Knock You Naked Brownies, aka ‘Turtle Brownies’ (The Pioneer Woman)

August 10, 2011 at 10:30 pm (Desserts)

Good stuff!  Another Pioneer Woman recipe that I copied and pasted here for my easy access.  Make sure to use the 18.25 oz cake mix this recipe calls for.  Some brands make a 15 oz version of German Chocolate Cake…it doesn’t work (I can vouch for that one).

Recipe: Knock You Naked Brownies

Prep Time: 15 Minutes | Cook Time: 23 Minutes | Difficulty: Easy | Servings: 12


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Ingredients

  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

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Rice Krispies Treats

December 20, 2010 at 9:34 am (Desserts, Holiday Favorites)

The original recipe…from kellogg’s website.  I put it on my blog so I can see it on my phone while in the grocery store.  Lame, but the truth.  I figure most people know how to make these without my help. 

Ingredients:

  • 3 Tbs. Butter or Margarine
  • 1 pkg (10 oz., about 40) regular marshmallows -OR- 4 cups miniature marshmallows
  • 6 cups Rice Krispies cereal

 

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Microwave Directions:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note:

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

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Puppy Chow (Chex Muddy Buddies)

December 20, 2010 at 9:14 am (Desserts, Holiday Favorites)

Ingredients:

9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

 

Directions:

1. Into large bowl, measure cereal; set aside.
2.  

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3.  

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

 

Nutritional Information:

1 Serving: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 16g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils 
*% Daily Values are based on a 2,000 calorie diet.

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Meringue Cookies

November 25, 2010 at 10:02 am (Desserts, Holiday Favorites)

These are the best EVER.  My neighbor Dottie introduced these to us the first Christmas we lived in Tennessee.  Everytime I’ve brought them to a party, people have raved about them.  Like Ms. Dottie, I only make these for the Christmas season.

Approximately 20 cookies per batch

Ingredients:

  • 2 egg whites (room temperature)
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 6 ounces chocolate chips

Directions:

Preaheat oven 300 degrees.

Beat egg whites, salt, cream of tartar, and vanilla until mixture forms a soft peak.  Gradually add sugar until stiff peaks.  Fold in chocolate chips.

Line cookie sheets with brown paper (I use brown paper bags).  Spoon batter onto lined cookie sheets.  Cook for 25 minutes, or until light brown.

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