We have a neighbor who is hosting a rather large and I do mean large gathering. I am taking a couple of peach cobblers to the party. When the host invites you to a potluck and asks you to bring a dish, this is not optional, it means bring a dish of food and if you feel the need to include a bottle of wine with your dish that is perfectly fine. Don't be that person who brings a can of bean dip and thinks that is going to fly, it's not. If you can't cook or don't care to cook go to a nice gourmet market and purchase a large amount of some fabulous item or a couple of dishes that look good and taste great. Yes, I had a friend who was invited to a potluck party and she invited me to go along too. This well-to-do friend stopped at a market and purchased a can of bean dip, a small can of bean dip and I said you can't be serious. She was serious and she didn't even add a bag of chips to go with it. We arrived at the party and her friend the hostess took that can of bean dip and tossed it in the trash. I certainly didn't blame her.
At a potluck, bringing a dish is not polite, it's a requirement. Remember, condiments do not count as a dish. Also, if the hosts ask for some help, you offer to help, really how hard is that? And please, do not treat the people who actually offer to help as the hired-help. I recall one function my husband and I helped at, even though we didn't know the people who were having the function all that well. It was a memorial service for someone in our church and the lady who was hosting it treated all of us "volunteer helpers" as if we were the hired help and she wasn't very nice about it. After listening to her berate the "helpers" including me and my husband I told her she could do without our help because we were not going to stand around and listen to her barking orders. She was flabergasted and we left. Treat people how you would like to be treated.
When arriving at the party, your food should be ready to serve. If the item needs last minute attention, such as tossing a salad, be sure to bring tongs or serving spoons for tossing and serving. Make the food look attractive on the platter or in the bowl. Don't expect your host to provide serving utensils. Unless it's already been approved by the host, don't bring a dish that still needs to be cooked at the party. Also, it's nice to bring a small card to place beside your dish so everyone knows what the dish is.
Please, please don't proclaim that a dish someone else brought to the potluck is not quite up to your culinary standards. After all they brought a dish and they could be sitting right next to you when you start spouting off. That is a no no. Depending on how much food is served as in quantities don't make a pig of yourself, because there are lots of other people who need to eat too. If there is enough food after you have gone through the buffet line you can go back for seconds if everyone else has been served. Most importantly, if you can't behave like a civilized human being at a potluck party, just stay home. Does this sound harsh? Well we've all been to potluck parties where there is always that one person who just doesn't get it.
I hope you enjoy the recipes listed below and all eggs will be large.
Blackberry Sangria - oh how I love Sangria
1/4 cup simple syrup
1/3 cup brandy
1 cup cranberry juice
1 bottle of dry red wine
1 fresh lemon, sliced
1 juicy orange, sliced
1 cup fresh blackberries
1 cup fresh blackberries, crushed
1/2 tsp. pure vanilla extract
Simple syrup; into a small saucepan add 2 Tbl. of cold water and 2 Tbl. of sugar, bring to a boil to dissolve sugar. Cool. Into a bowl, crush 1 cup of blackberries. Place the lemon slices, orange slices, whole blackberries and crushed blackberries into a pretty glass or crystal pitcher. Pour in the simple syrup, the brandy and cranberry juice. Add the entire bottle of red wine. Mix in the extract, stir to combine all. Chill for at least 2 hours. Serve over ice.
Roasted Cherry Tomato Bruschetta
5 pints of cherry tomatoes
8 garlic cloves, smashed
7 sprigs fresh rosemary
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1 large baguette, thinly sliced on diagonal
Preheat oven to 350 degrees. Onto a large rimmed baking sheet, toss the tomatoes, garlic, rosemary and olive oil with some salt and pepper. Bake about 45 minutes, shaking pan halfway through, remove from oven and let cool. You can toast the baguette slices if desired. Top each piece with some of the tomato mixture and place on serving platter, garnish with fresh sprigs of rosemary.
Vegetable Spring Rolls
1 package rice paper rounds
1 large English cucumber, thinly sliced (leave on peel)
1 large avocado, peeled, pitted and thinly sliced (spritz with fresh lime juice to prevent browning)
2 cups grated carrots, peeled
1/4 cup purple cabbage, thinly sliced
fresh basil leaves
fresh cilantro, rough chopped
fresh mint leaves
1/2 fresh lime
1 small jalapeno, seeded and thinly sliced
Sauce
1/4 cup soy sauce
1 Tbl. Sriracha
1 Tbl. sesame oil
Soak rice paper sheets in warm water to soften, about 30 seconds to one minute. Using one sheet at a time, lay a rice paper sheet out on clean work surface and place small amount of each ingredient in center. Fold both sides over filling and gently roll up. With a sharp serrated knife slice on diagonal and place onto serving platter. Serve with sauce. Sauce; into a bowl whisk the sauce ingredients to combine, taste and adjust flavorings.
Creamy Cheesy Ham and Potato Chowder - warm and comforting
2 lbs. Yukon gold potatoes, peeled and cut into 1-inch chunks
2 1/2 cups frozen corn, thawed
4 cups black forest ham cut into 1/2-inch cubes (I purchase thick cut deli style from the grocer)
1 large yellow onion, diced
4 celery stalks, diced
2 large carrots, peeled and chopped
5 garlic cloves, minced
4 cups rich chicken stock
1 1/2 cups whole milk
1/2 cup heavy whipping cream
2 Tbl. cornstarch
2 cups sharp Cheddar cheese
1 cup sour cream
2 Tbl. fresh parsley, chopped
Tabasco, to taste
Into a large saute pan, add a drizzle of oil along with onion, celery and garlic, cooking and stirring to soften. Into a 6 qt. slow cooker add potatoes through chicken stock, stir and cover cooking on low for 8 hours until potatoes/carrots are tender. Into a small bowl whisk the milk and cornstarch to smooth. Stir into soup, cover and cook on high for 25 minutes until thickened, stirring occasionally. Turn off heat, stir in cheese, cream, sour cream, parsley and Tabasco. Taste and season with salt and pepper.
Oven Baked and Slow Cooker Chicken Wings - always a hit, always messy so get out those napkins and enjoy
5 lbs. chicken wings
2 1/2 cups ketchup
2/3 cup white vinegar
2/3 cup honey
1/2 cup molasses
3 Tbl. Tabasco
1 tsp. salt
freshly ground black pepper
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. chili powder
1 tsp. liquid smoke
Preheat oven to 375 degrees. Using a sharp knife cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 greased large baking pans. Bake 30 minutes then drain. Turn wings and back 25 more minutes or until juices run clear. Into a large saucepan, combine sauce ingredients and bring to a boil. Reduce to simmer uncovered for 30 minutes, stirring occasionally. Remove wings from oven and drain again. Place one-third of wings in 5 qt. slow cooker and top with one-third sauce, repeat layers twice. Cook covered on low for 3 to 4 hours. Stir before serving.
Asian Chicken Pasta Salad
1 (16 oz.) package bow tie pasta
3 (11 oz.) cans mandarin oranges, drained
2 (8 oz.) cans sliced water chestnuts, drained
3 cups poached chicken, shredded
1 (9 oz.) package baby spinach
1 1/2 cups roasted cashews
1/2 cup dried cranberries, make sure they are moist
1 bunch of scallions, sliced on diagonal, including green part
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil leaves, chiffonade
1/4 cup sesame seeds, lightly toasted
Dressing
1/2 cup canola oil
1/2 cup sesame oil
2/3 cup seasoned rice vinegar
2/3 cup teriyaki sauce
1/4 cup honey
pinch of red pepper flakes
salt and freshly ground black pepper
Dressing; into a blender add canola oil, sesame oil, rice vinegar, teriyaki sauce, honey, red pepper flakes, salt, and pepper, blend to combine, taste and adjust flavorings. Into a pot of boiling salted water add pasta and cook al dente, drain well rinse in ice water bath. When chilled drain well and pat dry with paper towels. Pour into a large bowl and drizzle with some dressing tossing to combine. Into the bowl with pasta add mandarin oranges, water chestnuts, chicken, spinach, cranberries, scallions, cilantro and basil, tossing gently to combine. Drizzle with some more of the dressing tossing. Pour onto large serving platter and top with sesame seeds and cashews. Serve remaining dressing on side.
Asian Lettuce Cups with Pork - one of my favorites!
1 lb. ground pork
1 medium yellow onion, chopped
1/4 cup hoisin sauce
4 garlic cloves, finely minced
1 Tbl. fresh ginger, grated
1 Tbl. seasoned rice vinegar
1 Tbl. soy sauce
2 Tbl. Thai chili sauce
1 (8 oz.) can water chestnuts, sliced, drained and finely chopped
4 scallions, finely chopped including green part
1 Tbl. toasted sesame oil
24 Boston lettuce leaves, rinsed in cold water and patted dry
Fresh cilantro, chopped
Into a large saute pan, add pork and onion cooking and stirring until pork is browned, being sure to break up. Stir in hoisin sauce, garlic, ginger, vinegar, soy and chili sauce to combine. Add water chestnuts, scallions and sesame oil to heat through. To serve; add lettuce leaves to large serving platter and spoon in pork mixture to each, top with fresh cilantro. Fold over to eat. I would make a couple of batches of these as they go fast.
Citrus Garden Salad
12 cups torn lettuces - I like romaine and Boston with some Frisee lettuce
2 ruby red grapefruit, peeled and sectioned
2 juicy navel oranges, peeled and sectioned
2 large firm, but ripe avocados, peeled, pitted and thinly sliced (spritz with fresh lemon juice to prevent browning)
1 small red onion, slivered
Gorgonzola cheese, crumbled
Homemade croutons
Dressing
1/2 cup canola oil
1/4 cup sugar
3 Tbl. fresh lemon juice
1 1/2 tsp. poppy seeds
salt and freshly ground black pepper
2 tsp. Dijon
Dressing; into a blender add ingredients and pulse to combine, taste and adjust flavorings. Onto a large serving platter add lettuces, drizzle with some dressing and toss to combine. Top with grapefruit sections, orange sections, avocados, red onion, cheese and drizzle with some more dressing. Top with croutons.
Delicious Potato Salad
3 lbs. Yukon gold potatoes, peeled and cut into 1-inch chunks
3/4 cup plain Greek yogurt
3 Tbl. extra virgin olive oil
2 Tbl. grainy mustard
4 celery stalks, thinly sliced including leafy tops
1/2 cup cornichon pickles, drained and chopped
1/2 medium red onion, julienned thinly
6 hard boiled eggs, coarsely chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Into a large pot of boiling salted water add potatoes and cook about 15 minutes or until tender. Drain well and let cool slightly. Into a large bowl stir yogurt, oil, mustard, add potatoes and toss to combine, taste and season with salt and pepper. Gently stir in celery, pickles and onion, toss gently and fold in eggs and parsley. Refrigerate to chill.
Rich Baked Beans
10 slices thick cut smoked bacon, chopped
2 large yellow onion, chopped
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
salt and freshly ground black pepper
5 garlic cloves, minced
3 (15 oz.) cans navy beans, drained and rinsed
2 (15 oz.) cans red kidney beans, drained and rinsed
3 (15 oz.) cans pork and beans, do not drain
1 1/4 cup ketchup
1/4 cup honey
1/4 cup molasses
4 tsp. dry mustard
Into a large saute pan, add bacon and cook to brown and crisp, remove to paper towels. Remove most of bacon fat and add onions, and bell pepper, cooking and stirring to soften, add garlic and cook stirring a couple of minutes. Into Dutch oven or container of your choice add all the beans, the cooked bacon, onions, garlic and bell peppers, stirring to combine. Add ketchup, molasses, honey and mustard, season with salt and pepper. Bake in a 350 degree oven for about 1 1/2 hours.
Chicken Salad - bring small croissants along with the chicken salad so everyone can assemble their own
5 cups cooked chicken breast, finely chopped
1 1/2 cup dried cranberries, chopped (make sure they are moist and not dried out)
3 celery stalks, finely chopped
4 scallions, thinly sliced including green part
1/2 tsp. yellow curry powder
salt and freshly ground black pepper
1/2 cup pecans, lightly toasted and chopped
1/4 cup mango chutney
1 cup mayonnaise, possibly depending on if you like it lightly moist or very moist
Accompaniments; Petite croissants, Boston lettuce, thinly sliced ruby red tomatoes
Into a large bowl combine chicken, cranberries, celery, and scallions. Into another bowl whisk the mayonnaise, curry, salt, pepper and chutney along with pecans. Blend the mayonnaise mixture into the chicken mixture and stir to combine, taste and adjust flavors. Refrigerate. Place into a pretty serving bowl and place onto a large serving platter surrounded by the petite croissants. Add accompaniments on side.
Large Tossed Salad for a Crowd
2 large bunches romaine lettuce, rinsed in cold water, spun dry and torn into pieces
2 pints of pear tomatoes, sliced in half
2 cups Swiss cheese, thinly julienned
1 cup slivered almonds, lightly toasted
10 sliced thick cut bacon, sliced
croutons, homemade is best
Dressing
1 large ruby red tomato, chopped
3/4 cup olive oil
1/4 cup apple cider vinegar
2 garlic cloves, chopped
1 tsp. dried oregano, crushed between your fingers
salt and freshly ground black pepper
honey to taste
Dressing; into a blender add all ingredients and process to smooth. Taste and adjust flavorings. Store in refrigerator in covered container. Salad; into a saute pan, add bacon and cook to browned and crisp, remove to paper towels. Onto a large serving platter add torn lettuce, top with tomatoes, Swiss cheese, bacon, almonds and croutons. When ready to serve drizzle with some dressing (shake first) and serve remaining dressing on side so it doesn't get soggy.
Creamy and Yummy Cranberry Salad - everyone loves this!
4 cups fresh or thawed frozen cranberries, rough chopped
1 (20 oz.) can unsweet crushed pineapple, drained
2 1/2 cup mini marshmallows
1 large crisp, sweet apple, peeled and diced
2/3 cup sugar
pinch of salt
2 1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup pecans, chopped
Into a large bowl mix the cranberries, pineapple, marshmallows, apple, sugar and salt. Cover and refrigerate overnight. Next day, add cream to bowl and beat with 1/4 cup powdered sugar to almost stiff peaks. Fold cream and nuts into cranberry mixture.
Baked Potato Salad - I do love potato salad!
5 lbs. Yukon gold potatoes, peeled and chopped into 2-inch pieces
salt and freshly ground black pepper
8 hard boiled eggs, chopped
1 package thick cut smoked bacon, chopped
3 cups sharp cheddar cheese, shredded
1 bunch of scallions, thinly sliced including green part
4 large dill pickles, finely chopped
1 1/2 cups sour cream
1 cup mayonnaise
3 tsp. yellow or grainy mustard
1/2 cup fresh parsley, chopped
Preheat oven to 425 degrees. Sprinkle potatoes with salt and pepper and bake on a lightly greased baking pan for about 45 minutes or until tender. Remove and cool slightly. Into a large bowl combine the sour cream, mayonnaise, mustard, pickles and mix to combine. Add potatoes, eggs, bacon and cheese mixing to combine. Taste and adjust flavorings adding more salt and pepper if needed. Mix in fresh parsley. Cover and refrigerate to chill.
Southern Cornbread Salad - when I lived in Texas, this was a salad that was always served at potlucks
1 (8 1/2 oz.) cornbread mix
1 (4 oz.) can chopped green chiles, undrained
1/4 tsp. cumin
1/8 tsp. oregano
1 cup mayonnaise
Tabasco to taste
1 cup sour cream
1 envelope ranch salad dressing mix
2 (15 oz.) can pinto beans, drained and rinsed
2 (15 1/4 oz.) cans corn, drained
3 ruby red tomatoes, chopped
1 large green bell pepper, seeded and chopped
1 bunch scallions, chopped including green part
10 strips thick cut smoked bacon, chopped
2 cups sharp cheddar cheese, shredded
Make cornbread according to package instructions. Stir in chiles, cumin, and oregano. Spread in greased 8-inch baking pan and bake 400 degrees for about 20 to 25 minutes, remove and cool. Into a bowl combine mayonnaise, sour cream, Tabasco and dressing mix, mixing well. Into a saute pan, add bacon cooking to browned and crisp, remove to paper towels. Crumble half of the cornbread into a 13x9 baking dish, layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, scallions, bacon and cheese. Repeat layers, cover and refrigerate 2 hours.
10 ears of corn on the cob
salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp. paprika
Tabasco, to taste
4 tsp. fresh lime juice
2 cups cotija cheese
1/4 cup fresh cilantro, chopped
Slice the corn kernels off the cob. Into a large saute pan, add oil over medium high heat. Add corn to pan with some salt and pepper and cook stirring occasionally about 15 minutes, until nicely charred. Into a large bowl mix the mayonnaise, sour cream, paprika, Tabasco and lime juice. Add corn and stir to combine. Stir in cheese and cilantro, cover and chill.
Baked Glazed Ham
1 (10 lb.) bone-in smoked ham
2/3 cup apricot preserves (good quality)
1/2 cup grainy mustard
3 Tbl. apple cider vinegar
Preheat oven to 325 degrees. With a paring knife cut a diamond pattern over surface of ham about 1/3-inch deep and spaced about 1-inch apart. Place ham in a large roasting pan and cover with foil. Bake 2 hours. Into a saucepan, combine preserves, mustard and vinegar. Bring to simmer. Raise oven temperature to 400 degrees. Unwrap ham and discard foil. Brush ham with glaze, getting into those cut sections. Bake 30 more minutes, glazing a couple of more times. Cook until skin is crispy and golden brown. Remove from oven and let rest 10 minutes before carving. After carving, place onto serving platter and garnish with dried Turkish apricots and fresh sprigs of parsley.
Texas King Ranch Casserole - one of my favorites
1/2 cup unsalted butter
1 large yellow onion, chopped
1 large red bell pepper, seeded and chopped
1 carton button mushrooms, sliced
4 garlic cloves, minced
1/2 tsp. chili powder
1/4 tsp. cayenne
salt and freshly ground black pepper
1 cup all purpose flour
3 1/2 cups rich chicken stock
1/2 cup heavy whipping cream
3 mild green chiles, roasted and peeled, stems and seeds discarded and diced
1 (10 oz.) can Ro-Tel tomatoes
18 corn tortillas
1 whole chicken, roasted and shredded
1 cup Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
Preheat oven to 350 degrees. Into a large saute pan melt butter, add veggies and saute to soften, stir in chili powder, cayenne, salt and pepper and cook about 1 minute. Sprinkle in flour 1/2 cup at a time and stir well cooking about 2 minutes. Whisk in 3 cups stock, 1 cup at a time until smooth. Whisk in cream, stir in chiles and tomatoes. Grease a 13x9 baking pan with butter. Pour remaining 1/2 cup stock into a bowl. Stack the tortillas in the bowl, 6 at a time to moisten then line the bottom of the pan with the tortillas making sure they overlap each other. Cover tortillas with half of the sauce. Add half of the chicken and sprinkle with a third of the cheese. Add second layer of soaked tortillas, remaining sauce and chicken, and another third of the cheese. Top with the remaining tortillas and cheese. Bake for about 1 hour until bubbly and lightly browned on top. Remove from oven and let rest 10 minutes before serving. Soooo Good!
Slow Cooker Pulled Pork
1 1/2 cups water
1/2 cup cider vinegar
2 Tbl. vegetable oil
1 (5 lb.) boneless pork shoulder, trimmed
1 tsp. cumin
1 tsp. cayenne
1 tsp. garlic powder
pinch of cinnamon
1 (18 oz.) bottle of your favorite barbecue sauce, or make your own
1/4 cup brown sugar, packed
salt and freshly ground black pepper
1/4 cup yellow mustard
Accompaniments; buns, coleslaw, thinly sliced onions, pickles
Into your slow cooker add the water and vinegar, set to low. Rub oil over entire pork shoulder and let rest 5 minutes. Mix the sugar, salt, pepper, cumin, cayenne, garlic powder, onion powder, cinnamon and mustard together in a bowl and rub all over the entire pork. Place pork into slow cooker. Cook on low about 8 hours. Transfer pork to work surface and let rest 10 minutes. Discard cooking liquid. Into a saucepan barbecue sauce. Place pork back into cooker and shred, add barbecue sauce and stir. Serve with buns and accompaniments.
Good and Messy Louisiana Spiced Chilled Shrimp
3 fresh lemons, sliced
2/3 cup butter, cubed
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 Tbl. seafood seasoning, or more to your taste
2 Tbl. chili garlic sauce, or more to your taste
3 Tbl. Tabasco, or more to your taste
1 Tbl. Italian salad dressing mix
4 lbs. uncooked large shell on shrimp
2 bay leaves
French baguette
Preheat oven to 350 degrees. Into a large microwavable bowl combine lemons, butter, ketchup, Worcestershire sauce, seafood seasoning, chili sauce, Tabasco and Italian dressing mix. Microwave covered about 3 minutes to melt butter, stir to blend. Divide shrimp and bay leaves between 2 ungreased 13x9 baking pans, Add half of the lemon mixture to each and toss to combine. Bake uncovered about 25 minutes, stirring halfway through. Remove bay leaves and serve with baguette. Have lots of napkins handy and great with chilled beer.
Raspberry Crumb Bars
3 cups all purpose flour
1 1/2 cups sugar, divided
1 tsp. baking powder
pinch of salt
1/4 tsp. cinnamon
1 cup shortening
2 eggs, lightly beaten
1 tsp. almond extract
1 Tbl. cornstarch
4 cups fresh raspberries
Preheat oven to 375 degrees. Into a large bowl add flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening to coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9 baking pan. In a large bowl combine cornstarch and remaining sugar, add berries and toss gently. Spoon over crust and sprinkle with remaining crumb mixture. Bake for about 35 to 45 minutes to bubbly and golden brown. Remove to cooling rack to cool. Cut into bars and store in refrigerator. Really good served with vanilla ice cream.
Peach Cobbler
3 cups sliced peaches, can use canned, but drain them
1 cup plus 2 Tbl. sugar, divided
1/2 cup butter, soft
1 cup all purpose flour
1 tsp. baking powder
pinch of salt
1/2 tsp. cinnamon
1 egg
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease a 2 qt. baking dish with non-stick spray. Spread peaches in a single layer in pan. Sprinkle tops of peaches with 2 Tbl. sugar and cinnamon. Into a bowl beat 1 cup sugar with butter to combine. Add flour, baking powder and salt. Mix, then add egg and vanilla. Continue beating to combine. Batter will be consistency of cookie dough. Using a spatula carefully spread batter over tops of peaches, spreading as evenly and covering most of the peaches. Bake for about 35 to 40 minutes to golden brown and bubbly. Remove and let stand about 10 minutes before serving.
Moist Apple Cake
3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. pure vanilla extract
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 cups all purpose flour
4 cups apples, crisp, tart, peeled and chopped
3/4 cup pecans, chopped
Frosting
2 (8 oz.) cream cheese, soft
4 tsp. butter, soft
4 cups powdered sugar, sifted
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a large bowl beat eggs, sugar, oil and vanilla. Combine flour, cinnamon, baking soda and salt and add to egg mixture, mixing well. Fold in apples and nuts. Pour into a greased 13x9 baking pan. Bake for about 55 to 60 minutes. Cool on wire rack. Frosting; into a bowl beat the cream cheese and butter, add sugar and vanilla beating to smooth. Spread over cooled cake. Refrigerate.
Caramel Brownies
2 cups sugar
3/4 cup baking cocoa
1 cup vegetable oil
4 eggs
1/4 cup milk
1 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup semisweet chocolate chips (good quality)
1 (14 oz.) package caramels
1 (14 oz.) can sweetened condensed milk
1 cup chopped pecans or walnuts, divided
Preheat oven to 350 degrees. Into a large bowl beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder and gradually add to egg mixture blending well. Fold in chocolate chips and 1/2 cup of the nuts. Spoon two-thirds of batter into a greased 13x9 baking pan. Bake for about 12 minutes. Into a large saucepan heat the caramels and condensed milk over low until caramels are melted. Pour over baked brownie mixture and sprinkle with remaining nuts. Drop remaining batter by teaspoonfuls over caramel layer, carefully swirl brownie mixture with knife. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out with moist crumbs (do not overbake) cool on wire rack.
Bon Appetit
Trust is a valued character trait often lacking in today's world. We have to learn to trust God in every circumstance and in every area of our lives. AMEN!
"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go." - Joshua 1:9
"Sovereign Lord, you are God! Your covenant is trustworthy, and you have promised these good things to your servant." 2 Samuel 7:28
"Those who know your name trust in you, for you, Lord have never forsaken those who seek you." - Psalm 9:10
"Lord Almighty, blessed is the one who trusts in you." - Psalm 84:12
"Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." - Proverbs 3:5-6
"A gossip betrays a confidence, but a trustworthy person keeps a secret." - Proverbs 11:13
