Chocolate Toffee Moist Cake

INGREDIENTS:

1 (18.25 ounce) package devil's food cake mix 1/2 (14 ounce) can sweetened condensed milk 6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1.	Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2.	In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3.	Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Options:

Poke with back end of wooden spoon and pour caramel and condensed milk into holes. 

Use caramel sauce and chocolate syrup (no milk).

Half the oil to make it more dense.

Use real whipped cream.

Could double the milk and caramel amounts.

Chocolate Caramel Chex Mix

INGREDIENTS

8 cups Chocolate Chex® cereal

3/4 cup cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup Reese's Peanut Butter Cups, MINI size – or milky way or rolo bites

1 cup MINIATURE marshmallows

1/2 cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)

1 tablespoon heavy cream

1/2 cup MILK chocolate baking chips (or more if you're a huge chocolate fan)

1/2 cup vanilla (white) chocolate baking chips

1 teaspoon coarse sea salt

DIRECTIONS

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.

In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack.

Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture.

Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.)

Quickly sprinkle coarse salt over all while candy drizzles are still wet.

Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

Libby's Pumpkin Roll

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup  Pumpkin

1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Chocolate Cheerios

8 cups Cheerios in a large bowl.

Melt together 5 cups marshmallows, 1 ½ cups chocolate chips, ¼ cup margarine/butter, ½ cup corn syrup in microwave.  When it’s all blended add 1 tsp vanilla.  Spread over Cheerios and mix in, adding another 1 cup mini marshmallows.  

Oatmeal Chocolate Chip Cookies

1 pound butter

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp vanilla

2 tsp soda

2 tsp baking powder

1 tsp salt

4 cups flour

5 cups oatmeal

3 cups chocolate chips

400 degrees, 6-10 minutes

Curry Chicken with Broccoli

Cook 5 chicken breasts at 350 25 minutes; cut into small pieces

Steam a pan full of broccoli spears.

Place both in the bottom of a casserole pan and pour the following over it.

2 cans cream of chicken soup, ½ cup mayonnaise, ½ tsp curry, 2 tsp lemon juice.

Sprinkle shredded cheddar cheese and parmesan cheese over it.  Bake 40 minutes at 350. 

Spicy Coconut Chicken

Combine:

½ cup cornflake crumbs

½ tsp salt

¼ tsp pepper

¼ tsp cayenne pepper

½ cup coconut

Dip boneless chicken breasts in milk then crumb mixture.  Place on a greased, foil-covered baking sheet and drizzle with butter.  Bake at 350 for 30 minutes.

Serve with easy gravy: combine in saucepan 1 can cream of chicken soup, a little milk, a few dollops of sour cream, and a dash of lemon juice to the right consistency and taste.  Heat until warm.  Serve over mashed potatoes.