Better Than Anything Cake

 

1 chocolate cake mix (with the ingredients needed to make the cake)

1 14 oz. can sweetened condensed milk

1 8 0z. container of Cool Whip

2 regular size Skor candy bar (crushed up)

Bake the chocolate cake mix as directed on the box.  Bake in a 9 x 13 pan.  Let cool.  Poke holes in the baked cake.  I like to use a straw, but you can use a fork or whatever you would like.  Pour the sweetened condensed milk evenly over the entire cake.  Spread the container of Cool Whip on top.  Crush up the Skor candy bars and sprinkle that on top.  Refrigerate.  Serve cold.

Tiffany

January 2014

White Chili

White Chili

1 lb. boneless skinless chicken, cubed

1 medium onion chopped

1 1/2 t. garlic powder

1 T veg. oil

2 cans great northern beans, rinsed and drained

1 can chicken broth

2 cans chopped green chilies

1 t salt

1 t dried oregano

1/2 t pepper

1/4 t cayenne pepper

1 cup whipping cream

1 cup sour cream

In a large saucepan sauté chicken, onion, and garlic powder in oil until no longer pink. Add beans, chilies, and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered for 30 minutes. Remove from heat and stir in cream and sour cream. Serve immediately. Serves seven

Sugar Cookie Bars

Sugar Cookie Bars

(from the blog: A Little Bit Crunchy A Little Bit Rock n' Roll)

Ingredients:

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. baking soda

Directions:

1.  Cream the butter and sugar together until fluffy.

2. Add the eggs, one at a time, mixing well after each.

3.  Meanwhile, mix the dry ingredients together in a separate bowl.

4.  Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

5.  Press into a greased 13x18 inch pan and bake at 375 for 10-15 minutes.

6.  Cool and frost (see frosting)

Frosting:

1/2 cup butter, room temperature

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 T. of milk

food coloring (optional)

sprinkles (optional)

Directions:

1.  In a mixing bowl, beat the shortening and butter until creamy

2.  Add the vanilla and powdered sugar.

3.  Gradually add the 5 T of milk until you reach your desired consistency.

4.  For the sprinkles, I found that they roll all over the place.  To help this, place a sheet of plastic wrap over the frosted sugar cookies and gently press the sprinkles into the frosting.  

5.  Chill and cut.

Ann White

**Notes:  These are the yummiest cookie bars!  Everyone LOVES them!  The key is to not cook them too long.  Take them out when they are just barely starting to brown!