Sunday, January 30, 2011
1 box German chocolate cake mix
3/4 c. butter, melted
5 oz. can evaporated milk, divided
12 oz. pkg. caramels, unwrapped
1 c. semi sweet chocolate chips
Combine cake mix, butter and 1/3 cup of the evaporated milk. Spread half of the batter in the bottom of a greased 13x9 inch pan )this layer will be very thin). Bake at 350 degrees for 12 minutes. Meanwhile, place caramels and the rest of the evaporated milk in a microwave safe bowl and microwave on high for 3 minutes. Stir until caramel is melted and smooth. Remove brownies from oven and immediately sprinkle with chocolate chips. Pour caramel over the top, then place spoonfuls of the remaining cake mix on top of that (do not mix). Bake again at 350 degrees for 15-17 minutes.
1 1/2 c. water
3/4 c. brown sugar
1/3 cup cocoa powder
1 (10 oz.) bag marshmallows
1 box chocolate cake mix (plus ingredients to make it)
1 cup semi-sweet chocolate chips
In a large oven safe dish, place water, brown sugar and cocoa powder. Mix until well blended. Pour marshmallows on top of that. Prepare cake mix according to package directions. Pour cake batter all over the top to cover the marshmallows. Sprinkle chocolate chips all over the top. Cover the dish with a lid (or with tinfoil) and bake at 350 degrees for about50 minutes.
1 pkg. Marie Calendar's frozen pie shells
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 large egg yolks
1 tsp. vanilla
2 T. butter, cut in to pieces (use REAL butter, not margarine)
1 cup coconut + more for toasting
Remove frozen pie shells from the freezer and cook according to package directions (this recipe only makes one pie). Cool pie shell. While oven is on, sprinkle a little bit of coconut on a cookie sheet and bake for about 3-5 minutes until nicely toasted. Remove from oven and cool.
In a saucepan, mix the sugar, cornstarch and salt. Whisk in milk, a little at a time and stir well to dissolve the cornstarch. Next, whisk in the egg yolks. Whisking constantly, cook over medium heat until mixture starts to thicken and bubble. Reduce heat to low and continue cooking for one more minute. Remove from heat. Stir butter and vanilla in to the hot pudding. Slowly stir in the 1 cup coconut. Pour mixture into the pie shell and allow to cool. Sprinkle with the toasted coconut and refrigerate for at least 2 hours (overnight is best).
**TIP. I often bake up both of the pie shells and make one coconut and one banana cream. You can even use this same recipe for the banana cream, but instead of stirring in coconut, cool the pudding first and stir in fresh sliced bananas instead and sprinkle the top with a bit of crushed graham cracker crumbs.