Clare’s Caramel Brownies (The Best!)

This is my grandma’s recipe. These brownies are crazy delicious and worth the trouble, but they are a bit of a pain. Here’s what you’ll need: one 14 oz pkg of caramels, 1 German chocolate cake mix, 1 cup evaporated milk, 1 cup mini marshmallows (optional), 1 cup chocolate chips, 1/2 cup melted butter, 1 cup chopped walnuts (optional).

Melt caramels and 1/2 cup evap. milk in small pan over low heat, stirring frequently.

Combine cake mix, butter, 1/2 c evap. milk and nuts (if using). Stir until mixture holds together.

Press one half of that dough into a greased 9×13 pan. Bake at 350 for 6 minutes. Remove from oven. Sprinkle the choc. chips and marshmallows (if using) on top. Pour the warm caramel sauce on top of this. Next add the remaining dough. This is the tricky part. Flatten the dough in pieces in your hands and lay flat on top. Bake for 15-17 minutes. Cool. Refrigerate when cool to set the caramel. Cut into squares and enjoy!

Old Fashion Sugar Cookie Recipe

This is my great grandma’s recipe. I like it because the cookies are soft, not rock hard like some. It’s a bit of an effort, but they are pretty tasty and fun to do with kiddos. Enjoy!

Mix the following:  1 1/2 c powdered sugar, 1 c butter, 1 tsp vanilla, 1/2 tsp almond extract, 1 egg             

Next add:  2 1/2 c flour, 1 tsp baking soda, 1 tsp cream of tartar

Refrigerate dough for 3 hours. Roll the dough and cut into shapes. Bake @ 375 for 7-8 minutes. Let cool. Frost with cream cheese frosting or flavor you prefer. Sprinkle and decorate however you like!

What’s for Dinner? Corn Salsa!

It’s Friday, bitches!  Do you know what’s for dinner tonight?  At our house, Friday nights mean one thing…Mexican Night!  I love cooking dinner on Fridays.  The kids don’t have to be hauled across town for lessons, we’re all home at a decent hour, and since it’s the start of the weekend we get to sleep in and be lazy in the morning.  Sweet bliss.  Adult beverages are free-flowing, the iPod is on shuffle (working its magic) and the mood around the house is happy and carefree.  How could it not be with the smells of spicy Mexican foods permeating the air!  On these nights the menu may vary slightly, but the one constant is Trader Joe’s Corn Chile Tomato-less Salsa.  Put this tasty treat in the frig for a few hours.  Add chopped avocado and top on anything from chips, to tacos, to quesadillas.  Try it on any Mexican dish or chicken.  It is unbelievably good.  My friend and neighbor introduced this to me.  I’ve since turned many friends on to it and they all agree, it’s muy bueno!  Enjoy!

Kid Friendly Salad

As I mentioned before, salad is not my favorite.  However, since I tried Uncle George’s salad dressing and liked it, I’ve come up with a salad to go along with it that even most picky kids will eat.  Your kids, not mine.  My kids won’t touch it, but they aren’t normal.  Here’s what you’ll need:  organic mixed baby greens (or whatever roughage you prefer), chopped walnuts, chopped apples, chopped carrots, chopped avocado and lots of croutons (the best part).  Drizzle a little of the dressing on top and you’ll have one tasty salad.  Pretty healthy too!  Enjoy.

Uncle George’s Salad Dressing…So Good!

I didn’t start eating salad until I was in my upper 30’s.  No joke.  I still don’t love it, but I can get through it if I make this scrumptious dressing to mask some of the flavors.  For this new-found tolerance, I have my friend’s uncle to thank.  He made it up and it is the only dressing I’ll eat.  Give it a try and see what you think.  Here’s what you’ll need:  1 tbsp red wine vinegar, 1 tbsp balsamic vinegar, 3 tbsps olive oil, 1 tsp honey, 1 tsp herbs de’provence, 2 drops tabasco, 2 drops worcestershire sauce.  That’s it.  Give it a good shake and it’s ready to go.  Tomorrow I’ll share my one and only signature salad that I pair with this dressing.  Are you on pins and needles?

Best Fudge Ever

I love chocolate but I’m not a huge fudge fan.  However, I do love the fudge my mom made every year at Christmas when I was growing up.  My brother and I used to sneak to the fridge and mow down on big chunks every chance we got.  Several years ago she quit making it because, “it’s pure fat and terrible for you!”  Well, duh, but once a year is OK, isn’t it?  So, I reminded myself that I’m a grown-up and decided to start making it for my family.  The recipe is the one on the back of the Marshmallow Cream jar.  It’s very simple and only takes about 30 minutes to make, start to finish.  Follow the recipe exactly and don’t bother with the nuts.  Just make sure you boil rapidly for the entire 4 minutes, otherwise it will be grainy instead of smooth.  I prefer to keep it refrigerated.  For some reason it’s way better cold.  Even my husband, who claims to not be a huge chocolate guy (although he always gobbles up everything chocolatey I make) likes this fudge.  So, give it a try.  It’s super delish!

Papa Don’s Mac & Cheese

This is a super yummy and easy mac-n-cheesey dish.  I make it often for company and everyone always wants the recipe.  Here’s what you’ll need:  2 1/2 cups tiny mac, 2 cans cream of chicken soup, 1 1/2 cups milk, 1 cube bouillon (or the healthier alternative–Better than Bouillon), about 12 ounces of shredded cheddar, parmesan, 1 tube crushed Ritz.  Cook the macaroni.  Heat soup, milk and bouillon all together, mix well.  Put half the macaroni in a large casserole dish.  Put half the cheddar on top.  Pour on half of the soup mix.  Stir a little.  Put half the crushed Ritz on that.  Repeat.  (Mac, cheddar, soup, Ritz)  I usually have a little of the soup mix left over.  Eye ball it.  You don’t want it too soupy.  Sprinkle some parmesan on the top.  Cover and bake at 350 for 30 minutes. *I use non-fat milk, Healthy Request soup and reduced fat cheddar.  If you’re a skinny bitch feel free to use full fat everything!

This recipe was originally made up by an old friend’s dad.  It has been slightly modified over the years.  I told her if I passed it on I’d always call it “Papa Don’s Mac & Cheese.”  So, if you like it and pass it on please do the same!  Enjoy!

Eggsellent Casserole

This is a super tasty and easy egg casserole recipe that I make on Christmas morning.  What you will need:  12 eggs beaten, ham diced or bacon cut up 1/2-1 cup, 16 ounces reduced fat cheddar, 7 slices of bread torn up.  Pre-heat the oven to 350.  Pour eggs into a 9×13 baking dish.  Bake eggs alone for 2-3 minutes.  In a separate bowl combine ham, bread and 3/4 of the cheese.  Mix well.  Dump onto the eggs.  Sprinkle the remaining cheese on top.  Cover with foil and bake for 15 min.  Uncover and bake until golden & bubbly.  I like to serve cinnamon rolls and fruit with this dish.  As my 3-year-old son would say, “Deeee-lish-us!”