Grand Prize
Roasted Brussels Sprouts with Sriracha Aioli
I baked two of my favorite dessert bars together and have been making them this way ever since!
—Staci Mergenthal, Verdi, MN
Prep: 40 min. • Bake: 20 min. + cooling Makes: 40 servings
1 pkg. chocolate cake
mix (regular size)
3/4 cup butter, melted
1 can (5 oz.) evaporated
milk, divided
1 pkg. (11 oz.) Kraft caramel bits 1 cup semisweet chocolate chips 1 pkg. yellow cake mix
(regular size) 1 large egg, room temperature 1/2 cup plus 1 Tbsp. butter, softened, divided 1 can (14 oz.) sweetened condensed milk 1 pkg. (111/2 oz.) milk chocolate chips
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan. Bake for 6 minutes.
2. Meanwhile, in a microwave, melt the caramel bits and remaining evaporated milk; stir until smooth. Sprinkle warm chocolate crust with semisweet chips; pour the caramel mixture over the top. Set aside.
3. In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for the topping. Crumble remaining mixture over caramel layer. Bake for 6 minutes.
4. In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 Tbsp. butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved cake batters. Bake until the top is golden brown, 20-25 minutes. Cool bars completely on a wire rack.
1 BROWNIE 272 cal., 13g fat (8g sat. fat), 27mg chol., 260mg sod., 38g carb. (28g sugars, 1g fiber), 3g pro.
This is so delicious, even the kids will ask for seconds! If you like crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking. —Mary Zinchiak, Boardman, OH
Prep: 25 min. • Bake: 45 min. Makes: 8 servings
1 large head cauliflower, cut into florets
2 Tbsp. olive oil 1 tsp. salt, divided 1 tsp. pepper, divided
4 Tbsp. butter, cubed
3 Tbsp. all-purpose flour 2 cups 2% milk 1 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1/2 tsp. onion powder 1/2 tsp. ground mustard 1/2 tsp. Worcestershire sauce 1/8 tsp. cayenne pepper
Chopped fresh thyme, optional
1. Preheat the oven to 375°. Place the cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with
1/2 tsp. salt and 1/2 tsp. pepper. Toss to coat. Bake for 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer.
2. In a saucepan, melt butter over medium heat. Stir in the flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and the remaining salt and pepper.
3. Pour 3/4 cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with fresh thyme.
3/4 CUP 196 cal., 14g fat (7g sat. fat), 34mg chol., 291mg sod., 11g carb. (5g sugars, 2g fiber), 9g pro.