Monday, December 5, 2011

Fudgey Chocolate Chip Toffee Bars

1/2 C butter, melted
2 C graham cracker crumbs
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

Pretzel Hugs

2 bags of Hershey’s Hugs
1 “Pounder” bag of Pretzel Snaps

Preheat oven to 300

1. Unwrap Hugs
2. Line baking sheet with parchment paper or use a non-stick baking sheet (strongly recommend parchment paper)
3. Lay one pretzel down for every Hug and top each pretzel with a Hug. 4. Pop in the oven for 2 min, just until they are glossy and softish.
5. Remove from oven and let sit for 1 minute, to continue the softening process.
**Don’t leave in the oven too or candy will completely melt. Candy needs to only soften
6. Top each hug with another pretzel pushing down gently, so it sticks together.
7. Allow to cool and enjoy,

Tuesday, November 22, 2011

Charlotte McCarty's Taco Soup

This is the best taco soup I have ever eaten!

3 lbs. ground sirloin (90/10)
1 large onion cut into 16ths (half, then half, then slices…not chopped)
2 cans of Trappey's Pinto Beans with Jalapeno peppers (best), or any brand with jalapenos
2 cans whole kernel corn, any brand
1 can Rotel Original Diced Tomatoes & Green Chilies
1 sm 8 oz can Rotel Zesty Tomato & Green Chili Sauce (Original)
1 can beef broth
1 package of Taco Seasoning Mix
½ pint of heavy whipping cream
Salt and Pepper & a little Tony’s Seasoning to taste (if you do use Tony’s, you may not need salt…salt last to taste.)
1 can of water…or more to suit you if too thick

Serve with broken up Taco Chips and shredded cheese on top.

1.In a large 6 quart pot, cook 3 lbs ground sirloin (90/10) with onion until the color has left (not brown)
2.Dump in everything else
4.Let simmer 30 to 45 minutes (or ‘til you are ready to serve)

Saturday, November 19, 2011

Baked Apples & Pork Chops

3-4 apples
4 tsp. butter
1/4 c. sugar
1 tsp. cinnamon
4-6 pork chops

Grease a casserole dish. Slice apples into 1/2 to 1 inch round slices. Place sliced apples in baking pan. Melt butter and drizzle over apples. Mix cinnamon and sugar; sprinkle over apples. Place pork chops on top of apples and cover pan with foil. Bake 1 hour in preheated 350 degree oven. Serves 4-6.

Apple Sweet Potato Bake

3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine

In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.

Friday, November 18, 2011

Fudge Krinkles

1 Betty Crocker Super Moist Devil's Food cake mix
1/2 cup vegetable oil
2 large eggs
Confectioners' sugar, for rolling

Preheat oven to 350°.

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute and cool on wire racks.

Sausage & Hash Brown Casserole (eggless)

2 lbs mild Tennessee Pride Country Sausage
2 cups shredded cheddar cheese
10 ¾ oz can cream of chicken soup
1 cup sour cream
8 oz container French onion dip
Minced Onion to taste
¼ cup each green & red bell pepper, chopped
Salt & Pepper to taste
30 oz pkg frozen hash brown shredded potatoes, thawed

In a skilled cook sausage until browned and crumbled. Drain well. In a large mixing bowl combine cheese, soup, sour cream, dip, onion, peppers, salt and pepper. Fold in potatoes. Mix well. Spread 1.2 of the hash brown mixture into bottom of a 9x13 greased baking dish. Spread ½ of the sausage over potato mixture. Repeat layering potato mixture and then sausage. Bake at 350 degrees for approx 1 hr or until casserole is golden brown.