Our Family Project

BUTTERSCOTCH BROWNIES 1/3 cup butter 2/3 cup packed brown sugar 1 1/3 cups flaked or shredded coconut 3/4 cup chopped pecans 1/2 cup butter, softened 1 cup packed brown sugar 1/2 tsp. baking soda 1/4 tsp. salt 3 eggs 1/2 tsp. vanilla 1 1/2 cups all-purpose flour 1/2 cup chopped pecans 1/2 cup tiny marshmallows caramel-flavored ice cream topping (optional) Preheat oven to 350 degrees. Grease a 9x13 pan. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover. Bake about 20 minutes* (mixture should be evenly browned; center ...

BEEFY ONE-POT DINNER 1 lb. lean ground beef 1 cup chopped onions 1 cup thinly sliced carrots 1 cup finely chopped potatoes 1 cup water 1 (14 oz.) can baked beans 1/2 cup barbecue sauce 1 cup cheese Brown meat in large nonstick skillet on medium-high heat; drain. Add vegetables; cook 5 minutes, stirring occasionally. Stir in water. Reduce heat to medium-low; cover and simmer 10 minutes or until vegetables are tender. Add beans and barbecue sauce; sitir. Cook 5 minutes or until heated through. Sprinkle with cheese.