Aunt Kathy Bars

1/2 cup sugar

1/2 cup brown sugar

1 cup corn syrup

1 cup peanut butter

1 cup peanuts, chopped (optional)

6 cups cornflakes

1 pkg. milk chocolate chips

Mix sugars and syrup. Add peanut butter (and peanuts if you're adding them). Mix in cornflakes a little at a time. With buttered fingers, press mixture into a greased 9x13 pan. Melt milk chocolate chips in a small glass bowl using the microwave. Spread melted chocolate over the bars and let harden. Cut into bars.

From Aunt Kathy McCormack

*For Christmas, I decorate with red and green M&Ms and cut into 1 inch pieces.

Oreo Truffles

Oreo Truffles

1 - 16 oz package of Oreo cookies
8 oz. package cream cheese, softened
chocolate for coating
(you can use milk chocolate, dark chocolate, candy melts, white chocolate)

Optional:
1 tsp peppermint extract
1 candy cane, crushed

Directions:
In a food processor, grind 2 cookies into fine crumbs and set aside. Grind the remaining cookies (including cream centers) and put them into a bowl. If you don’t have a food processor, put them in a thick tightly sealed plastic bag and smash them with a rolling pin.

Line a cookie sheet with wax paper or parchment. Using your hands or the back of a spoon, mix the softened cream cheese into the crumbs in the bowl. (Add 1 tsp. peppermint extract during mixing, if desired.) When everything is fully combined, shape the dough into 1 inch balls.

Melt the chocolate according to the instructions on the package. Dip each ball into melted chocolate. Sprinkle with reserved Oreo crumbs (or crushed candy canes if you added peppermint extract) . Chill until firm and refrigerate to store (up to a week). Serve chilled or at room temperature.

Recipe from Kristi Boretsky

Ice Cream (Sandwich) Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
16 Oreo Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Whisk fudge topping and 1 cup Cool Whip in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. Freeze 4 hours.

Note: If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html

Easy Homemade Ice Cream

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
plus mix ins of your choice (candy, nuts, chocolate, etc.)

Whip heavy cream to stiff peaks in large bowl.  Mix sweetened condensed milk with your choice of flavoring. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

(We used 2 Butterfingers coarsely chopped as our mix-in. Delicious!)

Buster Bar Dessert

Buster Bar Dessert
1 lb. chocolate sandwich (Oreo) cookies, crushed
1/2 cup butter or margarine
1/2 gallon of ice cream, softened slightly
1 cup peanuts, chopped - optional
1/2 cup butter or margarine
2/3 cup chocolate chips
2/3 cup powdered sugar
1 can (12 oz.) evaporated milk
1 tsp. vanilla

Mix crushed cookies and 1/2 cup butter or margarine. Pat into 9 x 13 " pan. Freeze for a few minutes to harden. Spread softened ice cream over top of cookies. Sprinkle peanuts over ice cream. Place in freezer. Mix 1/2 cup butter or margarine, sugar, chips and evaporated milk in a saucepan. Boil, stirring constantly, 5 to 8 minutes until thick. Cool and add vanilla. Once cool, pour over ice cream mixture. If it's not cool, it will melt the ice cream. Freeze. Remove from freezer a few minutes before serving (makes it easier to cut it).

Cool and Easy Pie (aka Pink Fluff)

 

2/3 cup boiling water

1 pkg. strawberry flavor gelatin (4 serving size)

ice cubes

1/2 cup cold water

1 tub (8 oz.) Cool Whip, thawed

1 graham cracker pie crust, store bought or homemade

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Spoon into crust. Refrigerate at least 4 hours or until firm.

Chocolate Chip Cookie Dough Truffles

Truffles before getting dipped in chocolate

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1-1/2 pounds chocolate candy coating, coarsely chopped


In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off; Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

S'more Bars

S'more Bars
3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies 

1 stick butter

2 cups sugar 

1/2 cup milk 

6 T. cocoa powder 

2/3 cup chunky peanut butter 

3 cups oats 

1 t. vanilla 

 Melt margarine in a large pot. Add sugar, milk, and cocoa then bring to a boil. Boil for 3 full minutes, stirring frequently. Take off heat and add peanut butter, oats, and vanilla. Mix well. Spoon "cookies" onto wax paper. Let set and enjoy!