Chocolate Peanut Butter Mallow Bars

Ingredients:

1 package (2 layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup cold milk, divided
3/4 cup creamy peanut butter
1 jar (7 ounces) Marshmallow Creme
1/2 cup of peanuts
6 squares of Baker's semi-sweet chocolate, coarsely chopped

Instructions:

Preheat oven to 350 degrees. Mix dry cake mix, butter and 1/3 cup of milk until blended; press two-thirds on the bottom of a 13 x 9 inch pan. Bake for 12 to 14 minutes or until the center is almost set; cool 3 minutes.

Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow cream and the remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

Bake additional 18 minutes or just until center is set. Cool before cutting into bars.

Submitted by: Caroline G.
"These are a hit with the teachers and my hubby. I like to make them with reduced fat peanut butter and skim milk. I cut in individual pieces and place tightly wrapped in the freezer. They freeze well for up to a full month."

Source: Kraft

Strawberry Muffins

Ingredients:
1/2 cup softened butter
3/4 cup sugar
1 egg
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries
Topping: 2 teaspoons sugar and 1/2 teaspoon cinnamon

Instructions:
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder and salt in a small bowl. Add the flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in the chopped strawberries.
Spoon batter in muffin pans.
Sprinkle the topping over the muffins.

Bake at 400 degrees for 20-25 minutes and enjoy one dozen muffins.

Submitted by: Caroline G.
"It is a great time of year for purchasing fresh strawberries. This recipe is delicious and if you don't need the full dozen you can place some in the freezer to enjoy later!"

Jello Jigglers

Ingredients:

3 packages of jello

4 packages unflavored jello

4 cups of boiling water

Instructions:

Mix all of the above together in a bowl and pour in a 9 x 13 pan. Place in the refrigerator until firm (approximately 3 hours). Then cut in squares or use cookie cutters for fun shapes.

Submitted by: Caroline G.

"I use sugar free jello. These are easy to prepare, festive and delicious"

Source: Donna G. on http://whatsfordin-din.blogspot.com/

Fruit-filled Coffee Cake

Ingredients:

1 package (2 layer size) white or yellow cake mix
1 teaspoon ground cinnamon
1 cup of sour cream
3 eggs
1/4 cup water
1 can (21 ounces) cherry pie filling

Topping ingredients:

1 cup powdered sugar
1 1/2 tablespoons milk

Instructions:

Heat oven to 350 degrees
Beat first five ingredients until well blended
Pour into greased and floured 13 x 9 inch pan; top with spoonfuls of pie filling
Bake for 35 minutes or until toothpick inserted in center comes out clean
Cool for 10 minutes

Mix sugar and milk; drizzle over cake
Cool completely

Ideas: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Source: Kraft

Submitted by: Caroline G.

"This is easy and delicious. You can make it in a full 13 x 9 pan or two 8 x 8 square or round pans. It is nice to have with coffee, breakfast or dessert. This recipe would also freeze well so you can make one to enjoy now and freeze one, or better yet, give one to someone to enjoy and one for your own family".

KING ARTHUR BROWNIES

Ingredients:

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour (you can use any brand)
2 cups chocolate chips (one bag)

Instructions:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour
Submitted by: Caroline G.
"These are divine and I make them to give as gifts, and potluck meetings. Tomorrow evening they will be with me when I attend Bible Study as our group is bringing the snacks which in turn reminded me to upload the recipe. If you make these you won't be disappointed".

SIMPLY SENSATIONAL TRUFFLES

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

SLOW COOKER CRANBERRY ROAST

Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Instructions:

Place onion soup mix in the bottom of a slow cooker/crock pot.
Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.

Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy.
Serve with the roast.

Submitted by: Caroline G.
"This is such a great roast and so incredibly easy to make. It is great served with rice or pasta and a salad or veggies".

Source: http://www.allrecipes.com/