Cook'n with Betty Crocker
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Dan! WHO IS THAT WOMAN WITH YOU IN THE VIDEO?!?!?!?! I know, I know. It's Kathy. But she's lost tons of weight! She looks fabulous and healthy and full of energy! I just love the videos of the two of you. You look like folks we'd love to have over for "cake night". Yes, we nabbed your idea and have dubbed Sunday nights "Cake Night" at the Jennings household. The kids and Hubby Dearest love it! Thanks for all you do to help families flourish!



I saw the video of you and your wife making the "Rolo" cookies. Tried it right away and I Love them!!!



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Chocolate Caramel Cookie Recipe!

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(Note: The cookie dough in the video is WAY too dry. We experienced a... measuring cup malfunction during the production of this video clip and had WAY too much flour. Yours should be much stickier!)

A house should have a cookie jar
for when it's half past three
And children hurry home from school
as hungry as can be
There's nothing quite so splendid
in filling children up,
as spicy fluffy ginger cakes
and sweet milk in a cup

A house should have a mother
waiting with a hug,
no matter what a boy brings home,
a puppy or a bug
For children only loiter when
the bell rings to dismiss,
if no one's home to greet them
with a cookie and a kiss

~Author Unknown~
Cook'n Club

Chocolate Caramel Cookies

DVO Recipe Center
Serves: 5

   1 cup butter, softened
   1 cup sugar
   1 cup brown sugar
   2 eggs
   2 teaspoons vanilla extract
   2 1/4 cups flour
   1 teaspoon baking soda
   3/4 cup unsweetened cocoa
   1/2 cup walnuts, chopped (optional)
   1 tablespoon sugar
   48 Rolos (You can find these in the candybar aisle)

Beat butter until creamy. Gradually beat in sugar, eggs, and vanilla. Add dry ingredients, cover, and chill for about 1/2 hour (You don't have to if you are impatient like me. It's just a little sticky). Mix nuts (if you like) with 1 tablespoon sugar. Press each piece of dough around one piece of candy. Roll into a ball. Roll the ball of dough in the nut/sugar mixture and place on greased cookie sheet. Bake at 375 for 8 minutes. Let cool for 3-4 minutes before moving to cooling rack.

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