Happy Saturday....from Vintage Mulberry!

SATURDAY, OCTOBER 1, 2011

Happy Saturday!

Here are a couple of ideas for any of you that are tailgaiting this weekend! We had these last night at ours and they were so yummy! Hope you enjoy!


Fudgy Chocolate Chip Toffee Bars

from Pillsbury

1/2 C butter, melted
2 C graham cracker crumbs (32 squares) 
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours. 

Chipped Beef Dip in a Bread Bowl

• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons white wine
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 (8 ounce) package cream cheese, softened
• 1 (2 ounce) package dried beef, chopped
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onion in butter over a medium-low heat until the onion is tender. Add white wine and simmer for 2 minutes.
3. Mix sour cream, mayonnaise, cream cheese, and dried beef into the skillet. Stir continuously until all of the ingredients are melted together. Pour the mixture into an 8 inch baking dish and top with the pecans.
4. Bake for 15 to 20 minutes.

*the only thing I did differently was to put the dip in the bread bowl...I used the round loaf of Hawaiian Bread and it was so good! It's especially good if you use the leftover bread from hollowing out the bread bowl for dipping!!