Caramel Brownie Dessert

Caramel Brownie Dessert

1 pkg brownie mix

¼ cup water

½ cup veggie oil

2 eggs

1 cup milk choc chips

½ cup whipping cream

20 caramels

1 egg beaten

1 cup broken pecans

¾ cups whipping cream heavy

2 tbsp powdered sugar

Heat oven to 350 and grease bottom and sides of a springfoam pan with PAM. In a medium bowl stir brownie mix water oil and 2 eggs until; well blended. Stir in chocolate chips and spread in pan.

Bake at 50-60 minutes or until puffed in center with tooth pick inserted near center comes out clean. Cool completely about 1 hour.

Meanwhile in a 1 qaurt saucepan heat ½ cup whipping cream and the caramels over medium heat stirring frequently until caramels are melted. Stir small amount of the hot mixture into beaten egg then stir egg back into mixture in saucepan. Cook over medium heat 2-3 minutes stirring constantly until thick. Sir in pecans and spread over brownie. Refrigerate at least 3 hours or until chilled. Run metal spatula around the side of pan to loosed dessert remove from pan. Transfer base to serving plate. In chilled small bowl beat ¾ cup of whipping cream and the powdered sugar with mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert sprinkle lightly with cocoa. Cut into wedges to serve…store in fridge.

Buckeyes

Commonly known as Peanut Butter Balls. Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.

2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper

Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (parafin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.

Note: This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!

Chocolate Mint Cookies

Chocolate Mint Cookies

1 Box Devil’s Food Cake Mix (Duncan Hines works the best)

1 egg

1 stick of butter melted

2 tablespoons water

½ bag Andes Mints chips (I can only find these at Wal-Mart)

Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoon 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pan.

White Lightning or Wicked Delight

Wicked Delight…White Lightning.

1 Large Jar Dry Roasted Peanuts UNSALTED

1 box small pretzel sticks

1 small box Golden Graham Cereal

2 cups of pecans

12 squares of white chocolate almond bark

Melt White Chocolate in a double boiler or in microwave

Mix nuts, cereal and pretzel sticks. Pour chocolate on mixture.

Stir and coat well. Spread onto wax paper to cool….store in an air

Tight container….

Makes a lot.

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

1 10oz package frozen spinach, thawed and drained

2 cups cooked chicken, shredded

2 cups grated chedder cheese

1/3 cup chopped onion

1 Tbsp cornstarch

1/2 tsp salt

1/4 tsp pepper

1 Tbsp soy sauce

1 10oz can cream of mushroom

1 cup sour cream

1 41/2 oz jar of sliced mushrooms, drained

1/3 cup mayonnaise

6-8 lasagna noodles, I used the no boil noodles

1 cup grated parmesan cheese

1 cup chopped pecans

Preheat oven to 350 F. In a large bowl, combine spinach, chicken, chedder cheese, onion, cornstarch, salt, pepper, soy sauce, cream of mushroom soup, mushrooms and mayonnaise. Put a layer of noodles in a greased 9x13 pan. Be sure to overlap the noodles. Spread half of mixture over noodles. Place another layer noodles on top and cover with the remaining mixture. Sprinkle with parmesan cheese, then top with pecans. Bake for 1 hour.

Kid Friendly foods

Overwhelmed with Joy is hosting a kid friendly day today....so here are my picks

Cinnamon Toast....

Toast
Cinnamon and Sugar Mixture.....now I know this sounds simple...but I make my mixture up and leave it in a shaker and it is always ready to go.
Butter

layer bread with butter...sprinkle cinnamon mixture and toast in over on 400 for 10 minutes.


We also do lil smokies and big smokies

hot dogs for big and lil smokies for small
crescent rolls
cheese if desired

For the big ones roll cheese and big hot dog up in roll and bake.....for little ones cut crescents in half and roll up lil smokies....they are always a huge hit at the house....you bake according to crescent roll package...

Southern Peach Cobbler

INGREDIENTS

• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Grape Salad

For more great recipes go on over to see Overwhelmed with Joy it's the Salad Edition....I love salads.

GRAPE SALAD

1 block of cream cheese
1/2 bag of powder sugar ( or more if needed to get smoother texture )
1 capful of vanilla extract
3 tablespoons of cool whip

Beat all of the above ingredients together and spread over red seedless
grapes in the serving dish
Sprinkle brown sugar over the top of mixture and then sprinkle chopped
pecans
over the very top

The Pampered Chef Creamy One Pot Pasta

I had a Pampered Chef show not too long ago and I love their stuff....I'm posting the recipe we made that night...it was really good...enjoy!

The Pampered Chef Creamy One Pot Pasta

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.

Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high.

Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.

Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.

Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.

Serve immediately in Simple Additions Dots Large Round Bowl.

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings


Nutrients per serving: Light: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g


Cook's Tip: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil.