Heavenly Chocolate Toffee Cake

1 German Chocolate cake mix, made as directed on box.
1 14oz can sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping (i use carmel)
1 8 oz container of cool whip
1/2 package of toffee chips
Bake cake in 9 x 13 pan and let cool 15 mins. Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread cool whip over cake and sprinkle with toffee chips. Store in refrigerator.

Carmel Corn

Recipe By: Wendy Connors

Ingredients
2 Cups Brown Sugar
1 tsp Baking Soda
1 Cup Melted Butter
1 T Vanilla Extract
1/2 Cup Light Corn Syrup
1 tsp Salt
5 qts Popped Corn

Directions
Boil together Sugar, butter, corn syrup and salt for 5 mintues, stirring occasionally.
Remove from heat and add soda and vanilla. Stir quickly and then pour over the popped corn until covered.
To make crispy corn, put on a large cookie sheet and bake at 200 degrees for 1 hour, stirring every 15 mintues.

Wendy's Carmel Apple Pie Filling

Recipe By: Wendy Connors

Ingredients
1 can ready made apple pie filling
1/2-3/4 cup Dark Brown Sugar
3 Fresh apples, peeled, cored, sliced
1/4 cup Melted butter
2/3 cup flour
1 Pie Shell
Carmel Ice Cream topping

Directions
Mix fresh cut apples to pie filling, add to unbaked pie crust, top with sugar/flour/butter mixture and then bake according to pie filling directions.
Combine melted butter, flour and Sugar into a Thick paste type mixture, add additional sugar/flour until thick.
Spoon mixture by small scoops onto the pie filling spread gently in clumps do not cover the entire pie. Squeeze the caramel over the top of the pie as desired. (Add more caramel when serving pie hot).