Homemade Canned Caramel

Need to add a few pounds to your thighs? Try this delicious caramel dip. There are many options for this dip -- you are limited only by your imagination. It's a great family experiment and you will have many family members willing to provide their input!!

Caramel Dip

1. Take a standard can of Sweetened Condensed Milk, remove the label. Place the entire UNOPENED can into a pot and cover with water. The can must not be opened, the label must be removed, and the water must cover the entire can.

2. Boil for 2-4 hours, depending on what type of dip you like. Yes, HOURS. You will need to add more water periodically. I recommend using a pan that can hold at least 3 cans, so you can experiment to find out what type of dip you prefer...by trying a can at 2 hours, one at 3 hours, and one at 4 hours (See how I can justify eating additional jars???). Then, the next time you make it, you can make them all at the time that you prefer.

3. Remove the pan from heat and remove cans. When the can is able to be held (still warm), open the can and watch the calories just ooze out! You may add 1 TBSP vanilla and stir (if you prefer).

Note: If you boil for 2 hours, it will be a more runny caramel. This is good for dipping apples, pouring over ice cream, adding to your coffee. Yum! Yum! Yum!.

If you boil for 3 hours, it will be a little more thick but is still very much pourable, when warm. It's also good by the spoonful :) You can put it in the fridge and when it hardens, you can slice it. Have a slice of caramel on top of angel food cake -- with whipped cream and chocolate syrup. Yum!

If you boil for 4 hours, it will be much thicker. It would be good for a pie or cake filling. You could probably plop some caramel on a cookie sheet and make bite size caramel pieces?? Some have indicated it tastes "burnt" and the vanilla will help with the flavor. This is a personal preference at this level -- you either will love it or hate it at 4 hours.

Homemade Snickers

Looking to gain 20 pounds?? Well, you've come to the right place. Once you start with one of these bars, you will not stop until the whole pan is gone. The serving size is 1 inch piece and it is rich enough for that to be enough of a snack...but that never stops us from having a larger piece! This treat needs to be refrigerated, but we found it tastes best when put out at room temperature a little bit before eating. The ooey-gooey goodness will ooze out with each bite!

Homemade Snicker Bars

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Filling = 1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup peanut butter
1 tsp vanilla
1 1/2 cup chopped peanuts

Caramel Layer = 1 pkg caramels
1/4 cup whipping cream

Icing = 1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Line a 9x13 pan with foil (butter it). Combine first three ingredients in a small saucepan, stir over low heat until melted and smooth mixture into the prepared pan. Chill to set.

Filling - Melt butter in a heavy saucepan over medium heat. Add sugar and milk and bring to a gentle boil and stir for 5 minutes. Remove from heat and stir in marshmallow creme, peanuts, butter, and vanilla. Add this mixture over the first layer. Chill until set.

Combine caramel and whipping cream in a saucepan. Stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Be careful as it will scortch if not stirred!! Spread over filling. Chill until set.

In another saucepan, combine chips and peanut butter. Stir over low heat until melted smooth. Pour over caramel layer. Chill and least 4 hours. Remove from frig for 20 minutes before cutting. Remove from pan and cut into 1 inch squares.

Enjoy!

Reeses' Peanut Butter Bars

Quick, easy, and delicious!! These little bars taste EXACTLY like Reeses Peanut Butter cups. Alexis LOVES Reeses and this recipe is her favorite. It's an easy recipe that the kids can make on their own, since neither a stove nor oven is required.

Reeses' Peanut Butter Bars

2 sticks margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup Chunky Peanut Butter
12 oz bag semi-sweet chocolate chips
4 Tbsp Chunky Peanut Butter

1. Combine margarine, graham cracker crumbs, 1 cup peanut butter, and powdered sugar in a medium bowl.
2. Press mixture into a non-greased 9x13 pan.
3. Melt chocolate chips with 4 Tbsp Peanut Butter and spread over the top of the graham mixture.
4. Refrigerate at least one hour before attempting to cut into squares.

Cherry Cheesecake

2 cups graham cracker crumbs
1 stick butter or margarine (melted)
1/3 cup white sugar

Combine above ingredients and pack lightly in a 9x13 pan. This is the crust.

2 pkgs cream cheese (do not use light or fat free as it will get watery)
2 cups powdered sugar
16 oz cool whip (do not use fat free or light here either)

Beat cream cheese and sugar together until well mixed and fold in whip cream and spread on top of graham cracker crust.

You may use canned cherry filling for the top (you may also use raspberry or blueberry filling). Another good variation is using oreo crumbs for the crust instead of graham crackers.

Refrigerate.