Caramelitas

Caramelitas

2 c oatmeal

2 c flour

1 1/2 c brown sugar

1 1/2 c  (3 sticks) melted butter

1 tsp baking soda

1/2 tsp salt

1 cup (1/2 pkg) milk chocolate chips

1 jar Mrs. Richarson's caramel butterscotch topping

Directions
Mix together oatmeal, flour, brown sugar, melted butter, baking soda and salt with a wooden spoon
Take half of the mixture and spread in a greased 9x13 pan
Bake at 325 degrees for 17 minutes
Remove from oven and sprinkle chocolate chips over baked mixture
Pour jar of Mrs. Richarson's topping over the chocolate chips
Crumble the rest of the oatmeal mixture on top of caramel
Bake again for 17 minutes at 325 degrees
Let cool completely and cut into squares.

One Minute Chocolate Frosting

1/3 c milk
1/3 c butter
1 1/4 c sugar
1 tsp vanilla
1 c semi sweet chocolate chips

Combine butter, milk and sugar in a small saucepan.
Bring to a boil over med-high heat and let boil for 45 seconds.
Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny.
Immediately pour over a 9x13 cake or brownies.
Let cool completely to set.

Death by Chocolate Zucchini Bread

INGREDIENTS

• 1/2 c. melted butter, plus more for brushing pan
• 1/2 c. cocoa powder, plus more for dusting pan
• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. kosher salt
• 1 c. sugar
• 1 egg plus 1 egg yolk
• 1 tsp. vanilla extract
• 2 c. grated zucchini (from 1 large or 2-3 small)
• 2/3 c. chocolate chips
• Flaky sea salt, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
2. In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
3. In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
4. Transfer batter to prepared dish and bake 50 minutes.
5. Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.

Zucchini Lasagna Roll Ups

INGREDIENTS

• 2 (15-oz.) containers ricotta
• 3/4 c. grated Parmesan
• 2 large eggs
• 1 tsp. garlic powder
• kosher salt
• Freshly ground black pepper
• 1 c. marinara
• 5 large zucchini, sliced 1/8" thick
• 1 c. grated mozzarella

DIRECTIONS

1. Preheat oven to 400 degrees F. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, egg, and garlic powder and season with salt and pepper.
2. Spread a thin layer of marinara into the bottom of a 9"-x-13” baking dish.
3. On each slice of zucchini, spoon a thin layer of sauce, then top with a thicker layer of ricotta mixture, and sprinkle with mozzarella.
4. Roll up and place in baking dish.
5. Sprinkle with remaining 1/4 cup Parmesan.
6. Bake until zucchini is tender and cheese is melted, 30 minutes.

Mississippi Mud Cake

Ingredients:

• One Chocolate Cake, baked in a 9×13” pan 
• 1 10.5oz bag of miniature marshmallows 
For the frosting:
• 1/3 CUP Butter 
• 1/3 CUP Milk 
• 1/3 CUP Cocoa powder 
• 1 tsp Vanilla extract 
• 3 CUPS Powdered sugar

Reeses Peanut Butter Cups

1 sleeve graham crackers, crushed (10 sheets)

1 cup powdered sugar

1½ cup peanut butter, melted

3 cups milk chocolate chips

 Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.

Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm. 

Sees Fudge

Ingredients

• 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
• 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
• 1 stick (1/2 c.) butter
• 1 jar (7-8oz) marshmallow whip
• 4 1/4 c. sugar
• 1 (12oz.) can evaporated milk

Instructions

• In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
• Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
• Pour into a GREASED 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

Honey Glazed Pork

INGREDIENTS

1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2–3 pounds boneless, skin-on pork shoulder 
1 bunch asparagus, halved
6 Yukon potatoes, diced
2 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 cup packed dark brown sugar
½ cup honey

PREPARATION

Preheat the oven to 275ºF.

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.

Raise the heat of the oven to 500ºF.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.

Remove the vegetables and pork from the tray, making sure to save all the juices.
Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

Grilled Chilli Lime Chicken Fajita Salad

INGREDIENTS

Marinade/Dressing:

• 3 tablespoons olive oil
• 100ml (just over ⅓ cup) freshly squeezed lime juice
• 2 tablespoons fresh chopped cilantro/coriander
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• ¾ teaspoon red chilli flakes (adjust to your preference of spice)
• ½ teaspoon ground Cumin
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• ½ yellow capsicum/bell pepper, deseeded and sliced
• ½ red capsicum/bell pepper, deseeded and sliced
• ½ an onion, sliced
• 5 cups cos lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra coriander leaves to garnish
• Sour cream (optional) to serve

INSTRUCTIONS

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.

Mint Fudge Stuffed Brownies

INGREDIENTS

Brownies

• 1 cup butter, cubed
• 1¼ cups semi-sweet chocolate chips
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• ¼ cup light brown sugar
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 4 eggs, whisked
• 1¼ cups flour

Mint Fudge

• 2½ cups white chocolate chips
• 1 cup sweetened condensed milk
• 1½ teaspoons peppermint extract
• 6 drops green food coloring (optional)

Topping

• 1 cup Andes Mints, chopped

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 9x13 pan with foil and coat with nonstick spray.

Brownies

1. Fill a sauce pot with 2 inches of water. Place a heat safe bowl on top of the pan. Heat the water on medium-low until it comes to a simmer. Place the butter and chocolate in the bowl, stirring frequently until melted. Remove immediately from the heat and stir in the cocoa powder, both sugars, vanilla, salt and eggs until smooth and combined.
2. Finally stir in the flour. Set the batter aside.

Mint Fudge

1. In a separate bowl heat the white chocolate and condensed milk in 30- second intervals, stirring between each burst until melted and smooth. Alternately you could do this using the same double boiler method you used to melt the chocolate and butter). Add the mint extract and food coloring and stir until evenly combined.

Assembly

1. Spread half of the brownie batter into the prepared pan. Carefully spoon and spread the mint fudge on top of the brownie batter. Gently spread the remaining brownie batter on top of the fudge layer.
2. Sprinkle the chopped Andes mints evenly on top of the brownies and bake for 30-35 minutes or until the brownies are set and the edges start to slightly pull away from the pan.
3. Allow the brownies to cool and then refrigerate until the are completely set, at least 2 hours.

Crepes

INGREDIENTS

1. 1 1/2cups whole milk
2. 4large eggs
3. 1cup all-purpose flour, spooned and leveled
4. 3tablespoons unsalted butter, melted, plus more for the skillet
5. 1/4teaspoon kosher salt
6. 1/2cup plus 1 tablespoon sugar
7. 1tablespoon honey, plus more for serving

8. DIRECTIONS

   1. In a blender, blend the milk, eggs, flour, butter, salt, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
   2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves; let cool.
   3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
   4. Serve topped with honey.

Better Than (you know what) Cake

• 1 pkg. devil's food, chocolate, or German chocolate cake mix
• 1 can sweetened condensed milk
• 1 (8 oz.) container frozen whipped topping, thawed
• chocolate syrup (or fudge ice cream topping)
• caramel ice cream topping
• 4-5 Heath or Skor bars, chopped up

Instructions

• Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
• Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of chocolate syrup/fudge and caramel topping. Refrigerate a little longer, then serve!

Fudgy Avacado Brownies

Ingredients:
Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips

Preparation:
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.

Sees Fudge

Ingredients

• 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
• 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
• 1 stick (1/2 c.) butter
• 1 jar (7-8oz) marshmallow whip
• 4 1/4 c. sugar
• 1 (12oz.) can evaporated milk

Instructions

• In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
• Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
• Pour into a GREASED 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve

Creamy Broccoli, Chicken & Bacon Pasta

• 1 tablespoon olive oil
• 1 lb chicken breast, boneless and skinless
• salt and pepper
• 3 cloves garlic, minced
• 2/3 cups heavy cream
• 2/3 cups milk
• 1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
• 8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
• 2 cups cooked broccoli florets
• 7 strips cooked bacon
• salt and pepper

1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
2. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
3. Cook pasta according to instructions. Drain.
4. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.

Easy Stovetop Macaroni and Cheese

Ingredients:

1 pound uncooked pasta shells

4 cups whole milk

8 Tablespoons (1 stick) unsalted butter

1/2 cup all-purpose flour

1/4 teaspoon dry mustard (optional)

3 cups shredded sharp cheddar cheese

1 cup shredded Parmesan cheese
Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.
In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).
Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
Kelly’s Notes:
I prefer shell-shaped pasta for macaroni and cheese, but you can use whatever shape you prefer. Elbow macaroni, orecchiette and cavatappi noodles also work well.
After stirring in the pasta, feel free to fold in any additional ingredients, including diced ham, chicken and lobster or blanched veggies, such as broccoli or squash.

Caramel Apple Sheet Cake

Ingredients
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
Frosting
½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)
Instructions
In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
Pour into a 15x13 inch greased jelly roll pan.
Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Marble Fudge (adapted from Betty Crocker)

6 cups sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 (8 oz) pkg cream cheese, softened
2 (7 oz) jars marshmallow creme
1 Tbl vanilla
1 cup (1 pkg) white chocolate chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbl baking cocoa powder

Directions
Line a 9x13 baking dish with aluminum foil
Pour bag of white chocolate chips in a medium size bowl and set aside
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat
Stir constantly until mixture reaches 225º on a candy thermometer (approximately 15 minutes)
Quickly stir in marshmallow creme and vanilla
Remove from heat
Pour 4 cups hot marshmallow mixture over white baking chips and stir to mix
In the large pot with remaining marshmallow mixture stir milk chocolate chips, semisweet chocolate chips and cocoa
Pour half of the white mixture into the bottom of the 9x13 pan, spreading evenly
Quickly pour half of the chocolate mixture over top, spreading evenly then repeat
Swirl a knife through mixtures for marbled design and smooth the top
Cool until set
Turn pan upside down on cutting board to remove fudge
Peel off foil and cut into desired size pieces

*I like to trim the sides to make the pieces square