Carmelitas

I get asked for this recipe whenever I take these anywhere. They're addicting!

1 1/2 c. flour
1 1/2 c. old fashioned oats
1/4 t. salt
1/2 t. baking soda
1 1/2 c. firmly packed brown sugar
1 1/8 c. melted butter
14 oz bag caramels (48)
1/2 c. whipping cream
1 12 oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in saucepan over low heat. Sprinkle 1/2 of mix into 9x13 ungreased pan and flatten. Bake at 350 for 10-15 minutes until lightly browned on edges. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining mix on top and bake at 350 for 15 minutes. Cool completely before cutting.


**I've used canned evaoporated milk in place of the whipping cream and it works just great.

Vanilla Syrup

1 c. sugar
1/2 c. buttermilk
1 cube of REAL butter.

Mix together and bring to a boil. Boil one minute then add:

1 t. baking soda
1 t. vanilla

Serve warm.

Sun Dried Tomato Pasta

*some cooked penne/bowtie pasta (I just use what I have any style)
*some halved grape or cherry tomatoes
*some crumbled feta cheese (Costco has the best price)
*1 packet italian seasoned dressing (you need to make it)
*1/2 chopped red onion
*some sun-dried tomatoes (not in oil, again Costco is the best)
*some chicken breasts cooked & cut into strips

You can add olives, basil, & anything else your heart desires.Toss all ingredients & serve.

I got this recipe from someone's blog. Unfortunately I can't remember which blog to give proper credit.

Corn Enchiladas

This recipe is from my friend Alice, who I think got it from her sister's in-laws.


1dozen corn tortillas
1 red bell pepper, diced
1 bag frozen white sweet corn
1/4 c. butter
Jack cheese, grated (I usually have Co-Jack)
Las Palmas green enchilada sauce (no substitutes!)

Saute diced pepper and corn in the butter; add salt and pepper to taste. Lightly fry tortillas in a small amount of oil, just until they are pliable. (I don't do this. I just dip them in water for a second to make them pliable.) Place a scoop of the corn mixture on a tortilla; add a sprinkle of cheese and roll up. Place in a baking dish. Repeat with remaining ingredients. Pour sauce over the top, and sprinkle with additional cheese. Bake at 350 degrees until heated through (about 20 minutes). Serve with a salad on the side, or topped with lettuce and tomato.

**To make it healthier you can saute the pepper and corn with Pam, but it sure tastes fabulous with the butter.

Chicken and Mushrooms

3, frozen, chicken breasts
1 cup, rice
1 jar mushrooms
1 can beef consumme soup
1 can French Onion soup
1 stick butter

Melt butter in 9x13 pan. Add rice, mushrooms and soups. Place chicken on top and bake at 350 for an hour.

**I only add 1/2 of the butter, and only put mushrooms over half of the dish because not everyone in my family eats mushrooms. This is a really easy dinner when you don't have time to cook.

Southwest Cheesecake

INGREDIENTS:
11/2 cups finely crushed blue tortilla chips (Use regular if you can't find the blue)
1/4 cup butter, softened
2 (8-ounce) packages cream cheese, softened
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 teaspoon salt
3 (8-ounce) containers sour cream, divided
3 large eggs
1 cup thick and chunky salsa
1 (4-ounce) can chopped green chiles, drained
1 cup fresh or frozen guacamole (thawed)
1 medium-size tomato, seeded and diced
Tortilla chips or crackers


PreparationCombine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.Bake at 350° for 12 minutes. Cool in pan on a wire rack.Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

YieldMakes 25 appetizer servings
Recipe from Southern Living Magazine

Rocky Road Bars

Ingredients:

1/2 cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup chopped walnuts

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup butter, softened

1/4 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows

1/4 cup butter
1 (1 ounce) square unsweetened chocolate, chopped
1/4 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.

For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.

Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.

Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

Pumpkin Chocolate Chip Muffins

Note: I usually double this recipe

1 2/3 c. flour
1 c. sugar
1 t. baking soda
1/2 t. baking powder
1 1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
3/4 t. mace
1/2 t. salt
1 c. canned pumpkin
2 eggs
1 stick butter or margarine, melted
6 oz. chocolate chips

Preheat oven to 350. Combine all dry ingredients in a bowl. Mix well. Combine all wet ingredients in a bowl. Add wet to dry and partially mix. Add chocolate chips and mix until lightly combined. Bake in 12 cup muffin tin for 20-25 minutes. Be careful not to overbake.

Pumpkin Roll

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts (optional)
confectioners' sugar for dusting

1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired

Mimi's Carrot Bread

1 1/2 c. All purpose flour

1 t. baking soda

2 t. baking powder

1 t. cinnamon

1/2 t. salt

1 c. vegetable oil

1 c. brown sugar

3 eggs

1/2 c. chopped walnuts

1/2 c. diced, canned pineapple, drained

1/2 c. raisins

1 c. finely shredded carrots

Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl, whisk together the oil, sugar, and eggs. Sitr the liquid mixture into the flour and mix well. Add walnuts, pineapple, raisins and carrots and stir well. Grease and flour a 9" square pan or four mini loaf pans. Fill pans 2/3 full with batter. Bake at 350 degrees for about 30 minutes. The mini loaves take about 20 minutes.

Tomato Florentine Soup

Serves 7

Olive oil cooking spray, or 1 T. olive oil
1 medium onion, chopped
1 can (1 pound) unsalted tomatoes, crushed
4 c. unsalted vegetable broth or water
2 T. tomato paste
3/4 t. salt
1/4 t. ground black pepper
1 t. dried Italian seasoning
4 oz. sea shell pasta
2 c. (packed) chopped fresh spinach
1/2 c. grated Parmesan cheese

1. Coat a 3 qt. pot with cooking spray or olive oil, and place over medium heat. Add the onions, and saute for 3 minutes, or until the onions are soft.

2. Add the tomatoes, vegetable broth or water, tomato paste, salt, pepper, and Italian seasoning to the pot. Increase the heat to high, and bring to a boil. Add the pasta, cover and cook over medium low heat for 8 minutes, or until the pasta is almost al dente.

3. Add the spinach to the post, and simmer for 1 minute, or just until the pasta is al dente and the spinach is wilted.

4. Ladle the soup into individual bowls, topping each serving with a tablespoon of cheese, if desired. Serve hot.

Lime Cilantro Pork Tacos

2-3 pound pork roast
Salt
Pepper
Sliced onion
½ c. fat free chicken broth
¼. C. lime juice
¼ c. brown sugar
½ c. chopped plum tomato
½ small jalapeno, seeded and chopped
3 T. chopped cilantro
2 T. chopped onion
2 ½ t. fresh lime juice
8 (6”) flour tortillas
Combine first 7 ingredients in a crock pot and cook 3-4 hours on high (5-6 on low). Shred pork. Combine next 5 ingredients to make a salsa. Spread pork and salsa on warmed tortillas (my kids also like cheese). Serve immediately

Foccacia

1 loaf bread dough (Rhodes, thawed and risen)
¼ c. butter (melted)
¼ c. extra virgin olive oil
1 clove garlic, minced
½ t. dried tarragon
½ t. dried basil

Mix butter, oil, garlic and herbs. Brush 2 T. on bottom of a 9X13 pan (I also add a sprinkling of Parmesan cheese). Roll dough to a 9x13 rectangle and place in pan. Make several holes in dough approximately 1 inch apart. (Use end of wooden spoon or fingers). Pour remaining butter mixture over dough. Cover with plastic wrap. Let rise slightly (15-20 minutes). Remove wrap and bake at 350 degrees for 15-20 minutes or until lightly browned.

Also good with cut and seeded Roma tomatoes.
Feta cheese.
Prepared pesto.

Mona Lisa's Chicken Penne Pasta

1 pound chicken breast tenders
2 cloves fresh garlic, minced
1 pound Penne pasta, cooked
1-2 small jars or marinated artichoke hearts
1 can black olives
½ pound mushrooms, sliced
(Can add carrots)

Sauce:
1 qt. half and half
½ c. butter
1 c. (plus) grated Asiago cheese
1 c. grated Parmesan cheese
1 T. Cavendar’s Greek seasoning (I add a bit more)
2-3 T. white wine
Salt and pepper to taste

Pour juice from 1 jar of artichoke hearts into large skillet, and reduce a little. Cut chicken into small bite size pieces. Add to skillet and cook 3-4 minutes. Add mushrooms and garlic, continute cooking 3-4 more minutes (until chicken is completely cooked through) do not overcook. Break up olived and cut up artichokes. Add this and the cooked pasta to the chicke. To make sauce, melta butter in saucepan, add half and half, heat until bubbly. ( You may want to thicken at this point with a little flour and half and half). Add cheeses, Greek seasoning, wine and salt and pepper. Heat just until hot and cheeses are melted. Pour over chicken mixture, stir and serve immediately.

**This makes a ton! Because of the high fat content it really is a special occasion dish. It is great to serve at a dinner party.

Salmon with Pesto Mayo

4 5-6 oz. skinless, boneless fresh or salmon fillets (I use frozen Costco salmon)
2 T. crumbled firm-textured bread
¼ c. mayonnaise or salad dressing –my personal pref. is mayo
3 T. purchased basil pesto
1 T. grated Parmesan cheese

Preheat broiler. Place bread crumbs in shallow baking pan. Broil 4 inches firm heat 1 to 2 minutes, stirring once, until lightly toasted.

Place fish on greased unheated rack of broiler pan, broil 4 inches from heat for 4 to 6 minutes per ½ inch thickness or until fish flakes easily with a fork. Turn over ½ way through broiling.
(I usually cook the fish outside on the grill so that my house doesn’t smell like fish.)

Meanwhile, combine mayo and pesto, set aside. Combine toasted bread crumbs and cheese. Spoon mayo mixture over fillets. Sprinkle with crumb mixture. Broil (or grill) 1 to 2 minutes or until crumbs are lightly browned.

Makes 4 servings.
363 cal per serving.

Asian Beef with Snow Peas

3 T. soy sauce
2 T. rice wine –NOT VINEGAR
1 T. brown sugar
½ t. cornstarch (I usually add a bit more)
1 T. vegetable oil
1 T. minced fresh ginger root
1 T. minced garlic
1 pound beef round steak, cut into thin strips
8 oz. snow peas, trimmed

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir fry ginger and garlic for 30 seconds. Add the steak and stir fry for 2 minutes or until evenly browned. Add the snow peas and stir fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is think and smooth. Serve

Bowtie Artichoke Pasta

8 oz. bow tie or rigatoni pasta
1 pound fresh tomatoes, diced and seeded (about 3 medium)
1 medium yellow onion, diced
1 c. sliced mushrooms
1 T. crushed fresh garlic
1 T. dried basil
1 T. dried oregano
¼ t. cayenne pepper (or omit for less spice)
¼ t. ground black pepper
1 can (14 oz.) artichoke hearts, drained and quartered
½ red bell pepper, cut into thin strips
2 T. lemon juice
½ c. plus 2 T. grated nonfat or reduced fat Parmesan cheese

Cook the pasta al dente according to package directions. Drain well, return pasta to the pot and cover to keep warm.

While the pasta is cooking, combine tomatoes, onion, mushrooms, garlic, basil, oregano, cayenne and black pepper in a large skillet. Place over medium low hear, cover and cook for 10 to 12 minutes or until the tomatoes are soft.

Add the artichoke hearts, bell peppers and lemon juice to the skillet mixture. Cover and cook for 2 additional minutes, or until the peppers are crisp tender. Reduce heat to low.

Add the pasta to the skillet mixture, and toss gently to mix. Add the Parmesan, toss gently and serve immediately.