CHOCOLATE CARAMEL BROWNIES

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.

GINGER COUSCOUS

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.

CHEESE FONDUE

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!

FRUIT DIP

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.

STRAWBERRY BRUSCHETTA (Gail K)

20 slices French bread (1/4” thick)
¼ c. butter, melted
3 Tbsp. sugar
½ tsp. cinnamon
1 lemon
1 (8 oz.) lite cream cheese
¼ c. powdered sugar
2-1/2 c. strawberries, coarsely chopped (sprinkle with a bit of sugar and let set to create some juices)
1/3 c. toasted almond slices

Brush butter on bread and sprinkle with cinnamon & sugar. Bake 12-14 minutes at 375◦ until crispy. Mix cream cheese, powdered sugar and the juice from the lemon together and spread onto cooled bread slices. Top with strawberries and sliced almonds.

Note: All the parts may be premade the day before and assembled just before serving.

NUT CRUSTED MAHI (Alton Brown)

3/4 c. macadamia nuts or pecans, chopped
1/4 c. panko bread crumbs
1 T flour
2T butter , melted
PAM
2 6oz mahi fillets
s&p
2T coconut milk

Preheat oven to 425*. Line pan with foil and spray with PAM. Place mahi on foil and s&p both sides. Bake for 5 min. Stir together nuts, panko, flour, and butter. Remove fish from oven and brush with coconut milk on both sides. Top with nut mixture and pat down to adhere. Return to oven and bake 10-12 min. Let stand 10 min before serving.

BASIL SHRIMP WITH FETA (Emily)

1/2 c. risotto/arborio rice
1 1/2 c. water
1 tomato, diced
2t olive oil
3/4 c. green onions, sliced
1/2 c. feta cheese
1 T lemon juice
1/4 t salt
1/2 t pepper
3/4 lb shrimp, peeled and deveined
1/4 c. fresh basil, chopped

Boil water and stir in risotto. Reduce heat to med and stir often until water is absorbed (15-20min). Preheat oven to 450*. Place risotto in a bowl and add tomato, olive oil, green onions, feta, lemon juice, and s&p. Stir together shrimp and basil. Place 3 pieces of aluminum foil on a flat surface. Divide risotto mixture among all three. Arrange shrimp on top. Fold up sides to close packet. Bake foil packets on cookie sheet for 25 min and serve.

(Note: If anyone doesn't like shrimp, you can substitute chicken cubes in their packet.)