Church Lunch

Tomorrow is a Church Lunch.  The kids are Really looking forward to it.  We like to eat, so we like to bring a lot of food.  Last Church Lunch and this Church Lunch my daughter has decided to make pizza.  We (meaning me) also made Poppy Seed Chicken Rice Casserole.  I doubled the recipe and left out the poppy seeds in one (the one that we had for dinner tonight.  For tomorrow we also made Baked Corn (we always make Baked Corn — it’s good and it’s fairly easy), Mashed Potatoes (not just regular mashed potatoes, but mashed potatoes with cheese and cream cheese and sour cream and … yummy), Lime Jello (a double recipe since kids like jello), and Can’t Leave Alone Bars for dessert.  We were trying to decide what dessert to make.  We are currently out of pudding mix, so that cuts out a lot of recipes (like Death By Chocolate, and Eclair Dessert, and Cream Puffs, and Lots of other favorites).  I had narrowed down the choices between the Can’t Leave Alone Bars and a Pumpkin Roll (like a jelly roll, but pumpkin and cream cheese filling instead of jelly).  They seemed interested in the Pumpkin Roll until they found out that it had a cream cheese filling instead of jelly.  I don’t know what’s wrong with them, but since Can’t Leave Alone Bars are easier (and I was going to have turn on the oven anyway to cook the Chicken Rice Casserole, Can’t Leave Alone Bars it is.  Well, I didn’t have any Regular Chocolate Chips (as was called for in the recipe), but I did have some Dark Chocolate and Raspberry Chips.  Also, the recipe calls for White Cake mix, but I only had yellow (or chocolate) and although I Have successfully made it with chocolate cake mix, I decided to try the yellow instead.

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CAN’T LEAVE ALONE BARS

adapted from Taste of Home Quick Cooking 2002

1 package (18-1/4 ounces) white cake mix  (actually I’ve used white, yellow, and chocolate and they all work)

2 eggs

1/3 cup vegetable oil

1 can (14 ounces) sweetened condensed milk

1 cup (6 ounces) semisweet chocolate chips

1/4 cup butter or margarine, cubed

Preheat oven to 350.

In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Set remaining cake mixture aside.

Bake crust for 5 minutes (while microwaving chocolate for 45 seconds).

In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, on high for 45 seconds; stir. Microwave 45 to 60 seconds longer or until chips and butter are melted; stir until smooth.  Often if I use regular semi-sweet chocolate chips, I only have to microwave for the first 45 seconds and then it stirs smooth.  Not so the case with the Dark Chocolate and Raspberry, chips, however.  Pour over crust.

Drop teaspoonfuls of remaining cake mixture over top. Bake at 350 for 20 to 25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.

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