Caramel Chex Mix!

3 1/2 cups Rice Chex cereal (the cheap walmart brand works just the same)
1/2 nuts (peanuts or cashews work best)
1/2 cup pretzel rods
2 TBL butter
1/2 cup packed brown sugar
1/4 cup light corn syrup
1/3 cup sweetened condensed milk
1/2 tsp vanilla
1 cup M and M's

Pour cereal, nuts, M and M's and pretzels into a 9x13 inch pan. Preheat oven to 250 degrees.

Place the butter, sugar and corn syrup in a medium saucepan over a medium heat. Stir until the sugar melts, continue to cook until the butter is melted and begins to boil.

Stir in the condensed milk. Use a candy thermometer to see once the candy reaches 238 degrees. Continue stirring the whole time. Remove from heat once it reaches the correct temperature. Stir in vanilla.

Pour the caramel over the cereal mixture, stirring it so that the pieces are evenly coated.

Put the pan into the oven and bake for 30 minutes. Stir mixture every 10 minutes.

Remove the candy from the oven and scrape it onto a baking sheet covered with aluminum foil. Allow it to cool completely at room temperature before breaking it into pieces by hand. Store in a dry place.

Sugar Cookies!

3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 cup butter
1 egg (room temp)
3 TBL half and half
2 tsp vanilla

Mix flour, baking powder, and salt together.

In another bowl mix sugar, butter, vanilla and egg together. Slowly add in half and half.

Mix flour mixture into the butter mixture.

Chill dough for about an hour in the fridge.

Preheat oven to 400 degrees.

Roll dough out on and use a cookie cutter or a knife to cut different shapes. Place on a greased cookie sheet.

Bake for 6-7 minutes.

Frosting

4 cups powder sugar
1/2 cup shortening or butter
5 TBL milk
1 tsp vanilla

food coloring as desired.

Marshmallow Sweet Potato Casserole!

6-8 sweet potatoes
2 tbsp butter
1/2 cup hot milk
1/2 tsp salt
1/2 tsp cinnamon or nutmeg (or a mixture of both)
1/4 tsp paprika
1 cup chopped walnuts
1 bag small marshmallows

Peel sweet potatoes. Cut into small chunks. Boil potatoes until tender. Mash the potatoes, when smooth, beat in the butter, milk, salt, and spices. Beat well. Fold in walnuts and turn into buttered baking dish.

Pour the whole bag of marshmallows on top and bake at 350 degrees for about 25 minutes or until the marshmallows are golden brown.

Thanksgiving Roast Turkey!

15 pound turkey
1/2 cup lemon juice
salt and pepper
olive oil
1/2 cup yellow onion
5 stalks celery
2 carrots
1 cup chicken broth
Parsley
Rosemary
Thyme

Thaw and completely clean out turkey. Coat the turkey with olive oil. Mix salt, pepper, parsley, rosemary and thyme together. Pour all seasonings over turkey.

Pour chicken broth in the bottom of the roaster. Place cut up celery, carrots and onions in the chicken broth around the turkey.

Pour the lemon juice in the inside of the turkey and lightly salt.

Roast for 3.5-4 hours. Baste about every 30 minutes.

Garlic Mashed Potatoes!

2 lbs Russett potatoes
2 tsp salt
4 TBL minced garlic
1/4 cup butter
3/4 cup milk or cream

Peel potatoes and cut into large chunks.

Place potatoes in a large pot and add enough water to completely cover the potatoes.

Once the water has reached to a boil, reduce heat and simmer the potatoes until fork tender. This is about 15-20 minutes.

Drain water from pot or saucepan.

Add the butter to the potatoes. Mash the butter, garlic, salt and potatoes together.

Heat milk in the microwave, until warm (don't let it boil)

Stir in the milk until creamy.

Salt and pepper to taste.

Serve immediately.

Slow Cooker Stuffing!

1 cup butter
1 chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 oz sliced mushrooms
12 cups bread crumbs
1 tsp poultry seasoning
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 tsp dried marjoram
1 1/2 tsp salt
1/2 tsp ground black pepper
4 1/2 cups chicken broth
2 eggs, beaten

Bread crumbs:
1 loaf bread

Cut bread into small pieces. Place on baking sheets and dry over night. If still not dry enough, bake in oven for 275 degrees for 20 minutes.

Melt butter over a medium size pan. Cook onion, celery, mushrooms and parsley in butter.

Put cooked vegetables over bread crumbs in a large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in egg. Transfer mixture to slow cooker, and cover.

Cook on high for 45 minutes, then reduce to low and cook for 4-8 hours.

Apple Crumb Pie!

9 inch pie crust
6 cups chopped, peeled tart apples
2 TBL butter, melted
2 TBL sour cream
4 tsp lemon juice
1/2 sugar
1 TBL flour
2 dashes cinnamon
1 dash nutmeg

Mix apples, butter, sour cream, lemon juice, sugar, flour, cinnamon, and nutmeg. Spoon mixture into the pie crust.

In another bowl combine flour, sugar, cinnamon, nutmeg together. Cut butter into mixture until it is coarse crumbs. Sprinkle crumbs over the apple filling.

Bake 375 degrees for 50-60 minutes or until the filling is bubbly and the apples are tender. Cool.

Pumpkin Pie!

1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 eggs, beaten
2/3 cups packed brown sugar
2 TBL sugar
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
9 inch pie shells

Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer until fully mixed.

Pour into prepared pie crust

Bake at 425 degrees for 15 minutes

Reduced heat to 350 degrees; bake for 50 more minutes or until the knife inserted in center comes out clean. Use tin foil for the edges of the crust if they get too brown.

Cool completely.

Brownie Heath Cheese Cake

1 package Classic Traditional Fudge Brownies (or make your own brownies)
3 packages of cream cheese, softened
1 can sweetened condensed milk
3 large eggs
2 tsp vanilla
1/2 cup heath pieces

Preheat oven to 350 degrees. Grease 9 inch springfoarm pan . Mix brownie mix and follow directions on the brownie box. Spread evenly in pan. Bake for 35 minutes.

In a large bowl, beat cream cheese until fluffy. Slowly mix in sweetened condensed milk. Add eggs and vanilla, make sure to mix well. Stir in heath pieces. Pour over the top of the brownies.

Reduced oven to 300 degrees. Bake for 50-60 minutes or until set. Cool. Chill thoroughly. Remove from springform pan. Top with whip cream and heath pieces if desired.