Caramel N chocolate pecan bars

Caramel n Chocolate Pecan Bars

CRUST:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup LAND O LAKES® Butter — softened (1 stick)
1 cup pecan halves
CARAMEL LAYER:
2/3 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips

Heat oven to 350°.

Combine all crust ingredients except pecans in large mixer bowl. Beat at
medium speed, scraping bowl often, until well mixed and particles are fine
(2 to 3 minutes).

Press mixture onto bottom of ungreased 13×9-inch baking pan. Place pecans
evenly over unbaked crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook
over medium heat, stirring constantly, until entire surface of mixture
begins to boil. Boil 1 minute, stirring constantly. Pour mixture evenly
over pecans and crust.

Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (DO NOT
OVER BAKE). Remove from oven.

Immediately sprinkle with chips; allow to melt slightly (2 to 3 minutes).
Swirl chips leaving some whole for a marbled effect.

Cool completely; cut into bars.

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Fruit Flavored Cottage Cheese Crepes With Strawberry Sauce

Fruit Flavored Cottage Cheese Crepes With Strawberry Sauce
For Crepes:
3 tablespoons butter
3/4 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1 cup milk
For Filling:
1/2 cup cottage cheese
1/4 cup finely chopped apple, banana or drained, crushed pineapple
Nutmeg
For Strawberry Sauce:
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
1 teaspoon butter
1 cup sliced fresh strawberries
For Crepes:
Melt butter in a small skillet; set aside. Combine flour and salt in a bowl; add eggs, milk and melted butter. Beat mixture with rotary beater until smooth. Heat buttered skillet over medium-low heat. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate pan. Cook crepe until light brown; turn and brown other side. Stack crepes between sheets of waxed paper or paper toweling until ready to use.
Makes 12 crepes.
For Filling:
Combine cottage cheese with one of the fruits. Divide filling among 4 crepes; sprinkle with nutmeg. Roll crepes; place in buttered shallow baking dish; bake in preheated 350 degree oven for 15 to 20 minutes, or until heated through.
Makes enough for 4 crepes.
For Strawberry Sauce:
Combine sugar and cornstarch in 1 quart saucepan; stir in orange juice. Cook mixture over medium heat, stirring constantly, until thickened; boil for 2 minutes longer. Stir in butter; remove from heat. Stir in strawberries.
Makes about 1 cup.
Notes:
* Crepes may be made ahead, wrapped and refrigerated overnight or frozen for longer storage. Remove from freezer as needed.
* Dip apple or banana in lemon juice to avoid discoloration.
Variation:
Fill crepes with plain cottage cheese; serve 2 crepes per serving with 1/4 cup strawberry sauce.
Makes 2 servings.

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Rich chocolate pudding

Rich Chocolate Pudding
2 cups semi-sweet chocolate chips
1/3 cup powdered sugar
1 cup milk
1/2 stick butter
Frozen whipped topping, thawed
Mini semi-sweet chocolate chips
Place 2 cups semi-sweet chocolate chips and powdered sugar into blender. Cover; process until coarsely chopped. In saucepan, combine milk and butter. Bring to a boil over medium heat. Add hot mixture to blender; cover, process until chips are melted and mixture is smooth. Pour into 6 individual serving dishes. Chill. Garnish with whipped topping and mini chocolate chips.

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chinese coconut pudding

Chinese Coconut Pudding
2 tablespoons unflavored gelatin
1 3/8 cups boiling water
1 (5 ounce) can evaporated milk
1 cup sugar
1 teaspoon coconut extract
2 egg whites
Lightly grease a 1 quart mold. In bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature. Whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold in egg whites. Spread into prepared mold. Refrigerate until set.

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Very banana pudding

Very Banana Pudding
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 ripe banana, mashed
2 egg yolks, beaten
1/2 teaspoon vanilla
1 1/2 cups milk
In a small saucepan, combine the sugar, cornstarch and salt. Add the banana, egg yolks and vanilla, then place over medium-low heat and slowly whisk in the milk until thoroughly combined. Cook for 3 to 5 minutes, or until the mixture comes to a boil and thickens, whisking continuously. Spoon into a serving bowl or individual dessert dishes and chill thoroughly; serve, or cover and chill until ready to serve.
Note:
For an extra special banana-chocolate treat, mix in 1/2 cup (3 ounces) miniature chocolate chipsafter the pudding has cooled slightly.
Makes 6 servings.

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hapy easter and a Cadburys cream egg

hapy easter everybudy
gess wat
mom got us a cadburys cream egg
jus one
she knows we ar dieting
but her also know us kids wanted a treat
so her hand us dat and say
hapy easter
it was so cool
and so yummy
i ate it all up
carol anne said dat ther is 9 syns in it
dat is wat thay cal them in slimming world
wen you eat a fing wat is bad for you
but i don care how many ther is in it
it was nummy yum yum
did yu al hav a nise easter
love
darina ballerina i six

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Glazed carrot raisin cupcakes

Glazed Carrot Raisin Cupcakes
From: Campbell’s Kitchen
Prep: 10 minutes
Bake: 20 minutes

1 box (about 18 oz.) spice cake mix
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
1/2 cup water
2 eggs
1 medium carrot, shredded
1/2 cup raisins
1 cup confectioners’ sugar
3 tbsp. apple juice

Directions:

PREHEAT oven to 350°F. Place liners in 24 (2 1/2″) muffin-pan cups.
COMBINE cake mix, soup, water and eggs in large bowl and mix according
to package directions. Fold in carrot and raisins. Spoon batter into
cups, filling
almost full.
BAKE 20 min. or until done. Cool completely.
MIX sugar and juice until smooth. Spread on cupcakes. Makes 24.

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