Actually, these are the recipies I get asked for most often. As I have time, I'm sure I'll expand on the list.
Oh, and the truth in advertising disclaimer: these are the base recipies; when I'm actually cooking, I tend to vary from them in differing ways.
Unwrap caramels and melt in double boiler with 4 oz. evaporated milk. Keep warm. (Note: microwaves can be used for melting/warming anything that usually requires a double boiler.)
In mixing bowl, combine melted butter, 4 oz. evaporated milk, and cake mix. Stir until smooth. [Machine mixing is not cheating.] If dry and crumbly (not likely) add evaporated milk. If sticky (more likely), add flour, 1/4 cup at a time. The dough should be something that pats into a flat "pancake" without cracking or sticking to your palms.
Pat half of the dough into a well-greased and floured (or teflon) 9"x13" pan. Bake at 350 deg.F. for 12-15 minutes.
Remove and cool for 5 minutes (more is ok). Sprinkle dough with some of the chips, then pour and spread the caramel mixture to cover. Sprinkle remaining chips on top of the caramel.
Put the remaining half of the dough across the top. The best way I've found to do this is to pat the dough into palm-sized cakes, lay them out side-by-side, and then fill in the cracks and holes. Bake 15-20 minutes more. Cool in pan for 1 hour.
This next step is the hardest -- I ususally try to time it so I start this right before going to bed! Chill in fridge for at least 4 hours.
Gooies are easiest to cut when cold, taste best at room
temperature. They can be stored in the fridge for quite a while, in the
freezer almost indefinately. The piece size can vary: I've cut a batch
into as few as 8x10 pieces, or as many as 10x12.
Preheat oven to 350°.
Use a 4 quart pyrex (e.g. corningware) casserole dish: prep it with
PAM (or equivalent). [Note: one of the nice things about this
recipe is that this is the only dish which gets dirtied: so cleanup is
If you haven't already, dice the celery.
Place dish on stove burner, medium-high. Slice margarine and
place in dish to melt. Add minced onion and celery, then
stir. When the stirring
no longer keeps the butter from bubbling -- or you've been stirring for
at least two minutes -- take the dish off the heat.
Add the minute rice, mushroom soup, water, cheez whiz, and salt;
stir around until well mixed.
Add the frozen broccoli to the center of the mixture, cover it if
the dish is deep enough, but don't try to break it up or stir it in.
Bake, with the dish's top on, for 35-40 minutes.
Bring out, and now do stir the broccoli in with the rest of the
Bake for another 25-20 minutes (for a total of 60). If, when
you brought it out, it looked too "liquidly", leave the top off for
second round of baking.
Hint: reheating, or heating again after taking it somewhere, works well at 350° for 25 minutes.
Preheat oven to 350°.Cream style Corn canned: 17oz 21.5oz 42.5oz
mix corn, milk, & egg(s)
add first cracker crumbs, onion, palm salt, dash pepper
pour into greased baking dish (usually round)
top with second cracker crumbs
bake for 30 - 35 minutes
Page last edited: 2011/08/17 by email@example.com