Deluxe Marshmallow Bars

Check out the recipe for these on Mother's Niche!  You won't be sorry!

Peanut Butter Cheesecake

Peanut Butter Cheesecake

Oreo Crust:

• 2 rows oreos, crushed.
• 1/4 cup butter, melted
• 1 cup peanut butter cups, chopped
• 1/2 cup chocolate chips

In 9" spring form pan, mix crushed oreos and melted butter until combined.  Press onto bottom and sides of pan.  Sprinkle peanut butter cups and chocolate chips on top.

Cheesecake Batter:

• 4-8 oz. bricks cream cheese, softened
• 5 eggs
• 1 1/2 cups brown sugar
• 1 cup creamy peanut butter
• 1/2 cup heavy whipping cream
• 1 Tbsp. vanilla

Beat cream cheese in large mixer until smooth.  Add eggs, one at a time until combined.  Add the rest of the ingredients and mix until smooth.  Pour onto crust.  Set two ramekins or small baking dishes full of water on either side of oven.  Place cheesecake in the center of the oven.  Bake at 350 for 45 minutes, or until just browned on top and slightly jiggles in center.  Cool on stove-top or counter for 1 hour.  

Ganache Topping:

• 1/4 cup heavy whipping cream
• 1 cup chocolate chips

Heat cream in saucepan until boiling.  Take off heat and add chocolate chips.  Whisk until smooth.  Pour or drizzle on top of cheesecake.  Add peanuts and more peanut butter cups if desired.  Refrigerate overnight.  Enjoy!

Key Lime Pie Ice Cream {Cookbook Give-Away}

July is national ice cream month!  So today, I am sharing a recipe from Wendy Paul's cookbook 101 Gourmet Ice Cream Creations.  This recipe was SO easy and tasted wonderful!  It wasn't too sweet, and it wasn't too tart.  It was very refreshing; perfect for a light summer-time treat!

I am also giving away a copy of her cookbook!  To enter, please leave a comment on this post telling me what your favorite flavor of ice cream is.  To enter AGAIN, please like my facebook page.  And to enter AGAIN, please follow my blog!  You may enter until Tuesday, July 1st.  I've already made a few of her recipes and they were all delicious!

To make the recipe, first start out with the basic vanilla recipe below.  Then add the ingredients found in the Key Lime Pie Recipe.  

Creamy Vanilla

This recipe contains less fat than Rich and Creamy Vanilla, and does not have any

eggs in it. Perfect for specific dietary needs, but still has the heavy creamy texture you

desire.

½ to ¾ cup sugar

2 cups cream

1 cup 2% milk

1 tsp. pure vanilla extract

Whisk together all ingredients until combined. Transfer your cream liquid into your

ice cream machine and make according to manufacturers directions. 

Key Lime Pie

Yes, of course I had to include key lime in this recipe book. It wouldn’t be complete

without it.  It’s a keeper!

1 Basic recipe

2 limes zested and juiced or Nellie and Joe's Key Lime juice

½ cup crushed graham crackers

Add the lime zest to your Basic recipe, whisking together until

combined. Place mixture in your machine and follow manufacturers directions in

freezing. The last 5 minutes of the freezing process, add the lime juice and the

crushed graham crackers.

~

You can find Wendy Paul's cookbook HERE!

Follow her on Instagram!

And don't forget to like her Facebook page!

Chocolate Swirl Cheesecake

Hop on over to Mother's Niche for my Chocolate Swirl Cheesecake recipe!

Peanut Butter and Caramel Cupcakes

Peanut Butter and Caramel Cupcakes

• THIS chocolate cake recipe
• 1 C. butter, softened
• 1 C. creamy peanut butter
• 4 Tbsp. milk
• 2 tsp. vanilla
• 4-6 cups powdered sugar
• Caramel sauce and peanuts to decorate

Bake chocolate cupcakes according to directions.

For frosting, cream butter and peanut butter together until smooth.  Add milk and vanilla, and beat until incorporated.  Add powdered sugar and beat until you get the consistency you like.  Pipe onto cupcakes.  Drizzle caramel sauce, then sprinkle peanuts on top.  Enjoy!

Mini Fruit Tarts

I made these fruit tarts as a last minute dessert for a family get together.
They were a huge hit and SO yummy!

Mini Fruit Tarts

• 1 batch of your favorite sugar cookie dough (can use store-bought.)
• 1 8 oz. package cream cheese, softened
• 1/4 cup sugar
• 1 8 oz. carton cool whip
• 1-2 cups of your favorite fruit, chopped.  (Ideas: blueberries, kiwi, peaches, strawberries, pineapple, raspberries, etc.)

Grease a mini-cupcake pan.  Roll out dough about 1/4 inch thick.  Using a cookie cutter or a cup, cut circles out of dough- about 2 inches in diameter.  Press into 24 mini cupcake wells.  Bake at 350 for about 10-12 minutes.  Let cool, and carefully take out each cup and set on rack to cool some more.  (They can break, so you really need to be patient and be careful.) 

While they are cooling, mix cream cheese and sugar until smooth.  Fold in cool whip.  Spoon into each cup.  Top with your favorite fruit!  Enjoy!

Easy Pie Crust

This pie crust is so easy to make, and the best one I have ever tasted!  I got this recipe from my sister, who is the queen of peach pie.  Every September, she literally has neighbors and even strangers knocking on her door asking for her to make them a peach pie.  Including me.

Pie Crust

• 1 1/2 cups flour
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 cup butter, melted and cooled (my sisters recipe calls for oil, but I prefer butter.)
• 2 tbsp. milk

Mix flour, sugar, and salt in 9" pie plate.  Combine butter and milk in separate bowl and whisk together.  Add butter/milk mixture to pie plate and mix with fork until you form the dough.  You can add a little flour if it's too sticky.  Form dough into a ball, then press until you form your crust.  Bake at 400 for 12 minutes, or until edges are golden brown.  Add pie filling and enjoy!

Serious Brownies

I call these Serious Brownies, because I take them very seriously.  I know.  I am very creative with names.  But seriously- they are perfect.

I was arguing with myself all week about making these.  I have made plenty of delicious brownies, but they have never been my idea of perfect.  But lately, I have been craving the perfect brownie that I have never yet tasted.  Well, I adapted a few recipes and guess what?  They turned out just how I wanted them to!  I hesitate in building them up too much, because I know everyone has their own tastes.  And if you're a food snob, or even worse- a dessert snob -it could get ugly.

So, if you are like me, and want a rich, chocolatey-fudgey-but not too fudgey-brownie with the perfect frosting...well, these might just be for you!  Give them a try, and please let me know how you like them.

Serious Brownies

• 1 cup butter
• 1 oz. unsweetened, or semi-sweet baking chocolate
• 2 cups sugar
• 4 eggs, lightly beaten
• 2 tsp. vanilla extract
• 2/3 cup cocoa powder
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder

In large saucepan, melt butter and chocolate until smooth.  Take off heat.  With wooden spoon, gently stir in sugar, eggs, and vanilla.  Then add cocoa, flour, salt, and baking powder.  Mix just until combined.  Spread batter in greased 9x13 pan.  Bake at 350 for 28 minutes.  (Mine came out perfect at 28 minutes, but I know everyone's ovens bake differently, so bake until toothpick comes out mostly clean-but a little tiny bit fudgey.)

Frosting

• 6 tbsp. butter, softened
• 6 tbsp. cocoa powder
• 2 tbsp. honey
• 2 tsp. vanilla
• 1 1/2-2 cups powdered sugar

Beat until combined to the consistency you like.  You can add milk to thin it.  Frost while brownies are still warm.

Salted Caramel Dulce de Leche Cheesecake

So, I have never been on a diet. I just love food too much. But, I am getting older and the years and years of horrible eating are catching up to me. So, this week I started working out every day, and counting my calories. It's not my cup of tea, but I have been feeling a little better physically. But not eating any treats has been killing me!! And I think I did a pretty good job this week, so I made myself a little reward. (If I'm counting calories, might as well see how high I can count, right?) :)

Here is a delicious combo of 2 of my favorite things: Salted Caramel, and Cheesecake.

This was really easy to make, and tastes amazing. The sweetness of the cheesecake with the saltiness of the topping is perfect. Not too much, just right.

First, start off by making my simple plain Cheesecake. Then, you just make this easy topping, pour it on, and there you have it.

Dulce de Leche Topping

10 Caramel Chews

2/3 cup Dulce de Leche

3 Tbsp. whipping cream

Place caramels and whipping cream in small saucepan. Turn on medium heat and whisk until melted and combined. Take off heat, and add dulce de leche and whisk until smooth. Pour over top of cooled cheesecake. Refrigerate. Right before serving, add a sprinkle of sea salt. Enjoy!

Salted Caramel Cupcakes {and Happy Mothers Day}

This past week, my sweet 5-year-old daughter came home from pre-school with a beautiful potted flower she had made herself, along with a painting that said "Mother, all flowers remind me of you." She showed them to me and since it was days before mothers day, I knew they were a gift for me. I told her, "Aww, this is so sweet. Thank you!" But she just looked at me funny and said, "Uh...these aren't for you. I decided I want to keep them." I gave her my best fake sad face and told her, "What about the card? It says all flowers remind you of me!" She simply said, "Yeah, flowers don't really remind me of you. Stoves and microwaves remind me of you."

SO, my mothers day gift was an afternoon of baking! Actually, this IS what I asked for. A quiet kitchen free of children running under my feet where I get to do one of my favorite things. And here is what I made...

Salted Caramel Cupcakes
{Truffle filled Chocolate Cupcakes with Caramel Buttercream Frosting}

• 1 box devil's food cake mix (plus ingredients for cake mix)
• 1 small box instant chocolate pudding
• 1 cup sour cream
• 1/2 cup heavy whipping cream
• 1/2 bag semi-sweet chocolate chips
• 1 jar Caramel topping
• Sea Salt

Caramel Buttercream Frosting

• 3/4 cup butter, softened
• 2 cups powdered sugar
• 3+ tsp. caramel topping (leftover from cupcakes)

Pre-heat oven to 350. In large bowl, combine cake mix plus ingredients for cake mix, pudding, and sour cream. Set aside. In small saucepan, heat whipping cream until boiling. Take off heat. Stir in chocolate chips until smooth. Pour into cupcake liners about 1/2 full. Spoon about a teaspoon of truffle sauce on top of cupcake batter. Bake for 18 minutes. Cool completely. Top each cupcake with a smear of caramel. Sprinkle lightly with sea salt.

Next, in a separate bowl, mix butter and powdered sugar until fluffy. Add caramel until desired consistency. Frost cupcakes and sprinkle with more sea salt.

P.S. My daughter ended up "surprising me" on Mothers Day morning with the flowers. I guess she was just holding out as a cover-up. I asked her if she would like to take care of the flowers for me, and she thought that was a great idea.

LemonBurst Cheesecake

I juuuust started a Twitter and a Facebook page for "Becky's Recipes" so if you have 2 seconds, I would love it if you went just to the left of my blog and clicked on them to follow me! Thanks!!

We are hitting record breaking weather here in Utah: April and almost 90 degrees!! I love it! And the perfect thing to accompany a hot day? Cheesecake, of course! (I know, cheesecake is perfect every day.) But there is something about the flavors of lemon and cream cheese that are so refreshing. They just make me happy! I decided to make this cheesecake with a shortbread crust and I am so glad I did. It works perfectly! I couldn't wait to sneak a slice. I have no self control. None!! I made it for some friends who are coming over tonight. Do you think they will notice the missing piece? Yeah...I'm sneaky like that. But once they have a taste, I'm sure they will understand!

LemonBurst Cheesecake with Shortbread Crust

Crust

• 1/2 cup butter, softened
• 1 cup flour
• 1/4 cup powdered sugar
• dash of salt

Mix together until crumbly. Press onto greased springform pan. Bake at 350 for 15 minutes. Let cool.

Cream Cheese Filling

• 4 bricks cream cheese, softened
• 1 1/2 cups plus 2 tbsp. sugar
• 2 tbsp. flour
• 4 large eggs, at room temperature
• 1 tsp. vanilla
• 1 lemon, juiced and zested
• 2 tbsp. whipping cream

Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice, zest, and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the partially baked shortbread crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 45-50 minutes.

When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

Perfect Chocolate Chip Cookies

So, I have a confession to make. Even though I have been baking for years and years, and have made countless recipes, I have only made chocolate chip cookies maybe 5 times. Ever. And another thing...they are not my fave. Gasp! But they are 1 of like 2 desserts that my husband actually likes. (I know- I always have cakes/brownies/pies on my counter...I am selfish.) But I decided that he deserves to have the treats he enjoys as much as I do. So I started baking some chocolate chip cookies.

First, I used a "tried and true" recipe that is very popular.
They came out flaaaaat.

So then I used a "no fail" recipe that solved any cookie problem you could face.
They came out flat. (Notice, not as many "a's." They looked a little better, but still flat.)

Then I came across a recipe featured in the NY times that gave a lot of helpful hints. And I discovered that:
a. Apparantley, it is an exact science to make the perfect chocolate chip cookie. You have to be a flippin' chemist! Greeeeeaaat! I failed chemistry.
b. It helps to weigh your ingredients, instead of measuring. Turns out, my measuring cups measure about 2 oz. small! Good to know!
c. Do not, do not, do not overmix your dough! Mixing in the chocolate chips before you add the flour mixture really helps!

Those were my main problems. Also, this recipe calls for bread and cake flour instead of all-purpose. Apparantley the proteins in these flours react differently to the sugars and liquids and help make the cookie puff up. Bleh-more chemistry!!

Well, to make a short story long, I finally made the perfect chocolate chip cookie. Again, cookies are not my fave, but I did get many compliments on them, so I hope you enjoy them too!

Perfect Chocolate Chip Cookies
Adapted from : TidyMom

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 1 1/4 cups (10 ounces) brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs, room temp
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds semi-sweet chocolate
• Sea salt

Combine flours, baking soda, baking powder and salt in large bowl. Lightly whisk, then sift. Using electric mixer with paddle attatchment, cream butter and sugars until very light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Add chocolate chips and mix to combine. Add flour mixture and mix until barely combined, 5-10 seconds. Cover tightly, and refrigerate for at least 24 hours.

Heat oven to 350. Line baking sheets with parchment paper. For large cookies, use 3 oz. of dough (about 4 Tbsp.) and roll into ball. Make sure you leave enough room for them to spread out. My baking sheet could only hold about 4 large cookies. Bake for 18-20 minutes. For small cookies, roll 1 Tbsp. dough into balls. Bake about 8-10 minutes. When they are done baking, take them out of the oven and leave on baking sheet for at least 2 minutes, then transfer to wire rack.

Theee Cheesecake

When it comes to Cheesecake, I am a purist. I do like other flavors of Cheesecake- I mean come on, it's Cheesecake! In fact, I am in the middle of a self-proclaimed mission: trying one of every kind of Cheesecake at The Cheesecake Factory. :) But you can't beat the simple pleasure of of this melt-in-your-mouth Cheesecake.

I call it "Theee Cheesecake" because I am hoping to eventually post many different Cheesecake recipes, but they will probably all start with this basic plain recipe, and maybe build from there. Enjoy!

Graham Cracker Crumb Crust

• 1 package (about 8-10) graham crackers, crushed
• 1/3 cup Sugar
• 1/3 cup melted Butter

Combine all ingredients in a springform pan. Press onto bottom and sides into a crust.

Cheesecake Filling

• 4 bricks Cream Cheese, softened
• 1 1/4 cups plus 2 tbsp. Sugar
• 2 tbsp. Flour
• 4 large Eggs, at room temperature
• 2 tsp. Vanilla
• 1 tbsp. Lemon Juice
• 2 tbsp. Whipping Cream

Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the graham cracker crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 1 hour.

When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

Old School Peanut Butter Bars

Everyone remembers these yummy peanut butter bars from school days! Every time I make these, nostalgia kicks in and I feel like a little school girl back in the good old days. Okay, not really, but they are SOOO good, and I do eat the whole pan. Enjoy!

• 1 cup Butter, softened
• 1 cup Sugar
• 1 cup Brown sugar
• 1 1/2 cups Flour
• 1 1/2 cups Oats
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1 cup Peanut Butter
• 2 Eggs
• 1/2 tsp. Vanilla

Mix well and spread onto cookie sheet. Bake at 375 for 10-15 minutes, then let cool completely. Spread with peanut butter, and then top with chocolate frosting.

Chocolate Frosting

• Melt 1 stick butter, add:
• 4 tbsp. Cocoa
• 6 tbsp. Milk
• 1 pound Powdered Sugar (half of a bag)
• 1 tsp. Vanilla

Beat well, then pour and spread on top. Frosting will set as it sits.

Mini Boston Cream Pies

Pin It


I made these little babies for Pi Day (3/14) and they were a huge hit. And really easy to make!

First, bake a yellow cake into 24 cupcakes. Unwrap them and let them cool for about 15 minutes.

Using a sharp bread knife, cut the tops off all of them, and spoon the Vanilla Custard filling on each one, then place the top on and gently press.

Then, make the Ganache, and carefully pour over each "pie." Refrigerate until ready to serve.

Cake:

• 1 box yellow cake mix, made per box instructions, plus 3/4 cup Sour Cream
• Bake at 350 for 18 minutes
• Let cool, then unwrap each cupcake, and let cook another 15 minutes
• Cut tops off of cupcakes

Vanilla Custard Filling

• 2 boxes instant French Vanilla pudding
• 2 cups Milk
• 1 carton Cool Whip, thawed

Mix pudding and milk with beater. Fold in cool whip. Let chill for 30 minutes, then spoon filling on the bottom half of each cupcake. Place topper on top.

Ganache Topping

• 1/2 bag Milk Chocolate chocolate chips
• 1/2 cup Whipping Cream

Heat whipping cream, but do not boil. Add chocolate chips and whisk until smooth. Let cool until it gets a little more set, but still pourable. Carefully pour on top of each cupcake. Refrigerate until ready to serve.

How To Pump Up Your Cake Mix

Pin It

People are always asking me how I make my cakes so moist and delicious. They think I make them from scratch (heehee.) Nope. I always use a cake mix, always! But I add my own little gems to it making it a lot yummier! Give some of these a try. (p.s. Don't you love the hole cut out from my cake mix? My son does not let a box come into this house, or leave, without cutting out his Box Top for his school.)

First off, I always use a Betty Crocker mix. I have tried others and they just don't turn out as well as this brand. I'm not sure why, but I'm sticking to it!

Chocolate Cake:
I always add a small box chocolate pudding powder. Devil's Food is best, but any Chocolate flavor will do. I also add about a cup of Sour Cream. If you want a healthier version, you can add a cup of Greek Yogurt, (but it's a lot better with the sour cream.) I also add a little more water then the box calls for, and maybe an extra egg. Y'know, if you're feeling it. :)

White Cake:
White cake mixes usually are pretty moist anyway. So, I don't add a whole lot. I like to add about 1/2 cup plain yogurt. However, if you want a subtle flavor to your white cake, add a small carton of Key Lime Yogurt, or Lemon, or Raspberry, etc.

Yellow Cake:
Yellow Cakes are pretty crumby. So I again, I add about 1 cup of Sour Cream or plain Yogurt. Then maybe some extra water.

Red Velvet
The Sour Cream is perfect for a Red Velvet cake, about 1 cup. I also like to put some vanilla pudding. Don't worry about making the red color lighter, it actually makes it a bit brighter.

Those are the basics that I use. You can add them to any flavor of cake mix. Just make sure that the flavors you are using will compliment each other! Don't add your nearly expired Lemon Yogurt to your Chocolate Cake mix. Unless you want lemon chocolate. :)

Red Velvet Cheesecake

This is pretty time consuming and there are a lot of steps, but it IS easy!!

First, bake a cheesecake. If you have a recipe you like, great. If you need one, here is mine! Make sure it has NO crust. You will want to use a spring form pan, and line the whole thing with parchment paper, so it's easy to get out. Let it refrigerate overnight.


The next day, bake a red velvet cake, in a 9" pan. (Recipe below). You can either bake one layer, and cut it into 2, or for thicker layers, bake 2 layers, and just level them so they are flat and even. Set them in the freezer for a couple hours.


Oh- don't forget to save the shavings from your cake. You'll need them later.

When you are ready to assemble your cake, take your cheesecake, and unwrap it.


Place it upside-down, on top of your bottom layer of cake.


Then, take off the pan, and the parchment paper.




Then place the other layer of cake on top! At this point, my daughter said it looks like one giant oreo! Yup! I placed it in the freezer for another hour before I frosted it.


Frost it with the cream cheese frosting (again, recipe below)! You don't need to worry about the sides looking perfect, because you'll be covering it up with those cake crumbles you saved.

Just stick those crumbles right on the side, they'll stick good. You can press them down if they don't.

MMMMmmmmmmmmmmm.....

It looks yummy, doesn't it? It IS!

Here's a slice....oh wait- that one's for me! Yum!

Red Velvet Cheesecake

Cheesecake Recipe Here

Red Velvet Cake

• 1 Red Velvet Cake Mix (yes, that's how we roll)


• 1 small box instant vanilla pudding


• 4 eggs


• 1 3/4 cup water


• 1/4 cup flour


• 1/2 cup oil
  

Mix all together and beat well. Pour into 2 9" round pans. Bake at 350 for 35 minutes.

Cream Cheese Frosting

• 1 8 oz. cream cheese, softened


• 4 Tbsp. butter, softened


• 1 tsp. vanilla


• 2 1/2 cups powdered sugar

Beat cream cheese and butter together until creamy. Add vanilla and beat well. Then add powdered sugar. Add to your desired consistency. If it's too thick, you can add a little milk.

Sinful Chocolate Cake

This is the best chocolate cake recipe I have tried yet. My sister made it for me a year or so ago, and I instantly fell in love. In fact, I had to steal a piece of the cake on my way out her door to enjoy on the 4+ hour drive home. The cake didn't make it 10 minutes out of her town. Then I made it for my husbands family last year, and as I was transfering the leftover cake from their house to my car, it fell onto the driveway. I may or may not have scraped off the top and eaten the rest of it anyway. MAYBE!!


Sinful Chocolate Cake

• 1 box Devil's Food Cake Mix
  
• 1/2 Cup water
  
• 1/2 Cup oil
  
• 4 eggs
  
• 1 Cup sour cream
  
• 1 box instant chocolate pudding
  
• 1 16 oz. bag chocolate chips
  
• 1/2 Cup heavy whipping cream
  

Pre-heat oven to 350. Spray bundt pan. Mix together cake mix, water, oil, eggs, sour cream, and pudding. Mix for 10 minutes. Then add half a bag of chocolate chips. Pour into bundt pan and bake for 45-50 minutes.

For ganache topping, heat whipping cream just until boiling. Take off heat and add the rest of the chocolate chips. Stir until smooth. Pour over cake. ENJOY!

Lemon Bars

This is my moms recipe. The crust is so addicting. And the finished product is so yummy. Not too sweet- just right. Enjoy!

Crust:
2 Cups Flour
1/4 Cup Powdered Sugar
Dash of Salt
1 Cup butter, softened

Filling:
2 Cups Sugar
1/4 Cup Flour
4 eggs, beaten
6 Tbsp. Lemon juice

Pre-heat oven to 350. Combine crust ingredients and mix well. Spread onto greased 9x13 pan, and bake for 15-20 minutes, or until crust is lightly browned.

For filling, combine sugar and flour, then add eggs and lemon juice. Mix well and pour over slightly cooked crust. Bake for 25 minutes. Let it cool, then sprinkle with powdered sugar.

Caramel Brownies

• 1 German Chocolate Cake Mix


• 1/2 C. Evaporated Milk, plus 1/3 C.


• 1/2 C. Melted Butter


• 50 caramels


• 1 1/2 C. chocolate chips

Mix together cake mix, 1/2 c. evaporated milk, and butter. Divide batter (dough) in half, and spread one half in greased 9x11 pan. Bake at 350 for 10 minutes.

After it comes out of the oven, sprinkle with chocolate chips. Melt caramels with 1/3 cup evaporated milk. Stir together, and pour over chocolate chips. Cover with rest of brownie batter. Bake at 350 for 15 minutes.