Caramel Sea Salt Cookies

Ingredients:

1 box yellow cake mix

10 oz. bag caramel sea salt baking chips

½ cup vegetable oil

2 eggs

Preheat oven to 350 degrees.  Combine cake mix, eggs, and oil in large mixing bowl, and beat well.  Stir in caramel sea salt chips.  Chill dough in refrigerator for 1 hour.  After dough has chilled, drop onto ungreased cookie sheet in rounded balls.  Bake for approx. 7 – 9 minutes or until done. 

5 minute caramel bugles with double chocolate drizzle

This snack is basically better than anything Bugles! They are sweet, salty, and extremely addicting. It's almost dangerous that they are so quick and easy to make!

Ingredients:

8 cups Bugles (1 regular size bag)

¾ cups brown sugar

6 T. butter

3 T. light corn syrup

¼ tsp. baking soda

¼ c. white chocolate chips

¼ c. semisweet chocolate

Measure Bugles. Set aside. Line baking sheet with wax paper.

Add butter, brown sugar, and corn syrup to a large microwavable bowl. Microwave one minute. Stir. Continue to microwave in 30 second intervals until the mixture is smooth and creamy. Add baking soda and stir until combined.

Add Bugles to butter mixture. Microwave in one minute increments, stirring after each minute. Microwave for a total of three minutes.  Pour Bugle mixture onto wax paper.

Put semisweet chocolate chips in a snack size seal-able bag. Leave the bag unsealed and microwave for two minutes, at half power. Seal bag and kneed until chocolate chips are completely melted. Snip a small triangle off the corner or the bag and drizzle over Caramel Bugles.  Repeat with white chocolate chips. Cool completely and store in an air tight container.

** The snack size baggie chocolate drizzle didn’t work for me so I just went to a bowl and a fork.  

Caramel apple cheesecake cookies

Review by Lyndee:

Ingredients:

1 box caramel apple cake mix

1 small box instant cheesecake pudding mix

½ cup vegetable oil

2 eggs

¾ cup white chocolate chips

Preheat oven to 350. Spray a cookie sheet or line with parchment paper.  Combine pudding, cake mix, oil and eggs in a medium bowl until dough forms. Mix in white chocolate chips.  Place balls of dough 2 inches apart on cookie sheet.  Bake for 8-10 minutes or until cookies began to brown.  Remove from oven and let cool. 

Saturday was a rainy day and of course, I got the urge to bake. I had wanted to try a new cookie recipe. I love everything apples and was excited when I found this one.  They were super easy to make. The hardest part was finding a caramel apple cake mix. I had to go to two stores, but that didn’t stop me, aka, the cookie monster.  I wasn’t super impressed with the raw dough when I tested it but the end result was awesome! Totally satisfied my sweet tooth and I will definitely make them again.

Apple Snicker Salad

Review by Lyndee

Grandma requested I bring a “simple salad” to Easter dinner.  This was just about as simple as possible and was a huge hit! It was easy to make, tasted great and was eaten up quickly. I have seen some variations where you add ½ cup of milk to the pudding and cool whip before mixing in the candy bar and apples.  I may try this next time. 

6 regular size Snickers Candy Bars or 12 snack size – I’m lazy and used 2 bags of Snickers Bites

4 medium apples I used Red Delicious

1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare

1 (16 oz.) tub cool whip thawed to room temp

INSTRUCTIONS

Mix vanilla pudding packet and cool whip together until well combined. Chop up apples and Snickers into bite size pieces. Stir chopped apples and Snickers into pudding mixture. Chill for at least 1 hour before serving. If you like, you can drizzle with caramel topping.  

Ice cream sandwich cake

Review by Lyndee

Ingredients

24 ice cream sandwiches

16 oz of cool whip

1 jar(s) caramel sundae topping

1 bag of your favorite candy, coarsely chopped

Directions

Line a 9 x 13 inch pan with foil.  Lay half of the ice cream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit.  Top with half of the cool whip, half of the caramel sundae topping and half of the candy.  Repeat these steps again, cover and freeze. 

I only had a few squirts of caramel topping left so I threw on some hot fudge topping as well. I used Reese’s peanut butter cups for the candy.  This was easy to make.  The only thing that took time was unwrapping the ice cream sandwiches and peanut butter cups.  This was excellent! A total hit at Michael’s birthday party.  And the possibilities are endless.  You could use the red velvet, mint or birthday cake batter flavored ice cream sandwiches too and then pick your candy to suit.  Will definitely be making this again this summer and trying the mint version.  Yum!