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Everyone has a favorite candy bar, but most can agree on a few flavor combinations, that win every time. One of those is chocolate caramel and crispy perfection, otherwise known as Twix. When you follow this easy recipe, you can have more than just the two you get from the store! Careful, because you’ll probably go crazy on this one! But then again; go to town – it’s all worth it! This recipe yields 16-20 bars, unless you want to cut yours extra big, like I did!

You know my favorite thing to do with these bars? I eat as many as I can (which can be a lot) and I cut the rest of it into tiny, bite-sized pieces. Then I freeze them, and I’ll always have a little treat to go with a cup of coffee, whenever I want one. Cutting them into such small pieces means that I don’t even have to thaw them, and it also helps me control the amount of calories. Not that I want to control anything when I’m having these bars!

Recipe and photo courtesy of 12 Tomatoes.

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Quick tip: You can use the recipe to make extra caramel and store it in an air-tight container for later use.

This is one of those items circled a million times on your take-out menu, because it’s practically a staple. But I bet you didn’t realize how easy it is to make from home! The only thing you may not have already in your kitchen, is orange marmalade, but no need to fret, they sell it everywhere. This recipe yields 4-6 servings, and is great over brown or white rice.

I love Chinese food but, unfortunately, we don’t have a Chinese restaurant in town. Whenever my husband and I come across one, we always stop for a wonderful meal because we don’t know when we’re going to have the next chance! Orange chicken is one of my husband’s all time favorites and he is going to be so excited when I tell him we can now make it at home! Hush, don’t tell him yet! I want it to be a surprise!

Recipe and photo courtesy of 12 Tomatoes.

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Quick tip: Use low-sodium soy sauce for a healthier option.

Who wouldn’t welcome a “mudslide” if it came in the form of gooey chocolate, crushed cookie, and a creamy filling?

A chocolate lovers dream, this three-layer cake is oozing with chocolate ganache, Kahlua infused whip cream, and crushed cookies. You’d break a world record if you were able to keep this in your fridge for more than a day! Don’t let the long ingredient list fool you – this cake isn’t nearly as difficult to make as you think! In fact, it’s one of my favorite cakes to make when I need to prepare something on a short notice.

Oh, who am I kidding? It’s my favorite cake to make, period! And if you’re really in a hurry, you could use store-bought, pre-baked chocolate cake layers, make the incredible Kahlua whipped cream and assemble the cake as instructed. It’ll still be a hit!

You could even turn these into cupcakes, if you’d rather make individual servings.

Recipe and photo courtesy of Chocolate Chocolate and More

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Quick tip: You can make the cake layers ahead and freeze them until ready to assemble.

Gingerbread is a staple flavor of the holiday season. The tangy bitters of the ginger seem to perfectly complement so many dishes! What I have always wondered is why gingerbread flavor is not being used year round? At least it seems that way – every time I want to make something gingerbread-y in the middle of the summer, people give me that funny look. You know what I mean, don’t you? Well, I’m on a mission to change that. Why not make gingerbread the flavor of the whole year? And why not take it a step further with a dash of creamy cinnamon?

Since these cupcakes are a little smaller than normal, the recipe yields 24. These would make a great treat for your child’s classroom or make you tons of friends at the office… or you could stash them yourself!!! Whatever it’ll be, this dessert is packed with some super delicious flavors.

Recipe courtesy of Le Creme de la Crumb. Image courtesy of Framed Cooks.

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Quick Tip: Make sure to frost the cupcakes only once they are completely cooled.

Ask any mom and they’ll tell you casseroles make the best weeknight meals. They are usually pretty easy to prepare, the ingredients can be doubled for a large crowd, and the leftovers will make a perfectly tasty lunch the next day.

I do love casseroles and I’ve made plenty of them, but sometimes you get a little bored of the same old recipes you’re using – no matter how delicious! I was searching for a fun, new casserole when I came across this recipe. With a very different take on how to stuff a casserole, these thin French pancakes take on a new creamy, cheesy, life. Stuffed and halved, they make the perfect filling! Crepes are not difficult to make, but they do require attention, and a rather drizzly batter.

Once stuffed and loaded into the casserole, they make this a fluffy heavenly dish. This recipe serves about 6-8 and takes only 30 minutes to prepare! Now, that’s what I call every mom’s lifesaver recipe!

Recipe and photo courtesy of 12 Tomatoes

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Quick tip: You can cook the crepes the day before, cover with plastic wrap and refrigerate until ready to prepare the casserole.

Let me ask you a question; do you know a single person who doesn’t love cheeseburgers? I sure don’t, so that’s why I thought I would make something with cheeseburger flavor for a party I was planning.

Now, I knew I didn’t want to make actual cheeseburgers because I had plenty of smaller dishes coming up, and I thought it would be a little too much. A friend of mine mentioned a cheeseburger dip, but I had my doubts about that one, too. Would I have enough time to cook it? Would it be difficult? And the most important thing; would it even be tasty?

Who knew a cheeseburger recipe could be a set-it and forget-it, but with this dish, the slow cooker is king! You can use anything from pitas, to scoops, to crusty bread to dip into this delicacy. Some people might even want to use a spoon! It takes about 2 hours to cook, but worth every second! And once you get all the ingredients in there, all you need to do is wait for this tasty thing to be ready.

Recipe and photo courtesy of All Recipes.

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Quick tip: Use low-fat turkey bacon and lean ground beef for a healthier option!

Mmm, green beans! I really love them as a side dish, but sometimes I want to add all the ingredients into one, big, delicious mess. Yes, I did say mess and I think it’s a perfectly suitable word for describing a tasty meal!

Of course I enjoy a dish that is carefully finished to the smallest detail, but occasionally a mess is just so much better and easier. It doesn’t have to look perfect to taste perfect! Simple ingredients always give you the best results. Some potatoes, beans (feel free to use canned or fresh) and bacon or ham.

Of course you could add any of your favorite veggies – I often add onions and mushrooms because I like the way all the flavors blend together nicely. Adding more ingredients will help turning this into a full meal, and paired with fresh, crusty bread and a nice salad it will become a great weeknight dinner.

You may also want to consider making a double batch! In my opinion, the leftovers only get better in the fridge, and they make a scrumptious lunch the next day.

Recipe and photo courtesy of Food.com

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Quick tip: Add some of your favorite veggies to make this a full meal.