Recipes

My Chocolate Caramel Bars

1 pkg. yellow or white cake mix
1 cup white chocolate chips
1/3 cup oil
1/2 cup butter
2 eggs 32 vanilla caramels, unwrapped
1 (12 oz.) pkg. chocolate chips
1 (14 oz.) sweetened condensed milk

Heat oven to 350 degrees. Line a 13x9" pan with aluminum foil. Spray foil with non-stick cooking spray. In a large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chops and vanilla chips. Press half of mixture in bottom of greased pan. Bake for 10 minutes. Meanwhile, in medium saucepan, combine butter, caramels, and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mixture. Bake an additional 18-22 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around outer edges to loosen. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

*You can add other things besides chocolate chips. This recipe is also good with toffee bits or peanut butter chips. Might also try walnuts.

Cornbread

1 cup corn meal

1 cup all-purpose flour

1/4 cup sugar

1 Tbsp. baking powder

1 tsp. salt

1 cup milk

1/3 cup vegetable oil

1-2 eggs (depending on size)

Combine cornmeal, flour, sugar, baking powder, and salt. Combine milk, oil, and egg. Mix well. Pour into a greased 8" square baking pan. Bake in a 400 degree oven for 20-25 minutes. Serve warm.

Hamburger Stroganoff

1 pound hamburger

1 medium onion, chopped

1/4 cup butter

2 Tbsp. flour

1 tsp. salt

1 tsp (or more) garlic powder

1/4 tsp. pepper

1 can cream of chicken soup

1 cup sour cream

2-3 cups hot egg noodles

Cook hamburger and onion in butter. Stir in flour, salt, garlic powder, and pepper. Cook, stirring constantly, for about 5 minutes. Stir in soup; heat to boiling, stirring constantly; reduce heat. Simmer unconvered, for 10 minutes. Stir in sour cream; heat through. Serve over hot noodles.

*May need to thin with milk.

White Enchiladas

2 lbs. ground beef or turkey 1 pkg. taco seasoning

1 medium diced onion 1 - 6 oz. jar taco sauce

1 small can (4 oz.) green chilies

Sauce:

2 cans cream of mushroom soup 1 can water

1 small can (4 oz.) green chilies 1 - 12 oz. container sour cream

2-4 Tbsp. diced onions

Brown meat, add onions and chilies. Salt and pepper if desired. Add taco sauce and seasoning. Roll up in 16 tortillas and put in two 8x10" baking dishes. Boil sauce ingredients together and simmer. Pour sauce over tortillas with 1-2 cups shredded cheese sprinkled over top and bake 15-30 minutes at 350 degrees.

Aunt Gail's Peek-A-Beans

1/2 lb. bacon, cut into pieces 1 Tbsp. vinegar

1 lb. ground beef 1 - 16 oz. can pork and beans

1 medium onion, chopped 1 - 16 oz. can kidney beans

1 cup ketchup 1 - 16 oz. can black beans

1/2 cup brown sugar

Brown bacon. Add ground beef and onion. Drain. Add remaining ingredients, minus juice from kidney and black beans. DO NOT throw juice away. Add enough of the reserved juice to keep mixture from sticking to the pan. Heat to boiling. Cover, let simmer 20-30 minutes. Add liquid as needed.

Giant Ginger Cookies

Better Homes and Gardens New Cookbook

Prep: 20 minutes Bake: 11 minutes Oven: 350 Makes: about 24 cookies

3 ½ cups all purpose flour 4 tsp. ground ginger

2 tsp. baking soda 1 ½ tsp. ground cinnamon

1 tsp. ground cloves ¼ tsp. salt

1 ½ cups shortening 2 cups sugar

2 eggs ½ cup molasses

¾ cup sugar

In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape dough into 2" balls using a ¼ cup measure or scoop. Roll balls in the ¾ cup sugar. Place 2 ½" apart on an ungreased cookie sheet.

Bake in a 350 oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not over bake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.