This past Friday, I couldn't get enough of the 7 Layer Bars. I've always wondered how to make these! Here is the recipe, from Sarah B. Thanks, Sarah, for sharing your recipe with us!
7 Layer Bars
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)
1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, butterscotch chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Another food I just couldn't get enough of this week was Sarah M's breakfast sandwich dish! I had no idea you can make breakfast sandwiches as an "egg bake" sort of dish...but I sure am glad I know now! Here is Sarah M's recipe:
Breakfast Sandwich
12 pieces English muffin bread
½ lb thin sliced ham
½ lb sliced Swiss cheese
½ lb shredded Cheddar cheese
8 eggs
3 cups milk
½ tsp dry mustard
½ tsp salt
1 ½ cup corn flakes, crushed
½ cup melted butter
Grease a 9x13 pan. Butter bread and lay, butter side up, in the pan. Cover with Swiss cheese slices, layer ham and Cheddar cheese. Cover with another layer of bread, butter side up. Blend eggs with milk, dry mustard and salt. Pour over the bread. Refrigerate overnight.
Before baking, mix cornflakes and melted butter. Sprinkle this mixture on top of bread in pan. Bake for 1 hour at 350 degrees.
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