Crack Toffee (Sweet & Salty Graham Crackers)

First off... "crack" is likely the only fitting name for these bad boys. You naively think "yes, I have self control and can eat one or two." Now apologize to yourself for lying.. and bask in that artery clogging deliciousness as you devour the entire pan within 24 hours. *cough*..... not that I have done so. *cough.*

28 Graham Cracker Squares
1 c butter
1 c brown sugar
1 t vanilla
1/2 t salt
3/4 c chopped pecans (optional)
chocolate chips (optional)

Preheat oven to 350 degrees. Line an ungreased jelly roll pan with graham crackers, breaking in half if necessary to fill the pan. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow to boil for 2 minutes while stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat. If using, sprinkle pecans on top. Bake in oven for 10 minutes. If you prefer a little crunchier, add an additional minute or two to baking time. Remove from oven and allow to cool. Should remove easily from the pan as you break or chip them into pieces/squares. Store them at room temperature in an airtight container for up to 3 days.

*Note, these can also be done with saltine crackers. I prefer to drizzle chocolate on top of the ones with saltine crackers.

Peanut Butter Bars

picture courtesy of www.stylishcuisine.com

First off... these are SO good. I used to make these when I had roommates... and then had to refrain, because I would put them in the fridge to cool off and come  back 20 minutes later to find out that my roommates had eaten them ALL without leaving me any haha. They tend to disappear quickly!!

1 c. creamy peanut butter
1/2 c. dried oats
4 c. powdered sugar
1 c. softened margarine
1 (12 oz) bag semi sweet chocolate chips

Mix and press the ingredients into a sprayed 9x13 inch pan. Melt the bag of chocolate chips and spread the chocolate on top of the peanut butter mixture in the pan. Refrigerate for 1/2 of an hour. Cut the bars. Replace back in the refrigerator and cool for 1 hour.

Snicker Salad

6 apples
6-7 snickers bars
1 jar whipped topping

Cut the apples up into small pieces and place in a bowl. (While I'm cutting them up I normally throw some of the whipped topping into the bowl as well and mix it, it keeps the apples from turning brown.) Cut the snickers into small pieces and place in the bowl. Mix in the whipped topping and refrigerate.

Fruit Dip

Plain Yogurt
Whipped Topping
Instant Vanilla Pudding Powder

Equal Amounts of Plain Yogurt and Whipped Topping mixed well together. Then mix in vanilla pudding powder to taste. Refrigerate and serve with fruit (Or just dip your finger into it like me :) )

Another good rendition of this recipe is to use Strawberry or Raspberry yogurt mixed with the whipped topping. No pudding powder needed for this one.

Restaurant Style Salsa

1 can (28 oz) whole tomatoes with juice
2 cans (10 oz) Rotel- diced tomatoes and green chiles
1/4 c. chopped onion
1 clove minced garlic
1 whole jalapeno quartered and sliced thin (oh yes, with the seeds and all)
1/4 t. sugar
1/4 t. salt
1/4 t. ground cumin
1/2 c. cilantro
1/2 of a lime juiced, or 1 T bottled lime juice

Combine the whole tomatoes, rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get salsa to the consistency you like- 10-15 pulses. Test the seasonings with a tortilla chip and adjust as needed. Refrigerate for at least an hour. Serve with tortilla chips or with cheese nachos.

Chicken Salad Croissants

2 c. cooked chopped chicken
1 stalk Celery
2 stalks Green onion
3/4 c, Mayo
2 T minced onion
2 splashes lemon juice
1/2 c. sliced purple grapes (optional)
grated cheese (optional)
lettuce (optional)
Croissants (or bread if you dont have croissants..)

Mix ingredients together and place on sliced croissants. If you are using bread it is REALLY good to butter the bread and throw it on a george foreman until its crispy before putting the chicken mix onto it. Eat right away or refrigerate.

Chicken Pasta Salad

1 (12 oz) pkg bowtie pasta (cooked)
1 (12 oz) pkg spiral pasta (cooked)
6 chicken breasts cooked and diced
4 green onions chopped
1 (8 oz) can drained mandarin oranges
1 (16 oz) can drained pineapple tidbits
2 diced celery stalks
craisins
2 c red grapes, halved
1 c. mayonnaise
1 (16 oz) jar Krafy Coleslaw Dressing

Mix all ingredients together, chill. Serve!

Taco Dip

2 cans refried beans
1 T lemon juice
2 medium avocados
1/2 t salt
1/2 c. mayonnaise
1/2 t pepper
1 taco seasoning packet
1 large sour cream
8 oz grated cheese

Bottom layer: (uses a 13x9 pan)
1) Refried Beans
2) avocado mixed with salt, pepper, and lemon juice (mash avocado)
3) sour cream mixture (sour cream + mayonnaise + taco seasoning)
4) grated cheese

Chill before serving, serve with tortilla chips. (Can also add other toppings like olives, green onions, etc)

Raspberry Jello

1 (6oz) pkg raspberry jello
2 c. boiling water
2 (10oz) bags frozen raspberries
1 1/2 c. apple sauce
2 c. miniature marshmallows
2 c. sour cream

Dissolve Jello in hot water, and let cool slightly. Add frozen raspberries and apple sauce. Mix and pour into pan or bowl. Let it sit in the fridge until slightly thick. Mix sour cream and marshmallows together. Carefully spread on top of Jello mixture. Chill.