Thursday, September 23, 2010

Gooey Butter Toffee Cake Bars

1 18.25-ounce box yellow cake mix
1 egg
1 stick butter, melted

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and 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 in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Friday, September 3, 2010

Southwest Soup

2 lbs ground chuck
1 large onion, chopped
1 – 16 oz ranch style beans
2 – 15.25 oz cans corn
1 – 10 oz can Ro-Tel Tomatoes with green chilies
2 – 10 oz cans minestrone soup
1 – 16 oz can beef broth
Shredded cheese

Brown meat with onion, stirring until done & crumbly; drain. Add beans, tomatoes, soup & beef broth; mix well. Simmer for 45 minutes. Serve with shredded cheese and cornbread. Serves 8 – 10.