Caramel Stuffed Apple Cider Cookies

Found these on KSL and had to give them a try!  I liked them warm from the oven best!

Caramel Stuffed Apple Cider Cookies
  • 1 c. softened butter
  • 1 c.granulated sugar
  • 1/2 t.salt
  • 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
  • packets (I found this in my grocery store near the hot chocolate mixes.)
  • 2 eggs
  • 1 t. vanilla extract
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1 t. ground cinnamon
  • 3 c. all purpose flour
  • 1 bag Kraft Caramels (14 oz)
· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
· Beat in eggs, one at a time. Add vanilla and mix well.
· Gradually add flour mixture to butter/egg mixture. Mix until just combined.
· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
· When you are ready to bake, unwrap your caramels.
· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Muddy Buddy Brownies

I forgot to take a picture so I took it off her website!
I found this recipe and had to try it!!  I love chex muddy buddies!!   

8×8 pan of brownies, baked and cooled (I used a Ghirardelli mix, which makes a small pan. If you want to use a box/recipe that makes a large pan, just double the topping)**
1 stick butter, softened
1/2 cup peanut butter
1 teaspoon vanilla
2 cups powdered sugar
2 TBS milk
2 cups semisweet chocolate chips
1 stick butter
About a cup of powdered sugar

In the bowl of a mixer, beat 1 stick of butter, peanut butter, and vanilla until combined and smooth. Add powdered sugar and beat on medium high until combined. Add milk and beat on high for about a minute. Spread on pan of brownies and refrigerate for a couple of hours, until frosting is cold and firm.

Place 1 stick of butter and chocolate chips in a large microwave safe bowl. Melt in the microwave, stopping to stir at 20 second intervals. Once melted and smooth, cut brownies into squares and dip the top half of each in the chocolate. Place on a baking sheet and spoon powdered sugar over the top.

**I used a 9x13 brownie mix and I doubled the toppings, it was too much.  I would just use the normal toppings or 1 and half it.  but double was way more then was needed!!

Oven Dogs!

Hot Dogs!!!  not my most favorite food.  Over a open fire I love them any other way I turn up my nose!!  But when I saw this recipe I decided to give it a try.  It was really good.  Everybody loved it!! 
Oven Dogs

  • 8 hot dog buns

  • mayonnaise

  • 8 all beef hot dogs (I like Ball Park Franks)

  • 1/2 cup sweet relish

  • 1 Tbsp butter

  • 1/2 medium onion, diced

  • 1 (15 oz) can of chili or 2 cups of your own chili

  • 1 cup shredded cheddar cheese

    1. Spread a coating on mayonnaise on the inside of the hot dog buns.
    2. Fill the buns with the hot dogs and place in a 9x 13 inch baking dish. You will have to squeeze then into the dish.
    3. Top each dog with a Tablespoon of the relish.
    4. In a pan, saute the butter and onion until tender. Add the chili to the onions and stir until well combined.
    5. Top the dogs with the chili and sprinkle with cheddar cheese.
    6. Cover with foil at bake at 350 degrees for 40 minutes
    *I left out the relish, we don't like that stuff around here!!
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