2 c. semi-sweet chocolate chips 1 can (14 oz) sweetened condensed milk 1 tsp. vanilla extract 3 c. miniature marshmallows 1 1/2 c. finely chopped walnuts
Line a 13x9" baking pan with foil that has been greased lightly.
Microwave morsels and sweetened condensed milk in a large, uncovered microwave safe bowl on HIGH for 1 minute. Stir. Morsels may retain some of their shape. If neccessary, microwave an additional 10-15 seconds until melted and smooth. Stir in vanilla extract. Fold in miniature marshmallows and nuts.
Press mixture into prepared baking pan.
Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces and enjoy!
2 unbaked pie crusts 1 1/2 cups dried apricots 4 cups fresh cranberries 1 cup sugar 2 Tbsp. butter
Quarter apricots, cover with cold water and let stand for 1 hour. Wash cranberries. Drain apricots and combine with cranberries and sugar. Pour into an unbaked pie shell, dot with butter. Cover pie shell with another unbaked pie shell. Bake in a preheated oven set at 350 degrees for 40 minutes.
1 1/4 c. cooked squash 1/3 c. brown sugar 1/4 c. molasses 1/2 tsp. salt 1/4 tsp. cinnamon 2 eggs 3/4 c. milk
Strain cooked squash. Combine with sugar, molasses, salt and cinnamon. Beat eggs, add with milk. Pour into a greased baking dish and bake in a 325 degree oven for 60-90 minutes. Serves 4.
Slice bananas onto graham cracker crust. Gradually add 1/2 cup milk to softend cream cheese. Mix until blended. Add pudding and mix in remaining milk. Beat slowly for 1 minute. Pour into graham cracker crust. Chill for 3 hours. Garnish with toasted coconut.
1 container (16 oz) of sour cream 1/2 cup bacon bits 2 tbsp. Wasabi Ranch Dressing
Stir together sour cream, chopped bacon pieces & seasoning. Scoop into a dip bowl or the center dip bowl of a serving platter, or the Chip N' Dip Serving Bowl. Refrigerate for atleast 30-45 minutes for the flavors to blend & for it to chill. Serve chilled dip with fresh cut vegetables, fruits, chips or your favorite snack foods