Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Jodie's Peppermint Cheesecake

1 Brownie Mix- Any kind
1 (1/4oz) envelope unflavored gelatin
1/4 C COLD water
2 (8 oz) packages cream cheese softened
1 tsp Peppermint Extract
1/2 C granulated sugar
1/2 C milk
1/3 C crushed peppermint candy
1 C heavy cream
3oz chocolate candy bars, grated

Directions:
1.Make brownies- set aside.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved.
3.In a bowl, combine softened cream cheese and sugar, mixing at medium speed with a electric mixer until well blended. Gradually add the gelatin mixture, milk, peppermint extract, and crushed peppermint candy, mixing until completely blended.
4. Taste to make sure it is minty enough. Continue to add extract and candy canes until you like the flavor. Should be a little strong- but not too strong,
5. Chill in refrigerator about 15 min. Should be slightly thickened but not set. Whip the heavy cream while it is chilling.
6. Whip 1 C heavy cream to soft peaks and then fold with spatula into peppermint cheesecake mixture. It doesn't have to be completely mixed.
7. Pour over brownies.
8. top with crushed peppermint and grated chocolate candy bar.
9. Refrigerate for 3-4 hours to set the gelatin.

Apple Cider

8 cups Apple juice
1/2 cup brown sugar
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
1 tsp grated orange peel
Orange slices w/ peel

In large sauce pan combine juice and sugar. For spice bag, place cinnamon, cloves, allspice, and grated orange peel in the center of a double thick, six inch square of cheesecloth. Tie closed with a clean string. Add spice bag to saucepan with juice. Bring to boiling, reduce heat. Simmer, covered, for 10 minutes. Remove spice bag. Serve w/ orange slices.

Mrs Fields Chocolate Chip Cookies

1 lb butter
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
6 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 cups chocolate chips
1/2 to 1 cups nuts (optional)

Cream butter and sugars together. Add eggs and vanilla.
Stir in dry ingredients and chocolate chips. Mix well, refrigerate.
Put on wax paper-covered cookie sheet with ice cream scoop.
Bake at 350 for 8 to 10 minutes.

Seriously Yummy Baked Beans

10 slices bacon cut into pieces
1/2 lb. ground beef
1/2 cup chopped onions
1/3 c granulated sugar
1/3 c brown sugar
2 tablespoons molasses
1/4 c barbecue sauce
1/4 c ketchup
2 tablespoons prepared mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup crushed pineapple and juice
1 can 16 oz red kidney beans, drained
1 can 16 oz pork & beans
1 can 16 oz butter beans, drained

In large skillet, brown bacon, ground beef & onion. Drain excess fat. Add rest of ingredients and mix well. Bake in 3 qt casserole dish, uncovered at 350 degrees for 1 hour. Makes 8-10 servings.

So Yummy!!!! :)

Chocolate Pudding Cake

One Chocolate Devils Food Cake Mix
One Large Package Chocolate Pudding (Cook&Serve)
12oz Package Chocolate Chips
3 Cups Milk

Stir pudding mix and milk into a large saucepan.
Bring to a full boil, stirring constantly.
Remove from heat and immediately stir in the cake mix.
Pour into sprayed 9x13 cake pan.
Put chocolate chips on top.
Bake at 350 for 30 minutes.

S'mores Bars

S'mores Bars
(Recipe from Cooking With My Kid)
2 stick of butter, room temperature
1/2 cup brown sugar
1 cup sugar
3 king-sized milk chocolate bars
2 large egg
3 cups marshmallow creme/fluff
2 tsp vanilla extract
2 2/3 cups all purpose flour
1 1/2 cup graham cracker crumbs (15 full-sized graham cracker rectangles)
2 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 degrees. Grease an 13x9" baking pan. Use a mixer to cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Set aside. In a large bowl,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the butter mixture, until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. Spread marshmallow creme over the chocolate bars. Place remaining dough in a single layer on top of the marshmallow. If you roll sections of dough out on the counter and lay them piece by piece on top, it's easier. You can press them together with your fingers. Bake for 30 minutes, until lightly browned. Be sure to cool completely before cutting into bars.