Page 22 Dairy Star Second Section Saturday, January 12, 2013

Calf Jacket$27.50 singles

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Dairy Recipes1 lb. ground beef32 oz tater tots1 c. shredded cheese 1/2 teaspoon salt1/4 teaspoon black pepper1 (10 1/2 oz) can cream of mushroom soup1/4 c. milk 1. Brown ground beef and drain.2. Line crock pot with tater tots 3. Combine all other ingredients and pour mixture over the tater tots4. Cover. Cook on high 3 hrs.

Crockpot-Tater Tot Casserole

Quick and Easy Potatoes1 (12 oz) pkg frozen hash browns1 can cream of mushroom soup1 8 oz. carton sour cream1/2 c. milk1 (4 oz) pkg. sharp chedder cheese, shredded

Thaw hash browns in refrigerator. Mix soup, sour cream and milk. Place pota-toes in 9x13 pan. Cover with mixture evenly. Sprinkle with cheese (amount of cheese may be increased if desired). Bake at 350 for 35-45 min.

Recipes submitted by: Jenny Poppler, Waverly, Minn.

ubmitted by:ubmWaverly, Minn., W Walking Taco

Casserole

1 1/2 lbs. ground beef1 pkg. taco seasoning mixFritos or Doritosshredded chedder cheese 1. Brown ground beef. Mix in taco sea-soning and cook according to direc-tions on pkg.2. Layer in a casserole dish in the fol-lowing order: Chips, meat mixture, shredded cheese. Repeat layers.3. Bake at 350 for about 15-20 min or until cheese is bubbly.

Chocolate Caramel Brownies

For the brownies:1 cup (2 sticks) butter12 oz. bittersweet or semisweet chocolate, coarsely chopped1 1/2 cups sugar4 large eggs1 tablespoon vanilla extract1 1/4 cups all-purpose our1/2 teaspoon salt1 1/2 cups pecans, coarsely chopped (optional, I didn't use any)1 cup semisweet chocolate chips

For the caramel lling:14 oz. caramel candies, unwrapped1/4 cup heavy cream

Preheat the oven to 350 degrees. Line a 9x13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large micro-wave-safe bowl combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50 percent power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sug-ar, eggs and vanilla until incorporat-ed. Stir in the our and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on) and let the brown-ies cool for 20 minutes.Meanwhile, add the chopped pecans

(if using) to a medium skillet over me-dium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel lling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50 percent power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the micro-wave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the cara-mel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the cara-mel). Sprinkle the chocolate chips and the remaining pecans on top of the -nal brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serv-ing. I found the brownies sliced easier once they had been cooled and refrig-erated for an hour or two.Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Makes 24 brownies

Page 24 Dairy Star Second Section Saturday, January 12, 2013

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