Sunday, January 25, 2015

Bar #71: Salted Caramel Pretzel Bars

Well, these bars were a huge hit with my friends.  

A little salty, a little sweet and a whole lot of good.  


Shopping List
1 box yellow cake mix
1/2 cup vegetable oil
2 eggs
1 (14 oz) can of sweetened condensed milk
1 cup jarred caramel sauce
1 cup chocolate chips
20 to 25 pretzels (see pic below)
1/2 tablespoon Kosher or sea salt, divided

Preheat oven to 350 degrees.

Grease (I use Pam) a 9x13 baking dish.

In a large mixing bowl, combine your cake mix, vegetable oil and 2 eggs with an electric mixer.  Once smooth, pour half of your batter into prepared baking dish and spread out to form an even layer.

In a second bowl, combine your caramel sauce with your can of condensed milk.  Stir in your chocolate chips and 1/4 tablespoon of salt.  Mix this together with a spoon and then spread it out over your first layer in the baking dish.  Place your pretzel pieces down on top of this caramel layer (see pic below).

Take the other half of your cake batter and dot it around the top of the pretzel layer.  It won't spread all the way across, just drop big dots of batter all of the top.

Bake 30 to 35 minutes or until the bars are pretty much set in the center.  Remove bars from oven and cool about 30 minutes before slicing.  Sprinkle the remaining 1/4 tablespoon of salt down over cooled bars.

 I would not store these in the fridge... I think they taste better stored at room temp.

Salty, sweet and perfect!  Your kids will love these too :).

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Friday, January 23, 2015

Easy Cobblers & Crisps

If you know me at all, you know that I am a cobbler person. I love me some cobbler or a crisp...especially in the winter.  Over the years, I have made several different versions of these warm and yummy desserts, so today, I thought I would share my favorites.

Quick, simple and delicious.  Winter cobbler perfection.

I love this Rustic Cobbler because you can mix and match it any way you like it.  We have made it so many ways over the years: apple, peach, pear, cherry...whichever fruit you love, you make it that way.  Our favorite way?  Blackberry.

Hmmmmm...Apple Spice Cobbler.  Are there three better words?  I think not.

Since we love butterscotch so much, I took our peach cobbler and twisted it into a Butterscotch Peach Cobbler.  Such a unique and delicious combination!

 This little Lemon Berry Cobbler is one we make over and over again (all year long!).  This is so simple and perfect each and every time.

If you like apple and you like should try my Chocolate Apple Pecan Cobbler.  I know it sounds odd but trust me, it is the perfect marriage of flavors.

If you're looking for something sweet to make this weekend as you curl up on the couch and soak in winter, might I suggest a cobbler?

Happy Friday!

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Thursday, January 22, 2015

Pot Pie 2 Ways

A pot pie is my number one comfort food.  I love me a good pot pie for supper...especially on a cold winter night.  Today, I'm sharing with you my classic pot pie recipe and my Tex-Mex method mixed and matched two different ways.

On this cold night, take a few minutes to make a pot pie for your family too.  Simple, delicious, quick and perfect for supper.

Both recipes serve four adults.

Classic Chicken Pot Pie

Shopping List
1 tablespoon butter
1 pound chopped, cooked chicken (click here to see how I get my chicken)
2 cups frozen vegetable medley (mine had corn, carrots, peas and Lima beans in it)
1 can cream of chicken soup
1 cup milk
1 can biscuits (I used Grands)
Salt and Pepper (S&P)

Preheat the oven to 425 degrees.

Melt butter in an oven safe skillet over medium-high heat (see below if you don't have an oven safe skillet).  Add in your cooked chicken, frozen veggies, soup and milk with a generous amount of S&P.  Heat through about 5 minutes.

Top mixture with your biscuits and pop in the oven.  Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.

Remove from oven and serve.

The bottom of the biscuits will not brown up but stay soft.  Enjoy!

Tex-Mex Chicken Pot Pie

Shopping List
1 pound chopped, cooked chicken (click here to see my perfect chicken)
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
1 (10 oz) can Rotel tomatoes (do not drain)
1 (6 oz) can tomato paste
1 tablespoon chili powder
1 cup chicken stock
1 cup frozen corn
1 can biscuits (I used Grands)
Salt and Pepper (S&P)
1 cup shredded Cheddar Cheese

Preheat the oven to 425 degrees.

Lightly spray an 8x8 baking dish with cooking spray, set aside.

 In a large skillet, combine the cooked chicken, onion, bell pepper, jalapeno, Rotel, tomato paste, chili powder, stock and corn over medium-high heat.  Add in a pinch of salt and pepper and bring to simmer for about five minutes.

After simmering, pour the chicken mixture into your prepared baking dish.  Remove your biscuits from the can and lay them across the top of your chicken mixture in the baking dish.  Sprinkle a little cheese down over the tops of each biscuit.

 Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.  The underside of the biscuits will not brown up just the tops.

Remove from oven and serve.

No matter which way you make it, your family will love it!


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Wednesday, January 21, 2015

Cherry Berry Cobbler

I just cannot stop making this cobbler.  I made it the first time back in November and then have made it about four times since (including this past Sunday for Smith's birthday dinner).  We just love, love, love it!  It's simple to make and delicious every time.  I also think this would make a yummy Valentine's Day dessert.  After a special meal, you could enjoy this delicious cobbler with the one you love.


This recipe serves 6 to 8 adults.

Shopping List
1 (10 oz) package of frozen mixed berries (do not thaw)
1 (21 oz) can of cherry pie filling
1 yellow cake mix
1 stick butter, melted
Ice cream, optional

Preheat oven to 350 degrees.

Grease (I used Pam) a 9x13 baking dish.

Spread your  frozen berries across the bottom of your baking dish.  Next, spoon your pie filling on top of the frozen berries and then sprinkle over the box of dry cake mix.   Finally, drizzle the melted butter over everything.

Bake uncovered 55-60 minutes.  

Remove from oven and serve immediately (with a little ice cream if you so desire).

I'll make it once and then make it over and over again.


And to see all of my Valentine's Day treats, click here.

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