Better Than Something Cake

1 box chocolate cake mix
1 (14 oz) can sweetened condensed milk
1 (14 oz) caramel topping
chocolate sauce
1 (8 oz) Cool Whip, thawed
1 (8 oz) bag heath bar pieces

Bake cake in 9x13 pan according to box directions.
While cake is hot out of the oven, poke top of cake every 1/2 inch with the handle of a wooden spoon.
Pour sweetened condensed milk evenly over cake, then drizzle with 3/4 of the caramel, allowing it to seep into the holes.
Cover and refrigerate 4 hours or longer.
Top with Cool Whip, drizzle with remaining caramel topping, chocolate sauce, and heath bits.
Store cake covered, in the refrigerator.

Marshmallow Fluff Fudge

My Christmas memories growing up, always included my mom making fudge, along with red, white, and green divinity, caramel popcorn balls, and cornflake clusters. She'd make two batches of fudge during Christmas break, one with nuts, one without. I can still see it on the kitchen table, waiting for it to set up, before she'd cut it into little squares to be devoured. So rich, but oh so good!

2 1/2 c. granulated sugar
3/4 c. butter
2/3 c. evaporated milk
12 oz package semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 t. vanilla

1) Line a 9 inch square pan with foil, and spray with nonstick spray. Set aside.
2) In a 3 quart heavy saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan frequently.
3) Bring to a full rolling boil, stirring constantly. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium. Stir constantly.
4) Remove from heat, and add chocolate chips. Stir until mixture is smooth. Add marshmallow creme, and beat with spoon until well blended. Add vanilla an mix well. Immediately pour into the prepared pan.
5) Let cool to room temperature.
6) Slice and serve. Store covered on the counter.

Fantasy Fudge

Bryson missed a day of school to go snowboarding and missed making fudge in his life skills class. So, to get credit, he had to make some fudge and take it to his teacher. We whipped this recipe up and the kids went bonkers over it!

3 c. sugar
2/3 c. evaporated milk
2/3 whipping cream
3/4 c. butter
1 (12 oz.) pkg. semi-sweet chocolate chips
1 small jar marshmallow creme
1 t. vanilla
1 c. chopped nuts

Mix the first four ingredients in a saucepan. Bring to a boil and continue boiling for 5 minutes over medium heat. Stir often. Remove from stove and add last four ingredients. Stir until well combined. Pour into a buttered 13x9 pan. Cool. Cut into squares and serve. Very rich.

No Bake Cookies

1/2 c. margarine
2 c. sugar
2 T. cocoa
1/2 c. milk

Bring mixture to a boil on medium high heat, stirring constantly. When it reaches a good boil, time for 1 minute. Continue to stir. Remove pan from stove onto a hot pad. Then stir in the following ingredients:

1/2 c. peanut butter
1 t. vanilla
3 1/2 c. quick oats

Continue stirring until mixture cools and holds its shape. When cool drop by spoonfuls onto waxed paper.

Candy Crunch pudding pie

1 1/2 C. cold milk
1 pkg. Chocolate instant pudding
1 tub (8 oz.) Cool Whip, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each) chopped, divided
1 OREO or graham cracker pie crust (6 oz.)

Beat milk and pudding mix with whisk 2 min. Stir in 1/2 the cool whip and all but 3 T. candy. Spoon into crust. Top with remaining cool whip and candy. Drizzle with chocolate syrup, if desired.

Hot Fudge Sauce

3/4 c. chocolate chips
3 T. butter
1 c. powdered sugar
1 can evaporated milk
1/2 tsp. vanilla

Melt together butter and chocolate chips in microwave glass bowl. Stir in sugar, milk and vanilla and microwave until bubbling. Also, can be done on stovetop. We love this over brownies and ice cream as one of our favorite desserts.
**{This is the recipe Braeli wanted that started this whole new blog for me}