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Showing posts from July, 2010

Caramelitas

This dessert is incredible! Rest assured that if you are attending any function I am suppose to bring food to...this will most likely be it. I will look for any excuse to make these over and over again.


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 toppingover 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.

Stuffed French Bread

I love this recipe.  You can also prepare the mixture ahead of time and refrigerate until you are ready to haul out the bread and bake it.


Stuffed French Bread

1 loaf French bread
2 cups diced, cooked chicken
2 cups Colby Jack or Monterey Jack cheese (divided)
1 cup mayonnaise
1/2 cup mushrooms, diced
1/4 cup onion, diced
1/4 cup green pepper, diced
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp onion salt

Slice bread lengthwise
Hollow it out leaving crust in tact, and tear bread into small pieces
Combine all ingredients except 1/2 cup of cheese
Add small pieces of bread to mixture (optional)
Place mixture on the bottom slice of hollowed bread
Sprinkle remaining cheese over mixture and place the other slice of hollowed bread on top
Cover with foil and bake at 350 for 25-30 minutes until warmed through and cheese is melted