Preheat oven to 350 degrees. Generously grease 9x13-inch pan with cooking spray.
In a large bowl, beat cake mix, oats, butter and egg with mixer on low speed until well mixed. Reserve 1 1/2 cups of cake mixture. Press remaining mixture in the bottom of pan. If too sticky use plastic wrap with cooking spray on it to press mixture to bottom of pan.
In meduim sized microwaveable bowl, heat caramels and milk together for 1 minute in microwave. Stir. Continue to cook in microwave in 30 second intervals until carmels are melted. Stir caramel mixture until well blended. Pour over chocolate layer in pan.
Sprinkle evenly with chocolate chips and pecans.
Crumble remaining cake mixture with fingers. Sprinkle over pecan and chocolate chip layer.
Bake for 20- 22 minutes or until caramel bubbles along edges. Do not overbake. Run knife along sides of pan to loosen bars. Cool twenty minutes before cutting. Serve warm for ooey gooey bars or cool completely for firmer bars. Great either way!
Take out one frozen Pastry Puff sheet. Place on a cookie sheet for 40 minutes or until easy to handle. Unfold and roll out to about a 9X12 inch rectangle. You do not have to roll to much it is almost that size to begin with.
Preheat oven to 400 degrees.
In large skillet brown the sausage for 3 to 4 minutes. Add the green onions continue to cook until sausage is no longer pink. Lower the heat, add the cream cheese, stir until cream cheese is melted and mix in throughly.
Place the sausage cream cheese mixture in center of puff.
Fold sides up and over.
Pinch to seal. Pinch ends to seals. If needed wet finger tip and place between layers then pinch.
Beat egg and water to make egg wash. Brush with pastry brush. This helps it to look beautiful. Bake at 400 degrees for 18 minutes or until golden brown.
Let sit 5 minutes before slicing. Slice and serve warm.
Use 3/4 of the jalapeños from can. Mix jalapeños with all the remaining ingredients together in a 8 or 9 inch ovenproof dish. I use a pie plate. Bake for 30-35 minutes or until golden brown on top. Serve with tortilla chips. Watch it disappear.
*If using marinated artichokes rinse the artichokes first. Otherwise it will leave a layer of oil on top of dip.
*A party favorite and so easy to make.
*I have been making this dip for twenty years and it is always a hit. It is my most requested recipe. I bring it to parties and it is always gone first.
Roll out pie pastry to fit 9-inch pie plate. Transfer pastry to pie plate. Prick bottom and sides of pastry with fork times. Cover crust edge with foil or pie guard. Bake for 8 minutes. Remove foil bake 4 minutes longer. Cool on rack. Reduce oven temp. to 375 degrees.
Meanwhile, in a large skillet, cook the sausage, onion, green pepper and jalapeño over medium heat until meat is no longer pink. Spoon sausage mixture over shell and sprinkle with cheese.
In a large bowl, whisk the remaining ingredients pour over cheese. Bake at 375 for 30 to 35 minutes or until knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
* Sometimes if I am in a time crunch I use refrigerated pre-made crusts.
*If you use other type of sausage you may have to drain it before spoon over crust. I use Jimmy Dean because their is little fat rendered during browning.
Spray nonstick spray on a jelly roll pan. Arrange a single layer of graham crackers to cover jelly roll pan. You will need to break some of the graham crackers to fit. Toast in oven for 3 minutes.
Coarsely chop 2 chocolate bars, set aside. Combine 3 cups marshmallows, 3 TBL butter and milk in microwaveable bowl. Microwave on high for 1 minute. Stir until smooth. Add 2 chopped chocolate bars, stir until completely melted. Spread mixture evenly over toasted graham crackers.
Coarsely break up remaining graham crackers, add to large bowl. Melt 3 TBL of butter. Toss graham crackers in butter. Coarsely chop 4 chocolate bars, add to butter graham cracker mixture. Add remaining marshmallows. Lightly toss together until well mixed. Spoon evenly over mixture in jelly roll pan.
Bake for 8 to 10 minutes or until marshmallows are lightly brown. Cool 15 minutes. Cut into bars. Serve warm or cool. They are delicious either way. Be prepared for them to be gone in minutes.
In a large skillet brown the sausage, drain and set aside. In large stock pot add chicken broth, cream, and potatoes bring to boil. Reduce heat and simmer for 20 min. Add the kale, red pepper flakes and sausage and simmer 20 more minutes. Enjoy!
*I like to use Jimmy Dean hot italian sausage for this recipe.
*This soup goes great with Kimberly's rolls. The recipe for Kimberly's rolls is in the recipe box.
This is my daughter Taylor's favorite soup. She likes to invite friends over when I make a batch.
1 1/2 lbs Chicken breasts, boneless, skinless, cut into 3/4 inch pieces
1 red bell pepper
3 cups green onions, cut into 1 inch pieces
10 whole chinese dried red chili peppers
1 cup unsalted peanuts
1/4 cup garlic, minced
1/2 cup plus 2 TBL olive oil
2 egg whites
2 TBL cornstarch
1/2 teas salt
1 lb spaghetti noodles
Kung Pao Sauce
In medium saucepan, whisk together the chicken stock and cornstarch until cornstarch is dissolved. Stir in all remaining sauce ingredients and bring to boil over med-high heat. Reduce the heat and simmer until the sauce thickens, about 15 to 20 minutes. Set aside.
Chicken
In a mixing bowl, use a small whisk to stir together egg whites, corn starch, and salt. Mix well, but do not beat into a froth. Place chicken pieces into bowl. Toss until chicken is covered with egg mixture. In a large frying pan, heat 1/2 cup olive oil on high heat, about 1 minute. Carefully add chicken pieces to oil, let pieces touch and over lap so you can flip as one piece. Be carful not to splatter oil.
Let cook until golden brown. Using large spatula, carefully flip the pieces over together. Gently break pieces apart from each other. Brown other side. Set aside.
Prepare pasta according to directions for al dente pasta.
Stir Fry
In a wok or large frying pan heat 2 TBL olive oil on high heat, about 1 minute. Add Chinese peppers and peanuts. As soon as they darken in color, no more than a minute, stir in garlic. Stir 30 seconds, then add green onions, red pepper, and chicken. Stir 1 minute, then add Kung Pao sauce. Mix well heat until bubbling. Turn off heat.
Place drained pasta back in pot. Toss with the Kung Pao chicken sauce. Mix well. Serve immediately.
*Use fresh garlic for best results.
*This is a family favorite. Everybody loves it, even my Noah who doesn't like spicy food. However be warned you will crave it.
In large skillet brown sausage. Skim 6 TBL of fat and place in small bowl. Add flour to the fat, stir well. Drain the sausage place in bowl, set aside. Add milk, heat over med high heat. Stir in the flour mixture, bouillon and pepper, until well blended. Add sausage and mix. Stir until the sauce thickens and 5 minutes. Serve over biscuits.
* If the sausage you use does not produce enough fat, use can use melted butter.
*A lot of the time I use frozen biscuits. You can find them near the frozen rolls in grocery stores.
*When using the frozen biscuits make sure edges are touching when you bake them, they rise higher that way.
Buttermilk Biscuits
makes10 biscuits
2 cups flour
2 teas baking powder
1 teas salt
1/2 teas baking soda
1/4 teas cream of tartar
1/4 cup shortening
1 cup buttermilk
Preheat oven to 450 degrees. Stir together flour, baking powder, salt, soda, and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk until dough is smooth. Turn out dough onto lightly floured board and knead for 1 minute. Using a lightly floured rolling pin, roll out dough to a 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter. Place one inch apart on greased baking sheet. Bake 10 to 12 minutes or until golden brown. Serve with gravy over the top.
In a large saucepan, melt butter. Saute garlic and onion. Add stock and bring to boil. Add tortellini, reduce heat and simmer 5 minutes. Add tomatoes and cook 4 more minutes. Whisk egg, Parmesan, and pepper together. Slowly drizzle egg mixture into soup, while stirring. Add spinach and basil.
*Serve or turn off immediately so spinach doesn't over cook.
*To sliver basil stack leaves and roll like a cigar then slice.
1/2 lb of Monterey Jack or Pepper Jack cheese, thinly sliced
1/2 lb of turkey breast, deli thin sliced
16 slices of cooked bacon
1 ripe avocado
1/2 stick butter
Preheat a griddle on med high. Slice avocado. Generously butter one side of all bread slices. Place 4 slices of bread, butter side down, on griddle. First place 2 slices of cheese over bread, then 2 slices of turkey breast, next put 3 slices of avocado, 2 pieces of bacon, 2 slices of cheese, slice of bread butter side up. Grill until golden brown, flip over. Grill until golden brown.
*Depending on size of bread, cheese, and turkey you may have to fold cheese and turkey to fit bread.
Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Cut a piece of wax or parchment paper to fit the bottom of pans, , then place them in bottom of pan. Then spray with non stick spray.
In a large bowl, mix together all ingredients except the water and baking soda. Mix until smooth. In a 2 qt. bowl pour 1 cup boiling water, then add baking soda. It will bubble up so be careful. Then add water mixture to cake batter. Mix well. Batter will be thin.
Pour into prepared pans. bake for 25 to 30 minutes of until middle is set. Let the cakes cool in pan for 5 minutes. Then remove from pan and place on cooling rack. Cool completely before frosting.
Chocolate Frosting
makes enough for 2 round cakes or 1 9x13 cake
3/4 cup butter
3 TLB butter flavored shortening
1 1/4 cup of unsweetened cocoa
12 oz cream cheese
4 1/2 cups powdered sugar
2 teas vanilla
Melt shortening and butter. Whisk in cocoa and stir until smooth. Let mixture cool to touch. Add cream cheese and mix throughly. Add powdered sugar and vanilla.
Chocolate curls
1 large chocolate candy bar
Leave candy bar in warm place (80 to 85 F) until slightly softened, about 10 minutes. Using veggie peeler, shave chocolate in long strands along smooth side of chocolate. Place curls on cake immediately after frosting, so they will stick.
Salt and pepper pork chops both sides. Then shake rosemary over one side of pork chops. In large skillet melt butter over med-high heat. Add fresh garlic; stir. Place pork chops rosemary side down in skillet. Shake rosemary over the other side of pork chop. Cook 3 to 4 minutes on one side. Flip over pork chops and cook other side 3 to 4 minutes or until not pink inside.
*I like Pampered Chefs Rosemary Herb Seasoning Mix best, but you can use any rosemary mix.
* Try not to turn or disturb pork chops during the the 3 minute intervals. This helps with the browning.
Preheat oven 350 degrees. Line cookie sheet with parchment.
Combine flour, baking powder and salt in smal bowl: set aside. Place 1 cup chocolate chips large microwave safe bowl. Microwave on high for 1 minute: stir. Microwave 30 to 60 seconds more or until chips are melted: stir well.
Add butter to bow: stir until melted. Beat in brown sugar, eggs and vanilla until well blended. Beat in flour mixture until blended. Stir in coconut, toffee pieces and remaining chocolate chips.
Drop dough by 1/3 cupfuls onto prepared cookie sheets, spacing 3 inches apart. Flatten with rubber spatula into 3 1/2 inch circles. Bake 13 to 15 minutes or until edges are firm. Do not over bake. Cool cookies on cookie sheet 2 minutes: slide parchment and cookies onto countertop. Cool completely.
In a mixing bowl, use a small whisk to stir together egg whites, corn starch, and salt. Mix well, but do not beat into a froth. Place chicken pieces into bowl. Toss until chicken is covered with egg mixture. In a large frying pan, heat 1/2 cup olive oil on high heat, about 1 minute. Carefully add chicken pieces to oil, let pieces touch and over lap so you can flip as one piece. Be carful not to splatter oil.
Let cook until golden brown. Using large spatula, carefully flip the pieces over together. Gently break pieces apart from each other. Brown other side. Set aside.
