Oatmeal Fudge Bars

1 C. butter (softened)
2 C. brown sugar
2 eggs
2 tsp vanilla
1 tsp soda
1 tsp salt
2 C. flour
3 C. oatmeal (dry)

Filling
1 12oz pkg milk chocolate chips
1 can condensed milk
2 tbsp butter
2 tsp vanilla
½ tsp salt
1 C. chopped walnuts (optional)

Combine all ingredients above, grease pan (I use a large rectangular pan with sides, like mom's size cookie sheet). Lay ¾ batter in pan and spread to cover bottom of pan. Then boil and cook filling over a double broiler, once mixed pour over batter. Use remaining dough and drop pieces onto filling. Cook at 350 for 15 min.

This is my friend Tangi's recipe, they are fantastic with just the fudge in them. I sometime add my favorite caramel mixture (it's mom's for the Krispie Treats) which is,

1 cube butter
1 can sweetened condensed milk
50 Kraft caramels, (one bag)

I sometimes add this and lightly marble it with the fudge. either way they get eaten though.

Creamy Mac and Cheese

2 cups macaroni

1 c. milk

1 c. shredded cheddar cheese

2 T butter

2 T all-purpose flour

1 tsp salt

Boil macaroni and drain. While macaroni is cooking, in another pan melt butter, the add flour and salt to make a rue. Then add milk, stir till thickened. Add shredded cheese and stir. Pour cheese sauce over macaroni and serve.

Bran Muffins with Dates

Thanks for the recipe, Melissa!

2 cups chopped dates
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
5 cups flour
1 teaspoon salt
1 quart buttermilk
4 cups bran buds
2 cups 40% bran flakes

Cover chopped dates with boiling water. Add soda and cool.

Cream shortening and sugar. Add eggs to creamed mixture. Add the rest of ingredients and mix together.

Bake at 400 for 15-20 minutes.

The batter can be refrigerated for up to 6 weeks. 

Toffee Apple Dip

1 (8 oz.) package cream cheese

1/2 c. brown sugar

1/4 c. white sugar

1 tsp. vanilla

1/2 (11 oz.) package Skor or Heath toffee chips

Beat cream cheese, sugars and vanilla together until fluffy. Stir in toffe chips by hand. Serve with sliced apples. TIP--Stir in toffee chips just before serving so that the dip has more crunch to it.

Hot Wing Dip

1 (8 oz.) package cream cheese

1 can canned chicken, drained

1/2 c. frank's hot sauce, use more or less depending on how spicy you want

1 1/2 c. shredded mozzarella cheese, (divided)

1/2 c. hidden valley ranch dressing

tortilla chips

Soften cream cheese. Stir creams cheese, canned chicken , hot sauce, 1 cup mozzarella cheese, and ranch in bowl until well combined ( I just stir it all up in the baking dish I am using). Spreead mixture in a 9x9 or 9x13 pan, (either works fine). Top with remainder 1/2 cup mozzarella cheese. Bake at 350 degrees for about 20 minutes or until hot and bubbly. Serve with tortilla chips.

Hot Corn Dip

Soooooo Yummy!

1 (15 oz.) can whole kernel corn drained (I used frozen corn and I liked it better)

1 (7 oz.) can chopped green chilies, undrained

2 Tbsp. chopped jalapeno peppers (canned)

1/2 c. chopped sweet red pepper (approx. 1/2 of pepper)

1 c. shredded monterey jack cheese

1/2 c. grated parmesan cheese

1 c. mayonnaise--NOT light or low fat

sliced ripe olives (optional, I don't use them)

tortilla chips

Mix all ingredients in a bowl, except olives and chips. Transfer to a 2-quart baking dish, about 8x12 (don't know where you get this size dish actually, I will make a little more and put in 9x13 or put it in a 8x8 and then a smaller one for later). Bake at 350 degrees for about 30 minutes, until heated through. Sprinkle with olives and serve with tortilla chips. Be sure not to overcook.....cheese explodes and you are left with a greasy mess.

Creamy Chicken Pasta with Spinach and Tomatoes

2 c. uncooked pasta (recipe calls for penne I like rotini)

4 boneless, skinless chicken breasts

1 (10 3/4 oz.) can chicken broth

1 (8 oz.) pkg. cream cheese

1 (9 oz.) pkg. frozen chopped spinach, thawed and drained

1 tsp. garlic minced

1 tsp. salt

1 tsp. pepper

15 cherry tomatoes, cut in half

1/2 cup grated parmesan cheese

In a large saucepan, bring water to boil, the cook pasta according to the directions on the box. Slice chicken breast in approximately 1 inch cubes. In a large skillet, heat half the can of chicken broth and add chicken cues, turning pieces with a slotted spatula for 5-7 minutes, until chicken is no longer pink inside. Add cream cheese, spinach, remaining half of chicken broth, garlic, salt and pepper. Heat for about 3-5 minutes, until cream cheese has melted. Add cherry tomato halves and cook for an additional 2-3 minutes, until tomatoes are soft. Toss the drained pasta with chicken and vegetable mixture. If desired, sprinkle the dish with parmesan cheese, according to taste.