Home Made Twix Bars

COOKIE BASE:

2/3 cup cold butter

1- 1/3 cups all purpose flour

heaping 1/3 cup brown sugar

CARAMEL FILLING:

¾ cup butter

heaping ½ cup brown sugar

3 Tbs. light corn syrup

1 (14 oz.) can sweetened condensed milk (not evaporated)

CHOCOLATE LAYER:

12 oz. favorite flavor chocolate (I used milk chocolate chips)

1 Tbs. vegetable oil

1. Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear. (I used a pastry cutter instead of food processor).

2. Press this mixture into a lightly greased 9x13 inch baking dish. Bake in preheated 350℉ oven for 17-25 minutes or until edges are light golden. (Mine took about 18 minutes)

3. While the crust is baking, make the caramel filling:

4. In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it just comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. Reduce heat and simmer for 6-8 minutes, stirring constantly. (I reduce to medium then to low by the end.) Pour over pre-baked cookie base.

5. Refrigerate until caramel layer is cold and firm to the touch. (about 1 ½ to 2 hours)

6. Melt chocolate and oil together. Stir until smooth and pourable (I melted mine in the microwave for 60 seconds stirring after 30). Spread over cooled caramel and return to the fridge to let the chocolate set or speed set in the freezer.

7. Cut into small squares and serve. (They are easier to cut if you get them out of the fridge and let them sit awhile; they don't need to be stored in refrigerator).

Fudge Frosting

4 c. granulated sugar

2 Tbsp. cocoa

1 pint (2 c.) heavy whipping cream

Mix three ingredients very well in a large, heavy sauce pan. Bring to a boil. Boil until soft ball stage. Remove from heat. Let cool to room temperature. Stir room temperature fudge until shine is gone and the dark brown color has changed to a dull medium brown. Pour onto cooled chocolate cake or spoon onto wax paper.

Fast and Easy Chicken Enchiladas (Red Sauce)

3 lbs. boneless, skinless chicken breasts

1 16 oz. jar mild salsa 1 15 oz. can refried beans

4 c. shredded cheddar cheese

1-2 cans prepared enchilada sauce

15-20 flour tortillas

Cook and shred chicken breasts. Combine cooked chicken, refried bends, 2 c. cheese, enchilada sauce. Spoon 1/3 c. chicken mixture onto tortilla, roll like a cigar and place in pan. Spoon sauce on top of tortillas if desired. sprinkle with cheese. Cook for 30 minutes @ 350º. Can be frozen. If frozen, bake for 1 hour and 30 minutes.

Mexican Chicken Chili

Ingredients

2 medium green bell peppers, cut into thin strips

1 large onion, quartered and thinly sliced

4 chicken thighs

4 chicken drumsticks

1 tablespoon chili powder

2 teaspoons dried oregano leaves

16 ounces chipotle salsa

1/2 cup ketchup

2 teaspoons ground cumin

1/2 teaspoon salt

noodles, hot cooked

Directions

1. Place bell peppers and onion into Crock-Pot® slow cooker; top with chicken.
2. Sprinkle chili powder and oregano evenly over chicken. Add salsa.
3. Cover and cook on Low for 7 to 8 hours or on High for 2 to 3 hours or until chicken is tender.
4. Remove chicken pieces to serving bowl; keep warm.
5. Stir ketchup, cumin and salt into liquid in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
6. Pour mixture over chicken. Serve with noodles.

Sugar Cookies

From Margaret

1 c. shortening ( I use butter)

1 3/4 c. sugar

2 eggs

1 tsp. vanilla

1 tsp. soda

1 tsp. baking powder

1/4 tsp. salt

1 c. sour cream

4 c. flour

Cream shortening and sugar. Add eggs and vanilla. Sift together dry ingredients. Alternate flour mixture and sour cream into the butter mixture. Roll out on a well floured surface and cut into shapes to bake or scoop using a large cookie scoop and drop on a greased cookie sheet. Bake at 375º for 8-10 minutes. Frost with butter cream icing when cookies are cooled.

Sausage Potato Soup

1 lb. bulk Italian sausage, drained (I added 1 kielbasa sausage to this as well)

4 c. chicken broth (14.5 oz each)

8 small red potatoes, quartered and sliced

1 envelope Italian salad dressing mix

2 c. fresh spinach chopped (I used freeze dried spinach from a 10# can)

Brown sausage. In a Dutch oven or large pan combine the broth, potatoes, and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes until potatoes are tender. Add drained sausage and spinach to broth mixture; heat thoroughly.

CROCK POT

I made this in a crock pot rather than on the stove. I browned the sausage. I added the drained sausage into my crock pot with water and chicken bouillon, salad dressing mix and the dehydrated spinach. I let it cook for about 4 hours on high heat. It turned out great and took very little prep time.