two minute peanut brittle

Ingredients

• Servings: 1
• 24 individually wrapped caramels, unwrapped
• 1 cup unsalted dry roasted peanuts

Recipe

Preparation Time: 2 mins Cook Time: 2 mins Ready Time: 4 mins


• coat a cookie sheet with nonstick cooking spray. set aside.
• place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. some microwaves may take longer. stir in the peanuts, and pour out the prepared baking sheet. press as thinly as you can. cool completely, then break into pieces.

stroopwafels

Ingredients

• Servings: 12
• 4 cups all-purpose flour
• 1 1/8 cups butter, melted
• 3/4 cup white sugar
• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm milk
• 1 egg
• 1 1/2 cups molasses
• 1 1/3 cups packed brown sugar
• 1/3 cup butter
• 1 teaspoon ground cinnamon

Recipe

• in a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. when the dough becomes to stiff to stir, turn out a floured surface and knead by hand for a few minutes. set aside to rise for 45 minutes.
• to make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. stir to blend, and set aside.
• preheat a pizzelle iron. knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
• carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. don't wait too long, otherwise they will break. spread filling on the insides, and put the halves back together.

Heavenly Hash

Ingredients

• Servings: 12
• 1 1/2 cups water
• 3/4 cup uncooked white rice
• 2 cups crushed pineapple, drained
• 1 (10.5 ounce) package miniature marshmallows
• 1 (4 ounce) jar maraschino cherries, halved
• 1 cup heavy cream
• 1/2 cup confectioners' sugar, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. cool completely.
• in a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. in a chilled bowl, whip the cream until peaks form. fold in confectioners sugar. fold whipped cream into rice mixture. refrigerate for 2 hours.

Carrots In Dill Butter

Ingredients

• Servings: 6
• 8 carrots, peeled and sliced into 1 inch pieces
• 1/2 cup water
• 2 tablespoons butter
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dill seed

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

chocolate toffee crunch bars

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/4 cup packed brown sugar
• 1/3 cup butter, melted
• 1/2 cup finely chopped walnuts
• 1 cup semisweet chocolate chips
• 1/2 cup packed brown sugar
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. press into the bottom of an ungreased 9x13 inch pan.
• bake for 8 to 10 minutes in preheated oven. in a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. pour immediately over baked cookie base.
• bake for 10 more minutes. remove from oven, and sprinkle with chocolate chips. let stand for 2 to 3 minutes, until chips are shiny and soft. spread the softened chocolate evenly over the top. sprinkle with chopped nuts. cool before cutting into bars.

Giant Ding Dong Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• 1/4 cup shortening
• 3 tablespoons light corn syrup
• 2 1/4 tablespoons water

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch springform pan.
• in a large bowl, stir together the cake mix and instant pudding. make a well in the center and pour in the eggs, oil and water. mix until well blended. spread evenly into the prepared pan.
• bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. cool cake completely on a wire rack before removing from pan.
• slice a 1 inch thick slice off of the top of the cake and set aside. scoop out the cake for the center of the bottom part to within 1 inch of the sides. discard or save for another use. to make the filling, whisk together the flour and milk. cook over medium heat, stirring constantly until thickened. set aside to cool completely.
• once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. add the milk mixture and continue to beat for 4 more minutes. spoon into the center of the cake and replace the layer sliced from the top.
• combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. heat, stirring frequently until melted and smooth. pour warm glaze over the top of the cake and smooth over the sides. refrigerate until serving.

scrumptious sweet potato casserole

Ingredients

• Servings: 8
• 3 cups cooked and mashed sweet potatoes
• 2/3 cup white sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 eggs, beaten
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/3 cup butter, softened

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large mixing bowl, combine sweet potatoes, white sugar, 1/4 cup margarine, vanilla, milk, and beaten eggs. mix well. pour mixture into prepared baking dish.
• in a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 cup margarine. mix well. sprinkle over sweet potato mixture.
• bake for 25 to 30 minutes.