Can't Leave Alone Bars

Here is the final recipe from the progressive dinner. It's not nearly as impressive, but is fast and easy. I copied the recipe from somewhere, but neglected to write where; but once again credit goes to someone else.

1 pkg. white cake mix
2 eggs
1/3 C vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semisweet chocolate chips
1/4 C butter or margarine, cubed

1. In bowl, combine cake mix, eggs and oil. With floured hands, press 2/3 (I probably used about 3/4) of the mixture into greased 13x9 baking pan. Set remaining cake mixture aside.
2. In microwave safe bowl, combine condensed milk, chocolate chips, and butter. Microwave, uncovered for 45 seconds, stir. Microwave 45-60 seconds longer, or until melted. Stir until smooth and pour over cake mixture.
3. Drop teaspoons of remaining cake mixture over top. Bake at 350 for 20-25 minutes, or until lightly browned.

Ty's Apple Dessert

Here is another dessert from the progressive dinner. I call it "Ty's Apple Dessert" b/c my father-in-law made it and gave me the recipe. It's super easy and goes great with vanilla ice cream. I also think you can easily cut down on the amount of sugar and butter used, but I'll give you the original recipe and you can decide.

2 apples (Granny Smith or Jonagold)
2 cans cresent rolls
cinnamon
2 sticks butter
2 cups sugar
splash of vanilla
pinch of salt
1 can 7-up or Sprite (I used Sprite Zero)

Preheat oven 350. Use 9x13 dish.

Peel and core apples. Slice in 8 pieces. Separate crescent rolls and place 1 apple slice in each roll and place seam side down in baking dish. Sprinkle with cinnamon.

In saucepan, melt butter over low heat, stir in sugar. Add vanilla and salt. Pour over rolls. Pour soda over this.

Bake 30 minutes. Let sit 45 minutes-1 hour to absorb liquid after removing from oven.

Tiramisu

from Cooking Light Cookbook
here is the recipe I made for the progressive dinner. Several people made requests...so here it is.

2/3 C sifted powdered sugar
1 (8 oz.) tub reduced fat cream cheese
1 1/2 C reduced calorie whipped topping
1/2 C sugar
1/4 C water
3 large egg whites
2 tbsp. Kahlua
1/2 tsp. unsweetened cocoa (really however much you need to cover top)
1/2 C hot water
1 tbsp. sugar
2 tbsp. instant coffee granules
20 lady fingers

1. Combine powdered sugar and cream cheese in bowl; beat at high speed. Gently fold in 1 cup whipped topping.
2. Combine 1/2 C sugar, 1/4 C water, and egg whites in the top of a double boiler; place over simmering water. Beat at high spped until stiff peak forms. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
3. Combine 1/2 C hot water, 1 tbsp. sugar, coffee granules and Kahlua, stir. Split ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut side up in an 8 inch square baking dish. Drizzle half of coffee mixture over lady fingers. Spread 1/2 of cheese mixture and repeat procedure. Spread 1/2 C whipped topping evenly over cheese mixture; sprinkle with cocoa (I sifted it)
4. Place toothpick in each corner and center, then cover with plastic wrap. Chill 2 hours.

Edible Peanut Butter Playdough

• 3 1/2 cups peanut butter
• 4 cups confectioners' sugar
• 3 1/2 cups honey
• 4 cups dry milk powder

DIRECTIONS

1. In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.

Stove Top Chicken

Adapted from a recipe found at Kraftfoods.com.

2 large chicken breasts(about a pound)
1(6oz)pkg Stove Top stuffing
1/4c butter, melted
approximately 1c hot water
1can Cream of Mushroom Soup
1/3c sour cream
2tbsp Ranch Dressing Mix(about 2/3 of an envelope)

*Cut chicken into uniform chunks or strips, brown over medium heat in a large skillet sprayed with Pam or coated with a bit of oil so it doesn't stick. Should take about 10 minutes, turning pieces halfway through.

*Meanwhile, mix stuffing, melted butter, and enough water to make a moist, but not soggy mixture, and set aside.

*Mix together soup, sour cream, and ranch dressing mix and spread on top of browned chicken. Spoon stuffing mixture on top, cover skillet, reduce heat a few notches and let cook until chicken is cooked through and the sauce is all fragrant and bubbly. This took another 10 minutes.

This got rave reviews tonight, the adaptations I made from the Kraft Foods recipe, were adding the ranch mix, and reducing the water. I have made the original recipe before and it was bland and soupy. This one is much better!

Cheryl's Coffee Punch

1 1/4 cups instant coffee
2 1/2 cups sugar
5 cups hot water
1 gallon chocolate ice cream
1 gallon vanilla ice cream
1 gallon milk

Add coffee, sugar and water together in a large punch bowl, scoop out slightly melted ice cream; pout wamr coffee mixture on top and add milk. Stir until creamy. Serve.

English Toffee

14 tbsp margarine (not butter)
1 cup sugar
1 tsp vanilla extract
dash of salt
1 6oz bag of semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

1/2 cup toffee candy pieces

Put margarine and sugar in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon (or heat resistant spatula) for about 10 minutes. When it starts to turn a light brown, remove from heat and add vanilla and salt (this is also where you add pecans if desired). Quickly stir and pour onto a cookie sheet (lined with wax paper). Cool completely. Top with melted chocolate and spread over toffee. Sprinkle with toffee candy pieces and cool. Break into pieces.