Category: RECIPES

OAT NUT CARAMEL BARS aka CARMELITAS

OAT NUT CARAMEL BARS aka CARMELITAS adapted from Donuts 2 Crumpets

OMG these are the BEST cookie bars EVER! It has layers of buttery oats, rich chocolate and creamy caramel which make them a SUPER delicious gooey treat.

Prep Time 25 mins Cook Time 25 mins Total Time 50 mins

2 (11 ounce) bags Kraft caramel bits
1 cup heavy whipping cream
2 cups quick cooking oats
2 cups packed brown sugar
2 cups flour
1 teaspoon baking soda
1 1/2 cups (3 sticks) butter, melted
2 cups semi-sweet chocolate chips
1/2 cup FINELY chopped walnuts

  • Preheat oven to 350°.
  • Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.
  • In a large bowl mix the oats, brown sugar, flour and baking soda until combined well.
  • Stir in the meted butter until you have a crumbly mixture.
  • Put half the oat mixture in a greased 9×13 pan.
  • Bake 10 minutes.
  • Sprinkle the chocolate chips and walnuts over the baked base.
  • Drizzle the caramel over the chocolate chips (they will be swimming in it.)
  • Crumble up the remaining oat mixture into small chunks and gently cover the caramel in as even a layer as possible.
  • Bake 15 minutes more.
  • Let cool at least 4 hours!

NOTES:

  • Let cool for at least 4 hours on a wire rack, but the longer the better, over night is best. Eating it any earlier results in a gooey mess, not bars!
  • At holiday time I use disposable pans that can be easily cut away from the cooled bars for quicker assembly of dessert plates.

When I cut off the edges I mush all the leftovers together and roll it into balls that I then coat with chocolate for a little extra treat.

SALISBURY STEAK & POTATO SKILLET

SALISBURY STEAK & POTATO SKILLET
2 tablespoons butter or avocado oil
1 pound ground beef
1 small Vidalia onion, halved and diced
1 shallot, diced
1 clove garlic, minced
1 tablespoon FRESH thyme leaves
10-12 small gold potatoes, quartered
3 cups beef broth
2 tablespoons ketchup
2 1/2 tablespoons Worcestershire sauce, divided
1 teaspoon garlic powder
2 1/2-3 tablespoons cornstarch
FRESH ground sea salt and black pepper, to taste

  • Combine the ground beef, 1 tablespoon Worcestershire sauce, garlic, minced shallot, FRESH ground sea salt and black pepper.
  • Form meat into several “flat meatballs”.
  • Heat the butter or avocado oil in a large skillet.
  • Brown “meatballs” on each side. Remove from skillet and set aside.
  • Microwave halved potatoes 3-5 minutes. Set aside. Do not wipe out skillet.
  • Add onions to skillet, sprinkle with FRESH ground sea salt and black pepper.
  • Saute 5 minutes until starting to caramelize.
  • Add 2 cups of beef broth to onions and simmer 5 minutes.
  • Add potatoes and simmer another 5 minutes until potatoes are tender.
  • Whisk ketchup, remaining Worcestershire sauce, thyme leaves and cornstarch together. If you want a really thick gravy use the entire 3 tablespoons. Stir the mixture into the skillet and cook, stirring frequently until gravy thickens to desired consistency.
  • Add the meat patties back into the pan and simmer on low until heated through.
  • Season to taste.

PEANUT BUTTER BALLS

PEANUT BUTTER BALLS
1 cup JIF creamy peanut butter
6 tablespoons butter, softened
2 cups powdered sugar
2 cups semi-sweet chocolate chips* see note
1 tablespoon coconut oil (optional)
Sprinkles (optional)

  • Cream together the butter and peanut butter.
  • Add powdered sugar, beating until fully combined.
  • Refrigerate mixture 15-20 minutes to firm up.
  • Roll mixture into 1 inch balls and place on baking sheet.
  • Cover and return to fridge or even the freezer for 15-20 minutes.
  • Melt together the chocolate chips and coconut oil until smooth.
  • Coat each peanut butter ball in the chocolate and place on wax paper to harden.
  • If using sprinkles, be sure to add them while the chocolate is wet enough for them to stick.
  • Keep refrigerated.

NOTE: IF available, almond bark is a much simpler way to coat these. You also do NOT need the coconut oil if using the almond bark.

CANDIED JALAPENOS aka COWBOY CANDY

CANDIED JALAPENOS aka COWBOY CANDY Adapted from Foodie with Family yields 4-6 half pints

3 pounds FRESH FIRM, jalapeno peppers, washed
2 cups apple cider vinegar
6 cups white granulated sugar
1/2 teaspoon celery seed
6 cloves garlic, minced
1 teaspoon ground cayenne pepper

  • Wearing gloves, remove the stems from all of the jalapeno peppers and discard the stems.
  • Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
  • In a large pot, bring vinegar, sugar, celery seed and cayenne pepper to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Raise the heat to boiling again, add the pepper slices and garlic, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes.
  • Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
  • Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.
  • Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.
  • Adjust the level of the syrup if necessary.
    Wipe the rims of the jars with a clean, damp paper towel.
  • Add new lids and rings until finger tightness.
  • Place jars in a pan full of boiling water. Be sure jars are covered with at least 2 inches of water.
  • Boil for 10 minutes for half-pints or 15 minutes for pints.
  • When fully cooled, wipe them with a clean, damp washcloth then label.
  • Allow to mellow for at least two weeks, but preferably a month before eating.

NOTE: These make great gifts! Add any leftover syrup into half-pint jars and process the same as the jalapenos. Save it for brushing on meat for the grill or add it to potato salad or whatever your heart desires??

SWEET LIME & HATCH CHILE CHEESECAKE

While this recipe is my traditional “COOKIES & CREAM” recipe, you can make any flavor you want – just change out the sandwich cookie flavors.

I have these awesome Sweet Lime Hatch Chile cookies that I’ve only ever found in Texas at HEB. A friend sent me several boxes this year as a wonderful gift so I decided to make this wonderful no bake cheesecake with some of them.

SWEET LIME & HATCH CHILE CHEESECAKE serves 6-8
36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese, softened
⅓ cup sugar
1 tablespoon PURE vanilla extract
1 cup milk, warm
1 tablespoon gelatin

  • Separate the cream from the cookies into 2 different bowls.
  • Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup of the crumbs for later.
  • Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
  • Press the cookie crumbs in an even layer into the bottom of a 9-inch spring form pan. Set aside.
  • In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
  • In a measuring cup, mix the milk with the gelatin until dissolved.
  • Pour the milk into the cream cheese mixture, whisking constantly until the mixture starts to bubble slightly. Remove from heat.
  • Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
  • Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
  • Unclasp the ring of the spring form pan, slice, then serve!
  • Enjoy!

CRANBERRY VODKA

Some of the best recipes of the Christmas season are those that double as gifts, like this homemade cranberry infused vodka.

CRANBERRY VODKA

1 cup FRESH cranberries
1 cup sugar
1/4 cup pineapple juice
1 large strip of orange peel
2 cups QUALITY vodka (Absolut is best)

  • Place the cranberries, sugar and pineapple juice in a medium saucepan over medium high heat until the sugar is dissolved, the cranberries pop and the pineapple juice is absorbed. 
  • Remove from the heat and allow to cool. 
  • Transfer the mixture into a large mason jar.
  • Place the orange peel in the mason jar, and pour the vodka over top.
  • Screw the lid on tightly and set the jar on a counter at room temperature for at least 3 days, and up to a month.
  • Shake once a day.
  • Strain into a decorative bottle, tie with festive ribbon and gift with a cocktail recipe in which to use it.

BISTRO TURKEY SAMMIES

BISTRO TURKEY SAMMIES
2 tablespoons butter, divided
1 LARGE Granny Smith apple, sliced thin
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/2 small red onion, sliced thin
1/4 cup homemade cranberry sauce
1 pound sliced turkey
4 ciabatta rolls, sliced in half OR FRESH baked sourdough, sliced thick
4-8 sliced thinly sliced baby Swiss cheese
leaf lettuce or arugula, optional

  • Preheat broiler.
  • Melt 1 tablespoon of the butter in large skillet over medium high heat.
  • Add apple, sugar and cinnamon sauteing 3-4 minutes until crisp tender. Remove from pan.
  • Add remaining butter. When melted add onion and saute 3-4 minutes.
  • Add apple slices to pan, stirring to mix apples and onions.
  • Spread cranberry sauce on one side of roll or bread.
  • Layer turkey, apple mixture and cheese.
  • Add sandwiches to baking sheet open face with tops along side.
  • Broil 2-3 minutes until cheese is melted.
  • Add lettuce or arugula and close sandwiches.
  • Serve immediately.

BLESSMOSAS aka BLESS YOUR HEARTS

Worth waking up early for on Thanksgiving or ANY day for that matter. We have some wonderful friends coming to dinner tonight and I wanted to make a special, signature drink for the occasion.

BLESSMOSAS aka BLESS YOUR HEARTS when you run out of the Prosecco and switch to Absolut Pear Vodka 😀

2 tablespoons sugar
1 teaspoon QUALITY cinnamon
1 (32-oz) chilled Ocean Spray pineapple cranberry juice
1 (32-oz) chilled QUALITY apple cider
1 bottle prosecco or Absolut Pear Vodka
1 apple or red pear, 1/2 diced and 1/2 sliced into half moons, for garnish
Whole cranberries and/or orange slices for garnish

  • Combine sugar and cinnamon on a shallow plate.
  • Dip the rim of each glass in water, then dip into the cinnamon-brown sugar mixture, coating the edge of each glass. Let it dry if you have time.
  • Place a spoonful of homemade cranberry sauce in the glass.
  • Add a few pieces of diced apple or pear.
  • Fill each glass 1/4 of the way up with pineapple cranberry juice.
  • Add apple cider to the halfway mark.
  • Top with Prosecco to the top.
  • Garnish with an apple or orange slice.

TUSCAN CHICKEN PASTA

TUSCAN CHICKEN PASTA serves 4

2 cups rotisserie chicken breast pieces
8 ounces spiral pasta (I didn’t have enough so I used half rotini and half penne)
3/4 + 1/2 cups chicken bone broth
2 tablespoons butter
3/4 cup WHOLE milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup FRESH grated Parmesan cheese
1/2 cup sun-dried tomatoes
2 tablespoons chopped FRESH basil
3-4 slices bacon, diced – browned, drained of ALL fat and crisp
FRESH ground sea salt and black pepper

  • Add sun-dried tomatoes to 3/4 cup homemade chicken bone broth to re-hydrate for 1 hour. This can also be done 24-48 hours ahead of time.
  • Prepare pasta per package instructions.
  • While pasta is boiling, melt butter in skillet over medium high heat.
  • Add onions, sauteing 1 minutes or so.
  • Add the milk, cream cheese, remaining 1/2 cup chicken bone broth and garlic powder, cooking and stirring 3-5 minutes until cream cheese is melted and mixture is a smooth consistency.
  • Stir in 3/4 cup Parmesan cheese, sun-dried tomatoes, basil, spinach, salt and pepper cooking and stirring until spinach is wilted.
  • Serve immediately with garlic bread.
  • Garnish with additional basil, bacon bits and remaining FRESH grated Parmesan cheese.

NOTE: Leftovers can be placed in a casserole dish, topped with Mozzarella cheese. Bake 25 minutes until casserole is cooked though, cheese is melted and browned and serve as a new meal.

SNICKERS BROWNIES

SNICKERS BAR BROWNIES

A YUMMY and SUPER DELICIOUS fudgy brownie base with a layer of caramel, nougat and peanuts throughout that tastes exactly like a Classic Snickers Bar.

1 Box Supreme Triple Chunk Brownie Mix, or flavor of choice
1 – 11 ounce bag Kraft caramel balls
2/3 cup + 2 tablespoons evaporated milk
1-1/4 cup sugar
1 cup cashews, chopped
1/3 cup + 1/4 cup unsalted butter
1 – 7 ounce jar marshmallow creme
1/4 cup creamy Peanut Butter
1 – 16 ounce package milk chocolate chips
1/4 cup heavy cream
4 classic Snickers bars, chopped into small chunks

  • Preheat oven to 350°.
  • Prepare the brownie mix as per the package instructions.
  • Bake the brownies 20 minutes, then remove to COMPLETELY cool.
  • Add caramels and 2 tablespoons of the evaporated milk to a small bowl.
  • Microwave on medium heat, stirring every 20 seconds until the caramels have completely melted.
  • Pour this mixture over the top of the cooked brownies and spread evenly.
  • Sprinkle nuts evenly over the caramel layer then put into the freezer while you move onto the next part.
  • Add the sugar, remaining evaporated milk and 1/3 cup butter to a small pan over medium-high heat until it starts to bubble around the outer edge. You want to reach a “soft crack stage”. Turn off the heat as soon as you see a rolling boil.
  • Stir in the peanut butter and the marshmallow creme until smooth.
  • Pour this nougat mixture over the top of the caramel peanut layer and place back in the freezer.
  • Sprinkle the chopped Snickers chunks on top of the caramel peanut layer.
  • In a medium mixing bowl add the chocolate chips, remaining butter and heavy cream. Microwave on medium setting for 20 second intervals until totally melted.
  • Pour over the nougat/snicker bits layer.
  • Add back to the freezer for another 10 minutes, just enough to set the chocolate layer.
  • Cut into squares and serve.

MONKEY MEAT SANDWICH SPREAD

I found the original recipe on face book, but it’s a new favorite of hubbies (despite the yellow color). Monkey Meat… it’s not what you think! I love how she begins this recipe, “Before you run away, let me clarify – no monkeys were harmed in making this Monkey Meat. There are also no bananas… let me explain…” I had no idea where the name REALLY came from, but I adored it so I read on. The mixture itself reminds me of the UNDERWOOD deviled ham from when I was a kid.

She said it was an old family recipe, a sandwich spread made by her grandma when she was trying to feed 4 hungry kids on a tight budget. She would grind up bologna with her homemade pickles to save a bit of money and stretch her food budget. Her grandfather, a quirky science teacher was the one that coined the name, Monkey Meat. And while an odd name, the recipe is so worth a try! Her recipe used only mayo, but hubby can’t eat bologna without mustard so I adapted it to suit him, though the color is a bit off putting 😀

MONKEY MEAT SANDWICH SPREAD adapted from I WASH YOU DRY

1 pound piece of bologna, cut into cubes
5 to 6 QUALITY baby dill pickles, drained
1/4 cup mayo
1/4 cup mustard

  • In a food processor pulse the bologna several times until it becomes very finely chopped, place in a large bowl.
  • Wipe out the food processor and add the dill pickles, pulse a few times until very finely chopped.
  • Toss the dill pickles with the bologna.
  • Stir in the may and mustard mixture.
  • Keep chilled.
  • Spread on crackers or your bread for a delicious sandwich!

MEXICAN QUICHE

MEXICAN QUICHE

1 10 inch flour tortilla burrito size
3 cups shredded rotisserie chicken pieces
1/3 cup FINELY chopped FRESH cilantro leaves
4 ounce can chopped green chiles, drained well
1/2 cup salsa
2 cups shredded sharp cheddar cheese
FRESH ground salt and pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder

GARNISHES
Sour cream
Salsa
Guacamole
Chopped green onions

  • Preheat oven to 450°.
  • Grease 9-inch spring form pan.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, salsa, cilantro, green chiles, 1 cup of the cheese, FRESH ground sea salt and black pepper in large bowl until combined.
  • Whisk together the eggs, milk, flour, baking powder, and FRESH ground sea  salt and black pepper in bowl until smooth.
  • Slowly pour egg mixture over chicken mixture and fold to combine.
  • Spread filling evenly into tortilla.
  • Bake until surface is golden brown, 25-30 minutes or until set when a knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more until cheese is melted.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Serve with your favorite garnishes.

NOTES: The chicken can be easily traded out for browned ground beef or a pulled pork.