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Dubuque Cheese Steak Sandwich/Milk Chocolate Caramel Bars (9/5/2008)

Kaye's Dubuque Cheese steak Sandwich

1 3-4 lb. Top Round Roast
Slivers of garlic, peeled
salt & pepper
1 large jar pepperoncini peppers, chopped or sliced
1 large yellow onion, sliced thin
1 bottle or jar of cheese whiz
Hoagie buns

Using a sharp knife, cut several slits in the top of the roast. Insert garlic slivers. Season entire roast with salt and pepper. Place roast in 5-quart or larger crock pot.
Pour the liquid from pepperoncini peppers in crock. Place chopped peppers around roast and spread onion slices over all. Cook on low 8-10 hours. Remove roast and after it's cooled slightly, slice thinly, shave or shred beef. Place beef on hoagie bun and top with onion slices and pepperoncini's. Top with cheese whiz. Enjoy! Serve with French fries or chips.

Milk Chocolate Caramel Bars
40 light caramels
1/3 c. evap. milk
1 pkg. chocolate cake mix
1/2 c. softened margarine or butter
1/3 c. evap. milk
1 c. chopped walnuts
1 1/2 c. Milk chocolate chips or semi-sweet chips

In microwave, on high heat, melt caramels and evap. milk. Stir after each minute until melted. Set aside. Grease and flour 9 x 13 cake pan. In a bowl combine dry cake mix, margarine, 1/3 c. evap milk and nuts. STIR with a fork until dough holds together. Press two-thirds of the dough into pan. Flour fingers to keep dough from sticking. Bake at 350 degrees for 6 minutes. Sprinkle choc. chips over partially baked crust and spread caramel mixture over chips. Crumble remaining dough over caramel mixture. Bake for 15-18 minutes longer. Cool and cut.

This weeks recommended wine from Van's Liquor Store in East Dubuque-Kim Crawford Sauvignon Blanc. A 750ml bottle is $12.99 on sale at Van's Liquor Store through Monday, September 8th, 2008.

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