Cream Cheese Squares

oh. my. goodness.

Ingredients:
2 (8 oz) packages refrigerated crescent roll dough (I used Pillsbury light)
2 (8 oz) packages cream cheese, softened (I used light)
1 cup white sugar, divided
1 tsp vanilla
1/4 cup butter, melted (1/2 stick)

Instructions:
Preheat oven to 350 degrees F. Grease a 9x13 inch pan or line pan with tin foil and grease for easy removal (cooking spray is sufficient for greasing pan).

Press one can of the crescent rolls into the bottom of the prepared pan, pinching all seems together. In a medium bowl, mix together the cream cheese, 3/4 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer.

Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down but stretch dough as necessary to meet edges of pan and pinch seems together.

Pour the melted butter over the entire pan. Then sprinkle remaining 1/4 cup of sugar evenly over the top.

Bake for 25 to 30 minutes in the preheated oven, or until the top is golden brown.

Good Cookies

My mom was given this cookie recipe by a friend. This is the only name by which these cookies are known to us. The name suits. They are addictive. I dare you to eat just one.

Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 egg
1 cup oil

1 cup quick oats
1 cup Rice Krispies
3 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
1 tsp vanilla

Instructions:
Combine sugars, butter, oil and egg until well mixed.
Then add the remaining ingredients until well combined.
Refrigerate overnight or up to several days.
When ready to bake, roll dough in small balls and press down with a fork on an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes until lightly browned.
Let cool on cookie sheet for one minute and remove to racks to cool completely.

Notes from Mom:
"I sometimes substitute ½ cup of applesauce for half of the oil and they turn out fine. I use a small melon baller instead of a spoon and this makes the cookies uniform in size. This dough can be frozen, thawed and frozen again. This recipe makes lots of cookies!"

Caramel-Chocolate Brownies

a.k.a. A little bit of HEAVEN!

I made this recipe for the first time last night for my brother-in-law's birthday dinner. I was expecting them to turn out fine, but I was PLEASANTLY SURPRISED! They were fantastic!

This is one of those semi-homemade deals.

Ingredients:
1 box chocolate cake mix (I used German chocolate)
1 14-oz can evaporated milk, divided
1/2 cup butter, melted
1 cup chopped nuts, optional
1-2 cups chocolate chips, semisweet or milk chocolate (I did half of each)
50 caramels, unwrapped

Instructions:
In a large bowl, combine cake mix, 2/3 cup evaporated milk and melted butter. If adding nuts, do it now. Stir well until lumps are gone. Batter will be thick. Spread half of batter into bottom a greased 9x13 pan/dish. Bake at 350 degrees for 15 minutes.
Meanwhile, combine remainder of evaporated milk with caramels in a small saucepan. Cook over medium heat, stirring constantly, until all caramels are melted and mixture is smooth. Remove from heat.
After 15 minutes of baking, bring cake/brownie out of oven. Sprinkle chocolate chips evenly over cake/brownie. Then pour caramel mix evenly over cake/brownie. Lastly, drop remaining cake/brownie batter by spoonfuls over top. Bake for another 25-30 minutes at 350 degrees, or until set in middle.
Let cool before cutting/serving.

I served the squares slightly warm with a scoop of vanilla ice cream. I won't go into details about the gluttony that ensued.

Easy Coconut Macaroons

Oh, my! These are very reminiscent of a popular chocolate-covered coconut candy bar you might be familiar with. Yummy! Try not to eat them all at one time.

Ingredients:
2 cups sweetened, flaked coconut
3/4 cup sweetened condensed milk (I used fat-free)
1 egg white
1/2 cup mini chocolate chips

Instructions:
Stir all 4 ingredients together until well-combined. Drop by rounded teaspoons-full onto a greased cookie sheet. They don't spread so you can put them close together. Bake at 350 degrees for 11-12 minutes.

Graham Cracker Cookies

My mother-in-law shared this recipe with me. It's one of my husband's favorite treats!

Ingredients:
2 sticks salted sweet cream butter
1/2 cup white sugar
24 graham cracker squares
3/4 - 1 cup pecan pieces

Instructions:
Line a cookie sheet with aluminum foil. Layer graham cracker squares snugly on cookie sheet. In a medium saucepan, slowly bring butter and sugar to a boil. Boil for about 1 1/2 minutes, stirring frequently. Add pecan pieces to butter mix. Pour butter mix evenly over graham crackers, spreading as necessary with rubber spatula. Bake at 350 degrees F for about 8 minutes. Let cool completely then use a butter knife to separate into individual cookies. Store in an air-tight container. Don't refrigerate as they will get soggy.

Best Brownies

Ingredients:
1 pound butter, room temperature
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
7 large eggs
3 TBS instant coffee powder
2 TBS vanilla extract
2 1/4 cups sugar
1 1/8 cups flour, divided- 1 cup for batter and 1/8 cup in the chips and nuts
1 TBS baking powder
1 tsp salt
2 to 3 cups walnuts, chopped - optional

Instructions:
Preheat oven to 350 degrees F. Grease and flour a 11 x 15 baking pan. Melt together the butter, 1 pound chocolate chips and unsweetened chocolate on top of a double boiler or in microwave. If using microwave, melt chocolate first, then stir in butter until melted together. Cool slightly. Stir together eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes or until tester comes out clean. Do not overbake. Cool thoroughly. Cut in squares of desired size. This makes a very large pan of brownies.