Heidi's Caramel Pineapple Cake

2 c. flour

1/2 c. sugar

1 tsp. baking soda

2 eggs

1 (20-oz.)can crushed, undrained pineapple

1/2 c. brown sugar

1.2 c. chopped nots

1 tsp. vanilla

3/4 c. evaporated milk

3/4 c. butter 

3.4 c. sugar

Using a spoon stir together the flour, sugar, soda, eggs, and crushed pineapple in a bowl. Put batter into an ungreased 9 X 13 dish. Sprinkle 1/2 c. brown sugar and 1/2 c. nuts over top. Cook for 20 mins at 350. While cake is cooking combine Vanilla, evaporated milk, butter, and sugar in a small saucepan. Bring to a boil and boil for 5 minutes. Remove cake from oven and immediately poke lots of holes though the cake. Pour the hot caramel sauce all over and into holes. Best served warm with ice cream. 

Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg double stuffed Oreos
1 family size (9x13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mix on medium speed for 3-5 mins. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9x13 baking dish that's been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an option 1/4 cup of hot fudge topping to the mix. Pour the brownie batterover the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 mins. Remove foil and continue to bake for an additional 15-25 mins. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

Broccoli Salad

Ingredients:

8 slices bacon
1/3 cup sunflower seed kernels
1 large head broccoli, cut into bit-size pieces
1/3 cup diced red onion
1 cup seedless red grapes halved

1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste


Directions:
1. place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 mins. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
2. combine broccoli, onion, and grapes in a bowl.
3. Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl. Fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture. Toss to coast evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
4. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Chicken Salad Sandwich

4 cups chopped cooked chicken
1 cup chopped celery
2 teaspoons grated onion
1 (20 ounce) can pineapple, drained
1/2 cup seedless red or green grapes, cut in half.

Put all the above ingredients in a bowl.

In a separate bowl combine
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper

Add that to the other bowl of ingredients. Put on croissants and enjoy.