1. In a large bowl, combine all ingredients except the whipped topping. Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 3. Serve in bowls with whipped topping if desired.
1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan. 5. Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.
Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
10 oz. frozen broccoli (1 pkg)
1 pint cottage cheese
1 egg, beaten
1 pkg saltine crackers
1 cube butter or margarine
1 pkg Lipton Onion Soup mix
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax. Roll into small balls & chill at least 6 hours.
Melt semi-sweet chocolate chips and wax. Mix well. Use a spoon & toothpick to dip balls into chocolate. Place on a cookie sheet covered with wax paper. Let cool/dry, then enjoy. Keep refrigerated for best taste.
