Snickers Fudge

  Ingredient List:

First Layer: 1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Second Layer: 4 tablespoons butter

1 cup granulated sugar

 1/4 cup evaporated milk

 1 1/2 cups marshmallow crème

 1/4 cup peanut butter

 1 teaspoon vanilla

 1 1/2 cups chopped salted peanuts

Third Layer: 14 ounce package caramel cubes

1/4 cup heavy cream

 Fourth Layer: 1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

First Layer Prep: Lightly spray 9×13 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set.

Third Layer Prep: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set.

 Fourth Layer Prep: Repeat step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour before cutting.

Slow Cooker Beef Tips with Gravy

 1 1/2 lb beef tips or cubed beef stew meat

 1 package of dry onion soup mix

 1 can of cream of mushroom soup

1 can of beef broth 

add beef to slow cooker

 in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth

stir to combine and pour over beef in slow cooker

stir all ingredients together cook on low for at least 6 to 8 hours give everything a good stir before serving serve on top of mashed potatoes or egg noodles

Easy Chiquita Banana Pumpkin Pie Recipe

Ingredients:

•   Non-stick baking spray
• 2   Tbsp. Graham cracker crumbs
• 2   very ripe Chiquita Bananas, peeled and cut into chunks
• 3   Egg whites
• 1   cup Canned pumpkin (or pureed fresh pumpkin)
• 1/2   cup Sugar
• 1 1/2   tsp. Pumpkin pie spice, or more to taste
• 1   cup Non-fat evaporated milk
• 1   tsp. Vanilla
•   Fat-free Whipped cream (optional)

  Line a baking sheet with foil; set aside. Spray a 9-inch deep-dish pie pan with nonstick baking spray or butter-flavor spray. Sprinkle graham cracker crumbs over bottom of pie pan and place pan on baking sheet; set aside. Place bananas in a blender and puree until smooth. Add egg whites and pumpkin to the blender and mix until uniform in color. Add remaining ingredients and blend for one minute or until the mixture is uniform in color. Pour the mixture over the crumbs in the pie pan. Place baking sheet and pie in oven and bake for 45 to 55 minutes or until a toothpick inserted into the center of pie comes out clean. Remove from oven, cool and then chill thoroughly. Garnish with whipped cream (optional).

Variation: omit the graham cracker crumbs and bake in a pre-baked deep dish 9-inch pie crust.

PAULA DEEN'S 5 MINUTE FUDGE

  Prep Time: 5 mins
 Total Time: 15 mins Servings: 20-30
 Ingredients 
1 2/3 cups white sugar 
2/3 cup evaporated milk 
1 tablespoon unsalted butter
  1/2 teaspoon salt
  1 (6 ounce) packages milk chocolate chips 
16 large marshmallows 
1 teaspoon pure vanilla extract 
1 cup chopped nuts
  Direction 1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 
2.Add in chocolate chips; cook until melted.
  3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
  4.Pour into a 8-inch pan. Cool cut into squares.

One Bowl Apple Cake

 2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

*~*~* Miraculous Weight Loss Drink *~*~*

 RECIPE:
– 1 cup unsweetened 100% cranberry juice
– 7 cups purified water
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp ground nutmeg
– 3/4 Cup fresh squeezed orange juice (approx 3 oranges)
– 1/4 Cup fresh squeezed lemon juice (approx 1-2 lemons)

DIRECTIONS:
Bring water to a boil; add cranberry juice, reduce heat to low
Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature

Stir in orange & lemon juices... Add ice and enjoy!

Fresh Apple Cake

About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced

1 (9 ounce) package yellow cake mix

2 tablespoons sugar

 1 tablespoon ground cinnamon

1 stick real butter

Directions: 1. Preheat oven to 350°F.

2. Cut apple slices crosswise in half.

3. Place in pan; sprinkle with dry cake mix.

4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.

5. Drizzle with butter.

6. Bake 30 minutes or until topping is golden brown.

7. Serve warm with ice cream, if desired! 

 FRESH APPLE CAKE

Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray. Sprinkle on boxed cake mix. Pour melted butter over the fruit and dry cake mix. Bake at 180/350* for approximately 35-45 minutes -- it's done when it is nice and bubbly

Pistachio Fudge

 

  This recipe comes directly from McCormick Foods!

Ingredients:

 1 pound white baking chocolate

1 package (8 ounces) cream cheese, softened

 3 cups confectioners' sugar

1/2 teaspoon McCormick® pure vanilla extract

1/4 teaspoon McCormick® Pure almond extract

1/8 teaspoon McCormick® green food color

1/2 cup chopped pistachios

Additional pistachios for garnish, if desired

 How to make it: Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.

Melt chocolate as directed on package.

 Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios. Spread evenly in prepared pan.

 Garnish with additional pistachios, if desired.

Refrigerate at least 1 hour or until firm

Use foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares

 Store in refrigerator.

 Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares

Pumpkin Pie Cake

 Ingredients: 1 (18 oz) can pumpkin (not pie filling)

1 box yellow cake mix (2 layer size)

1 cup sugar

1/2 cup melted butter

1 (13 oz) can evaporated milk (not sweetened condensed)

 3/4 cups chopped pecans or walnuts

3 eggs

 3 teaspoon cinnamon

Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan.

Sprinkle dry cake mix over mixture.

Drizzle with melted butter.

 Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. ~Enjoy!