Candy Bar Fudge

recipe from cooking.com

Makes 4 lbs

6 2oz snickers bars (the regular size)
3 c sugar
3/4 c butter
2/3 c evaporated milk
2 c semi sweet chocolate chips
1 7oz marshmallow creme
1 tsp vanilla

Cut candy bars in 1 inch slices and set aside.

In saucepan over medium heat add sugar, milk, and butter. Stir until candy thermometer reads 234 which is the softball stage. This takes about 3 minutes. Remove from heat and stir in chocolate, marshmallow creme, and vanilla.

Pour half of fudge into a 9x9 foil lined pan. Sprinkle with candy bar. Pour remaining fudge over and flatten evenly. Place in fridge for faster set time. Remove the fudge, foil and all, out of pan. Cut.

Oreo Truffles

1 16oz bag oreos
8 oz cream cheese at room temp
Melting chocolate
3 oreos crushed to sprinkle on top

Oreos need to be the brand name. I tried generic and it wasn't as good. Crush oreos either by hand or in a blender. I did it in my blender. Combine with pastry knife the cream cheese. Roll into 2 inch balls. Dip in chocolate (I used milk chocolate, but I would definitely use white chocolate next time). Sprinkle with oreo crumbs before cooled. Enjoy!

English Toffee

1 c sugar
1 c butter
¼ tsp salt
1 tsp vanilla
1 cup almonds. chopped (or more if you like yours really nutty)
chocolate chips

Place tin foil on a cookie sheet. Sprinkle almonds in ½ the sheet. Heat ingredients, except almonds and chocolate chips, in saucepan to 280 stirring constantly. Pour on top of almonds. Let stand for 10 minutes or so until mostly cooled. Sprinkle with chocolate chips and spread once melted. Then top with more almonds. Makes about 2 lbs of toffee.

Ranch Cheeseball

1 pkg ranch dressing mix
8 oz cream cheese
2 c shredded cheese
chopped almonds or pecans to cover

Mix ranch, cream cheese and cheese together in a medium bowl. Form mixture into the desired shape (typically round). Roll in nuts to cover. Serve with crackers.

Pumpkin Cake (to die for!)

recipe courtesy Brooke Petersen

1 15 oz can pumpkin
1 can evaporated milk
3 eggs
1 c sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
1 c butter, melted

Mix together pumpkin, milk, eggs, sugar and pumpkin pie spice and pour into a greased 9 x 13 pan. Sprinkle with cake mix. Drizzle with butter. Bake at 350 for 1 hour. Serve warm with vanilla ice cream or whipped topping.

Sweet Potato with Maraschino Cherries

Sweet potatoes (enough for your serving amount)

1/2 can maraschino cherries, including 1/2 the juice

butter (about 1/2 a cube for a 9x13 dish)

cinnamon

mini marshmallows

In a medium-large pot place sweet potatoes. Cover with water. Bring to a boil and cook until tender. Drain water and let potatoes cool. When cooled enough to handle remove skins. Cut into cubes. Place in pan. Add cherries and juice. Sprinkle with cinnamon. Thinly slice butter and place throughout potatoes. Bake uncovered at 350 for 20-25 minutes. Remove pan from oven, but leave oven on. Top with marshmallows. Place back in oven until mallows are golden brown.

Chocolate Peppermint Kiss Cookies

4 squares Baker's unsweetened chocolate
3/4 c butter (1 1/2 sticks)
2 c sugar
3 eggs
1 tsp vanilla
2 1/2 c flour
peppermint kisses

Microwave unsweetened chocolate and butter in a large microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and mix well. Blend in eggs and vanilla. Stir in flour. Refrigerate 1 hour. Shape into 1 inch balls and place on lightly greased baking sheets. Bake 9 minutes at 350 degrees. Let it stand 1 minute on baking sheet. Transfer to wire rack. While still warm place unwrapped peppermint kiss in center and push down until set in cookie. Let kiss cool completely before transfering....they will melt and become a puddle if touched before cooled again. Makes about 5 dozen.

Chocolate Pumpkin Bundt Cake

Courtesy EatingWell Magazine
1 3/4 c flour
1 c sugar
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 c buttermilk
1 15oz can pumpkin puree
3/4 c packed brown sugar
1 egg
1 egg white
1/4 c oil
1/4 c light corn syrup
1 TBSP vanilla

GLAZE:

1/2 c packed powdered sugar
1 TBSP buttermilk
2 TBSP mini chocolate chips or chopped nuts
(mix together, top with chocolate chips)

Preheat oven to 350. Spray bundt pan with cooking oil.

Whisk all dry ingredients together in a medium bowl. Set aside. Blend buttermilk, pumpkin and brown sugar in a large bowl on low speed. Add egg and egg white. Beat. Add in oil, corn syrup and vanilla. Gradually add dry ingredients until well mixed. Pour into bundt pan. Bake for 1-1 1/4 hour or until toothpick comes out clean. Place pan with cake in it on a wire rack to cool for 15 minutes. Then remove pan and let cake cool for 2 hours. Drizzle glaze over cake. Enjoy

Cinnamon Roasted Almonds

1 egg white
1 tsp cold water
4 cups almonds

1/2 c sugar

1/4 tsp salt

1/2 tsp cinnamon

Preheat oven 250. Grease cookie sheet. Lightly beat egg white. Add water and beat until frothy but not stiff. Add almonds and stir. In a separate small bowl add sugar, salt, and cinnamon. Sprinkle over nuts. Toss and spread evenly on cookie sheet. Bake for 1 hour stirring every 15 minutes. Store in air tight container.