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---(image 3)aramel Apple Bites
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Ingredients

10 small granny smith apples
1 envelope knox gelatin
½ cup water
½ cup coconut milk
2 drops yellow food coloring
1 envelope Land o Lakes caramel hot chocolate (Regular would do just fine if you can’t find caramel)
¼ cup sugar
½ cup butterscotch schnapps (omit for non-alcohol version) lemon juice

Instructions

Half and hollow out apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning.
Mix your ½ cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the ½ cup of coconut milk, whisk again.
Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.
Add ¼ cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your ½ cup of butterscotch schnapps. (Omit for non-alcohol version)
With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples.
Refrigerate for a few hours or overnight.
Cut halves in quarters and those quarters in half again.
Serve immediately.
(The lemon juice can only prevent the browning for so long). Trim off the sides of the apples that have browned too much!

----(image 2)Baked French Toast
Ingredients:
1 loaf sourdough bread or french bread
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Notes:
• You can serve with syrup, but we made a quick glaze with powdered sugar and milk. Delish!
• If you don't have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended.
• Like I said, you can bake it for less time if you like it softer, but I love how the top gets crispy when it's baked for an hour. The underneath part is still somewhat soft. One hour in my 350-oven was just right.
• The directions said to scoop out, but I wanted to be able to control the portions so I cut it into 12 servings (they were large, and this is rich, so you could serve other breakfast dishes and use this as more of a side dish and get 24 servings).
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--INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
... 6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

---BUTTER PECAN CAKE

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING: OR PURCHASE
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.

---FUDGY BROWNIE COOKIES

Ingredients
1 package (18 To 21 Oz. Box) Fudge Brownie Mix
1-¼ cup All-purpose Flour
¼ cups Packed Brown Sugar
2 whole Eggs
½ cups Butter, Melted And Cooled
2 Tablespoons Water, Or More As Needed
1 cup Dark Chocolate Chunks

1. Whisk together brownie mix, flour, and sugar.
2.Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely

.

---CINNAMON ROLL SWIRL CAKE

BATTER:
3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

Glaze:
2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

In a large bowl, mix all the ingredients together except for the butter.
Once mixed; slowly pour in the butter. Stir into batter.
Pour into a greased 9x13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.

While the cake is warm ~ drizzle the glaze over the cake. *This cake is outta this world!!!!!!*

---No Bake Peanut Clusters

Ingredients:
1 - 16 Oz Bag Chocolate Chips
1 - 12 Oz Bag Butterscotch Chips
1 Cup Shelled Spanish Peanuts (Also works with La Choy Dry Chow Mien noodles for a switch!)
1/2 Cup Mini Marshmallows (optional)

Directions:
Melt together Chocolate (Marshmallows) & Butterscotch chips.
Add peanuts
Drop by spoon onto wax paper
Cool in refrigerator until hardened.

---For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Directions:

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in Zip-Lock plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

• Serve. from Ken Michael

---Southern Peach Cobbler

For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
3/4 cup of milk

For the fruit:
1 can (28 ounce) peaches in heavy syrup,
OR
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water

1 tablespoon cinnamon (for sprinkling on top)

Here's what you need to do:

Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.

In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay.

Pour the batter on top of the melted butter.

If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.

Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.

Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!

---Buckeyes

1 1/2 cups Jif Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 -4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Crisco All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

---These Sugar Cookie Tacos with fresh fruit and whipped cream look so yummy

Sugar Cookie Tacos
Ingredients:
1 Package 18oz refrigerated sugar cookie dough
2 tablespoons cinnamon
1 cup whipping cream
1/4 cup sugar

2 cups of your favorite fruit cut-up

1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.

2. cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.

3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms (I found it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way.... Clear as mud???? sorry)

4. Cool cookies until firm about 2 min. gently remove.

5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit.

---PEANUT BUTTER "BUCKEYE" PRETZEL BITES

1 cup creamy peanut butter
3/4 cup brown sugar
2 Tbs softened butter
1/2 cup powdered sugar minature pretzels
1 bag of chocolate chips or Merkins Choc. wafers

Line a baking sheet with wax paper and set aside. In mixing bowl, beat peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without sticking to your hands. If needed, add more powdered sugar until it is easy to roll. Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in the freezer for a few minutes. Melt the chocolate (I used Merkins Choc. wafers - easier to work with). Dip each pretzel bite halfway into the chocolate and place on wax paper to set.

---QUICK PINEAPPLE UPSIDE DOWN CAKE

1 box of Duncan hines pineapple supreme cake mix,
1 box vanilla instant pudding
4 eggs
1 cup water
1/2 cup oil

Topping is
1 stick butter melted
1 cup firmly packed brown sugar
1 (20oz) can pineapple slices maraschino cherries

you bake at 350 for 1hr,

---UICK PINEAPPLE CAKE

Pineapple Angel Food Cake (TWO ingredients!!!)

A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box).

Combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand)

When you do this, something “magical” happens. The mixture starts to froth and it turns into an amazingly airy, fluffy dish of deliciousness right before your eyes.

Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes.

---ookie - REESES PB CUP - Brownie

Ingredients:
Package of Toll House Break & Bake Chocolate Chip Cookie Dough (24 ct)
24 Reese Peanut Butter Cups (normal size)
Brownie Box Mix

1. Preheat oven to 350 degrees.
2. Place a Cookie Dough "cube" in bottom of each well of cupcake tin. Flatten to cover the bottom.
3. Place a Reese Peanut Butter cup upside down on top of dough.
4. Top with prepared box brownie mix, filling it 3/4 full.
Bake for 18 minutes.

Note: Can use Oreo cookie instead of Peanut Butter Cup.

---BROWNIES WITH BANANA

Ingredients
1/2 cup butter
2/3 cup semisweet chocolate chips
1 large egg
2/3 cup packed light brown sugar
1 small ripe banana, mashed
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
Directions

Preheat an oven to 325 degrees F (165 degrees C). Grease an 8 inch square pan.
Melt butter in sauce pan over medium-low heat. Remove from heat, add chips, and stir until melted. Set aside to cool for 5 minutes.
Lightly beat the egg in a medium bowl. Stir in the brown sugar, banana, vanilla, and salt. Pour the melted chocolate mixture into the banana mixture, and stir until well combined. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted near the center comes out with moist crumbs, about 30 minutes. Don't over bake. Remove, and cool pan on wire rack before cutting.

---Banana Pudding Cake
Ingredients:
1 (10 oz.) box yellow cake mix ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed
Directions:
Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.In a bowl,whisk together instant pudding with 4 cups milk.Stir until all the lumps are gone. Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken but not fully set, it should still be easily pourable. Pour pudding over cake. Taking care to get it into the holes as much as possible.Spread it all out and using the back of the spoon gently push pudding down into the holes.Put the pudding into the fridge to set and cool.Once your cake has completely cooled, spread on whipped topping.If you haven't done so already, crush your vanilla wafers.I just place mine in a plastic bag and crush them with a rolling pin.Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are Crunchy when you serve it

------STRAWBERRY RHUBARB PIE

1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes. ----DECADENT BLONDIES
Got this recipe from my niece Lisa
(from Old-Fashioned Bake Sale)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened (I usu. do 18 seconds in microwave)
2 large eggs
2 teaspoons vanilla
1 package (10 oz.) semisweet chocolate chunks or chips
***optional 3 1/2 oz. of macadamia nuts***

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan. Combine flour, baking powder and salt in small bowl; set aside.

Beat granulated sugar, brown sugar, and butter in large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla. Add flour mixture. Beat at low speed until well blended. (In my experience batter should have a sheen to it at this point--a little glossy look). Stir in chocolate chunks/chips and nuts (if desired). Spread batter evenly into prepared pan. (I like to take a spoon and make the top messy and rough looking. Once i spread it perfectly flat with spoon and the crust peeled right off!!) Bake 25-30 minutes or until golden brown (27 mins in my oven). Remove pan to wire rack; cool completely. Cut into 3 1/4 x 1 1/2-inch bars. Makes 2 dozen blondies.

---bit size apple
Ingredients:
1/2 c. sugar
2 tsp. cinnamon
1 pkg. (14.1 oz..} refrigerated pie crust
3 tbsp. melted butter, divided
2 medium tart apples, each cut into 8 wedges

Directions:
In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with 2 Tbsp. melted butter, sprinkle with remaining sugar mixture.

Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.

from Six Sisters

---ROLO CHEESECAKE BARS

CRUST:
3 cups of graham cracker crumbs
1 cup sugar
2 Sticks of melted butter (16 tablespoons)

Stir all together and press into a 9 X 13 pan lined with non stick foil. Bake at 350 degrees for 7-10 minutes and cool.

FILLING:

2 (8-oz packages) of cream cheese
2 eggs
1 cup sugar
1/4 cup flour

Beat until smooth. Once smooth, add one package of mini Rolos (the unwrapped one) and pour onto the cool crust and bake at 350 degrees for 30-35 minutes. Let cool and glaze.

GLAZE:

Melt in microwave: 1 stick of butter and 6 ounces of chocolate chips. Stir until smooth and add 4 teaspoons of light corn syrup. Pour smoothly on bars and chill overnight. Cut with a big knife! I added a chocolate drizzle and a half of Rolo on top! Enjoy!

Join my fan page now! www.facebook.com/chefforaday -----1 box butter-recipe cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling:
1 8 oz. package cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered sugar
1/2 cup (1 stick) butter, melted
1 cup chocolate chips

Preheat oven to 350 degrees. Light grease a 9 x 13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars.

-----yield: 12 to 16 servings
INGREDIENTS:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
(I cheat and get graham cracker crust from store)

For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping

For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries

DIRECTIONS:
1. Grease a 9x13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

----- Layer Bars

OMG these were so easy but so so rich.
My daughter called it Diabetic Coma Bars

Ingredients
1 1/2 cups graham cracker crumbs
1 stick salted butter, melted
1/2 cup chopped pecans
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup shredded coconut
1 14-ounce can sweetened condensed milk

Directions

Preheat the oven to 350. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars.

----Peach Crisp

Ingredients
2 cans (15-1/4 ounces) sliced peaches, drained
2 envelopes (1.6 ounces each) instant cinnamon and spice oatmeal
4 tablespoons all-purpose flour
4 tablespoons butter, melted
Directions
Cut peaches into 3/4-in. pieces; place into a small baking dish. Combine the oatmeal, flour and butter; sprinkle over peaches. Place baking dish on a baking sheet. Bake at 425° for 12-15 minutes or until topping is golden brown. Serve warm with Ice cream or whipped cream.

*Note
I use Maple and brown sugar instant oatmeal packages sometimes. What ever flavor you like works but I would NOT recommend the fruit and cream packets, it tasted off to me. If you have plain quick oats, you can use 2/3 cup.

---------2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped ***See note at the bottom

DIRECTIONS:

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

*** I personally skipped this and used Chocolate Syrup and it was good with less work.

Thank you Lynn's Likes for letting me share it from your page

------Strawberry Cheesecake Salad

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown) miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

-----1 box of yellow or white cake mix, 2 eggs beaten, 1 stick melted butter, 2C chocolate chips. Mix together and bake in 9X13 pan on 350 for 20 min. When cooled, cut into squares *Made this with my girls and OMG! too easy. **Edit Spray the pan with cooking spray for easy cutting and clean up. I used Butter Flavored Pam

----Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

-----Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese fried bacon bits chopped green onions

------Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

http://www.sixsistersstuff.com/2012/03/easy-no-bake-peanut-butter-bars.html