Step 1: Line 8-inch square (2-quart) glass baking dish with waxed paper or cooking parchment paper.
Step 2: In 2-quart saucepan, heat 2 1/2 cups butterscotch chips and 1 can (14 oz) sweetened condensed milk (not evaporated) over medium heat, stirring occasionally, until melted.
Step 3: Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon kosher salt. Spread in baking dish; refrigerate about 4 hours or overnight. Cut into 8 rows by 8 rows for 64 (1-inch) squares.
Posted by Darlene on November 11, 2016 at 12:40 pm
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Thank you for sharing this roundup, See Mom Click!
My readers love your daily free ebook list!!!
Below are 10 FREE eBooks that you can download from Amazon. Please note that these eBooks are only free for a little while, then they go back to regular price. Always check to see if they are still free.
Posted by Darlene on November 11, 2016 at 11:21 am
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
TGIF!
I want to start out by complaining about the sun, but then I’m always complaining about the sun, and I’m sure that’s getting old, so I won’t complain. Much. At least it’s windy. I love that!
Last night I made a delish Chocolate Cake with Pudding Cream Filling! I’ve had two pieces so far, and it’s totally awesome. Today I’m freezing the rest for my mother. Not much left. My mother devoured so much of it. She even had it for breakfast. lol I will for sure be trying other varieties of this cake!
No plans for today, at least not so far. Might be getting together with Sandy later. Might not. I really don’t want to go out into the sun. So glad darkness comes early! I’d be happy if it started to get dark at noon! lol (seriously)
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
One-Pot Enchilada Rigatoni Recipe
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (12 oz) evaporated milk
1 lb uncooked rigatoni pasta
1 can (11 oz) whole kernel corn with red and green bell peppers
2 cups shredded Mexican cheese blend (8 oz)
Step 1: In nonstick 5-quart Dutch oven, cook beef with salt to taste over high heat, stirring frequently, until brown. Do not drain.
Step 2: Add enchilada sauce, evaporated milk, 4 cups hot water, the pasta and corn. Heat to boiling over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally; do not drain.
Step 3: Remove from heat; stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.
Posted by Darlene on November 10, 2016 at 11:58 am
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Thank you for sharing this roundup, See Mom Click!
My readers love your daily free ebook list!!!
Below are 10 FREE eBooks that you can download from Amazon. Please note that these eBooks are only free for a little while, then they go back to regular price. Always check to see if they are still free.
Posted by Darlene on November 10, 2016 at 11:54 am
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Happy Thursday!
Sun is shining, yet again, in Sanford. Mother Nature is not good to me! lol But I have early darkness on my side. Thank goodness for that!
Did you watch me clean my remote control? Did ya? Did ya? I took one apart for you and showed you how to clean the inside. It’s very easy and it will fix those buttons that no longer work!
I also have my Pillow Shams up on eBay! I hope to be making more soon, mostly just to show you how to make them! So many sewing ideas (and no-sew too) but so little time!
I think I’ll just go ahead and get this day started! I’d like to be dressed by 1:00pm. lol
Step 2: Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Step 3: Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies.
Step 4: Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Tips: If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until desired consistency.
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Thank you for sharing this roundup, See Mom Click!
My readers love your daily free ebook list!!!
Below are 10 FREE eBooks that you can download from Amazon. Please note that these eBooks are only free for a little while, then they go back to regular price. Always check to see if they are still free.
