Carmelitas

I posted this recipe awhile ago, but after Kallie made it, we realized the recipe was all wrong.  Here is the new and final version.  You can buy the caramel topping at the store.  You could and you'd think they are tasty.  If you try making your own caramel topping, you'll find it takes this treat to a whole new level.  I had to get them out of the house as soon as possible.  I could really eat the whole pan. 

2 c. flour

2 c. oats

1 c. brown sugar

1 tsp. soda

1/4 tsp. salt

1 c. butter

1 tsp. vanilla

Mix the above  ingredients to make a crumbly mixture.  Take a little more than half of this mixture and press it into the bottom of a 9 x 13 pan sprayed with PAM.  Bake for 15 minutes at 350 degrees. Take it out of the oven then top with:

2 c. chocolate chips

1 c. caramel topping mixed with 1 T. flour*

nuts (always optional, but very good)

Sprinkle the rest of your crumbly mixture over the top.

Bake that for 10 minutes at 350.  You need to let them sit for quite awhile so they are set up when you eat them. You can always throw them into the fridge if you are pressed for time.  The caramel really needs time to set up after you take them out of the oven. Enjoy!!

*Here's where it gets good.  Instead of buying the caramel try making this caramel sauce.  When it is finished, I added 3 T of flour to it and I used the entire recipe of caramel sauce in the carmelitas.  You probably don't need that much caramel, but I do.  

Homemade Caramel

Source:  The Sisters Cafe

3/4 cup butter

1 1/2 cup packed brown sugar

2 T. water

1/4 tsp. salt

Boil the above ingredients for about 3-5 minutes depending on how thick you want it. Remove from the heat and add 3/4 cup evaporated milk and 1 Tablespoon vanilla.  Stir well and let it sit to thicken. 

Meal Plan Monday

Week of April 12-18
Monday: Leftovers
Tuesday: Oven Tacos
Wednesday:Chicken Noodle Soup in the Slow Cooker
Thursday: Chicken and Broccoli Alfredo
Friday: Spaghetti and Meatballs with Breadsticks
Saturday: Chicken and Broccoli Stir Fry
Sunday:Mongolian Beef

Week of April 19-25
Monday Crockpot fiesta Chicken
Tuesday: :Chicken Parmesan Muffins
Wednesday: Slow Cooker Italian Beef Sandwiches
Thursday: Crock Pot Chicken and Veggies
Friday: Slow Cooker Tomato Basil Soup
Saturday: Black Bean Soup and rolls
Sunday: Crock Pot Pork Roast with Sweet Potatoes

Baked Sweet Potato Fries with Honey Lime Dip

I'm trying to give up white potatoes and I LOVE these sweet potato fries. 

Ingredients:

1 lb. peeled sweet potatoes cut into 1/4" matchsticks *

2 T. extra virgin olive oil

1/2 tsp. cumin

1/2 tsp oregano

1/2 tsp coriander

1 tsp salt

1 tsp parsley

1/8 tsp black pepper

*you want 1 lb. sweet potatoes after peeling and dicing so weigh a little more than a pound at the grocery store. Preheat the oven to 425 degrees.  Combine cumin, oregano, coriander, salt, parsley and pepper.  Place the sweet potatoes in a pile on the baking sheet.  Drizzle with olive oil and spread them all around with your fingers until the oil has coated them all.  Do the same with all the spices.

Arrange the sweet potatoes in a single layer on your baking sheet so that no pieces are touching each other.  Bake for 15 minutes, then turn the fries over with a spatula.  Return to the oven and bake another 15-20 minutes or until they look crispy enough for you.  Let them cool 5 minutes then serve immediately.

Honey Lime Dip

6 oz. container of plain, low fat yogurt

1 T mayo

1/2 T honey

1 T fresh lime juice

1/4 tsp cumin

1/8 tsp  oregano

1 tsp parsley

1/2 tsp onion powder

1/2 tsp salt

Combine all ingredients and chill until ready to serve.

Source: Our Best Bites

Avocado Shrimp Salsa

This is one of my all-time favorite salsa recipes; I could eat it for dinner.

Ingredients:

1 pound of cooked small shrimp, peeled, deveined and chopped really small 

2-3 chopped tomatoes

2-3 chopped avocados

1 cup chopped fresh cilantro

1 medium red bell pepper, chopped

3/4 cup sliced green onions

1/2 cup chopped cucumber

3 T. lime juice

1 jalapeno pepper, seeded and chopped (I have never put this in and I don't miss it)

1 tsp. salt

1/4 tsp pepper

tortilla chips or I've used sliced baguettes when my kids have eaten all the tortilla chips in the house

Combine all the ingredients except the chips.  It is better if it sits about 30 minutes before eating, but sometimes I can't wait that long.  Serve with tortilla chips or bread.

Monkey Bread

I think I've found the best recipe ever---Monkey Bread.  Not just your run of the mill Monkey Bread, the best ever Monkey Bread.  This takes a little more work because this is made from scratch, so long Pillsbury and Rhodes.  Number One, Australia doesn't have Pillsbury and Rhodes Rolls and Number Two, why buy that when you can make your own?  I must admit I've never actually made Monkey Bread until this week, and I think it's because I didn't know how to do it from scratch and now I do and you do too.  Go make some.  I have two variations, Orange (pictured) or Regular.

 Dough:

4 T. butter, divided, 2 T softened and 2 T melted

1 cup warm milk

1/3 cup warm water

1/4 plus 2 T granulated sugar

2 1/4 tsp yeast

3 1/4 cup flour

2 tsp salt

1.  With the 2 T of softened butter, butter a Bundt pan.  Use a pastry brush or a paper towel and get inside all those nooks and crannies. Set aside.  

2.  In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook.  Turn the machine to low and slowly add the ilk mixture.  After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6-7 minutes.  If you think the dough is too wet add 2 T flour at a time and mix until the dough comes together.  Coat a large bowl with nonstick cooking spray.  Place the dough in the bowl and turn to coat lightly with the cooking spray.  Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours. If you want to make it the night before you need it, stick it in the fridge overnight to rise and then go to the next step.  

3. To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square.  Using a knife cut the dough into 64 pieces.  I put my dough in the fridge over night then put the dough in a 8-inch square pan and cut away.  

4.  Roll the dough into balls and then start dipping and coating.  If you'd like to make orange monkey bread, combine 1 1/2 cups of sugar with 1 1/2 T orange zest.  If you'd like to make regular monkey bread, combine 1 cup packed brown sugar with 2 tsp of cinnamon.  For orange monkey bread, dip the dough ball into 1/3 cup melted butter mixed with 1/2 cup of fresh orange juice.  Then dip it into the sugar and orange zest mixture and start putting them in the Bundt pan in layers all the way around.  If you are making traditional monkey bread, dip the dough ball in 1/2 cup melted butter then the brown sugar and cinnamon mixture and start putting the dough in the Bundt pan. If you are making orange rolls, pour the remaining butter/orange juice mixture over the dough.

5.  Cover the Bundt pan with plastic wrap tightly and let the bread rise until puffy and about 1-2 inches from the top of the pan.  If you'd like to speed it up, preheat oven to 200 degrees then turn off the oven and put the Bundt pan in the over to let it rise.  

6.  Heat oven to 350 degrees.  (Take out the pan if you put it there to rise.) Unwrap the pan and bake until the top is deep brown, 30-35 minutes. Let it cool for 5 minutes, no longer or it will stick to the pan.  Turn the pan over onto a platter and let it cool about ten minutes.  

7.  Drizzle with glaze recipe and serve it warm. Love this!

Orange glaze:  3 T butter, juice of one orange, about 3 cups of powdered sugar.  If you like your glaze thicker, you can add more powdered sugar. Start with about two cups and see what you think and you can always add more sugar.

Cinnamon glaze:  3 T butter, 1 tsp. vanilla, 2 T milk, 1-2 cups of powdered sugar depending on how thick you like your glaze.


Source:  Mel's Kitchen Cafe and Six Sisters Stuff

White Bread

We LOVE this bread.  As soon as I bake it, it's gone.

Ingredients:
3 cups warm water
3 T active dry yeast
3 tsp salt
4 T oil
1/2 cup sugar
8 cups of flour (more or less)

Directions:

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth.  I use my Bosch mixer with the dough hook and let it for ten minutes mixing it up. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Source: All Recipes

Ham and Pasta Skillet

I wouldn't call my kids the greatest eaters, but even they will eat this up. A family favorite!

Ingredients:

• 1 pound small tube or shell pasta
• 3 tablespoons olive oil
• 1 tablespoon butter
• 3 cups fully cooked ham, diced
• 1 large sweet red pepper, diced
• 1/2 medium onion, chopped
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 tsp dried oregano
• 1 1/2 cups chicken broth or chicken stock
• 1 T freshly squeezed lemon juice
• 3/4 cup shredded Parmesan cheese

Directions:

1. Cook pasta according to package directions – only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet.
2. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to “brothy” but never fear, if you are patient, it will reduce!).
3. Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.

Source:  Mel's Kitchen Cafe.com