1/2 c. margarine
1 1/2 c. graham cracker crumbs
1 can condensed sweetened milk (14 oz.)
1 1/2 c. semisweet chocolate chips
1 c. butterscotch morsels
1 1/3 c. flaked coconut
1 c. chopped nuts

If you do not have graham cracker crumbs handy, just take about a package and half of graham crackers and place them in a Ziploc bag. Seal then go over with rolling pin until all lumps are out, should be fine.

Add margarine and graham cracker crumbs in bowl and mix together well. Spray a 13×9″ pan and take crumb mixture and press onto bottom of pan. Pour milk over that then top evenly with remaining ingredients. Use a fork and press down the top firmly.

Bake for 25-30 minute on 325* degrees.

*325 for glass pans, all others 350.

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Magic Bars

3 tbsp. butter
10 oz. package (or 4 cups) of marshmallows
6 cups Crisped Rice (yes, use the generic!)

Melt butter and marshmallows in large pot, once it begins to bubble stir in crisped rice. Poor into 9×13″ greased pan. You may want to grease your hands up a little bit to pat down and even out the treats in the pan. Let harden a little bit and cover. To ensure freshness, you may want to cut them up and place them in a sealed tupperware container.

These are great for lunches. A pan this size will make around 9-12 good sized squares.

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Rice Crispy Treats

3 c. semi sweet chocolate chips
1 14 oz. can sweetened condensed milk
Dash of salt
1 1/2 tsp. vanilla
1 c. chopped nuts (optional)

In saucepan over low heat melt chips, milk and salt. Remove from heat and stir in nuts and vanilla. Spread evenly throughout pan.

Chill for two hours.

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Fudge

1 package of cream cheese
1 can (14 oz) sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla

Let cream cheese reach room temperature and soften.

Add all ingredients and beat until smooth.

Pour into crust (pre-made works as does homemade) and refrigerate for three hours. Top with various fruit topping.

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No Bake Cheesecake

1 c. Karo syrup
1 c. sugar
1 c. peanut butter
6 c. crisped rice (I use generic cereal for this)
1 c. chocolate chips
1 c. butterscotch morsels

Mix together syrup and sugar in large pot. Bring to boil and then remove from heat. Add peanut butter and stir. Add crisped rice, mix well.

Poon in 9×13″ greased pan.

For the topping, melt the chips and morsels together. Add over the treats and spread out evenly. Refrigerate to harden.

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Chocolate Scotcheroos

Red Velvet Cake
Cream Cheese Frosting
Chocolate Wafers

Once cake is cooked and cooled completely, crumble into large bowl, mix in cream cheese frosting thoroughly. May be easier (and more fun) to do with hands but definitely messier!

Roll mixture into quarter size balls and lay on cookie sheet, should make 40-50. Chill for several hours – and be patient and make sure it’s really cooled down or it will get gooey.

Melt chocolate wafers in the microwave or stovetop method. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Enjoy!

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Red Velvet Balls

1 8 oz pkg cream cheese
1 stick butter
1 box of powdered sugar (4 cups)
1 tsp. vanilla flavoring

Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.

Add a little milk to the frosting while mixing if you like it to be creamy.

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Cream Cheese Frosting

Red Velvet Cake:

2 1/2 c. all purpose flour
1 1/2 c. sugar
1 1/2 c. oil
1 c buttermilk
2 eggs
1 tsp. vanilla
2 tsp. cocoa
1 tsp. salt
1 tsp. soda
1 tsp. vinegar
1 oz. bottle red food coloring

Mix all ingredients together and bake at 350F for about 30 to 35 minutes.

Red Velvet Cake

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Red Velvet Cake

Preheat oven to 350 degrees.

2 c. flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. cinnamon
1 c. oil
4 eggs
2 c. pumpkin

Mix all ingredients together. Add 1 cup of chocolate chips and stir in.

Put in grease bundt pan and cook for 60-80 minutes.

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Pumpkin Cake

1 3/4 c. white sugar
1/2 c. milk
1/2 c. butter
4 tbsp. cocoa
1/2 c. crunchy peanut butter
3 c. oatmeal
1 tsp. vanilla

Combine sugar, milk, butter and cocoa. Bring to a boil and boil for 1.5 minutes. Remove from heat and stir in remaining ingredients.

Spoon onto wax paper and let harden.

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No Bake Cookies

In fondue pot, melt chocolate wafers – I prefer milk chocolate. Melt and stir constantly until smooth.

Brownies
Graham Crackers
Apples
Bananas
Mangoes
Strawberries
Marshmallows
Rice Krispy Treats

To do the best Double Dip, don’t forget to put out:

Nut mix – my favs are cashews, peanuts and almonds. All lightly salted of course.
Peanut butter
Jams – my favorite is Raspberry.

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Fun Chocolate Fondue