Karla Holley's Mexican Chicken Spaghetti

4 boneless, skinless chicken breast
1 stick butter or margarine
1 can RoTel tomatoes
1 small bell pepper, chopped
1 small onion, chopped
10-12 oz. spaghetti
1 lb Velveeta cheese

Boil chicken, remove from broth & cut into bite size pieces.
Melt butter in skillet & saute onion, bell pepper & RoTel. Saute for 20 minutes on low heat.

Cook spaghetti noodles according to package directions in broth from chicken (you will need to add more water). Drain.

Combine chicken, tomato mixture, noodles and Velveeta cheese. Mix well.
Poor into 11x13 casserole dish. Bake at 350 for 20 minutes.

Easy Caramel Dip

1 bag of Caramel candy squares, unwrapped
8 oz cream cheese
milk

Place caramels and cream cheese in microwave safe bowl. Heat for 2 minutes and then stir briskly for about 1 minute. Heat at 30 second intervals, stirring in between until hot and bubbly. Add milk 1 teaspoon at a time until desired consistency. Serve warm.

Serve as a dip for fruit, top coffee cakes, or serve over ice cream. DELICIOUS if served with apple wedges.

Cereal Coated Chocolate Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cup powdered milk
1 cup confectioners’ sugar
1 cup melted chocolate almond bark
1 1/2 cup crushed Sweetened Corn Flakes

Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners’ sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

No Bake Chocolate Peanut Butter Oatmeal Bars

3/4 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semi-sweet chocolate chips
1/2 cup peanut butter (smooth or chunky)

Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Press half of mixture in to the bottom of a buttered 8 x 8 dish.

In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top.

Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust. Drizzle the remaining chocolate and peanut butter over the top of the bars.
Refrigerate for 3 hours before cutting and serving.

Easy Ooey Gooey Butter Cake

1 package yellow cake mix
1 stick of butter (melted)
1 egg

Mix all of the ingredients above and pat in a 13 by 9 inch pan

Topping
1 8 oz package of cream cheese (softened)
2 eggs
1 box of powdered sugar

Mix cheese until light and fluffy add eggs and mix well. Add powdered sugar and beat until all of the lumps are completely gone. Pour this mixture over cake in pan and bake a 350 degrees for 30 to 45 minutes or until topping is golden... allow to cool. Garnish sliced cake with lemon curls, powdered sugar and mint leaves.