Monkey Bread

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional

Preheat oven to 350 degrees F (175 degrees C).
Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag.
Cut biscuits into quarters.
Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.
Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat.
Boil for 1 minute.
Pour over the biscuits. (I do this between biscuit layers instead of only at the end)
Bake at 350 degrees F (175 degrees C) for 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Do not cut! The bread just pulls apart.

Recipe From: Allrecipes.com

Barb's BBQ Chicken

It's not a dessert, but WOW is it good!

1 tsp salt
1 tsp pepper
1 T. paprika
1 tsp sugar
1 chopped onion
1 c catsup
1/4 c butter
1/2 c hot water
1/3 c lemon juice
1 tsp Warchestershire sauce
1 chicken cooked and shredded (she uses a rotisserie from the deli)

Combine all ingredients in pan and bring to boil. Simmer for 15 minutes.

Recipe from: Barb Kingsford

Butterscotch Cheesecake Bars

1 (12 oz) pkg butterscotch morsels
1/3 c. butter
2 c. graham cracker crumbs
1 c. chopped walnuts
1 (8 oz.) pkg cream cheese
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla
1 egg

Preheat oven to 350 (325 for glass pan).
Grease a 9 x 13 inch pan.
In medium sauce pan, melt morsels and butter over low heat; stir in graham cracker crumbs and nuts.
Firmly press a little over half of the crumbs into the bottom of the 9 x 13 inch pan.

In large mixing bowl, beat cream cheese until fluffy; beat in milk, vanilla, and egg. Mix well. Pour over crumbs in pan and then top off with the rest of the crumb mixture.

Bake 30 min or until toothpick inserted near center comes out clean (she had to bake it closer to 40 min). Cool to room temperature.

Cut into bars. Refrigerate leftovers.

Recipe From: Kathy Robers-Bowen

Flourless Peanut Butter Chocolate Chip Cookies

1 cup super chunky peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Preheat oven to 350°F.
Mix first 5 ingredients in medium bowl.
Mix in chocolate chips.
Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes.
Cool on sheets 5 minutes. Transfer to racks; cool completely.

Recipe From: www.razzledazzlerecipes.com

Marbled Pumpkin Cheesecake

Crust:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
Cheesecake:
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.
Crust:
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
Cheesecake:
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.
Mix in eggs one at a time, blending well after each.
Set aside 1 cup of the mixture.
Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Recipe From: www.allrecipes.com

Brownie Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed (I substitute whipping cream for this...it was a suggestion on allrecipes.com to cut down on the sweetness...I'm sure its good either way)
1 (12 ounce) container frozen whipped topping, thawed
Chocolate candy bars (I use Heath or Butterfingers)

Prepare brownie mix according to package directions and cool completely. Break into pieces.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture, half of the 12 ounce container of whipped topping and half of the candy. Repeat layers. Top with candy. Refrigerate 8 hours before serving.

Recipe From: www.allrecipes.com

Karen's Caramels

2 cups cream (she uses half & half)
2 cups sugar
1 /2 cups light corn sryup
1 cup butter
2 tsp. vanilla
1 cup chopped nuts

Cook sugar, syrup, butter & 1 cup cream. Bring to full boil. Add 2nd cup of cream slowly so it never stops boiling. Heat to 240 degrees, stirring occasionally. Take off & mix 5 minutes. Stir in nuts & vanilla. Pour into buttered 9x9 pan.
Refrigerate until firm. Cut & wrap.

Recipe From: Karen Sarbacker