Chocolate caramel brownies

INGREDIENTS
14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips

DIRECTIONS
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
Bake for 8 minutes.
Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.
Bake for an additional 20 minutes. Remove and let cool.

AWESOME!!

Biggest Loser Non-Fried Chicken

Serves 8
2 pounds chicken tenders
1 quart lowfat buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil

DIRECTIONS
1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
2. Drain and blot with paper towels to remove excess buttermilk.
3. Meanwhile, preheat oven to 325 degrees Farenheit.
4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
5. Increase oven heat to 450 degrees Farenheit.
6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
7. Dredge drained and blotted chicken tenders in seasoned starch.
8. Next, coat dredged tenders thoroughly with beaten egg whites.
9. Last, dip tenders in toasted panko to fully coat.
10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.
11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.

For Eight ServingsNutrient Analysis – per serving Calories: 270Fat calories: 40Total Fat: 4gSat Fat: 1gChol: 65mgSodium: 210mgTotal Carb: 27gFiber: 2gSugars: 4gProtein

Mayo chicken and noddles

3 cups egg noddles
2 chicken breast
2 cups chopped broccoli
1/2 c chicken broth
4 to 8 oz cream cheese
1/4 cup mayo
1 cup cheddar cheese
1 cup sour cream
salt and pepper

Cook noddles as directed adding broccoli at the end. (or pre cook brocolli and add with other ingredients) Drain and return to pan. Add all but cheese. Mix well. When blended add cheese and serve. I actually don't pay attention to how much cream cheese, mayo and sour cream I add, I just add it til it looks good! Not very helpful I know, sorry!

Quick jazzed up BBQ sauce

1/2 c italian dressing
1/4 c BBQ sauce
2 TBS Orange Marmalade

Just heat together on the stove. It just gives boring bottled BBQ sauce that extra little something.

Pesto bow-tie pasta

3 cups bow-tie pasta
2 tablespoons butter
1 pound chicken
1 can cream of chicken
1/2 cup pesto
1/2 cup milk.

Cook the pasta and the chicken. Bring soup, pesto and milk to a boil. Cover and leave on low heat for 5 minutes. Add cubed chicken and cooked pasta.

One of my favorites, but I never have it because Steve hates Pesto :(

Thai Ribbons

1 pound beef flank steak
1 tablespoon finely chopped ginger root
2 clove garlic, minced.
1 teaspoon sesame seed(can be toasted)
1/3 cup teriyaki sauce
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper

Soak 30 six-inch skewers. Combine teriyaki sauce, ginger, oil, garlic, and red peppers. Cut steak acroos grain into 1/4 inch slices; place slices in ziploc bag. pour marinade over steak, turning to coat. Marinate atleast 15 minutes. Pour off marinade. Thread each slice onto a bamboo skewer. Place ribbons on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 2 minutes on each side. Sprinkle with sesame seeds.

I love this recipe!!! It is from my cooking class cook book.

Recipes from "Campbell's Everyday Easy Meals"

Ok, so I lost my camera cord, but hopefully I will get some pictures up sometime when I find it! So I have had this book since we got married, and I cook from it a lot, so I've picked a few of our favorites to add on here! I will put the recipes as written and then add my notes to them

Country Skillet Supper
1-pound ground beef
1-chopped onion
1/8-teaspoon garlic powder/1 clove garlic minced
1-can Campbell's Condensed Golden Mushroom Soup
1-10oz can condensed beef broth
1-14oz can diced tomatoes
1-zucchini, sliced
1/2 teaspoon-dried thyme leaves, crushed
1 1/2 cups-uncooked pasta

1. In medium skillet over medium-high heat, cook beef, onion and garlic powder until beef is browed, drain off fat.
2.Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil. Stir in pasta. Reduce heat to low. Cook 15 minutes or until pastt is done, stiring often.

My changes: I add some italian seasoning, red pepper flakes,and whatever else I can find that seems like it will go. I also use stewed tomatoes instead of the diced. I put 2 zucchinis because that is our favorite part!


Garlic Mashed Potatoes and Beef Bake
(really it is just a garlicy shepherd's pie)

1 pound ground beef
1 can Campbell's Cream of Mushroom with Roasted Garlic
1 tbl Worcestershire sauce
1 (16lb) bag of frozen veggies (broccoli, cauliflower, carrots)
3 cups hot mashed potatoes

1. In medium skillet over mediumhigh heat, brown beef, drain fat.
2. In 2 qt. shallow baking dish mix beef, 1/2 the can of soup, worcestershire and veggies.
3.Stir remaining soup in potatoes. Spoon potato mixture over beef mixture. Bake at 400 for 20 minutes or until hot.

I usually add some cheese as well to the beef mixture.

Cornbread Chicken Pot Pie

1 can Campbell's Cream of Chicken Soup
1 can drained whole kernel corn
2 cupscubed cooked chicken or turkey
1 package corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded chddar cheese

1. Preheat oven to 400. In baking dish (8x8 or 9 inch pie pan) mix soup, corn and chicken.
2. Mix muffin mix, milk and egg. Pour over chicken mixture. Bake for 30 minute or until golden, sprinkle with cheese

I mix the cheese in with the chicken mixture. This is really good. You could probably add more to it, but I love the sweetness of it. They also have a chili version, where you add a 4 oz can of drained, chopped green chilis in with the chicken mixture.