Lou's Peanut Butter Pie

• (1) 8-ounce softened Cream Cheese
• 1 cup crunchy Peanut Butter (I only use Jif)
• (2) 8-ounce Cool Whips
• 1 1/2 cups Powdered Sugar, sifted (I don't usually sift)
• (2) 9-inch Graham Cracker Crusts

Combine Cream Cheese and Peanut Butter in large bowl.  Beat with mixer until light and fluffy.  Gradually add Powdered Sugar and Cool Whip, beating until smooth.  Spread filling into crust.  Freeze at least 8 hours or overnight, then move to refrigerator before serving.

French Chocolate Pie

• 1/2 cup Butter
• 3/4 cup Sugar
• 2 squares Bakers Unsweetened Chocolate, melted and cooled
• EggBeaters equivalent to 2 eggs
• 2 cups of Cool Whip
• 9" Pie Shell, baked and cooled

Cream Butter and Sugar.  Stir in Chocolate.  Add half of the EggBeaters (equivalent of 1 egg) and beat 5 minutes.  Add the rest of the EggBeaters and beat 5 more minutes.  Fold in Cool Whip.  Pour into Pie Shell and Chill for several hours or overnight.

Turtle Cheesecake

• 2 cups Vanilla Wafer Crumbs
• 6 Tbsp. Butter, melted
• 1 14-ounce bag Caramels
• 1 5-ounce can Evaporated Milk
• 3/4 cup Pecans, toasted
• 2 8-ounce pkgs. Cream Cheese, softened
• 1/2 cup Sugar
• 1 tsp. Vanilla
• 2 Eggs
• 1/2 cup Semi-Sweet Chocolate Chips, melted

Combine Crumbs and Butter.  Press into bottom of springform pan.  Bake at 350 for 10 minutes.  Melt Caramels with Milk over low heat. stirring frequently.  Pour over crust.  Top with Pecans.  Combine Cream Cheese, Sugar and Vanilla.  Mix at medium speed until well-blended.  Add Eggs, one at a time, mixing well after each addition.  Blend in Chocolate.  Pour over pecans.  Bake at 350 for 40 minutes.  Loosen cake from rim of pan.  Cool before removing rim.  Chill.

Mom's Chocolate Surprise Cupcakes

• 1 box Chocolate Cake Mix (I use Duncan Hines Devils Food), plus ingredients called for on pkg.
• 8 oz. Cream Cheese
• 1/2 cup Sugar
• 1 Egg
• 6 oz. semi-sweet Chocolate Chips (Delicious with Toll House, Heavenly with Ghirardelli)
• 1 can Frosting (I use Duncan Hines, but Mom recommends Hersheys)

Prepare Cake Mix according to directions.  Fill cupcake pans 2/3 full.  Beat together Cream Cheese and Sugar.  Add Egg.  Stir in Chocolate Chips.  Add large spoonful of Cream Cheese mixture to top of each cupcake (don't stir).  Bake according to package directions.  Frost when cool.

These are messy, but delicious!  Eat with a fork and enjoy!!

 

Von's Caramel Corn

• 2 bags Microwave Popcorn, popped

• 2 cups Brown Sugar

• 2 sticks Margarine

• 1/2 cup White Corn Syrup

• 1 tsp salt

• Peanuts or Mixed Nuts, to taste

• 1 tsp Vanilla

• 1 tsp Baking Soda

Pop Popcorn and place in large roasting pan.

In saucepan, bring Brown Sugar, Margarine, White Corn Syrup and Salt to a full boil.  Boil 5 minutes.  Remove from heat and add Nuts and Vanilla.  Add Baking Soda, stirring down foam.

Pour over Popcorn and stir until well coated.

Bake at 200 degrees for 1 hour, stirring every 15 minutes.  Spread on cookie sheet to cool.  Store in airtight container.

 

 

Kona's Turtle Cake

Cake:

• 1 chocolate cake mix


• 1 can Eagle brand milk


• 1 jar caramel topping

Bake cake according to directions on box.  Poke holes in cake with end of
wooden spoon.  Do this while cake is still warm.  Combine milk and topping
in bowl reserving a little topping to drizzle on top of cake later.  Pour
mixture on top of cake making sure to spread out so some will go down thru
each hole.  Refrigerate overnight.

Topping:

• 1 small container cool whip


• chocolate syrup


• remaining caramel topping


• chopped pecans

Spread cool whip over cake.  Drizzle syrup and topping over cool whip. 
Sprinkle pecans over top.  Can serve immediately or refrigerate until ready to eat.

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