Ingredients
- 1 tsp, plus 3/4 cup butter cubed
- 45 club crackers (butter crackers)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup brown sugar
- 3 Tbsp light corn syrup
- 1 cup semi-sweet chocolate chips
Servings:
Instructions
- Line a 9-inch square pan with foil. Grease foil with 1 tsp butter. Arrange single layer of crackers in bottom of pan.
- In a saucepan, combine sweetened condensed milk, brown sugar, corn syrup, and remaining butter. Bring to boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil for about 7 minutes, stirring occasionally. Remove from heat and evenly spread 1/3 of the mixture over crackers in pan. Repeat the cracker and caramel layers twice. Immediately sprinkle chocolate chips over the top, allowing to melt approximately 3–5 minutes or until glossy. Spread chocolate over the top.
- Cover and refrigerate for 2 hours or until chocolate has set. Lift out of pan using foil and cut into bars.
Recipe Notes
Recipe courtesy of Lavaughn Buehl, Janesville, WI.
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Ingredients
- 2 lbs boneless pork loin cut into cubes
- Wood skewers
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/4 cup butter
- 3 Tbsp vegetable oil
- 1 (2 oz) pkg onion soup mix
- 14-1/2 oz chicken broth
- 1 cup water
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Servings:
Instructions
- Thread pork cubes (approx. 5) on small wooden skewers (cut to fit skillet). Combine flour, garlic powder, and pepper. Roll kabobs in flour mixture to coat.
- In a large skillet, heat butter and oil. Add skewers; cook until browned, turning frequently. Remove from heat; drain. Sprinkle soup mix over pork, add broth, and one cup of water to skillet. Boil, reduce heat, cover, and simmer for 15–20 minutes until pork is tender. Remove skewers from skillet. Whisk cornstarch and 1 tablespoon cold water together and add to pan juices. Cook until smooth. Serve with mashed potatoes or vegetables.
Recipe Notes
Recipe courtesy of Sandy Drescher, Neillsville, WI.
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Ingredients
- 8 oz wide noodles cooked
- 3 cups diced chicken
- 1/2 lb fresh mushrooms sliced and sautéed in butter
- 1/4 tsp sage
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 (10.5 oz) cans cream of celery soup
- 1 cup sour cream
- 8 oz mild shredded cheddar cheese
Servings:
Instructions
- Mix cooked noodles with all ingredients except cheese. Place in a greased, 2-quart casserole dish; top with cheese. Bake at 350 degrees for 30 minutes.
Recipe Notes
Recipe courtesy of Judy Stoney, Clinton, WI.
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Ingredients
- 4 lbs ground beef
- 2 large onions minced
- 1 Tbsp salt
- 1 tsp pepper
- 1/3 cup flour
- 1 qt water or stale beer
- 1 Tbsp Worcestershire sauce
- 3 cups ketchup
- 1–2 Tbsp chili powder
- 30–32 large buns
Servings:
Instructions
- Brown beef with onions, stir until crumbly. Put meat and onions in a Dutch oven and add salt and pepper. Stir flour into the mixture. Add water or beer, Worcestershire sauce, ketchup, and chili powder. Simmer for 20 minutes. Stir occasionally. Serve on buns.
Recipe Notes
NOTE: This works great with wild game burger too!
Recipe courtesy of Peggy Hoyer, Ellsworth, WI.
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Ingredients
- 2 10.5 oz cans cream of mushroom soup
- 1 cup milk
- 2 cups frozen peas
- 2 10 oz cans tuna drained
- 4 cups egg noodles cooked and drained
- 2 Tbsp dry breadcrumbs
- 1 Tbsp butter melted
Servings:
Instructions
- Stir soup, milk, peas, tuna, and noodles in a 3-quart casserole dish. Bake at 400 degrees for 30 minutes or until hot; stir. Mix breadcrumbs with butter and sprinkle over casserole. Bake 5 additional minutes or until breadcrumbs are browned.
Recipe Notes
Recipe courtesy of Judy Stoney, Clinton, WI.
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