Courtney's Fudgie Bon-Bon's

Ingredients:

1-12 oz. pkg. semi-sweet chocolate chips
1/4 c. butter or margarine
1-14 oz. can sweetened condensed milk
2 C flour (start with 1 1/2 and add more as needed)
1 tsp. vanilla
60 Hershey kisses (regular or with nuts)
2 oz. white chocolate chips
1 tsp oil

Directions:

In a saucepan melt choc. chips and butter. Cook over low heat until smooth. Add sweetened condensed milk. Add flour, vanilla, and nuts (optional). I prefer to omit the nuts and use Hershey kisses with almonds. Let the batter cool. Shape 1 Tbsp of dough around each kiss. Cover completely. Place 1 inch apart on un-greased cookie sheet.

Bake at 350 degrees for 6-8 minutes. The cookies will appear shiny and soft at first, but don't over-bake them.

After cookies cool, melt white chocolate with oil and drizzle over the cookies.

David's Oreo Pudding Poke Cake

PREP TIME

10 mins

COOK TIME

28 mins

TOTAL TIME

38 mins

 

Serves: 10-12

INGREDIENTS

• 1 box chocolate cake mix (ingredients needed to make cake- eggs, oil and water)
• 2 (4 oz.) packages of Instant Oreo pudding
• 3 cups milk (2% or higher)
• 1 (8 oz.) tub whipped topping (COOL WHIP), thawed
• crushed Oreo cookies, for topping

INSTRUCTIONS

1. Preheat oven to 350f degrees.
2. Make cake mix according to package directions and bake in a well-greased 9x13 pan
3. Bake cake according to times on the back of the box.
4. When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
5. In a medium bowl, add milk to pudding mixture and whisk until most of the lumps are removed.
6. There will be a few lumps in the pudding because of the Oreo pieces that are in the pudding.
7. Whisk for about 1-2 minutes until pudding just starts to thicken.
8. Pour pudding mixture over warm cake, making sure to aim for the holes.
9. Spread it out with a spoon and gently push down on the pudding to help get it into the holes.
10. Spread whipped topping on top of pudding layer.
11. Then put the cake in the refrigerator to allow it to cool completely.
12. About an hour.
13. Once it is set, top with crushed Oreo cookies.

Chris's Pumpkin Surprise

1 pkg. yellow cake mix, divided (reserve 1 cup)

½ cup butter, melted

1 egg

Mix together and pat into the bottom of a 9/13 inch greased pan

3 c. pumpkin

1 cup sugar

½ tsp. ginger

2 eggs

1 tsp. cinnamon

¼ tsp. cloves

2/3 cup canned milk

Mix together and pour over the dough.

1 cup yellow cake mix ( I like to 1 ½ times this section which means you need to open another cake mix)

½ cup sugar

¼ to ½ cube butter, softened

1 tsp. cinnamon

Mix together ‘til crumbly, sprinkle over the pumpkin mix.  Bake at 350 degrees for 45 minutes.  

Cauliflower Soup

2 heads of cauliflower, broken into pieces
2 medium carrots, shredded
1/2 C chopped celery
1 1/2 C water
4 chicken bouillon cubes
6 T butter
6 T flour
1 1/2 tsp salt
1/4 tsp pepper
4 C 2% milk
2 C shredded cheddar cheese

Directions
1. In a large pot, combine cauliflower, carrot shreddings, chopped celery, water, and bouillon cubes. Bring to a boil. Reduce heat and then cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, and salt and pepper until smooth. Gradually add the milk. Bring to a boil over medium heat and cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in the cheese until melted. Then dump into the cauliflower/vegetable mixture.
Makes 16 servings (About 4 quarts)

Baked Potato Soup with Bacon

2 T butter
1/2 C chopped yellow onions
2 cans (2 14oz.) chicken broth
 2 1/2 C milk
 1 1/2 lbs. baking potatoes (about 4), baked, cut into 1/2-inch pieces
 1/4 tsp. pepper
2 green onion sliced, divided
16 slices cooked bacon, crumbled
 1 1/2 C shredded cheddar cheese, divided
 1/2 C sour cream

  Directions:
1. Melt butter in large saucepan or pot on medium heat. Add yellow onions and celery; cook and stir 5 minutes or until crisp-tender. Add next 4 ingredients; bring just to a boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-lower heat for 5 minutes, stirring frequently.
 2. Save 1 T green onions, 2 T bacon, 2 T cheese. Put rest of the green onions, bacon, and cheese into the soup and cook 5 minutes or until cheese is melted, stirring constantly.
 3. Serve topped with the reserved green onions, bacon, cheese, and sour cream.