Mom's Fudge

• 3 cups sugar
• 3/4 cup butter or margerine
• 5-1/3 Ounce can (2/3 cup) evaporated milk
• 12-ounce (2 cups) package semi-sweet chocolate chips
• 7-ounce jar marshmallow creme
• 1 cup chopped and lightly toasted nuts
• 1 teaspoon vanilla extract

Preperation:

Butter a 13x9 inch pan.

Bring sugar, margerine and milk to a boil, while stirring constantly.  Still stirring, boil for 5 minutes on medium heat or until candy thermometer reaches 234 degrees F.

Remove from heat.  Stir in chocolate chips until melted.  Add remaining ingredients and mix until well blended.

Pour into prepared pan.  Cool at room temperature and then cut into squares.

Homemade Butterfingers

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set

Weekend Brunch Caserole

Ingredients

• 1 8-ounce can refrigerated crescent dinner rolls
• 1 pound Bob Evans Original Recipe Sausage Roll
• 2 cups shredded mozzarella cheese
• 4 eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers

Parmesian Chicken Bake

Parmesan Chicken Bake(adapted from Food.com)
6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

peach dump cake (aka cobbler)

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Melissa Rasmussen's Crack Potatoes

2 cups cheddar cheese, shredded (2%)
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan.
Bake at 400 for 45-60 minutes.

Melissa Rasmussen's Green Bean Bundles

Preheat oven to 350*
2 cans of whole green beans (I buy the kind in a jar)
1lb thin sliced bacon cut in half
1 stick of butter
1 cup brown sugar


Wrap 4-5 green beans with half a slice of bacon place bundles in a baking dish When all bundles are made melt the butter and brown sugar in the microwave and stir Pour over bundles Bake until bacon is cooked.