Snicker Bars

Preheat oven to 350°. Spray 9x13 pan with Pam.  Press a roll of chocolate chip cookie dough (either use the regular size one of 1/2 of the big roll) into the pan. Bake 13 minutes.

While it's baking, cut up 6 full sized snicker bars. I but them down the middle the long way and then into slices.

When the 13 minutes is up, the dough will be slightly browned but not done.  It'll look like this.

 Sprinkle the chopped up Snickers on the hot cookie dough.

 Bake 7 minutes and it will look like this.  Sorta melty but not really 'out of shape' really.

Carefully smoosh the hot Snickers bars around the top of the dough.

 

 Bake seven more minutes.

Let cool completely and cut into bars.

Chocolate Chip Oreo Cookies

• Either make your favorite chocolate chip cookie dough or buy the already made kind in the store.
• Mold a couple of teaspoons of dough around a double stuff Oreo. Use enough to cover the cookie and seal the edges, but just use as much as you need, not more.
• Place on parchment paper covered cookie sheet.
• Bake @ 350° for 13-15 minutes or until choc. chop dough is cooked. Let sit 3-4 minutes. Remove to wire rack.

Excellent when warm!

Molly's Taco Soup

One of my favorite soups is Taco Soup but the recipe I usually use is full of carby potatoes and Campbell's tomato soup so I tinkered with my recipe and came up with a lower carb version that is YUM!


Brown 1-1.5# lean ground beef, 2 minced garlic cloves and 1 large diced onion.
Drain
Add McCormicks Taco Seasoning packet and 3/4 of water and cook according to taco packet instruction.
Then add:
1 reg size can low fat beef broth
1 8oz can of tomato sauce (lowest salt and sugar content you can find)
1/2 c water
1 reg. size can of stewed tomatoes
1  reg. size can of black beans
2 TBS Chili Powder.
If you can have corn, add one of the small cans.


Bring to a boil and simmer everything together for 15 minutes.  You can eat it now, but it's better if you put the whole works in the fridge and reheat it the next day.  Something magical happens in the ice box.


Serve with fat free sour cream and low fat sharp cheddar cheese.

Caramel Corn Pops

1 bag of cheese-less corn pops (Also works with popped corn, cereal, nuts or anything else you want to coat with a crisp caramel Fiddle Faddle like glaze.)

2 sticks of butter
1 packed cup of brown sugar
1/2 c Karo syrup (light)
1 tsp baking soda

*Put the cornpops in a roasting pan and set the oven to 250°
*Melt 2 sticks of butter, 1 packed cup of brown sugar and 1/2 c of lt Karo syrup in a medium saucepan.
*Bring to boil, reduce heat and boil two minutes stirring constantly.
*Remove from heat and add 1 tsp baking soda and stirthoroughly. (You will want to do this over your corn pops because it will foam up like a rabid dog.)
*Pour over corn pops and stir to coat thoroughly. Bake at 250° for 45 minutes taking out to stir every 10 minutes or so.
Pour out on waxed or parchment paper, break up with spoon into smaller globs and let cool.

Make more than one batch because folks gobble this up!
Note: you'll want to take care of the pans, spoon and any drips on the stovetop right away because it will cement on.

Pecan Tassies

I made a double batch of these little cuties this afternoon. They smelled wonderful and although I didn't have one, they are taste tester approved!

Crust
Beat together until creamy:
1/2 c (1 stick) butter (no substitutes)-softened
3 oz cream cheese -softened
Add 1 c flour and beat until well combined. Chill for 30 minutes or more.

Once chilled, divide into 24 one inch balls and put them in the bottom of 24 ungreased mini muffin tin wells (for one batch). Use thumb to squish down the middle and use fingers to pull dough up the sides to form tiny pie crusts.

(Left side-dough balls/Right side-formed into crusts)


Filling
1/2 c chopped pecans
1/2 c packed brown sugar
1 egg
1 tsp vanilla
dash of salt

Spoon filling into crusts until about 3/4 full.

Bake in 325° oven for 35-40 minutes or until filling is set and crust is browned. Cool a little and then remove to a wire rack to cool completely.
Teeny little pecan tarts just in time for Thanksgiving planning!

French Toast Fingers

Mix 8 oz cream cheese, 1 egg yolk and 1/4 cup of sugar until smooth. Set aside.

Cut the crusts off 24 slices of packaged white bread.(Save the crusts and heels for stuffing or bread pudding!)

Roll out each piece of bread as thin as you can with a rolling pin. Not too thin or it will tear.

Spread each piece of bread with a bit of the cream cheese mixture (and I also added a little strawberry jam).

Roll them up jelly roll style and put 'em on a cookie sheet.Mix up 3/4 c sugar and 1 TBS of cinnamon. Put in a shallow bowl.

Melt 3 TBS of butter and brush on rolls. Then roll them in the cinnamon and sugar mixture until thoroughly coated.

Cover and put in the freezer for at least 2 hours or up to two months. If you opt for the longer than overnight, remove them once they're frozen and put them in a freezer container. When you get ready to eat them, remove them from the freezer and bake for 15-20 minutes in 400° oven until golden brown. Serve warm with a little powdered sugar dusted over the top.

Yum!

Note: There aren't 24 slices of bread in a loaf. You'll need two. I realized this too late and substituted light wheat bread. They tasted fine, but they had too much texture.

Yummy Apple Dumplings

Peel and core 2 medium size Grannie Smith apples. Cut into 8 wedges. Wrap each wedge in refridgerated crescent roll (2 tubes). Cover and seal completely

Put dumplings in greased 9x13 pan.

Mix 1/3 c melted butter and 1 cup sugar. Pour over dumplings.

Carefully pour 3/4 c Sprite, 7Up or Sierra Mist (not diet) around dumplings (not on).

Sprinkle with cinnamon and/or nutmeg and bake at 350° for 30-40 minutes.

Great served warm with vanilla ice cream!