I am no longer making new posts to this blog, go check out the new recipes and such!

Preheat oven to 350 degrees.  Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth.  Combine remaining 1/3 cup evaporated milk, cake mix and margarine.  Mix well.  Press half of cake mixture into bottom of greased 13″ x 9″ baking pan.  Bake for 6 minutes.  Sprinkle 1 cup nuts and chocolate pieces over crust.  Top with caramel mixture, spreading to edge of pan.  Top with teaspoonfuls of remaining cake mixture, press gently into caramel mixture.  Sprinkle with remaining nuts, pressing lightly into top.  Bake for 20 minutes.  Cool slightly, refrigerate.  Cut into bars to serve.

4 cups sugar
1/4 cup margarine
1 2/3 cups evaporated milk
12 ounces chocolate pieces
1 pint marshmallow creme
1 cup nuts

Combine sugar, margarine and evaporated milk in saucepan. Boil until a soft ball forms when dropped into cold water (approximately 15 minutes). Add chocolate pieces and marshmallow creme. Beat with mixer until chocolate is melted and candy is smooth. Add nuts. Pour into a greased pan. Cool. Place in refrigerator until ready to slice. Cut into squares.

1/3 cup suet OR 1/2 cup olive oil
3 pounds boneless chuck, trimmed and cut into 1″ cubes
1/2 cup masa harina
1 large yellow onion, diced
6 garlic cloves, minced
3 tablespoons ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons dried coriander
1 teaspoon kosher salt, plus more, to taste
1 teaspoon finely ground 5-pepper blend
2 cups beef stock
3 tablespoons white wine vinegar
Cheddar Biscuits (see other recipe)

In a large saute pan over medium-high heat, warm the suet. Working in batches, brown the beef on all sides, 12 to 15 minutes total. Transfer to a slow cooker. Sprinkle in the masa harina. In the same pan over medium heat, combine the onion, garlic, chili powder, cumin, oregano, coriander, 1 teaspoon salt and the pepper blend. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add 1/2 cup of the stock and scrape up the brown bits, do not reduce the liquid. Transfer to the slow cooker and stir in the remaining stock and vinegar. Cover and cook on high for 6 hours. Taste the chili and adjust the seasonings with salt. Divide among 6 oven proof soup bowls. Top each with 1 uncooked Cheddar Biscuit, and sprinkle with remaining cheese. Place the bowls on a baking sheet and back until the biscuits are golden brown, 20 to 22 minutes.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups grated sharp cheddar cheese
8 tablespoons unsalted butter, cold and cut into 1/4″ dice
3/4 cup cold buttermilk

Preheat oven to 400 degrees. In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in 1 cup of the cheese. Rub in the butter until the mixture resembles coarse meal, handling it as little as possible. Add the buttermilk and stir just until the liquid has been absorbed. Work the dough briefly until it barely holds together in a flaky ball. On a lightly floured surface, roll out the dough about 1/2″ thick. Using a 3″ biscuit cutter, cut out 6 rounds. Reroll scraps only once. Biscuits can be covered and refrigerated for up to 8 hours. Placed on greased baking sheet, bake for 20 to 22 minutes or until golden brown.

Chop onions and parsley, saute in butter. Add flour, then add grated cheese and half and half. Put in double boiler. Stir until cream consistency. Add crabmeat.

Combine all ingredients, beat on low speed until smooth.

Preheat oven to 350 degrees.  In medium bowl, combined sweetened condensed milk, lemon juice, rind and food coloring.  Chill.  Meanwhile, combine flour, baking powder and salt.  In large bowl, beat sugar, shortening and vanilla until fluffy.  Add flour mixture alternately with milk, beating well.  In small bowl, beat egg whites until stiff but not dry.  Fold into batter.  Spread into 2 8″ or 9″ round layer cake pans.  Bake 25 minutes or until wooden pick comes out clean.  Cool 10 minutes.  Remove from pans, cool completely.  Split each layer horizontally into 2 layers**.  Spread about 1/2 cup lemon mixture between each layer and on top to within 1″ of edge.  Frost side and 1″ rim.  Coat side of cake with coconut.  Store covered in refrigerator.

**Tip:  To split cake layer, measure halfway up side, mark with toothpicks.  Using long piece of thread, rest on picks.  Cross thread and pull through.

Preheat oven to 350 degrees.  In heavy saucepan, combine caramels, sweetened condensed milk and 1/2 cup shortening.  Over medium heat, cook and stir until melted and smooth.  In medium bowl, combined flour, cocoa, baking soda and salt.  In large bowl, beat sugar and remaining 3/4 cup shortening until fluffy.  Beat in eggs.  In small bowl, combine water, buttermilk and vanilla.  Add alternately in with flour mixture, beating well.  Spread half the batter into greased 13″x9″ baking pan.  Bake 15 minutes or until center is set.  Spoon caramel mixture evenly over cake.  Spread remaining batter evenly over caramel.  Sprinkle evenly with nuts.  Bake 40 minutes or until cake springs back when lightly touched.  Loosen from sides of pan while warm.  Cool completely.

Preheat oven to 300 degrees. Combine crumbs, sugar and shortening. Press firmly on bottom of 9″ springform pan.  In large bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Beat in eggs and lemon juice.  Pour into prepared pan.  Bake 45 minutes or until center is set.  Top with sour cream.  Bake 5 minutes longer.  Cool.  Chill.  Top with pie filling.  Refrigerate leftovers.