Seven Layer Bars

9 x 13" pan

1 1/2 sticks butter

1 1/2 c graham cracker crumbs

1 c coconut

1 c chocolate chips 

1 c butterscotch chips

1 14 - ounce sweetened condensed milk

1 c walnuts, chopped

Pour the melted butter into a 9 x 13" baking dish. Add the graham crackers crumbs and press into the margarine to make bottom layer.  Add the coconut, chocolate chips and butterscotch chips.  Drizzle the milk over the chips and sprinkle the nuts on top.  

Bake at 350 degrees for 30 minutes until brown.  Cool slightly and the cut into bars.

Fudge w/Marshmallows 

9 x 9 pan 

3/4 c evaportated milk

1 3/4 c sugar 

1/2 t salt

2/3 c chopped nuts

1 1/2 c mini marshmallows

1 1/2 c chocolate chips

1 t vanilla

Grease 9 x 9" pan w/ butter, set aside.

In medium saucepan combine evaporated milk, sugar and salt. Stir and bring boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in nuts and marshmallows, chocolate chips and vanilla.

Stir until marshmallows are completely melted.  Pour mixture into buttered pan.  Spread evenly.

Once fudge is set, cut into cubes.  Enjoy!

 Christmas Crack w/Graham Crackers

32 graham crackers (about 2 wax paper bundles)

1 cup butter

1/2 c sugar

1/2 c brown sugar

1 t vanilla

1 c chocolate chips

3/4 c crushed graham crackers for topping

Spread out crackers on parchment lined baking sheet. In saucepan, add butter, sugars and vanilla.

Bring sugar mixture to a boil on medium heat, whisking constantly. Once boiling stop stirring and boil for 2 minutes. Remove from heat.

Pour over crackers and spread w/spatula in even layer.  Bake 5 minutes.  Sprinkle w/chocolate chips.  Bake another 4 minutes.  Remove from oven and sprinkle with crushed cracker crumbs.  Break apart once cooled. 

 Cranberry Fluff

1 14 - ounce can whole berry cranberry sauce

1 20 - ounce can crushed pineapple, drained

8 oz frozen whipped topping, thawed

3 cups mini marshmallows

In large bowl, stir together cranberry sauce and crushed pineapple.

Fold in   whipped topping until thoroughly combined

Stir in mini marshmallows.  Cover and chill for at least 2 hours. Enjoy!

                                                                 Mushroom Soup

Connie Huber

4 T butter

1 T oil

2 onions diced

4 cloves garlic minced

1 box mushrooms or so

4 t thyme chopped

6 T flour

4 c chicken broth

1 t salt

1/2 t cracked pepper

2 T beef stock paste

1 can evaporated milk

1 can each cream of chicken, celery and mushroom soup

Sauté onions in butter.  Add garlic and mushrooms.  Make a roux with flour and evaporated milk.  Add to onion mixture, stir well to incorporate. Slowly add remaining broth. Simmer until thickened. Add salt and pepper to taste.