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.

Sea Salt Caramel

First off I have to say... this is legit. Absolutely amazing, set your taste buds watering type gourmet caramel. And its freaking awesome. And EASY

1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light karo syrup
1/2 c. sweetened condensed milk

Combine all in a saucepan on stove on medium (for electric stove, gas stove... go low so you dont burn the caramel). Cook stirring constantly for about 6 minutes or until the ingredients are melted together, and you have reached a rolling boil. (Remember to keep stirring it constantly!). Pour into a greased dish. SPRINKLE WITH SALT. (Believe me, You WILL thank me later, it brings out the flavor and turns it from ordinary "ok" caramel, to DANG mouthbuds go crazy caramel. I promise.) Let it cool. Cut, wrap in wax, and store airtight!

This can ALSO be made in the microwave in a microwaveable dish. Combine all of the ingredients and stir every minute.

Strawberry Jam Tarts

For the Pastry:
 5 c. flour
2 t. salt
1 t. baking powder
3 T brown sugar
1 lb crisco (if you have a 3 lb can just use 1/3 of the can)
1 egg
2 T white vinegar
1 c. COLD water

Your favorite jam----I use my moms homemade strawberry jam on these and it's delicious

For the Cream Topping
1 (8 oz) block soft cream cheese
1/4 c. soft butter
3/4 c. powdered sugar
1 t. vanilla

Pastry directions:
Measure the flour, salt, baking powder, and brown sugar, and mix together. Add the crisco and cut it into the mixture until it looks like crumbs. Add the well beaten egg and the vinegar, and then slowly add the cold water into it while mixing with your hands. Divide the dough into 4 equal parts. (Each part makes 2 full pie crusts.) Wrap the extra dough in plastic wrap. (It will last for 2 weeks in the fridge, or you can just freeze the dough balls and use them again whenever, they last for a LONG time.) Roll out the dough that you are going to use and cut into flower shapes (or whichever type of cookie cutter you want) and place the dough pieces into cupcake tins. Bake at 400 degrees for 12-14 minutes. Cool.

While the tarts are baking whip all of the cream frosting ingredients together (minus the jam.)

Once the tarts are partially cooled spoon a generous amount of jelly onto the warm tart, and then add a dollop of the cream frosting on top This recipe makes a LOT of tarts, I normally split the recipe in 1/2 or in 1/4's instead of freezing the dough (for lack of freezer space.) (However I do still use the same amount of cream frosting on the recipe...) Enjoy!   

Almond Roca

1/2 c. butter
2 c. sugar
3 T. water
2 large Hershey Almond Bars

Lightly spray a cookie sheet. Grate one Almond Hershey bar and place the rinds on the cookie sheet. Melt the butter in a pan on the stove. Add the sugar and water to the butter and bring to a rolling boil- stir frequently until it turns the color of a dark caramel. (Can stir in small chopped almond pieces here if desired right before you take it off the burner.) Spread on top of the grated chocolate on the cookie sheet. Top with another grated Hershey Almond Bar and cool in the freezer for 1/2 an hour. Break into pieces.

Russian Tea Cakes (Nut Butter Balls)

1 c. butter
1/2 c. powdered sugar
1/2 t. salt
1 t. almond extract or 2 t. vanilla
2 c. flour
1 c. finely chopped walnuts

Mix all ingredients together well. Roll into balls. Preheat oven to 350 degrees. Bake cookies until light brown (about 15 minutes.) When slightly cooled, roll in powdered sugar.  Then promptly stuff your face :)

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.

Girl Scout Thin Mint Cookies

I don't know about you... but I used to be a girl scout so long ago. I have to admit... my favorite thing about it was the cookies. So, I've found a way to make a girl scout cookie thin mint (oh yes) recipe :) And I'm so excited about it that I had to put it on here. Yum Yum Yum. These are awesome broken up in ice cream by the way!

Chocolate Cookie Wafers:
1 (18.25 oz) Pkg Betty Crocker Chocolate Fudge Cake Mix
3 T shortening, melted
1/2 c. cake flour, measured then sifted
1 egg
3 T water
Non stick cooking spray

Coating:
3 (12 oz) bags of semi sweet chocolate chips
3/4 t. peppermint extract
6 T shortening

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time. When mixed and dough forms cover and chill in the refrigerator for 2 hours. Preheat the oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick (you know how thick they are :) )To cut, use the top of a spice shaker, or another top with a 1 1/2 inch diameter cutout. Put the cookie dough rounds on a lightly coated with cooking spray cookie sheet. Bake for 10 minutes. Remove the wafers from the oven and cool completely.
Combine the chocolate chips with the peppermint extract and shortening and heat in the microwave, stir gently in 30 second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so extra chocolate drips off, then place the cookies side by side on a wax paper lined sheet. Refrigerate until firm. Makes roughly 100 cookies

Cookie Monster (Craigo's Copy Cat)

 ! ALERT!WARNING !

 (Not for the faint of heart or those unwilling to die and go to warm chocolate heaven!)

1/4 c. butter
12 oz. chocolate chips
1 c. flour
1/4 c. brown sugar
1/4 t. baking soda
1/4 t. salt
1/4 c. sugar
1 1/4 c. oatmeal
1 egg
1/2 t. baking powder
1/2 t. vanilla
2/3 c. chopped walnuts
Vanilla Ice Cream
Whipped Cream Spray
Chocolate and Caramel syrup (for ice cream)

Cream the butter and both sugars together. Add the eggs and vanilla, and mix with the flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips and nuts. Spray the bottom of your cookie monster pan (or if you don't have one a normal pie pan will do) with cooking spray. Squish your cookie dough into the bottom of the pan. Turn oven on 350 degrees. Cook the dough for roughly 10 minutes or so, (the top of the cookie will be done... the middle of the cookie will be mostly done.) Pull out the pie pan. Layer on top of the cookie (while it is still warm) the ice cream. Then spray whipped topping all across the top, and then drizzle chocolate syrup and caramel over the top. Then clean up the drool from the floor that you made while waiting to sink your teeth into this warm chocolatey heaven on earth. Serves 4 people.

Mountain School Bread

Before I start I have to say that this is in all honesty... the best (healthier) tasting bread you'll ever eat. Almost like cake.

2 c. shredded zucchini
1/2 c. shredded carrots
2 bananas mashed
1 c. olive oil (has to be olive oil, I learned the hard way when I ruined an entire batch once)
3 c. flour
2 c. sugar
1 t. salt
1 t. baking soda
1 t. cinnamon
1 t. vanilla
1 1/2 c. chocolate chips

Mix all of the wet ingredients together, and then add the dry. Mix until combined. Bake at 350 degrees for about 50 minutes until the center is done when a toothpick is inserted.

Blintzes

Filling:
1 (8oz) cream cheese softened
1/8 t. cinnamon
1 egg
pinch of salt
1/8 t. lemon extract

Crepes:
2 eggs
1 c. flour
1 1/4 c. milk
1/4 t. baking powder
1/2 t. sugar
1/2 t. salt

In a bowl combine the filling. Mix and set aside. Combine the crepe ingredients with a mixer. Place a dollop of butter into a skillet on med-low. Pour 3 T batter into pan. Once batter is no longer shiny, turn the crepe onto a cotton towel (sprinkled with powdered sugar), cooked side up. Place 2 T filling onto the crepe. Fold opposite sides to form a square, leaving the uncooked side facing out. Place on a cookie sheet. Refrigerate until serving time. 20 minutes before serving take out of the fridge and sit on the counter to return to room temperature. Fry in butter and serve with sour cream or berry jam. Makes 20-22 blintzes. Can be frozen, use within 3 weeks.

Danish Ebelskivers

First, you'll need an Ebleskiver pan, looks like this :

3 eggs beaten lightly
4 t. baking powder
1 T milk
1/2 t. nutmeg
2 c. milk
3 c. sifted flour
3 T melted butter
2 T sugar
1/2 t. salt
powdered sugar
shortening

Mix the liquids together, and then add the dry ingredients. Put 1 t shortening into each ebleskiver cup. add batter into the cup until its 1/2 full. Turn with a fork when bottom side is browned- when browned on both sides take out and roll generously in powdered sugar. Eat immediately. (not that they'll last more than 30 seconds out of the pan any way)

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.

Cinnabon Classic Copycat

Dough: 

1 pkg yeast

1 c. warm milk

1/2 c. sugar

1/3 c. margarine

1 t salt

2 eggs

4 c. flour

Filling: 

1 c. packed brown sugar

2 1/2 T cinnamon

1-2 T flour

1/3 c. margarine softened

Icing: 

1/8 t. salt

1/4 c. cream cheese

1/2 t. vanilla

1 1/2 c. powdered sugar

8 T. margarine

Dissolve yeast into warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour. Mix well. Knead dough into a large ball, using hands lightly dusted with flour. Put into a large bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.

 Roll the dough out onto a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. Should be approximately 1/4 inch thick. Preheat the oven to 400 Degrees. To make the filling combing the brown sugar and cinnamon in a bowl with 1-2 T of flour (The flour keeps the center of the cinnamon rolls from rising up out of themselves while cooking). Spread softened margarine over the surface of the dough and sprinkle with the brown sugar cinnamon mixture.

 Carefully roll dough down to the bottom edge. Cut the dough into 1 3/4 inch slices and place in lightly greased baking pan (13x9). Bake for 10 minutes or until golden brown. While the rolls are baking, combine the icing ingredients. Beat with a mixture until fluffy. Spread over warm rolls.  

Stuffed Strawberries

First off... I must say that these strawberries are amazing. Probably the best "chick food" that Ive ever come up with in my entire life. Chocolate+fruit+cream cheese...... YUM. To die for. Craving them already just thinking about it. 

2 lbs strawberries

1/2 c. semi sweet chocolate chips

8oz cream cheese softened

2T vanilla

3/4 c (or more) of powdered sugar

Cut the bottom tips off of the strawberries after washing and cutting the green tips off. (cutting the bottom tip off... makes them stand.). When I cut the green leaves off the top I try to do it so that the top forms a V notch for the icing to sit in. After this is done put all of your strawberries into the refrigerator. Whip your cream cheese, vanilla, and powdered sugar together until its thoroughly mixed. With an icing tip (or those cake pastry plastic decorator pumps) squeeze out just a bit of the icing mixture onto the top of each strawberry. Once these are all done put them back into the refrigerator carefully. (If you don't put them back in... the icing will melt off the top.) Get your chocolate all nice and warm and melted and then however you want to pipette a little drizzle across each strawberry. this is important.... PUT THEM BACK INTO THE REFRIGERATOR FOR A GOOD 15 MINUTES. I learned this the hard way. If they don't go RIGHT back into the fridge.... you can say goodbye to all of your icing as it melts off of the strawberries and onto your serving platter. When cooled, put on the counter and watch how quick these babies disappear!