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1 C crushed pretzels

1/2 C chopped pecans

3/4 C brown sugar

3/4 C butter, melted

3 C diced strawberries

8 oz cream cheese, softened

1/2 C granulated sugar

1 t vanilla

3 C cool whip,

(or use whipped cream)

  Mix together chopped pretzels, chopped pecans, brown sugar, and melted butter. Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for seven minutes. Allow the mixture to cool and then break it into small pieces.

  Dice three cups of strawberries and set them aside. Beat together softened cream cheese, granulated sugar, and vanilla. Fold in whipped topping.

  Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture. Spoon into a serving dish.


6 T honey

3 T soy sauce

3 T brown sugar

3 t vinegar

2 t sesame oil

4 garlic cloves, minced

½ C flour

1 t salt

1 t garlic powder

2 eggs

1 ½ C panko bread crumbs

¼ C vegetable oil

2 boneless, skinless chicken breast halves, cut in half butterfly style or pounded to ¼” thick and cut in half widthwise


  In a small mixing bowl stir together the first six ingredients (honey through garlic cloves). Set aside.

  In a large skillet, heat 2 tablespoons vegetable oil over medium high.

In a shallow bowl or pie plate, whisk together flour, salt and garlic powder. In a separate dish, beat eggs together.

  In a third dish, add panko crumbs. Dredge each chicken piece in flour mixture, then eggs and then panko crumbs, pressing crumbs slightly to adhere.

  Heat vegetable oil in a large skillet over medium high. Cook until chicken is golden browned on both sides and cooked through, 3-5 minutes per side. Remove from pan and set aside.

  Using tongs and a wad of paper towels, wipe out the pan. Return pan to medium high heat and pour in honey garlic mixture. Simmer mixture, stirring frequently, until reduced and slightly thickened, 1-3 minutes and remove from heat. Add chicken back to the pan and turn to coat both sides of each piece with sauce. Serve immediately.

  Serve with white rice.



Caramel Sauce

14 oz caramel candies  

1/2 C evaporated milk


Brownie Batter

15.25 ounces German chocolate cake mix (see note)

1/3 C evaporated milk

3/4 C butter melted (12 tablespoons)

1 t vanilla extract


Additional For Filling

1 C chocolate chips

  Preheat your oven to 350 degrees.

  Take the plastic off all of the caramels and put them in a small saucepan with 1/2 a cup of evaporated milk over medium heat. Heat until the caramels are completely melted and the sauce is smooth, being careful to stir frequently.

  While the caramels are melting, mix together the dry German chocolate cake mix, 1/3 a cup of evaporated milk, the melted butter, and the vanilla. Mix until it is a smooth consistency.

  Divide the batter in half and spread half evenly into a greased 9 by 13 inch pan. Bake for 8 minutes.

  After 8 minutes pull the brownies out, and top with the caramel sauce (spreading it very gently to make an even layer), sprinkle with chocolate chips, and then layer on the second half of the batter.

  Put it back in the oven for 18 minutes or until the brownies begin to pull away from the side of the pan.


  You are only using the dry box mix. Do not use the ingredients or instructions on the box.

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