April's Caramel Apples

14 oz bag of caramels
2 Tbsp water
1 bag of Chocolate chips
2 Tbsp shortening
candy bars of choice
8 apples

Wash and dry apples; remove all stems. Stick Popsicle sticks in the center of core.
Melt caramel with the water in a small pot. Once melted twirl apples in the caramel and place on a cookie sheet with wax paper and is sprayed with cooking spray. Refrigerate 30 minutes.
While refrigerating chop your candy bars. Put on wax paper and cover with another sheet of wax paper. Roll over with rolling pin. Then melt chocolate with the shortening in microwave. Check every 45 seconds and stir. Once melted twirl the apples in the chocolate. Let drip and then roll in candy bar. Put back in fridge until the chocolate has hardened. Take out about 5 minutes before planning to eat! Enjoy!

Side note: I use Twix and Snickers

Peanut Butter & fudge swirl pie

Prep. 15 minutes; Total time: 4 hrs & 15 minutes

1 pkg cream cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed cool whip
1 Oreo pie crust
1/4 cup hot fudge ice cream topping

Beat cream cheese, suagr, and peanut butter until blended. Gently stir in cool whip until blended. Spoon into crust and drizzle with fudge topping. Swirl with knife. Refrigerate for 4 hours or until firm. Refrigerate leftovers.

Makes 8 servings.

Tuna Cakes

Prep. 10 min; Total time: 26 minutes (includes refrigerating)

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg (6 oz.) Stove Top Stuffing mix for Chicken
1 cup mild cheddar cheese
1/2 cup shredded carrots
1/3 cup Mayonnaise
2 Tbsp Pickle relish (sweet or dill- which ever you prefer)
3/4 cup water

Mix all ingredients together in a bowl. Cover and refrigerate for 10 minutes. Heat your skillet with cooking spray on medium heat, Scoop tuna mixture, using about 1/3 cup for each cake, into skillet. An ice cream scoop works great for this. Flat cakes with spatula and cook for 3 minutes on each side or until golden brown.

Makes 6 servings, 2 cakes each.

Shauna's Sober Russian Cake

Grease a bundt pan, sprinkle with granulated sugar and dump out.

1 pkg. Choc. cake mix (I like Duncan Hines Moist Deluxe Devil's Food Cake Mix for this recipe.)]
1 lrg. pkg. instant choc. pudding
1/2 c. sugar
3/4 c. oil
2/3 c. water
4 eggs
1/4 c. white grape juice mixed with around 1 t. lime juice (for vodka)
1/4 c. postum or pero (prepared) + 2 t. choc. extract (for Kahlua)

Mix on slow for 1-2 min., then mix 4 min. on high. Pour into prepared bundt pan and bake 350 degrees for 50-55 min. until cake pulls away from sides slightly and cake looks done.
Immediately glaze.

Glaze: 2 T. hot water
14 T. powdered sugar (3/4 c. + 2 T.)
Ratio of hot water to powdered sugar is 7 to 1

Grilled Bruschetta Chicken by Kraft

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided

1 tomato, finely chopped

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil or 1 tsp dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

There you go mom!! I LOVE YOU!

Loralee's Carmel Brownies

1 pkg. German Chocolate Cake mix
2/3 c. evaporated milk, divided (small can)
1 stick butter
1 pkg. Kraft caramels
1/2 c. semi-sweet chocolate chips

Melt caramels with 1/3 c. evaporated milk in a double boiler on medium heat. Set aside. Stir together in a bowl, the cake mix, 1/3 c evaporated milk, and butter. Press half of the mixture into a 9x13 pan. Bake at 350 for 6 minutes. Take the pan out. Pour the caramel mixture over the hot brownie mixture. Top with chocolate chips and the remaining cake mixture, carefully crumbling it on top. Bake 350 for 18 to 20 minutes. Do not overcook. Cool until set.

Chewy Chocolate-Oat Bars

Melt 1 c. chocolate chips with 1/3 c. evaporated milk and set aside.
In a bowl, mix well:
1/3 c. evaporated milk
2 eggs
1/2 c. canola oil
1 +1/2 c. brown sugar
2 t. vanilla
Then add to this mixture:
2 c whole wheat flour
1 c. quick oats
1 t. baking powder
1 t. baking soda
1/2 t. salt
Pat 1/2 of the dough into a greased jelly roll pan (may use 9X13, but bars will be thick and you will need to cook a little longer); spread chocolate mixture over the dough. Add 4 T. oats and 2 T. softened butter to remaining dough, mix and crumble over chocolate mixture. Bake at 350 for 20 to 25 minutes or until top is golden and firm. Cool completely.