Better Than Almost Anything Cake

This one came from http://www.bettycrocker.com/.

Better Than Almost Anything Cake

Ingredients:

1 box German chocolate cake mix
(Water, vegetable oil and eggs called for on cake mix box)
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350°F. Bake cake as directed on box for 13x9-inch pan.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping (or butterscotch or fudge). Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Our Review: Oh WOW this is good! I used caramel topping and cut up two heath bars for the top.

Banana Chocolate Chip Muffins

Not sure where this one came from.

Banana Chocolate Chip Muffins

Ingredients:

2 cups mashed banana
1/2 cup grated carrots
3 eggs
1 cup vegetable oil (I used 1/2 cup oil & 1/2 cup applesauce)
1 t. vanilla extract
1 cup sugar
2 cups flour
1 t. baking soda
8 oz. chocolate chips

Heat oven to 350. Put liners in muffin pan. Mix banana, carrots, eggs, oil and vanilla. Add sugar then flour, baking soda and chocolate chips.

Pour in muffin cups and bake for 20 minutes.

Makes about 2 dozen

Our Review: These were absolutely delicious. I froze them for quick breakfasts and they were gone quick!

Bakers Chocolate Chunk Cookies

Right off the back of the Chocolate Chunk package!

Baker's Chocolate Chunk Cookies

Ingredients:
1 3/4 cups flour
3/4 t. baking soda
1/4 t. salt
3/4 cup (1 1/2 sticks) butter or margaring, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 t. vanilla
1 pkg (12 oz) chocolate chunks (or chips)
1 cup chopped walnuts (optional - I did not use)

Preheat oven to 375. Mix flour, baking soda and salt until well blended, set aside. Beat butter, granulated sugar and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, beat until well blended. Gradually add flour mixture, beating until well blended after each addition. Stir in chocolate and walnuts. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool one minute then transfer to wire racks. Cool completely. Makes about 3 dozen cookies.

Homemade Samoas Cookie Bars

Found this one at www.bakingbites.com

Homemade Samoas Cookie Bars

Ingredients:
crust...
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 t vanilla extract
2 cups all purpose flour
1/4 t salt

topping...
3 cups shredded coconut
12 oz good quality chewy caramels
1/4 t salt
3 T milk
10 oz. dark or semisweet chocolate bars/chips

First, make the crust. Preheat oven to 350 and lightly grease a 9x13 pan or line with parchment paper. In large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at low speed, gradually beat in flour and salt until mixture is crumbly. Pour dough into prepared pan and press into an even layer.

Bake for 20-25 minutes until base is set and lightly hesitates. Cool completely on a wire rack.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (or spray with cooking spray). Toast for 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set asside

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on hight for 3-4 minutes, stopping to stir a few times. When smooth, fold in toasted coconut. Put dollups of the topping all over the shortbread crust. Using a spoon/spatula spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or pizza cutter. Melt chocolate in a small bowl. Heat on high in microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of eac bar into the chocolate and place on a clean piece of parchment or wax paper. Use a spoon to drizzle remaining chocolate across the bars to finish.

Let chocolate set completely before storing in an airtight container.

Our Review: These were great!! YUMMY! We were impatient and tried to cut them before everything was cool and set so they were a little crumbly at first so we just drizzled chocolate on the top and ate some like that. After sitting awhile they were much easier to cut.

Easy Chocolate Eclair Squares

This recipe came from http://healthycookingforfamilies.blogspot.com/ although I did change some of the ingredients from natural to what I could find at the grocery store.

Easy Chocolate Eclair Squares

Ingredients:
2 cups cold milk, divided
1 pkg. (4 serv.) vanilla pudding
1 pt Heavy whipping cream
1/4 cup sugar
Honey graham crackers (you'll use almost the whole box)
4 squares BAKER's Unsweetened Chocolate (I used semi sweet)
1/4 cup (1/2 stick) margarine
1 1/2 cups powdered sugar

Mix pudding mix with 1 3/4 cups milk with a whisk; place in refrigerator for a few minutes.

Pour heavy whipping cream ans sugar into a mixing bowl and beat on HIGH until very stiff peaks form.

Gently fold whipped cream into chilled pudding.

Line the bottom of 13x9 pan with graham cracker squares. Pour half of the pudding mixture on top and spread evenly. Place another layer of graham crackers on top and then another layer of pudding mixture. Top with a layer of graham crackers.

Melt butter and chocolate in microwave safe bowl for 1 1/2 minutes. Stir until chocolate is completely melted. Add remaining milk (1/4 cup) and powdered sugar. Stir until well blended. Pour immediately on top of graham crackers.

Refrigerate for 4 hours before serving.

Our Review: This is SO good. All of us loved it! I even had it for breakfast the next day :-)

Chocolate Chocolate Chip Cake

This one came from http://www.healthycookingforfamilies.blogspot.com/, thank you!

Chocolate Chocolate Chip Cake

Ingredients:

1 pkg. devil's food cake mix

1/4 c. oil

2 eggs

1 1/4 c. water

1 pkg. chocolate instant pudding mix (4 serv. size)

1 12 oz. pkg. chocolate chips

Cool Whip

Spread oil in bottom of 13x9 pan. Pour in the rest of the ingredients (except cool whip) and mix well with a fork. Bake at 350 for 35-45 minutes. Can be served warm or cooled with cool whip on top.

This can also be made with any type of cake mix, pudding, chips. My friend made it with butterscotch chips and it was awesome. The website also suggested spice cake with butterscotch pudding and chips, yum!

Our Review: This cake is AWESOME and SO easy! This will go in the recipe box and made again and again!

Candy Bar Brownies

Robin gave me the idea for this last night. These are so versatile, just use what you can find.

CANDY BAR BROWNIES

Ingredients:
Brownie Mix
Snickers bar, cut in chunks
caramels
chocolate bar
milk

**you can use any type of candy bar in place of the snickers.
**you can use chocolates with caramel centers in place of the seperate caramels & chocolate

Make brownies as instucted on box.
Melt caramels and chocolate with a little milk in saucepan. Pour 1/2 of mixture over brownies once they are done. Sprinkle snickers chunks on and then pour the remaining caramel/chocolate mixture over the snickers. Let cool completely.

Our Review: These are absolutely delicious and WAY chocolaty!