• 32 individually wrapped caramels, unwrapped

   

• 5 tablespoons heavy cream

   

• 1 cup all-purpose flour

   

• 1 cup rolled oats

   

• 3/4 cup brown sugar

   

• 1/2 teaspoon baking soda

   

• 1/4 teaspoon salt

   

• 3/4 cup butter, melted

   

• 1/2 cup semisweet chocolate chips

   

• 1/2 cup chopped walnuts

   

DIRECTIONS

 

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.

    

2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.

    

3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.

    

4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

    

INGREDIENTS

• 1 quart fresh strawberries
• 1 1/4 cups cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons strong brewed coffee, room temperature, divided
• 2 cups whipped topping
• 1 (3 ounce) package ladyfingers, split
• 6 (1 ounce) squares bittersweet chocolate, grated

DIRECTIONS

1. Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

INGREDIENTS

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red wine
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

DIRECTIONS

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Sauté onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

INGREDIENTS

 

• 1 pound skinless, boneless chicken breast halves - cubed

   

• 1 cup sliced carrots

   

• 1 cup frozen green peas

   

• 1/2 cup sliced celery

   

• 1/3 cup butter

   

• 1/3 cup chopped onion

   

• 1/3 cup all-purpose flour

   

• 1/2 teaspoon salt

   

• 1/4 teaspoon black pepper

   

• 1/4 teaspoon celery seed

   

• 1 3/4 cups chicken broth

   

• 2/3 cup milk  

   

• 2 (9 inch) unbaked pie crusts

   

DIRECTIONS

 

1. Preheat oven to 425 degrees F (220 degrees C.)

    

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

    

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

   Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 

4. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

    

INGREDIENTS

2 tablespoons vegetable oil

2 onions, chopped

3 cloves garlic, minced  

1 pound ground beef  

3/4 pound beef sirloin, cubed

1 (14.5 ounce) can peeled and diced tomatoes with juice

1 (12 fluid ounce) can or bottle dark beer

1 cup strong brewed coffee

2 (6 ounce) cans tomato paste

1 (14 ounce) can beef broth

1/2 cup packed brown sugar

3 1/2 tablespoons chili powder

1 tablespoon cumin seeds

1 tablespoon unsweetened cocoa powder

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

1 teaspoon ground coriander

1 teaspoon salt

4 (15 ounce) cans kidney beans

4 fresh hot chile peppers, seeded and chopped

 DIRECTIONS

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth.

Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.

Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

INGREDIENTS

6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

DIRECTIONS

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

This is my Favorite one!!!!!!

INGREDIENTS

1 (10 inch) angel food cake

6 cups cold milk

1 (5.9 ounce) package instant chocolate pudding mix

1 (5 ounce) package instant vanilla pudding mix

2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed

DIRECTIONS

Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.

INGREDIENTS

1 (1 pound) loaf frozen bread dough, thawed

2 tablespoons butter or margarine, softened

8 ounces thinly sliced deli ham

1/2 cup shredded Swiss cheese

5 ounces thinly sliced deli chicken breast

DIRECTIONS

On a lightly floured surface, roll dough into a 10-in. x 8-in. rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Refrigerate leftovers.

·                                 3/4 cup all-purpose flour

·                                 2/3 cup whole-grain wheat flour

·                                 1 tsp baking soda

·                                 1 tsp ground cinnamon

·                                 1/2 tsp table salt

·                                 1 large egg(s)

·                                 2 medium egg white(s)

·                                 3/4 cup honey

·                                 1/4 cup vegetable oil

·                                 1 Tbsp fresh lemon juice

·                                 3 cup carrot(s), grated

·                                 3 oz light cream cheese, softened

·                                 3 Tbsp powdered sugar

·                                 1/2 tsp vanilla extract

·                                 Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.

·                                 In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.

·                                 Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.

·                                 Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.

1 cup cut fresh green beans

1 can (16 oz) kidney beans rinsed and drained

1-1/2 cups thinly sliced halved zucchini

1 medium green pepper, julienned

3 green onions, thinly sliced

3 tablespoons cider vinegar

2 tables spoons canola oil (I prefer olive oil)

¾ teaspoon sugar

¾ teaspoon seasoned salt (I normally leave this out)

¼ teaspoon black pepper

Place green beans in a small saucepan and cover with water.  Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender.  Drain and rinse in cold water.

In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions.  In a small bowl, whisk the vinegar, oil, sugar, salt and pepper.  Pour over bean mixture; toss to coat.  Chill until serving.