Caramel Krispies

2 bags (12 oz) marshmallows
1 cube butter
1 box (15 oz) rice krispies
1 bag (12 oz) miniature marshmallows
1 lb. caramels
1 can sweetened condensed milk
1 cube butter

Put 2 bags marshmallows in mixing bowl, slice butter on top of marshmallows. Put in microwave on high for 2 to 3 minutes (when marshmallows start to expand, they are done). Take out and stir well (mixture will continue to melt as it is stirred). Mix marshmallow cream and cereal together. Divide in half and spread half on a cookie sheet. Place miniature marshmallows on top of first layer of rice krispie treats. Melt caramel, milk and butter in microwave on high for 5 to 7 minutes. Keep checking and stirring until melted. Pour over marshmallows. Cover with remaining rice krispie mix. Note: these cut better if refrigerated but serve better at room temperature.

I guess I better stop nagging you about posting diet friendly recipies!

Moo Goo Mud Pie

This is a lot of work but it is SO WORTH every drop of work that is put into it!


Ingredients

½ gallon ice cream (butter pecan, maple nut, vanilla, cookies and cream, etc.)

Crust:
1 - 15 oz pkg chocolate oreos
1 cube melted butter or margarine

Chocolate sauce (better if this is doubled):
1 oz semi sweet baking chocolate
¼ cup butter
1 tsp vanilla
5 oz evaporated milk
⅔ cup sugar
⅛ tsp salt

Optional topping:
¼ cup slivered almonds

Crush cookies in a blender (use pulse setting and only do 1/3 package at a time). Mix crumbs with melted butter and press firmly into bottom of a 9x13 pan. Soften ice cream and spread over cookie crust. Freeze. Melt chocolate. Add butter, sugar, vanilla, salt and milk (in that order). Boil slowly for 8 to 10 minutes. Remove from heat and cool completely. Spread over frozen pie. Sprinkle with almonds and return to freezer.

Soft Chocolate Peanut Butter Cookies


1 pkg. (2-layer size) devil's food cake mix
4 oz. cream cheese, softened
1/2 cup peanut butter
2 eggs

Directions:
Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Makes about 44 cookies. For those of you doing weigh watchers they are only 2 points a cookie!