Chocolate Caramel Treasures by Krista

For Cookies:

• 1 stick butter, softened
• 2/3 cup white sugar
• 1 egg yolk (save the white!)
• 2 Tbsp milk
• 1 tsp vanilla
• 1 cup flour
• 1/3 cup cocoa
• 1/4 tsp salt
• 1/2 cup finely chopped pecans

Beat together butter, sugar, yolk, milk and vanilla until blended well.  Stir in flour, cocoa and salt and beat on low speed until mixture forms a dough.  Chill, wrapped in plastic wrap until firm, at least 30 minutes.

Preheat oven to 350 degrees.

Roll small tablespoons of dough into balls, then coat with egg white and roll in nuts to coat. Arrange balls 1 1/2 inches apart on greased baking sheets and press your thumb into center of balls to flatten, leaving a depression.  Bake in batches in middle of oven until slightly puffy but centers are still soft.  I baked for 11 minutes.  Remove from oven and immediately press centers of cookie again.  Tranfer to wire racks to cool.

For caramel filling:

• 14 caramels, unwrapped
• 3 Tbsp whipping cream (can use milk too!)

Heat caramels and cream in a small saucepan over low heat, stirring occassionally until melted and mixture is smooth.  (I tried it in the microwave this time and it worked fine). Spoon into centers fo cookies and cool completely.

For chocolate drizzle:

• 1/2 cup chocolate chips
• 1 tsp shortening

Melt chocolate chips & shortening on the stove top until smooth.  Let the mixture cool slightly and then pour into a heavy duty sealable plastic bag. Seal bag and snip one corner to form a small hole.  Drizzle chocolate over cookies and let stand until set, about 30 minutes.

These freeze just fine!

Beef Potato Bake by Krista

• 2 lbs ground beef
• 1 can cream of mushroom soup, undiluted
• 1 can cream of celery soup, undiluted
• 1 1/4 tsp dried parsley flakes
• 1 tsp dried minced onion
• 1/4 tsp pepper
• 1 - 32oz pkg frozen cubed hash brown potatoes
• 4 cups shredded cheddar cheese
• 1 can mushroom stems & pieces, drained

1. In a large skillet, cook beef until no longer pink, drain.
2. In a large bowl, combine the soups & spices. Add the potatoes, 2 cups cheese and mushrooms.  Stir in beef.
3. Transfer to a greased pan, top with remaining cheese.
4. Cover and bake at 375 degrees for 45-50 minutes, uncover and bake another 5-19 minutes until cheese is melted.

From frozen: Thaw in fridge overnight. Bake as directed.
Notes: - I added all the cheese to the mixture - you might want to add a little more on top.

Delicious Hamburger - Vegetable Casserole by Suzanne

4 diced carrots (or frozen)
1 T. mined onion (omitted)
1 can cream of mushroom soup
1 can milk
1 can green beans
1 lb. hamburger
2 cups mashed potatoes

Brown hamburger, add carrots, onion, beans, mixing well. Place in casserole dish; cover with mushroom soup and milk. Bake at 350 for 1.5 hours.

From Frozen: Thaw casserole mixture; mix well, place in pan; cover; cook at 350 for 1 hour. Thaw mashed potatoes. Warm in microwave (if runny add sour cream or cream cheese). Top casserole mixture; cook in oven for 10 more minutes.

My Favorite Chocolate Chip Cookies by Colette

1 c. butter

1/4 c. sugar

3/4 c. brown sugar

1 tsp. vanilla

2 sm boxes instant pudding (I like vanilla or butterscotch)

2 eggs

2 1/4 c. flour

1 tsp. baking soda

pinch salt

12 oz. chocolate chips (I like milk, dark, or white)

Cream butter and sugars. Add vanilla, puddings and eggs.  Mix. Add flour and baking soda. Mix. Add chocolate chips. Mix. Using cookie dipper, put on greased cookie sheets. Bake in 375 degree oven for 8-10 minutes.  

*This is a great recipe to freeze for baking later!  I mix up the dough, then scoop out the entire batch. (It can fit on one cookie sheet!)  Set cookie sheet in freezer for 45 minutes and then put frozen dough balls into freezer bags!  (It's nice to separate a dozen per bag, so that you get to enjoy fresh cookies and not eat the entire batch at once!) 

Pecan tassies by Colette

  1/2 c. butter

  1 c. flour
  3 oz. cream cheese

Mix cream cheese and butter together. Add flour and mix well. Scoop dough into 24 little balls. Place in miniature muffin tin. Press dough to bottom and sides and over top edge.

Fill with following mixture:
  1 egg, beaten lightly
  3/4 c. brown sugar
  dash of salt
  few drops of vanilla
  1/2 c. chopped nuts

Bake for 25-30 minutes in a 350 degree oven. Cool. Remove from pan. 

Tater Tot Casserole by Colette

1 lb ground pork, browned

1/2 c. milk

1 can (condensed) cream of mushroom soup

salt/pepper to taste

1 pkg frozen corn (or 1 can corn, drained)

Tater tots

In 9x13 pan, spread out ground pork.  Top with corn. Whisk together milk, soup, salt/pepper; spread over corn.  Top with tater tots.  Bake for 45 minutes in 350 degree oven.  *Can also put into crock pot on low for 4 hrs. 

For meal swap, I mixed together pork, milk/soup mixture, corn - so you just need to thaw that, spread into 9x13 pan, and top with tater tots.