Peanut Butter Rice Crispy Bars--like PCMC cafeteria :)

1 Cup Sugar
1 Cup Karo Light Corn Syrup
1 Cup Creamy Peanut Butter
6 cups Rice Krispies
1 cup Butterscotch Chips
1 Cup Semi-Sweet Chocolate Chips

Bring 1 cup sugar and 1 cup Karo Light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix until smooth.
Add to the 6 cups of Rice Krispies and mix until all the Krispies are coated well.
Put this mixture into a well greased 9X13 pan and press down evenly into the pan. Empty chips into a microwaveable bowl and microwave at 3-45 second intervals, mixing well after each 45 seconds. Mix together until smooth. (You can use a double boiler method if you prefer.) Pour entire mixture on top of the pressed down Rice Krispies and spread to cover. Let them cool.

Carmels

2 Cups Heavy Cream
1 Cup Sugar
1 Cup Brown Sugar
2 Cubes Butter
1 1/2 Cup Karo Syrup

Bring to a boil then reduce heat to just bubbling.Cook to just above a soft ball stage (232 degrees). Add 1 1/2 tsp flavoring ie. vanilla, chocolate ect.)
Pour into 9X13 buttered pan. Cool then cut
Yvonne Koring

Diet Coke Cake

1 can diet coke (or diet pepsi works too)
1 cake mix (devil's food is my favorite)
1 tub whipped cream (you will use about half)
1 skor bar broken in pieces, or strawberries, or blueberries, or whatever you want to top it with
1 8x8 pan, spray with pam
Preheat oven to 350

Mix the diet coke and the cake mix together (that's it-don't add anything else) until the cake batter is moistened. Pore into greased 8x8 pan and bake according to directions on the box. When cake is done and cooled top with whipped cream and fun topping of your choice and enjoy!

I can't remember how many weight watchers points this is supposed to be but it's supposedly shockingly low-so enjoy without guilt!

Easy Eclair Dessert

Easy Eclair Dessert

27 whole graham crackers, halved

3C cold milk

2 pkgs (4-serving size) Jell-O vanilla flavor instant pudding and pie filling (I like to use French vanilla)

1 tup (12 oz) cool whip, thawed

1 16 oz container chocolate frosting

Arrange: 1/3 of crackers on bottom of 13x9-inch baking pan, breaking crackers to fit, if necessary.

Pour: milk into large bowl. Add pudding mixes; beat with wire whisk about 2 minutes. Gently stir in whipped topping. Spread ½ of pudding mixture over crackers. Place ½ of remaining crackers over pudding. Top with remaining pudding mixture followed by final layer of crackers.

Remove: top and foil from frosting container. Microwave frosting container on High 1 minute or until pourable. Spread evenly over crackers.

Refrigerate: 4 hours or overnight. Cut into squares to serve.

Tip: You could make pistachio, banana-flavored or even double chocolate éclairs by changing the pudding flavors.

Vanilla Popcorn

Vanilla Popcorn

2 cubes butter or margarine

1 ½ C sugar

1 ½ C Karo syrup

1tsp. vanilla

Melt and boil above, except vanilla for 3 minutes. Stir in 1 tsp vanilla. Add food coloring if desired. Pop 3 bags of popcorn (before boiling mixture). May use plain or buttered popcorn. Pour boiled mixture over popcorn and stir.

Carmel Walnut Brownies-

Brownies

Ingredients:
• 8- 1 ounce squares of unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla
• 1-1/2 cups flour
• 1 teaspoon salt
• 2-1/2 cups chopped pecans or walnuts, toasted
Preparation:
1. Preheat oven to 350 degrees F. (Or 325 degrees for dark metal or glass pans)
2. Grease a 9 x 13 pan.
3. Melt chocolate and butter in a saucepan over low heat;
4. While the chocolate and butter are beginning to melt, toast the nuts. (see below)*
5. In a mixing bowl, beat eggs, sugar and vanilla at high speed for 10 minutes (do mix for 10 minutes!). (see below)**
6. Remove chocolate/butter mixture from heat and set aside to cool slightly.
7. Mix 1-1/2 cups flour and 1 teaspoon of salt in a separate bowl with a wire whisk.
8. While the mixer is running slowly add the chocolate mixture to the egg mixture. If a stand mixer is unavailable, add the chocolate a little at a time between mixings.
9. While mixing gradually add in the flour.
10. Hand stir-in the nuts.
11. Next, carefully put mixture into prepared pan for baking.***
12. Bake for 35 to 40 minutes. Do not over bake.
13. Cool in pan on wire rack. Cut into squares.
14. Frost if desired but really not necessary if they turn out good! :)

* Toast nuts however you like. I do oven toasting by preheating Oven to 375 degrees and in a low sided pan, evenly spread nuts. Bake, stirring occasionally, for 5 to 10 minutes or until lightly browned.
** Do use a mixer if you have one and do mix for 10 minutes! When I don't have a mixer I just mix with a fork really well for 10 minutes and just add chocolate/butter mixture slowly and then add the flour mixture slowly as well. Has worked for me both ways. But so much easier with mixer!
*** I almost always double (even triple) the recipe (for bigger eatings) and use a cookie baking sheet to bake the brownies, like I did Sunday. I just double and then see how thick or thin of a layer the batter is in the cookie sheet. If I think batter is too thin I mix up another batter and add to it before baking. If I like the thickness of the batter at 2 batters I bake it up. Just personal preference but it works just fine for single batter in a 9X13 pan!

Semi-homemade brownie
(And I think this tastes almost just as good and can't tell difference)

Preheat oven to 350 degrees (325 for dark or glass pans)
Grease a cookie sheet.

Coconut Cake-Kerry Lien

Coconut cake

6 eggs, separate yolks and whites in bowls

2 sticks butter

3 cups sugar

½ pt. sour cream (2 cups)

One full bottle shillings coconut extract

¼ tsp. baking soda

3 cups flour

Preheat oven to 325 degrees.

Mix all ingredients together in a blender with the exception of the egg whites. In another bowl, beat the egg whites until they are stiff and peaks form. Fold egg whites into other mixture and blend well. Grease and flour Bundt cake pan. Place batter in pan and shake to make level. Cook at 325 degrees for one hour and 15 minutes. I check on the cake every 30 minutes or so to make sure it isn’t overflowing or browning too much. If it’s browning on the top, place a sheet of foil over the cake. If you worry it’s browning too much on the bottom, place a sheet of foil below the pan. Don’t overfill the Bundt cake pan…this cake will rise quite a bit and I usually end up using a Bundt cake pan and a small bread pan for the batter…but that’s just my pans. The cake should be golden when done. Check with toothpick. I sometimes sprinkle a light glaze over the cake with coconut flakes, but usually it’s pretty good just by itself. Enjoy!!

If you have any questions, just call me!

Kerry 801-554-6572