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I don't have time to keep up with three blogs, so I will no longer be posting on my recipes. I will be publishing a new recipe each Tuesday on my Mom's Mutterings blog.
Hope to see you there!

Chocolate Chip Cookie Dessert

Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup chopped nuts
3/4 cup English toffee bits or almond brickle chips
3 squares (1 ounce each) semisweet chocolate, chopped
3 tablespoons butter
Directions:
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool completely on a wire rack.
Spread caramel topping over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares. Yield: 16 servings. Yum! (From Taste of Home.)

Toffee

This is one of my favorite Christmas recipes. It is from Taste of Home.

Ingredients:
1-1/2 teaspoons plus 1 cup butter, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup sugar
3 tablespoons water
2 cups coarsely chopped almonds, toasted, divided
Directions:
Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.
In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet.
Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, about 1 hour. Break into 2-in. pieces. Store in an airtight container. Yield: about 2 pounds.

Savory Winter Soup

Ingredients:
2 pounds ground beef
3 medium onions, chopped
1 garlic clove, minced
3 cans (10-1/2 ounces each) condensed beef broth, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups water
1 cup each diced carrots and celery
1 cup fresh or frozen cut green beans
1 cup cubed peeled potatoes
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
Directions:
In a skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on high for 8 hours or until heated through. Yield: 14 servings (3-1/2 quarts). To save chopping time, use frozen sliced carrots and cubed hash brown potatoes in Savory Winter Soup.

Chicken Wild Rice Soup

Ingredients:
5-2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
Directions:
In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion.
Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until the rice and vegetables are tender. Yield: 5 servings.

Onion Dip

Ingredients:
2 cups Real Mayonnaise
1 pkg. (8 oz.) Italian Cheese Crumbles or Shredded Italian 5 Cheese Blend
1 large Vidalia or Walla Walla onion, chopped (about 2 cups)

Directions:
PREHEAT oven to 375ºF. Mix all ingredients until well blended.SPREAD into 8-inch square baking dish.BAKE 30 min. or until golden brown. (Could broil at end for 5 minutes or so to brown more) Cool slightly. Serve with crackers.

I copied this recipe from my good friend, Farrah.

Tupperware Bread

INGREDIENTS
3 1/2 c. warm water
3 pkgs. of yeast
6 Tablespoons sugar
6 Tablespoons melted butter
4 teaspoons salt
2 eggs, beaten
10 cups flour

DIRECTIONS
TIP: If you don't have a tupperware bowl, you can use a regular bowl and cover it with a dish towel.
Let the dough rise for 30 minutes to 1 hour.
1. Using your large, 32 cup, tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in salt and beaten eggs. Add the 10 cups of flour last.

2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl's cover and put in warm place until the seal pops on the lid.

3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans with a damp dish towel and let rise for 30 minutes.

4. Bake at 350 degrees for 30 minutes or until done. Cool on racks.

I found this recipe at Jane4Girls.