Monday, August 31, 2009


One of my best friend's moms used to make these when I was a kid.  They are divine.  I could appreciate them even ate age 8.  When we would spend the night at her house, we would wake up early to sneak some for breakfast.  They are totally worth every bite! I still remember my excitement when I discovered my mom could make them, too.  They are a great reason for company (because otherwise you will eat them ALL yourself- you've been warned...)  Enjoy!!

1 box German chocolate cake mix
3/4 c. butter, softened
1 can evaporated milk
6oz choc chips
1 bag caramels, unwrapped

Preheat oven to 350*.  Combine cake mix, butter, 1/3 c. evaporated milk and stir.  Spread 1/2 of batter into a greased and floured 8x8 pan.  Bake 8 min.  Remove from oven and sprinkle with choc chips.  Set aside.  Combine 1/2 c. evaporated milk and caramels over low heat and stir until melted.  Spread evenly over chips.  Crumble remaining batter over the top.  Bake for 15-18min.

Sunday, August 16, 2009


1 ¼ c water
1c couscous
Grated carrots
1t ginger
Dried cranberries
1T lemon juice
1T olive oil

Boil water. Stir in all other ingredients. Cover and let set 7min. Feel free to improvise- orange juice instead of lemon juice, carrots and cranberries may be omitted, etc.


Fondue is such an easy crowd-pleasing dish. The ingredients can be readily kept on hand for delicious snacking and entertaining anytime.
Here is the basic recipe to tweak to your tastes:

12 oz beer
2c cheese (shredded or sliced)
seasoning spices
cornstarch (if desired), to thicken

Dippers: apples, peppers, carrots, cauliflower, celery, pretzel rods, crackers, etc.

With the fondue pot on med-high, add the beer to bubble off the alcohol. Add the cheese and stir to melt. Season with spices. Reduce heat to warm and serve.

For this batch I used apple cider beer, colby& monterey jack cheese, sharp cheddar cheese, oregano, and garlic powder. Also works well with beer, mexican cheese, and paprika/cumin/taco seasoning.

Get creative and enjoy!


1 jar marshmallow creme (7oz) (Can also substitute vanilla yogurt and 2t sugar)
4 oz cream cheese
zest of one orange
1t ginger

Mix with a hand mixer until blended and serve with fresh fruit.