Chocolate Delight

You will need:

Crust:
3 C finely crushed graham cracker crumbs
½ C white sugar
¾ C {1 ½ sticks} melted butter
½ t cinnamon {heaping tsp}

Filling:
1 {8 ounce} package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 (12 ounce) tub whipped topping, thawed, divided or heavy whipped cream {recipe
below}
3 1/4 cups cold milk
2 pkg. (4 serving size) Jello Chocolate Instant Pudding
1 dark chocolate candy bar for garnish

Crush graham crackers. I put them in a ziplock and rolled over with my rolling pin.

Mix graham cracker crumbs with 1/2 c. sugar, cinnamon, and melted butter.

Bake at 375 for 7-10 minutes. Cool completely.

Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl well blended. Stir in 1 & 1/4
cups of the whipped topping.

Spread over cooled crust.

Mix pudding and milk according to package.

Spread over cream cheese layer. Let stand about 5 minutes or until thickened.

Top with remaining whipped topping. Garnish with chocolate shavings.

Serve and enjoy!

Yum!

Strawberry Pretzel Salad

Ingredients:

• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Butterscotch Oatmeal Cookies

You will need:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking or regular rolled oats, uncooked
• 1-3/4 cups (11-oz. pkg.) Butterscotch Chips

Heat oven to 375°F. Beat butter, granulated sugar and brown sugar in large bowl until well blended.

Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt in separate bowl.

Gradually add to butter mixture, beating until well blended.

Stir in oats

Stir in butterscotch chips.

Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Serve with ice cold milk. :)

Homemade Cream Cheese Icing

I promise you want to make this! I don't have the best pictures for this, but I am telling you I could eat this with a spoon. Even my hubby, who hates icing LOVES this one. Try it!

You will need:

2 lbs of confectioners powder sugar
2 sticks (1 cup) of butter, softened
2 8 oz packages of cream cheese
2 tsp. of vanilla extract

(This yields enough icing for 48 cupcakes. You can cut it half if you need a smaller amount or triple for more.)

First, cream together cream cheese and softened butter with a mixer. Add vanilla extract. Slowly add powdered sugar, until mixed to desired consistency.

It is SOOOO good.