Carmelitas- Caramel Cookie Bars

Carmelitas
Lulu the Baker 

32 caramel squares, unwrapped (I used caramel bits instead)
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

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. 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. Remove pan from oven and 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. Remove from oven and cool completely before cutting.

Cafe Rio- Green Enchilada Sauce

Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites
2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.
Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Meatless Spaghetti Sauce

Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency
Serve over hot spaghetti
 Serves a lot–like probably 12 regular people
FREEZER MEAL INSTRUCTIONS:
Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.

Birthday Cake

1 yellow cake mix
1 small box of vanilla instant pudding
1/2 cup vegetable oil
1 cup water
4 eggs

Beat for 3 minutes and put in a greased pan.  Bake at 350 for 25-35 minutes.

Skillet Baked Ziti

* Preheat oven to 475 degrees.

1 T. olive oil
6 cloves garlic, minced
1/4 t. red pepper flakes, salt and black pepper
1 (28oz) can crushed tomatoes
3 C. water
12 ounces (uncooked) ziti (3 3/4 cups)
1/2 C. Cream
1/2 C. grated parmesan cheese
1/4 C. minced fresh basil (or 2T dried basil)
1 C. shredded mozzarella cheese

1. Adjust oven rack to middle position
2. Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt, in 12 inch oven-safe nonstick skillet and sauté over medium-high heat until fragrant, about 1 min. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 min.
3. Add cheese and bake; Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Oven Baked Potato Wedges

Oven Baked Potato Wedges

 

Prep time

45 mins

Cook time

35 mins

Total time

1 hour 20 mins

 

Ingredients

• 4 russet potatoes
• ¼ cup extra virgin olive oil
• ¼ tsp sea salt or kosher salt
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley leaves
• ¼ cup parmesan cheese
• (I add more spices and more parmesan cheese)

Instructions

(preheat oven to 450˚F)

1. Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
3. Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
4. Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
5. While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
6. Toss potato wedges in the mixing bowl with parsley and cheese.

Serve with ketchup, or ranch,... or fry sauce.

Avocado Cucumber Tomato Appetizers

Avocado Cucumber Tomato Appetizers

1 avocado peeled and mashed
1 cucumber cut into thick slices
1 lime juiced
seasalt or kosher salt
freshly cracked black pepper
grape tomatoes slices
garlic powder

Wash all vegetables and fruit. Juice lime. Peel avocado and remove skin. Mash avocado in a small bowl, add the juice of one lime, 1/4 teaspoon garlic powder, freshly grated black pepper and salt to taste. Smash with a fork leaving some chunks. Slice cucumber in thick slices and slice the grape tomatoes thick round to place on top.
Assembly:

Start with cucumber on the bottom, add a tablespoon of avocado mixture, top with sliced tomato.Pretty delicious, healthy and quick appetizers. Serve them on chilled romaine lettuce for presentation (if you don't eat them all before they hit the plate!)