. Bake 350 degrees for 8 minutes.

(Thanks to Becky W. for sharing this recipe!)

Frosted Brownies

Brownie Ingredients:
Nuts (optional)
1 1/2 C. Flour
2C. Sugar
8 T. Unsweetened Cocoa
1 tsp. Salt
1 C. Oil
2 tsp. Vanilla
4 Eggs

Directions:
Mix oil, sugar, and vanilla beat well. Beat eggs in separate bowl till fluffy. Beat eggs into mixture. Add dry ingredients beat well. Add nuts and mix well. (optional) Pour into greased and floured 9X13 pan. Bake 25-30min @ 350. Let brownies cool.

Frosting Ingredients:
1lb. of Powdered Sugar
1 stick of Butter
3 tsp. Vanilla

Frosting Directions:
Melt 2 or 3 T. butter, stir in unsweetened powdered cocoa. Use your own judgment how much cocoa you want. Just make sure it is still thin enough to drizzle on top. Beat well. If too thick, add milk. Spread on top of brownies.

(Thank you Kristee R. for sharing this recipe with us!)

Fruit Salsa

Ingredients:
6 Granny Smith apples - peeled and chopped
4-6 lbs. of strawberries - chopped
5 kiwis - peeled and chopped
1 orange

Directions:
Add all chopped fruit together in large bowl and squeeze juice of orange over the top. Mix and serve. It is much better when it has had time to chill for at least 1 hour.

(Thank you, Karen H. for sharing this recipe.)

Honey 'n' Spice Blueberry Pancakes

Ingredients:
2 cups whole Wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
2 T Sugar
1/8 tsp nutmeg
1/4 tsp ginger
3/4 tsp cinnamon
1/4 cup melted butter
2 T honey
1 egg
2 C buttermilk (Regular Milk OK too)
1 C blueberries, fresh or frozen

Directions:
Mix together dry ingredients and then add the rest. Top with whip cream.

(Thank you Camille S. for this recipe)

Potato Casserole

Ingredients:
2 Lbs Hash Brown Potatoes, Frozen, Cubed
½ Cup Melted Butter
1 Can Cream of Chicken Soup
1 Pint Sour Cream
2 Cups Grated Cheese
½ Cup Chopped Green Onion
1 tsp Salt
1 tsp Pepper

Topping:
¼ Cup Melted Butter
1 Cup Corn Flakes

Directions:
Mix all ingredients (except the last 2 for the Topping) together, spread into a greased 9x13 pan. Prepare the topping by pouring melted butter over corn flakes. Mix and spread on top of potatoes. Bake at 350° for 30 minutes or until hot through.

Cranberry Orange Muffins

Ingredients:
2 Cups all Purpose Flour
¾ Cup Granulated Sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt1 Cup Cranberries
1 Egg
¾ Cup Orange Juice
¼ Cup Vegetable Oil
1 tsp Grated Orange Rind

Directions:
Combine all dry ingredients in medium bowl. Stir in cranberries. In a large bowl, beat egg, orange juice, oil and orange rind. Stir dry ingredients into liquid ingredients. Spoon into muffin tins and sprinkle top with sugar. Bake at 400° for 15-20 minutes. Makes 12 muffins.

(Thank you Ruth H. for sharing this recipe in the Provident Living)

Creamy Oatmeal

Ingredients:
4 ¼ Cups Water
½ tsp Salt
2 Cups Uncooked Oats (NOT Quick Oats)
1Tbsp Dry Milk Powder
1Tbsp Sugar Bring
3 ¾ cups water and salt to a boil.

Directions:
Stir in oats and reduce heat. Cook about 5 minutes, stirring occasionally. Increase or decrease water for thinner or thicker oatmeal. Add remaining ingredients and stir well. Makes 4 cups cereal.

(Thank you Ruth H. for sharing this recipe in the Provident Living)

Asian Green Bean Salad

Ingredients
8 oz. uncooked linguine
1 lb. green beans, trimmed
2 c. diagonally sliced celery
1 c. thinly sliced red bell pepper
1/2 c. sliced green onions
1/3 c. chopped fresh cilantro

Dressing:
¼ c. rice wine vinegar
¼ c. soy sauce
2 Tbs. sesame oil
2 tsp. grated peeled fresh ginger
½ tsp. sugar
¼ tsp. freshly ground black pepper
3 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)

Directions:
1. To prepare salad, break linguine in half. Cook pasta according to package directions; add beans during last 3 minutes of cooking. Stir in celery, bell pepper, and onions during the last minute of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl and add cilantro.2. To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill. Makes 8 servings.

(Thank you Camille S. for sharing this recipe)

5 Layer Bean Dip

Ingredients:

1 can of spicy re-fried beans
1 pkg of Mexican blend shredded cheese
1 small container of sour cream
1 jar of salsa
1 bunch of green onion
1 bag of tortilla chips

Directions:

1. In a pie pan spread re-fried beans.
2. Pour desired amount of salsa on top of the beans.
3. Spread sour cream over the salsa. (Don't worry it the salsa and sour cream mix)
4. Top the sour cream with cheese.
5. Dice the green onions and sprinkle over the cheese.
6. Serve with tortilla chips.

(Thank you Angela M. for sharing this recipe!)

Vanilla Cake with Cherries

Ingredients:

1 pkg white cake mix
1 pkg large vanilla instant pudding
1 tub of cool whip
1 can of Comstock cherry pie filling

Directions:

1. Make pudding as directed and chill.
2. Make cake as directed and cool.
3. When the cake is completely cooled. Take the tub of cool whip and fold it into the pudding. This will make a creamy mixture.
4. When the cool whip and pudding are combined cover the cake with the mixture.
5. After the cake is covered with the mixture spoon cherries onto the cake. Enjoy!

(Thank you Angela M. for sharing this yummy recipe with us!)

Gooey Chicken Quesadillas

Ingredients:
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1 tsp. chili powder
1/2 cup shredded Cheddar cheese
2 cans (4.5 oz. each) Swanson® Premium Chunk Chicken Breast in Water, drained OR 1 can (9.75 oz.) Swanson® Premium Chunk Chicken Breast in Water, drained
8 flour tortillas (8-inch)

Directions:
PREHEAT oven to 425°F.
MIX soup, chili powder, cheese and chicken.
SPREAD about 1/4 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 10 min. or until hot. Makes 8 quesadillas.

(We usually halve this recipe at our house and actually makes more than 4 quesadillas)

(Thank you Camille S. for sharing this recipe!)

"Secret" Slush Punch

Ingredients:
1 (12oz) can OJ concentrate
1 (12oz) can Lemonade concentrate
4 c sugar
1 tsp Vanilla extract
1 tsp Almond extract
18 c Water
2 (1gal) ziploc bags
2 (2L) 7-up

Directions:
Mix together everything but the 7-up; freeze in two 1 gal Ziploc bags. Thaw 1 hour before serving. Chunk up until it's slushy. Out in punch bowl and pour 1 bottle of 7-up. This recipe makes 2 bowls of slush punch (1 bag w/ 1 bottle of 7-up)

(Thank you Camille S. for sharing this recipe!)

Chocolate-Coconut Rice Crispy Treats

Ingredients:
8 C cocoa cereal – I like the Malt-O-Meal brand (Cocoa Dyno-Bites) and the Safeway brand (Cocoa Nuggets), but the name brands, like Cocoa Krispies or Cocoa Pebbles will work just fine, if you want to pay more.
2-3 C Sweetened Coconut - untoasted
1lb bag jumbo marshmallows
½ C Butter/Margarine

Directions:
1. Measure out the cocoa cereal into a big mixing bowl.

2. Spray a large 13x18” Jelly-Roll pan with cooking spray to prevent sticking. Or you can spread the mixture between 2 9X13” pans.

3. Gently toast the coconut in a 10” sauté pan set on medium heat. Stir frequently, being sure to move the coconut around. During the first few minutes of this process, the coconut is actually losing its liquid, so that it can dry and toast. Once it starts browning up, stir and move the coconut around more frequently, to prevent burning. You want the coconut to get nice and toasty brown, but not burnt. There will still be some white parts in the pan, but you’re looking for more of a medium to dark brown look to the majority of the coconut. Once you’ve reached that point, taste it. If it crunches and tastes good to you, turn the stove off and dump the coconut directly on top of the cocoa cereal.

4. Melt the marshmallows and the butter together in a large saucepan until the marshmallows are melted and the butter is mixed in well. It helps to spray a rubber spatula with cooking spray while you’re working with the marshmallows.

5. Pour the marshmallow mixture over the cocoa cereal and coconut in the large mixing bowl. Mix well and transfer to the prepared pan(s). Using greased hands, pat the treats down evenly into the pan(s) and allow to cool.

(Thank you Stacie A. for sharing this yummy recipe!)

Crème Brulee French Toast

1C Butter
1C Brown Sugar
2T Light Corn Syrup
1 Loaf Challah Bread (Braided Jewish Egg Bread)
5 Eggs
1.5C Half & Half
1tsp Vanilla
1/4tsp Salt

Melt together Butter, Corn Syrup and Brown Sugar. Whisk together well. Pour into 9x13 baking dish.

Cut bread into 1-inch slices. Trim off crust and wedge them on top of butter mixture.

Whisk together Half&Half, Eggs, Salt, and Vanilla. Pour mixture over bread.

Chill overnight. Bake the next morning @ 350F for 45 minutes or until golden brown.

Serve w/Butter and Syrup, if desired. But it makes its own syrup, so it’s not necessary.

(Thank you Julie P. for sharing this recipe!)

South of the Border Stuffed Shells

Serving: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

Ingredients:
24 uncooked jumbo shells
1 grated cup Monterey Jack cheese
1 16 oz jar picante sauce
1 8 oz can tomato sauce low sodium
1/2 cup water
1 chopped medium onion
1 lb ground beef lean
2 tsp vegetable oil
1 tsp chili powder
1 drained
4 oz can green chile

Directions:
1. Prepare pasta according to package directions; drain.
2. Mix picante sauce, tomato sauce and water in small bowl.
3. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil).
4. Remove from heat and drain off fat.
5. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture.
6. Preheat oven to 350º F.
7. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish.
8. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish.
9. Pour remaining picante mixture over top of shells.
10. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes.
11. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts.
12. Serve immediately.

TIP: This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.

Nutrition:
Based on individual serving.
Calories: 405
Total Fat: 16 g
Carbohydrates: 37 g
Protein: 25 g

(Thank you Camille S. for sharing this recipe)

Cherry-Chocolate Cake

Ingredients:
1 Chocolate Cake Mix
1 Cup of Water
1 Egg
1 Can (21 ounces) Cherry Pie Filling

Preheat the oven to 350. In a large bowl, mix together the cake mix, water, and egg until smooth. Fold in the cherry pie filling. Pour into a greased 9x13 inch pan.

Bake for 30-35 minutes, or until the cake springs back when touched.

(Thank you Camille S. for sharing this recipe)

Enchilada Soup

Start with:
2 cans (4 cups) chicken broth
1 cream cheese (8 oz.)
Heat up and whisk until well blended and cream cheese is completely melted.

Add:
1 large can MILD green enchilada sauce
1 pint half and half
1 can corn, drained
2-3 chicken breasts, cooked and shredded
1 ½ cups instant rice

Bring all ingredients to a boil. Reduce heat and cook for 10 min, stirring occasionally. Makes 12-15 cups or servings.

(Thank you Terina E. for sharing this recipe with everyone.)