Tuesday, March 11, 2014

Triple Chocolate Caramel Bars

Triple Chocolate Caramel Bars
36 bars

This recipe is well worth the time to make as the bars are delicious!


14 oz. bag of caramels, unwrapped
2/3 c. evaporated milk
1 pkg. German chocolate cake mix
1 stick of butter, melted
1/2 c. semi-sweet chocolate chips
1/2 c. dark chocolate chips
1/2 c. milk chocolate chips
1 c. chopped pecans


Preheat oven to 350 degrees.

Place the caramels and 1/3 c. of evaporated milk in a bowl in the microwave, stirring occasionally until melted.

Grease and flour a 9x13 pan.

In a large bowl, combine the cake mix, butter, 1/3 c. evaporated milk and nuts.

Stir until the mixture holds together.

Press half of the mixture in the pan and bake for 7-8 min.

Remove the pan from the oven and sprinkle the chocolate chips into the pan.

Drizzle the melted caramel over the chips and crumble the remaining cake mix mixture over it.

Bake 15-20.

Remove and cool or refrigerate to set the caramel before cutting.

Buckeye Brownies

Buckeye Brownies
From Gooseberry Patch

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 T. butter, softened and divided
8-oz. jar creamy peanut butter
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Sunday, March 9, 2014

Caramel Filled Chocolate Cookies

Caramel Filled Chocolate Cookies

Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too. Servings: 24

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Cheddar Baked Chicken

Cheddar Baked Chicken

1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted

Preheat oven to 350 degrees. Coat a medium baking dish with 1/4 cup melted butter. In a bowl, mix the flour, salt, pepper, and garlic powder.

In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat -- cut into 1" cubes
2 medium onions -- chopped
2 tablespoons oil
1 15 oz. can pinto beans -- rinsed and drained
1 16 oz. can diced tomatoes -- undrained
2 4 oz. cans chopped green chilies
1 cup water
3 beef bouillon cubes
1 clove garlic -- minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
cheddar or Jack cheese -- shredded

In a skillet brown beef and onions in oil. Drain.

Transfer to a large slow cooker. Mix beans, tomatoes, chilies, water, bouillon, garlic, and sugar, salt if desired and pepper. Pour over beef.

Cover and cook on LOW for 7-8 hours or until beef is tender. Sprinkle with cheese if desired.