Betsy Devine: Funny ha-ha and/or funny peculiar

Killer brownies aka caramel-chocolate squares

Preheat oven (350).
Heat caramels and 1/4 c milk over medium heat, stirring constantly undil melted and smooth.
In bowl, combine dry cake mix, melted butter, and remaining milk. 
Spread half this dough over bottom of ungreased 9 x 13 pan.
Bake 6 minutes.  Remove and sprinkle with chocolate chips.  Drizzle caramel mixture over the top.
Drop remaining dough by teaspoonfuls onto caramel layer, spreading
evenly.  Bake 15 – 20 minutes, until top is dry to touch.
Cool.  Refrigerate until firm, then cut in squares.

Vegetables:  broccoli, carrots, celery, onion, red potatoes cut
into bite-sized pieces and cooked in herb-seasoned broth about 15
minutes or until tender but not mushy.  (The time to cook depends
on how big the pieces are.) Save 1 quart broth to make gravy (add water
and bouillon if necessary to vegetable cooking water.)

Put vegetables into ovenproof casserole/bowl with pie bird. (You can
use an inverted jelly glass or similar heatproof object instead of the
pie bird.  The idea is to vent the heat and steam from the bottom
of the casserole in a gradual way.  What you don’t want is a solid
slab of crust holding the steam in until it bursts out with a big
splash inside your oven.)

Gravy:  Melt 1/4 cup
butter in saucepan and gradually stir in 1/4 cup flour.  Use
flat-bottomed whisk to stir until lumps are gone. It will quickly get
very thick, so have broth ready to add.
    Slowly stir in vegetable broth, so that it blends
smoothly with the thick flour/butter paste.  Pour some gravy into
casserole to cover vegetables; save the rest to serve in gravy pitcher.

Crust:  Preheat oven to 425.

Mix dry ingredients, work in butter with your hands.  
Stir in milk to create a soft biscuit dough.  Arrange all dough on top of vegetables in casserole.
Put in 425 oven and reduce heat to 350.  Cook 45 minutes to 1 hour.