Chocolate Chip, Oats 'n Caramel Cookie Squares

I found this recipe in my Pillsbury Dough Magic cookbook. It was SOOOO easy! How can you go wrong with chocolate chip cookie dough and caramel???

Chocolate Chip, Oats 'n Caramel Cookie Squares

1 (18 ounce) package Pillsbury Refrigerated Chocolate Chip Cookie dough
1 cup quick-cooking rolled oats
Dash salt, if desired
5 Tablespoons all-purpose flour
2/3 cup caramel ice cream topping
1 teaspoon vanilla
3/4 cup chopped walnuts or pecans
1 cup semisweet chocolate chips

Heat oven to 350 degrees.

Break up cookie dough into a large bowl. Add oats and salt; mix well. Reserve 1/2 cup cookie dough mixture for topping. Press remaining mixture in bottom of ungreased 9-inch square pan. Bake for 10 to 12 minutes or until cookie dough puffs and appears dry.

Meanwhile, in a small bowl, combine flour, caramel topping and vanilla; blend well.

Remove partially baked crust from oven. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup cookie dough mixture over caramel.

Return to oven; bake an additional 15 to 20 minutes or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 1/2 hours or until completely cooled. Cut into squares.

Chocolate Peanut Butter Granola Bars

I made these for book club and got great reviews and requests for the recipe, here it is!

Chocolate Peanut Butter Granola Bars

3 cups Alberton's Peanut Butter Crisp Crunch cereal, crushed to 1 1/2 cups
1 1/2 cups quick oats
3/4 cup packed brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) margarine or butter, melted
1/3 cup corn syrup
1 teaspoon vanilla
1 cup semi or milk chocolate chips
1 cup crunchy or regular peanut butter
2 Tablespoons powdered sugar

Preheat over to 350 degrees. Lightly grease 13x9 inch baking pan.

Combine cereal, oats, sugar, salt and margarine. Add corn syrup and vanilla; stir until mixed. Press mixture into prepared pan. Bake 13-15 minutes, or until bubbly. Cool in pan on wire rack.

Melt chocolate chips, peanut butter and powdered sugar in small saucepan, stirring until smooth. Spread over cereal layer. Chill 30 minutes or until set. Cut into bars. Store in airtight container.

Herbed Cheese and Cracker Bits

Herbed Cheese-and-Cracker Bits
I made these cracker snacks for our knitting group and they were a hit! They're so easy!

Prep Time: 5 minutes
Inactive Prep Time: 24 hours

2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

Strawberry Pizza

A gal made this dessert for a wine party at Mom and Dad’s house. It was so delicious, and perfect to use those summer berries.

Strawberry Pizza

Crust:
1 cup butter, melted
2 cups flour
1 cup pecans, finely chopped

Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
12 ounces Cool Whip

Garnish:
3 pints strawberries, hulled and washed, cut in half
1/2 cup strawberry jelly, melted over low heat

For crust, combine ingredients and press into greased pizza pan. Bake at 350° for 10 minutes or until lightly browned.

For filling, beat cream cheese, sugar, and vanilla together until fluffy, about 2 minutes. Fold in whipped topping and spread over cooled crust.

To garnish, place each strawberry cut side down on top of filling to cover pizza. Brush strawberries with melted jelly.

Makes 12 servings.