Twix Cookies

Shortbread Cookies

1-½ cups butter, softened

1 cup powdered sugar

1 tsp. vanilla

3 cups flour

¼ tsp. salt

Caramel Layer*

15 oz of caramel

2 TBS evaporated milk

Chocolate Layer

2 cups milk chocolate chips

2 tsp. shortening or butter or vegetable oil

1.  Preheat oven to 350°F.  In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.

2.  Dump dough onto a lightly flour surface.  Roll dough out to ½ inch thick.

3.  With a small biscuit cutter, cut out cookies and place on greased cookie sheet.

4.  Bake at 350°F 14-16 minutes.  Remove from oven and let cookies cool completely.

5.  Melt caramel and milk according to package directions. Spread over cooled cookies. Let caramel cool completely before spreading on the chocolate.

6.  In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel.

Let chocolate set before eating and serving.

*I used 6 minute carmels for the middle

From Chef In Training

S'mores Rice Krispy Treat Pinwheel

10 oz miniature marshmallows

¼ cup butter (plus more for greasing)

5 cup Rice Krispies cereal

¾ cup graham cracker crumbs

7 oz jar marshmallow crème

6 Hershey's chocolate bars

1. Preheat oven to 200℉.  Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
2. Combine marshmallows and 1/4 cup of butter in a microwave-safe bowl. Heat on high for 30 seconds, stir. Repeat until completely blended.
3. Stir in cereal and graham cracker crumbs.
4. Press mixture into prepared pan.
5. Spread marshmallow creme on top using an offset spatula.
6. Place Hershey's bars on top of the marshmallow creme.
7. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
8. Let cool for 10 minutes.
9. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
10. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
11. Slice and serve!

From Mom on Timeout

Chicken Queso Pasta

8 ounces penne pasta
2 TBS vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 tsp. cumin
1/4 tsp. coriander
1 TBS flour
1-1/3 cup milk (2% or higher)
1 tsp. salt
3 TBS cream cheese
6 oz colby jack cheese, divided
1/2 cup drained Ro*tel tomatoes
2 cups cooked shredded chicken

1.  Cook the pasta according to package directions but cook 2 minutes less.  Set aside.

2.  In medium pot heat the oil and then cook onion, garlic and peppers until they soften (about 3 minutes).  Add cumin,  coriander, and salt and cook for an additional 2 minutes or until the spices become fragrant.

3.  Add the flour to the onion mixture and stir until flour is mixed in and moistened.  Slowly add milk and stir until smooth.  Bring the mixture to a simmer and allow to thicken.

4.  Turn off the heat and add in the cream cheese and 4 ounces of the shredded cheese.  Stir until melted.  Stir in Ro*tel tomatoes, chicken and pasta.  Stir to mix.  When mixed pour into a greased 2 quart casserole dish.

5.  Cover with remaining cheese and bake in a preheated 350℉ oven for 20-30 minutes until pasta is bubbly and cheese is melted. Let stand 5 minutes before serving.

From Evil Shenanigans