Holy Cow Cake
1 Chocolate Cake Mix-prepared
14 oz Can Sweetened Condensed Milk
12 oz Jar Caramel Topping
8 oz Cream Cheese
8 oz Cool Whip
1 Cup Sugar
1 Snickers Bar Chopped Up
Bake cake according to box. Mix milk and caramel. Poke holes in hot cake and pour caramel/milk mixture over top and sprinkle half of candy bar on top. Chill for 2 hrs in fridge. Mix cream cheese, sugar and cool whip together. Top chilled cake with icing and remaining candy bar crumbles.
Sharon's Sausage Balls
1 lb uncooked sausage
10 oz sharp cheddar cheese
4 c. bisquick
couple of dashes tobasco sauce
Mix all ingredients thoroughly. Shape into small balls. Bake on cooke sheet in oven about 15 minutes at 350. Serve Warm.
**note: be sure to either allow sausage to come to room temp or put in microwave for about 30 seconds. That melts the fat enough to be able to work it all together nicely!
OREO COOKIE BALLS
1 (8-oz.) pkg. cream cheese,
4 (4-oz. each) pkgs. Bakers softened semi-sweet chocolate,
Mix cream cheese and cookie crumbs until blended. Shape into 1-inch balls. Freeze 10 minutes. Dip balls in melted chocolate; place in single layer in shallow-waxed paper-lined pan. Refrigerate 1 hour or until firm.
Pumpkin Crisp
15 ounces pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1 box yellow cake mix
1 cup pecans
1 cup butter, melted
Whipped cream
Preheat oven to 350 degrees. Stir together pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg.
Pour batter into a greased 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.
Arrange pecans on cake mix.
Pour butter evenly over pecans, moistening all the cake mix.
Bake for 70-80 minutes, or until golden brown. Allow to cool slightly and top with whip cream
FAMOUS OATMEAL COOKIES
3/4 cup shortening, softened
1 cup firmly packed brown sugar flour
1/2 cup sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 cup sifted all-purpose
1/2 tsp. baking soda
1 tsp. salt
3 cups oats, uncooked
Preheat oven to 350°. Beat shortening, sugars, egg, water, and vanilla until creamy. Sift together flour, salt, and baking soda. Add to creamed mixture; blend well. Stir in oats. Drop mixture by spoonfuls onto greased cookie sheet. Bake 12 to 15 minutes.
Vegetable Dill Dip
1 cup sour cream
1 cup mayonnaise
1 tbsp dried dill weed
1 tbsp minced onion
1 tbsp dried parsley
1 tsp season salt
Combine all ingredients and refrigerate 8 hrs or overnight.
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