- Crescent rolls
- Pepperoni
- Mozzarella Cheese
- Butter
- Parmesan Cheese
Open crescent tube and separate into four pieces that are square. Press seam so the triangles form one piece on each square. Add pepperoni and cheese to half of square and fold over and press into pocket. brush top with melted butter and sprinkle parmesan cheese. Bake at 375˚ for 13 minutes.
- Caramel
- 50 Caramels Unwrapped
- 1 can Sweetened Condensed Milk
- 1/4 C. Butter
- Krispies
- 1/4 C. Butter
- 1 10 oz. Mini Marshmallows
- 1 1/2 tsp Vanilla
- 3 tsp Sea Salt Flakes Divided
- 8 C. Rice Cereal
For caramel, stir caramels, condensed milk and butter in pan over medium heat until smooth. Remove from hear.
Line 9x13 pan with nonstick foil make sure it extends on both ends so you can lift foil out of pan later.
Melt butter in pan over medium heat. Add marshmallows and stir till melted. stir in vanilla 1 tsp of salt and 1 cup of carmel mixture. Stir until blended then stir in cereal until evenly coated. press mixture into pan and cool completely.
Spread remaining caramel over cooled cereal and sprinkle remaining 2 tsp of salt. let set and then pull foil out of pan and cut.
- 2 1/2 C. Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 C. Brown Sugar
- 1/2 C. White Sugar
- 1 C. Butter Softened
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 2 C. Chocolate Chips
- 1 14 oz. Bag Carmels Unwrapped
Preheat Oven to 325˚.
Mix first three ingredients and set aside.
Mix sugars and butter then add eggs and vanilla and mix.
Add flour mix until blended add chocolate chips.
Scoop out balls of dough and flatten. put caramel in and fold so its in the center.
Place on greased cookie sheet. Bake 20-25 Minutes.
Allow to cool before eating or caramel will burn you.
- 1/3 C. Light Corn Syrup
- 5 Tbs Butter, Softened
- 1 1/2 tsp Mint Extract
- 1/2 tsp Salt
- Green Food Coloring
- 4-5 C. Powdered Sugar
- 1/2 Bag Chocolate Chips
Mix Syrup, butter, extract, salt, and food coloring.
Stir in a cup of powdered sugar at a time until mixture is too stiff to stir then add more sugar and knead mixture with hands until its not sticky.
Roll into 1 inch balls and flatten on wax paper.
Refridgerate 60-90 minutes.
Melt chocolate with 1 tsp of watering microwave for 30 seconds then stir and heat in 15 minute increments until stirs smooth.
Dip mints in chocolate with fork and put on wax paper.
Let chocolate set before storing in airtight container.
Can be frozen I kept mine in the fridge.
- 1 Stick of Butter
- 2/3 C. Brown Sugar (approxamately)
- 1 Can Crushed Pineapple
- 1 Yellow Cake Mix (Eggs, Oil)
Preheat oven to 350˚.
Mix cake mix as directed set aside.
Melt butter and put in 9 inch pan.
Sprinkle Brown Sugar over butter evenly.
Drain Pineapple and put in pan over sugar.
Spread cake mix over pineapple.
Bake for 40-50 minutes. Check at 30 minutes in case your oven cooks super fast.
- 1 C. Butter
- 1/2 Cup Caro Syrup
- 1 1/3 C Sugar
Boil to soft ball.
Mix with two large bowls of popcorn.
