Brownies Supreme (German Chocolate Brownies)

If you are in mood for rich, decadent, irresistible brownies look no further.  These are my favorite brownies if I am going all out :)  Matt requested them for his birthday this year and I was thrilled for an excuse to make them!  The entire brownie is rich, rich, rich (which I love, love, love).  Brownie base, topped with chocolate chips, covered with caramel and either walnuts or pecans!  Trust me, if you like brownies or caramel these are for you!  I used to not like nuts but always liked them in this.  If you are unsure do half with nuts and half without, you may be surprised to find you like them best with the nuts too!

Don't forget Mother's Day is this Sunday!  If you are looking for a recipe mom will love this is your one!

Brownies Supreme (German Chocolate Brownies)  Source: My sister Gabby

Ingredients:

1 box German Chocolate cake mix

3/4 C margarine

1/2 C + 1-2 tbsp Evaporated Milk, divided

50-75 caramels (I usually go on the higher end :)

1 lb chopped walnuts or pecans (I don't always use this much)

16 oz. milk chocolate chips

Directions:

1. Preheat oven to 350 F.  Grease a 9 x 13 pan and set aside.

2. In a medium bowl combine the cake mix, margarine and 1/2 C evaporated milk.

3. Put half of the cake mixture into the 9 x 13 pan and smooth around until it covers the pan.  The mixture will be very thick, similar to cookie dough.

4. Bake the thin layer for 5-8 minutes. 

5. While the base is cooking, unwrap your caramels.  Place in a microwave safe bowl and combine with 1-2 tbsp of evaporated milk.  Melt in the microwave, stirring occasionally.

View before you spread around the final layer

6. Remove the base layer from the oven and add the chocolate chips, nuts and finally the melted caramel.  Do your best to spread around the caramel. 

7. Add the remaining half of the cake mixture in blobs to the top of the caramel layer.  You won't need to spread it around, return to oven for 5 minutes.

8. After 5 minutes spread the slightly baked cake mixture around so that it covers the whole pan.

9. Return to the oven for an additional 15-20 minutes.

This post linked to: Sweets for a Saturday at Sweet as Sugar Cookies

Magleby's Rolls

My church of of less than 100 people just had 2 baby girls born the week before last.  It was so adorable seeing those two little bundles of pink in the pews on Sunday!  I made these rolls as part of the dinner I brought to one of the new moms.  The original recipe is a copycat of the rolls from Magleby's restaurant in Provo, Utah, which I have never been to.  The recipe calls for using frozen store-bought bread dough which I went to the store to buy.  But by the time I got home we didn't have the required 5-6 hours to let the frozen bread rise, so I ended up making bread from scratch (is that a first for when making bread is faster?!?).  If you plan ahead and use frozen dough these would not only be delicious but quick! 

Magleby's Rolls  Source: Your Homebased Mom *Visit her site for great photos of the rolls using frozen dough!

Ingredients:

1 bag of frozen dinner rolls (Your Homebased Mom used Rhodes)
Mayonnaise (amount depends on number of rolls you are making)
Melted Butter
Freshly shredded Parmesan Cheese
Garlic Powder
Dried Parsley


Directions:

1. Place in three separate bowls: mayo, melted butter and parmesan cheese.
2. Take the frozen ball of dough, dip the top half into each bowl starting with the mayo,  then the butter and finally the cheese.
3. Place roll into a well greased muffin tin (cheese side up).  Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day) 
4. Bake according to directions on the package.

*Because I was using fresh homemade dough I did the steps above after the dough had risen once.

Chicken Cordon Bleu Casserole

Last week my in-laws were kind enough to send home some of our Easter ham with me.  I had several ideas of what I wanted to do with it.  I was having a hard time deciding on the 'one' until I saw this recipe at One Crazy Cookie.  My husband absolutely loved this!  It was so creamy and the ham was wonderful!  I don't think anyone in my house would complain if we made it with all ham and no chicken.  Another bonus, Tiffanee said that this freezes well!  So I made a double batch and have one in the freezer for when my little girl comes in July :)

Chicken Cordon Bleu Casserole  Source: One Crazy Cookie

Ingredients:

8  oz. frozen cubed hashbrowns (I used a lot more, my bag was 20 oz and had a mix of  potatoes and onion)

3-4 chicken breasts cooked and diced

1/2 lb ham, cubed 

1 -8 oz. cream cheese

1 can cream of chicken soup

2 cups shredded swiss cheese, divided

1/4 tsp pepper

1/4 cup milk

Directions:

1. Preheat oven to 350 F.

2. Place hashbrowns in a greased 9 x 13 pan.

3. Layer the chicken and ham on top.

4. Sprinkle 1 cup of shredded swiss cheese on top. 

5. In a separate bowl, combine soup, cream cheese, milk and pepper.

6. Drop the soup mixture on top and spread around until it covers the dish. 

7. Sprinkle the remaining cheese on top.  **If you are freezing your casserole now, wrap it up at this point and put in the freezer. 

8. Cover and bake at 350 F for 50 minutes.