Chicken Apple Sausage Couscous

Adapted slightly from Mel's Kitchen Cafe.

Serves 4-6.

1/3 cup pine nuts
1/2 yellow onions, diced
1 Tbs. extra virgin olive oil
12 oz. precooked chicken apple sausages, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. curry powder
1 cup low-sodium chicken broth, divided, + additional if cooking couscous in broth instead of water
1/3 cup dried cranberries, roughly chopped
1 cup uncooked couscous

Cook couscous according to packaged directions.

Meanwhile, in a large skillet, toast pine nuts over medium-low to medium heat, tossing frequently, until golden.  Remove nuts to a small bowl.

In the same skillet, heat the olive oil over medium heat until shimmering.  Add onions and cook, stirring occasionally, for about 4 minutes, or until they begin to turn translucent.  Add the sausage and brown lightly, about 2-3 minutes.  Add 1/3 cup broth and the pepper, thyme, cumin, coriander, and curry powder; stir to combine.  Simmer until most of the liquid has evaporated or been absorbed; the mixture will still be somewhat wet.

Add the cranberries and remaining broth (2/3 cup).  Simmer for 2-3 minutes until cranberries are heated through and a bit softened.  Stir in the cooked couscous; simmer for another 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry.

Top with pine nuts.

Pumpkin Muffins

Adapted from Baking: From My Home to Yours (Dorie Greenspan) via Perry's Plate.

I was craving something pumpkiny after Halloween ended and made my husband pick up a can of pumpkin puree at the store one day, even though he's not so fond of the stuff.  These muffins are so delicious!  Not too sweet, with just the right amount of pumpkin and spices.  Even my husband admitted that they were good, for a pumpkin muffin (he based his opinion on texture).  Our toddler was really excited about them and has eaten the equivalent of maybe one muffin; when it comes down to it, he's a cereal boy like his daddy.  So that leaves me.  I made these probably four days ago . . . and we have one muffin left. *sigh*  Good thing there's more pumpkin in the fridge.

Yield: 12 muffins

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt (omit if using salted butter)
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly ground nutmeg
Pinch of ground allspice
1 stick (8 Tbs.) unsalted butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
2 eggs
1/2 tsp. vanilla
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
3/4 cup chopped pecans or walnuts, optional
About 1/3 cup slivered almonds, for topping

Preheat oven to 400F.  Prepare muffin pan by lining with paper cups or greasing 12 molds.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.

In a large mixing bowl (or the bowl of a stand mixer), beat the butter at medium speed until soft.  Add both sugars and continue to beat until light and smooth.  Add eggs, mixing after each addition, then beating for one minute after the eggs are incorporated.  Beat in vanilla.  On low speed, mix in the pumpkin and buttermilk, then add the dry ingredients in a steady stream, mixing only until they disappear.  Stir in nuts.

Divide the batter evenly among a dozen muffin cups and sprinkle a few slivered almonds over the top of each.  Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.  Cool for 5 minutes, then transfer muffins to a cooling rack.

Notes:
- The recipe originally called for 1/2 cup golden raisins and 1/2 cup nuts, but I don't do raisins.  It also called for 1/3 cup unsalted sunflower seeds for the top, but I didn't have those and used the almonds instead.
- Don't be tempted to under-fill the muffin cups or divide the batter between more than 12 cups.  They will be very (and I mean it) full--to the point that the batter will likely be higher than the sides of your muffin pan.  But since it's pretty thick, you won't end up with a big runny mess.  Just trust me.

Multigrain Cheerios Snack Mix

From Eat Better America.

My two-year old helped me make this snack mix, and I swear we ate half of it right after it was done cooling.  It's that yummy.  Plus it's extremely easy to make, which is always a plus!

Prep: 15 min / Total time: 1 hour
Yield: 4 cups

1 egg white
1/4 tsp. salt
1/3 cup packed brown sugar
1 tsp. ground cinnamon
3 cups Multigrain Cheerios cereal
1/3 cup coarsely chopped pecans

Heat oven to 300F.  Lightly grease cookie sheet.

In a large bowl, beat egg white on high speed until foamy; beat in salt.  Gradually beat in brown sugar until thick and glossy.  Gently stir in cinnamon, cereal, and pecans until completely coated.  Spread as thinly as possible on cookie sheet.

Bake 12 to 15 minutes or until set.  Immediately remove from hot cookie sheet to a cold cookie sheet or large pan.  Cool completely, about 30 minutes.  Break into pieces.  Store in airtight container.

Notes:
- Next time I may either leave the salt out or cut it in half.  It's not that the snack was overly salty--I just try to cut out salt whenever possible.
- Not sure what to do with that leftover egg yolk?  Head over to "The Chewy" and make Alton Brown's delicious chocolate chip cookies.

Spaghetti Squash & Cheese

From Better Recipes.

Matt has always claimed to dislike spaghetti squash.  Until we tried this recipe.  He liked it enough to say that I should make it again sometime.

Serves 4-6.

1 medium spaghetti squash
2 tsp. olive oil
2 cups shredded sharp cheddar cheese
1/2 cup chopped pecans
1 tsp. onion powder
1/2 tsp. garlic powder
Salt
Black pepper

Cut the squash in half lengthwise; remove and discard seeds.  Rub the inside of the squash with olive oil.  Place the squash, cut side down, on a baking sheet.  Bake in 350F oven about 30 minutes or until tender; let cool.

Use a fork to rake out the stringy squash pulp into a large bowl.  Add cheese, nuts, onion powder, and garlic powder.  Season to taste with salt and pepper.  Transfer squash mixture to a greased baking dish.  Bake for 25-30 minutes more or until heated through.

Notes:
- There's usually a sticker with cooking directions attached the the squash sold at grocery stores.  I didn't want to wait for it to cook in the oven and cooked it in the microwave (per sticker instructions) instead without the oil.
- I was in a hurry and didn't let my squash cool (I handled it with an oven mitt while I scraped out the inside).  No problems.

Banana Oat Muffins

Adapted from AllRecipes.com.

Prep: 15 min / Cook: 25-30 min.
Yield: 12-18 muffins

1 cup + 1 Tbs rolled oats, divided
1 cup whole wheat flour
1/2 cup chopped walnuts or pecans
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large very ripe bananas
1 tsp. vanilla extract
1/2 cup sour cream

Streusel topping:
1/3 cup rolled oats
4 Tbs. brown sugar
1/4 tsp. ground cinnamon
2 Tbs. butter, chilled
1/4 cup chopped walnuts or pecans

Preheat oven to 350F.  Spray muffin tin or line with paper muffin cups

Place 1 cup rolled oats in a food processor and process until ground.  In a large bowl, combine ground oats with flours, 1 Tbs. rolled oats, chopped nuts, baking powder, cinnamon, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the banana and vanilla.  Stir in sour cream.  Mix oat/flour mixture into the egg mixture.  Spoon batter into prepared muffin pan.

To make topping, combine 1/3 cup rolled oats, brown sugar, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped nuts.  Generously sprinkle muffins with topping.

Bake for 25-30 minutes until golden brown and a toothpick inserted into the middle comes out clean.

Notes:
- One reviewer said she chose not to process the oats because she liked their texture, so do what you want.
- The original recipe also called for 1 tsp. of baking soda but neglected to say when to add it.  I completely forgot about the baking soda and the muffins turned out just fine.
- I didn't pre-mash my bananas even though the original recipe said to.  I'm getting lazy.
- I was short on sour cream and ended up using a Tbs. or so of vanilla yogurt to make up for it.  No problems.

Dark Chocolate Chip Scones

From Hershey's Made Simple, page 82.

Yield: 24 scones

3 1/4 cups all-purpose flour, plus more for kneading
1/2 cup sugar
1 Tbs. plus 1 tsp. baking powder
1/4 tsp. salt
2 cups (12-oz. pkg) dark chocolate chips
1/2 cup chopped nuts, optional
2 cups whipping cream, chilled
2 Tbs. butter, melted
Additional sugar
Powdered sugar, optional

Stir together 3 1/4 cups flour, sugar, baking powder, and salt in a large bowl.  Stir in chocolate chips and nuts, if desired.

Stir whipping cream into flour mixture just until ingredients are moistened.

Turn mixture out onto floured surface.  Knead gently until soft dough forms, about 2 minutes.  Divide dough into three equal balls.  One at a time, flatten into 7-inch circle; cut into 8 triangles.  Transfer triangles to greased baking sheets, spacing 1-2 inches apart.  Brush with melted butter and sprinkle with additional sugar.

Bake at 375 F for 15-20 minutes or until lightly browned.  Serve warm, sprinkled with powdered sugar, if desired.

Notes:
- The dough is really, really sticky!!  Don't be afraid to use flour when you're handling it.
- I used one package of mini semi-sweet chips by accident, but it was still delicious.

Nut-Crusted Orange Roughy

From Simple and Delicious (March/April 2009), page 12.

Prep/Total: 25-30 min.
Yield: 4 servings

This fish recipe is really easy and quite delicious!  The mild flavor of the fish is complemented by the walnut-sesame crust and the sweet-salty sauce.  We've rated it as one of our top four favorite fish recipes that we've tried so far.

4 fresh or frozen orange roughy fillets, thawed (5 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup all-purpose flour
1 egg, beaten
1 cup finely chopped walnuts, pecans, or a mixture of the two
3 Tbs. seasoned bread crumbs
1 Tbs. sesame seeds
1 Tbs. dried parsley flakes
2 Tbs. butter
1/4 cup honey
1 1/2 tsp. soy sauce

Sprinkle fillets with salt and pepper.  Place flour and egg in separate shallow bowls.  In another shallow bowl, combine walnuts, bread crumbs, sesame seeds, and parsley.  Dip fish in flour, egg, then walnut mixture.

In a large skillet over medium heat, cook fish in butter in batches for 2-3 minutes on each side, or until fish flakes easily with a fork.

In a small bowl, whisk honey and soy sauce; serve with fish.

Nutrition Facts:
1 fillet + 1 Tbs. sauce = 425 calories, 22 g fat (5 g saturated fat), 153 mg cholesterol, 633 mg sodium, 28 g carbohydrate, 2 g fiber, 32 g protein

Notes:
- We only used half of the sauce, so you may consider reducing the amount you make.
- Orange roughy is low in calories and fat and has a very mild flavor.  So good!
- The recipe suggests using flounder or sole if you can't find orange roughy.

Cookie Pretzel Peanut Clusters

From Simple and Delicious (Aug./Sept. 2010), page 55.

Prep: 15 min. + standing
Yield: 7-8 dozen

My Cub Scouts literally devoured these and kept asking for more, so I guess they're a hit with the kids!

1 1/4 lbs. white candy coating, coarsely chopped
3 cups pretzel sticks, broken into pieces
1 1/2 cups dry roasted peanuts
14 Oreos, broken into chunks

Melt candy coating in a large glass bowl in the microwave; stir until smooth.  Stir in the pretzels, peanuts, and cookies.

Drop by tablespoonfuls into miniature paper liners or onto waxed paper.  Let stand until set.  Store in an airtight container.

Nutrition Facts (for 8 dozen):

1 piece = 58 calories, 3 g fat (2 g saturated fat), trace cholesterol, 51 mg sodium, 7 g carbohydrate, trace fiver, 1 g protein

Notes:
- I'm not sure if it was because my peanuts were old or stale or something, but I didn't really like them in this recipe.  Next time I'd consider omitting them or replacing them with something else (cashews, Chex, cheerios, almonds, etc.).  Or maybe I'd use some that I knew were "fresh."
- Fourteen Oreos?  Ha!  I used at least 20!
- The packaging for the candy coating should give you melting instructions, but usually you start at a minute, stir, and then continue microwaving in 30-second intervals.
- I'm thinking that Mint Oreos would be really good in this.  Mmmm.

Delicious Salad

From Mom Larsen.

Serves 10.

10 servings salad mixture of romaine, spinach, or whatever greens you want
1 can mandarin oranges, drained
2 Tbs. sliced green onions
3/4 cup slivered almonds
Several teaspoons sugar

Dressing:
1/4 cup salad oil
1 Tbs. sugar
2 tsp. vinegar
1/4 tsp. salt
1/8 tsp. almond extract

Heat almonds and sugar in a skillet over medium heat, stirring and tossing almonds.  Sugar will melt and coat almonds.  You'll know they're done when the almonds & sugar are a golden brown color and you can smell toasted almonds.  Cool on wax paper.

Mix dressing ingredients together until sugar dissolves.  Just before serving, pour dressing on salad and mix well.

Notes
- I used 1 bag hearts of romaine and 1 bag baby spinach
- I didn't measure my green onions; I just sliced up two of them.
- Since the package of almonds I bought was 1 cup, I used the whole thing.
- I've been experimenting with the vinegars I use.  The first time, I used rice vinegar.  The second time, I used half white wine vinegar, half rice vinegar.
- I also really like slicing up a bunch of mushrooms and adding them to the salad--I think it's great.

Chocolate Toffee Crunch Squares

From Hershey's Made Simple, page 22.

Makes 3 dozen squares.

4 cups (two 11.5-ounce packages) chocolate chips

1 cup Heath Bits 'o Brickle toffee bits

1 cup lightly salted peanuts

1 cup halved pretzel sticks

1/2 cup sweetened coconut flakes (optional)

1/2 cup white chocolate chips

1 tsp. shortening (do not use butter, margarine, spread, or oil)

Paper candy cups (optional)

Line 9-inch square pan with plastic wrap. Place chocolate chips in large microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Immediately add toffee bits, peanuts, pretzels, and coconut, if desired; stir to coat.

Spread mixture in prepared pan; cover with plastic wrap or foil. Refrigerate 45 minutes or until firm.

Place white chips and shortening in a small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Using a fork, drizzle white chips mixture over chocolate mixture in pan. Cover; refrigerate 5 minutes or until firm.

Bring to room temperature. Remove chocolate mixture from pan and place right-side up on cutting board; remove plastic wrap. Cut into 1 1/2-inch squares. Place each square in a candy cup, if desired. Store in covered container in a cool place.

Variation: Chocolate Toffee Haystacks

Prepare mixture as above. Instead of spreading into square pan, drop chocolate mixture by slightly heaping tablespoons onto wax paper-lined cookie sheet or tray. Refrigerate until firm. Melt white chips as directed above; drizzle over haystacks.

Notes:

- I made my squares in an 8x8" pan. (Who owns a 9x9" anyway?)

- My squares were smaller than 1 1/2 inches, so I probably got closer to 4 dozen candies.
- I like to use one bag of milk chocolate and one bag of semi-sweet chips.

Matt's Award-winning Brownies

Makes one 9x13" pan of brownies.

4 eggs

2 cups sugar

1 1/3 cup flour

1 cup (2 handfuls) nuts, chopped

2/3 cup oil

2/3 cup baking cocoa

1 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. salt (scant)

Beat eggs, sugar, and oil until smooth.  Add flour and beat again.  Add baking powder, salt, cocoa, and vanilla and mix again.

Mix in nuts.

Bake 25-30 minutes in a greased 9x13" pan @ 370 degrees F.

Notes:

- Works best in a clear glass baking pan.  Times and temperatures may need to be adjusted for metal or tinted glass.

- Leave the nuts out if you don't want them (we chop them into pretty small pieces).

- Dust slightly cooled brownies with powdered sugar.

Mrs. Fields Chocolate Chip Cookies

From Mom Larsen.

White chocolate chip macadamia nut cookies (see Variations)

3 eggs
16 oz. (2 cups) dark brown sugar
1 ½ cups white sugar
2 Tbs. vanilla
1 lb. butter, softened (do not substitute margarine!!)
6 cups flour
1 ½ tsp. salt
1 ½ tsp. baking soda
18 ounces chocolate chips
2 cups chopped nuts, optional

Preheat oven to 350˚F.

Beat eggs until thickened—about 4-5 minutes. Add sugars; mix well. Add vanilla and butter; mix well.

Combine flour, salt, and baking soda. Add to butter/sugar/egg mixture; mix well. Dough will be thick!

Add chocolate chips and nuts (if desired); mix.

Using an ice cream scoop or large spoon, drop dough on cookie sheets covered with baker’s/parchment paper. Bake 8-10 minutes, or until tops begin to crack. Cookies will not look done in the center but will continue to cook after you take them out. Leave cookies on baking sheets for 10 minutes before removing to cooling racks.

Variations:
Cocomac Cookies: Substitute coconut and macadamia nuts for chopped nuts and chocolate chips.
White Chocolate Macadamia Nut Cookies: Substitute white chocolate chips and macadamia nuts for chocolate chips and nuts.

Sweet Potato Casserole

From Kim Herring.

Yield: 8-10 servings

6 medium-sized sweet potatoes
½ cup sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
½ cup butter or margarine
1/3 cup firmly packed brown sugar
1/3 cup finely chopped pecans
2 Tbs. flour
2 Tbs. butter or margarine

Cook sweet potatoes in boiling water 45 minutes to 1 hour or until tender. Let cool to touch; peel and mash.

Combine sweet potatoes, sugar, eggs, vanilla, milk, and ½ cup butter; beat at medium speed with electric mixer until smooth. Spoon into a lightly greased 2 ½ quart baking dish.

Combine brown sugar, pecans, flour, and 2 Tbs. butter; sprinkle mixture over casserole.

Bake at 350°F for 30 minutes.

Speedy Chicken Stirfry

From Kraft Foods.

Prep: 10 min. Total: 25 min
Makes 4 servings, 2 cups each

8 oz. angel hair pasta (capellini), uncooked
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
½ cup Asian Toasted Sesame dressing (or similar)
2 Tbs. soy sauce
¼ tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water with pasta.

Meanwhile, spray a large, nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper; cook 1 min, stirring occasionally.

Drain pasta mixture and add to skillet; toss. Sprinkle with the peanuts.

Notes:
- Meatless Version: Omit chicken.  Increase broccoli or add other vegetables (carrots, peppers, snow peas).

Wild Rice Salad

Adapted from Taste of Home (Feb./March 1993), page 29.

Yield: 6 servings

1 cup uncooked wild rice
¾ tsp. salt or seasoned salt (optional, to taste)
2 cups diced cooked chicken
1½-2 cups halved green grapes (can use mixture of red and green)
1 cup sliced water chestnuts, drained
1 cup reduced-fat mayonnaise
1 cup cashews
Lettuce leaves, if desired

Cook rice according to package directions, using ¾ tsp. salt or seasoned salt. Drain. Cool to room temperature.

Spoon rice into a large bowl. Add chicken, grapes, water chestnuts, and mayonnaise. Toss gently until mixed. Cover and chill.

Just before serving, add cashews. Serve on lettuce leaves, if desired.

Notes:
- This is best if allowed to chill for several hours or overnight.
- Consider sprinkling cashews into individual servings instead of entire amount, as cashews become soft and rubbery if they are allowed to sit in the rice mixture for a while.
- This is my mom's version; the original uses 3/4 cup mayo.

Nutrition Facts (for original recipe):
1 serving (without cashews or optional salt) = 318 calories, 10 g fat, 40 mg carbohydrate, 229 mg sodium, 19 g protein.

Summer Spinach Salad

Adapted from Quick Cooking (July/August 2000), page 27.

Yield: 14 dinner servings or 30 buffet servings

Dressing:
½ cup vegetable oil
¼ cup chopped onion
2 tablespoons plus 2 teaspoons cider or red wine vinegar
2 tablespoon plus 2 teaspoons sugar
1 ½ teaspoons ground mustard
½ teaspoon salt

Salad:
1 ½ teaspoons poppy seeds
16 cups torn fresh spinach
3 green onions, sliced
2 pints fresh strawberries, sliced
3 large ripe bananas, cut in ½ inch slices
½ cup slivered almonds, toasted

Place the first six ingredients in a blender or food processor; cover and process until sugar is dissolved

In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Serve immediately.

Advance preparation:
Up to a week ahead: Prepare dressing. Store in refrigerator. Toast almonds. Store in an airtight container.
Day of serving: Slice green onions and strawberries. Tear spinach leaves.
Just before serving: Slice bananas. Combine all salad ingredients. Toss with dressing.

Notes:
- This is my mom's version of the salad; the original only calls for 8 cups spinach.

Nutrition Facts:
1 serving = 149 calories, 10 g fat (1 g saturated fat), 0 g cholesterol, 99 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.

Maple Pecan Pork Chops

From Quick Cooking (Jan./Feb. 06), page 21.

Prep/Total Time: 30 min.
Yield: 4 servings.

2 tablespoons spicy brown mustard
½ teaspoon pepper
½ cup maple syrup, divided
4 pork loin chops (3/4 inch thick)
1 tablespoon butter
½ cup unsweetened apple juice
1 cup pecan halves

In a small bowl, combine the mustard, pepper, and 2 teaspoons syrup. Brush over both sides of pork chops. In a large nonstick skillet, brown pork in butter over medium heat for 2-4 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.

Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve over the pork chops.

Apricot Chicken

From Simple and Delicious (March/April 2006), page 33.

Yield: 4 servings

½ cup apricot preserves (or jam)
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
¼ teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
½ cup salted cashews
Hot cooked rice

In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes.

Serve with rice.

Nutrition Facts:
1 cup = 391 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein

Notes:
- I ended up having to microwave my chicken longer than it says, but that might be because my “shallow dish” was more of a not-so-shallow bowl.
- Unless you plan on not having leftovers, I would recommend adding the cashews just before eating. If they sit until the next meal, they’ll get soggy.

Chocolate Walnut Crumb Bars

From Carole Larsen.

1 cup butter (softened)
2 cups flour
½ cup sugar
¼ teaspoon salt
1 ½ cups chocolate chips
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
½ cup chocolate chips

Beat butter in bowl until creamy.

Add flour, sugar, and salt to butter. Beat until crumbly. With floured fingers, press 2 cups crumb mixture into bottom of greased 9x13 pan (reserve remaining mixture). Bake at 350˚F for 10-12 minutes or until edges are golden brown.
Warm chocolate chips and sweetened condensed milk in small, heavy saucepan over low heat, stirring until smooth.

Stir vanilla into chocolate mixture. Spread over hot crust.

Combine nuts and chips and stir into reserved crumb mixture. Sprinkle over chocolate filling. Bake at 350˚F for 24-30 minutes or until set. Cool in pan or wire rack

Chocolate Caramel Cookies ("Rolo" Cookies)

From Quick Cooking (Nov./Dec. 1998), page 29.

Yield: 50-60 cookies

1 cup butter (no substitutions), softened
1 cup plus 1 Tbs. sugar, divided
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 ½ cups flour
¾ cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Cream the butter, 1 cup sugar, and brown sugar. Add eggs and vanilla and mix well.

Combine flour, cocoa, and baking soda and add to the creamed mixture, beating just until blended. Stir in ½ cup of the chopped pecans.

In a small bowl, combine the remaining ½ cup chopped pecans and 1 tablespoon sugar.

Shape dough by tablespoonfuls around the Rolo candies. Dip ½ of each cookie in the pecan/sugar mixture. Place cookies on cookie sheets with nut/sugar side up.

Bake at 375 degrees for 7-10 minutes, or until tops of cookies are slightly cracked. Cool on cookie sheets for 3 minutes, and then transfer cookies to wire cooling racks.

Nutrition Facts:
2 cookies = 244 calories, 12 g fat (6 g saturated fat), 32 mg cholesterol, 134 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.