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CHOCOLATE & CARAMEL OATMEAL BARS
Transform yellow cake mix into irresistible bars brimming with crunchy nuts and oats as well as creamy chocolate and caramel
1 package yellow cake mix
3/4 cup butter or margarine, softened
2 cups quick-cooking oats
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 jar (12.25 ounces) caramel topping (1 cup)
1 tablespoon all-purpose flour
Heat oven to 350°. Line bottom and sides of rectangular pan, 13x9x2 inches, with aluminum foil. Spray foil with cooking spray.
Beat cake mix, butter and egg in large bowl with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 1/2 cups oat mixture. Press remaining oat mixture in bottom of pan. Bake 14 to 18 minutes or until light golden brown.
Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips and walnuts. Sprinkle reserved oat mixture over top.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.
Be sure to check your oats to see if they are the quick-cooking kind. Don't use instant oatmeal, which will become mushy when it's baked in dough. It’s best to bake bars in the exact pan size called for in a recipe. Bars baked in a pan that is too large will overbake and be hard. Those baked in a pan that’s too small can be doughy in the center and hard on the edges
Not a nut lover? Go ahead and leave them out. The bars will be just as gooey and delicious.
PECAN PIE BROWNIES
The best brownies I've ever made or eaten! Moist, chewy, decadent; a very special desert treat. Cut them in smaller squares than your usual brownies as they are so rich.
1/2 cup butter or margarine
1/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup corn syrup
1 teaspoon vanilla
3 cups coarsely chopped pecans
1 box Betty Crocker's Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
2 tablespoons water
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.
In 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Spoon pecan topping evenly over batter.
Bake 35 to 38 minutes or until center is set. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. If desired, garnish each brownie with a pecan half.
Four ingredients are all you need for these delicious bars.
1 package butter pecan cake mix
1/2 cup butter or margarine, softened
1 jar (12.5 oz) caramel topping
Heat oven to 350°F. In large bowl, stir together cake mix, butter and egg, using fork. Press half of the mixture in bottom of ungreased 13x9-inch pan; reserve remaining cake mixture. Bake 10 minutes.
Pour caramel topping over baked layer. Sprinkle with remaining cake mixture.
Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store covered.
FRUIT & NUT SQUARES
Cranberries, apricots and nuts mix up into a rich and delicious favorite holiday bar.
2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 can (about 9 oz) salted mixed nuts (1 1/2 cups)
1 cup quartered dried apricots
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut
2 tablespoons all-purpose flour
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows
Recipes from Betty Crocker.