Ingredients
1 Cup Butter
2 Cups Brown Sugar
1/2 Cup White Karo Syrup
Put in Medium saucepan and melt.  Bring to a full boil.  Turn heat down and simmer for 5 minutes.
Add 1 Teaspoon baking soda.  Stir until foamy.
Pour over two bags of Old Dutch Corn Puffs (I put corn puffs in 4, 9×13 pans, because it is easier to stir and coat).  Stir in caramel and bake in a 250 degree oven for 1 hour, uncovered.  Stir every 15 minutes.
Pour onto waxed paper.   Let cool and break up any chunks.
Enjoy!!

Ingredients

Crust

1 (18.5 oz) pkg. White Cake Mix-I prefer Duncan Hinze mixes

1/4 Cup Butter

1/4 Cup Coconut

1/4 Chopped Pecans

2 Large Eggs

Topping

1 (14 oz) Can Sweetened Condensed Milk

1 Large Egg

1 Tsp. Vanilla

1  1/3 Cups Coconut, Divided

1 Cup Chopped Pecans

Directions

1.  Preheat oven to 350 Degreess.

2. Spray a 9×13 inch pand with cooking spray.

3.  In a bowl mix together the Crust ingredients and spread into the  prepared cake pan.

4.  In another bowl, combine the milk, eggs and vanilla-Beat well.

5.  Fold in one cup of the coconut and the pecans.

6. Spread evenly over the crust in the pan.

7.  Sprinkle with the remaining 1/3 cup of coconut.

8.  Bake 30-40 minutes or until golden brown.

Ingredients

1 (14 oz.) Can Sweetened Condensed Milk

1/2 Cup Lemon Juice (from real lemons)

1 and 1/2 Cups Flour

1 Cup Rolled Oats

1 Cup Brown Sugar

1 Teaspoon Baking Powder

2/3 Cup of Butter (Softened)

Directions

1.  Heat Oven to 350 Degrees and Grease a 9 x 13 in pan with cooking spray.

2.  In a small bowl, combine the sweetened condensed milk and lemon juice.  Mix well and set aside.

3.  In a large bowl, combine the remaining ingredients and mix until crumbly.

4.  Press half of the crumbly mixture into the greased pan.

5.  Spread Lemon mixture over pressed crust.

6.  Sprinkle remaining crumb mixture over the top.

7.  Bake for 25-30 minutes until golden brown.

8.  Bars will be soft and be sure to keep refrigerated.

9.  Dust with powdered sugar, if you wish before serving.

Ingredients

1 Can Mandarin Oranges (Drained)

1 Graham Cracker Crust

1 Sliced Banana

6 (oz.) Cream Cheese (Softened)

1 Tsp. Vanilla Extract

1 Tub Cool Whip (Lite)

2/3 Cup Coconut (Toasted)

1 (15.25 oz.) Can Tropical Fruit Salad (Drained)

1/3 Cup Apricot Jam

Directions

1.  Drain mandarin oranges and reserve 2 TBsp. of “syrup”.

2.  Place half of the oranges on graham cracker crust followed by half of the banana slices.

3.  Beat Cream Cheese, orange syrup and vanilla together.

4.  Fold in cool whip and 1/3 Cup of coconut into orange cream cheese mixture.

5.  Spread mixture over fruit in crust. 

6.  Refrigerate for one hour.

6.  Prior to serving:  Arrange the tropical fruit salad and remaining bananas around the ring of the pie shell & oranges slices in the center. 

7.  Drizzle the apricot Jam over fruit and top with remaining toasted coconut.

*Remaining pie should be store in the refrigerator*

Ingredients

1 (21oz.) can Lite Cherry Pie Filling

1 Box White or Yellow Cake Mix

1 Cup Liquid Butter Buds (2 packets)

Directions

1.  PreHeat oven to 350 Degrees and spray a 9×13 Pan with cooking spray.

2.  Mix two packets of Butter Buds with one cup water.  Set aside

3.  Spread cherry pie filling over the bottom of the coated pan.

4.  Sprinkle the dry cake make over cherry filling.

5.  Pour liquid butter buds over dry cake mix.

6. Bake for 35-40 Minutes until top is golden brown.

Ingredients

3 Cups Rice Crispy Cereal, slightly crushed

3 Cups Cheerios, slightly crushed

1 1/2 Cups Raisens or other dried fruit; cherries, cranberries

1/2 Cup Sunflower seeds

1 Cup Honey

3/4 Cup Sugar

1 (16oz) Jar Smucker’s Chunky Natural Peanut Butter

1 Teaspoon Vanilla Extract

Non-Stick Cooking Spray

Directions

1. Combine cereal, raisins & sunflower seeds in a large bowl.

2.  Combine honey & sugar in saucepan and heat for 3-5 minutes until the mixture comes to a boil.  Boil for one minute.

3.  Add peanut butter and vanilla to warm mixture.  Pour over the cereal mixture until everything is coated.

4.  Press mixture into a greased 15x10x1 inch pan (cookie sheet).  I put a plastic baggie on my hand to press the mixture firmly into the coroners.  Cut granola bars into rectangles and wrap in press-n-seal.

Ingredients

1 package Devil’s Food Chocolate Cake Mix, I like Duncan Hines Cake Mixes-they are worth the few extra pennies

1 14 oz. can sweetened condensed milk, fat free ok

1 15 oz. jar caramel ice cream topping, fat free ok

1 Container cool whip, thawed, lite ok

4 Heath bars, crushed and set aside

Directions

1.  Prepare and bake the mix according the package directions.  Bake cake in a greased 9X13 pan.  Cool the baked cake for 5-10 minutes. 

2.  Using a wooden spoon handle, poke holes into the cake. 

3.  Pour the sweetened condensed milk over the cake, followed by the caramel topping.  Put the cake in the refridgerator, over night is best. 

4.   The next day, spread the entire container of cool whip over the cake, then top with crushed Heath Bars.  Enjoy and for best results keeping remaining cake in the refridgerator!

Ingredients
Already bake angel food cake
1pkg. Instant, sugar-free vanilla pudding
1 cup sour cream
1 can lite cherry pie filling OR I use strawberry or raspberry pie filling
1 container lite cool whip

Directions

1. Break angel food cake into pieces (bite size) and place on the bottom of a 9×13 pan
2. Mix pudding according to instructions but use a little less milk
3. Combine pudding mixture with sour cream and stir until creamy
4. Pour combines mixture over broken angel food cake
5. Then layer pie filling
6. Top with cool whip
7. Let refrigerate at least two hours before serving

Ingredients
2 cups (12oz pkg) milk chocolate chips
9 cups (16oz pkg) mini marshmallows
1/2 cup crunchy or creamy peanut butter
1 cup dry roasted peanuts

Directions

1. Grease a 9×13 pan
2. In the microwave melt the chocolate chips and peanut butter together-use medium heat
3. Cool for 5 min
4. Stir in marshmallows and peanuts
5. Pour mixture into 9×13 pan and refrigerate bars for 30 minutes

Directions

1. Mix all ingredients together and beat for 4 minutes
2. Bake at 300 degrees for 45 minutes
3. Makes two loaves!!