Gooey Caramel Chocolate Bars *

 Crust:

1 box chocolate fudge cake mix

1/2 cup butter, softened

3 eggs

1 cup semisweet chocolate chips

Filling:

1 bag (14 oz) caramels, unwrapped

1/4 cup butter

1 can (14 oz) sweetened condensed milk

Topping:

1/2 cup reserved cake mix

1/2 cup quick cooking oats

3 Tbsp butter, softened

Heat oven to 350.  Reserve 1/2 cup cake mix for topping.  In large bowl, beat remaining cake mix, 1/2 cup butter, and eggs with electric mixer on medium speed until dough forms.  Stir in chocolate chips.  Spread in ungreased 13x9 pan. Bake 14-18 minutes or until set.  Meanwhile, in saucepan, heat caramels, 1/4 cup butter, and the milk over medium heat, stirring frequently, until caramels are melted and mixture is smooth.  If it begins boiling, turn heat down slightly as the milk may begin to burn.  Spread caramel filling evenly over partially baked crust.  In a small bowl, mix reserved 1/2 cup cake mix, oats, and 3 Tbsp butter with fork until crumbly.  Sprinkle over caramel filling.  Bake 18-22 minutes longer or until top is set.  Cool completely, about 2 hours.  Run knife around sides of pan to loosen bars.  

Makes 36 bars

Chicken Noodle Soup *

 1 Tbsp olive oil

2 celery ribs, chopped

2 carrots, chopped

1 small onion, chopped

1 leek, cleaned thoroughly, white and light green parts thinly sliced

8 cups chicken broth

1/2 tsp dried basil

1/4 tsp pepper

4 oz uncooked egg noodles

3 cups chopped rotisserie chicken

1 tsp dried parsley

In dutch oven, heat oil over medium high heat.  Add celery, carrots, onion, and leek; cook and stir 5-7 minutes until tender.  Add broth, basil and pepper; bring to a boil.  Stir in noodles; cook until noodles al dente according to package instructions.  Stir in chicken and parsley; heat through.  

Serves 6

Puppy Peanut Butter Ice Cream *

 2/3 cup unsweetened applesauce

1/3 cup greek yogurt

1/4 cup creamy peanut butter

Mix all together in bowl.  Spoon into ice cube freezer tray.  Freeze for 3-4 hours.  Keep frozen in ziploc bag. Feed to excited puppies outside because it will get your floor sticky if they drop it.  

Fruit Crisp Dump Dessert *

 1 box yellow cake mix

1/2 cup butter, melted

1 can (21 oz) cherry pie filling

1 can (8 oz) crushed pineapple, undrained

Heat oven to 350.  In large bowl, stir together cake mix and butter until crumbly; set aside.  Spread pie filling and pineapple in ungreased 13x9 pan.  Sprinkle cake mix evenly over fruit.  Bake 40-48 minutes or until golden brown.  Cool 30 minutes.  

Serves 12