Skor Cake

Also known as "Better Than Sex Cake"

1 package of Devils food cake mix

1/2 can (14 ounces) of sweetened condensed milk

6 ounces of caramel ice cream topping

3 three bars of chocolate covered toffee (Skor), chopped

1 (8 ounce) container of frozen whipped topping (cool whip), thawed 

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Raspberry Jello Pretzel Salad

Another wonderful food item from my sister's blog! 

Raspberry Jello Pretzel Salad

No Bake Cookies

2 cups sugar

1/2 cup butter

1/2 cup milk

1/4 cup coco

Combine the above ingredients in a sauce pan. Bring them to a boil & boil for one minute. Remove it from the heat and add:

1/2 cup peanut butter

1 tsp. vanilla

3 cups oats

Stir until well mixed. Drop cookies onto wax paper & let cool.

Stuffed Chicken Casserole

Cooked Chunks of Chicken - 2 (4) Breasts

1 (2) box of stove top stuffing

1 (2) cans of cream of chicken soup

1/2 (1) can of milk or water

Layer a 9x9 (13x9) pan with chunks of chicken. Make stuffing according to directions and put on top of chicken. Mix cream of chicken and milk together. Spoon over stuffing, covering completely. Bake at 350°F for 30 minutes. 

Serves 4 (8) people. 

Microwave Carmel Popcorn

1 bag of microwave popcorn or 2 quarts plain popcorn (1/2 cup kernels)

1/3 cup butter

2/3 cup brown sugar

2/3 cup corn syrup

1/2 tsp vanilla extract

1/4 tsp baking soda

Peanuts (optional)

Prepare popcorn as directed. Remove unopposed kernels. In a 2 quart bowl, microwave butter until melted (11/2 min). Stir in brown sugar and corn syrup. Microwave on high for 4-5 minutes. Stir in vanilla and baking soda until well blended. Stir in popcorn, mixing well. Add nuts. 

Microwave on high for 4-5 minutes stirring every 2 minutes. Transfer to tray lined with wax paper. Cool and break popcorn apart. Store in airtight container.

Roasted Parmesan Potatoes

This is a great dish that my Sister has on her recipe blog that I made today.

Strike Against Starvation : Roasted Parmesan Potatoes