Caramel Sauce

Ingredients:

3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract

 

Directions:

1 Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.

2 Bring to boil for 3 to 5 minutes depending upon thickness desired.

3 Remove from heat and stir in evaporated milk and vanilla.

                                                      Source : food.com

 

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Ice Cream Sandwich Dessert

Ingredients:

24 ice cream sandwiches, unwrapped
2 tablespoons Kahlua or 2 tablespoons kahlua-flavored syrup
1 (16 ounce) container whipped topping
1 cup walnuts, chopped
caramel ice cream topping
chocolate ice cream topping
1 cup English toffee bits or 1 cup Heath candy bar

 

Directions:

1 Place half of your sandwiches in the bottom of a square serving dish . . . making sure sides of sandwiches are against the pan. I make it in a 9x13 glass dish.

2 Cover with whipped topping.

3 Top with half chopped walnuts. 

4 Microwave 1/2 jar Chocolate syrup for 1-2 minutes, mix in 2 Tbls Kahlua.

5 Drizzle whipped topping with both chocolate and caramel.

6 Repeat above steps for next layer. Ending with whipped topping. Add Toffee Pieces to top.

7 Cover and freeze for 4 hours. Best overnight!

                                                   Source : food.com

 

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Amazing White Trash Puff Balls

Ingredients:

1 (8 ounce) package hormel sliced pepperoni (or any brand)
1 (8 ounce) package cream cheese
2 (10 1/8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls

Directions:

 

1 Take out the crescent rolls, and seperate into the individual triangles.

2 Flatten each triangle and slice it so that it becomes three small triangles.

3 Dice or chop your pepperoni into tiny, tiny pieces.

4 Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.

5 Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.

6 Pinch up all of the sides around the filling.

7 Repeat and place them all on a cookie sheet.

8 Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).

9 Let cool for a few minutes before serving!
                                                               Source : food.com

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Chunky Potato-and-Swiss Chowder

Ingredients

Cooking spray
2 cups thinly sliced leek (about 2 large)
2 garlic cloves, minced
4 cups cubed peeled Yukon gold potato (about 1 1/2 pounds)
1 cup cubed carrot (about 1/2 pound)
1 cup cubed yellow squash
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
1 cup hot cooked wild rice
1 cup half-and-half
1/2 cup (2 ounces) shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh chopped parsley (optional)

Preparation

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

                                                                     Source : myrecipes.com

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Ooey-Gooey Peanut Butter-Chocolate Brownies

Ingredients

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Preparation

Preheat oven to 350°.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.

                                                Source : myrecipes.com

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Snickers Cheesecake

Ingredients

Crust:

24 chocolate sandwich cookies (such as Oreos) 
4 tablespoons unsalted butter, melted

Filling:

3 8-oz. packages cream cheese, at room temperature 
3/4 cup sugar
3 large eggs, at room temperature 
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices 
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional 

Preparation

1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.

2. Make filling: Place a roasting pan filled with 1 inch hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.

3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.

4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.

                                                                 Source : myrecipes.com

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