EASY TOFFEE SQUARES

1/2 Cup Pecans or Almonds, coarsely chopped
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
3/4 Cup Semi-sweet Chocolate Chips
1 Teaspoon Shortening
1/2 Cup Almonds or Pecans, finely chopped for the topping

Line a 9 x 13 cake pan with foil and let it hand over the two ends to make a handle. Sprinkle the coarsely chopped nuts in the pan. Butter the sides of a heavey 2 quart sauce pan. Melt 1 cup of butter in the pan over medium heat. Add sugar, corn syrup and water. Stir until boiling. Clip the candy thermometer on the side of the pand and watch until it reaches 290. This takes around 15 minutes. Keep a watch on this the last 5 minutes at it goes up quick. Pour over the nuts in the pan. Let this stand for 8 minutes. In a smaller saucepan add the shortening and chocolate chips. Cook on medium until this melts. Stir to combine the shortening and chips. Drizzle this over the toffee in the pan. Sprinle with the finely chopped nuts if you like. Chill. Lift out of pan with the handles. Break or cut into squares. Keep in a tightly closed container.

CRANBERY CAKE WITH RICH BUTTER SAUCE

2 Cup All-purpose Flour
1 Cup Sugar
2 Teaspoons Baking Powder

1/2 Teaspoon Salt
2 Cups Whole Fresh Cranberries
1 Cup Milk
3 Tablespoons Butter, melted

Butter Sauce:

1/2 Cup Butter
1 Cup Sugar
3/4 Cup Heavy Cream

Preheat the oven to 350 and spray a 8 x 8 pan and sit this aside. Sift together the flour, baking powder, sugar and salt. Add the cranberries and milk and melted butter. Mix well and pour into the pan. Bake on 350 for 45 minutes. Remove to a wire rack to cool.

Butter Sauce:

Melt the butter in a small kettle. Add the cream and sugar. Bring this to a boil and let this cook for 1 minute. Pour into a gravy boat. Slice the cake and pour the hot butter sauce over each slice. This is so good you might want to make a double batch of this.

HOT CHICKEN DIP

3-4 Chicken Breasts, cooked and shredded
8 Oz. Ranch Dressing
2 (8) Oz. Cream Cheese, softened
8 Oz. Hot Sauce, or Wing Sauce
21/2 Cups Chedder Cheese, shredded leave some for the top
Cook and then shred the chicken breast. In a medium bowl mix the cream cheese, the dressing and the sauce and 1 cup of the cheddar cheese. Then add the chicken to the mixture and mix this gently or by hand. Spray a 8 x 8 baking dish and pour in. Sprinkle the rest of the cheese on top and bake on 350 for 30 minutes. Can cover the top with sprayed alum. foil to keep the cheese from getting hard. Serve with tortilla chips.

CHICKEN PUFFS

4 Oz. Cream Cheese
1 Teaspoon Garlic Powder
1/2 Cup Cooked Shredded Chicken
2 Cans Crescent Rolls

Let the cream cheese get soft. Then in a medium bowl mix the cream cheese and garlic and chicken. Unroll the rolls and cut each of the triangles into two pieces instead of one. 2 triangles are attached making a big square just cut from there following the perforation and then make another cut from the corners making 4 pieces. Place a teaspoon of the chicken filling in the center of each piece and fold all the corners over. Spray a cookie sheet and place them on it. Space them out and bake on 350 for 12-15 minutes. Watch the bottom of them and don't let burn. Will make around 32. Can dip these in ranch dressing or blue cheese dressing.

SAME SIZE CUPCAKES EVERY TIME

If you are like me you always wind up with different sized cupcakes. I just can't seem to judge the same amout of batter in each cupcake liner. But if you will use a round ice cream scoop you will get the same amount of batter in each liner.

LIKE NEW SPATULA

Do you have a favorite spatula and it has been used and used and used but you just can't seem to give it up. Then take the scissors and trim it about 1/4 inch on both sides. It wil then be like new and will scrape better.

BUTTERSCOTCH AMISH BREAD

1 Cup Amish Friendship Bread Starter
3 Eggs
3/4 Cup Oil
1/2 Cup Milk
1 Cup Sugar
1 Teaspoon Vanilla Extract
2 Cups Self-Rising Flour
1 Teaspoon Baking Soda
1 Large Box (5.1)oz. Instant Butterscotch Pudding Mix
1 Cup Butterscotch Chips

Preheat oven to 350.  In a medium bowl mix the starter, eggs, oil, milk, sugar and vanilla until it is all combined good. In another large bowl mix with a spoon the pudding and flour together. Gently add the starter mixture to the flour mixture mixing just enough for it to come together. Gently stir in the butterscotch chips. Spray two loaf pans and divide the batter between both of them. Bake on 350 for 40-45  minutes. Let cool in pan 10 minutes before removing. If bread is wrapped up in plastic wrap it will keep for 1 week. You can also make this in 1 bunt pan.