Carmelitas

...and uh, yahhh.

Ingredients:

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Directions:

1. Preheat oven to 350.  
2. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
3. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. 
4. Remove pan from oven and let cool briefly.  Sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes until the edges are lightly browned. 
5. Remove from oven and cool completely before cutting.

Notes:

-A stint in the fridge will help them cool off if you're pinched for time.  (I put mine in fridge until they were hardened, literally.  They are so much easier to cut when cold.  They go right back to room temperature in minutes!)  They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
-To make a 9x13" version, simply double the amounts.
-If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

*www.luluthebaker.blogspot.com

Cinnamon-Sugar "Elephant Ears"

         Ingredients:

• 1 cup sugar, divided
• pinch kosher salt
• 1/4 teaspoon cinnamon
• 1 sheet puff pastry, defrosted, but still cold (recommended: Pepperidge Farm)

  Directions:

  1. Preheat the oven to 450 degrees.
  
  

  2. Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture. 
  
  3. Combine the remaining 1/2 cup of the sugar and the cinnamon and spread it evenly on top of the puff pastry. 
  
  4. With a rolling pin, lightly roll the dough until it measures to about a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. 
  
  5. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. (Click here for the entire folding/slicing tutorial...it helps TREMENDOUSLY!)
  
  6. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. 
  
  7. Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. 
  
  8. Transfer to a baking rack to cool.
  
  *www.foodnetwork.com (Ina Garten)

Cinnamon Roll Pancakes

Ingredients & Directions:

For the Cinnamon Filling…
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, practically melted
1 cup packed brown sugar
2 tablespoons cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large Ziploc bag.  For easy pouring, fold the open end of the bag over a large glass.

For the Cream Cheese Icing…
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 oz. cream cheese
1 teaspoon vanilla
4 tablespoons milk

Mix until smooth and pour into a second Ziploc bag, just like you did with the cinnamon mixture above.

For the Pancakes…
In the same bowl that you used for the filling and the icing, mix together:
2 cups pancake mix
3 eggs
1/4 cup canola or vegetable oil
1 tablespoon powdered sugar
1 1/4 cups milk

Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes and allow pancakes to cook until bubbles appear. Snip the tip off the Ziploc bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide.  Swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each pancake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person’s plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.

Note: Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.   After flipping, the cinnamon swirl mixture will get residue on the spatula. Quickly rinse/soak the spatula, as the cinnamon mixture will quickly harden on it.  Store any leftover icing in the refrigerator for future use.  

*www.bigredkitchen.com

Easy Mini Chicken & Broccoli Pies

Ingredients:

Chicken Mixture:
I tablespoon vegetable oil

1 lb. boneless, skinless chicken breasts

1 medium onion, chopped (1/2 cup)

1 cup Green Giant frozen chopped broccoli, thawed

½ teaspoon salt

¼ teaspoon pepper

1 cup shredded cheddar cheese

Baking Mixture:
½ cup Bisquick

½ cup milk

2 eggs

Directions:

1.             Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2.            In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.

3.            In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.

4.            Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

[Makes 6 servings (2 mini pies each)]

*www.bettycrocker.com

BBQ Chicken Quinoa Salad

All I'm saying is, "Um, yum."

(Serves 4.)

Ingredients: 

• 1 cup quinoa, rinsed very well
• 2 cups chicken broth
• 2 chicken breasts
• salt & pepper
• 2 ears corn, shucked (or 1 cup corn kernels)
• 1/2 cup black beans, drained & rinsed
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup plain Greek yogurt
• 1/4 cup BBQ sauce (plus a tad more for coating chicken)

Directions:

• Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan, then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
• Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side (mine were large so I grilled for 6 minutes per side), or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn on the cob to the grill at the same time as the chicken, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce (eyeball the amount) to coat. Slice kernels off the cob.
• To make the dressing, mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. (*In her blog, Iowa Girl Eats suggests putting the quinoa on the plate, then the shredded cheese, then black beans.  STOP!  Microwave to melt the cheese for about 20 seconds, take out, then top with remaining ingredients....the chicken and corn.  This was delish!) Drizzle with yogurt and BBQ sauce "dressing", then garnish with chopped cilantro.
  
  *www.iowagirleats.com

Turkey Sloppy Joes

Ingredients:

1/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon red wine vinegar
8 oz. can tomato sauce
1 tablespoon olive oil
3 cloves garlic, minced (frozen cubes for ease)
1 large yellow onion, chopped (frozen diced for ease...I used about a cup.)
16 oz. extra lean ground turkey
1 tablespoon chili powder (For kiddos, reduce to 1/2 tablespoon.)
1 teaspoon crushed red pepper (This made the Joes quite spicy.  I'd do 1/2 tsp. or eliminate it entirely for kiddos.)
1 teaspoon salt
1 teaspoon fresh ground pepper
6 buns of choice
cheese slices, optional (see note)

Directions:

1. In a small bowl, whisk together ketchup, Dijon mustard, Worcestershire sauce, tomato paste, red wine vinegar, and tomato sauce. Set aside.

2. Heat olive oil in a large heavy bottomed skillet over medium-high heat. Add the garlic and saute until fragrant, about 30 seconds. Add onion and cook, stirring as needed, for 5 minutes or until translucent.

4. Add turkey and cook until browned through, breaking it up with a spatula/spoon as it cooks. Add chili powder, crushed red pepper (optional), salt,  and pepper. Cook 2 minutes more and then add the ketchup mixture, stirring to evenly coat turkey mixture.

5. Simmer for 5 minutes more, or until thickened.  (The sauce was already quite thick for me already.  I added about 1/2 cup of water and let it simmer.  The sauce ends up soaking up the water!)  Divide turkey mixture evenly among hamburger buns with cheese (optional) and serve immediately!

*Note: Try this if you'd like!  Because I minimized the amount of red pepper flakes in the recipe, before serving, I scooped my sloppy joe on the bottom bun and topped with a slice of Pepperjack cheese.  I placed it on a cookie sheet (or oven-safe plate) and broiled it for about 2-3 minutes until the cheese was melted.  Top with other half of bun and enjoy!  Yum!

Recipe Note: This reheats wonderfully! Pop it into a airtight container and save the leftovers for lunch tomorrow!

*www.thenovicechefblog.com

Olive-Oil Baked Shrimp

Unbelievable dish.  Hands down one of my faves.  So simple.

(I halved this recipe to feed two.)

Ingredients:

2 lbs. large shrimp, peeled and deveined

3 tbsp. garlic, minced

1/2 cup extra-virgin olive oil

4 tbsp. lemon juice

2 tsp. salt

1 tbsp. red pepper flakes

3 tbsp. parsley, chopped

1/4 cup fresh tomatoes, chopped

1/4 cup white wine

Directions:

1. Preheat oven to 375.  

2. Combine all ingredients in an oven-safe saute pan and bake for 10 minutes.

I served my shrimp with brown rice.  Seriously so good!

 

*People Magazine July 2012, Top Chef Hung Huynh's recipe