Billionaire Bars

Ingredients

Cookie Base

1

pouch (17.5 oz) Betty Crocker™ Cookie Mix Sugar

1

whole egg

1/2

cup (1 stick) unsalted butter, softened to room temperature

Caramel Layer

1

bag (14 oz) caramels

1/2

cup heavy cream

Cookie Dough Layer

3/4

cup (1 1/2 sticks) salted butter, softened to room temperature

2/3

cup brown sugar

2

tablespoons heavy cream

1 1/2

teaspoons vanilla extract

2

cups raw slivered almonds, ground in food processor or blender to a fine flour

1/4

teaspoon salt

3/4

cup mini semisweet chocolate chips

Chocolate Top

1 1/2

cups regular semisweet chocolate chips

1/4

cup creamy peanut butter

Steps

• 1

  Begin by gathering your ingredients.
• 2

  Preheat the oven to 375ºF. Grease a 9x13-inch baking dish with cooking spray or line with parchment paper.
• 3

  COOKIE BASE: Prepare the cookie mix according to package directions. Add the egg and butter, beat until creamy and a dough has formed.
• 4

  Press the cookie dough into the bottom of the prepared baking dish. Bake at 375ºF for 10-14 minutes, or until golden brown. Remove and let cool slightly.
• 5

  CARAMEL LAYER: While the cookie base is baking, combine the caramels and cream in a saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes.
• 6

  Pour over the cookie layer and let cool completely, about 10 minutes.
• 7

  COOKIE DOUGH LAYER: To the bowl of a stand mixer or large bowl add the softened butter, brown sugar, cream and vanilla. Beat until combined, fluffy and light in color. Beat in the almond flour and salt until combined. Stir in the mini chocolate chips.
• 8

  Spread the cookie dough over the caramel layer, be careful not to press too hard into the caramel. You don't want to mix the two layers. Place in refrigerator to set.
• 9

  PB-CHOCOLATE TOP: Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in a saucepan, or just microwave them, pour over caramel and spread until even. Let cool and harden completely in the refrigerator.
• 10

  Refrigerate for at least one hour or more before serving. Cut bars and serve. Cover leftovers and store in refrigerator.

Nutrition Information

Serving Size: 1 Serving

Calories

560

Calories from Fat

300

Total Fat

33g

51%

Saturated Fat

15g

77%

Trans Fat

1/2g

Cholesterol

55mg

18%

Sodium

250mg

11%

Potassium

260mg

8%

Total Carbohydrate

57g

19%

Dietary Fiber

3g

12%

Sugars

40g

Protein

7g

One-Pot Creamy Garlic Chicken and Rice

Ingredients

1

lb chicken breast, cut into chunks

1

teaspoon garlic powder

1/2

teaspoon salt

1/2

teaspoon pepper

1

tablespoon olive oil

3

cloves garlic, minced

3/4

cup long grain white rice

2 1/2

cups Progresso™ chicken broth

2

cups baby spinach

2

tablespoons heavy cream

Steps

• 1

  Toss the chicken breast with garlic powder, salt, and pepper. Heat olive oil in a 10-inch skillet over medium heat. Add chicken breast and cook until browned, stirring often, about 3 minutes. Add garlic to skillet and cook for 30 seconds more.
• 2

  Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes, stirring occasionally.
• 3

  Remove pan from heat and place baby spinach on top of the rice. Cover and let sit for 5 minutes.
• 4

  Remove lid and stir well. Stir in cream and serve.

Cream Cheese Pecan Cookies

Ingredients

1

pouch Betty Crocker™ sugar cookie mix

1

(8 ounce) package cream cheese, softened

1

cup chopped pecans

1

cup dark chocolate chips

1

teaspoon sea salt flakes

Steps

• 1

  Preheat oven to 350°F. In a large bowl, use a fork to mix the cream cheese into the cookie mix until a soft dough forms. Add pecans and mix well.
• 2

  Roll dough into two logs. Slice into 1/4 thick cookies. Gently form the cookies into rounded circles. (They will retain their shape, so give them a good round shape for the prettiest cookies.)
• 3

  Place cookies on a parchment-lined baking sheet. Bake for 6-9 minutes, or just until the cookies are set in the center and the bottoms turn a very light golden brown.
• 4

  Remove cookies and cool completely. Melt chocolate chips in a zip-top bag, snip a small corner from the bag, and pipe the melted chocolate in a drizzle atop each cookie. Sprinkle with sea salt flakes, if desired. Allow chocolate to cool and harden before serving.

Mama's Chicken Roll Ups

2 large chicken breast
1 can crescent rolls...
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper

NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure.

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
Source: Janet's Appalachian Kitchen.

Sloppy Joe Grilled Cheese Sandwiches

Ingredients

1

lb lean ground beef

1

tablespoon olive oil

1/2

cup diced green pepper

1/2

cup diced carrot

1

teaspoon garlic powder

1

can (15 oz) Muir Glen™ organic tomato sauce

1

tablespoon Worcestershire sauce

1/4

cup brown sugar

Salt and pepper

8

oz cheddar cheese, cubed

12

slices sandwich bread

Butter, for bread

Steps

• 1

  To make the sloppy Joe mixture, start by heating olive oil in a skillet over medium heat. Add ground beef and cook, breaking up beef as it browns, until cooked through, about 5-6 minutes.
• 2

  Add green peppers and carrots to the beef mixture and cook for another few minutes until veggies start to soften. Then add garlic powder, tomato sauce, Worcestershire sauce, brown sugar, and a pinch of salt and pepper. Stir together and simmer for about 5 minutes so mixture can thicken. If the sloppy Joe mixture seems dry, add 1/4 cup water.
• 3

  Heat a non-stick skillet over low heat. Lightly butter two slices of sandwich bread.
• 4

  Cut cheddar cheese into 1/4-inch cubes. Take about 1/2 cup of the sloppy Joe mixture and stir in 1-2 oz cheddar cheese cubes, depending on how cheesy you’d like your sandwich to be.
• 5

  Add one slice of bread, buttered side down, to the hot skillet. Top with the cheese and sloppy Joe mixture. Add the second piece of bread, buttered side up. Cook over low heat for 3-4 minutes per side until bread is nicely browned and cheese is melted.
• 6

  Repeat with remaining ingredients and serve immediately. Yields 6 sandwiches.