Brownie and Sea Salt Caramel Trifle

Recipe adapted from recipe-me.coms

Ingredients:

• 1 package Betty Crocker Delights Supreme Original Brownie Mix
• 1 4-serving package instant white chocolate or vanilla pudding
• 2 cups cold milk
• 1 tub Cool Whip
• 1 recipe of Salted Caramel Sauce
• Whipped Cream (optional)
• Chopped Peanuts (optional)
• Sea Salt (optional)

Instructions:

1. Prepare brownies in a 9X13 pan as directed on the package.  Cool completely.  Cut into 1-inch cubes
2. Make the pudding as directed on the package using 2 cups of cold milk
3. Fold the thawed Cool Whip into the pudding 
4. Assemble the trifle starting with a layer of brownie cubes, using just less than half of the brownies. Then drizzle a couple of spoons of caramel sauce over the brownies.  Top with about 1/2 of the pudding-Cool Whip mixture.  Drizzle with caramel sauce.  Repeat the layers once more.  Then garnish with a few cubes of brownie and a little more caramel sauce.
5. Serve with Whipped Cream, chopped peanuts and sea salt as optional toppings.

Salted Caramel Sauce

Recipe adapted from recipe-me.com

Ingredients:

• 1 stick (8 tablespoons) butter
• 1 cup brown sugar (original recipe calls for dark brown)
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 teaspoon coarse sea salt

Instructions:

1. In a saucepan over medium heat, melt the butter and then whisk in the brown sugar.
2. Add the heavy cream stirring well.  Bring mixture just to a boil, reduce heat and simmer slowly for 5 minutes, stirring often.
3. Remove from heat and stir in the vanilla and salt.

Simple 3-Ingredient Tomato Sauce

Recipe modified from 12 Tomatoes

Ingredients:

• 1 can (28 oz.) whole tomatoes
• 4 tablespoons unsalted butter
• 1 onion, chopped
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon Worcestershire sauce

Instructions:

1. In a medium to large pot over medium heat add the can of tomatoes with juice, chopped onion and butter.
2. Season with salt, pepper, oregano and Worcestershire sauce.
3. Simmer for 40 minutes or more, breaking up the tomatoes with the spoon each time you stir. (The longer it simmers the more the tomatoes break down.)
4. Add water if the sauce becomes too thick.
5. Adjust seasonings, adding more salt, pepper, oregano or Worcestershire sauce to taste.

Notes:

The original recipe called for 1/4 cup fresh basil, finely chopped, to be added for the last 5 minutes. As I like oregano more than basil I opted to use dried oregano which I had on hand.

I broke up the whole tomatoes with my hands as I added them to the pot.

Last time I made this I probably added about a cup of water by the time I served the sauce.

Chicken Pepperoni

Dad's Recipe

Ingredients:

• 1 stick pepperoni
• 2/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 pounds boneless, skinless chicken (more or less to preference)
• olive oil
• 2 large cans tomato sauce (29-32 ounces each)
• 2 cans tomato paste (6 oz each)
• 1/2 - 1 teaspoon red pepper flakes
• Pasta of choice

Instructions:

1. Cook pasta according to package directions
2. Slice thick and then quarter the slices of pepperoni.  Cook in skillet or dutch oven over medium heat, allowing the fat to render out.  Remove pepperoni from pan and set aside.
3. Season the flour with salt, pepper, oregano, basil, garlic powder and onion powder,
4. Cut chicken into bite size pieces. Dredge chicken in the seasoned flour until well coated.  Shake off excess and brown in the rendered pepperoni fat.  Add olive oil to the skillet if needed. Cook chicken until almost cooked through.  Remove from pan and set aside.
5. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.  Return chicken and pepperoni to pan. Bring to simmer and cook, stirring frequently, for at least 7 minutes. (Step five may be done in a crockpot and cook on high until chicken is fully cooked)
6. Serve over pasta.