1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions – or your favorite homemade recipe)
24 Ferrero Rocher candies (or Rolo candies)
4 tablespoons butter, softened
4 oz. cream cheese, softened
2-3 tablespoons caramel “sauce”
1 cup confectioners sugar

Directions

1

Remove all wrappers from the candies.

2

Pre-heat oven to 325F.

3

Prepare brownies according to package directions. Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter. Bake for 12-15 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a candy into the center of each brownie bite. (The top of the candy will protrude a bit from the brownie…it’s OK…you’ll cover it with icing.) Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.

4

To make the frosting, use the paddle attachment on a stand mixer and beat the butter and cream cheese together until smooth. Add the caramel sauce* and blend. Add the confectioner’s sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.

5

*To make homemade caramel sauce, simple empty the contents of a small can of sweetened condensed milk into a saucepan. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.
Source: http://cookingwithchopin.blogspot.com/2011/10/ferrero-rocher-brownie-bites-with.html
 
 

CORN CASSEROLE
1 can corn, drained
1 can creamed corn
4 tablespoons flour
4 tablespoons sugar (I cut this back to 2 Tbsp. and it was plenty)
1 stick of butter, melted
1 cup milk
2 eggs, well beaten
1/2 teaspoon salt
pepper to taste
Mix all of the ingredients together. Bake at 350 degrees for approximately 1 hour 15 minutes. This recipe can easily be doubled or even tripled, but you may need to increase the baking time accordingly.  Let set for about 5 minutes before serving.

CHEESE AND POTATO ROUNDS
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon – cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, put in a baking dish, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

Frozen blueberry salad

1 (14-oz) can sweetened condensed milk
1 (20-oz) can crushed pineapple, drained
1 c. chopped pecans (optional, I didn’t use)
1 (8 oz) Cool Whip
1 can blueberry pie filling

Combine condensed milk and pineapple. Stir in pecans and pie
filling.  Fold in whipped topping. Pour into 9×13-inch dish. Freeze.
Can also use peach or cherry pie filling.

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http://www.chow.com/recipes/30331-easy-baked-pork-chops-with-white-winemustard-sauce