These are sooo good and sooo easy! 

Mom's Toffee Bars

1 cup brown sugar

1 cup butter softened

2 cups flour

1 teaspoon baking soda

1 bag chocolate chips

*Preheat oven 350

*Crumble first four ingredients in a bowl.  Press into a medium sized (10x15 or 8x12) cookie sheet.  Bake 15-20 minutes until golden. 

*Sprinkle chocolate chips on while still hot.  Wait a bit until chocolate chips start to melt then smear them evenly across top. 

*Cut while still slightly warm.

You can also use butterscotch chips or white chocolate chips but semi-sweet is my personal favorite! 

These are great as soon as they have cooled but even better a couple days later!

Enjoy!

Nora A. (& Mom!)

Here's a very fattening, but good recipe I adapted from a couple of different sources-

No Bake Key Lime Cheesecake Pie

1 can sweetened condensed milk (not concentrated)

1/2 to 3/4 cup lime juice--better juice=better flavor

2 pgks 8 oz cream cheese

1 prepackaged pie shell--graham cracker or nilla wafer

Beat room temperature cream cheese until soft and creamy  Add condensed milk until smooth.  Beat in lime juice slowly.

Spoon into pie shell.  Chill 1-2 hours until set.

Top with whipped cream if desired.

Here's a very easy, melt-in-your-mouth cookie - If you have kids that like to help bake, they will really enjoy this one (not too messy - so you'll like it too!).

• Cream Cheese Cookies
• makes about 3½ dozen
• ½ cup butter, softened
• 4 oz. cream cheese
• 1 cup sugar
• ½ tsp vanilla
• ½ tsp grated lemon or orange peel (zest)
• 1 cup flour

Beat together, butter, cream cheese and sugar until creamy.
Beat in vanilla and zest. Gradually add flour, blending thoroughly.
Drop by rounded teaspoonsful onto ungreased cookie sheets,
spacing about 2 inches apart. Bake @ 350° 10-12 minutes, until
edges are golden. Transfer to racks and let cook. Store airtight.

I learned this years ago in Girl Scouts. We still make it about once a month.
 
Cheater's Cobbler

1/2  box dry cake mix (your choice flavor)

1 can pie filling (your choice flavor)

1 stick butter (melted)

cinnamon/sugar (optional)

Heat oven to 375. Place pie filling in bottom of any oven safe dish at least 9 inches round. Sprinkle cake mix on top to form a "crust". Pat down slightly. Pour butter on top evenly.  Sprinkle with  cinnamon/sugar if you want.  Now place in oven and until crust is brown and crispy. Depending on type of fruit can take from 20-45 minutes.  Serve warm/hot with vanilla ice cream.

Thanks, Betsy!  I'd forgotten about Cheater's Cobbler!

Here's a slightly less-sweet version:

• 1 cup bisquit mix
• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup melted butter
• 3½ cups canned fruit (large can), partially drained

Dump fruit (and about half the syrup) into baking dish.
Mix together, bisquit mix, sugar and cinnamon; stir in
butter until crumbly. Sprinkle over top of fruit.
Bake @ 400° for 25 minutes.
Peaches or fruit cocktail are especially good!

I've never tried it, but I'll bet the cake mix could easily replace the bisquit mix and sugar here - just use what you have! 

Sherry Trifle

1 Enteman's pound cake, cut into cubes

two packs of strawberry jello

1/4 cup of sherry or port

2 large cans of mixed fruit any type syrup

Custard mix (Bird's) or Devon Custard, one can or even Vanilla pudding

Whipped cream

Cut the pound cake in cubes , place in bottom of a large glass bowl (this will be the serving dish)

Empy fruit into it

Drench with the sherry

Make jello as directed and pour over the cake and fruit. Stir well to mix all ingredients together

Place in fridge till set.

Make custard and layer over the jello mix. Place in fridge to chill

top with whipped cream

extra fancy is garnish with sliced strawberries and a sprig of mint or shaved chocolate

Can I get a copy of the cookbook when we are done? The recipes sound awesome

Kathleen

Heavenly Pineapple Salad

2 - 3 oz pkgs. fat free (or regular) cream cheese

1 cup whipping cream, whipped (or cool whip)

1 20 oz can crushed pineapple, with juice

2 envelopes plain gelatin

juice of 2 lemons

1 cup sugar

1/2 cup cold water

pinch salt

Simmer can of pineapple with sugar, salt, and lemon juice to dissolve sugar.  To this hot mixture, add the gelatin that has been soaked in the half-cup cold water and stir until dissolved.  Allow to cool.

Add softened cream cheese and whipped cream.  Congeal in a 7x11x1 1/2 inch dish or a 9x13x2 inch dish according to thickness desired.  Serves 12-15.

1 ½ cups all purpose flour

¾ cups sugar

2 tsp baking powder

¼ tsp salt

1 egg (beaten)

¼ cups oil

¾ cups milk

1 tsp almond extract

¼ cup slivered almonds

1 extra large or 2 medium apples,  peeled, cored, and sliced very thin

2 tbs cinnamon & sugar

In a small bowl, whisk together the dry ingredients:

flour, sugar, baking powder, salt.

In a large bowl, mix together wet ingredients:

egg, oil, milk, almond extract

Put dry ingredients into the bowl with wet ingredients.

Mix until well blended.

Pour into 8 inch round pan that has been greased or sprayed with Pam.

Sprinkle nuts on top of batter.

Arrange apple slices on top.

Sprinkle with cinnamon and sugar.

Bake 400 degrees for about 10 minutes.

Reduce to 375 degrees, and bake about 30 minutes more.   (Test with a toothpick).

No almonds?  Use ¼ cup of chopped walnuts or pecans.

No nuts?  Just leave them out.

No almond extract?  Use vanilla extract.

No cinnamon?  Sprinkle with plain sugar.

No apples?  Mix the nuts into the batter.  Dot the top of cake with small pieces of butter or margarine, about 2 tbs. total.  Sprinkle with the cinnamon and sugar.

Here is one of my favorites:

Cranberry Bliss Bars

(15 servings)

• For Cake Base:
• 2 sticks butter softened
• 1 and 1/4 cups brown sugar-- packed
• 3 eggs
• 2 teaspoons orange zest
• 1 teaspoon ground ginger
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 and 1/2 cups flour
• 1/2 cup minced dried cranberries
• 1/4 cup quality white chocolate -- coarsely chopped
• 1/4 cup minced candied ginger
• For Frosting:
• 4 ounce cream cheese -- softened
• 1 and 1/2 cups powdered sugar
• 2 Tablespoons butter – softened
• 1 teaspoon orange zest
• 1 teaspoon vanilla
• For Garnish:
• 2 Tablespoons minced dried cranberries
• 1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted

Preheat oven to 350 and lightly grease a jelly roll pan.

Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, orange zest and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 30 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

Sweet & Salty Pretzel Brownies
I found this recipe in Woman's Day magazine.
36 brownies
Time to make 1¾ hours 10 min prep

• 8     ounces semi-sweet chocolate chips
• 4     ounces unsweetened baking chocolate, coarsely chopped
• 1/2     cup unsalted butter
• 60     saltine crackers, finely crushed
• 14     ounces fat-free sweetened condensed milk
• 3     cups bite-size pretzels 

1.   You'll need a 9 inches square baking pan lined with nonstick foil to extend about 2 inches above opposite ends of pan.
2.    Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth.
3.    Remove from heat; stir in cracker crumbs(you should have about 2 cups) and milk until blended.
4.    Fold in 2 cups of pretzels.
5.    Spread evenly in prepared pan. Lay remaining pretzels on top leaving space between.
6.    Cover and refrigerate at least 1.5 hours or until firm.
7.    . Lift foil by end onto cutting board. Cut into 6 strips then cut each strip into 6 squares.

Peanut Butterscotch Crispies

• 1 package (11oz) Butterscotch Flavored Morsels
• 1/4 cup Peanut butter
• 3 cups CornFlakes

1. Microwave morsels and peanut butter in a medium, uncovered microwave-safe bowl on medium-high for 1 minute; stir
2. The morsels may keep some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring until
3. melted.
4. Stir in Cornflakes. Drop by rounded tablespoon onto waxed paper-lined baking sheets.
5. Chill for about 10 minutes or until set. Store in airtight container. I keep mine in the fridge.

This was posted by another PBS'er on another board. It's really good!

Orange Brownies ~ Paula Deen

1 1/2 C all-purpose flour
2 C sugar
1 tsp salt
2 sticks butter, softened
4 eggs
1 tsp pure orange extract
1 tsp grated orange zest

Glaze:
1 C confectioners' sugar
2 T orange juice
1 tsp grated orange zest

Preheat oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool  and top with finely chopped pecans if you choose.

Elvis Pressley's Favorite Poundcake

Ingredients:
1 cup (2 sticks/8 oz/226g) unsalted butter, softened, plus additional butter for greasing the pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups granulated sugar
7 large eggs, at room temperature for 30 minutes
2 teaspoons vanilla extract
1 cup heavy cream

Garnish: (optional)
Confectioners' sugar
Whipped Cream or Non-Dairy Whipped Topping

Serve with: (optional)
Marinated Peaches (see recipe below)

Special Equipment:
A 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Instructions:
Put oven rack in middle position, but DO NOT preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F (180°C). Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering to it, 1 to 1 1/4 hours. Cool cake in pan on a rack for 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. Once cake has cooled completely, transfer to a serving plate or cake stand. If desired, when ready to serve, dust top of cake with confectioners' sugar or serve with a dollop of whipped cream or non-dairy whipped topping and Marinated Peaches on the side or pass peaches around for guests to serve themselves.

Storing Cake:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature for up to 5 days.

Makes 10 to 12 servings.

Snickers Bar Brownie Cake

Yield: 12 Servings

1 box    German Chocolate Cake Mix

3/4 c    Margarine, melted

2/3 c    Sweetened Condensed Milk

1 bag	Snickers Bars (bite size or fun size), or Milky Way Bars (I use snickers) 

Mix cake mix with melted margarine and condensed milk, spread out 1/2 of the mixture into a 9x13″ pan. Bake at 350° F for 10 minutes.

Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars.  It will have a crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350° F for 20 minutes.

Thanks for the posting the Cheater's Cobbler recipes, Betsy B. & Anna B.!  My family always called it "Dump Cake" because all of the ingredients were dumped into the cake pan.  We frequently used pineapple and coconut, and upgraded the name to Pina Colada Dump Cake...  Thanks for the memories!

                         Triple Layer Cookie Bars

  * 1/2 cup margarine or butter

  * 1 1/2 cups graham cracker crumbs

  * 1 (7oz.) package flaked coconut (2 2/3 cups)

  * 1 (14 oz.) can sweetened condensed milk (Not evaporated milk)

  * 1 (12 oz.)  bag of semi-sweet chocolate chips

  *  1/2 cup creamy peanut butter

    Preheat oven to 350* (325* for glass pan) In 13x9x2 inch baking pan, melt butter/margarine in oven

  Sprinkle Graham cracker crumbs evenly over melted butter. Top evenly with the coconut

 then sweetened condensed milk.

 Baked for 25 minutes or till lightly browned

  While that is cooking:

 In a small sauce pan over low heat, melt the chocolate chips with the peanut butter

 spread evenly over hot coconut. cool 30 minutes, then chill. Cut into bars.

  Store cookie bars loosely covered at room temperature.

 I cut the bars into 1 inche squares, they are very rich and a big hit at Christmas time.

I work for a doctor's office and one of our patients brought in this cake during the holidays.  This has become the office favorite.

Chocolate Kahlua Cake

1 pks chocolate cake mix - dry
1 sm pkg instant chocolate pudding mix
2 cups sour cream (light or regular)
4 eggs
3/4 cup canola oil
1/3 cup Kahlua or water
1 1/2 cups chocolate chips

Preheat oven to 350.  Grease and flour a 10-in bundt pan.

Combine chocolate cake mix, chocolate pudding mix, sour cream, eggs, canola oil and Kahlua in large mixing bowl.  Beat at medium speed for 2 minutes.  Fold in chocolat chips.  Pour into pan.  Bake for 50-60 minutes.  Cool for 10-15 minutes before inverting pan onto cake plate.

This is best served warm.  Just heat in microwave for a few seconds.

This is great for parties. It tastes yummy!! Serve with sliced fruit (apples, bananas and strawberries are great).

Hawaiian Fruit Dip - From Pampered Chef

• 1/2 cup sour cream
• 1 cup milk
• 3 1/2 pkg instant vanilla pudding
• 8 oz. crushed pineapple
• 1/3 cup flaked coconut

Combine sour cream, milk and pudding in a small mixing bowl; blend until smooth. Add pineapple and coconut; mix thoroughly. Refrigerate for 30 minutes before serving. Makes 2-1/2 cups.

My SIL showed me how to do this.  Don't have a name for it.  They are really good!  I guess it would be a cookie like thingie, lol.

Ritz crackers,  smooth peanut butter,  almond bark and crisco.

Melt your almond bark (vanilla or chocolate whichever you prefer.  I always use the vanilla one) with about a tablespoon of crisco in a pot on top of stove or you can also microwave it.

Spread peanut butter between 2 ritz crackers.  Dip in melted almond bark. 

I place mine on wax paper after I dip them for the bark to harden. 

This is my Mom's Fudge recipe & it is so good! My kids ask for it all the time and there's none left the next day.

Combine all ingredients except Peanut Butter & Vanilla. Stir until Sugar is dissolved. Bring to a rapid boil for 3-4 minutes. Remove from heat & add Vanilla and Peanut Butter. Beat until thick, then placed in a 8x8 pan sprayed with non-stick spray. Place in fridge until chilled.

Here's a fav recipe that I LOVED when I was growing up:

Crescent Cheese Bars

2 pkgs Pillsbury Crescent Rolls

2 8-oz. pkgs of cream cheese (leave it outside of the fridge for one hour to soften)

1 egg, separated

1 cup sugar and 1/4 cup sugar

1 tsp vanilla extract

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease baking dish with margarine. (A 9 in. x 13 in. dish works fine.) Spread 1 pkg of crescent rolls onto bottom of dish. In a bowl, mix cream cheese, egg yolk, 1 cup sugar and vanilla extract until creamy. Pour mixture onto the crescent rolls in the dish. Spread the 2nd pkg of the crescent rolls onto cream cheese mix in dish. In a separate bowl, beat egg white until foamy. Spread the egg white onto the crescent rolls in the dish and sprinkle with 1/4 cup sugar and walnuts. Bake at 350 for 30 minutes or more. Check after 30 minutes--insert a toothpick into center. If the toothpick comes out clean, it's done. Chill and cut into squares.