cooking with the carolines

As I mentioned earlier here, I have been keeping a little girl named Caroline for about an hour and half after she gets out of school. Its really an ideal situation, and we have had fun this first week she's been here. We've played many games of Memory (so many in fact, that my el cheapo memory cards bit the dust, so I went out and bought some real ones), watched Shrek 3, danced to ABBA music, and played balloon volleyball.

On Friday, Mr. Baseball and I were having dinner with another family and were to bring a vegetable and dessert, so I enlisted the help of my name twin. She's quite the chef...who knew?

Our first assignment...

Chocolate Chip & Peanut Butter Chip Brownies

12 oz bag of chocolate chips
1 cup peanut butter chips (oops, we used the whole bag - and they were still good)
1 can sweetened condensed milk
1 1/2 c. graham cracker crumbs
1 stick of margarine

Melt margarine and mix with graham cracker crumbs. Press to cover bottom of 9x11 dish. Pour sweetened condensed milk over graham cracker and margarine mixture. Mix chocolate chips and peanut butter chips and pout over the milk. Bake at 350 for 20-30 minutes depending on your oven. (You may want to pull from oven before chips are completely melted.) Set up until cool and cut into bars.

Paula Deen's Corn Casserole

1 (15 oz) can whole kernel corn, drained
1 (14 3/4) can cream style corn
1 (8oz) pkg. corn muffin mix (Jiffy works well)
1 c. sour cream
1/2 cup (1 stick) butter, melted
1 - 1 1/2 c. shredded cheddar cheese


Preheat oven to 350. In large bowl, stir together 2 cans of corn, corn muffin mix, sour cream, and melted butter. (Please allow my lovely assistant to demonstrate)

Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5 to 10 minutes or until cheese is melted. Let stand for 5 minutes and serve warm.

Enjoy!