A cousin to these gems.
2 C. quick or old-fashioned oats, uncooked
2 C. all-purpose flour
1-1/2 C. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 C. butter, softened
1 bag (12 oz.) semi-sweet chocolate chips
1 jar (17 oz.) Mrs. Richardson's Butterscotch Caramel Topping
Preheat oven to 350 degrees. Spray or grease 9x13-inch baking pan. Combine oats, flour, brown sugar, baking soda, and salt; mix well. Stir in butter until mixture is crumbly. Reserve 1 cup mixture; press remaining onto bottom of prepared pan. Bake 10-12 minutes or until light brown in color. Sprinkle with chocolate chips. Drizzle caramel topping to within 1/2 inch of edges. Sprinkle with remaining crumb mixture. Bake 20-25 minutes or until golden brown. Cool completely; cut into bars.
Notes: The recipe originally called for 1-1/2 C. butter. I don't like butter very much, so I reduced the amount by 1/2 C. and I thought it tasted better. I recommend NOT substituting another brand for the Mrs. Richardson's Butterscotch Caramel topping called for in the recipe. I attempted this and it was disastrous. The other brand I used was VERY sweet, had a more runny consistency, and just didn't have the same buttery goodness that Mrs. Richardson's has. The other brand didn't make the bars inedible, just not as good. I also used exam gloves to mix spread the crust in the pan. The mixture didn't stick to my fingers and cleanup was so easy!
Boston Cream Pie
From kraftfoods.com. Super easy.
1 round yellow cake layer (8 or 9 inch)
1 C. cold milk
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1-1/2 C. thawed Cool Whip
1 square unsweetened chocolate
1 Tbsp. butter
3/4 C. powdered sugar
2 Tbsp. cold milk
Cut cake into two layers with serrated knife. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in Cool Whip. Let stand for 5 minutes.
Stack cake layers on serving plate, spreading pudding mixture between layers.
Microwave chocolate and butter on HIGH for 1 minute. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate for 1 hour. Refrigerate leftovers.
Note: Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
Variation: I hated having the extra layer of cake. I modified the recipe to use cupcakes. Just make cupcakes instead of round cake layers. When the cupcakes are cool, cut them in half. Spread pudding mixture on the bottom layers of the cupcakes. Replace tops and spread chocolate over the tops. Refrigerate. Yum!
1 round yellow cake layer (8 or 9 inch)
1 C. cold milk
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1-1/2 C. thawed Cool Whip
1 square unsweetened chocolate
1 Tbsp. butter
3/4 C. powdered sugar
2 Tbsp. cold milk
Cut cake into two layers with serrated knife. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in Cool Whip. Let stand for 5 minutes.
Stack cake layers on serving plate, spreading pudding mixture between layers.
Microwave chocolate and butter on HIGH for 1 minute. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate for 1 hour. Refrigerate leftovers.
Note: Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
Variation: I hated having the extra layer of cake. I modified the recipe to use cupcakes. Just make cupcakes instead of round cake layers. When the cupcakes are cool, cut them in half. Spread pudding mixture on the bottom layers of the cupcakes. Replace tops and spread chocolate over the tops. Refrigerate. Yum!
Chicken and Rice Casserole
This is another recipe from Natalie's blog, but was originally from Food Network's website (minus the onions that Natalie hates and the pimentos that I hate).
1 13-oz. can chicken
2 cans french-style green beans, drained
1 (8-oz.) can water chestnuts, drained and chopped
1 (10-3/4 oz.) can condensed cream of celery soup
1 C. mayonnaise
1 (6-oz.) box long-grain wild rice, cooked according to package instruction
1 C. grated sharp cheddar cheese
pinch salt
Preheat oven to 350 degrees. Mix all ingredients in bowl until thoroughly combined. Pour into greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand a few minutes before serving.
1 13-oz. can chicken
2 cans french-style green beans, drained
1 (8-oz.) can water chestnuts, drained and chopped
1 (10-3/4 oz.) can condensed cream of celery soup
1 C. mayonnaise
1 (6-oz.) box long-grain wild rice, cooked according to package instruction
1 C. grated sharp cheddar cheese
pinch salt
Preheat oven to 350 degrees. Mix all ingredients in bowl until thoroughly combined. Pour into greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand a few minutes before serving.
Beef Stroganoff
This is a recipe I learned from my mother. It has never been written down, so there are not exact measurements.
1 lb. ground beef
1 can cream of mushroom soup
sour cream (about 1 C.)
1 small can sliced mushrooms, drained
salt
pepper
egg noodles, cooked according to package directions
In large skillet, brown ground beef. Drain. Stir in soup and sour cream. Salt and pepper to taste. Stir in mushrooms. Heat through. Serve over egg noodles.
1 lb. ground beef
1 can cream of mushroom soup
sour cream (about 1 C.)
1 small can sliced mushrooms, drained
salt
pepper
egg noodles, cooked according to package directions
In large skillet, brown ground beef. Drain. Stir in soup and sour cream. Salt and pepper to taste. Stir in mushrooms. Heat through. Serve over egg noodles.
Chicken Crescents
I remember this recipe from an activity when I was in YW. We were assigned grandparents for whom we performed secret acts of kindness. At the end of about a month, we had a dinner with our grandparents. This was served then. My friend Natalie has a version of this recipe on her blog, too.
1 13-oz. can chicken
6 oz. onion & chive cream cheese, softened
1/4 C. margarine, softened
dash pepper
1 or 2 cans crescent rolls
1 can cream of chicken soup
1 C. sour cream
Mix chicken, cream cheese, and margarine together. Season with pepper. Unroll 1-2 cans crescent rolls. Spoon some of chicken mixture on each crescent. Roll up and pinch rolls shut. Bake at 350 degrees for 20 minutes. Meanwhile, make gravy by combining soup and sour cream in a small saucepan. Heat through. Spoon over top of crescents.
Notes: If desired, before baking dip crescents in melted margarine and either Ritz crumbs or bread crumbs. You may substitute cooked and diced chicken for the canned chicken.
1 13-oz. can chicken
6 oz. onion & chive cream cheese, softened
1/4 C. margarine, softened
dash pepper
1 or 2 cans crescent rolls
1 can cream of chicken soup
1 C. sour cream
Mix chicken, cream cheese, and margarine together. Season with pepper. Unroll 1-2 cans crescent rolls. Spoon some of chicken mixture on each crescent. Roll up and pinch rolls shut. Bake at 350 degrees for 20 minutes. Meanwhile, make gravy by combining soup and sour cream in a small saucepan. Heat through. Spoon over top of crescents.
Notes: If desired, before baking dip crescents in melted margarine and either Ritz crumbs or bread crumbs. You may substitute cooked and diced chicken for the canned chicken.
Zesty Breadsticks
My friend Susan gave me this recipe but it is also included in our family's cookbook.
24 Rhodes rolls, thawed according to package instructions
1/2 C. butter, melted
Salad Supreme
Grated Parmesan Cheese
Stretch rolls into breadsticks. Dip in butter. Place on baking sheet coated with non-stick cooking spray. Sprinkle with Salad Supreme and parmesan cheese. Cover with plastic wrap and let rise until doubled in size. Bake at 350 degrees for 20 minutes.
Variation: Melt butter in a 9x13 pan. Roll dough in butter and follow instructions as noted above.
24 Rhodes rolls, thawed according to package instructions
1/2 C. butter, melted
Salad Supreme
Grated Parmesan Cheese
Stretch rolls into breadsticks. Dip in butter. Place on baking sheet coated with non-stick cooking spray. Sprinkle with Salad Supreme and parmesan cheese. Cover with plastic wrap and let rise until doubled in size. Bake at 350 degrees for 20 minutes.
Variation: Melt butter in a 9x13 pan. Roll dough in butter and follow instructions as noted above.
Apple Dumplings
This recipe is from the website: The Pioneer Woman Cooks. Several blogs I read had links to this website so I decided to check it out. It is one of my favorite sites now. The author posts recipes that have step-by-step picture instructions. Plus the recipes use ingredients I generally already have in the pantry. I've made a few of the recipes from the website, but this one is by far my favorite.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1-1/2 C. sugar
1 tsp. vanilla
cinnamon
1 12-oz. can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauce from the pan over the top.
Note: I use Pillsbury Big & Buttery Crescent Rolls.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1-1/2 C. sugar
1 tsp. vanilla
cinnamon
1 12-oz. can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauce from the pan over the top.
Note: I use Pillsbury Big & Buttery Crescent Rolls.