Spanish Gold Bricks Recipes

Steps:

• Preheat oven to 325.
• Separate sections of graham crackers and line on ungreased jelly roll pan so that graham crackers are all touching.
• Finely chop pecans in the food processor and sprinkle evenly over the grahams.
• In a saucepan, melt together butter, margarine and sugar. Bring to a boil and stir constantly for 2 minutes.
• Pour slowly and evenly over the top of the graham crackers and nuts until all are covered.
• Bake at 325 for 10-15 minutes. Cool in the pan for 10 minutes.
• Separate with a knife. Store in an airtight container. These may be frozen.

Steps:

• Separate sections of graham crackers and line on ungreased jelly roll pan so that the sides of the graham crackers are touching. Sprinkle pecans over graham crackers. In a saucepan, melt together butter, margarine and sugar. Boil and stir for 2 minutes. Pour slowly and evenly over the top of the graham crackers and nuts until all are covered. Bake at 325° for 8-10 minutes. Cool in the pan for about 10 minutes. Separate with a knife. Store in an upright container. These can be frozen.

Steps:

• Separate sections of graham crackers and line on ungreased jellyroll pan so that sides of graham crackers are touching. Sprinkle finely chopped pecans evenly over graham crackers. In a saucepan, melt together butter, margarine, and sugar. Boil and stir for 2 minutes. Pour slowly and evenly over the top of graham crackers and nuts until all are covered. Bake at 325° for 8-10 minutes. Cool in pan about 10 minutes. Separate with a knife. Store in an airtight container. These can be frozen.

Steps:

• About the chili: Wolf Brand isn't available everywhere, but you can order it online, and it beats other brands by a mile. If you absolutely must use another brand, go with Hormel, a distant second.
• In small skillet, heat oil (about 1" deep so you can submerge tortillas is it later). In large skillet, brown meat.
• When meat is fully cooked, add 2 cans chili to it.
• Mix in picante & Worcestershire until well combined. Set aside.
• Preheat oven to 350°F.
• Using tongs, drop one corn tortilla in heated oil until softened (about 5-10 seconds).
• Remove from oil and place in 9x13 baking dish.
• Spoon generous amount of chili mixture down center of tortilla, top with cheddar, and roll it up. Place seam side down in baking dish.
• Repeat until dish is filled.
• Heat remaining can of chili and pour over top.
• Sprinkle remaining cheese on top and bake 20-25 minutes.
• Top with onion & serve.