Chocolate Pecan Pie Bars

1/2 c. butter, room temperature, plus 2 Tbsp. melted
1/4 c. packed brown sugar
1 1/4 c. all purpose flour, spooned and leveled
1/2 tsp. salt
3 large eggs
3/4 c. light corn syrup
1/2 c. granulated sugar
1 pkg. (12 oz.) semi-sweet chocolate chips (2 c.)
2 c. coarsely chopped pecans

Preheat oven to 350 degrees. Line the bottom and sides of a 9x13 baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room temperature butter, brown sugar, flour and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
Bake until lightly browned, 25-30 minutes. Let cool 10 minutes.
Meanwhile, in the same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

Creamy Italian Chicken

2 cans Cream of Chicken soup
1 pkg. cream cheese
1 Italian salad dressing packet, dry
4-6 boneless, skinless chicken breasts, frozen

Soften cream cheese. Combine soup, cream cheese, and Italian dressing packet. Place chicken breasts in crock pot and top with soup mixture. Cover and cook on low for 8 hours. Serve over rice.

Dad's Christmas Fudge

Every Christmas, Dad makes this fudge by the ton.

1 1/2 c. sugar
1/2 c. butter
2/3 c. evaporated milk
7 oz. jar of Jet Puff marshmallow cream
3 c. semi-sweet chocolate chips
1 c. walnuts, chopped
1 1/2 tsp. vanilla

Melt butter over medium heat. Add sugar, evaporated milk, and marshmallow cream. Bring to a boil over medium high heat stirring constantly. Cook, stirring, for 5 minutes. Turn off heat and add chocolate chips and vanilla. Stir until melted then add nuts. Pour into a buttered 9x9 or 11x7 pan. Refrigerate overnight until set. Take out an hour before cutting.

Candice's German Chocolate Brownie Cups

1 Betty Crocker Fudge Brownie mix
1 container of coconut pecan frosting
Chocolate chips for melting

Mix brownie mix according to package directions. Pour batter into greased mini muffin tins (about 1 Tbsp. each). Bake at 350 degrees for 12 minutes. Let cool in pans. Top with coconut pecan frosting and drizzle with melted chocolate chips.
Makes about 40.

Candice's Shortbread and Jam Thumbprint Cookies

1 c.butter, softened
1/2 c. sugar
2 c. flour
1/2 tsp. vanilla
Your favorite berry jam

Cream butter, sugar, and vanilla. Add flour and mix until well blended. Roll dough into balls (about 1 Tbsp. of dough each). Place balls on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Quickly press your finger into each warm cookie to make an indent. Let cool for a few minutes and then roll each cookie in powdered sugar. Allow to cool completely on a wire rack and then roll one more time in powdered sugar. Top each cookie with about a 1/2 tsp. of jam. I love seedless blackberry or raspberry.
Makes 30 cookies.

Pumpkin Cake

1 pkg. yellow cake mix (can use white)
1 small pkg. vanilla instant pudding
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. ground ginger
1 c. water
15 oz. can or 1 ¾ c. canned pumpkin
2 eggs

Combine all ingredients and pour into greased 13x9 pan. Bake at 350 degrees for 38-40 minutes or until toothpick comes out clean. Cool.

Top with:
½ pint heavy cream, whip to stiff peaks, then add:
¼ c. brown sugar
½ tub Cool Whip
Mix together and spread on cooled cake.
OR just top with Cool Whip

Chicken Parmesana

½ c. Italian dressing
½ c. Progresso Italian bread crumbs
½ c. grated parmesan cheese
3 boneless, skinless chicken breasts sliced in half horizontally to make 6 thin pieces
1 ½ c. shredded mozzarella cheese

Marinate chicken for 2 hours in Italian dressing. Combine breadcrumbs and parmesan cheese. Coat marinated chicken pieces in breadcrumb mixture. Place breaded chicken on a greased cookie sheet and bake at 375 degrees for 30 minutes or until chicken is cooked through. Top with shredded mozzarella and broil until cheese is melted. Serve with your favorite pasta and marinara sauce.