Knock you Naked Brownies!!!

Need I say more than the title says!?!? These are to die for!!! Make sure they really are cool before diggin in, it is worth the wait!


1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Make sure the first brownie layer is cool or the caramel will go through the brownie to the bottom of the pan. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting. I recommend smaller brownies because they are very rich!

Shredded Beef Taco Meat in the Crock Pot

This is so easy! And one of my favorite dinners. Even my mother in-law has asked me to make it on several occasions. That's how yummy it is!

~1 Chuck roast, size is up to you. I usually get about 3 pounds. (That gives me lots of leftovers...)
~Your favorite salsa, enough to cover the meat completely.
Brown your roast, put it in the crock pot and cover it with the salsa. I set it for the longest cook time. (The meat falls apart after that long, making shredding easier.) After it's done cooking shred the meat. (I usually just use my fingers.) I don't really know how else to do it. Suggestions?
Anyhow, that's it.
Of course you need the taco shells and all the other condiments you want... so enjoy. Oh and I store my leftovers with a little bit of the salsa it was cooked in. SO YUMMY!

Garlic Fries

I was watching Rachael Reay yesterday and had to make these! I improvised and created my own version though. I dedicate this to Celeste!! But, I have to tell you--they are so easy to make and very very yummy. And I even made my own fry sauce with bbq sauce instead of ketchup. Need I say it? Yum-O!

3-4 medium sized potatoes (I did 4 and it was too many for my family)
2 cloves garlic, smashed
1 1/2 tablespoons extra-virgin olive oil (EVOO)
Dried rosemary
Salt and freshly ground black pepper

Preheat the oven to 425ºF. Cut the potatoes in half lengthwise then cut each half into 4-5 long wedges depending on how big the potatoes are. Place the wedges and garlic on a cookie sheet, drizzle with EVOO and toss to coat. Season the potatoes with the rosemary, salt and pepper, and roast them for about 25 minutes, until potatoes are brown and tender. Flip the potatoes then continue to roast for about 10 minutes, or until cooked through.
Yields 4 servings

Snickers Bar Cookies

Denise, are these the cookies you mentioned? I haven't tried them yet, but I will soon!

1 c. softened margarine
1 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. soda
8-10 Snickers bars

Glaze:
1 c. powdered sugar
2 Tbsp. cocoa
1 Tbsp milk

Cut bars into 1/2 inch pieces. Pack dough around the piece to form a ball. Arrange on cookie sheet and bake at 350 for 10-12 minutes. Drizzle with glaze on cool cookies

Rolo Cookies

A friend brought these to me. Mmmmm.

Rolo Cookies
2 1/2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp vanilla
1 c. chopped nuts (opt.)
sugar (roll dough in)
48 Rolos

Beat sugars, butter, eggs and vanilla until fluffy. Combine flour, cocoa, and soda and add to mixture. Stir in 1/2 c. nuts. In separate bowl combine remaining nuts and sugar. Set aside. (It helps if you chill the dough for awhile)
Shape 1 tablespoon dough around Rolo, covering completely. Press into nuts and sugar. Place on cookie sheet and bake 7 to 10 minutes at 400. Let cool

Chicken Cacciatore Subs

This is a Rachael Ray recipe. As much as I like her, I'm not usually a big fan of her recipes. Well this one got 5 out of 5 stars and rave reviews, so I tried it. It looks like a lot of ingredients, but most of the stuff you should have on hand or can use alternates. It is delicious, but definitely makes more than 4 sandwiches. After making 4 subs, I used the leftovers to create a bolognese-style pasta dish by adding some spaghetti, some pasta water (the water you cooked the pasta in so it's starchy and a little salty) and another 14 oz can of crushed tomato. It was yummy and didn't even taste like the subs, so it really was like 2 meals in one!

4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper (I used McCormick Montreal Chicken Seasoning)
4 sub rolls, split
2 cloves garlic, cracked away from skins (I minced 3 large cloves- I love garlic)
1 teaspoon red crushed pepper flakes (WAY too much, I used about 1/2 teaspoon)
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley (Yummy, but you can skip this or used dried)
1/3 pound deli sliced provolone (We used 2 slices per sandwich, but Rach used only 1)

Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.

Heat broiler, lightly toast rolls on cookie sheet and remove.

Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.

Chocolate Chip Cookies

I'm going to throw this out here and stir up some (maybe lots) of controversy, or agreement. But, I have THE BEST chocolate chip cookie recipe there is. In fact, my neighbor tasted them once and has been addicted ever since. I can't make a batch without sending a mound over to him and his family. They're soft and oh so yummy. Very flavorful. So, don't even bother making any other kind besides these. They are the best!

Chocolate Chip Cookies
Mrs. Fields Chocolate Chip Cookies
(Jenner Porter)

CREAM ETERNALLY:
2 cubes margarine 2 cubes butter
2 c. brown sugar 1 ½ c. sugar
ADD:
3 eggs 2 tsp. vanilla
ADD SLOWLY:
5 ½ c. flour 1 ½ tsp. baking soda
1 ½ tsp. salt
FOLD IN:
2-4 c. chocolate chips 2 c. nuts (optional)

Bake at 350° for 8-12 minutes.

(I have used all margarine --no butter-- and they still turn out great!!!)

Hint: You can freeze the dough in balls, in an airtight container. When you want more cookies, just pull out as many as you’d like and bake at 300° for 18-20 minutes.

Peanut Butter Cookies

I just tried this yummy yummy recipe from Better Homes and Gardens, The Cookbook. They are super delicious and I can 't stop eating them. So if you have no self control, DO NOT MAKE THESE! (p.s. I added 1/2 cup semi sweet chocolate chips to the recipe when I made them.)

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar or 1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour

1. Beat butter and peanut butter with and electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough until easy to handle.
2. Preheat oven to 375*F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inched apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.

Per cookie: 87 cal., 5 g total fat (2 g sat. fat), 13 mg chol., 70 mg sodium, 10 g carbo., 0 g fiber, 2 g protein.
So you can see they are really good for you. THEY HAVE 2 GRAMS OF PROTEIN! Have fun! =)