Caramel Brownies

Rich, gooey and moist are all words that could describe this recipe which comes from my co-worker Kim Kell. She recently whipped up a batch of these Caramel Brownies for a dessert exchange during the annual Eagle Christmas party. Marissa Williams was the lucky one to grab this dessert and says it was "the gift that kept on giving" – the pan of brownies was plentiful and yummy, and so rich that it lasted a while.

Ingredients:
16 oz. caramel sauce
1 pkg. German chocolate cake mix, divided
1 C. nuts, chopped
1/3 C. evaporated milk
1 C. chocolate chips
3/4 C. butter, melted


Grease a 9x13-inch baking dish and preheat oven to 350 degrees. Mix package of German chocolate cake mix with butter and evaporated milk. Fold in nuts. Pour just half of the mixture into dish and bake for 8-10 minutes. Remove from oven and pour caramel sauce over the cake, then sprinkle chocolate chips over. Pour remaining cake batter over the top. Return to oven and bake at 350 degrees for about 20 more minutes, checking for doneness.

Tip: Kim said that she had to bake hers for 40 minutes after adding the second layer of batter, so check for doneness with a toothpick in the top layer of cake toward the center. Cool and top with additional chocolate chips, if desired.

Mashed Potato Meal

Here’s something easy, cheesy and pleasy. Is pleasy a word? ... OK, maybe not, but it rhymes! It is a pleasant experience when everyone in the family loves what’s for dinner – especially when one youngster is somewhat picky. This is a homemade replica of a dish my husband enjoys from a popular restaurant which stars a colonel. It’s easy as pie, and perhaps even tastier!

Ingredients to make 6 servings:

8 potatoes, medium sized
1/2 tsp. salt
4 Tbsp. butter
1 jar (12 oz.) chicken gravy (such as Heinz HomeStyle)
1 1/2 C. frozen corn
Popcorn chicken, in frozen foods section
1 1/2 C. shredded cheddar cheese

Place scrubbed potatoes in large pot with just enough water to cover and 1/2 tsp salt. Bring to a boil and simmer with lid on for 15-20 mins., until fork tender. Pour off water and set potatoes aside to cool. Peel and mash, adding 4 Tbsp. butter and about a half cup of milk. Salt and pepper to taste.

While the potatoes are cooking, bake the popcorn chicken according to directions and cook the frozen corn. Warm the gravy.

Layer ingredients in six separate dishes: mashed potatoes, 2-3 Tbsp. gravy, 1/4 C. corn, 3/4 C. popcorn chicken and 1/4 C. cheese. If you prefer, microwave for 30 seconds to melt the cheese.

Serve immediately.

Angel’s tips: If you prefer all homemade, shredded or cubed chicken could be used, and homemade gravy. On the other hand, if you’re in a big rush, mashed potatoes from a box is an option. Reduce ingredient amounts to make fewer bowls, if needed.

Hot Cocoa

Jack Frost is nipping at our noses! We need something more than the crackling fire to warm us. Here's a grand way to warm up on the inside as well as the outside - Hot Cocoa! My co-worker Cheryl Hoefler of Prairie City shared this recipe, and it's just in time for the upcoming holidays and winter weather - the perfect thing to share with guests. Enjoy!

Ingredients:
2 C. powdered sugar
1 C. cocoa (Dutch-process preferred)
2 1/2 C. powdered milk
1 tsp. salt
2 tsp. cornstarch
Hot water

Directions:
Combine the dry ingredients in a mixing bowl and incorporate evenly. Heat water on the stove, 4-6 cups depending on your crowd. Fill each mug half way with the mixture and pour hot water over. Stir to combine. Store the rest in an airtight container (should keep for about six months). For a richer flavor, mix with warm milk.