Cream Cheese-Bacon Crescents

Ingredients:

1 tub (8 oz) Philadelphia Chive & Onion Cream Cheese Spread

3 slices bacon, cooked and crumbled

2 cans (8 ox each) refrigerated crescent dinner rolls

Shredded cheddar cheese

Preparation Instructions: 

Heat oven to 375 degrees.

Mix cream cheese spread, bacon, and as much cheddar as you want until well blended.

Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet.

Bake 12-15 min. or until golden brown. 

Serve warm. 

Hot Spinach Dip

Ingredients:

3 packages of cream cheese softened

1 frozen chopped spinach cooked and drained

1 package of  knor or lipton dry vegetable soup mix

1 cup of mayo (give or take)

garlic powder according to your taste

1/2 stick of butter

Preparation Instructions: 

Combine and heat through and then add a cup of mozz. cheese and stir throughout.

Homemade Butterfingers

Ingredients:
1 lb. candy corn
16oz jar creamy peanut butter 
16oz pkg. chocolate candy coating


Preparation Instructions:
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Caramel Popcorn

Ingredients:
1 cup brown sugar            
½ cup margarine
1/4 cup white corn syrup  
½ tsp. salt
½ tsp. baking soda

Preparation Instructions:
Put brown sugar, margarine, corn syrup and salt into a microwave safe bowl.  Microwave on high for 2 minutes.
Stir.  Microwave 2 more minutes. Stir in baking soda. Put already made popcorn in a big, brown paper bag, and pour the caramel over it.  Shake to distribute throughout popcorn.  Microwave bag for 1 ½ minutes. Shaking every 30 seconds. Shake and pour out onto cooking sheet to cool.
Eat up and enjoy!

Homemade Brownies

Ingredients: 

1/2 cup vegetable oil

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

Preparation Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Top With: Grandma's Chocolate Icing

Puppy Chow

Ingredients:
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar

Preparation Instructions:
Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.

Ingredients:

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Preparation Instructions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Homemade Chocolate Peanut Butter Cups (Reeses)

• Ingredients: 
• 1 cup creamy peanut butter, divided
• 4-1/2 teaspoons butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
• Colored sprinkles, optional

Preparation Instructions:

• In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
• 
  
• In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
• 
  
• Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. 
• Yield: 3 dozen.

Dana's Dip

Ingredients:
2 pkg. cream cheese
2- 16 oz. sour cream
1 small jar of baby dills pickles -sliced thin
1 jar of chipped beef-if small jar  use 2. (Also I used sliced dry beef, and chopped it up myself)

Preparation Instructions:
Cream together cream cheese and sour cream. Stir in pickles and beef. Serve fresh! Refrigerate leftovers.
Good with chucks of bread or crackers