Triple Chocolate Caramel Bars

Triple Chocolate Caramel Bars
36 bars

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

INGREDIENTS

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

DIRECTIONS

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.

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.

GREEN CHILI STEW


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.

CREAMY CAULIFLOWER SAUCE

CREAMY CAULIFLOWER SAUCE

(You can use this sauce as an alfredo on noodles or even as an alfredo sauce for homemade PIZZA!!)

Author: Pinch of Yum
Serves: makes about 5 cups

INGREDIENTS

8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)

INSTRUCTIONS

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

NOTES

I like to add a little bit of olive oil for the flavor and to help keep the sauce really smooth. Several other readers have mentioned that they really liked the addition of Parmesan cheese as well.

Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake
Posted on Foodies TV Facebook Page

Crust
1 box butter-recipe cake mix
1 egg
1/2 cup (1 stick) butter, melted


Filling
1 8 oz. package cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered sugar
1/2 cup (1 stick) butter, melted
1 cup chocolate chips

Preheat oven to 350 degrees. Light grease a 9 x 13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter.

Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!