Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Two Vegetarian Picnic Sandwiches | Saying Goodbye to a Friend

Tuesday, June 14, 2011

My very good friend M is moving to the other side of the country. We met training for the 3 day. She's one of those people who totally 'gets' me and we hit it off right away. We have so much in common, we can talk for hours and we have the same taste in shoes. I'm so sad she's leaving. The little kid in me is stomping her foot and saying, “it’s not fair!” over and over again. 

A few weeks ago, I decided I wanted to do something special for her and invited her on a beach picnic. I wanted to take food that would travel well, be easy to serve and would be budget friendly. To me, there’s only one perfect picnic food that meets all those requirements: Cheese!

I love, love, love cheese. Especially now that I have braces. No matter how uncomfortable I am, I can always eat cheese! I put together a great menu centered around cheese and crackers. If you plan to take cheese on a picnic, look for hard cheeses like an aged gouda, cheddar or parmigiano reggiano.

For dessert, I took fresh berries and some frozen whipped topping. I also made parfaits with chocolate pudding, whipped topping and crumbled chocolate chip cookies. They were divine!

M and I didn’t have the whole day to spend at the beach so I kept our meal light. But, if we’d had more time I would have made sandwiches. She’s a vegetarian and I would have needed something both of us could eat. Here are two easy sandwich recipes (with cheese!) that you don’t have to be vegetarian to enjoy that work well for picnics.

Apple Cheddar Panini

Whole grain bread
Low fat honey mustard
2 thinly sliced apples
Thinly sliced cheddar

Lightly and evenly spread honey mustard over bread. Layer apple and cheese slices. Lightly coat a panini press with cooking spray (I’d use my George Forman or cast iron skillet). Grill each sandwich for 3-5 minutes. Allow to cool slightly before packing.

Black Bean and Lettuce Cheese Wraps

1 15 oz can black beans
¼ c chopped chives or onions
½ c cooked brown rice
⅓ c Italian salad dressing
½ c crumbled Feta cheese
Boston lettuce leaves, washed and dried

Set beans and chives in separate small bowls. Combine rice, dressing and cheese in a third bowl. Lay the leaves flat and fill with rice mixture and then top with beans and chives. Or, combine the rice mix, beans and chives in one container and the lettuce in another so the wraps can be assembled onsite at your picnic.

The only silver lining about M leaving is that she's moving to Boston and I love that city! I'm sure I'll be able to come up with a reason to visit.

*While we were at the beach I made a short video to toast our friendship. It looks like I'm about to propose because M is trying not to cry! This is part of a series of sponsored posts for National Dairy Month and

Mexican Lasagne (or Burrito Casserole) | A Crockpot Win

Tuesday, May 24, 2011

Because of Tyler's hockey schedule, I have no choice but to dust off the crockpot and get organized with meal planning. We're out until odd hours and when we get back home everyone is starving, especially Tyler.

Last night I decided to try a recipe on Stephanie's A Year of Slow Cooking. I like Mexican food and I was able to do this almost entirely with things I had on hand. I modified Stephanie's recipe because I wanted it to be even more of a one pot meal. I also cut the recipe about in half. We're not that good with leftovers and so many crockpot recipes make huge portions. Phil re-named my version Mexican Lasagna. Below is Stephanie's recipe with my notations after.

1 small onion, peeled and diced
1 green bell pepper, seeded and chopped
2 (14.5-ounce) cans diced tomatoes, undrained
1 (4-ounce) can roasted green chiles, undrained
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
8 flour or brown rice tortillas (brown rice tortillas are GF; read packing carefully)
4 cups cooked pinto beans (three 15-ounce cans, drained)
4 cups shredded Mexican blend cheese

Optional garnishes: sour cream, sliced avocado, etc.

Use a 4-quart slow cooker. If you only have a large one, that's okay--but reduce cooking time a few hours.

In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices.

Put a layer of tortillas into the bottom of your cooker---you may need to tear them a bit to get good coverage. Add a scoop of the onion/tomato mixture and layer on a healthy spoonful of beans and then a layer of cheese. Repeat layers until you've run out of ingredients. Top with a healthy dose of cheese.

Cover and cook on low for 6 to 7 hours (if using a 6-quart, do 3 to 4 hours on low, then let it click over to warm--there's nothing really to cook--you're just heating thoroughly and getting the cheese to get that yummy crust).

My Changes
I did not use an onion, pepper or green chilies. I only used one can of tomatoes (because all of us don't care for whole tomato). They were Mexican style with onions and chiles, the store brand equivalent of Rotel. 

I used two 15 ounce cans of beans and partially drained one (to make up for the missing liquid from the second can of tomatoes). I only used 4 tortillas. My crockpot is just the size for Mission's medium soft taco size tortillas. The tortillas were just barely too big. I did use a lot of cheese, but maybe only three cups of shredded taco seasoned cheese. 

Now for my biggest changes: I bought one 6 ounce package of Tyson grilled chicken strips and two packages of Lipton Fiesta Sides Taco Rice. I made both packets according to directions but cut the water to 3 cups. I diced the chicken into pretty small pieces.

I layered the ingredients: tomato, rice, beans, chicken, cheese. The top was tortilla to keep the moisture in. Since the rice and chicken were already cooked, I only had this in the crockpot on low for an hour just to warm it through. I didn't use all the prepared rice in my dish. There's about 1 1/2 cups leftover. I still think I'd make two packages; using only one would make the meal skimpy unless I doubled the chicken.

Please excuse my lack of food photography skills
The results: we loved it. I cut it into four really good sized triangles and served everyone a wedge. Tyler could barely finish. This is very filling! The only change I'll make when I prepare this again is to add some salt. The brand of tomatoes I used made the dish sweeter than I like Mexican food to be.

If you're in need of crockpot inspiration, definitely take a look at Stephanie's site. I've had good luck with her recipes. Which food site do you have good luck with?

Redbook, Food Network: Cheap Magazine Subscriptions

Sunday, January 9, 2011

Good deal alert: Amazon has a few good offers on magazine subscriptions. Right now it's only $5 for a 2 year subscription to Redbook and 1 year of Food Network Magazine for $10 with an instant $5 credit at checkout. There are a few other titles that also offer the $5 credit.

I like Food Newtwork Magazine but still prefer Taste of Home and Rachel Ray. Taste of Home is a Best Deal Magazines - Deal of the Day Offer for $4.69 for one year.

When my Gramma was here we made chicken noodle soup and ranch mac and cheese from Taste of Home and both turned out really well. I've never thought to add ranch to mac and cheese. Tyler loved it.

* 4 cups water
* 1 can (14-1/2 ounces) chicken broth
* 1-1/2 cups cubed cooked chicken breast
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 3/4 cup sliced celery
* 3/4 cup sliced fresh carrots
* 1 small onion, chopped
* 1-1/2 teaspoons dried parsley flakes
* 1 teaspoon reduced-sodium chicken bouillon granules
* 1/4 teaspoon pepper
* 3 cups uncooked egg noodles

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.

* 1 package (16 ounces) elbow macaroni
* 1 cup 2% milk
* 1/4 cup butter, cubed
* 1 envelope ranch salad dressing mix
* 1 teaspoon garlic salt
* 1 teaspoon garlic pepper blend
* 1 teaspoon lemon-pepper seasoning
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1 cup (4 ounces) shredded Colby cheese
* 1 cup (8 ounces) sour cream
* 1/2 cup crushed saltines (I left this out*)
* 1/3 cup grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.

*We tried breadcrumbs so the mac and cheese would have a browned crust. I mixed crumbs, butter and Parmesan and sprinkled it over the top. I baked it for awhile but it didn't brown. I'm not sure what I did wrong but it still tasted really good.

(affiliate links used)

Corn Chowder Recipe from Storytellers Cafe at Disneyland

Monday, January 3, 2011

We went to Disneyland in the beginning of December for a holiday preview. We met up with Deb and her family and the little ones ran around like kids on a sugar high. They decorated cookies, got their faces painted and danced to a DJ. It was so cute. 

We also got to eat some really good food. We had a buffet dinner featuring some of the chefs from restaurants around the park. My favorite was the corn chowder. I haven't tried the recipe yet but it looks pretty simple so I thought I'd share it with you.

If I didn't have time to roast the corn (or if it wasn't in season) I'd use either the frozen fire roasted kernels or sweet kernels from Trader Joe's. This is definitely not a healthy recipe which is probably why I liked it so much! Enjoy!

Charred Nebraska Corn Chowder from Storytellers Cafe at Disney's Grand Californian (serves 4-6)

4 ears of fresh shucked corn
4 slices of bacon, divided
1 TBS diced onion
1 tsp chopped garlic
1 Yukon Gold potato, peeled and diced
4 C chicken stock
6 TBS butter
6 TBS all-purpose flour
2 C heavy cream
1 C pulled chicken meat
2 tsp cilantro (optional garnish)
Salt, pepper and hot sauce to taste

*Preheat oven to 350

*To roast the corn, put whole ears in their husk into preheated oven for 25 minutes. Cool then shuck and remove the kernels. Set aside.

*Dice 2 slices of bacon and saute. Drain all but 1 TBS of of the fat. Add onion and garlic and sautee until transparent. Add corn, potato and stock. Bring to a simmer.

*Meanwhile, in another pan, melt butter over medium heat. Add flour, whisking until smooth. Cook 3-4 minutes until mix loosens slightly. Cool.

*Add cooled butter/flour mixture to the simmering broth, mixing well with a whisk. Stir often to keep it from sticking to the bottom of the pan. Simmer 30-40 minutes. 

*Add cream and chicken and simmer another 10 minutes. 

*Meanwhile, cook the other 2 bacon slices until crisp. Drain, dice and set aside. 

*Add to chowder salt, pepper and hot sauce to taste. Serve and garnish with bacon and cilantro.

I copied this recipe into Google Docs for you to print:

Disclosure: Disney provided tickets to the park, dinner and the entertainment for the kids. This is not a sponsored post. You all know how I love my corn chowder! I get so many people visiting my blog looking for the recipe to the Chili's corn soup. I hope this one will be a good substitute. It's fantastic!

Baking with PURE DARK Chocolate {+Giveaway}

Tuesday, December 28, 2010

*Closed - Congratulations Amber!*

I don't consider myself a great cook but I'm an awesome baker (toot toot!) Right before the holidays, I got an offer I couldn't refuse. Would I like to review a few items from PURE DARK's line of artisanal chocolates that can be used for baking? Why, yes. Yes I would!

The chocolates arrived in the mail and the smell when I opened the box was divine. PURE DARK's motto is "chocolates harvested from nature" and from the taste I could see why. PURE DARK is hand made. They offer exotic flavors like  cardamom allspice, chocolate dipped fruits and barks with fruits and nuts.

PURE DARK varies the intensity of their chocolates with three different levels of cocoa; Striking (60% cocoa), Serious (70%) and Stunning (80%). I really liked that the chocolates weren't grainy the way some dark chocolates can be. Every piece I tried was smooth.

The slabs and rounds are perfect for baking. Right now I'm obsessed with salted caramel. I think I drooled a little over this recipe that came with my chocolate samples. The recipe uses PURE DARK slabs, caramelized cocoa nibs and sea salt rounds.

(also posted in Google Docs for easy printing, click link above)

½ cup granulated sugar
3 Tbsp. of water
½ cup heavy cream
¼ tsp. sea salt
tsp. pure vanilla extract

In a heavy bottom sauce pan combine water and sugar and bring to a simmer over medium-high heat.
Stir mixture until sugar is completely dissolved.

Increase heat and allow liquid to boil until it becomes a caramel brown. Do not stir to prevent liquid from crystallizing. If crystals form on sides of pan, dip a pastry brush in water and brush down the sides.

When liquid is caramel brown, remove from heat and pour in heavy cream. The caramel will bubble and may seize up.

Return to medium heat and allow caramel to re-melt.

Add vanilla and sea salt.

Remove from heat, transfer to a small metal mixing bowl and cool.

*Caramel can be stored, covered and refrigerated for 5 days.

1 cup plus 2 Tbsp. unsalted butter
2 1/4 cup granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1 cup plus 2 Tbsp. all-purpose flour
¾ cup premium quality cocoa powder
½ tsp. sea salt
½ cup PURE DARK™ Caramelized Cocoa Nibs
1/3 cup PURE DARK™ sea salt rounds broken in small pieces
2 Tbsp. PURE DARK™ Slab grated or shaved
Non-stick cooking spray

Heat oven to 350 degrees. Spray an 8x8 cake pan with non-stick cooking spray.

In a medium mixing bowl, combine flour, cocoa powder and sea salt, set aside.

In a large mixing bowl, cream butter and sugar till smooth.

Add eggs and vanilla extract.

Slowly incorporate dry ingredients, mixing until smooth.

Add PURE DARK™ Caramelized Nibs and PURE DARK™ Sea Salt Rounds. Mix until evenly distributed in batter.

Spread batter in pan and bake for 45 minutes or until inserted toothpick comes out clean. Cool on wire rack.

Place individual brownies on small dessert plates and drizzle with Sea Salt Caramel. Serve with a scoop of your favorite vanilla bean ice cream or fresh whipped cream and top with shaved PURE DARK™ Slab.

Recipe created exclusively for PURE DARK™ by Chef Samara Salisbury

The recipe is a little time consuming but I bet it's insanely good! Now for the best part: I get to share PURE DARK with you! (Make sure to read all the way to the bottom)

Giveaway: One winner will receive a $20 gift card to shop PURE DARK!

To enter:

1. Visit PURE DARK, come back here and tell me what you'll buy with your certificate or what other recipe you'd like to try. This is required.

2. I MUST have a way to get in touch with you! I will have to delete comments with no contact info.

3. Comments will close on Tuesday, January 11th at 11:59pm CA time.

4. I will use to draw the winner and post the results/notify winners via email and Twitter.

5. For two bonus entries: (not required) Tweet, and/or blog about this contest and leave each of your links in a separate comment (three contest entry opportunities total). You will need a free Twitter account.

6. If the notified winner has not responded within 48 hours a new winner will be chosen.

7. You do not have to follow or subscribe to this blog as a method of entry (but you're more than welcome to!). Tweet as often as you like, but only one Tweet will count as an extra entry. Leave one comment for each entry. Here is the URL to this post:

8. The contest is open to US entrants only.

I invited friend and fellow blogger Nic of 2 Hot Bloggers and A Bottle of Wine to come over and taste test with me and show me how to pair chocolate and wine. I'm determined to find a wine I like and figured pairing it with chocolate was a good way to start! We vlogged our tasting session for San Diego MOMfia. She also posted a recipe and is hosting her own PURE DARK giveaway. You've got two chances to win!

PURE DARK chocolates are sold in specialty shops and through their online store. Thank you PURE DARK for the opportunity to try your fabulous chocolates and for providing the gift card for the giveaway!

Tastemaker 2010 Challenge Update- The Video is Up!

Tuesday, November 3, 2009

Editing is not my strong suit. Apparently, my new! laptop is more technology than I know how to use. But, my movie night themed You Tube video is finally up! In it, I give a few appetizer ideas and mention a few products.* I've linked to the recipes below.

After you watch the video, don't forget to rate it using the five star system. I got the two salmon recipes from Taste of Home's website. The mashed potato pizza is a replica of an appetizer I had when I was out with Deb.

I looked online for a recipe to make sure I was on the right track and the site I found had a good one. Nick from Macheesmo used homemade dough, but I went with Trader Joe's. After making the pizza, I wish I had rolled the dough out a lot thinner. The bread is supposed to be secondary to the mashed potatoes and a little crispy. Mine wasn't quite like that.

Taste of Home recipes
-Salmon Tarts
-Salmon Stuffed New Potatoes

-Mashed Potato Pizza

Thanks again to McCormick and Schmicks for the salmon and to Fleishman-Hillard!

*FTC disclaimer: The only items given to me for this video were the salmon, a video camera, a gift card for expenses, red carpet and director's clapboard. The rest I purchased or borrowed. The websites I've linked to didn't ask me to do so, nor do they know I did (until now).

Fourth of July Desserts from Taste of Home

Tuesday, June 30, 2009

I love cookbooks. I don't always cook, but I love to flip through cookbooks and drool over all the fabulous meals I could make. Hmm... Maybe I actually only like the idea of cookbooks and all the possibilities. 

easy dessert ideas fourth july

Anyway, I recently subscribed to Taste of Home magazine. Some of their desserts for 4th of July look divine. We're going to visit my mom for the weekend and go to a party at a high school friends' house. It's potluck and I want to take my famous beans and a dessert (to go along with the red, white, and blue jello shots).

I thought I'd share some of the easy dessert recipes I found in case you need ideas for something to take to your party this weekend. I think I'm going with the pretzel rods and the shortcake squares. How about you? What are your plans? Are you making anything special?

*I got my subscription from She Speaks. Neither they or Taste of Home asked me to write about this. And I hate that I have to qualify that to appease the masses. Being helpful shouldn't require a disclaimer.

Easy Weekend Recipe #4: Chicken and Rice Wraps

Thursday, November 20, 2008

My grocery budget has taken a serious beating. We've been eating a lot of chicken lately and I found a really good chicken cookbook on the clearance rack to add a little variety to my usual go to's (I actually bought two, perhaps for a future giveaway?). I forgot to pictures, I'm sorry! But the recipe turned out really well and we I had leftovers for days.

Easy Chicken and Rice Wraps

1 box of Rice A Roni Spanish rice
2 Tbs butter
1 cup of your favorite salsa
12 oz boneless, skinless chicken breasts cut into strips
1 cup black or kidney beans, rinsed and drained
1 cup corn
2 cups water
8 6-inch flour tortillas*

1. In a large skillet over medium heat, saute the rice mix with the butter until it is golden brown.

2. Slowly stir in the water, and seasoning packet. Add salsa and chicken. Bring to a boil.

3. Reduce heat to low. Cover and simmer for 15-20 minutes or until rice is tender and chicken is no longer pink.

4. Stir in beans and corn. Let stand, covered for 5 minutes then serve in warmed tortillas with your favorite garnishes.

I bought a large package of boneless, skinless chicken tenders and used some for this recipe and froze the rest. *These are supposed to be wraps but I didn't think Drama Kid could eat them that way without half ending up on the floor so I made them into burritos instead and wished I had purchased burrito size tortillas rather than soft taco sized.

Easy Weekend Recipe #3- Crockpot Breakfast

Friday, October 3, 2008

Dr. Oz recommends starting the day with steel cut oatmeal. Being a devout Ozzian, I went right out to get some. The half hour cooking time was a total turnoff so I forgot about it until I saw it pre-cooked in the freezer section at Trader Joe's. I like the Trader Joe's version but at $1.99 for two servings it was too pricey for me to continue buying.

Dr. Oz brought it up again on another Oprah episode and someone in the audience mentioned they use the crockpot to make it. Hallelujah! I set out to find a recipe and the slow cooker gods were looking out for me because
I found a great book on clearance and it had this recipe in it.

The first time I made it I forgot to take pictures which was actually a blessing because I got busy
clearing my reader doing other things and left it plugged in two hours too long. Ahem.

"Wake up to Health" Cereal

2 cups chopped, peeled apples

3 cups water

1 1/2 cups uncooked steel cut oatmeal

1/4 cup chopped almonds

1/2 teaspoon cinnamon

Combine all ingredients in the slow cooker on low for 8 hours.

I substituted one cup of the water with apple juice (steel cut oats are pretty bland) and this time I added a dash of brown sugar. The recipe makes a lot. I was getting kind of sick of oatmeal by the time it was gone! Enjoy. Have a good weekend!

(Please scroll to the bottom to donate free mammograms. Just one click!)

Easy Weekend Recipe #2 - Vegetarian

Friday, September 26, 2008

I sampled this at Trader Joe's and was surprised that I liked it. To me, it's not chili without meat. The recipe is so easy it's a good one for older kids to do by themselves.

Vegetarian Tamale Pie

2 cans Vegetarian chili (8 oz I think)

1/2 bag of frozen fire roasted corn

1 chub of polenta (found in the aisles not the dairy case)

Shredded Cheddar cheese

Mix the chili and corn in an 8 x 8 baking dish. Slice polenta and cover the chili. Top with the
cheese. Bake at 375 for 20-25 minutes or until the cheese browns slightly.

I wasn't going to tell Drama Dad it was vegetarian until I'd served it, but I did anyway. He really liked the flavor though he's not a huge fan of polenta. He suggested crushing tortilla chips on top instead which I might try. I also won't slice the polenta but mash it to form more of a crust. The slices were a little thick. Let me know if you try it.

Have a great weekend!

Easy Weekend Recipe: Poppin Fresh Barbecue Cups

Friday, September 12, 2008

I'm trying to an attempt to do more cooking in the kitchen than heating things up. Trader Joe's makes it so easy to be lazy! But, I do like to cook and now that I don't have the excuse of a job, I've been looking for recipes on other blogs.

I found these Poppin' Fresh Barbecups on Food Gawker (LOVE it!) then went to the host site Taste and Tell and promptly added Deborah to my reader.

Poppin' Fresh Barbecups
from Pillsbury Dough Magic

1 lb. ground beef
1/2 cup barbecue sauce

1/4 cup chopped onion (I used onion powder and onion salt on the beef while browning)

1-2 T brown sugar

1 can Pillsbury Golden Layers Refrigerated Buttermilk or Flaky Biscuits
Shredded cheddar cheese

Heat oven to 400°F. Grease 10 medium muffin cups. In large skillet, brown ground beef over medium heat until thoroughly cooked, stirring frequently. Drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.

Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.

Bake at 400°F. for 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.

This recipe was really easy. I mean really. I ended up with leftover meat which I meant to eat Sloppy Joe style and forgot. I think I could have made 3-5 more cups with it but would have needed an extra tube of dough which would have left me with extra biscuits.

Next time I'll buy 2 cans of biscuits and make the leftover dough and have the biscuits for breakfast.
I also might omit or reduce the brown sugar. They were a little on the sweet side. I'm sure it depends on the barbecue sauce you use. I used Sweet Baby Ray's and the taste wasn't nearly as tangy as we would have liked. We had a few leftover and they are definitely better reheated in the oven than microwave. I think this is going to become a staple in the recipe box. They were fast and filling.

With martial arts, my book club, the blogging group I joined and the holidays approaching (only 113 days, 11 and 46 minutes until Christmas!) I know we're going to keep getting busier. Let me know if you try it!

Works for Me Wednesday: 5 Ingredients or Less Caramel Layer Squares

Wednesday, July 2, 2008

I love this edition of WFMW and I'm looking forward to reading all the easy meal recipes. I've been making this dessert for years. It's quick and SOO good! I get raves every time I make it.

Evaporated milk (small can)
Chocolate chips
German Chocolate cake mix (pudding style)

Light caramels*
Chopped nuts (That's 6, but they're optional!)

Special tools
Double boiler**

Part A

1/3 c evaporated milk

1 14 oz. package of light caramels

Part B
1 box of German Chocolate cake mix
1/2 c melted butter

1/3 c evaporated milk

Part C
1/4 c chopped nuts
1 6 oz bag of chocolate chips

1. Combine the caramels and evaporated milk in a double boiler on low heat, stirring often until melted. Remove from heat.

2. Combine cake mix, butter, evaporated milk and nuts until just moistened and mix holds together.

3. Spread just over half the dough in a thin layer into a greased and floured 9 x 13 pan.

4. Bake at 350 for 6-8 minutes.

5. Pour melted caramel over dough. Sprinkle with half the chocolate chips.

6. Drop remaining dough in bite sized chunks over caramel and chips. Top with remaining chips.

7. Bake 16-18 additional minutes. Allow to cool for at least 30 minutes.

These are awesome warm and topped with ice cream! Enjoy! (I will try to update with a plated picture. They weren't cool enough to cut yet)

*It's getting harder to find bags of individually wrapped caramels. I used to buy the Kraft ones but haven't seen those for at least a year unless it's around Thanksgiving. This is the first time I've used Werther's. I only bought (2) 5.5 oz bags and wished I had more pieces.

**I have never used a microwave for melting the caramel, but I'm sure it can be done.

For more WFMW visit Shannon's place.

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