Favorites of 2025!!!!
This was probably my most used recipe of 2025!!!
Salted Caramel No Bake Cookies
2 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1/4 t. salt
1 t. vanilla
4 c. quick oats
3.4 oz. instant butterscotch pudding
1/2 c. toffee chips
course Kosher salt (for sprinkling)
Place in saucepan: sugar, butter, evaporated milk and salt. Cook over medium heat stirring frequently. Bring to a full boil and boil for 45 seconds. Stir in the vanilla.
Remove from heat and stir in the pudding mix until dissolved. Add the oats and stir well. Cool for about 3-5 minutes.
Stir in the toffee chips. Scoop into cookie balls and drop on to waxed paper. Sprinkle lightly with Kosher salt. Cool until set up.
Jane says, add coconut. I need to try that!!!
This one was a big hit too!!!
Karla's Sugar Cookie Bars
2 1/2 c. flour
1/2 t. salt
1 t. baking powder
1/2 c. butter, softened
3/4 c. sugar
1/4 c. powdered sugar
1 t. vanilla
2 eggs
1/4 c. sour cream
Frosting
1/4 c. butter, softened
3 c. powdered sugar
3 to 5 T. cream or milk (as needed, for desired consistency
1/4 t. salt
1 t. vanilla
1/4 t. butter extract
1-2 drops pink food coloring (opt.)
Sift together dry ingredients and set aside.
Cream together: butter and sugars. Mixing about 3 minutes.
Add vanilla, eggs & sour cream and mix until combined.
Add sifted dry ingredients and mix just until combined.
Spread into a sprayed 9x13 glass baking dish.
Bake at 350 for 20 minutes, until lightly browned. Don't over bake.
Cool completely, about 30 minutes.
Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.
Spread frosting over cooled bars. For a decorative touch sprinkle with sprinkles (opt.).
Cut and Serve.
This is a long-time favorite!! I always make it for Thanksgiving for as long as I can remember!!! Lacey asked for the recipe and since it wasn't on here I decided it should be. It has a favorite for too long not to share.
This recipe came to me from Steve's Aunt, Maggie Dunlap at my Bridal Shower in June of 1978. Everyone raved about it and wanted the recipe, because they had never tasted anything like it before. Aunt Maggie happily shared the recipe along with this story. Her friend had gone to a fancy restaurant in New York and had this for dessert. She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES. The recipe was immediately brought to her. Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe. She tried to give the recipe back but they said you have already seen it and now you must pay for it. To this she replied fine, but I am going to share it with everyone I know. And so!!! We are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).
Butterscotch Delight
1 c. flour
1/2 c. margarine, melted (I use butter)
12 c. chopped walnuts
8 oz. cream cheese
1 c. powdered sugar
2 - 8 oz. Cool Whip
1 small pkg. Instant butterscotch pudding
1 small pkg. Instant vanilla pudding
3 c. cold milk
1 c. coconut, toasted (optional)
1/2 c. chopped walnuts (optional)
Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts. Press into the bottom of the pan to form a crust. Bake at 350 for 20 minutes. Cool completely.
Mix together, cream cheese and powdered sugar. Fold in carton of Cool Whip. Spread over cooled crust.
Mix together both boxes of pudding with the milk. Beat until thick, about 2-3 minutes. Spread over the cream cheese layer.
Top with the remaining carton of Cool Whip. The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top. And Aunt Maggie always made it that way too! And I love it that way too!!! BUT.....most of my family doesn't like coconut! So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces. You top it however you want....Enjoy!!!
My newest creation, we love soup in the winter!!
Green Enchilada Chicken Soup in the crockpot
2 c. cooked chicken, diced
2 cans (15 oz.) white beans, rinsed and drained
1 c. corn, frozen or canned
10 oz. green enchilada sauce
2 to 3 c. chicken broth
1 t.. onion powder
1 t. garlic powder
1 t. chili powder
1/2 t. salt
1/2 c. sour cream
Place all ingredients except the sour cream in the crockpot. Cover and cook on high for 2 - 3 hours.
Stir in the sour cream. Serve with tortilla chips, cheese, sour cream and cilantro as desired.
Last summer's favorite....I love anything cucumber!!
Tangy Cucumber Salad
4 c. sliced cucumbers
2 - 3 T. finely chopped fresh chives
1/4 c. vinegar
1 1/2 T. oil (olive or avocado is best)
2 T. sugar or stevia
1/4 t. salt
1/4 t. pepper
Place cucumbers and chives in a serving bowl. Set aside.
Whisk together the vinegar, oil, sugar, salt and pepper. Pour over the cucumbers.
Cover and chill for at least 30 minutes or overnight.
Hope 2026 is filled with all things good!!!
