Caramelitas by Rachel Carlson

32 Craft Caramels
10 T Heavy Cream
3/4 C Butter (softened)
3/4 C Brown Sugar
1 C Flour
1 C Quick Oats
1 t Baking Soda
6 oz Chocolate Chips

Melt caramels in cream in microwave (about 7 minutes) and mix until all caramel is melted. Set aside.

Mix together butter, brown sugar, flour, oats and baking soda. Divide in two.

Press 1/2 of flour mixture in bottom of 8x8 square pan and bake for 10 minutes @ 350.

Pour chocolate chips and caramel on top. Sprinkle other 1/2 of mixture on top and bake for 20 minutes more.

Let cool 2 hours.

Broccoli with Garlic Butter and Cashews by Suzie Romans

Prep Time: 10 Min Cook Time: 10 Min Ready In: 20 Min

Yield 6 servings

Ingredients

1 1/2 pounds fresh broccoli, cut into bite size pieces

1/3 cup butter

1 tablespoon brown sugar

3 tablespoons soy sauce

2 teaspoons white vinegar or balsalmic vinegar

1/4 teaspoon ground black pepper

2 cloves garlic, minced

1/3 cup chopped salted cashews

Directions

1. Place the broccoli into a large pot with about 1 inch of water in the bottom.

Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain,

and arrange broccoli on a serving platter.

2. While the broccoli is cooking, melt the butter in a small skillet over medium heat.

Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then

remove from the heat. Mix in the cashews, and pour the sauce over the broccoli.

Serve immediately.

Nutritional Information

Amount Per Serving Calories: 180 | Total Fat: 14.2g | Cholesterol: 28mg

Chocolate Cherry Cake by Makenzie Winn

1 pkg. devil's food cake mix
3 eggs
2 (21 oz.) can cherry pie filling
1 tsp. vanilla
1 stick melted butter

Combine cake mix, eggs, cherry pie filling and almond flavoring. Beat 2 minutes at high speed. Pour into greased pan. Bake at 350 for 40 to 50 minutes or until toothpick comes out clean. Add frosting while cake is hot. Cool in pan. (I usually add a package of vanilla instant pudding. It makes is super moist.)

Frosting: I use a can of Betty Crocker

KaLisi's Yummy Rolls

2 c. hot water
2 T. yeast
1/3 c. sugar
2/3 c. oil
2 eggs
3 c. flour
2 t. salt
3 c. flour

Mix water and yeast until bubbly. Add sugar, oil and eggs and mix together. Add 3 c. flour slowly. Add salt. Add the rest of the flour. Dough should be sticky to the touch. Cover and let it rise until the dough doubles in size (about 1-2 hours).

Grab small handfuls of dough and form them into smooth balls, then place them on a greased baking dish. Let rolls rise again until they double in size. Bake at 350 degrees for 20 minutes, or until golden brown. While hot, brush melted butter on the tops.
Makes 32-36 rolls.

Festive Salad by Stacy Nehring

1/2 cup of sugar

1/3 cup red wine or cider vinegar

2 TB lemon juice

2 TB finely chopped onion

1/2 tsp salt

2/3 cup vegetable oil

2-3 teaspoons poppy seeds

In blender or food processor, combine the sugar, vinegar, lemon juice, oinion and salt. Cover and process until blended. Add oil and poppy seeds and blend.

10 cups romaine (I usually buy a 3 pack of romaine hearts and use it all)

1 cup shredded Swiss cheese

1 medium apple, cored and cubed (pink lady or gala)

1/4 cup dried cranberries

1/2-1 cup chopped cashews

In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat. Serve immediatley. Yeild: 8-10 servings.

Honey Curry Chicken

1/3 cup butter, melted

1/3 cup honey

2 tbs mustard
1 tsp salt

1 tsp curry powder

2 lbs chicken

Mix all together and bake in 9x13 pan on 350 for 1 hour 15 minutes. Baste or flip chicken every 15 minutes.

Serve with rice.

Buffalo Chicken Dip by Heather Goodman

(Extremely unhealthy, but oh so yummy!)

3/4 cups shredded cheddar
8 oz cream cheese
1/2 cup ranch
1/3 cup buffalo sauce (Frank's preferred, comes in regular or hot)
1 can chicken (at least 10oz) or 10 ozs boiled and shredded chicken breast

Preheat oven to 350. Mix 1/2 cup cheddar and all other ingredients in a bowl. Spread in 9x9 baking dish. Sprinkle remaining cheddar on top. Bake 25 minutes. Serve with chips or slices of french bread.