Heaven in a Crockpot

1 box Betty Crocker fudge brownie mix
1 stick butter, melted
4 eggs, beaten
1 pouch Betty Crocker chocolate chip cookie mix

Mix all ingredients together. Line or spray crockpot. Add mixture. Cook about 3 hours on low. Serve with vanilla ice cream.

Smoked Sausage Medley

2 large potatoes, cubed
2 zucchini, cut in chunks
2 yellow squash, cut in chunks
1 red or green pepper, diced
1/2 onion, chopped

2 T. olive oil

2 garlic cloves, minced

14.5 oz. can diced tomatoes, drained (I use Del Monte oregano, basil, garlic)

salt

pepper

Smoked sausage, sliced**

Place all the veggies and sausage on a cookie sheet and add oil, garlic, tomatoes, salt, and pepper. Bake at 375 for 1 hour. Serve with salad, if desired.

*other veggies may be substituted

**Can also use cubed chicken or turkey instead of smoked sausage

Ultimate Magic Cookie Bars

1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 can chocolate Eaglebrand milk
12 oz. pkg. chocolate chips, divided
1 1/3 c. coconut
1 c. chopped pecans, optional

Preheat oven to 350. Spray 9x13 pan. Combine crumbs and butter. Press into bottom of pan. Pour Eaglebrand over top. Add 1 1/2 c.  chocolate chips, coconut, & pecans. Press down firmly before baking for 25-30 minutes. Sprinkle remaining chocolate chips over top. Cool completely before slicing in bars.

Oatmeal Chocolate Chip Brownies

1 1.2 c. quick oats
1 1/2 c. milk chocolate chips
1 1/3 c. SR flour
2/3 c. brown sugar
1 stick butter, divided
1/2 (14 oz. can) chocolate Eaglebrand milk
1 egg
1 t. vanilla

Preheat oven to 350. Spray a 9x9 pan. Combine flour and oats. In a separate bowl, cream together 6 T. butter & sugar until lightened and fluffy. Beat in egg & vanilla. Slowly beat in oat mixture. Place chips. condensed milk, and 2 T. butter in microwave safe bowl and heat in 30 second intervals until melted and smooth. Spread 2/3 of batter in bottom of pan and pack it down. Top with melted chocolate and spread evenly. Spoon remaining batter over chocolate. Place in oven and bake 25-30 minutes until top is golden brown. Cool completely before cutting in squares.
*recipe may be doubled for 9x13

1st picture after baking, before cutting. 2nd picture is after cutting.

Caramel Chocolate Chip Brownies

2 sticks butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
2 1/2 c. SR flour
12 oz. bag semi-sweet chocolate chips
14 oz. can Eaglebrand milk
11 oz. bag Kraft caramel bits

Preheat oven to 350 degrees. Spray 9x13 pan. Beat butter with sugars until light & fluffy. Add eggs & vanilla. Mix well. Scrape sides of bowl with spatula. Turn the speed to low and add the flour. Beat to combine, then add chocolate chips. Press about half of the mixture into the bottom of sprayed pan. Place Eaglebrand milk & caramel bits in microwave safe bowl. Heat in 30 second intervals, stirring in between, until melted and smooth. Pour over bottom layer in pan. Drop remaining chocolate chip mixture over caramel filling in teaspoon-sized clumps. Bake 30 minutes until center is set. Allow to cool completely before slicing. Store in an airtight container at room temperature.
*These bars also freeze well. Once thawed, they taste as good as when they were freshly baked.

1st picture is right out of the oven. 2nd picture is after cutting (while still warm, cut with plastic knife to prevent tearing)

Bacon Chicken Potato Casserole

4 boneless, skinless chicken breasts*

8 potatoes, cut in wedges

Real Bacon pieces

1/3 c. oil

2 T. garlic powder

1 T. paprika, optional

1/4 t. cayenne pepper, optional

salt & pepper to taste

Preheat oven to 400. Spray a 9x13 dish. Place potatoes in dish and season with salt & pepper. Season both sides of chicken with salt and pepper. Whisk together garlic powder, paprika, and cayenne. Take each chicken breast and dredge in spice mixture. Heat 2-3 T. oil in skillet on medium high heat. Brown chicken on both sides. Place on top of potatoes. Whisk remaining oil and spice mixture until smooth. Drizzle over chicken. Top with bacon. Bake in oven 30-35 minutes, or until chicken is cooked through and potatoes are tender. Remove from oven and allow to set for 5 minutes before serving.

* or use 16 chicken tenders if you prefer.

Pumpkin Sorbet

4 overripe bananas, mashed
1 c. real pumpkin, not the pie filling
1/3 c. honey
1 1/2 t. pumpkin pie spice

Blend all ingredients together. Pour in a saran wrap lined loaf pan and set in freezer until firm. Serve with candied pecans if desired.

Banana Bread with Brown Butter Frosting

1 1/2 c, sugar
1 c. sour cream
1 stick butter, softened
2 eggs
4 overripe bananas, mashed
2 t. banana flavoring
2 c. SR flour
1/2 c. chopped pecans
Frosting:
1/2 c. butter
4 c. confectioners sugar
3 T. milk
1 1/2 t. banana flavoring

Preheat oven to 350 degrees. Spray a 15x10x1" pan. Beat sugar, sour cream, butter, and eggs together with electric mixer until creamy. Beat in bananas and flavoring. Add flour. Stir in pecans. Spread in sprayed pan. Bake about 27 minutes, until golden. Cool. Melt 1/2 c. butter until bubbling and brown (3-5 minutes). Remove from heat. Whisk confectioner's sugar, milk, and banana flavoring into butter until smooth. Spread over banana bars.

Caramel and Chocolate Pecan Bars

Crust:
2 c. SR flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
1 c. pecan halves
Caramel layer:
2/3 c. butter
1/2 c. firmly packed brown sugar
Chocolate layer:
1 c. chocolate chips

Heat oven to 350 degrees. Combine all crust ingredients, except pecans in large bowl. Beat at medium speed until mixture looks crumbly. Press into bottom of 9x13 baking pan. Place pecans on top. Combine caramel layer ingredients in pan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking for 1 minute. Pour over crust layer. Bake for 18-22 minutes or until entire caramel layer is bubbly. Do Not Overbake! Remove from oven and immediately sprinkle chocolate chips on top. Swirl melted chips over bars, Cool completely. Cut into bars. Store covered at room temperature.

Creamy Parmesan Pasta

2 1/2 c. uncooked penne or spiral pasta

2 T. butter

3 c. broccoli florets

1 c. whipping cream

1/4 c. butter

1 c. fresh Parmesan cheese, finely shredded

8 oz. Perdue cooked chicken strips

1/2 c. cooked & chopped bacon

1/2 t. garlic salt

Cook pasta according to directions. Drain. Keep warm. Melt 2 T. butter in skillet over medium heat until sizzling. Add broccoli. Cook, stirring occasionally until crispy tender (4-5 minutes). Place whipping cream and 1/4 c. butter in pan. cook over medium low heat until butter is melted. Stir in Parmesan cheese until melted and smooth. Remove from heat. Pour sauce over pasta. Add broccoli, chicken, garlic salt. Stir gently until mixed. Sprinkle with more Parmesan if desired.