Caramel Chocolate Nut Brownies

50 light caramels (1 14oz bag Kraft caramels)

2/3 cup evaporated milk (divided)

1 cake mix (any chocolate flavor)

1/4 cup flour

12 Tablespoons butter, melted

2 cups chocolate chips

1 cup chopped walnuts*

Preheat oven to 350 degrees.

Unwrap caramels and combine in a bowl with 1/3 cup evaporated milk. Melt in microwave one minute at a time, stirring in between until completely melted. Set aside.

In a large bowl, combine cake mix, remaining 1/3 cup evaporated milk, flour, melted butter and nuts. Mix until completely blended, but do not over stir. In a greased and floured 9x13 inch pan (or use parchment paper), press not quite half of the dough into the pan, completely covering the bottom (buttering your fingers can help here).  Bake for 7-8 minutes. Refrigerating the remaining dough during the baking time can make it easier to handle. Remove the pan from the oven and sprinkle chocolate chips over the entire surface. Drizzle the caramel over the chips. Using your hands, flatten out the remaining dough a little at a time, and place on top of caramel, covering completely. Return to the oven for 15-18 minutes.  Cool completely before cutting into bite-size pieces.  I think, like chocolate cake, these delightful brownie bites taste best chilled.

* If, like me, half your family doesn't want the nuts, the dough is thick enough to easily make half a pan of nut-free brownies.  The two sides won't run together at all.

Pear Bran Muffins

1 cup flour

1/2 cup sugar

2 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cup wheat bran

1/2 cup milk

1 cup canned pears (in natural juices), drained, small dice

1 egg, beaten

1/4 cup oil (I use extra light olive oil)

In a medium bowl, combine pears, bran and milk. Let stand 5 minutes. While waiting, in a small bowl, whisk together flour, sugar, baking powder and salt. Set aside. To the pear mixture, mix in the egg and oil. Add all at once the flour mixture stirring only until dry ingredients are moistened. Fill greased or papered muffin pans 3/4 full. Bake at 400 degrees 18-20 minutes.

Oven-Baked Pork Stew

1 1/2 lbs boneless pork, cut into 1-inch cubes

2 Tablespoons fat

3 Tablespoons flour

2 16 ounce can tomatoes, blended

2 cloves garlic

1 bay leaf

2 teaspoons sugar

2 teaspoons beef bouillon granules

1 teaspoon thyme

1 teaspoon oregano

2 teaspoon salt

1/2 teaspoon hot pepper sauce

1/2 cup water

4 cups sweet potatoes, peeled, large dice

1 large onion, cut into thin strips

1 green pepper, cut into thin strips

1 12 oz package frozen peas

In a large skillet brown meat, half at a time, in hot fat. Remove meat from skillet, reserving drippings. Stir flour into drippings. Stir in tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano, salt, pepper sauce, and water. Cook and stir till thickened and bubbly. In a large casserole combine meat, sweet potatoes, onion, and green pepper. Stir in tomato mixture. Bake, covered, in a 350 degree oven about 1 1/2 hours or till meat and vegetables are tender. Remove bay leaf. Stir in peas. Let sit 5-10 minutes. Serves 6.