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I hope you enjoy the recipes!

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1. Easy Caramel Apple Bars
2. Easy Hot Pepper Jelly
3. Egg Casserole Recipe
4. Eggplant Parmesan Recipe
5. Espresso Chocolate Sauce
1. Easy Caramel Apple Bars

Bake the irresistible combination of caramel and apples in an easy cookie mix bar.

Prep Time: 15 min
Total Time: 2 hours 55 min
Makes: 36 bars
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
3/4 cup caramel topping
1/4 cup Gold Medal® all-purpose flour

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
3. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Empire, Regent and Spartan apples are good choices for baked apple desserts.
Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal.

Nutrition Information:
1 Bar: Calories 100 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 95mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 9g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 

*Percent Daily Values are based on a 2,000 calorie diet.

© 2009 ®/TM General Mills All Rights Reserved

2. Easy Hot Pepper Jelly

6 green bell peppers
12 hot peppers
2 cups water
5 1/2 cups granulated sugar
1 cup white vinegar
1/3 cup lemon juice
1 (6 ounce) bottle Certo

Cut stems and chop peppers, leaving in seeds. Cover with water and simmer until tender. Mash through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly. Add sugar and vinegar to juice. Rapidly bring to a boil and add lemon juice and Certo. Boil hard for 1 minute. Remove from heat and skim off foam. Pour into sterile jars and seal.

Yields 8 half pints.

This is delicious served with cheese and crackers or spread on cream cheese.
3. Egg Casserole Recipe

Break open a new idea for breakfast

From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


1 cup fresh bread crumbs

12 hard-cooked eggs, sliced

1 pound bacon, cooked and crumbled

1 to 2 tablespoons bacon drippings

4 cups sour cream

2 (4-ounce) cans mushroom stems and pieces, drained

2 teaspoons salt

4 teaspoons chopped parsley

4 teaspoons chopped chives

1/2 teaspoon paprika

1-1/2 cups grated cheese


Preheat oven to 350 degrees.  Sprinkle crumbs over bottom of a greased 9x12-inch casserole, and top with sliced eggs.  Mix remaining ingredients except cheese, and pour over eggs.  Sprinkle with cheese.  Bake 30 to 35 minutes or until bubbly.

SERVES: 10 - 12

4. Eggplant Parmesan Recipe

Make dinner interesting again

From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


1 large unpeeled eggplant, cut into one-quarter-inch slices

2 eggs, slightly beaten

1 cup bread crumbs

1/2 cup vegetable or olive oil

2 (15 ounce) cans tomato sauce

1 teaspoon salt

2 teaspoons oregano

1/2 cup chopped parsley

1 (10 ounce) package mozzarella cheese slices

1 cup grated Parmesan cheese TO PREPARE:

Preheat oven to 350 degrees.  Dip eggplant slices in egg and then in bread crumbs.  Fry slices in oil for three minutes on each side; drain well.  In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat.  Place half of the eggplant slices in a greased 2-quart casserole.  Cover with half of the tomato sauce and half of mozzarella cheese.  Repeat layers.  Top with Parmesan cheese.  Bake 45 minutes.

SERVES: 6 - 8
5. Espresso Chocolate Sauce

Serve this over ice cream.

1/3 cup strong coffee
2 (1 ounce) squares unsweetened chocolate
1/2 cup granulated sugar
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract

In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla extract.

Yields 1 cup.


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