Decadent Butterfinger Brownies by CK
1 1/3 C flour
1/2 tsp salt
2 C sugar
4 squares of Ghirardelli dark baking chocolate
1/2 C canola oil
4 eggs
1 tsp vanilla
1 bag Butterfinger bits
1 C caramel chips
Caramel syrup
Heat oven to 350 degrees. Prep baking pan with baking spray. Combine flour and salt, sift together.
Mix sugar and oil together. Beat in eggs until light and smooth. Add vanilla, Butterfinger bits and caramel chips.
Slowly add the dry ingredients,beating until smooth. Spread in the baking pan.
Bake at 350 degrees for 30 to 35 minutes. Allow to cool slightly. Drizzle caramel syrup all over the top of the brownies.
Cut into squares while warm.

SUPER STEAK SANDWICH by GKT
1/3 c. vegetable oil
1 c. beer
4 cloves garlic, chopped
1/2 tsp. papper
1 tsp. salt
2 Tbsp. Dijon-style mustard
2 beef flank steaks (1 lb. each)
3 Tbsp. butter
2 c. onion, sliced into thin rings
2 c. sliced mushrooms
1/2 tsp. paprika
1 large loaf French bread
cheese (your preference), optional
In a medium bowl, combine the oil, beer, garlic, pepper, salt and mustard. Marinate the steaks overnight in the
refrigerator. In a large skillet, melt the butter and saute the onions and mushrooms with the paprika until tender
and lightly browned; keep warm while cooking the steaks. Remove the steaks from the marinade and broil or
grill for about 4 to 5 minutes per side, or to desired doneness. Slice the meat diagonally into 1/4-inch pieces.
Cut the French bread into four equal pieces, then cut each piece in half horizontally. Divide the onion/musroom
mixture evenly among four pieces of the bread, top with meat, and cover with the remaining bun.