the Billion Dollar Bar

Bottom Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.
Nougat Layer
4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.
Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.
Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.

 

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Lemon Pepper Chicken Wings

Ingredients:

    3 boneless skinless chicken breasts (cut into ½” pieces)
    1 cup unbleached all-purpose flour
    2 teaspoons salt
    ½ teaspoon ground black pepper
    ½ teaspoon cayenne pepper
    ¼ teaspoon garlic powder
    ½ teaspoon paprika
    1 cup milk
    oil (for frying)

Lemon Pepper Sauce-

    3 tablespoons olive oil
    3 tablespoons butter (melted)
    lemon pepper (to taste)
    The juice of ½ lemon
    ½ teaspoon garlic powder

Directions:

    In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together the egg and milk.
    Dip each piece of chicken first into the egg mixture, then roll in the flour mixture. Repeat this process one time to that the chicken is double coated. Refrigerate the breaded chicken for 20 minutes.
    Heat oil in a deep-fryer to 375 degrees F. Deep-fry the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.), about 5-6 minutes per batch. Drain on a plate lined with paper towels.
    In a small bowl combine olive oil, melted butter, lemon pepper, lemon juice and garlic powder. Pour the sauce over the cooked boneless wings and toss to coat.

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Chocolate Suicide

Cookie dough on bottom

Oreo arranged in the middle

brownie batter poured over the top.

Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

This for Me would be an Eat in Moderation or maybe once every 6 months 

 

 

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Cafe Latte’s Turtle Cake

 Unsweetened cocoa powder
1 egg, lightly beaten
1 cup buttermilk or sour milk (see note below)
2/3 cup vegetable oil
2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup freshly brewed hot coffee
Chocolate Frosting (see recipe below)
1 1/2 cups pecan halves, toasted
1/2 cup purchased caramel ice cream topping*

Directions
Grease three 9-inch cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans. (Layers will appear shallow.)
Bake in a 350 degrees F oven for 22 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly.
When the cakes are cool, make the Chocolate Frosting. Place 1 cake layer, top-side down, onto a serving plate with a lip. Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the ice cream topping. Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping. Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping.
Chill cake 1 to 2 hours before serving.

Note
Note: If you don't have buttermilk on hand when preparing this cake, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Tip
* A thicker caramel topping works best in this recipe. Some caramel will ooze from the cake as it chills.
Tip
** If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as directed, and bake remaining batter.

Chocolate Frosting
Ingredients
1 cup sugar
1/2 cup milk
6 tablespoons butter, cut up
1 12 - ounce package semisweet chocolate pieces (2 cups)
1 - 2 teaspoons freshly brewed hot coffee

Directions
In a medium saucepan, combine sugar and milk. Add cut up butter. Bring to boiling, stirring constantly. Remove from heat. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. If necessary, let stand several minutes before using. 3

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TACO PIE

 Ingredients:
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

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FRENCH TOAST BAKE

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Better than anything cake!

Ingredients

• 1 box devil's food cake mix (+ ingredients on box)
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) jar caramel ice cream topping
• 8 ounces Cool Whip
• 3/4 cup milk chocolate heath toffee bits

Instructions

1. Bake the cake according to the directions.
2. Remove the cake from the oven and poke holes all over the top with a butter knife or fork.
3. Drizzle the caramel sauce over the cake. Then drizzle the can of sweetened condensed milk over top. Allow the topping to soak into the holes.
4. Once the cake is at room temperature, top with Cool Whip and toffee bits.
5. Store in the refrigerator one hour before serving.
6. Enjoy! 

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